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

There’s something utterly magical about the way chocolate and peppermint dance together in this **Double Chocolate Peppermint Cookies Recipe**. These cookies bring that perfect balance of rich cocoa and refreshing mint, making them an absolute joy to bake and even better to eat.

Four dark chocolate cookies are spread in a slightly overlapping circle on a white marbled surface. Each cookie has a rough, cracked texture and is topped with small red and white peppermint candy pieces and a light sprinkle of white sugar crystals. Around the cookies, there are three red and white candy canes and a shiny red Christmas ornament ball adding a festive feel. The colors contrast well with the dark cookies and the white marbled background, creating a vibrant holiday scene. 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 first tried these cookies last winter, and honestly, they’ve become my go-to festive treat. They’re not just your usual chocolate cookie; the hint of peppermint adds such a refreshing twist that you'll find yourself reaching for one after another.

Double dose of decadence: Using both cocoa powder and chip chocolate makes every bite intense and satisfying.
Minty freshness: Peppermint extract and chips infuse the dough with that cool holiday cheer without overpowering.
Customizable texture: Whether you like chewy centers or crisp edges, this recipe gives you the option to bake it your way.
Simple yet impressive: A straightforward recipe that yields fancy, bakery-quality cookies in your own kitchen.

A close-up of a dark brown chocolate cookie with a rough texture, topped with small white and red crushed peppermint pieces. The cookie has one bite taken out of its side, showing a slightly softer inside. It rests on a white sheet with black musical notes, beside a red and white candy cane at the bottom left. The background includes a white marbled surface with a shiny red ornament and a frosted white decorative piece on the right. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Double Chocolate Peppermint Cookies Recipe come together to create that perfect texture and flavor harmony. A couple of things to keep in mind: use good-quality Dutch-processed cocoa for that deep chocolate taste, and don’t skimp on the peppermint chips—they really make the flavor pop.

Flat lay of a small mound of all-purpose flour, a heap of rich Dutch-process cocoa powder, a few specks of baking powder and baking soda sprinkled neatly, a pinch of salt crystals, a pat of softened unsalted butter, a small pile of light brown sugar, a small pile of granulated white sugar, two whole uncracked brown eggs with clean shells, a small white bowl of clear peppermint extract, a small white bowl of vanilla bean paste, a small white bowl filled with peppermint chips, a small white bowl of semi-sweet chocolate chips, a small white bowl with crushed candy canes, all arranged symmetrically on simple white ceramic bowls and plates, 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: Essential for the cookie structure; measure it carefully to avoid dense cookies.
Cocoa powder (Dutch process): Gives the cookies a rich, smooth chocolate flavor and dark color.
Baking powder & baking soda: Work together to give just enough rise and tenderness.
Salt: Enhances the chocolate and balances the sweetness.
Unsalted butter: For richness and a tender crumb; make sure it's softened for easy creaming.
Light brown sugar: Adds moisture and a hint of caramel flavor.
Granulated white sugar: Supports crispiness around the edges.
Egg yolks: Use only yolks for extra richness and chewiness.
Peppermint extract: The star mint flavor—pure peppermint extract works best for a real kick.
Vanilla bean paste or extract: Rounds out flavor and balances the peppermint.
Peppermint chips (Andes): Melt slightly in the oven, giving bursts of minty sweetness.
Semi-sweet chocolate chips: For melty pockets of chocolate goodness.
Crushed candy canes (optional): Adds crunch and pretty garnish with a minty finish.

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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 tweak for your taste or occasion. I often switch things up depending on the season or mood, so feel free to play along!

Variation: For a dairy-free twist, swap the butter for coconut oil and use dairy-free chocolate chips—I’ve tried this, and the cookies still come out wonderfully tender and flavorful.
Less minty: If peppermint’s too strong for you, cut the extract in half but keep the chips for texture.
Extra festive: Try rolling the cookie dough balls in crushed candy canes before baking for an all-over minty shimmer.

Step-by-Step: How I Make Double Chocolate Peppermint Cookies Recipe

Step 1: Prep Your Oven and Baking Sheets

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking. This is a simple step but essential to prevent your cookies from burning on the bottom or sticking to the pan—trust me, I learned this early on!

Step 2: Cream Butter and Sugars

In a large bowl, toss in your softened unsalted butter with both the light brown and granulated sugars. Use an electric mixer to beat them together for about two minutes until the mixture turns light, fluffy, and just a little pale. This step sets the stage for tender, airy cookies.

Step 3: Add Depth with Egg Yolks and Extracts

Now add the egg yolks, peppermint extract, and vanilla bean paste (or extract). Mix on medium speed for two more minutes until the batter looks pale and fluffy—you’ll see the texture change and smell that lovely minty aroma fill your kitchen.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together your flour, Dutch-process cocoa powder, baking powder, baking soda, and salt. Adding them all at once ensures even distribution and avoids clumps in your dough.

Step 5: Mix Dry Ingredients Into Wet

Slowly add the dry mix to the wet ingredients, mixing just until combined. Overmixing here can lead to tough cookies, so stop as soon as you see no flour streaks.

Step 6: Fold in Peppermint and Chocolate Chips

Gently stir in the peppermint chips and semi-sweet chocolate chips, folding them into the dough to get nice pockets of melty mint and chocolate in every cookie.

Step 7: Scoop and Bake

Scoop the dough into 18 roughly equal balls using a cookie scoop or tablespoon. Arrange them on your prepared pans, leaving about two inches between each to allow room for spreading. Bake for 10-12 minutes—10 if you prefer soft centers, 12 for a crisper edge. Keep an eye on them near the end; every oven is a bit different.

Step 8: Cool and Add a Festive Touch

Let the cookies rest on the baking sheets for two minutes before transferring to a wire rack to cool completely. If you like, sprinkle crushed candy canes on top while still warm to add a festive crunch that’s as pretty as it is flavorful.

Top Tip

From my experience making these Double Chocolate Peppermint Cookies Recipe again and again, here are a few insider tips that will keep your cookies perfect every time.

Flour measurement matters: I can’t stress this enough—measure your flour by spooning it into the cup or, better yet, weigh it. Too much flour makes cookies dry and cakey instead of tender.
Use room temperature ingredients: Softened butter and room temperature egg yolks cream better, creating that lovely light texture.
Don’t overbake: Pull them out when the centers still look slightly soft—they’ll firm up as they cool, keeping your cookies chewy.
Mint flavor balance: If you’re unsure about peppermint extract strength, start with less and adjust next time; extracts vary by brand.

How to Serve Double Chocolate Peppermint Cookies Recipe

double chocolate peppermint cookies - Serving Suggestion

Garnishes

I love topping these cookies with crushed candy canes; it adds a lovely crunch and a festive vibe that makes them great for parties. Sometimes I drizzle a bit of melted white chocolate over the top for an extra special touch—that peppermint and white chocolate combo is dreamy.

Side Dishes

These cookies go perfectly with a simple glass of cold milk or a steaming cup of hot cocoa when you want to lean fully into the holiday spirit. I’ve also served them alongside peppermint mocha for a fun coffee hour treat!

Creative Ways to Present

For holiday gatherings, I’ve arranged these cookies on festive platters with sprigs of fresh pine and some mini candy canes scattered around. You can also stack them in a decorative jar tied with a ribbon—makes a lovely edible gift!

Make Ahead and Storage

Storing Leftovers

Store leftover Double Chocolate Peppermint Cookies in an airtight container at room temperature for up to three days. I usually keep mine in a cookie tin lined with parchment to keep them soft but with crisp edges.

Freezing

If you want to freeze these cookies, bake them first and let them cool completely. Then stack with wax paper between layers in a freezer-safe container. They freeze wonderfully for up to a month—great for making ahead during busy holiday seasons.

Reheating

To warm frozen or refrigerated cookies, pop them into a 300°F oven for 5 minutes. That brings back the softness perfectly without drying them out—like fresh-baked magic every time.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch process?

You can, but Dutch-processed cocoa gives this recipe its signature smooth, rich flavor and darker color. If you use natural cocoa, the flavor might be slightly more acidic and lighter in color, but the cookies will still be delicious!

How do I make these cookies chewy instead of crispy?

Bake the cookies for about 10 minutes rather than 12, and be sure to let them cool on the baking sheet for a couple of minutes before transferring to a wire rack. This allows the centers to stay soft and chewy while the edges just set.

Can I substitute peppermint extract with peppermint oil?

Peppermint oil is much stronger than extract, so use it sparingly—start with half the amount and adjust to taste. Too much oil can make the cookies taste bitter or overpowering.

Are these cookies suitable for freezing dough?

Yes! You can scoop the dough onto a baking sheet, freeze until firm, then transfer the frozen dough balls into a freezer bag. When ready, bake straight from frozen adding a couple extra minutes to baking time. This is a great way to have fresh cookies anytime.

Final Thoughts

These Double Chocolate Peppermint Cookies Recipe has such a warm spot in my heart—whenever I bake them, I’m instantly reminded of cozy winter afternoons and good company. I hope you’ll give them a try and find as much joy in making and sharing them as I do. Once you get the hang of the balance between mint and chocolate, these cookies will be a cherished staple in your recipe collection!