Description
These double chocolate peppermint cookies are rich in dark chocolate and peppermint flavor, with chewy centers and melty chocolate chips in every bite.
Ingredients
- 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) Dutch-process cocoa powder
- 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) packed light brown sugar
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tsp peppermint extract
- 1 tsp vanilla bean paste or vanilla extract
- 1/2 cup (100 g) peppermint chips, such as Andes
- 1/4 cup (50 g) semi-sweet chocolate chips
- 2 tbsp crushed candy canes for topping, optional
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Add the softened butter, light brown sugar, and granulated sugar to a large bowl. Cream with an electric mixer for about 2 minutes, until light and fluffy.
- Add the egg yolks, peppermint extract, and vanilla. Mix on medium speed for about 2 minutes, until the mixture is pale and fluffy.
- Add the flour, cocoa powder, baking powder, baking soda, and salt. Mix just until combined. Be careful not to add too much flour; measure by spooning it into the measuring cup and leveling it off, or weigh it for accuracy.
- Add the peppermint chips and semi-sweet chocolate chips. Mix just until evenly incorporated.
- Scoop the dough into 18 balls and arrange them about 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes. Bake for 10 minutes for chewier centers or 12 minutes for crispier edges.
- Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a cooling rack and cool for another 10 minutes.
- Sprinkle with crushed candy canes, if desired, and serve.
- Store leftovers in an airtight container for up to 3 days.
Notes
- Measure the flour properly: Do not scoop the measuring cup directly into the flour, as this can pack in too much. Instead, spoon flour into the measuring cup and level it with the back of a knife. For best accuracy, weigh it; 1 cup of flour equals approximately 125 grams.
- Cocoa powder update: This recipe has been updated to use 1/2 cup (40 g) of cocoa powder. The older version called for 6 tablespoons (30 g).
- Baking time: Bake for 10 minutes for softer, chewier centers or 12 minutes for crispier edges.
- Storage: Keep leftover cookies in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American