Description
These Double Chocolate Peppermint Cookies combine rich Dutch-processed cocoa and sweet peppermint chips for a festive treat. Soft in the center with crispy edges, these cookies are perfect for holiday gatherings or any time you want a chocolaty, minty indulgence.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) cocoa powder, Dutch process
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tsp peppermint extract
- 1 tsp vanilla bean paste or extract
Add-ins & Toppings
- 1/2 cup (100 g) peppermint chips, Andes
- 1/4 cup (50 g) semi-sweet chocolate chips
- 2 tbsp crushed candy canes for topping, optional
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350℉ (175℃). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large bowl, add the softened unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer, cream them together for about two minutes until the mixture is light and fluffy.
- Add egg yolks and extracts: To the creamed butter and sugars, add the egg yolks, peppermint extract, and vanilla bean paste or extract. Mix on medium speed for two minutes until the mixture becomes pale and fluffy.
- Mix dry ingredients: In a separate bowl, combine the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and mix until just combined. Avoid overmixing to preserve cookie texture.
- Incorporate chips: Fold in the peppermint chips and semi-sweet chocolate chips, mixing just until evenly distributed throughout the dough.
- Scoop dough onto baking sheets: Scoop the cookie dough into 18 even balls and place them on the prepared baking sheets, spacing them about two inches apart to allow for spreading.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes. For chewier centers, bake for 10 minutes; for crisper edges, bake for up to 12 minutes.
- Cool and add toppings: After baking, let the cookies cool on the baking sheets for two minutes. Then transfer them to a cooling rack to cool for an additional 10 minutes. If desired, sprinkle crushed candy canes over the warm cookies before serving for a festive touch.
- Store leftovers: Store any leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.
Notes
- This recipe has been updated to use 1/2 cup (40 g) of cocoa powder instead of the former 6 tbsp (30 g) for richer chocolate flavor.
- Proper flour measurement is critical: spoon the flour into the measuring cup and level with a knife instead of scooping directly, or weigh flour for accuracy to avoid dry or dense cookies.
- If peppermint chips are unavailable, crushed peppermint candies or peppermint bark pieces can be used as alternatives.
- Adjust baking time slightly depending on your oven for preferred cookie texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 11 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 35 mg
