Ingredients
Scale
- 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
- 6 tbsps (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, 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 (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together softened butter, light brown sugar, and granulated sugar until fluffy (about 2 minutes).
- Mix in egg yolks, peppermint extract, and vanilla paste until pale and creamy.
- Combine all-purpose flour, cocoa powder, baking powder, baking soda, and salt; fold into the wet mixture just until blended.
- Gently stir in peppermint chips and semi-sweet chocolate chips.
- Scoop dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes based on desired texture (10 minutes for chewy; 12 for crispier).
- Cool on the baking sheet for 2 minutes before transferring to a cooling rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approximately 30g)
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg