Ingredients
Scale
- 1 1/4 cups (156 g) all-purpose flour
- 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
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.
- Add egg yolks, peppermint extract, and vanilla; mix until pale and fluffy.
- Gradually incorporate flour, cocoa powder, baking powder, baking soda, and salt until just combined.
- Gently fold in peppermint chips and semi-sweet chocolate chips.
- Scoop dough into balls on prepared sheets, spacing them two inches apart.
- Bake for 10–12 minutes; cool on sheets for 2 minutes before transferring to a rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg