Description
Delight in these rich and festive Double Chocolate Peppermint Cookies, combining deep Dutch-process cocoa with refreshing peppermint extract and chips. Perfectly chewy with a hint of crunch from crushed candy canes on top, these cookies offer a seasonal twist on a classic chocolate treat that’s ideal for holiday celebrations or any time you crave a minty chocolate delight.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) Dutch-process cocoa powder
- 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 and 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°F (175°C). 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 together for about two minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg Yolks and Extracts: Incorporate the egg yolks, peppermint extract, and vanilla bean paste into the creamed butter and sugars. Mix on medium speed for two more minutes until the mixture is pale and fluffy, indicating proper incorporation and aeration.
- Combine Dry Ingredients: In a separate bowl or directly in the mixer, add the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and salt. Mix until just combined, taking care not to overmix, to maintain a tender crumb.
- Fold in Peppermint and Chocolate Chips: Gently stir in the peppermint chips and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Shape the Cookies: Scoop out dough portions to form 18 equal-sized balls. Arrange them on the prepared baking sheets, spacing each about two inches apart to allow for spreading during baking.
- Bake the Cookies: Place baking sheets in the preheated oven and bake for 10 to 12 minutes. Bake for 10 minutes if you prefer chewy centers, or 12 minutes for crisper edges.
- Cool and Garnish: After baking, let the cookies cool on the baking sheets for two minutes. Then transfer them carefully to a cooling rack to cool completely for about 10 minutes. If desired, sprinkle crushed candy canes on top to add extra festive crunch and peppermint flavor.
- Storage: Store any leftover cookies in an airtight container for up to three days to maintain freshness.
Notes
- This recipe has been updated to use 1/2 cup (40 g) of cocoa powder for deeper chocolate flavor and better texture compared to the previous 6 tbsp (30 g) amount.
- Measure your flour properly by spooning it into the measuring cup and leveling it off with the back of a knife, or better yet, weigh your flour. Using too much flour makes the cookies dense and dry.
- You can adjust baking time based on your desired cookie texture: less time for chewier centers, more time for crispy edges.
- For even more peppermint flavor, consider adding extra peppermint extract or swapping semi-sweet chips for white chocolate chips.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
