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Double Chocolate Peppermint Cookies

Chewy Double Chocolate Peppermint Cookies for a Festive Treat

Delight in these Double Chocolate Peppermint Cookies, perfect for the holiday season with rich chocolate and a refreshing touch of peppermint.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 37 minutes
Servings: 18 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup All-purpose flour Use a gluten-free blend if needed.
  • 1/2 cup Cocoa powder (Dutch process) Ensure it's Dutch-processed for optimal taste.
  • 1 teaspoon Baking powder Essential leavening agent.
  • 1/2 teaspoon Baking soda Essential leavening agent.
  • 1/4 teaspoon Salt Balances sweetness.
  • 1/2 cup Unsalted butter Ensure it's softened.
  • 1/2 cup Light brown sugar Can substitute with dark brown sugar.
  • 1/4 cup Granulated sugar No direct substitutes recommended.
  • 2 large Egg yolks Use at room temperature.
  • 1 teaspoon Peppermint extract Can be omitted for plain cookies.
  • 1 teaspoon Vanilla bean paste/extract May replace with pure vanilla extract.
  • 1/2 cup Peppermint chips Substitute with extra chocolate chips if preferred.
  • 1/2 cup Semi-sweet chocolate chips Dark chocolate chips can be an alternative.
  • 1/4 cup Crushed candy canes Optional for decoration.

Equipment

  • electric mixer
  • Cookie scoop
  • Oven
  • Baking Sheets
  • parchment paper
  • mixing bowl

Method
 

Baking Steps
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream softened butter with light brown sugar and granulated sugar using an electric mixer for about 2 minutes.
  3. Add two egg yolks, peppermint extract, and vanilla bean paste and mix for 2 minutes until fluffy.
  4. Gradually mix in flour, cocoa powder, baking powder, baking soda, and salt until just incorporated.
  5. Fold in peppermint chips and semi-sweet chocolate chips gently.
  6. Scoop the dough into 18 equal balls and place them on the prepared baking sheets.
  7. Bake for 10 to 12 minutes, aiming for 10 minutes for softer cookies.
  8. Cool on the baking sheet for 2 minutes, then transfer to a cooling rack for another 10 minutes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 75mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. If freezing, place cookies in a single layer until firm, then transfer to an airtight freezer bag for up to 2 weeks.

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