Description
These Double Chocolate Peppermint Cookies are a festive treat combining rich Dutch-process cocoa with refreshing peppermint chips and semi-sweet chocolate. Soft and chewy with optional crushed candy cane topping, they bring holiday flavors to your cookie jar.
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 the 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, add 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: 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.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Then gradually add this to the wet ingredients and mix until combined.
- Fold in chips: Gently fold in peppermint chips and semi-sweet chocolate chips just until incorporated, being careful not to overmix.
- Scoop dough: Scoop the dough into 18 evenly sized balls and place them two inches apart on the prepared baking sheets to allow room for spreading.
- Bake: Bake in the preheated oven for 12 minutes to achieve crispier edges or 10 minutes for chewier centers, according to your preference.
- Cool cookies: After baking, allow the cookies to cool on the baking sheets for two minutes, then transfer them to a wire rack to cool completely for about 10 minutes.
- Optional topping: Sprinkle crushed candy canes over the cookies while they are still warm to add a festive crunch and extra peppermint flavor.
- Storage: Store any leftover cookies 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 it off with a knife or weighing it for accuracy (1 cup = 125 grams) to ensure the right cookie texture.
- Using Dutch-process cocoa powder gives a richer chocolate flavor and darker color to the cookies.
- Softened butter at room temperature creams better with sugar and creates tender cookies.
- For chewier cookies, bake for 10 minutes; for crisper edges, bake 12 minutes.
- Peppermint extract provides the distinctive mint flavor; adjust amount to taste but avoid overpowering.
- Storing in an airtight container prevents the cookies from drying out.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
