Description
These Double Chocolate Peppermint Cookies combine rich Dutch-processed cocoa and semi-sweet chocolate chips with festive peppermint extract and peppermint chips for a holiday treat. Soft and chewy with a hint of refreshing mint, these cookies are topped with optional crushed candy canes for a crunchy finish.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) Dutch-processed cocoa powder
- 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 and Toppings
- 1/2 cup (100 g) peppermint chips (such as Andes)
- 1/4 cup (50 g) semi-sweet chocolate chips
- 2 tbsp crushed candy canes for topping (optional)
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars: In a large bowl, add the softened unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer, cream these together for about 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 bean paste or extract. Mix at medium speed for two minutes until the mixture becomes pale and fluffy, which will help with the cookie texture.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and salt. Properly measuring flour is important here to maintain cookie texture.
- Mix dry ingredients into wet mixture: Gently mix the dry ingredients into the wet mixture until just combined to avoid overmixing and tough cookies.
- Add peppermint and chocolate chips: Add the peppermint chips and semi-sweet chocolate chips to the dough. Mix gently just until evenly incorporated.
- Scoop and arrange dough: Using a cookie scoop or spoon, form 18 balls of dough. Arrange them on the prepared baking sheets with about two inches of space between each to allow for spreading.
- Bake cookies: Bake in the preheated oven for 10 to 12 minutes. Bake for 10 minutes for chewier centers or 12 minutes for crisper edges.
- Cool and add toppings: Let the cookies rest on the baking sheets for two minutes to firm up, then transfer to a cooling rack to cool completely for about 10 minutes. If desired, sprinkle crushed candy canes on top for added festive crunch and flavor.
- Store properly: Store any leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.
Notes
- For best texture, measure flour by spooning it into the cup and leveling it off rather than scooping directly with the measuring cup.
- Room temperature egg yolks mix better and create a finer, fluffier dough.
- Adjust baking time to your desired cookie texture: less time for chewy, more for crispy edges.
- Crushed candy canes on top are optional but add a festive touch and extra peppermint flavor.
- Cookies are best enjoyed within three days but can be frozen for longer storage.
