Double Chocolate Peppermint Cookies
Rich and chewy double chocolate peppermint cookies with a cool mint flavor, perfect for holiday gatherings and cozy nights.
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Measure correctly for best results.
- 3/4 cup Cocoa Powder Dutch process offers a smoother taste.
- 1 tsp Baking Powder Essential for cookie rise.
- 1/2 tsp Baking Soda Enhances chewiness.
- 1/2 tsp Salt Enhances chocolate flavor.
Wet Ingredients
- 1 cup Unsalted Butter Soften for easier mixing.
- 3/4 cup Light Brown Sugar Pack it down while measuring.
- 1/2 cup Granulated Sugar Adjust based on preference.
- 2 large Egg Yolks Use room temperature for better incorporation.
- 1 tsp Peppermint Extract Adjust quantity based on taste.
- 1 tsp Vanilla Bean Paste/Extract Pure vanilla extract can be used.
Mix-Ins
- 1 cup Peppermint Chips Andes chips are a delightful choice.
- 1 cup Semi-Sweet Chocolate Chips Dark chocolate is a perfect substitute.
- 1/2 cup Crushed Candy Canes Optional for festive flair.
Instructions
Baking Procedure
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter with the light brown sugar and granulated sugar until smooth and slightly fluffy.
- Add the egg yolks one at a time, beating until each is mixed in. Stir in the peppermint extract and vanilla.
- Gradually add the dry ingredients to the wet mix, stirring until just combined. Do not overmix.
- Fold in the peppermint chips and semi-sweet chocolate chips. If using crushed candy canes, fold half into the dough and save the rest for topping.
- Chill the dough in the fridge for 30–45 minutes.
- Scoop dough into 1.5–2 tablespoon-sized balls and place 2 inches apart on the prepared sheets. Press a few extra peppermint chips or crushed candy cane on top if desired.
- Bake for 9–12 minutes, until edges look set but centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a low oven. For variations, you can use white chocolate chips instead of semi-sweet or adjust the flour for desired texture.