Double Chocolate Peppermint Cookies You’ll Crave All Season Recipe
Indulge in these Double Chocolate Peppermint Cookies that are rich, chewy, and bursting with peppermint flavor—perfect for the holiday season or any time you crave a festive treat. Featuring a cocoa-infused dough loaded with peppermint and semi-sweet chocolate chips, these cookies combine the lusciousness of chocolate with a refreshing peppermint twist, topped optionally with crushed candy canes for extra holiday cheer.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cookie Dough
- 2 cups All-Purpose Flour
- 3/4 cup Cocoa Powder (Dutch process preferred)
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Unsalted Butter, softened
- 3/4 cup Light Brown Sugar, packed
- 1/2 cup Granulated Sugar
- 2 large Egg Yolks, room temperature
- 1 tsp Peppermint Extract
- 1 tsp Vanilla Bean Paste or Extract
For the Chocolate Bliss
- 1 cup Peppermint Chips (Andes chips recommended)
- 1 cup Semi-Sweet Chocolate Chips
- 1/2 cup Crushed Candy Canes (optional)
Instructions
- Preheat oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Cream butter and sugars: In a mixing bowl, use an electric mixer to cream the softened unsalted butter with light brown sugar and granulated sugar for about 2 minutes until light and fluffy.
- Add egg yolks and extracts: Beat in the two large egg yolks, peppermint extract, and vanilla extract until the mixture becomes pale and super fluffy, ensuring even flavor distribution.
- Combine dry ingredients: Gradually mix in the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until just combined, taking care not to overmix to keep the cookies tender.
- Fold in chips: Gently fold in the peppermint chips and semi-sweet chocolate chips until evenly incorporated throughout the dough.
- Portion dough: Scoop the dough into 18 evenly sized balls using a cookie scoop or spoon, spacing them about 2 inches apart on the prepared baking sheets for proper spreading.
- Bake cookies: Bake for 10-12 minutes, keeping an eye for chewy centers or crispier edges depending on your preference.
- Cool cookies: Remove cookies from the oven and let them cool on the baking sheet for 2 minutes before transferring to a cooling rack to cool completely.
- Add festive flair (optional): Once cooled, sprinkle crushed candy canes over the cookies or press some lightly into the tops for an extra peppermint crunch and visual appeal.
Notes
- Using Dutch-process cocoa powder provides a smoother chocolate flavor but can be substituted with natural cocoa powder.
- Room temperature egg yolks help with better mixing and fluffier texture.
- Do not overmix the dough when adding dry ingredients to avoid tough cookies.
- Store cookies in an airtight container to keep fresh for up to one week.
- For a vegan variation, replace butter with coconut oil or vegan butter and use egg alternatives.
- Crushed candy canes are optional but add a lovely festive crunch and decoration.
Keywords: double chocolate, peppermint cookies, holiday cookies, chocolate peppermint dessert, festive cookies
