Description
These Double Chocolate Peppermint Cookies combine rich cocoa and chocolate chips with refreshing peppermint for a festive, chewy treat perfect for the holiday season.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour (156 g), spooned and leveled
- 6 tablespoons Dutch process cocoa powder (30 g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter, softened (168 g)
- 3/4 cup light brown sugar, packed (165 g)
- 1/4 cup granulated white sugar (50 g)
- 2 egg yolks, at room temperature
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla bean paste or extract
Add-ins and Toppings
- 1/2 cup peppermint chips, Andes (100 g)
- 1/4 cup semi-sweet chocolate chips (50 g)
- 2 tablespoons crushed candy canes for topping, optional
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large bowl, add the softened unsalted butter, light brown sugar, and granulated sugar. Use an electric mixer to cream them together for two minutes until the mixture is light and fluffy.
- Add Egg Yolks and Extracts: Mix in the egg yolks, peppermint extract, and vanilla at medium speed for two minutes, beating until the mixture turns pale in color and fluffy in texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Then add these dry ingredients to the wet mixture and mix until just combined, taking care not to overmix.
- Incorporate Chips: Fold in the peppermint chips and semi-sweet chocolate chips, mixing just until evenly distributed throughout the dough.
- Form Dough Balls: Scoop the dough into 18 even balls and place them on the prepared baking sheets, spacing them about two inches apart to allow for spreading.
- Bake Cookies: Bake the cookies for 12 minutes to achieve crispier edges; reduce to 10 minutes if you prefer chewier centers.
- Cool and Garnish: Let the cookies cool on the baking sheet for two minutes after baking, then transfer them to a wire rack to cool completely for 10 minutes. If desired, sprinkle crushed candy canes over the tops before serving.
- Storage: Store any leftovers in an airtight container for up to three days to maintain freshness.
Notes
- Measure your flour properly by spooning it into a measuring cup and leveling off with a knife or by weighing it to avoid dense cookies.
- Adjust baking time for desired cookie texture: 10 minutes for chewy centers, 12 minutes for crisp edges.
- Softened butter should be at room temperature to cream well with sugars.
- Use room temperature egg yolks for better incorporation and texture.
- Optional crushed candy canes add festive crunch and extra peppermint flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
