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Double Chocolate Peppermint Cookies

Double Chocolate Peppermint Cookies That Will Melt Your Heart

Delight in these Double Chocolate Peppermint Cookies, featuring rich chocolate and refreshing peppermint flavors.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 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 Measure carefully to avoid excess.
  • ¾ cup Cocoa Powder (Dutch Process) Regular cocoa can be substituted if necessary.
  • 1 teaspoon Baking Powder Helps cookies rise for a chewy texture.
  • 1 teaspoon Baking Soda Assists in spreading and contributes to browning.
  • ½ teaspoon Salt Enhances flavor and balances sweetness.
  • 1 cup Unsalted Butter Ensure it is softened for easier creaming.
  • 1 cup Light Brown Sugar Adds sweetness and moisture, contributing to chewiness.
  • ½ cup Granulated Sugar Adds sweetness and helps with texture.
  • 2 large Egg Yolks Use at room temperature for better incorporation.
  • 1 teaspoon Peppermint Extract Infuses the cookies with a refreshing mint flavor.
  • 1 teaspoon Vanilla Bean Paste or Extract Adds warmth and complexity to the flavor.
For the Mix-Ins
  • 1 cup Peppermint Chips Chop Andes mints as an alternative if unavailable.
  • 1 cup Semi-Sweet Chocolate Chips Adds extra chocolate richness.
  • ½ cup Crushed Candy Canes For topping, provides a festive crunch.

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 mixing bowl, combine softened unsalted butter, light brown sugar, and granulated sugar. Beat for 2 minutes until light and fluffy.
  3. Add egg yolks, peppermint extract, and vanilla bean paste or extract. Blend for an additional 2 minutes until the batter is pale and fluffy.
  4. In a separate bowl, whisk together all-purpose flour, cocoa powder, salt, baking powder, and baking soda. Gradually mix this into the wet batter.
  5. Gently fold in the peppermint chips and semi-sweet chocolate chips until evenly distributed.
  6. Using a cookie scoop or two tablespoons, form the dough into 18 balls, placing them 2 inches apart on prepared baking sheets.
  7. Bake for 10-12 minutes until edges are set while centers remain slightly underbaked.
  8. Remove from the oven, cool on baking sheets for 2 minutes, then transfer to a cooling rack. Sprinkle with crushed candy canes if desired.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

For best results, follow measuring instructions carefully and avoid overmixing dough for chewy cookies. Experiment with mix-ins for unique variations.

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