Double Chocolate Peppermint Cookies You’ll Crave All Season Recipe
Indulge in rich Double Chocolate Peppermint Cookies this holiday season, combining chewy chocolate with refreshing peppermint.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 29 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookie Dough
- 2 cups All-Purpose Flour
- 3/4 cup Cocoa Powder
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Unsalted Butter
- 3/4 cup Light Brown Sugar
- 1/2 cup Granulated Sugar
- 2 large Egg Yolks
- 1 tsp Peppermint Extract
- 1 tsp Vanilla Bean Paste/Extract
For the Chocolate Bliss
- 1 cup Peppermint Chips
- 1 cup Semi-Sweet Chocolate Chips
- 1/2 cup Crushed Candy Canes
Instructions
- Baking Procedure Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream softened butter, light brown sugar, and granulated sugar for about 2 minutes.
- Mix in the egg yolks, peppermint extract, and vanilla extract; beat until the mixture turns pale and super fluffy.
- Combine the dry ingredients by gradually mixing in flour, cocoa powder, baking powder, baking soda, and salt.
- Fold in the peppermint chips and semi-sweet chocolate chips gently until just incorporated.
- Scoop the dough into 18 balls and place them 2 inches apart on your prepared baking sheets.
- Bake for 10-12 minutes, checking for chewy centers or crispier edges.
- Cool the cookies on the baking sheet for about 2 minutes before transferring them to a cooling rack.
Notes
- Optionally, sprinkle crushed candy canes on top for an extra festive touch.
- Store in an airtight container for up to 3 days.
- Freeze cookies for up to 2 weeks.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
