Description
These Ultimate Double Chocolate Peppermint Cookies are rich, fudgy, festive, and bursting with cool peppermint flavor. Perfect for holiday gatherings, cookie boxes, and cozy winter nights, they bake in minutes with no chilling required.
Ingredients
- 1 1/4 cups (156 g) all-purpose flour, spooned and leveled, see notes
- ▢6 tbsps (30 g) cocoa powder, Dutch process
- ▢1/2 tsp baking powder
- ▢1/2 tsp baking soda
- ▢1/2 tsp salt
- ▢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
- ▢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
- Cream softened butter with brown sugar and granulated sugar until light and smooth.
- Add egg yolks, peppermint extract, and vanilla, mixing until fully combined.
- In a separate bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
- Slowly add dry ingredients to the butter mixture and mix until just combined.
- Fold in semi-sweet chocolate chips and peppermint chips.
- Scoop dough onto a lined baking sheet and bake at 350°F (175°C) for about 10 minutes.
- Cool on the baking sheet before transferring to a rack, then serve or store.
Notes
Use Dutch-process cocoa for the richest flavor, avoid overbaking to maintain chewy centers, and gently fold mix-ins to keep the dough tender.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American