Get ready to delight in the ultimate holiday treat with these double chocolate peppermint cookies! Packed with rich dark chocolate and refreshing peppermint flavors, each bite is a taste of Christmas magic.
Why are these double chocolate peppermint cookies a must-have?
- Double the chocolate, double the joy! Picture this: chewy dark chocolate cookies filled with both chocolate chips and peppermint chips. It’s a match made in Christmas cookie heaven!
- Simple and speedy! These cookies are a dream to make because they’re super easy and require zero chill time. In just under 30 minutes, you’ll have a batch of freshly baked cookies ready to enjoy!
- Textural perfection! Prepare for a flavor explosion with each bite. These cookies boast chewy centers and crisp edges, giving you the best of both worlds in texture.
Double Chocolate Peppermint Cookies
Ingredients
- 1 ¼ cups of all-purpose flour about 156 grams, spooned and leveled
- 6 tablespoons of Dutch process cocoa powder around 30 grams
- ½ teaspoon of baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- ¾ cup of softened unsalted butter about 168 grams
- ¾ cup of packed light brown sugar about 165 grams
- ¼ cup of granulated white sugar about 50 grams
- 2 egg yolks at room temperature
- 1 teaspoon of peppermint extract
- 1 teaspoon of vanilla bean paste or extract
- ½ cup of peppermint chips like Andes, about 100 grams
- ¼ cup of semi-sweet chocolate chips about 50 grams
- 2 tablespoons of crushed candy canes for topping optional
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated white sugar until light and fluffy, about two minutes with an electric mixer.
- Add the egg yolks, peppermint extract, and vanilla to the creamed mixture. Mix on medium speed for two more minutes until pale and fluffy.
- Add in the flour, cocoa powder, baking powder, baking soda, and salt. Mix until everything is well combined.
- Gently fold in the peppermint chips and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Scoop the dough into 18 balls and place them two inches apart on the prepared baking sheets.
- Bake the cookies for 10-12 minutes, depending on your desired texture (10 minutes for chewier centers, 12 minutes for crispier edges).
- Allow the cookies to cool on the baking sheets for two minutes before transferring them to a cooling rack for an additional 10 minutes.
- Optionally, sprinkle crushed candy canes over the cookies for an extra festive touch before serving.
- Store any leftovers in an airtight container for up to three days.
Notes
Properly measure your flour to ensure the perfect consistency of your cookies. Avoid scooping flour directly from the container; instead, spoon it into the measuring cup and level it off with the back of a knife. Alternatively, weigh your flour for precise measurements (1 cup equals 125 grams).