Double Chocolate Peppermint Cookies Recipe :-The chewy centers and melty chocolate chips in each bite of these double chocolate peppermint cookies complement the robust flavor of peppermint and dark chocolate that is present in these cookies. These chocolate Christmas cookies are the ones you simply must bake!
If you are looking for additional Christmas cookie recipes, you might want to check out my chocolate thumbprint cookies, chocolate dipped peppermint sugar cookies, Christmas kitchen sink cookies, spritz cookies, or brownie cookies!
Double Chocolate Peppermint Cookies Recipe
WHY YOU’LL LOVE DOUBLE CHOCOLATE PEPPERMINT COOKIES :
Double chocolate PLUS peppermint. I mean, do you know what I mean? Cookies made with dark chocolate that are chewy and laden with chocolate chips and peppermint chips are presented here. Dark chocolate and peppermint is, in my opinion, the most perfect flavor combination for the holiday season.
Super easy to make. Because they are so easy to make and do not require any chilling time, these cookies are of the highest quality. All you need is less than half an hour to prepare these!
Chewy centers, crispy edges.The consistency of these cookies is just on the money. The edges are just the right amount of crisp, while the middle are extremely chewy and delicious.
INGREDIENTS :
- 1 ¼ cups (156 g) all-purpose flour spooned and leveled, see notes
- 6 tbsps (30 g) cocoa powder, Dutch process
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla bean paste or extract
- ½ cup (100 g) peppermint chips Andes
- ¼ cup (50 g) semi-sweet chocolate chips
- 2 tablespoon crushed candy canes for topping, optional
INSTRUCTIONS :
- The oven should be preheated to 350 degrees, and two baking sheets should be lined with parchment paper.
- A big bowl should be filled with butter that has been melted and unsalted, light brown sugar, and granulated sugar. The butter and sugars should be creamed together with an electric mixer for two minutes, or until the mixture is frothy and light.
- Add the egg yolks, peppermint extract, and vanilla extract to the butter and sugars that have been mixed together. At a speed of medium, mix the ingredients together for two minutes, or until the mixture is light in color and fluffy.
- Mix the flour, cocoa powder, baking powder, baking soda, and salt together until they are completely incorporated into the mixture.
- (For information on how to accurately measure the flour for these cookies, please refer to the recipe notes. An excessive amount of flour will affect the consistency of the cookies.
- Mix the peppermint chips and chocolate chips together until they are completely integrated into the mixture.
- A total of eighteen balls should be formed from the dough, and then they should be placed on the baking sheets that have been prepared.
- In a preheated oven, bake the cookies for ten. Ten for chewier centers and twelve for crispier edges on the edges.
- The cookies should be allowed to cool for two minutes on the baking sheets after they have been baked, and then they should be transferred to a cooling rack to cool for ten minutes.
- In the event that you so desire, give the cookies a dusting of crushed candy canes before serving them.
- If you have any leftovers, store them in an airtight container for up to three days.
NOTES :
- This is always my number one trick for baking. It is imperative that you never put a measuring cup into your flour. This will invariably result in the utilization of an excessive amount of flour.
- Please believe me when I say that I have learned the hard way that I need to measure correctly! As an alternative, you should use the back of a knife to remove any excess flour from your measuring cup after you have sprinkled spoonfuls of flour into it. More accurately, you should weigh your flour. 125 grams of flour is equivalent to one cup.
FAQS :
Can I substitute the peppermint chips for something else?
You might want to check out my double chocolate cookies if you do not wish to include the peppermint chips or essence in your recipe.
Can I make the dough beforehand?
Indeed! You are able to prepare the dough and then put it in the refrigerator until you are ready to make cookies. Ensure that the dough is at room temperature before baking the cookies, and then proceed with the baking process. Within the refrigerator, the dough will maintain its freshness for up to three days. It is also possible to freeze it for up to two weeks; this time, you will need to bring it to room temperature before baking it.