Description

These Double Chocolate Peppermint Cookies combine rich Dutch-process cocoa and peppermint extract for a festive twist on a classic chocolate cookie. Peppermint chips and semi-sweet chocolate chips add bursts of flavor, while a sprinkle of crushed candy canes on top adds a delightful crunch. Perfectly chewy with slightly crisp edges, these cookies are ideal for holiday gatherings or cozy winter treats.

Ingredients

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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 brand recommended
1/4 cup (50 g) semi-sweet chocolate chips
2 tablespoons crushed candy canes for topping (optional)

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Instructions

Preheat oven: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking.
Cream butter and sugars: In a large bowl, combine 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: To the creamed mixture, add the egg yolks, peppermint extract, and vanilla. Mix on medium speed for two minutes until the batter is pale and fluffy.
Incorporate dry ingredients: Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add this to the wet mixture, mixing until just combined. Be careful not to overmix to maintain the right texture.
Add chips: Fold in the peppermint chips and semi-sweet chocolate chips until evenly distributed throughout the dough.
Scoop dough: Using a cookie scoop or spoon, form the dough into 18 balls and place them about two inches apart on the prepared baking sheets.
Bake: Bake the cookies for 12 minutes for slightly crispier edges. If you prefer chewier centers, bake for 10 minutes instead.
Cool: After baking, allow the cookies to cool on the baking sheets for two minutes before transferring them to a wire rack to cool completely for 10 minutes.
Add topping and serve: Sprinkle crushed candy canes over the cooled cookies for a festive touch. Serve and enjoy!
Storage: Store leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.

Notes

Measure flour properly by spooning it into the measuring cup and leveling it off with the back of a knife to avoid using too much flour, which can affect cookie texture.
Weighing flour (125 grams per cup) gives the most accurate measurement.
For softer cookies, bake closer to 10 minutes; for crispier edges, bake for 12 minutes.
Allow cookies to cool slightly on the baking sheet before transferring to prevent breaking.
Crushed candy canes can be omitted or substituted with peppermint candies if desired.

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 15 g
Sodium: 100 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 30 mg