Name: Double Chocolate Peppermint Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 1/4 cups (156 g) all-purpose flour, spooned and leveled; 6 tbsp (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)

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.

The image shows four round dark chocolate cookies stacked partly on top of each other on a white marbled surface. Each cookie has a rough, cracked texture and is decorated with small broken pieces of red and white striped candy canes scattered across the top. Around the cookies, there are two whole candy canes with red and white stripes and a small shiny red Christmas ornament, adding a festive look. The cookies look soft and rich, with some white bits visible inside the dark dough. photo taken with an iphone --ar 2:3 --v 7

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.

A dark chocolate cookie with rough texture and white chocolate pieces scattered inside features a bite taken out on the right side. On top of the cookie, small broken pieces of red and white candy cane add a crunchy look. The cookie lies on a sheet of printed music notes, placed on a white marbled surface. In the background, a blurred white tiny Christmas tree and a red shiny ornament are visible. A red and white candy cane lies in the front bottom part of the image. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small heap of all-purpose flour, a small pile of rich Dutch-process cocoa powder, a pinch of fine white baking powder, a pinch of light brown baking soda powder, a small mound of coarse salt, a generous square of softened unsalted butter, a small mound of packed light brown sugar, a small mound of granulated white sugar, two whole clean brown eggs, a small white ceramic bowl of clear peppermint extract, a small white ceramic bowl of beige vanilla bean paste, a handful of fresh peppermint candy chips, a handful of glossy semi-sweet chocolate chips, and a small white ceramic bowl with crushed red and white candy cane pieces, all arranged symmetrically on a simple white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

double chocolate peppermint cookies - Serving Suggestion

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:

Can I use regular cocoa powder instead of Dutch-process?

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.

How do I make sure my cookies don’t spread too much while baking?

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.

What’s the best way to store the cookies to keep their peppermint crunch?

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.

Can I make these cookies vegan or gluten-free?

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.