Double Chocolate Peppermint Cookies Recipe
These Irresistible Double Chocolate Peppermint Cookies combine rich Dutch-process cocoa and peppermint chips for a festive twist on a classic chocolate cookie. With chewy centers and crisp edges, these cookies are perfect for holiday celebrations or any time you’re craving a minty chocolate 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
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 Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugars: Using an electric mixer, beat the softened unsalted butter, light brown sugar, and granulated sugar in a large bowl for about 2 minutes until the mixture is light and fluffy, creating a smooth base for your cookies.
- Add Egg Yolks and Extracts: Incorporate the 2 room-temperature egg yolks, peppermint extract, and vanilla bean paste or vanilla extract. Beat the mixture until it becomes pale and fluffy, enhancing the cookie’s richness and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Chips: Gently fold in the peppermint chips and semi-sweet chocolate chips until they’re evenly distributed throughout the dough, adding bursts of flavor in every bite.
- Shape the Dough: Scoop the dough into 18 evenly sized balls and place them about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes. Bake closer to 10 minutes for chewier centers or around 12 minutes for crisper edges. The edges should be set while the centers remain soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 2 minutes to set before transferring them to a wire rack to cool completely for about 10 minutes.
- Add Topping and Serve: If desired, sprinkle crushed candy canes over the warm cookies for an extra peppermint crunch and festive look. Serve and enjoy your double chocolate peppermint cookies!
Notes
- Baking Tips: Measure your flour accurately by spooning and leveling or weighing (1 cup = 125 g) to avoid dense cookies.
- For a stronger peppermint flavor, add a few more drops of peppermint extract or top cookies with extra peppermint chips.
- Use Dutch-process cocoa powder for a deeper color and smoother chocolate flavor.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days.
- You can freeze baked cookies for up to 2 months or freeze unbaked dough balls for up to 3 months. When baking from frozen dough, add 1–2 minutes to the baking time.
- Yield: Makes about 18 cookies.
- Texture: Chewy centers with crisp edges, achieving a perfectly rich and festive texture.
Keywords: double chocolate peppermint cookies, chocolate peppermint cookies, holiday cookies, peppermint chocolate chip cookies, festive cookies, Dutch-process cocoa cookies
