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Double Chocolate Peppermint Cookies

Double Chocolate Peppermint Cookies

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Indulge in the irresistible delight of Double Chocolate Peppermint Cookies, a perfect dessert for festive occasions or cozy gatherings. These cookies combine rich dark chocolate and invigorating peppermint, creating a treat that melts in your mouth. With their chewy centers and gooey chocolate chips, each bite is an explosion of flavor that is sure to impress family and friends alike. Easy to make and customizable with your favorite mix-ins, these cookies are a delightful way to spread joy during the holiday season or any time you crave something sweet.

Ingredients

Scale
  • 1 1/4 cups (156 g) all-purpose flour (spooned and leveled)
  • 6 tbsps (30 g) cocoa powder, Dutch process
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 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
  • 1/2 cup (100 g) peppermint chips (Andes)
  • 1/4 cup (50 g) semi-sweet chocolate chips
  • 2 tbsp crushed candy canes, optional

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, cream together softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy.
  3. Add egg yolks, peppermint extract, and vanilla bean paste; mix until pale and fluffy.
  4. In another bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
  5. Fold in the peppermint chips and semi-sweet chocolate chips gently.
  6. Use a cookie scoop to drop dough balls onto the prepared baking sheets, spacing them two inches apart.
  7. Bake for 10-12 minutes; opt for 10 minutes for chewier cookies or 12 minutes for crisper edges.
  8. Cool on the sheets for 2 minutes before transferring them to a cooling rack.

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