Double Chocolate Peppermint Cookies
Delicious double chocolate peppermint cookies with chewy centers and melty chocolate chips, perfect for the holidays.
Equipment
- Electric Mixer
- baking sheets
- parchment paper
- Cooling Rack
- measuring cups
- measuring spoons
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour spooned and leveled
- ½ cup cocoa powder Dutch process
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter softened
- ¾ cup light brown sugar packed
- ¼ cup granulated white sugar
- 2 large egg yolks at room temperature
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla bean paste or extract
Mix-ins
- ½ cup peppermint chips Andes
- ¼ cup semi-sweet chocolate chips
- 2 tablespoon crushed candy canes for topping, optional
Instructions
Baking Instructions
- Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper.
- Cream the butter and sugars with an electric mixer for two minutes, until light and fluffy.
- Add the egg yolks, peppermint extract, and vanilla to the butter mixture. Mix on medium speed for two minutes.
- Add in the flour, cocoa powder, baking powder, baking soda, and salt. Mix until combined.
- Add in the peppermint chips and chocolate chips and mix just until incorporated.
- Scoop the dough into 18 balls and arrange them on the baking sheets, two inches apart.
- Bake for 10-12 minutes; 10 for chewier centers, 12 for crispier edges.
- Let the cookies cool on the baking sheets for two minutes, then transfer to a cooling rack to cool for 10 minutes.
- Sprinkle crushed candy canes over the cookies if desired.
Notes
Measure your flour properly to avoid using too much, which will affect cookie consistency.
Nutrition
Serving: 1cookieCalories: 160kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 90mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 1mg
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