Double Chocolate Peppermint Cookies You’ll Crave All Season

Why Make This Recipe

Double Chocolate Peppermint Cookies are not just a treat; they are a festive delight that fills the air with the warm, inviting scent of the holidays. Combining rich chocolate flavors with refreshing peppermint, these cookies are perfect for sharing with family and friends or enjoying on your own. Whether you are hosting a holiday party or just want to indulge in something sweet, these cookies will surely become a seasonal favorite!

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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:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.
4. Add the egg yolks, peppermint extract, and vanilla bean paste to the butter mixture. Mix well.
5. Gradually add the dry ingredient mixture to the wet ingredients, stirring until combined.
6. Fold in the peppermint chips and semi-sweet chocolate chips. If using, add the crushed candy canes for extra festive flavor.
7. Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes, or until the edges are firm. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

How to Serve Double Chocolate Peppermint Cookies

These delicious cookies are best served warm, straight from the oven. Pair them with a glass of milk or a warm cup of hot cocoa for a delightful treat. They also make great gifts when packaged in festive tins or boxes, perfect for holiday gatherings or office parties.

How to Store Double Chocolate Peppermint Cookies

Store your cookies in an airtight container at room temperature for up to a week. If you want them to last longer, they can be frozen. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag. They will keep well for up to two months.

Tips to Make Double Chocolate Peppermint Cookies

• Make sure your butter is softened but not melted for the best texture.
• If you prefer a milder peppermint flavor, reduce the amount of peppermint extract.
• The dough can be made ahead of time and chilled in the fridge for up to 24 hours before baking.
• For a festive touch, decorate your cookies with extra crushed candy canes on top before baking.

Variation

Feel free to experiment with different types of chocolate chips. White chocolate chips can add a creamy contrast, while dark chocolate offers a richer flavor. You can also substitute the peppermint chips with chunks of candy bars for a different twist.

FAQs

Can I use whole eggs instead of just egg yolks?
Yes, you can use one whole egg instead of the two egg yolks if you prefer. This may slightly change the texture of the cookies, making them a bit lighter.

What if I can’t find peppermint chips?
If peppermint chips are hard to find, you can use crushed peppermint candies or simply add more peppermint extract for flavor.

Can I make the dough in advance?
Absolutely! You can prepare the dough in advance and store it in the refrigerator for up to 24 hours. Just make sure to let it sit at room temperature for a few minutes before scooping and baking.

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