Description
Rich, fudgy chocolate cookies filled with cool peppermint chips and sprinkled with crushed candy canes perfectly chewy and crisp-edged, bringing classic holiday flavor and festive cheer.
Ingredients
1 1/4 cups (156 g) all-purpose flour
6 tbsp (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) sugar
2 large egg yolks, room temperature
1 tsp peppermint extract
1 tsp vanilla bean paste or extract
1/2 cup (100 g) Andes peppermint chips
1/4 cup (50 g) semi-sweet chocolate chips
2 tbsp crushed candy canes (for topping)
Instructions
Preheat oven: Heat to 350°F (177°C). Line two baking sheets with parchment.
Cream butter & sugars: Beat butter, brown sugar, and sugar 2 mins until light.
Add eggs & flavor: Mix in egg yolks, peppermint, vanilla. Beat until creamy.
Combine dry: Sift in flour, cocoa, baking powder, soda, salt. Mix until just combined.
Add chips: Fold in Andes chips and chocolate chips.
Shape dough: Scoop 1.5-tbsp, roll into balls, arrange 2 in. apart.
Bake: 10–12 mins, remove when centers look just set.
Finish: Sprinkle crushed candy canes on warm cookies. Cool on sheet, then rack.
Notes
Use Dutch cocoa for rich flavor.
Measure flour carefully.
Don’t overbake for chewy centers.
Add candy canes while warm so they stick.
Store airtight or freeze for freshness.
- Prep Time: 20
- Cook Time: 12
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American / Holiday
Nutrition
- Serving Size: 1 cookie (1/18 recipe)
- Calories: 190
- Sugar: 16 g
- Sodium: 105 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
Keywords: christmas peppermint cookies, chocolate peppermint cookies, candy cane cookies, fudgy holiday cookies, mint chocolate desserts