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Double Chocolate Peppermint Cookies Recipe

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★★★★

4 from 88 reviews

Indulge in these festive Double Chocolate Peppermint Cookies, featuring rich cocoa, smooth peppermint and vanilla extracts, and a delightful crunch from peppermint and semi-sweet chocolate chips. Perfectly chewy with slightly crispy edges, these cookies are a holiday treat that combines the classic flavors of chocolate and peppermint in every bite.

Ingredients

Scale

Dry 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

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 tsp peppermint extract
  • 1 tsp 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 tbsp crushed candy canes for topping, optional

Instructions

  1. Preheat oven and prep baking sheets: Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream butter and sugars: In a large bowl, add the softened unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer, cream these together for two minutes until the mixture is light in color and fluffy, which creates a smooth base for the dough.
  3. 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 becomes pale and fluffy, ensuring even flavor distribution.
  4. Combine dry ingredients: In a separate step or bowl, add the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and salt. Then add these dry ingredients into the wet mixture and mix until just combined. Be careful not to overmix to maintain the cookies’ tender texture.
  5. Incorporate chips: Fold in the peppermint chips and semi-sweet chocolate chips until evenly distributed throughout the dough without breaking the chips down.
  6. Scoop dough: Use a cookie scoop or spoon to portion the dough into 18 evenly sized balls. Place them on the prepared baking sheets, leaving about two inches of space between each to allow spreading during baking.
  7. Bake the cookies: Bake the cookies in the preheated oven for 10 to 12 minutes. For chewier centers, bake closer to 10 minutes; for crispier edges, bake up to 12 minutes. Keep a close eye to avoid overbaking.
  8. Cool and add topping: After baking, allow the cookies to cool on the baking sheets for two minutes to set. Then transfer them to a wire rack to cool completely for about 10 minutes. If desired, sprinkle crushed candy canes over the cookies while still slightly warm to add a festive crunch.
  9. Store leftovers: Store any leftover cookies in an airtight container at room temperature for up to three days to maintain freshness and flavor.

Notes

  • For best results, spoon and level the flour rather than scooping it directly from the bag to avoid adding too much flour which can result in dense cookies.
  • You can substitute peppermint extract with peppermint oil but use sparingly as it is more concentrated.
  • Cooling the cookies on the baking sheet before transferring prevents them from breaking apart.
  • Crushed candy canes as topping are optional but add a nice festive touch and extra peppermint flavor.
  • Cookies can be stored in an airtight container at room temperature for up to three days or frozen for longer storage.

Keywords: Double Chocolate Peppermint Cookies, chocolate cookies, peppermint, holiday cookies, festive treats, peppermint chips, chocolate chips, easy cookie recipe

Find it online: https://epicrecipebox.com/double-chocolate-peppermint-cookies-recipe/