Double Chocolate Peppermint Cookies Recipe

I made a batch of these decadent Double Chocolate Peppermint Cookies for a holiday cookie exchange recently, and they were an absolute sensation on the dessert platter. After baking these myself, I can tell you that combining Dutch-process cocoa powder with melty peppermint chips and semi-sweet chocolate creates the ultimate rich, chocolate-forward cookie base.

The addition of peppermint extract and a festive sprinkle of crushed candy canes delivers a refreshing minty finish that balances the deep chocolate richness. I was so amazed by how effortlessly creaming the butter, brown sugar, and egg yolks yields a tender, chewy center with perfectly crisp edges. 

Ingredients

Here is everything you will need to bake these rich, minty chocolate cookies, along with pro tips on why each component works so well.

• 1 ¼ cups (156 g) all-purpose flour – spooned and leveled; provides the exact structural foundation without drying out the dough.
• ½ cup (40 g) Dutch process cocoa powder – imparts a deep, smooth, and robust chocolate flavor with a dark, rich color.
• ½ tsp baking powder & ½ tsp baking soda – paired to give the cookies just the right amount of lift and chewiness.
• ½ tsp salt – cuts through the rich chocolate sweetness and enhances all the vanilla and peppermint notes.
• ¾ cup (168 g) unsalted butter, softened – room temperature butter creams smoothly with sugars to build a tender cookie crumb.
• ¾ cup (165 g) light brown sugar, packed – brings rich molasses moisture to keep the centers delightfully soft and fudgy.
• ¼ cup (50 g) granulated white sugar – helps create those desirable crisp outer edges while sweetening the dough.
• 2 large egg yolks, at room temperature – egg yolks add extra fat and richness without extra liquid, ensuring a dense, chewy texture.
• 1 tsp peppermint extract – infuses the dough with a cool, refreshing minty aroma.
• 1 tsp vanilla bean paste or extract – rounds out the chocolate profile with warm, sweet aromatic depth.
• ½ cup (100 g) Andes peppermint chips – melts into creamy pockets of mint-chocolate goodness throughout the cookie.
• ¼ cup (50 g) semi-sweet chocolate chips – adds classic, melty pockets of rich chocolate.
• 2 tbsp crushed candy canes (optional) – sprinkled over top right after baking for a festive crunch and snowy holiday look.

Note: Yields 18 cookies as a rich, crowd-pleasing holiday treat.

Variations

If you want to customize these cookies for different chocolate pairings or dietary preferences, give these simple ingredient swaps a try.

• White Chocolate Peppermint Twist: Swap the semi-sweet chocolate chips for white chocolate chips to create a gorgeous contrast against the dark cocoa dough.
• Gluten-Free Holiday Cookies: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend containing xanthan gum.
• Espresso Infusion: Add ½ teaspoon of instant espresso powder to the dry ingredients to supercharge the rich dark chocolate flavor.

Credit: inbloombakery

Cooking Time

Planning your holiday baking schedule is completely simple with this quick time breakdown.

• Prep Time: 15 minutes
• Cooking Time: 12 minutes
• Total Time: 35 minutes (includes cooling time)

Equipment You Need

Having these essential baking tools ready before you begin will make mixing, scooping, and baking your cookies smooth and effortless.

• Electric stand mixer or hand mixer – creams the butter and sugars until light and fluffy.
• Baking sheets & parchment paper – provides a non-stick surface for even baking without burning the bottoms.
• Cookie scoop – portions the dough into 18 uniform balls for even baking times.
• Wire cooling rack – allows air to circulate around the baked cookies so they set with the ideal texture.

How to Make Double Chocolate Peppermint Cookies?

Creating bakery-quality double chocolate cookies relies on properly creaming your butter and sugars and baking just until the centers are set. By pressing crushed candy canes onto the warm cookies right out of the oven, you create a festive, glistening finish.

Creaming the Butter and Sugars

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl using an electric mixer, cream together the 3/4 cup softened unsalted butter, 3/4 cup light brown sugar, and 1/4 cup granulated white sugar for about 2 minutes until light and fluffy.

Incorporating Eggs and Extracts

Add the 2 room-temperature egg yolks, 1 teaspoon peppermint extract, and 1 teaspoon vanilla bean paste or extract to the creamed butter mixture. Mix on medium speed for another 2 minutes until the mixture becomes pale in color and fluffy.

Mixing Dry Ingredients and Chips

Add the 1 1/4 cups all-purpose flour, 1/2 cup Dutch process cocoa powder, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt to the bowl. Mix on low speed just until combined, taking care not to overmix. Gently fold in the 1/2 cup peppermint chips and 1/4 cup semi-sweet chocolate chips just until incorporated.

Scooping, Baking, and Topping

Scoop the dough into 18 equal balls and arrange them two inches apart on the prepared baking sheets. Bake at 350°F (175°C) for 10 to 12 minutes (pulling at 10 minutes for chewier centers or 12 minutes for crispier edges). Let the cookies cool on the baking sheet for 2 minutes, transfer to a cooling rack, sprinkle with 2 tablespoons of crushed candy canes if desired, and serve!

Additional Tips for Making this Recipe Better

Here are a few personal observations and tricks I learned while baking these cookies that will help you achieve absolute perfection in your own kitchen.

• I always make sure to use Dutch-process cocoa powder rather than natural cocoa because its smoother, neutralized acidity yields a deeper, richer chocolate flavor and color.
• In my experience, pulling the cookies from the oven when the centers still look slightly soft is the secret to getting that fudgy, chewy center as they cool.
• I love pressing a few extra chocolate chips or peppermint pieces into the tops of the dough balls right before they go into the oven for a gorgeous bakery-style look.
• Whenever I make these, I store them in an airtight container with a slice of fresh white bread to keep the cookies exceptionally soft for days.

How to Serve Double Chocolate Peppermint Cookies?

Present these rich, dark chocolate cookies stacked high on a festive holiday platter or arranged on a tiered dessert stand. Garnish the serving tray with a few whole candy canes and sprigs of fresh evergreen or holly to highlight the holiday theme. Serve alongside a tall glass of cold milk, hot cocoa, or steaming espresso for an incredible flavor pairing.

Nutritional Information

Here is a quick overview of the estimated key nutritional metrics per serving (1 cookie) for this recipe.

• Calories: 220 kcal
• Protein: 2 g
• Carbohydrates: 28 g
• Fat: 11 g

Make Ahead and Storage

Managing your holiday baking schedule or storing leftover cookies is simple when following these easy guidelines.

Room Temperature Storage

Store fully cooled Double Chocolate Peppermint Cookies in an airtight container at room temperature for up to 3 days to maintain their soft, chewy texture.

Refrigerator Guidelines

Avoid storing baked cookies in the refrigerator, as the cold environment can dry out the crumb and cause the peppermint chips to harden too much.

Freezing Process

Freeze unbaked cookie dough balls on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding 1 to 2 extra minutes to the bake time.

Reheating Instructions

No reheating needed! Enjoy these cookies at room temperature, or warm them in the microwave for 8 to 10 seconds if you prefer melted, gooey chocolate centers.

Why You’ll Love This Recipe?

You are going to fall in love with how effortlessly this recipe delivers bakery-quality holiday cookies right from your own kitchen.

• Rich, Decadent Chocolate Flavor: Combining Dutch-process cocoa with semi-sweet and peppermint chips creates an intensely chocolatey treat.
• Perfect Chewy Texture: Egg yolks and brown sugar ensure soft, fudgy centers with delightful crisp edges.
• Festive Peppermint Crunch: Crushed candy canes and peppermint chips provide a refreshing, minty bite that screams winter holidays.
• Great Make-Ahead Ease: Dough balls freeze exceptionally well, letting you bake fresh, warm cookies whenever holiday cravings strike.