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Double Chocolate Peppermint Cookies Recipe

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4.3 from 9 reviews

These Double Chocolate Peppermint Cookies combine rich Dutch-process cocoa with peppermint and chocolate chips for a festive, flavorful treat. Soft and chewy with a hint of minty freshness, these cookies are perfect for the holiday season or any time you crave a chocolatey peppermint delight.

Ingredients

Dry Ingredients

  • 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

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

  • 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

  1. Preheat and prepare baking sheets: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  2. Cream butter and sugars: In a large bowl, combine the softened unsalted butter, light brown sugar, and granulated white sugar. Use an electric mixer to cream them together for about two minutes until the mixture is light and fluffy, which helps create tender cookies.
  3. Add egg yolks and extracts: Mix in the two room-temperature egg yolks, peppermint extract, and vanilla bean paste or extract on medium speed for two minutes. This will incorporate air, making the batter pale and fluffy.
  4. Mix in dry ingredients: Gradually add the flour, Dutch-process cocoa powder, baking powder, baking soda, and salt to the wet ingredients. Mix until just combined, being careful not to overmix to preserve the cookies’ texture. Properly measuring flour is crucial for the right consistency.
  5. Fold in chips: Gently fold in the peppermint chips and semi-sweet chocolate chips until evenly distributed throughout the dough.
  6. Shape the cookies: Scoop the dough into 18 equal-sized balls and place them two inches apart on the prepared baking sheets to allow for spreading during baking.
  7. Bake: Bake in the preheated oven for 10 to 12 minutes. Bake for 10 minutes if you prefer chewier centers or up to 12 minutes for crispier edges.
  8. Cool and add toppings: Let the cookies cool on the baking sheets for two minutes to set, then transfer them to a wire cooling rack for about 10 minutes. If desired, sprinkle the tops with crushed candy canes for a festive look and extra peppermint flavor.
  9. Store: Store any leftover cookies in an airtight container at room temperature for up to three days to maintain freshness and softness.

Notes

  • For best results, spoon and level the flour when measuring to avoid using too much, which can make cookies dry and dense.
  • Use room temperature egg yolks to help the batter mix more uniformly and achieve a better texture.
  • Adjust baking time based on your texture preference: shorter time for chewier cookies, longer for crisper edges.
  • Optional crushed candy canes add a decorative and flavorful peppermint crunch.

Find it online: https://bitezly.com/double-chocolate-peppermint-cookies-recipe/