Description
Indulge in these soft and chewy Double Chocolate Peppermint Cookies, a festive treat featuring rich chocolate and refreshing peppermint.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 3/4 cup Cocoa Powder, Dutch process
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Unsalted Butter, softened
- 3/4 cup Light Brown Sugar, packed
- 1/2 cup Granulated Sugar
- 2 large Egg Yolks, room temperature
- 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
Instructions
- Prepare ingredients and gather mixing bowls.
- Cream butter and sugars using an electric mixer.
- Incorporate egg yolks and extracts.
- Combine all dry ingredients in a separate bowl.
- Add dry mixture to wet mixture gradually.
- Fold in peppermint chips and chocolate chips.
- Chill dough for at least 30 minutes.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop uniform dough balls and roll them smooth.
- Bake for 9-12 minutes until edges are set.
- Cool on wire rack.
- Store in an airtight container for up to 5 days.
Notes
For an extra festive touch, sprinkle additional crushed candy canes on top after baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg