Description
Chewy double chocolate peppermint cookies with rich cocoa flavor and refreshing peppermint.
Ingredients
Scale
- 1¼ cups all-purpose flour (156g)
- 6 tbsp Dutch process cocoa powder (30g)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened (168g)
- ¾ cup light brown sugar, packed (165g)
- ¼ cup granulated sugar (50g)
- 2 large egg yolks, room temperature
- 1 tsp peppermint extract
- 1 tsp vanilla extract or vanilla bean paste
- ½ cup peppermint chips (such as Andes chips)
- ¼ cup semi-sweet chocolate chips
- 2 tbsp crushed candy canes (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium speed for about 2 minutes until light and fluffy.
- Add egg yolks, peppermint extract, and vanilla. Beat for another 2 minutes until pale and creamy.
- Add flour, cocoa powder, baking powder, baking soda, and salt. Mix on low just until combined. Do not overmix.
- Fold in peppermint chips and chocolate chips until evenly distributed.
- Scoop dough into 18 balls (about 2 tablespoons each) and place 2 inches apart on prepared sheets. Bake 10–12 minutes (10 for chewy, 12 for crispier edges).
- Cool cookies on sheet for 2 minutes, then transfer to wire rack. While warm, sprinkle with crushed candy canes if desired. Use a round cookie cutter to shape perfectly round cookies.
Notes
- Store cookies in an airtight container for up to a week.
- Feel free to adjust the amount of peppermint chips to your taste.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 195
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 50 mg