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Double Chocolate Peppermint Cookies

Double Chocolate Peppermint Cookies Perfect for Holiday Cheer

Delight in the festive flavors of double chocolate peppermint cookies, perfect for holiday cheer.
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Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 12 minutes
Total Time 34 minutes
Servings: 18 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour spooned and leveled
  • 3/4 cup cocoa powder (Dutch process) unsweetened cocoa can be used
  • 1 teaspoon baking powder ensure it's fresh
  • 1 teaspoon baking soda do not substitute
  • 1/2 teaspoon salt sea salt recommended
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar can use dark brown for a deeper flavor
  • 1/2 cup granulated white sugar adjust according to sweetness preference
  • 2 large egg yolks do not substitute with whole eggs
  • 1 teaspoon peppermint extract pure extract recommended
  • 1 teaspoon vanilla bean paste/extract either works
For the Mix-ins and Topping
  • 1 cup peppermint chips optional
  • 1 cup semi-sweet chocolate chips milk chocolate chips can be used
  • 1/2 cup crushed candy canes optional topping

Equipment

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

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and granulated white sugar until light and fluffy, about 2 minutes.
  3. Add the egg yolks, peppermint extract, and vanilla bean paste, beating on medium speed until pale and fluffy, around 2 minutes.
  4. Gradually sift in the all-purpose flour, cocoa powder, baking powder, baking soda, and salt, mixing just until combined.
  5. Fold in the peppermint chips and semi-sweet chocolate chips until evenly distributed.
  6. Scoop dough into approximately 18 balls and place 2 inches apart on the prepared baking sheets.
  7. Bake for 10-12 minutes, watching for soft centers. Opt for 10 minutes for chewy centers or 12 for slightly crispy edges.
  8. Cool on the baking sheets for 2 minutes, then transfer to a cooling rack for 10 minutes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

These cookies can be stored at room temperature for up to 3 days, in the fridge for up to 1 week, or frozen for up to 2 weeks.

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