Double Chocolate Peppermint Cookies
These double chocolate peppermint cookies are full dark chocolate and peppermint flavor, with chewy centers and melty chocolate chips in each bite.
Ingredients
- 1 1/4 cups (156 g) all-purpose flour, spooned and leveled, see notes
- 1/2 cup (40 g) cocoa powder, Dutch process
- 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) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tsp peppermint extract
- 1 tsp vanilla bean paste or extract
- 1/2 cup (100 g) peppermint chips, Andes
- 1/4 cup (50 g) semi-sweet chocolate chips
- 2 tbsp crushed candy canes for topping, optional
Instructions
- Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper.
- Add softened, unsalted butter, light brown sugar, and granulated sugar to a large bowl. Cream the butter and sugars with an electric mixer for two minutes, or until light and fluffy.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
- To the creamed butter and sugars add the egg yolks, peppermint extract and vanilla. Mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.2 egg yolks, at room temperature, 1 tsp peppermint extract, 1 tsp vanilla bean paste or extract
- Add in the flour, cocoa powder, baking powder, baking soda and salt and mix until combined. (Please see recipe notes on properly measuring the flour for these cookies. Too much flour will ruin the cookies consistency.)1 1/4 cups (156 g) all-purpose flour, 1/2 cup (40 g) cocoa powder, Dutch process, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- Add in the peppermint chips and chocolate chips and mix just until incorporated.1/2 cup (100 g) peppermint chips, 1/4 cup (50 g) semi-sweet chocolate chips
- Scoop the dough into 18 balls and arrange them two inches apart on the prepared baking sheets.
- Bake the cookies for 10-12 minutes. (10 for chewier centers, 12 for crispier edges.)
- After baking, let the cookies cool on the baking sheets for two minutes, then transfer them to a cooling rack to cool for 10 minutes. Sprinkle crushed candy canes over the cookies if you wish and then serve!2 tbsp crushed candy canes for topping, optional
- Store left overs in an airtight container for up to three days.
Notes
This recipe has been updated to use 1/2 cup (40 g) of cocoa powder. The older version called for 6 tbsp (30 g) of cocoa powder.
*Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
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