There’s just something magical about the rich, fudgy goodness paired with a refreshing peppermint kick. This Double Chocolate Peppermint Cookies Recipe transforms your cookie jar into a wonderland of flavor with each bite – perfect for cozy nights or festive gatherings.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Double Chocolate Peppermint Cookies Recipe
- Top Tip
- How to Serve Double Chocolate Peppermint Cookies Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Double Chocolate Peppermint Cookies Recipe
Why You'll Love This Recipe
I’ve been making this Double Chocolate Peppermint Cookies Recipe every holiday season — it’s my little tradition that friends and family always ask me to bring back. It’s a perfect balance between super chocolatey and that fresh peppermint zing that keeps you coming back for another cookie.
- Ultimate Flavor Combo: The mix of Dutch-process cocoa and peppermint extract creates a luxurious yet lively flavor profile.
- Soft yet Slightly Crisp: You get that fudgy center with just-a-touch-crisp edges, which is exactly how I like my cookies.
- Simple Ingredients: Nothing complicated here – all straightforward pantry staples with a festive twist.
- Customizable: Easily add candy cane toppings or swap chips to suit your taste or occasion.
Ingredients & Why They Work
This recipe combines the classic structure of chocolate cookies with peppermint chips and just a hint of crushed candy cane for texture and sparkle. Each ingredient plays a key role to deliver that perfect chewy yet tender bite.
- All-purpose flour: Provides the perfect base and structure to keep cookies soft but holding their shape.
- Dutch-process cocoa powder: Adds deep chocolate flavor without bitterness, essential for rich color and taste.
- Baking powder and baking soda: Work together to ensure the right lift and texture.
- Salt: Enhances the chocolate and balances sweetness—it’s a small addition that makes a big difference.
- Unsalted butter: Gives the cookies richness and helps achieve that tender crumb.
- Light brown sugar and granulated sugar: Brown sugar keeps cookies moist, and granulated sugar adds a bit of crunch and sweetness.
- Egg yolks: Offer richness and help keep these cookies chewy.
- Peppermint extract: The star player – go for high-quality extract for that fresh, cool peppermint flavor.
- Vanilla bean paste or extract: Adds warmth and depth to balance the mint and chocolate.
- Peppermint chips: Crunch and mint flavor all in one bite, giving surprising bursts of coolness.
- Semi-sweet chocolate chips: Add melty pockets of classic chocolate to complement the cocoa powder.
- Crushed candy canes (optional): For a festive finish and delightful crunch on top.
Make It Your Way
I love how this Double Chocolate Peppermint Cookies Recipe invites you to get creative! Sometimes I swap out the peppermint chips for crushed Andes mints, or sneak in a handful of chopped nuts when I’m feeling extra festive. You’ll find it’s easy to make this cookie your own.
- Variation: One holiday, I added a sprinkle of espresso powder to the dough—boosted the chocolate flavor beautifully without overpowering the mint.
- For Dairy-Free: You can swap butter for coconut oil or a plant-based margarine, and I’ve successfully used dairy-free chocolate and peppermint chips.
- Make It Gluten-Free: Using a one-to-one gluten-free flour blend works great; just watch the dough slightly since it can be a bit more delicate.
- Seasonal Flair: Beyond Christmas, swap peppermint extract for orange or almond extract for a different but equally delicious twist.
Step-by-Step: How I Make Double Chocolate Peppermint Cookies Recipe
Step 1: Creaming Butter and Sugars
Start by softening your unsalted butter to room temperature – trust me, it’s worth the wait. Using an electric mixer, beat together the butter, light brown sugar, and white sugar for about 2 minutes until everything is light and fluffy. This step builds aeration that gives your cookies a lovely texture, so don’t rush it!
Step 2: Adding Egg Yolks and Extracts
Mix in the egg yolks, peppermint extract, and vanilla bean paste. Beat these together on medium speed for another 2 minutes until the mixture looks pale and fluffy. This is when you’ll start smelling those amazing peppermint notes—enjoy the moment!
Step 3: Combining Dry Ingredients
In a separate bowl, sift together your flour, Dutch-process cocoa powder, baking powder, baking soda, and salt. When adding the dry ingredients to the wet, mix until just combined—overmixing can lead to tougher cookies, and that’s not what we're aiming for here.
Step 4: Folding in Chips
Gently fold in the peppermint and semi-sweet chocolate chips. These add bursts of texture and flavor that make every bite exciting. Resist the urge to overmix—just enough to evenly distribute the chips is perfect.
Step 5: Scooping and Baking
Scoop the dough into about 18 balls, placing them 2 inches apart on parchment-lined baking sheets. Bake at 350°F (175°C) for 10-12 minutes—10 minutes keeps them chewy in the center, while 12 minutes will give a crispier edge. Let them cool on the sheets for 2 minutes before transferring to wire racks to cool completely.
Top Tip
Having baked these cookies countless times, here are some tips that truly make a difference—these little tweaks saved me from batches gone wrong and made my cookies shine.
- Measure Flour Properly: Avoid spooning flour directly into your measure – always spoon and level it or better yet, weigh it. Too much flour means dry, cakey cookies, and I’ve learned this the hard way!
- Don’t Overmix Dry Ingredients: Once you add the flour mixture to the wet, mix only until no streaks remain—this keeps cookies tender.
- Use Room Temperature Ingredients: Egg yolks and butter blend together much better and create that smooth dough texture you want.
- Bake in the Middle of the Oven: This ensures even heat circulation so your cookies brown evenly with the perfect chewiness.
How to Serve Double Chocolate Peppermint Cookies Recipe
Garnishes
I often sprinkle crushed candy canes on top right after baking. It adds delightful crunch and looks festive—plus I love the little pops of bright peppermint flavor with each bite. If you’re feeling extra fancy, a drizzle of melted white chocolate looks gorgeous and tastes heavenly with these cookies.
Side Dishes
Pair these cookies with a warm mug of peppermint hot chocolate or a creamy glass of milk for the ultimate cozy treat. During the holidays, I like to serve them alongside spiced cider or coffee with a hint of cinnamon—perfect for entertaining guests.
Creative Ways to Present
For holiday parties, I stack these cookies in a pretty glass jar tied with a festive ribbon or arrange them on a platter surrounded by fresh pine sprigs and small ornaments. Another fun idea is sandwiching peppermint ice cream between two cookies for a delightful treat that everyone raves about!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to 3 days. To keep them extra soft, I toss in a slice of bread—it helps maintain moisture wonderfully, and I’ve noticed a big difference compared to just sealing them up alone.
Freezing
If you want to prep in advance, the cookie dough freezes beautifully. I scoop dough balls onto a tray, freeze until solid, then transfer them to a zip-top bag. When ready to bake, no need to thaw—just add a minute or two to baking time!
Reheating
Leftover cookies rewarm nicely in a 300°F oven for 5 minutes, which restores their fresh-baked softness and revives those melty chocolate chips without drying them out.
Frequently Asked Questions:
You can use regular cocoa powder, but Dutch-process will give the cookies a smoother, less bitter taste and richer color. If using regular cocoa, your cookies might be slightly more acidic and darker in flavor, but still delicious.
To prevent cookies from spreading too much, make sure your butter is properly softened but not melted, and chill your dough for 10-15 minutes before baking if your kitchen is warm. Also, avoid adding too much flour by measuring carefully.
If you want to keep the crushed candy cane topping crunchy, sprinkle it right before serving rather than on fresh-out-of-the-oven cookies, as moisture can melt the candy. Store the cookies in an airtight container with parchment layers, but keep the candy separate until ready to serve.
Yes! For vegan cookies, swap butter for a plant-based alternative and use flax egg or another egg substitute. For gluten-free, use a 1:1 gluten-free baking flour blend and keep an eye on the dough texture, adjusting flour or liquid as needed.
Final Thoughts
This Double Chocolate Peppermint Cookies Recipe is truly close to my heart—it’s the kind of recipe you make once, and then it becomes a staple you can’t live without. I hope you enjoy making it as much as I do, sharing it with loved ones, and basking in the delicious combination of chocolate and mint in every warm, chewy bite.
Print
Double Chocolate Peppermint Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Double Chocolate Peppermint Cookies combine rich Dutch-process cocoa with peppermint extract and chips for a festive, chocolaty treat. Perfectly chewy with crisp edges, they capture the essence of holiday flavors in every bite.
Ingredients
Dry Ingredients
- 1 ¼ cups (156 g) all-purpose flour, spooned and leveled
- 6 tablespoon (30 g) cocoa powder, Dutch process
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla bean paste or extract
Add-ins and Toppings
- ½ cup (100 g) peppermint chips, Andes
- ¼ cup (50 g) semi-sweet chocolate chips
- 2 tablespoon crushed candy canes for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer, cream them together for two minutes until the mixture is light and fluffy.
- Add Egg Yolks and Extracts: To the creamed butter and sugars, add the egg yolks, peppermint extract, and vanilla bean paste or extract. Mix on medium speed for two minutes until the mixture becomes pale and fluffy.
- Incorporate Dry Ingredients: Add the flour, cocoa powder, baking powder, baking soda, and salt to the wet mixture. Mix until all ingredients are just combined, being careful not to overmix to maintain cookie texture.
- Fold in Peppermint and Chocolate Chips: Gently mix in the peppermint chips and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Scoop Dough Balls: Using a cookie scoop or spoon, form the dough into 18 balls. Place them about two inches apart on the prepared baking sheets to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes for crispier edges or 10 minutes for chewier centers.
- Cool and Add Toppings: Once baked, let the cookies cool on the baking sheets for two minutes before transferring them to a wire rack to cool completely for 10 minutes. Sprinkle crushed candy canes on top if desired, then serve.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.
Notes
- Measure your flour properly by spooning it into the measuring cup and leveling with a knife, or weigh it for best results (1 cup equals 125 grams).
- Using Dutch-process cocoa ensures a richer chocolate flavor, but natural cocoa can be substituted in a pinch.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- The crushed candy canes topping is optional but adds an extra festive crunch and minty taste.
- For softer cookies, bake for 10 minutes; for crispier edges, bake for the full 12 minutes.
- Room temperature egg yolks help in achieving a creamy, fluffy batter.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg

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