Double Chocolate Peppermint Cookies
Indulge in the festive delight of Double Chocolate Peppermint Cookies, where rich dark chocolate meets refreshing peppermint for a truly irresistible treat. These cookies are soft and chewy in the center, filled with melty chocolate chips and topped with a sprinkle of crushed candy canes for an extra pop of flavor and color. Perfect for holiday gatherings or a cozy night in, this easy-to-follow recipe will have you whipping up a batch of these decadent cookies in no time. Whether enjoyed with a glass of milk, as ice cream sandwiches, or drizzled with chocolate sauce, these double chocolate peppermint delights will satisfy your sweet cravings while adding a touch of holiday cheer to any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 1/4 cups (156 g) all-purpose flour (spooned and leveled)
- 6 tbsps (30 g) cocoa powder, Dutch process
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tsp peppermint extract
- 1 tsp vanilla bean paste or extract
- 1/2 cup (100 g) peppermint chips (Andes)
- 1/4 cup (50 g) semi-sweet chocolate chips
- 2 tbsp crushed candy canes for topping, optional
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together softened butter, light brown sugar, and granulated sugar with an electric mixer until light and fluffy.
- Add egg yolks along with peppermint extract and vanilla bean paste; mix until pale and fluffy.
- Gradually incorporate flour, cocoa powder, baking powder, baking soda, and salt until combined.
- Gently fold in peppermint chips and semi-sweet chocolate chips.
- Using a cookie scoop, form dough balls and place them two inches apart on prepared baking sheets.
- Bake for 10–12 minutes depending on desired texture; allow to cool on sheets for 2 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Find it online: https://epichistorian.com/double-chocolate-peppermint-cookies/