Double Chocolate Peppermint Cookies

These chewy, chocolatey delights combine rich cocoa, refreshing peppermint, and decadent chocolate chips for a festive treat that will be the centerpiece of your holiday gatherings.

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Prep Time 15

Cook Time 12

Total Time 27

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; I recommend using brands like Kerrygold for superb flavor.
3/4 cup Light Brown Sugar Pack it down while measuring to get the perfect sweetness.
1/2 cup Granulated Sugar Adjust based on preference; you can reduce if you prefer less sweetness.
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, but I find the little flecks of vanilla bean add elegance.

Add-ins

1 cup Peppermint Chips Andes chips are a delightful choice.
1 cup Semi-Sweet Chocolate Chips Dark chocolate is a perfect substitute for a punchier flavor.
1/2 cup Crushed Candy Canes Optional for festive flair—adds a delightful crunch!

Method

Preparation

Preheat the oven to 350°F (175°C).
In a large bowl, whisk together all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Mixing

In another bowl, cream together unsalted butter, light brown sugar, and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
Add egg yolks, peppermint extract, and vanilla bean paste. Mix until fully incorporated.

Combining

Gradually add dry ingredients into the wet mixture, mixing until just combined.
Fold in peppermint chips, semi-sweet chocolate chips, and crushed candy canes until evenly distributed.

Baking

Using a cookie scoop, drop balls of dough (about 2 tablespoons each) onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes. The cookies should look slightly underbaked. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

These cookies are best stored in an airtight container at room temperature for about 1 week. They can last up to 2 weeks in the fridge. Several variations and substitutions can be made for customized flavors.