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Double Chocolate Peppermint Cookies

Indulge in the festive flavor of Double Chocolate Peppermint Cookies, a delightful treat that combines rich chocolate and refreshing peppermint, perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-Purpose Flour Measure correctly for best results.
  • 3/4 cup Cocoa Powder Dutch process offers a smoother taste.
  • 1 tsp Baking Powder Essential for cookie rise.
  • 1/2 tsp Baking Soda Enhances chewiness.
  • 1/2 tsp Salt Enhances chocolate flavor.
Wet Ingredients
  • 1 cup Unsalted Butter Soften for easier mixing.
  • 3/4 cup Light Brown Sugar Pack it down while measuring.
  • 1/2 cup Granulated Sugar Adjust based on preference.
  • 2 large Egg Yolks Use room temperature for better incorporation.
  • 1 tsp Peppermint Extract Adjust quantity based on taste.
  • 1 tsp Vanilla Bean Paste/Extract Pure vanilla extract can be used.
Chocolate and Flavor Additions
  • 1 cup Peppermint Chips Andes chips are a delightful choice.
  • 1 cup Semi-Sweet Chocolate Chips Dark chocolate is a perfect substitute.
  • 1/2 cup Crushed Candy Canes Optional for festive flair.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure even baking.
  2. Line baking sheets with parchment paper or silicone mats.
  3. In a large bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  4. In another bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy.
  5. Add egg yolks, peppermint extract, and vanilla to the butter-sugar mixture and mix until combined.
Mixing
  1. Gradually mix the dry ingredients into the wet mixture until just combined.
  2. Fold in the peppermint chips, semi-sweet chocolate chips, and crushed candy canes.
Baking
  1. Scoop the dough onto prepared baking sheets, leaving space between each scoop.
  2. Bake for 10 to 12 minutes until edges are set but centers remain soft.
  3. Allow to cool on baking sheets for 5 minutes before transferring to wire racks.

Notes

Store cooled cookies in an airtight container for up to a week or freeze for up to three months. Customize flavor intensity by adjusting peppermint extract quantity.