Ingredients
Dry Ingredients
- 1 1/4 cups (156 g) all-purpose flour (spooned and leveled)
- 6 tablespoons (30 g) Dutch process cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 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, at room temperature
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla bean paste or extract
Add-ins and Toppings
- 1/2 cup (100 g) peppermint chips (such as Andes)
- 1/4 cup (50 g) semi-sweet chocolate chips
- 2 tablespoons crushed candy canes (optional, for topping)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, add the softened unsalted butter, light brown sugar, and granulated white sugar. Using an electric mixer, cream them together on medium speed for two minutes until the mixture becomes light and fluffy.
- Add Egg Yolks and Flavorings: To the creamed butter-sugar mixture, add the egg yolks, peppermint extract, and vanilla bean paste or extract. Mix on medium speed for two more minutes until the mixture is pale in color and fluffy, incorporating the flavors well.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix to maintain cookie texture.
- Fold in Peppermint and Chocolate Chips: Add the peppermint chips and semi-sweet chocolate chips to the dough. Gently fold them in just until evenly distributed throughout the mixture.
- Shape Cookies: Using a cookie scoop or spoon, form the dough into 18 balls. Arrange them on the prepared baking sheets spaced about two inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes. Bake for 10 minutes if you prefer chewy centers, or up to 12 minutes for crispier edges.
- Cool and Add Toppings: Remove the cookies from the oven and let them cool on the baking sheets for two minutes. Then transfer the cookies to a wire cooling rack to cool completely, approximately 10 minutes. If desired, sprinkle the tops with crushed candy canes for an extra peppermint crunch.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.
Notes
- For best texture, measure flour by spooning it into the measuring cup and leveling it off—avoid scooping directly with the cup to prevent excess flour.
- Using room temperature egg yolks helps achieve a light and fluffy dough consistency.
- Peppermint chips can be substituted with regular white or dark chocolate chips for a different flavor.
- Crushed candy canes are optional but add a festive crunch and enhanced peppermint flavor.
- For chewier cookies, bake closer to 10 minutes; for crispier edges, bake up to 12 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
