Description
Delight in festive Double Chocolate Peppermint Cookies that combine rich cocoa, smooth peppermint flavor, and melty chocolate chips to create the perfect holiday treat. These soft and chewy cookies are topped with crushed candy canes for a crunchy finish.
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
Mix-ins & 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 Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and aid 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 them together for two minutes until the mixture is light and fluffy.
- Add Egg Yolks and Extracts: Incorporate the two egg yolks, peppermint extract, and vanilla bean paste or extract into the creamed butter and sugars. Mix on medium speed for two minutes until the mixture is pale in color and fluffy.
- Combine Dry Ingredients: Add the measured flour, Dutch process cocoa powder, baking powder, baking soda, and salt to the wet mixture. Mix until just combined, ensuring not to overmix to maintain cookie texture.
- Fold in Peppermint and Chocolate Chips: Gently fold in the peppermint chips and semi-sweet chocolate chips until evenly incorporated.
- Scoop and Arrange Dough: Using a cookie scoop or spoon, form the dough into 18 balls. Place them on the prepared baking sheets, spacing each ball about two inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies for 12 minutes to achieve crispy edges with chewy centers. If you prefer chewier centers, bake for 10 minutes.
- Cool and Add Topping: Allow the cookies to cool on the baking sheets for two minutes before transferring them to a wire cooling rack to cool completely for 10 minutes. Sprinkle crushed candy canes on top while the cookies are still warm if desired.
- Store Leftovers: Store any leftover cookies in an airtight container at room temperature for up to three days for maximum freshness.
Notes
- Measure your flour properly by spooning flour into the measuring cup and leveling it off with a knife or preferably weigh your flour for accuracy. Using too much flour will alter the cookie texture.
- For a stronger peppermint flavor, you can adjust the amount of peppermint extract to taste.
- Using Dutch process cocoa powder gives a richer chocolate flavor to the cookies, but you can substitute with natural cocoa powder if needed, adjusting baking soda accordingly.
- Ensure butter is softened but not melted for the best creaming results.
- Storing cookies in an airtight container helps maintain freshness, but for longer storage, consider freezing the dough balls before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
