Double Chocolate Peppermint Cookies Recipe
These Double Chocolate Peppermint Cookies combine rich cocoa with refreshing peppermint for a festive treat perfect for the holiday season. Soft, chewy, and packed with peppermint and chocolate chips, these cookies are sure to become a seasonal favorite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cookie Dough
- 2 cups All-Purpose Flour
- 3/4 cup Cocoa Powder
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Unsalted Butter, softened
- 3/4 cup Light Brown Sugar, packed
- 1/2 cup Granulated Sugar
- 2 large Egg Yolks
- 1 tsp Peppermint Extract
- 1 tsp Vanilla Bean Paste or Extract
For the Chocolate Bliss
- 1 cup Peppermint Chips (Andes chips recommended)
- 1 cup Semi-Sweet Chocolate Chips
- 1/2 cup Crushed Candy Canes (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line baking sheets with parchment paper for easy cookie removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside to combine.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with light brown sugar and granulated sugar until fluffy and pale, ensuring the sugars are well incorporated.
- Add Egg Yolks and Flavors: Beat in the two large egg yolks, peppermint extract, and vanilla bean paste (or extract) until the mixture is smooth and creamy.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined to avoid overmixing which can toughen the dough.
- Fold in Chocolate and Peppermint: Gently fold in the peppermint chips, semi-sweet chocolate chips, and crushed candy canes if using, ensuring even distribution throughout the dough.
- Portion Cookies: Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes until the edges are set but the centers remain soft and slightly underbaked for a chewy texture.
- Cool Properly: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off for the perfect texture.
- If peppermint extract is too strong, reduce to 1/2 tsp and adjust to taste.
- Substitute vegan butter and egg replacer to make these cookies vegan-friendly.
- Storing cookies in an airtight container will keep them fresh for up to 5 days.
- For a more intense chocolate flavor, use Dutch-process cocoa powder as recommended.
