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Double Chocolate Peppermint Cookies Recipe

4.4 from 87 reviews

These Irresistible Double Chocolate Peppermint Cookies combine rich Dutch-process cocoa and semi-sweet chocolate chips with refreshing peppermint flavor for a festive, chewy treat with crisp edges. Perfectly balanced and easy to make, they are an ideal holiday cookie that melts in your mouth and delights your taste buds.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 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

Add-ins and Toppings

  • 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

  1. Preheat and prepare baking sheets. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream butter and sugars. In a large bowl, use an electric mixer to cream together the softened butter, light brown sugar, and granulated sugar for about 2 minutes. This creates a light, fluffy base that will add tenderness to the cookies.
  3. Add egg yolks and flavorings. Beat in the egg yolks, peppermint extract, and vanilla bean paste or extract until the mixture turns pale and fluffy, incorporating air for a light texture.
  4. Combine dry ingredients. In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening and cocoa.
  5. Mix dry into wet ingredients. Gradually add the dry mixture to the butter mixture, mixing just until combined to avoid overworking the dough which can make cookies tough.
  6. Fold in chips. Gently fold in the peppermint chips and semi-sweet chocolate chips until evenly distributed throughout the dough.
  7. Portion the dough. Scoop the dough into 18 equal balls and arrange them about 2 inches apart on the prepared baking sheets to give them space to spread.
  8. Bake the cookies. Bake for 10–12 minutes until the edges are set and the centers appear soft. Bake closer to 10 minutes for chewier cookies; 12 minutes for crispier edges.
  9. Cool and garnish. Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely for 10 minutes. While still warm, sprinkle with crushed candy canes if desired for an extra festive touch.
  10. Serve and enjoy. These cookies are best enjoyed fresh, combining chewy centers with a delightful peppermint chocolate flavor perfect for any occasion.

Notes

  • Baking Tips: Measure flour accurately by spooning and leveling or weighing to prevent dense cookies.
  • For more peppermint intensity, add extra peppermint extract or top with additional peppermint chips.
  • Use Dutch-process cocoa powder to achieve a deeper color and smoother chocolate flavor.
  • Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days.
  • 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.
  • Yield: Makes 18 cookies.
  • Texture: Chewy centers with crisp edges provide a perfectly rich and festive cookie experience.

Keywords: double chocolate cookies, peppermint cookies, holiday cookies, chocolate peppermint cookies, festive cookies, chewy cookies, baking cookies