Ingredients
Scale
- 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