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Double Chocolate Peppermint Cookies

Double Chocolate Peppermint Cookies for a Festive Treat

Delight in festive Double Chocolate Peppermint Cookies filled with rich chocolate and a hint of peppermint, perfect for holiday gatherings.
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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 Cookie Base
  • 2 cups All-Purpose Flour Measure properly to avoid excess
  • 3/4 cup Cocoa Powder (Dutch Process) Regular cocoa can be used if needed
  • 1 teaspoon Baking Powder Ensure it's fresh for the best lift
  • 1 teaspoon Baking Soda Check for freshness for optimal results
  • 1/2 teaspoon Salt Can be omitted if using salted butter
For the Chewy Texture
  • 1 cup Unsalted Butter Should be softened for even mixing
  • 1 cup Light Brown Sugar Dark brown sugar is a great substitute
  • 1/2 cup Granulated White Sugar Coconut sugar can offer a unique taste
  • 2 large Egg Yolks Use flax eggs for a vegan alternative
For the Festive Flair
  • 1 teaspoon Peppermint Extract Reduce for a milder taste if desired
  • 1 teaspoon Vanilla Bean Paste or Extract Use vanilla extract for a similar flavor
  • 1 cup Peppermint Chips (Andes) Can use chocolate chips if preferred
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate chips deepen flavor
Optional Topping
  • 1/2 cup Crushed Candy Canes Can skip or replace with seasonal sprinkles

Equipment

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

Method
 

Preparation Steps
  1. Preheat your oven to 350℉ (175℃) and prepare two baking sheets by lining them with parchment paper.
  2. In a mixing bowl, beat together the softened unsalted butter, light brown sugar, and granulated sugar for about 2 minutes.
  3. Mix in the egg yolks, peppermint extract, and vanilla bean paste to the butter and sugar mixture, beating for an additional 2 minutes.
  4. Gradually add the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to the wet mixture and stir until just combined.
  5. Gently fold in the peppermint chips and semi-sweet chocolate chips until evenly distributed.
  6. Using a cookie scoop or spoon, gather the dough and portion it into 18 balls, placing them about two inches apart on the baking sheets.
  7. Place the baking sheets in the preheated oven and bake for 10-12 minutes.
  8. Allow the cookies to rest on the baking sheets for about 2 minutes, then transfer to a wire rack to cool completely.
  9. If desired, sprinkle with crushed candy canes while still warm.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 10IUCalcium: 2mgIron: 6mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. They also freeze beautifully for future indulgence.

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