Double Chocolate Peppermint Cookies Recipe
These Irresistible Double Chocolate Peppermint Cookies combine rich Dutch-process cocoa and semi-sweet chocolate chips with refreshing peppermint flavor for a festive, chewy treat with crisp edges. Perfectly balanced and easy to make, they are an ideal holiday cookie that melts in your mouth and delights your taste buds.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1¼ cups (156 g) all-purpose flour, spooned and leveled
- 6 tablespoons (30 g) Dutch-process cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 egg yolks, room temperature
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla bean paste or vanilla extract
Add-ins and Toppings
- ½ cup (100 g) peppermint chips (such as Andes)
- ¼ cup (50 g) semi-sweet chocolate chips
- 2 tablespoons crushed candy canes, optional for topping
Instructions
- Preheat and prepare baking sheets. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugars. In a large bowl, use an electric mixer to cream together the softened butter, light brown sugar, and granulated sugar for about 2 minutes. This creates a light, fluffy base that will add tenderness to the cookies.
- Add egg yolks and flavorings. Beat in the egg yolks, peppermint extract, and vanilla bean paste or extract until the mixture turns pale and fluffy, incorporating air for a light texture.
- Combine dry ingredients. In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening and cocoa.
- Mix dry into wet ingredients. Gradually add the dry mixture to the butter mixture, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Fold in chips. Gently fold in the peppermint chips and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Portion the dough. Scoop the dough into 18 equal balls and arrange them about 2 inches apart on the prepared baking sheets to give them space to spread.
- Bake the cookies. Bake for 10–12 minutes until the edges are set and the centers appear soft. Bake closer to 10 minutes for chewier cookies; 12 minutes for crispier edges.
- Cool and garnish. Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely for 10 minutes. While still warm, sprinkle with crushed candy canes if desired for an extra festive touch.
- Serve and enjoy. These cookies are best enjoyed fresh, combining chewy centers with a delightful peppermint chocolate flavor perfect for any occasion.
Notes
- Baking Tips: Measure flour accurately by spooning and leveling or weighing to prevent dense cookies.
- For more peppermint intensity, add extra peppermint extract or top with additional peppermint chips.
- Use Dutch-process cocoa powder to achieve a deeper color and smoother chocolate flavor.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Freeze baked cookies for up to 2 months or freeze unbaked dough balls for up to 3 months; bake from frozen, adding 1–2 minutes to the baking time.
- Yield: Makes 18 cookies.
- Texture: Chewy centers with crisp edges provide a perfectly rich and festive cookie experience.
Keywords: double chocolate cookies, peppermint cookies, holiday cookies, chocolate peppermint cookies, festive cookies, chewy cookies, baking cookies
Find it online: https://cheframi.com/double-chocolate-peppermint-cookies-recipe/
