Double Chocolate Peppermint Cookies

My journey to creating the perfect double chocolate peppermint cookies started like many baking quests: with a craving and a challenge. I had a clear vision in my mind—a cookie so rich and chocolatey it tasted like a brownie, with a soft, chewy center and a perfect burst of cool, minty flavor. But batch after batch, something was always off. One was too cakey, another was too crispy, and one disastrous attempt was just plain crumbly. It was a mission, a test of my own baking expertise, and I was determined to get it right. After nine distinct tests, adjusting everything from the type of cocoa to the sugar ratio, I finally cracked the code. This recipe is the result of that relentless pursuit—a foolproof guide to a cookie that is truly magical.

These aren’t just cookies; they’re an experience. They capture the essence of the holidays—the warmth of comfort food, the vibrant pop of candy canes, and the joy of sharing. This recipe has become a staple at our family gatherings, a tradition my niece now asks for every year. I’ll share my personal secrets, from the specific ingredients I use to the simple techniques that guarantee a perfectly chewy center and a rich, deep chocolate flavor. Get ready to bake a batch that will impress everyone, from your pickiest family members to the most discerning cookie connoisseur.

The Secret to Irresistibly Chewy Cookies

Baking is a science, and the key to a soft, chewy cookie is all in the ingredients and technique. This recipe uses a few simple tricks that make all the difference. The first secret is the use of two egg yolks instead of a whole egg. Yolks are rich in fat and protein, which adds moisture and creates a denser, more tender crumb. This is the ultimate “soft and chewy” hack! I discovered this trick while obsessing over my favorite bakery cookies and experimenting with different ratios. It took me a few attempts to get it right, but once I did, I knew I had unlocked the secret. It’s what gives these double chocolate peppermint cookies their signature brownie-like texture.

The second key is a careful balance of sugars. We use a combination of light brown sugar and granulated white sugar. Brown sugar contains molasses, which adds moisture and helps the cookies stay soft. The granulated sugar, on the other hand, contributes to spread and helps create a crispy edge, a lovely contrast to the soft center. The combination is pure genius and a fundamental principle of baking I learned while developing my pistachio NYC cookies recipe.

Why We Use Both Baking Powder and Baking Soda

This might seem like overkill, but using both leavening agents is a deliberate choice. Baking soda reacts with the cocoa powder, which is naturally acidic, to help the cookies spread and brown beautifully. Baking powder, which is double-acting, helps with lift and creates a slightly chewy texture. This combination prevents the cookies from becoming too flat or too cakey, ensuring they have the perfect height and spread.

The Magic of Two Egg Yolks

When I first started baking, I would just use a whole egg, as most recipes call for. But after a few disappointing batches, I decided to play around. I was making a creme egg stuffed cookie recipe and realized the dough needed to be extra tender to not crack. That’s when I discovered that adding two egg yolks makes all the difference for a soft, chewy texture.

Ingredients: My Recipe for Baking Perfection

When it comes to baking, the quality of your ingredients matters. For these chewy cookies, I’ve picked a specific blend to get that perfect flavor and texture.

YIELD: 18 COOKIES | PREP: 15 MINUTES | COOK: 10 MINUTES

Ingredients

• 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
• 6 tbsps (30 g) cocoa powder, Dutch process
• 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, at room temperature
• 1 tsp peppermint extract
• 1 tsp vanilla bean paste or extract
• 1/2 cup (100 g) peppermint chips, Andes
• 1/4 cup (50 g) semi-sweet chocolate chips
• 2 tbsp crushed candy canes for topping, optional

Expert Note: The use of Dutch process cocoa powder is critical here. Unlike natural cocoa, Dutch process has a neutral pH, which results in a darker, richer chocolate flavor without the bitterness. It gives these cookies a deep, sophisticated taste that regular cocoa just can’t match.

Step-by-Step Instructions: The Art of Cookie Making

Follow these steps carefully for a perfect batch of cookies every time.

How to Prepare Your Workspace

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Add softened, unsalted butter, light brown sugar, and granulated sugar to a large bowl. Cream the butter and sugars with an electric mixer for two minutes, or until light and fluffy. This is a crucial step! It incorporates air into the dough, which leads to a lighter texture and better spread.
3. Add the egg yolks, peppermint extract, and vanilla. Mix on medium speed for two minutes, or until the mixture is pale in color and fluffy. The extra mixing time ensures the ingredients are fully emulsified, giving you a smooth, homogenous dough.

Assembling the Dough

1. Add in the flour, cocoa powder, baking powder, baking soda, and salt. Mix just until combined. This is where my number one baking tip comes in: measure your flour properly! I can’t tell you how many times I’ve ruined a batch of cookies by just scooping the flour. Too much flour will make your cookies dry and cakey. For the best results, use a kitchen scale or the “spoon and level” method. Check out this article from King Arthur Baking for a great guide on how to measure flour correctly to get the best results.
2. Add in the peppermint chips and chocolate chips. Mix just until incorporated. Do not overmix! Overmixing develops gluten, which can lead to tough cookies. You’ve gone to all this effort to get them soft and chewy; don’t ruin it now!

Baking and Serving

1. Scoop the dough into 18 balls and arrange them two inches apart on the prepared baking sheets. This spacing is important to allow the cookies to spread without touching.
2. Bake the cookies for 10-12 minutes. For a chewier center, bake for exactly 10 minutes. For crispier edges, go for 12.
3. After baking, let the cookies cool on the baking sheets for two minutes. This allows them to set and prevents them from breaking when you move them.
4. Transfer them to a cooling rack to cool for 10 minutes. Sprinkle crushed candy canes over the cookies if you wish and then serve!

Expert Tips for a Flawless Batch

Over my nine+ batches, I’ve collected a few more tricks that are guaranteed to help.

Don’t Skip the Chill!

While this recipe doesn’t require a long chill, a quick 15-20 minutes in the fridge can make a world of difference. Chilling the dough solidifies the fat, which prevents the cookies from spreading too much in the oven. This creates a thicker, chewier cookie with a more concentrated flavor. If you’ve ever had a batch of flat, spread-out cookies, this is your solution.

The Power of Peppermint

I’ve learned that a little peppermint goes a long way. The peppermint extract in the dough provides a cool, minty undertone. For the ultimate flavor, I also add Andes peppermint chips and an optional topping of crushed candy canes. This layering of flavor gives you that intense peppermint experience without it being overwhelming. This also works great in a white chocolate stuffed cookie.

Room Temperature Ingredients

Using room temperature butter and egg yolks is key to achieving that creamy, fluffy dough when creaming the ingredients together. If your butter is too cold, it won’t mix properly with the sugar, leading to a dense cookie. If you’re short on time, you can cut the butter into smaller pieces to help it soften faster.

Troubleshooting Common Cookie Problems

Even I’ve had my share of cookie mishaps. Here’s how to fix them.

• Cookies are too hard/cakey: This is almost always caused by too much flour. Go back to the “spoon and level” method or, even better, a kitchen scale.
• Cookies are too soft/flat: You might have used too little flour, or your butter was too soft. Try chilling the dough for at least 30 minutes before baking to help them hold their shape.
• The peppermint flavor is overpowering: Be precise with your measurements. Peppermint extract is potent. Start with the suggested amount and add more only if needed.

Frequently Asked Questions

What is the secret to making cookies soft and chewy?

The secret to soft and chewy cookies lies in using a higher proportion of moist ingredients like brown sugar and egg yolks, as well as being careful not to overbake. Our recipe uses two egg yolks and a higher ratio of brown sugar to achieve that perfect, tender center.

Can you add peppermint oil to chocolate?

Yes, you can! Peppermint oil is much more potent than extract, so you’ll only need a few drops. I recommend adding it to the melted butter and chocolate mixture in the dough. Start with just 1-2 drops and taste before adding more.

What is the best tasting cookie in the world?

While it’s a matter of personal opinion, for many, the best tasting cookie is one that evokes comfort and nostalgia. For me, these double chocolate peppermint cookies are a strong contender. They combine a rich, deep chocolate flavor with a refreshing peppermint kick, making them an unforgettable treat.

How to make Snoop Dogg cookies?

While I don’t have a specific recipe from the rapper himself, the principles of baking for a perfect cookie are universal. I’ve heard he’s a fan of classic comfort food, so I’d imagine his cookies would focus on high-quality, classic ingredients, much like the rich flavor of my peanut butter nutella cookie recipe.

Baking these double chocolate peppermint cookies is more than just a task; it’s a way to create memories and share joy. From my personal journey of testing batch after batch to the simple tricks I’ve learned, I hope this recipe helps you find your own perfect baking rhythm. The rich, chewy texture and vibrant peppermint flavor make these a true showstopper for any gathering, big or small. Now that you have all my secrets, I encourage you to go bake a batch and share the love. And if you’re looking for another fun recipe to try, my stuffed red velvet cookies recipe is a great next step.