Why Make This Recipe
Double Chocolate Peppermint Cookies are a perfect treat for the holiday season. The rich chocolate flavor combined with refreshing peppermint creates a delightful taste that will make everyone crave more. These cookies are not just a delicious dessert, but they also add a festive touch to any holiday gathering. Baking and sharing these cookies with family and friends can become a cherished tradition that brings everyone closer together.
How to Make Double Chocolate Peppermint Cookies
Ingredients:
- 2 cups All-Purpose Flour (Measure correctly for best results.)
- 3/4 cup Cocoa Powder (Dutch process offers a smoother taste.)
- 1 tsp Baking Powder (Essential for cookie rise.)
- 1/2 tsp Baking Soda (Enhances chewiness.)
- 1/2 tsp Salt (Enhances chocolate flavor.)
- 1 cup Unsalted Butter (Soften for easier mixing.)
- 3/4 cup Light Brown Sugar (Pack it down while measuring.)
- 1/2 cup Granulated Sugar (Adjust based on preference.)
- 2 large Egg Yolks (Use room temperature for better incorporation.)
- 1 tsp Peppermint Extract (Adjust quantity based on taste.)
- 1 tsp Vanilla Bean Paste/Extract (Pure vanilla extract can be used.)
- 1 cup Peppermint Chips (Andes chips are a delightful choice.)
- 1 cup Semi-Sweet Chocolate Chips (Dark chocolate is a perfect substitute.)
- 1/2 cup Crushed Candy Canes (Optional for festive flair.)
Directions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C).
- Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set it aside.
- Cream Butter and Sugars: In another bowl, beat the softened butter, light brown sugar, and granulated sugar until the mixture is fluffy.
- Add Eggs and Extracts: Mix in the egg yolks, peppermint extract, and vanilla bean paste until everything is well combined.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until fully integrated.
- Add Chocolate and Peppermint Chips: Gently fold in the peppermint chips, semi-sweet chocolate chips, and crushed candy canes if using.
- Scoop Cookies: Use a cookie scoop or spoon to place dollops of dough on a prepared baking sheet lined with parchment paper.
- Bake: Bake in the preheated oven for 10-12 minutes. The edges should be set while the centers remain soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Double Chocolate Peppermint Cookies
Serve your Double Chocolate Peppermint Cookies warm with a glass of milk, coffee, or hot cocoa for a cozy treat. They also make wonderful gifts when put into festive boxes or tied up with ribbons. For a fun twist, you can add a scoop of peppermint ice cream on the side for a dessert that is sure to impress!
How to Store Double Chocolate Peppermint Cookies
To store your cookies, let them cool completely before placing them in an airtight container. They will stay fresh at room temperature for about a week. For longer storage, you can freeze the cookies. Just make sure to layer wax paper between layers and keep them in a sealed container or freezer bag for up to three months.
Tips to Make Double Chocolate Peppermint Cookies
- Measure your ingredients properly for the best results.
- For soft, chewy cookies, avoid overbaking. Slightly underbaking will keep them soft.
- If you love a strong peppermint flavor, consider adding more peppermint extract.
- Mix and match the types of chocolate chips to create your perfect blend.
Variation
You can try adding nuts, like walnuts or pecans, for extra texture. Another option is to use white chocolate chips instead of semi-sweet for a different taste.
FAQs
1. Can I use other types of flour?
Yes, you can use gluten-free flour blends, but results may vary.
2. How do I know when the cookies are done?
The edges should be firm, but the center should look slightly undercooked. They will continue to firm up as they cool.
3. Can these cookies be made ahead of time?
Absolutely! You can make the dough ahead of time and refrigerate it for up to three days before baking. Just make sure to let it sit at room temperature for a few minutes before scooping.
Double Chocolate Peppermint Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A delightful holiday treat combining rich chocolate with refreshing peppermint for a festive dessert.
Ingredients
- 2 cups All-Purpose Flour
- 3/4 cup Cocoa Powder
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Unsalted Butter
- 3/4 cup Light Brown Sugar
- 1/2 cup Granulated Sugar
- 2 large Egg Yolks
- 1 tsp Peppermint Extract
- 1 tsp Vanilla Bean Paste/Extract
- 1 cup Peppermint Chips
- 1 cup Semi-Sweet Chocolate Chips
- 1/2 cup Crushed Candy Canes (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In another bowl, beat the softened butter, light brown sugar, and granulated sugar until fluffy.
- Mix in the egg yolks, peppermint extract, and vanilla bean paste until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until integrated.
- Gently fold in the peppermint chips, semi-sweet chocolate chips, and crushed candy canes if using.
- Use a cookie scoop or spoon to place dollops of dough on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes. The edges should be set while the centers remain soft.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a stronger peppermint flavor, consider adding more peppermint extract. Measure ingredients properly for best results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, double chocolate, peppermint, holiday baking, dessert