Irresistible Double Chocolate Peppermint Cookies
These Double Chocolate Peppermint Cookies are rich, festive, and irresistibly chewy — bursting with dark cocoa, melted chocolate, and cool peppermint chips. Perfect for the holidays or any time a chocolate craving hits, these bakery-style cookies feature soft centers, crisp edges, and a refreshing peppermint crunch in every bite.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1¼ cups (156 g) all-purpose flour, spooned and leveled
6 tablespoons (30 g) Dutch-process cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (168 g) unsalted butter, softened
¾ cup (165 g) packed light brown sugar
¼ cup (50 g) granulated sugar
2 egg yolks, room temperature
1 teaspoon peppermint extract
1 teaspoon vanilla bean paste or vanilla extract
½ cup (100 g) peppermint chips (such as Andes)
¼ cup (50 g) semi-sweet chocolate chips
2 tablespoons crushed candy canes, optional for topping
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer for about 2 minutes, until light and fluffy.
Add egg yolks, peppermint extract, and vanilla, and beat until pale and fluffy.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
Fold in the peppermint chips and chocolate chips until evenly distributed.
Scoop the dough into 18 balls and arrange 2 inches apart on the prepared baking sheets.
Bake for 10–12 minutes, until the edges are set and centers appear soft. For chewier cookies, bake closer to 10 minutes; for crispier edges, bake about 12 minutes.
Cool the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool for 10 minutes.
Sprinkle crushed candy canes over the warm cookies if desired, then serve and enjoy.
Notes
**Baking Tips:**
• Measure your flour accurately — spoon and level, or weigh (1 cup = 125 g). Too much flour leads to dense cookies.
• For extra peppermint flavor, add a few drops more extract or top with additional peppermint chips.
• Use Dutch-process cocoa for deep color and smooth chocolate flavor.
**Storage:**
• Store cooled cookies in an airtight container at room temperature for up to 3 days.
• Freeze baked cookies for up to 2 months or unbaked dough balls for up to 3 months. Bake from frozen, adding 1–2 minutes to bake time.
**Yield:** 18 cookies
**Texture:** Chewy centers with crisp edges — perfectly rich and festive.
Find it online: https://thecozycuppa.com/double-chocolate-peppermint-cookies/