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 tablespoons (30 g) Dutch process cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon 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 teaspoon peppermint extract; 1 teaspoon vanilla bean paste or extract; 1/2 cup (100 g) peppermint chips, Andes; 1/4 cup (50 g) semi-sweet chocolate chips; 2 tablespoons crushed candy canes for topping, optional

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.

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 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.

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

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.

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: 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.

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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

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

double chocolate peppermint cookies - Serving Suggestion

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:

Can I use regular chocolate chips instead of peppermint chips?

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.

How do I make sure my cookies turn out chewy?

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.

Can I make these cookies vegan or gluten-free?

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!

Is it okay to freeze the baked cookies?

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!