Description
Rich Dutch cocoa, creamy butter, and pools of melted chocolate meet cool, refreshing peppermint in these cozy, festive cookies.
Ingredients
Units
Scale
- 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
- 6 tbsp (30 g) Dutch process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, room temperature
- 1 tsp peppermint extract
- 1 tsp vanilla bean paste or vanilla extract
- 1/2 cup (100 g) Andes peppermint chips
- 1/4 cup (50 g) semi-sweet chocolate chips
- 2 tbsp crushed candy canes, for topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream together the softened butter, brown sugar, and white sugar for about 2 minutes, until light and fluffy.
- Add egg yolks, peppermint extract, and vanilla to the creamed mixture. Mix for another 2 minutes until pale and smooth.
- Add the flour, cocoa powder, baking powder, baking soda, and salt. Mix until just combined—do not overwork.
- Stir in peppermint chips and semi-sweet chocolate chips until evenly distributed.
- Scoop dough into 18 balls and space 2 inches apart on baking sheets.
- Bake for 10–12 minutes (10 for fudgy centers, 12 for crisp edges).
- Cool on baking sheet for 2 minutes, then transfer to wire rack. Sprinkle crushed candy canes while warm if using.
Notes
Store in an airtight container at room temp for 3 days or refrigerate for up to 5. Microwave 8–10 seconds or warm in a 300°F oven for 3–4 minutes to refresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
