Double Chocolate Peppermint Cookies
These double chocolate peppermint cookies are full of rich dark chocolate and vibrant peppermint flavor, with chewy centers and melty chocolate chips in each bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18 cookies
- Cuisine: American
Ingredients
1 1/4 cups (156 g) all-purpose flour, spooned and leveled
6 tbsp (30 g) cocoa powder, Dutch process
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
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
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
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream softened butter, brown sugar, and granulated sugar with an electric mixer for 2 minutes until light and fluffy.
3. Add egg yolks, peppermint extract, and vanilla. Mix on medium speed for 2 minutes until pale and fluffy.
4. Add flour, cocoa powder, baking powder, baking soda, and salt. Mix just until combined.
5. Fold in peppermint chips and semi-sweet chocolate chips until evenly distributed.
6. Scoop dough into 18 balls and place 2 inches apart on prepared baking sheets. Bake 10–12 minutes (10 for chewy centers, 12 for crispier edges).
7. Cool on baking sheets 2 minutes, then transfer to a wire rack. Sprinkle crushed candy canes if desired. Serve and enjoy!
Notes
Storage: Store in an airtight container at room temperature up to 3 days.
For extra holiday flair, drizzle with melted chocolate before sprinkling candy canes.