Description
Delight in these rich and festive Double Chocolate Peppermint Cookies, combining intense cocoa with refreshing peppermint flavors and a crunchy candy cane topping. Perfect for holiday treats or any time you crave a chocolate-mint indulgence.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
- 6 tbsps (30 g) cocoa powder, Dutch process
- 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 Topping
- 1/2 cup (100 g) peppermint chips, Andes
- 1/4 cup (50 g) semi-sweet chocolate chips
- 2 tbsp crushed candy canes for topping, optional
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prepare for 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 the mixture for two minutes until it becomes light and fluffy.
- Add egg yolks and extracts: To the creamed butter and sugars, add the egg yolks, peppermint extract, and vanilla bean paste or extract. Mix on medium speed for two minutes until the mixture is pale in color and fluffy.
- Combine dry ingredients: Add the all-purpose flour, Dutch process cocoa powder, baking powder, baking soda, and salt to the wet mixture. Mix until just combined, ensuring not to overmix to preserve cookie texture.
- Fold in chips: Gently fold in the peppermint chips and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Scoop dough: Scoop the dough into 18 equal balls and arrange them about two inches apart on the prepared baking sheets to allow room for spreading.
- Bake cookies: Bake the cookies in the preheated oven for 12 minutes for crispier edges, or 10 minutes if you prefer chewier centers.
- Cool cookies: Once baked, let the cookies cool on the baking sheets for two minutes. Then transfer them to a cooling rack and let cool for an additional 10 minutes.
- Add topping and serve: Optionally, sprinkle the crushed candy canes over the cooled cookies for an extra festive touch. Serve and enjoy your double chocolate peppermint cookies.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.
Notes
- Measure your flour properly by spooning it into the measuring cup and leveling off with a knife; avoid scooping directly to prevent too much flour which can ruin cookie consistency.
- Weighing flour is even more accurate; 1 cup of flour equals 125 grams.
- For chewier cookies, bake for 10 minutes; for crispier edges, bake for 12 minutes.
- Use room temperature egg yolks to ensure better mixing and texture.
- Crushed candy canes are optional but add a delightful crunch and festive flavor.
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
