Double Chocolate Peppermint Cookies Recipe
These Double Chocolate Peppermint Cookies are rich, fudgy, and bursting with festive peppermint flavor. Made with Dutch-processed cocoa, peppermint and semi-sweet chocolate chips, and a hint of peppermint extract, these cookies balance sweetness and minty freshness perfectly. They are ideal for holiday baking and can be topped with crushed candy canes for an extra crunch and festive look.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
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 Pans: 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. Gently mix the dry ingredients into the wet mixture until just combined.
- Fold in Peppermint and Chocolate Chips: Add the peppermint chips and semi-sweet chocolate chips to the dough. Mix gently just until they are evenly incorporated, avoiding overmixing.
- 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 the Cookies: Bake in the preheated oven for 10 to 12 minutes. Bake for 10 minutes if you prefer chewier centers or 12 minutes for cookies with crisper edges.
- Cool and Add Toppings: After baking, 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.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.
Notes
- Properly measure the flour by spooning it into your measuring cup and leveling it off with a knife to avoid packing. Too much flour will make the cookies dry and dense.
- For an even more intense peppermint flavor, you can add a few drops of peppermint oil along with the extract, but be cautious as peppermint oil is more concentrated.
- Allow butter and egg yolks to come to room temperature before starting for smoother mixing and better texture.
- If you don’t have peppermint chips, substitute with Andes baking chips or crushed peppermint candies mixed into regular chocolate chips.
- For crisper edges, bake the cookies slightly longer but monitor closely to prevent burning.
Keywords: double chocolate peppermint cookies, peppermint cookies, holiday cookies, chocolate peppermint dessert, festive cookies
