Description
Delight in these Double Chocolate Peppermint Cookies, a festive treat combining rich Dutch-process cocoa with refreshing peppermint. Perfectly chewy with a hint of crisp edges, these cookies are studded with peppermint and chocolate chips, topped with crushed candy canes for an extra burst of holiday flavor.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
- 6 tablespoons (30 g) Dutch process cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon 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 teaspoon peppermint extract
- 1 teaspoon vanilla bean paste or extract
Add-ins and Topping
- 1/2 cup (100 g) peppermint chips, Andes
- 1/4 cup (50 g) semi-sweet chocolate chips
- 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, combine softened unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer, cream them together for two minutes until the mixture is light and fluffy.
- Add Egg Yolks and Extracts: Add the egg yolks, peppermint extract, and vanilla bean paste or extract to the creamed butter and sugars. Mix on medium speed for two minutes until the mixture is pale and fluffy.
- Combine Dry Ingredients: Add the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt to the wet mixture. Mix until just combined, being careful not to overmix.
- Incorporate Chips: Fold in the peppermint chips and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Form Cookies: Scoop the dough into 18 balls and arrange them on the prepared baking sheets with two inches of space between each ball to allow for spreading.
- Bake: Bake the cookies for 12 minutes if you prefer crispier edges or 10 minutes if you desire chewier centers.
- Cool and Add Topping: Allow the cookies to cool on the baking sheets for two minutes before transferring them to a cooling rack. Sprinkle crushed candy canes over the cookies if desired, then serve.
- Store: Store any leftovers in an airtight container for up to three days to maintain freshness.
Notes
- Measure your flour properly by spooning it into the measuring cup and leveling with a knife or weigh it for accuracy (1 cup = 125 grams) to avoid dense cookies.
- Use Dutch process cocoa powder for a richer chocolate flavor.
- Softened butter should be at room temperature but not melted for ideal creaming results.
- Allowing cookies to cool on the baking sheet before transferring helps them set and prevents breaking.
- Crushed candy canes on top add a festive crunch and peppermint punch but are optional.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
