Chewy Double Chocolate Peppermint Cookies
These chewy double chocolate peppermint cookies are a holiday favorite! With rich cocoa flavor, melted chocolate chips, and refreshing peppermint, these festive cookies have chewy centers, crisp edges, and no chill time required — ready in under 30 minutes!
Equipment
- Electric mixer
- Mixing bowls
- Measuring Cups and Spoons
- parchment paper or silicone mats
- Cookie scoop (2 tbsp size)
- Wire Cooling Rack
Ingredients
- Dry Ingredients
- 1¼ cups all-purpose flour (156g)
- 6 tbsp Dutch process cocoa powder (30g)
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Wet Ingredients
- ¾ cup unsalted butter, softened (168g)
- ¾ cup light brown sugar, packed (165g)
- ¼ cup granulated sugar (50g)
- 2 large egg yolks, room temperature
- 1 tsp peppermint extract
- 1 tsp vanilla extract or vanilla bean paste
- Mix-Ins
- ½ cup peppermint chips (such as Andes chips)
- ¼ cup semi-sweet chocolate chips
- 2 tbsp crushed candy canes (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium speed for about 2 minutes until light and fluffy.
- Add egg yolks, peppermint extract, and vanilla. Beat for another 2 minutes until pale and creamy.
- Add flour, cocoa powder, baking powder, baking soda, and salt. Mix on low just until combined. Do not overmix.
- Fold in peppermint chips and chocolate chips until evenly distributed.
- Scoop dough into 18 balls (about 2 tablespoons each) and place 2 inches apart on prepared sheets. Bake 10–12 minutes (10 for chewy, 12 for crispier edges).
- Cool cookies on sheet for 2 minutes, then transfer to wire rack. While warm, sprinkle with crushed candy canes if desired. Use a round cookie cutter to shape perfectly round cookies.