Double Chocolate Peppermint Cookies

If you love the combination of rich chocolate and cool peppermint, these Double Chocolate Peppermint Cookies are sure to become a holiday favorite! They have deep dark chocolate flavor, chewy centers, crisp edges, and plenty of melty chocolate and peppermint chips in every bite. A sprinkle of crushed candy canes adds a festive finishing touch.

Made with simple ingredients and ready in about 25 minutes, these cookies are perfect for Christmas cookie trays, holiday parties, or whenever you’re craving a chocolate peppermint treat.

Why You’ll Love These Double Chocolate Peppermint Cookies

• Rich chocolate flavor: Dutch-process cocoa powder gives these cookies their deep, delicious chocolate taste.
• Chewy centers: Brown sugar and egg yolks help create a soft, chewy texture.
• Chocolate and peppermint in every bite: Peppermint chips and semi-sweet chocolate chips make every cookie extra special.
• Quick and easy: The dough comes together in just 15 minutes, with only 10–12 minutes of baking time.
• Perfect for the holidays: Crushed candy canes give these cookies a festive look and an extra peppermint crunch.

Ingredients You’ll Need

• All-purpose flour: Provides the structure for the cookies. Measure it carefully to avoid adding too much.
• Dutch-process cocoa powder: Creates the rich, dark chocolate flavor and color.
• Baking powder and baking soda: Help the cookies rise and develop their texture.
• Salt: Balances the sweetness and enhances the chocolate flavor.
• Unsalted butter: Softened butter creams smoothly with the sugars and gives the cookies their tender texture.
• Light brown sugar: Adds moisture, sweetness, and chewiness.
• Granulated sugar: Helps balance the brown sugar and contributes to the cookie texture.
• Egg yolks: Add richness and help create soft, chewy centers.
• Peppermint extract: Gives the cookies their refreshing peppermint flavor.
• Vanilla bean paste or extract: Adds warmth and balances the chocolate and peppermint.
• Peppermint chips: Add sweet peppermint flavor throughout the cookies. Andes peppermint chips work well.
• Semi-sweet chocolate chips: Bring extra chocolate flavor and melty chocolate pockets.
• Crushed candy canes: An optional festive topping that adds color and crunch.

How to Make Double Chocolate Peppermint Cookies

Step 1: Prepare the Oven and Baking Sheets

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.

Step 2: Cream the Butter and Sugars

Add the softened butter, light brown sugar, and granulated sugar to a large mixing bowl. Using an electric mixer, cream everything together for about 2 minutes, until the mixture is light and fluffy.

Step 3: Add the Egg Yolks and Extracts

Add the room-temperature egg yolks, peppermint extract, and vanilla bean paste or vanilla extract. Mix on medium speed for about 2 minutes, until the mixture looks pale and fluffy.

Step 4: Mix in the Dry Ingredients

Add the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and salt. Mix just until the dry ingredients are incorporated. Avoid overmixing the dough.

Be especially careful when measuring the flour. Too much flour can make the cookies dry and affect their texture.

Step 5: Add the Chocolate and Peppermint Chips

Fold in the peppermint chips and semi-sweet chocolate chips. Mix just until they are evenly distributed throughout the dough.

Step 6: Scoop the Cookie Dough

Divide the dough into 18 equal portions and roll them into balls. Arrange the dough balls on the prepared baking sheets, leaving about 2 inches between each one so they have room to spread.

Step 7: Bake the Cookies

Bake for 10–12 minutes.

• Bake for about 10 minutes if you prefer soft, chewy centers.
• Bake for about 12 minutes if you like slightly crispier edges.

The cookies will continue to set as they cool, so avoid overbaking them.

Step 8: Cool and Add the Topping

Let the cookies cool on the baking sheets for 2 minutes before transferring them to a cooling rack. Allow them to cool for another 10 minutes.

If desired, sprinkle crushed candy canes over the cookies before serving. Enjoy them while the chocolate chips are still deliciously melty!

Tips for Perfect Double Chocolate Peppermint Cookies

• Measure the flour correctly: Never scoop flour directly from the container with your measuring cup. This packs in too much flour and can make the cookies dry. Instead, spoon the flour into the measuring cup and level it with the back of a knife. Weighing the flour is even more accurate.
• Use softened butter: Butter should be soft enough to cream easily but not melted.
• Bring the egg yolks to room temperature: This helps them blend smoothly into the butter and sugar mixture.
• Don’t overmix the dough: Once you add the flour, mix only until everything is combined.
• Watch the baking time: For the softest centers, start checking the cookies at 10 minutes.
• Don’t skip the cooling time: The cookies need a couple of minutes on the baking sheet to set before moving them to a cooling rack.

Variations and Substitutions

• Add more chocolate: Replace some of the peppermint chips with additional semi-sweet or dark chocolate chips.
• Use white chocolate chips: White chocolate makes a delicious contrast with the dark cocoa and peppermint.
• Add a candy cane topping: Sprinkle crushed candy canes over the cookies for extra crunch and a festive finish.
• Adjust the peppermint flavor: If you prefer a milder peppermint taste, reduce the peppermint extract slightly.
• Try a chocolate drizzle: Once the cookies have cooled, drizzle melted chocolate over the tops for an extra-special presentation.

How to Store Double Chocolate Peppermint Cookies

Store leftover cookies in an airtight container at room temperature for up to 3 days. Make sure the cookies have cooled completely before storing them to help maintain their texture.

Frequently Asked Questions

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

Dutch-process cocoa powder is specified for this recipe because it provides a deep, smooth chocolate flavor. For the most consistent result, use the recommended Dutch-process cocoa.

How do I keep these cookies chewy?

Use the correct amount of flour, avoid overmixing the dough, and take the cookies out of the oven at around 10 minutes for softer centers. Let them finish setting on the baking sheet.

Why do I need to measure the flour carefully?

Too much flour can make cookies dense, dry, and less chewy. Spoon flour into your measuring cup and level it off, or weigh it for the most accurate measurement. For this recipe, use 156 grams of flour.

Can I skip the crushed candy canes?

Absolutely! The crushed candy canes are optional. The cookies are already full of chocolate and peppermint flavor from the peppermint extract and peppermint chips.

How many cookies does this recipe make?

This recipe makes approximately 18 double chocolate peppermint cookies.

Serving Suggestions

These cookies are delicious on their own, but they’re especially lovely served with a glass of cold milk, a cup of hot coffee, or a mug of hot chocolate. Add them to a Christmas cookie platter alongside sugar cookies, gingerbread cookies, and chocolate crinkle cookies for a festive dessert spread.

Final Thoughts

These Double Chocolate Peppermint Cookies are everything a holiday cookie should be: rich, chocolatey, chewy, and full of refreshing peppermint flavor. With melty chocolate chips, sweet peppermint pieces, and an optional candy cane topping, they’re a delicious treat to bake and share all season long.

Make a batch for your next holiday gathering, add them to your Christmas cookie boxes, or keep a few on hand whenever a chocolate peppermint craving strikes. Enjoy!

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