Nothing quite compares to the cozy delight of biting into a cookie that’s rich, chocolatey, and kissed with cool peppermint. This Double Chocolate Peppermint Cookies Recipe brings together those flavors perfectly, making it a festive favorite that’s just as fun to bake as it is to eat.
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 always look forward to making this recipe around the holidays because of the wonderful combination of deep chocolate and refreshing peppermint. It’s the kind of cookie that brings smiles and makes any gathering feel a little more special.
- Perfect Balance of Flavors: The bittersweet cocoa and cooling peppermint create a delightful flavor combo that’s far from ordinary.
- Easy to Make: Despite the fancy flavors, the recipe uses straightforward steps that even beginner bakers will find manageable.
- Customizable Texture: Whether you love chewy centers or crisp edges, you can adjust the bake time to suit your preference.
- Festive and Fun: Topping the cookies with crushed candy canes adds that perfect holiday sparkle and crunch.
Ingredients & Why They Work
Every ingredient here plays a key part in creating cookies that are chewy, flavorful, and full of character. Using real peppermint extract and good-quality Dutch-process cocoa powder really lifts this recipe into the "wow" category.
- All-purpose flour: The base for structure; make sure you measure it carefully to avoid dense cookies.
- Dutch-process cocoa powder: Provides rich, smooth chocolate flavor with less acidity — perfect for deepening the taste.
- Baking powder and baking soda: Together, these give just the right lift and tenderness to your cookies.
- Salt: Enhances all the flavors, balancing out sweetness beautifully.
- Unsalted butter: Softened for easy creaming, it adds richness and helps create that chewy texture.
- Light brown sugar: Adds moisture and a caramel note that pairs perfectly with chocolate.
- Granulated sugar: Helps with crisp edges and sweetness balance.
- Egg yolks: Boost richness and keep the cookies tender without over-drying.
- Peppermint extract: The star that brings fresh, festive mint flavor.
- Vanilla bean paste or extract: Smooths out the flavors and adds subtle depth.
- Peppermint chips (Andes): These melt slightly for bursts of minty sweetness inside.
- Semi-sweet chocolate chips: Chunky pockets of gooey chocolate that you’ll love finding!
- Crushed candy canes (optional): Adds festive color and crunch on top after baking.
Make It Your Way
One of my favorite things about this Double Chocolate Peppermint Cookies Recipe is how easy it is to adapt. Whether you want a dairy-free version or a gluten-free spin, you can tweak it without losing the cookie magic.
- Variation: I’ve swapped out the peppermint chips for white chocolate chips once, and it added a creamy sweetness that was a big hit with guests who prefer a milder mint flavor.
- Dietary modification: Use vegan butter and a flax egg to create a vegan-friendly treat that still feels indulgent.
- Seasonal twist: In warmer months, try adding a sprinkle of orange zest alongside the peppermint for a fresh twist.
Step-by-Step: How I Make Double Chocolate Peppermint Cookies Recipe
Step 1: Creaming the Butter and Sugars until Fluffy
Start by softening your unsalted butter—room temperature is key here. Then, beat it together with light brown sugar and granulated sugar until the mixture is pale and fluffy, about two minutes with an electric mixer. This step builds the foundation for texture, so don’t rush it. I usually scrape down the bowl once to make sure everything incorporates evenly.
Step 2: Adding the Egg Yolks and Extracts
Next, blend in two room-temperature egg yolks, peppermint extract, and vanilla bean paste or extract. Mixing at medium speed for two minutes here is crucial—you want the batter light and airy, which will help the cookies rise and become tender. I always take a moment here to inhale that amazing peppermint-chocolate aroma starting to develop.
Step 3: Mixing the Dry Ingredients
In a separate bowl, whisk together all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and salt. Then, add these dry ingredients to the wet mixture and combine until just mixed. A heads-up: overmixing can make your cookies tough, so I stop as soon as there’s no visible flour left.
Step 4: Incorporating the Peppermint and Chocolate Chips
Fold in your peppermint chips and semi-sweet chocolate chips gently. These add amazing texture and surprise bursts of flavor. I always save a few chips to press lightly on top of each cookie ball before baking, just for extra pretty results.
Step 5: Baking to Your Desired Texture
Scoop the dough into 18 balls, spacing them about two inches apart on parchment-lined baking sheets. Bake at 350°F for 10 to 12 minutes depending on whether you prefer chewy centers (10 minutes) or crispier edges (12 minutes). A quick tip: watch the cookies closely toward the end—their edges set first while centers stay soft.
Step 6: Cooling and Adding the Final Peppermint Crunch
Once baked, let the cookies rest on the pan for two minutes to firm up, then transfer to a wire rack to cool completely. If you’re adding crushed candy canes, sprinkle them on while the cookies are still warm so the bits stick just right and give a festive crunch.
Top Tip
Over the years, I’ve learned that the success of these cookies boils down to careful flour measuring and bake time. Flour weight really makes or breaks cookie texture, and the few extra minutes in the oven can change them from chewy to crisp in a flash.
- Proper Flour Measurement: Spoon the flour into your measuring cup instead of scooping to avoid packing it down — or better yet, weigh it to get precise results.
- Don’t Overmix: Mix dry ingredients in gradually and stop as soon as combined to keep cookies tender.
- Watch the Bake Time: Start checking cookies at 10 minutes to catch the perfect chewy edge or go up to 12 for crispier texture.
- Crushed Candy Cane Topping: Add when cookies are warm, so the pieces stick without melting away.
How to Serve Double Chocolate Peppermint Cookies Recipe
Garnishes
I love topping mine with a light dusting of powdered sugar or more crushed candy canes for a frosted look that’s so inviting. A drizzle of melted white chocolate is also a fun extra if you’re feeling fancy.
Side Dishes
These cookies pair wonderfully with a hot cup of peppermint mocha or a creamy glass of cold milk. For gatherings, I like to have a bowl of whipped cream or chocolate sauce nearby for dipping—it’s a simple touch that turns these into a mini dessert experience.
Creative Ways to Present
For holiday parties, I like to arrange these Double Chocolate Peppermint Cookies on a festive platter with sprigs of fresh pine or holly for a wintry vibe. Wrapping a few in clear cellophane tied with red ribbon makes for adorable homemade gifts, too.
Make Ahead and Storage
Storing Leftovers
I store any leftover cookies in an airtight container at room temperature, which keeps them fresh for up to three days. They usually don’t last that long in my house, but this method works great if you want to prep ahead!
Freezing
I freeze the cookie dough balls on a baking sheet first, then transfer them to a zip-top freezer bag. This way, I can bake fresh cookies in smaller batches whenever I want that peppermint-chocolate fix. Frozen dough keeps well for about a month.
Reheating
To warm up leftover cookies, pop them into a 300°F oven for 5 minutes or microwave briefly (about 10 seconds). This refreshes the softness and melts the chocolate slightly, bringing back that just-baked feeling.
Frequently Asked Questions:
Absolutely! While peppermint chips add a special festive kick, regular semi-sweet or dark chocolate chips will still result in delicious cookies with a chocolate-mint feel if you add a bit more peppermint extract to compensate.
For chewy cookies, bake them on the shorter side of the recommended baking time (around 10 minutes) and be careful not to overmix the dough. Also, using light brown sugar helps keep them moist.
You can swap out the butter for vegan butter and substitute egg yolks with flax eggs to make the recipe vegan. For gluten-free, use a 1:1 gluten-free flour blend measured properly. The texture might be slightly different but just as tasty!
Yes, baked cookies freeze well. Store them in an airtight container or freezer bag for up to three months. To enjoy, thaw at room temperature or warm gently in the oven.
Final Thoughts
This Double Chocolate Peppermint Cookies Recipe holds a special place in my baking routine because it’s reliably delicious every time and perfect for sharing. I hope you’ll give it a try and enjoy baking and eating these cookies just as much as I do. Once you get them right, they become your go-to for any time chocolate and mint cravings strike!
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
Description
A festive treat perfect for the holidays, these Double Chocolate Peppermint Cookies combine rich cocoa, peppermint flavor, and chunks of peppermint and chocolate chips for a delightful chewy and slightly crispy cookie experience.
Ingredients
Dry Ingredients
- 1 ¼ 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) 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 tablespoons 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, add the softened unsalted butter, light brown sugar, and granulated sugar. Use an electric mixer to cream them together for two minutes or until the mixture is light and fluffy.
- Add Egg Yolks and Extracts: To the creamed mixture, add the egg yolks, peppermint extract, and vanilla bean paste or extract. Mix on medium speed for two minutes until the batter turns pale and fluffy.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, Dutch process cocoa powder, baking powder, baking soda, and salt.
- Mix Dry with Wet: Gradually add the dry ingredients into the wet ingredient bowl and mix until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Chips: Gently fold in the peppermint chips and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Scoop Dough: Scoop the dough into 18 equal-sized balls and arrange them about two inches apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes for crispier edges or 10 minutes for chewier centers, depending on your preference.
- Cool and Add Topping: Once baked, let the cookies cool on the baking sheets for two minutes, then transfer them to a wire rack to cool completely for 10 minutes. If desired, sprinkle the tops with crushed candy canes to add a festive crunch.
- Storage: Store any leftovers in an airtight container for up to three days to maintain freshness.
Notes
- Measure flour properly by spooning it into the measuring cup and leveling it off with a knife to avoid packing too much flour, which can toughen the cookies.
- For best accuracy, weigh your flour at 125 grams per cup instead of measuring by volume.
- Use room temperature egg yolks to ensure even mixing and better texture.
- Softened unsalted butter is important for proper creaming with sugars, which results in the right cookie structure.
- Crushed candy canes on top are optional but add a nice festive touch and crunch.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
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