Double Chocolate Peppermint Cookies (Print Version)
Decadent chocolate cookies with peppermint chips, chewy centers and melty chocolate in every bite - perfect for holiday baking!
# Ingredients:
→ Dry Ingredients
01 -
156 g all-purpose flour, spooned and leveled
02 -
30 g Dutch process cocoa powder
03 -
1/2 tsp baking powder
04 -
1/2 tsp baking soda
05 -
1/2 tsp salt
→ Wet Ingredients
06 -
168 g unsalted butter, softened
07 -
165 g light brown sugar, packed
08 -
50 g granulated white sugar
09 -
2 egg yolks, at room temperature
10 -
1 tsp peppermint extract
11 -
1 tsp vanilla bean paste or extract
→ Mix-ins & Toppings
12 -
100 g Andes peppermint chips
13 -
50 g semi-sweet chocolate chips
14 -
2 tbsp crushed candy canes for topping (optional)
# Steps:
01 -
Preheat oven to 180°C (350°F) and line two baking sheets with parchment paper.
02 -
Add softened unsalted butter, light brown sugar, and granulated sugar to a large bowl. Cream with an electric mixer for two minutes, until light and fluffy.
03 -
Incorporate egg yolks, peppermint extract and vanilla into the creamed mixture. Mix on medium speed for two minutes, until pale in color and fluffy.
04 -
Add flour, cocoa powder, baking powder, baking soda and salt and mix until just combined, being careful not to overmix.
05 -
Fold in peppermint chips and chocolate chips until evenly distributed throughout the dough.
06 -
Scoop the dough into 18 equal-sized balls and arrange them two inches apart on the prepared baking sheets.
07 -
Bake cookies for 10-12 minutes (10 for chewier centers, 12 for crispier edges).
08 -
Allow cookies to cool on baking sheets for two minutes, then transfer to a cooling rack for 10 minutes. Optionally sprinkle with crushed candy canes while still warm.
# Notes:
01 -
Store in an airtight container for up to three days.
02 -
Measure flour properly by spooning into measuring cups and leveling off, or ideally weighing to 125g per cup.
03 -
These cookies feature chewy centers with melty chocolate chips and refreshing peppermint flavor.