Can I make these without peppermint extract or chips?

Yes, just replace them with extra chocolate chips to make classic double chocolate cookies.

Can I freeze the dough or cookies?

Yes, both freeze well for up to 2 weeks. Thaw before baking or serving.

Bake for about 10 minutes and store them in an airtight container. Slightly underbaking helps keep that perfect soft center.

Chewy Chocolate Peppermint Cookies with rich dark cocoa and a cool mint finish. No chill time. Perfect for Christmas trays and cozy nights.

Scale

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

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

1/2 cup (100 g) Andes peppermint chips

1/4 cup (50 g) semi-sweet chocolate chips

2 tablespoons crushed candy canes, optional

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.

2. Cream butter, brown sugar, and granulated sugar for 2 minutes until fluffy.

3. Add egg yolks, peppermint extract, and vanilla. Mix 2 minutes until pale and creamy.

4. Whisk flour, cocoa, baking powder, baking soda, and salt. Add to the bowl and mix just to combine.

5. Fold in peppermint chips and chocolate chips until evenly distributed.

6. Scoop dough into 18 balls. Space 2 inches apart on prepared sheets.

7. Bake 10 to 12 minutes. Bake 10 for chewy centers or 12 for crisper edges.

8. Cool on the sheet for 2 minutes. Transfer to a wire rack for 10 minutes.

9. Sprinkle crushed candy canes on warm cookies if using.

Measure flour correctly. Spoon and level or weigh for accuracy.

Beat butter and egg yolks until pale and fluffy for the best chew.

Use a round cookie cutter to nudge hot cookies into perfect circles.

Storage: airtight up to 3 days at room temperature. Freeze cookies or dough up to 2 weeks. Thaw before baking or serving.