Go Back
–+ servings
Double Chocolate Peppermint Cookies

Irresistibly Chewy Double Chocolate Peppermint Cookies

Deliciously chewy Double Chocolate Peppermint Cookies, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 2 minutes
Total Time 24 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Batter
  • 2 cups All-purpose flour Spoon and level for accuracy
  • 3/4 cup Cocoa powder (Dutch process) For rich flavor and color
  • 1 teaspoon Baking powder Aids in leavening
  • 1 teaspoon Baking soda Helps in spreading and rising
  • 1/2 teaspoon Salt Enhances flavor
  • 1/2 cup Unsalted butter Softened for blending
  • 3/4 cup Light brown sugar Contributes moisture
  • 1/2 cup Granulated white sugar For sweetness and crisp edges
  • 2 large Egg yolks Room temperature
  • 1 teaspoon Peppermint extract Adjust to taste
  • 1 teaspoon Vanilla bean paste or extract Enhances flavor
For the Chocolate Mix-ins
  • 1 cup Peppermint chips Can substitute with chocolate chips
  • 1 cup Semi-sweet chocolate chips Can use dark chocolate chips
For the Festive Topping
  • 1/2 cup Crushed candy canes Optional, for garnish

Equipment

  • Mixing Bowl
  • Electric mixer
  • Baking Sheets
  • Parchment Paper
  • Spatula

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, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
  3. Add the egg yolks, peppermint extract, and vanilla bean paste. Mix on low speed until combined.
  4. Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Mix until just combined, being careful not to overmix.
  5. Fold in the peppermint chips and semi-sweet chocolate chips until evenly distributed.
  6. Scoop the dough into 18 balls, about 1.5 inches in diameter, and place on prepared baking sheets, spacing them 2 inches apart.
  7. Bake for 10-12 minutes, aiming for 10 minutes for a chewier texture and 12 minutes for a crisp finish.
  8. Allow cookies to cool on baking sheets for 2 minutes before transferring to a wire rack. Sprinkle with crushed candy canes while warm.

Nutrition

Serving: 1cookieCalories: 160kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

For best results, follow the baking tips provided. Store in an airtight container to maintain freshness.

Tried this recipe?

Let us know how it was!