There’s something magical about the blend of chocolate and peppermint, and each time I whip up these Double Chocolate Peppermint Cookies, I’m reminded of my childhood holidays spent baking in a flurry of flour and laughter. Living in Morocco, I’ve learned to appreciate seasonal treats, but there’s just something about these cookies that transports me back to cozy family gatherings. Plus, who doesn’t love the scent of freshly baked goodies wafting through the house? Let me share this recipe that you’ll find yourself returning to all season long!
What Makes This So Good
- Rich Chocolate Flavors: The combination of cocoa powder and chocolate chips makes each bite a chocolate lover’s dream.
- Festive Peppermint Twist: The peppermint extract and crushed candy canes add a refreshing note that screams holiday cheer.
- Perfect Texture: A delightful chewiness comes from the blend of baking soda and powder, helping these cookies rise beautifully.
Ingredients
- 2 cups (240 g) all-purpose flour (Measure correctly for best results.)
- 3/4 cup (75 g) 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 (226 g) unsalted butter (Soften for easier mixing.)
- 3/4 cup (165 g) light brown sugar (Pack it down while measuring.)
- 1/2 cup (100 g) 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 (170 g) peppermint chips (Andes chips are a delightful choice.)
- 1 cup (170 g) semi-sweet chocolate chips (Dark chocolate is a perfect substitute.)
- 1/2 cup (50 g) crushed candy canes (Optional for festive flair.)
Directions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until smooth and creamy.
- Add the egg yolks, peppermint extract, and vanilla paste to the butter mixture. Beat until well combined.
- Gradually mix the dry ingredients into the wet ingredients, stirring until fully combined.
- Fold in the peppermint chips, semi-sweet chocolate chips, and crushed candy canes if using.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are set but centers are slightly soft. They will firm up as they cool.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks.
Pro Tips
- Make-Ahead: You can prepare the dough in advance and refrigerate it for up to 3 days. Just let it soften a bit before baking.
- Transporting: If bringing these to an event, layer them with parchment paper in an airtight container.
- Re-Crisping: If the cookies lose their crisp, pop them back in a preheated oven at 300°F (150°C) for 5-7 minutes.
Variations
- Crisper Cookies: Replace half of the all-purpose flour with almond flour for a nuttier flavor.
- Spicy Peppermint: Add a dash of cayenne pepper to the batter for a surprising kick.
- Nutty Addition: Introduce 1/2 cup of chopped walnuts or pecans for a nice crunch.
Serving Ideas
- Serve these cookies fresh out of the oven with a hot cup of cocoa or tea for a warming snack.
- Stack them on a festive platter for holiday parties alongside a variety of other treats.
Storage & Reheating
- Storage: Keep cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a freezer-friendly bag for up to 2 months.
- Reheating: Warm in the microwave for 5-10 seconds if you prefer that fresh-from-the-oven taste.
FAQs
Can I use chocolate extract instead of peppermint?
Absolutely! It will give you a rich chocolate cookie instead of a peppermint twist.
Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend.
What if I don’t have peppermint chips?
You can either omit them or use additional chocolate chips and sprinkle crushed candy canes on top before baking.
Enjoy the process of baking these delicious cookies and have a wonderful holiday season filled with love and laughter!
Print
Double Chocolate Peppermint Cookies You’ll Crave All Season
Rich and festive cookies combining chocolate and peppermint flavors, perfect for holiday gatherings.
- Total Time: 32 minutes
- Yield: 24 cookies
Ingredients
- 2 cups (240 g) all-purpose flour
- 3/4 cup (75 g) cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (226 g) unsalted butter
- 3/4 cup (165 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large egg yolks
- 1 tsp peppermint extract
- 1 tsp vanilla bean paste/extract
- 1 cup (170 g) peppermint chips
- 1 cup (170 g) semi-sweet chocolate chips
- 1/2 cup (50 g) crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until smooth and creamy.
- Add the egg yolks, peppermint extract, and vanilla paste to the butter mixture. Beat until well combined.
- Gradually mix the dry ingredients into the wet ingredients, stirring until fully combined.
- Fold in the peppermint chips, semi-sweet chocolate chips, and crushed candy canes if using.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are set but centers are slightly soft. They will firm up as they cool.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks.
Notes
You can prepare the dough in advance and refrigerate it for up to 3 days. Store in an airtight container at room temperature for up to one week.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian