Description
A festive treat perfect for the holidays, these Double Chocolate Peppermint Cookies combine rich cocoa, peppermint flavor, and chunks of peppermint and chocolate chips for a delightful chewy and slightly crispy cookie experience.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
- 6 tablespoons (30 g) Dutch process cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 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 teaspoon peppermint extract
- 1 teaspoon vanilla bean paste or extract
Add-ins and Toppings
- 1/2 cup (100 g) peppermint chips, Andes
- 1/4 cup (50 g) semi-sweet chocolate chips
- 2 tablespoons crushed candy canes for topping, optional
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, add the softened unsalted butter, light brown sugar, and granulated sugar. Use an electric mixer to cream them together for two minutes or until the mixture is light and fluffy.
- Add Egg Yolks and Extracts: To the creamed mixture, add the egg yolks, peppermint extract, and vanilla bean paste or extract. Mix on medium speed for two minutes until the batter turns pale and fluffy.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, Dutch process cocoa powder, baking powder, baking soda, and salt.
- Mix Dry with Wet: Gradually add the dry ingredients into the wet ingredient bowl and mix until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Chips: Gently fold in the peppermint chips and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Scoop Dough: Scoop the dough into 18 equal-sized balls and arrange them about two inches apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes for crispier edges or 10 minutes for chewier centers, depending on your preference.
- Cool and Add Topping: Once baked, let the cookies cool on the baking sheets for two minutes, then transfer them to a wire rack to cool completely for 10 minutes. If desired, sprinkle the tops with crushed candy canes to add a festive crunch.
- Storage: Store any leftovers in an airtight container for up to three days to maintain freshness.
Notes
- Measure flour properly by spooning it into the measuring cup and leveling it off with a knife to avoid packing too much flour, which can toughen the cookies.
- For best accuracy, weigh your flour at 125 grams per cup instead of measuring by volume.
- Use room temperature egg yolks to ensure even mixing and better texture.
- Softened unsalted butter is important for proper creaming with sugars, which results in the right cookie structure.
- Crushed candy canes on top are optional but add a nice festive touch and crunch.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
