Double Chocolate Peppermint Cookies

The holiday season brings a whirlwind of flavors and delights, and one treat that captures the essence of this magical time is the Double Chocolate Peppermint Cookie. This cookie combines the rich, deep flavors of chocolate with the refreshing zing of peppermint, creating a delightful contrast that both excites the palate and warms the heart. Perfect for cookie exchanges, holiday parties, or just a cozy night in, this recipe makes for an indulgent bite that everyone will love.

Why Make This Recipe

There are many reasons to whip up a batch of Double Chocolate Peppermint Cookies. First and foremost, they are simply delicious; the combination of chocolate and peppermint is a classic that resonates with many people during the winter months. Additionally, baking these cookies at home allows you to customize and control the ingredients, ensuring a fresh, high-quality treat.

Another fantastic aspect of this recipe is its versatility. They are perfect for various occasions, from holiday celebrations to casual get-togethers. You can easily adjust the flavors to suit your preferences or dietary needs. Plus, there’s something incredibly rewarding about the process of baking—seeing your creations rise in the oven, filling your kitchen with delightful aromas, and sharing your homemade treats with family and friends can bring joy into your celebrations.

How to Prepare Double Chocolate Peppermint Cookies

Preparing Double Chocolate Peppermint Cookies is a delightful journey that involves measuring, mixing, and baking. Let’s break down each step in detail, including tips and tricks for success along the way.

Ingredients:

1 1/4 cups all-purpose flour
6 tbsp Dutch-process cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 egg yolks, room temperature
1 tsp peppermint extract
1 tsp vanilla bean paste or pure vanilla extract
1/2 cup peppermint baking chips or Andes pieces
1/4 cup semi-sweet chocolate chips
2 tbsp crushed candy canes (optional, for garnish)

Instructions:

Preheat Your Oven: Start by preheating your oven to 350 degrees F (175 degrees C). This step is crucial for ensuring that your cookies bake evenly. Preheating allows the butter to soften properly and the other ingredients to react correctly when combined.
Prepare Baking Sheets: Line two baking sheets with parchment paper. This prevents the cookies from sticking and helps to achieve a nice bottom crust. If you don’t have parchment paper, a silicone baking mat is also a great alternative.
Cream the Butter and Sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened unsalted butter, light brown sugar, and granulated sugar until the mixture becomes light and fluffy. This process typically takes about 2 minutes. Creaming incorporates air into the dough, which helps the cookies rise and become fluffy.
Add Egg Yolks and Extracts: Next, add the two egg yolks, peppermint extract, and vanilla bean paste or pure vanilla extract to the creamed mixture. Beat until everything is well combined and the mixture is pale and fluffy. Using room temperature eggs ensures that they blend smoothly and integrate well with the butter.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and salt. This step is essential because it allows for even distribution of the leavening agents and flavors through the dough. Whisking also helps to break up any lumps in the cocoa powder, which is especially important for achieving a smooth-textured cookie.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients. Mix until just combined—do not overmix! Overmixing can result in tough cookies, as it develops the gluten in the flour. A few flour streaks are okay; they will disappear as you fold in the chocolate.
Fold in Chocolate and Peppermint Chips: Gently fold in the peppermint baking chips or Andes pieces and semi-sweet chocolate chips. Use a spatula for this step to ensure even distribution without overworking the dough.
Scoop the Dough: Using a cookie scoop or your hands, scoop the dough into 18 equal-sized balls. Arrange them about two inches apart on the prepared baking sheets. This spacing is crucial to allow them to spread evenly while baking.
Bake: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes. For softer centers, bake for about 10 minutes. If you prefer crisp edges, leave them in for closer to 12 minutes. Keep a close eye on the cookies; they should look set but still slightly soft in the middle when you remove them.
Cool: Let the cookies cool on the baking sheet for about 2 minutes. This resting time allows them to firm up before you transfer them to a wire rack. After the initial cooling, move the cookies to a wire rack to cool completely.
Garnish: For a festive touch, sprinkle crushed candy canes on top of the warm cookies. This not only adds a burst of color but also enhances the peppermint flavor.
Time to Enjoy: Allow the cookies to cool for about 10 minutes before serving. Enjoy them fresh out of the oven, or store them for later!

Tips for Success:

For the best texture, weigh your flour instead of using a measuring cup. Scooping flour can compact it and lead to drier cookies.
If you’re looking for a uniformly shaped cookie, refrigerate the dough balls for 30 minutes before baking; this will help them maintain their shape.
If you prefer a mintier flavor, you can increase the peppermint extract slightly—just be cautious, as it’s quite potent!

How to Serve Double Chocolate Peppermint Cookies

These cookies are incredibly versatile in their serving options. Here are some ideas to help you enjoy them to the fullest:

As a Holiday Treat: Serve them at holiday gatherings or cookie exchanges. Place them on decorative platters with a sprinkle of extra crushed candy canes for a festive touch.
Dessert Pairings: Pair them with a scoop of vanilla ice cream or melt a bit of chocolate for a rich dipping sauce. The warmth of the cookies combines beautifully with the cold ice cream.
Coffee or Hot Chocolate Companion: These cookies make a delightful pairing with warm beverages like coffee, hot chocolate, or eggnog. The rich chocolate flavor complements these drinks perfectly.
Gift-Worthy Treats: Package them in a festive tin or box to share with neighbors or friends. Homemade cookies are always a cherished gift.

How to Store Double Chocolate Peppermint Cookies

Proper storage is key to enjoying your Double Chocolate Peppermint Cookies for days to come. Here are some effective storage options:

Room Temperature: Store the cookies in an airtight container at room temperature. They can stay fresh for up to a week.
Refrigerator: For longer storage, place them in the fridge, where they will last for about two weeks. Ensure they’re in a sealed container to prevent them from drying out.
Freezing: If you want to save some for later, these cookies freeze wonderfully! You can freeze the baked cookies in an airtight container or freezer bag for up to three months. Alternatively, you can freeze the unbaked dough balls, allowing for quick baking later on. Just place the frozen dough directly in the oven without thawing, but add a minute or two to the baking time.

Anti-Waste Tips

To minimize waste, consider freezing extra cookies or cookie dough if you know you won’t consume them right away. Sharing them with others is another excellent way to ensure that none go to waste!

Tips for Mastering Double Chocolate Peppermint Cookies

Use Good Quality Ingredients: The quality of your chocolate and extracts will significantly impact flavor. Consider using high-quality chocolate chips and pure extracts for the best results.
Consistent Size: Use a cookie scoop to ensure your cookies are uniform in size. This will result in even baking and a better presentation.
Be Mindful of Baking Time: Every oven is different. Keep an eye on the first batch of cookies to gauge the best baking time for your specific oven settings.
Don’t Overmix: As mentioned earlier, avoid overmixing when combining wet and dry ingredients. This will help maintain a chewy texture.
Check for Doneness: Look for cookies that appear set around the edges but still soft in the center. They will continue to firm up as they cool.

Variations

Customization can help you enjoy these delicious cookies in different ways. Here are some great variations to try:

Nut Free: Leave out any additional nuts to keep this recipe nut-free.
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend. Many companies offer excellent gluten-free flour that can be swapped easily.
Different Chocolate Types: Experiment with other types of chocolate chips, such as dark, white, or even milk chocolate, to find your perfect balance.
Additions: Incorporate other mix-ins like chopped nuts, dried cherries, or marshmallows for a twist on texture and flavor.
Different Extracts: Instead of peppermint, try using orange or almond extract for a different flavor profile.

FAQ

1. Can I make this recipe vegan?
Yes! You can substitute the butter with a plant-based alternative (like coconut oil or a vegan butter substitute), and replace the egg yolks with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg yolk). Look for dairy-free chocolate chips and peppermint extracts for a completely vegan cookie.

2. How can I make these cookies less sweet?
If you want to tone down the sweetness, reduce the amounts of both sugars by about 1/4 cup. This adjustment will still yield delicious cookies, though there may be a slight change in texture.

3. What if I don’t have peppermint baking chips?
If peppermint baking chips are unavailable, you can use crushed candy canes or simply increase the amount of peppermint extract for that minty flavor.

4. Can I double this recipe?
Absolutely! This recipe doubles well. Just make sure you have enough mixing space and that your oven can handle an additional baking sheet.

5. How do I get the cookies to remain chewy?
To achieve a chewy texture, be careful not to overbake your cookies. Remove them from the oven when the edges are set, but the center is still slightly underbaked. The residual heat will finish cooking them while they cool on the sheet.

With this comprehensive guide and an understanding of every step in the process of making Double Chocolate Peppermint Cookies, you’re well-equipped to create a delightful batch that will surely impress. Enjoy the process, and savor every delicious bite!