Double Chocolate Peppermint Cookies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- 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.
- 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.
- 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.
- Fold in Chips: Gently fold in the peppermint chips and semi-sweet chocolate chips into the dough to avoid overmixing.
- 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.
- 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.
- 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
