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Soft and chewy double chocolate peppermint cookies featuring Dutch process cocoa, peppermint and chocolate chips, perfect for Christmas baking.

  • Total Time: 25-27 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
  • 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 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 using an electric mixer for about 2 minutes until light, fluffy, and airy.
  3. Add egg yolks, peppermint extract, and vanilla. Beat on medium speed for 2 minutes until mixture is pale and fluffy.
  4. Stir in flour, cocoa powder, baking powder, baking soda, and salt gently, mixing just until combined. Do not over-mix.
  5. Fold in peppermint chips and chocolate chips evenly into the dough.
  6. Scoop the dough into 18 equal balls and place about 2 inches apart on prepared baking sheets.
  7. Bake for 10 to 12 minutes. For soft and chewy cookies, bake 10 minutes; for slightly crisp edges, bake up to 12 minutes.
  8. Allow cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely for about 10 minutes.
  9. Optionally, sprinkle crushed candy canes on top of the cookies after baking for festive presentation.
  10. Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 weeks.

Notes

Use Dutch process cocoa powder for deeper chocolate flavor (1/2 cup or 40 g)., Measure flour properly: fluff flour, spoon lightly into measuring cup, and level off for best texture; weighing flour is best (1 cup = 125 g)., Egg yolks only (no whites) create richer and chewier cookies., Optional crushed candy canes add festive crunch and decoration., If dough is too warm or soft, chill for 10-15 minutes to prevent spreading., For gluten-free, substitute with gluten-free all-purpose flour blend containing xanthan gum.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie