Description
These Double Chocolate Peppermint Cookies combine rich cocoa and chocolate chips with refreshing peppermint for a festive treat perfect for the holiday season. Soft and chewy with a hint of minty sparkle from crushed candy canes, they make an impressive and delicious cookie to share.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (Spoon and level for accuracy)
- 3/4 cup Cocoa Powder (Dutch Process recommended; regular cocoa works in a pinch)
- 1 teaspoon Baking Powder (Check for freshness)
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt (Enhances flavors)
Wet Ingredients
- 1 cup Unsalted Butter (Softened for easy mixing)
- 1 cup Light Brown Sugar (Compacted for accuracy)
- 1/2 cup Granulated Sugar
- 2 large Egg Yolks (For binding and moisture)
- 1 teaspoon Peppermint Extract (Adjust for taste)
- 1 teaspoon Vanilla Bean Paste or Extract
Add-ins
- 1 cup Peppermint Chips (Andes brand recommended)
- 1 cup Semi-Sweet Chocolate Chips
- 1/2 cup Crushed Candy Canes (For festive flair)
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and allow even baking.
- Cream Butter and Sugars: In a mixing bowl, cream together softened butter, light brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined. This helps create a tender texture in the cookies.
- Add Egg Yolks and Extracts: Beat in the egg yolks, peppermint extract, and vanilla bean paste or extract until the mixture turns pale and fluffy, ensuring an even distribution of flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly mixed to ensure the leavening agents are uniformly distributed.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overmixing which can make cookies tough.
- Fold in Chips: Gently fold the peppermint chips and semi-sweet chocolate chips into the dough until they are well distributed, adding bursts of chocolate and peppermint throughout.
- Shape Cookies: Scoop the dough into 18 evenly sized balls and place them about 2 inches apart on the prepared baking sheets to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes. Check for your preferred level of chewiness – cookies should be set around the edges but still soft in the center.
- Cool: Remove cookies from oven and let them cool on the baking sheet for 2 minutes to firm up before transferring them to a wire rack to cool completely.
- Optional Topping: For an extra festive touch, sprinkle crushed candy canes over the cookies while slightly warm or just before serving.
Notes
- Ensure butter is softened, not melted, for best creaming results.
- Use fresh baking powder and baking soda for proper rise and texture.
- Adjust peppermint extract to taste if you prefer a more subtle or stronger mint flavor.
- Allow enough space between cookie dough balls to prevent sticking while baking.
- Cookies can be stored in an airtight container for up to a week or frozen for longer storage.
