Introduction

These irresistible double chocolate peppermint cookies bring together rich cocoa, cool peppermint, and melty chocolate chips for a festive treat. Perfect for the holidays or any time you crave a chocolatey, minty indulgence. Their chewy centers and crisp edges make them simply unforgettable.

A stack of six dark brown chocolate cookies is placed on a white plate, each cookie topped with crushed white and red peppermint candy pieces. The cookies have a cracked texture on the surface, showing a soft and chewy inside. The background is a white marbled surface with part of a blurred second plate visible behind. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¼ cups (156 g) all-purpose flour, spooned and leveled
6 tablespoons (30 g) Dutch-process cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (168 g) unsalted butter, softened
¾ cup (165 g) packed light brown sugar
¼ cup (50 g) granulated sugar
2 egg yolks, room temperature
1 teaspoon peppermint extract
1 teaspoon vanilla bean paste or vanilla extract
½ cup (100 g) peppermint chips (such as Andes)
¼ cup (50 g) semi-sweet chocolate chips
2 tablespoons crushed candy canes, optional for topping

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer for about 2 minutes, until light and fluffy.
Step 3: Add egg yolks, peppermint extract, and vanilla, then beat until pale and fluffy.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
Step 5: Fold in the peppermint chips and chocolate chips until evenly distributed.
Step 6: Scoop the dough into 18 balls and arrange them 2 inches apart on the prepared baking sheets.
Step 7: Bake for 10–12 minutes, until the edges are set and centers appear soft. For chewier cookies, bake closer to 10 minutes; for crispier edges, bake about 12 minutes.
Step 8: Cool the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool for 10 minutes.
Step 9: Sprinkle crushed candy canes over the warm cookies if desired, then serve and enjoy.

Tips & Variations

Measure your flour accurately—spoon and level, or weigh it—to avoid dense cookies.
For extra peppermint flavor, add a few drops more peppermint extract or top with additional peppermint chips.
Using Dutch-process cocoa powder enhances the deep color and smooth chocolate flavor.
Try substituting candy cane topping with chopped peppermint bark for a crunchy texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. You can also freeze baked cookies for up to 2 months or freeze unbaked dough balls for up to 3 months; bake from frozen adding 1–2 minutes to the baking time for best results.

How to Serve

A stack of seven thick, round chocolate cookies sits on a white plate, each cookie featuring a cracked surface with visible chunks of crushed red and white peppermint candy scattered on top, adding a festive touch. The cookies are deep brown with a slightly glossy texture from melted chocolate, and the peppermint pieces create bright, contrasting patches of red and white. The plate rests on a white marbled surface, enhancing the rich colors of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, but the color might be lighter and the flavor slightly less smooth. Dutch-process cocoa is preferred for richer taste and appearance.

How do I make the cookies more chewy?

Bake the cookies closer to 10 minutes and be sure not to overbake. Using room temperature egg yolks and not overmixing the dough also helps achieve a chewier texture.