Double Chocolate Peppermint Cookies Recipe

There is something truly magical about the combination of rich chocolate and refreshing peppermint, and this Double Chocolate Peppermint Cookies Recipe captures that perfectly. These cookies are dense yet tender with a deep cocoa flavor, complemented by bursts of minty sweetness from peppermint chips and a subtle touch of vanilla. The crushed candy cane topping adds a festive crunch, making these treats the ultimate indulgence for chocolate lovers and holiday enthusiasts alike. Whether you’re baking for a special occasion or just craving a cozy homemade cookie, this recipe is a winner you’ll want to make again and again.

Ingredients You’ll Need

This recipe calls for simple, pantry-friendly ingredients that work together beautifully to create an irresistibly decadent cookie. Each element plays a crucial role, from the butter that adds richness to the cocoa powder that gives the cookies their distinctive, luscious chocolate color and flavor.

• 1 1/4 cups (156 g) all-purpose flour: Ensures the perfect structure and chewiness in the cookies, so measure carefully for best results.
• 1/2 cup (40 g) cocoa powder, Dutch process: Delivers a rich, velvety chocolate taste and a dark hue.
• 1/2 tsp baking powder: Helps the cookies rise just enough for a tender bite.
• 1/2 tsp baking soda: Balances the acidity and adds to the perfect texture.
• 1/2 tsp salt: Enhances the overall flavors, making the chocolate and peppermint pop.
• 3/4 cup (168 g) unsalted butter, softened: Adds richness and moisture for that melt-in-your-mouth quality.
• 3/4 cup (165 g) light brown sugar, packed: Brings caramel notes and keeps the cookie soft.
• 1/4 cup (50 g) granulated white sugar: Adds needed sweetness and helps with crisp edges.
• 2 egg yolks, at room temperature: Add moisture and bind the dough, while keeping the cookies tender.
• 1 tsp peppermint extract: Infuses the entire cookie with refreshing mint flavor.
• 1 tsp vanilla bean paste or extract: Rounds out the flavor and adds warmth.
• 1/2 cup (100 g) peppermint chips (Andes): Give delightful bursts of minty sweetness throughout.
• 1/4 cup (50 g) semi-sweet chocolate chips: Provide pockets of gooey chocolate goodness.
• 2 tbsp crushed candy canes for topping, optional: Adds festive crunch and a beautiful finishing touch.

How to Make Double Chocolate Peppermint Cookies Recipe

Step 1: Prepare Your Oven and Workspace

Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure your cookies don’t stick and bake evenly. Setting up your baking station now makes the process smooth and enjoyable.

Step 2: Cream the Butter and Sugars

In a large bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Use an electric mixer to cream them together for about two minutes until the mixture becomes light and fluffy. This creates a creamy base that will translate into the cookie’s tender texture.

Step 3: Mix in Egg Yolks and Extracts

Add the egg yolks, peppermint extract, and vanilla bean paste or extract to your creamed mixture. Mix on medium speed for another two minutes. The mixture will lighten in color and increase in volume, which means your cookies will be delightfully tender and flavorful.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and salt. Adding these separately ensures they are evenly distributed and prevents any lumps in your dough.

Step 5: Mix Dry Ingredients Into Wet

Slowly add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, or your cookies may turn out tough. This step is crucial for achieving the perfect balance of softness and firmness.

Step 6: Fold in Peppermint and Chocolate Chips

Gently fold the peppermint chips and semi-sweet chocolate chips into the dough just until they’re evenly distributed. These little bursts of flavor and texture are what make this Double Chocolate Peppermint Cookies Recipe so special.

Step 7: Shape and Bake Your Cookies

Scoop the dough into 18 evenly sized balls and place them two inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, depending on your texture preference: 10 minutes for chewy centers and 12 minutes for edges with a hint of crispness.

Step 8: Cool and Add Candy Cane Topping

After baking, allow the cookies to cool on the baking sheets for two minutes before transferring them to a cooling rack. Once slightly cooled, sprinkle crushed candy canes on top for an extra festive crunch and to really showcase the peppermint flavor.

How to Serve Double Chocolate Peppermint Cookies Recipe

Garnishes

To make these cookies even more irresistible, sprinkle extra crushed candy canes on top or add a tiny drizzle of melted white chocolate for contrast and elegance. Fresh mint leaves on the side can also emphasize the refreshing peppermint flavor.

Side Dishes

Pair these lush cookies with a cold glass of milk or a steaming cup of hot cocoa for a match made in dessert heaven. If you’re celebrating a festive occasion, they also go beautifully alongside holiday-themed treats like peppermint bark or mini cheesecakes.

Creative Ways to Present

For parties, stack these cookies on a pretty platter layered with parchment paper or arrange them in clear glass jars tied with festive ribbons. Gift them in decorative tins for friends and family — nothing says holiday cheer like homemade Double Chocolate Peppermint Cookies Recipe wrapped up with love.

Make Ahead and Storage

Storing Leftovers

Store any leftover cookies in an airtight container at room temperature for up to three days. They’ll maintain their chewy texture and fresh flavor if kept away from excess air and moisture.

Freezing

If you want to keep these cookies for longer, freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. They freeze beautifully and can be enjoyed for up to three months.

Reheating

To revive a chilled or frozen cookie, warm it in the microwave for 10 to 15 seconds or in a preheated oven at 300°F (150°C) for about 5 minutes. This brings back the gooey chocolate and fresh-baked warmth, just like they just came out of the oven.

FAQs

Can I substitute the peppermint extract?

Yes! While peppermint extract is ideal for this recipe, you can use a few drops of peppermint oil or even crushed peppermint candies for a similar flavor, though the extract gives the most consistent mint taste throughout the cookie.

What if I don’t have Dutch-process cocoa powder?

You can use natural cocoa powder, but be aware it might slightly alter the taste and color. Dutch-process cocoa adds a mellow, less acidic chocolate flavor that really enhances these cookies.

Can I make these cookies gluten-free?

Absolutely, by substituting a gluten-free all-purpose flour blend in a one-to-one ratio. Just make sure your baking powder and other ingredients are gluten-free too, to maintain the perfect texture.

Why do the cookies have egg yolks only, not whole eggs?

Using egg yolks helps create a richer, more tender cookie texture because yolks contain more fat than whites. This subtle change elevates the chewiness and moisture in these Double Chocolate Peppermint Cookies Recipe.

How do I store the cookies to keep them fresh and chewy?

Keep cookies in an airtight container with a slice of apple or a piece of bread to maintain moisture. Storing them at room temperature rather than the fridge helps preserve their soft texture.

Final Thoughts

If you’re ready to fill your kitchen with the wonderful aroma of chocolate and mint, this Double Chocolate Peppermint Cookies Recipe is your new best friend. Easy to follow and utterly delicious, it’s a recipe that brings warmth, joy, and just the right amount of festive sparkle to any day. Give it a try and watch how quickly these cookies disappear — your friends and family will be asking for the recipe too!

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