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Chewy double chocolate cookies with peppermint chips and optional crushed candy cane topping, perfect for Christmas. They have soft centers, crisp edges, and a rich combination of dark chocolate and peppermint flavors.

  • Total Time: 25 minutes
  • Yield: 18 cookies 1x

Ingredients

Scale
  • 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
  • 1/2 cup (40 g) Dutch process cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168 g) unsalted butter, softened to room temperature
  • 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 pure vanilla extract
  • 1/2 cup peppermint chips (Andes brand recommended)
  • 1/4 cup semi-sweet chocolate chips
  • 2 tbsp crushed candy canes for topping (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, beat softened unsalted butter, light brown sugar, and granulated sugar with an electric mixer for about two minutes until light and fluffy.
  3. Add egg yolks, peppermint extract, and vanilla. Mix on medium speed for two minutes until mixture is pale and fluffy.
  4. Add flour, cocoa powder, baking powder, baking soda, and salt. Stir just until combined and no flour streaks remain.
  5. Fold in peppermint chips and chocolate chips gently until evenly distributed.
  6. Scoop dough into 18 even balls, spacing about two inches apart on prepared baking sheets.
  7. Bake for 10-12 minutes, 10 minutes for softer chew, 12 minutes for crispier edges.
  8. Cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely, about 10 minutes.
  9. Optionally sprinkle crushed candy canes on top while cookies are warm.

Notes

Use Dutch process cocoa powder for richer chocolate flavor; recipe updated to 1/2 cup (40 g) from previous 6 tbsp (30 g)., Flour measurement is critical: fluff flour, spoon lightly into measuring cup, and level off. Better yet, weigh the flour: 1 cup ≈ 125 g., Beat butter and sugars thoroughly until pale and fluffy to ensure soft chewy centers with crisp edges., Using only egg yolks adds richness and chewiness without cakey texture., Chill dough 10-15 minutes if butter too soft; helps prevent excessive spreading.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie