Double Chocolate Peppermint Cookies Recipe

Introduction

These Double Chocolate Peppermint Cookies bring together rich cocoa and refreshing peppermint for a festive treat. Soft, chewy, and loaded with chocolate and peppermint chips, they are perfect for holiday gatherings or any time you crave a sweet, minty bite.

Ingredients

• 2 cups All-Purpose Flour
• 3/4 cup Cocoa Powder (Dutch process recommended)
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 cup Unsalted Butter, softened
• 3/4 cup Light Brown Sugar, packed
• 1/2 cup Granulated Sugar
• 2 large Egg Yolks, room temperature
• 1 tsp Peppermint Extract
• 1 tsp Vanilla Bean Paste or Extract
• 1 cup Peppermint Chips (Andes chips recommended)
• 1 cup Semi-Sweet Chocolate Chips (dark chocolate is a good alternative)
• 1/2 cup Crushed Candy Canes (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large mixing bowl, cream the softened butter with light brown sugar and granulated sugar for about 2 minutes until fluffy.
3. Step 3: Beat in the egg yolks, peppermint extract, and vanilla paste or extract until the mixture is pale and very fluffy.
4. Step 4: Gradually add the dry ingredients—flour, cocoa powder, baking powder, baking soda, and salt—mixing gently to combine.
5. Step 5: Fold in the peppermint chips and semi-sweet chocolate chips until just incorporated. If using, stir in crushed candy canes for added festive crunch.
6. Step 6: Scoop the dough into 18 balls, spacing them about 2 inches apart on the prepared baking sheets.
7. Step 7: Bake for 10-12 minutes, checking for chewy centers or crisp edges according to your preference.
8. Step 8: Let the cookies cool on the baking sheet for 2 minutes before transferring them to a cooling rack to cool completely.

Tips & Variations

• For a stronger peppermint flavor, increase the peppermint extract slightly but avoid adding too much to prevent bitterness.
• Use Dutch process cocoa powder for a smoother and richer chocolate taste.
• Swap semi-sweet chocolate chips with dark chocolate chips for a deeper cocoa flavor.
• Add crushed candy canes on top of the cookies immediately after baking for an extra festive look and texture.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. Reheat gently in a microwave for 10-15 seconds to enjoy them warm and soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just yolks?

Yes, you can use whole eggs, but using yolks only helps achieve a richer, chewier texture. If substituting, use two whole eggs and adjust the flour slightly if needed.

Are these cookies gluten-free?

No, the recipe uses all-purpose flour. To make a gluten-free version, try substituting with a gluten-free flour blend, but results may vary.

Double Chocolate Peppermint Cookies Recipe

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4.9 from 52 reviews

Indulge in the rich, festive flavors of Double Chocolate Peppermint Cookies. These chewy and moist cookies combine deep cocoa with refreshing peppermint, studded with peppermint chips, semi-sweet chocolate chips, and a sprinkle of crushed candy canes for a delightful holiday treat.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookie Dough

• 2 cups All-Purpose Flour
• 3/4 cup Cocoa Powder (Dutch process preferred)
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 cup Unsalted Butter, softened
• 3/4 cup Light Brown Sugar, packed
• 1/2 cup Granulated Sugar
• 2 large Egg Yolks, room temperature
• 1 tsp Peppermint Extract
• 1 tsp Vanilla Bean Paste or Pure Vanilla Extract

For the Chocolate Bliss

• 1 cup Peppermint Chips (Andes chips recommended)
• 1 cup Semi-Sweet Chocolate Chips (dark chocolate can be substituted)
• 1/2 cup Crushed Candy Canes (optional, for garnish)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2. Cream Butter and Sugars: In a large mixing bowl, cream softened unsalted butter with light brown sugar and granulated sugar using an electric mixer for about 2 minutes until light and fluffy.
3. Add Egg Yolks and Extracts: Beat in the two large egg yolks, peppermint extract, and vanilla extract until the mixture is pale and super fluffy, ensuring even flavor distribution.
4. Combine Dry Ingredients: Gradually sift and mix in the all-purpose flour, cocoa powder, baking powder, baking soda, and salt into the wet ingredients until just combined to maintain a tender texture.
5. Fold in Chips: Gently fold in the peppermint chips and semi-sweet chocolate chips into the dough to avoid overmixing.
6. Shape Cookies: Using a cookie scoop or spoon, scoop out the dough into 18 evenly sized balls, spacing them about 2 inches apart on the prepared baking sheets.
7. Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges look set but the centers remain chewy to achieve the perfect texture.
8. Cool: Allow the cookies to cool on the baking sheet for about 2 minutes to set before transferring them to a cooling rack to cool completely. Garnish with crushed candy canes if desired.

Notes

• For best texture, measure flour properly by spooning into the cup and leveling off rather than scooping directly.
• Use room temperature egg yolks to ensure better mixing and fluffiness.
• The peppermint extract is potent; adjust quantity to your taste preference.
• You may substitute semi-sweet chocolate chips with dark chocolate chips for a richer flavor.
• Crushed candy canes are optional but add festive crunch and extra peppermint flavor.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: double chocolate cookies, peppermint cookies, holiday cookies, chocolate peppermint dessert, festive cookies