Go Back
–+ servings
Double Chocolate Peppermint Cookies

Double Chocolate Peppermint Cookies for a Festive Delight

Delight in Double Chocolate Peppermint Cookies this holiday season, a simple, festive treat perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 18 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup All-Purpose Flour Measure properly using the spoon-and-level method for best results.
  • 1/3 cup Cocoa Powder (Dutch Process) Imparts deep chocolate flavor.
  • 1 teaspoon Baking Powder Ensure it's fresh for optimal texture.
  • 1/2 teaspoon Baking Soda Helps cookies rise.
  • 1/4 teaspoon Salt Enhances flavors.
  • 1/2 cup Unsalted Butter Soften at room temperature.
  • 1/2 cup Light Brown Sugar Contributes moisture.
  • 1/2 cup Granulated White Sugar Sweetens the batter.
  • 2 Egg Yolks Room temperature works best.
  • 1 teaspoon Peppermint Extract Can substitute with vanilla.
  • 1 teaspoon Vanilla Bean Paste/Extract Adds depth to the flavor profile.
  • 1 cup Peppermint Chips Andes peppermint chips recommended.
  • 1 cup Semi-Sweet Chocolate Chips Feel free to add more.
Optional Topping
  • 1/2 cup Crushed Candy Canes Adds a decorative touch.

Equipment

  • Mixing bowl
  • electric mixer
  • Baking Sheets
  • Parchment paper
  • Cookie scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, combine softened unsalted butter, light brown sugar, and granulated sugar. Beat on medium speed for about 2 minutes until fluffy.
  3. Add room temperature egg yolks, peppermint extract, and vanilla bean paste to the creamed mixture. Mix until pale and fluffy.
  4. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to the wet ingredients until incorporated.
  5. Fold in the peppermint chips and semi-sweet chocolate chips.
  6. Portion the dough into 18 equal balls and place on baking sheets, spaced 2 inches apart.
  7. Bake for 10-12 minutes, aiming for 10 minutes for chewier cookies.
  8. Allow to cool for 2 minutes before adding crushed candy canes on top if desired.
  9. Transfer cookies to a wire rack to cool completely.
  10. Store leftovers in an airtight container for up to 3 days.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Measure flour correctly to avoid dry cookies. Ensure all ingredients, especially butter and egg yolks, are at room temperature for even baking.

Tried this recipe?

Let us know how it was!