There’s something magical about the combination of rich chocolate and refreshing peppermint, especially when baked into a cookie. This Double Chocolate Peppermint Cookies Recipe brings cozy warmth with a cool minty twist — perfect for the holidays or anytime you crave that chocolatey, minty vibe in a bite.
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’ve made quite a few peppermint cookie recipes, but this Double Chocolate Peppermint Cookies Recipe feels extra special. The cocoa-rich dough paired with bursts of peppermint chips really hits that sweet spot between indulgence and freshness. Plus, it’s surprisingly easy to master, even if you’re not a pro baker.
- Decadently Chocolatey: Thanks to Dutch process cocoa and both chocolate and peppermint chips, the flavor is deeply rich but never overwhelming.
- Minty Freshness: The peppermint extract and chips add a cool brightness that perfectly balances the dense chocolate.
- Perfect Texture: With chewy centers and crispy edges, these cookies are delightful to bite into every time.
- Festive & Fun: Optional crushed candy canes on top not only make them look pretty but amp up the holiday spirit.
Ingredients & Why They Work
Every item in this Double Chocolate Peppermint Cookies Recipe plays a role in delivering that perfect bite. Here’s a quick look at what goes in and why it’s worth paying attention to each component.
- All-purpose flour: The base that gives structure; measuring it accurately is key to avoid dry cookies.
- Dutch process cocoa powder: Adds a rich, deep chocolate flavor without bitterness.
- Baking powder & baking soda: Work together to give the cookies a little lift and that nice texture contrast.
- Salt: Enhances and balances the sweetness.
- Unsalted butter: Provides richness and moisture — always use softened for easier creaming.
- Light brown sugar: Adds sweetness plus a subtle molasses note, helping keep the cookies chewy.
- Granulated sugar: Contributes crunch and sweetness on the surface.
- Egg yolks: Offer richness and help bind the dough without making it cakey.
- Peppermint extract: Your minty magic — carefully balanced to taste refreshing but not overpowering.
- Vanilla bean paste (or extract): Rounds out the flavors with warmth and depth.
- Peppermint chips: Little pockets of minty bursts — I use Andes, but you can pick your favorite brand.
- Semi-sweet chocolate chips: Melt-y spots of chocolate throughout.
- Crushed candy canes (optional): A festive finishing touch that adds crunch and peppermint fragrance.
Make It Your Way
I like to keep this Double Chocolate Peppermint Cookies Recipe pretty classic, but here and there I sneak in tweaks to suit the occasion or my mood. It’s a flexible recipe that really welcomes your personal spin.
- Variation: Once, I swapped peppermint extract for orange zest and a pinch of cinnamon — it was surprisingly delicious and gave a festive twist that my family loved.
Step-by-Step: How I Make Double Chocolate Peppermint Cookies Recipe
Step 1: Prep and Cream the Butter & Sugars
Start by preheating your oven to 350°F and lining baking sheets with parchment paper—that always makes cleanup easier. Then, in a large bowl, cream together the softened butter, light brown sugar, and granulated sugar using an electric mixer. I usually go for about two minutes until the mix is light and fluffy. This step is key because it builds the base for a tender cookie with just the right chew.
Step 2: Add Egg Yolks and Extracts
Next, mix in the egg yolks along with peppermint extract and vanilla bean paste. Mixing on medium speed until the batter looks pale and airy really helps the flavor marry and the texture stay delicate. If you ever find the peppermint too strong, dial down the extract next time by a quarter teaspoon.
Step 3: Combine Dry Ingredients Carefully
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. When adding these to the wet mixture, stir just until combined. Over-mixing can make cookies tough — I usually stop as soon as I see the flour disappear.
Step 4: Fold in Peppermint & Chocolate Chips
Gently mix in the peppermint chips and semi-sweet chocolate chips, so they’re evenly scattered throughout without breaking up too much. This is what gives the Double Chocolate Peppermint Cookies Recipe that irresistible texture and pockets of surprise flavor.
Step 5: Scoop, Bake, and Enjoy
Scoop the dough into roughly 18 balls—I use a medium cookie scoop—and space them two inches apart on your parchment-lined sheets. Bake for 10 to 12 minutes depending on your texture preference: 10 minutes for soft, chewy centers and 12 for crispier edges. Once out of the oven, let them cool on the sheet for two minutes before transferring to a rack. Sprinkle crushed candy canes on top if you like that extra minty crunch.
Top Tip
From my experience, getting these cookies just right is about balancing moisture and texture along with measuring tools. Here are a few tips that will save you from rookie mistakes and have you turning out spectacular Double Chocolate Peppermint Cookies every time.
- Flour Measurement Matters: Spoon and level your flour instead of scooping directly. I learned this the hard way when my first batch came out dense and dry.
- Don’t Overbake: Cookies continue to cook on the sheet after you pull them from the oven—taking them out when the edges just set will keep centers soft.
- Use Room Temperature Ingredients: This helps everything blend smoothly and traps air for lighter cookies.
- Crushed Candy Cane Timing: Add the crushed candy canes right after baking so they stick and keep their crunch.
How to Serve Double Chocolate Peppermint Cookies Recipe
Garnishes
I love sprinkling crushed candy canes on these cookies fresh from the oven — it adds a sparkle of festive color and a delightful crunch. Sometimes, I dust them lightly with powdered sugar for a snowy effect, especially around Christmas.
Side Dishes
These cookies pair wonderfully with a simple glass of cold milk or a steaming cup of hot cocoa. On chilly days, I sometimes enjoy them alongside peppermint tea, which really amplifies that minty goodness without overwhelming the palate.
Creative Ways to Present
For a holiday party, I like to stack these cookies in a clear glass jar layered with red and green tissue paper to highlight the festive colors. Another fun idea is placing them on a platter with sprigs of fresh rosemary and cranberries for a rustic yet elegant look.
Make Ahead and Storage
Storing Leftovers
I keep leftover double chocolate peppermint cookies in an airtight container at room temperature. They stay fresh and chewy for up to three days, but honestly, they rarely last that long in my house. If you want to keep them a little longer, add a slice of bread in the container to keep the cookies soft.
Freezing
I’ve frozen the cookie dough balls before baking—they freeze well wrapped tightly and placed in a freezer bag. When ready to bake, just pop them in the oven for a minute or two longer than usual. You can also freeze baked cookies layered between parchment paper in a sealed container for up to three months.
Reheating
To enjoy day-old cookies, I like reheating them in a low oven (about 300°F) for 5-7 minutes, which revives that freshly baked softness. Microwaving works in a pinch but can make them a bit too soft or chewy.
Frequently Asked Questions:
Yes, you can use natural cocoa powder as a substitute, but it will give a slightly lighter and more acidic flavor compared to the smooth, mellow taste of Dutch process cocoa. The texture won’t change much, so your cookies should still bake nicely.
You can substitute peppermint chips with crushed candy canes mixed into the dough, or just increase the peppermint extract slightly for more flavor. Either works well to maintain that refreshing mint taste in your cookies.
To keep cookies chewy, avoid overbaking and be precise with flour measurement using the spoon-and-level method or a kitchen scale. Also, using a combination of brown sugar and egg yolks helps retain moisture. Cooling the cookies on the baking sheet before transferring helps finish the cooking gently.
To make a vegan version, you can substitute butter with vegan margarine or coconut oil and use a flaxseed or chia egg instead of egg yolks. For gluten-free, substitute the all-purpose flour with a gluten-free blend but keep an eye on the texture since gluten-free flours behave differently and may need extra binding agents like xanthan gum.
Final Thoughts
This Double Chocolate Peppermint Cookies Recipe has become a go-to for me whenever I want that comforting, festive flavor combo. They’re straightforward enough to whip up on a weekday afternoon but fancy enough to share as a homemade gift or party treat. I can’t recommend these enough — you’ll love that melt-in-your-mouth chocolate with a surprising peppermint zip that keeps you coming back for more. So grab your mixing bowl, and let’s get baking these delightful cookies!
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
- Diet: Vegetarian
Description
Delight in festive Double Chocolate Peppermint Cookies that combine rich cocoa, smooth peppermint flavor, and melty chocolate chips to create the perfect holiday treat. These soft and chewy cookies are topped with crushed candy canes for a crunchy finish.
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
Mix-ins & Topping
- 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 and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and aid even baking.
- Cream Butter and Sugars: In a large bowl, add the softened unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer, cream them together for two minutes until the mixture is light and fluffy.
- Add Egg Yolks and Extracts: Incorporate the two egg yolks, peppermint extract, and vanilla bean paste or extract into the creamed butter and sugars. Mix on medium speed for two minutes until the mixture is pale in color and fluffy.
- Combine Dry Ingredients: Add the measured flour, Dutch process cocoa powder, baking powder, baking soda, and salt to the wet mixture. Mix until just combined, ensuring not to overmix to maintain cookie texture.
- Fold in Peppermint and Chocolate Chips: Gently fold in the peppermint chips and semi-sweet chocolate chips until evenly incorporated.
- Scoop and Arrange Dough: Using a cookie scoop or spoon, form the dough into 18 balls. Place them on the prepared baking sheets, spacing each ball about two inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies for 12 minutes to achieve crispy edges with chewy centers. If you prefer chewier centers, bake for 10 minutes.
- Cool and Add Topping: Allow the cookies to cool on the baking sheets for two minutes before transferring them to a wire cooling rack to cool completely for 10 minutes. Sprinkle crushed candy canes on top while the cookies are still warm if desired.
- Store Leftovers: Store any leftover cookies in an airtight container at room temperature for up to three days for maximum freshness.
Notes
- Measure your flour properly by spooning flour into the measuring cup and leveling it off with a knife or preferably weigh your flour for accuracy. Using too much flour will alter the cookie texture.
- For a stronger peppermint flavor, you can adjust the amount of peppermint extract to taste.
- Using Dutch process cocoa powder gives a richer chocolate flavor to the cookies, but you can substitute with natural cocoa powder if needed, adjusting baking soda accordingly.
- Ensure butter is softened but not melted for the best creaming results.
- Storing cookies in an airtight container helps maintain freshness, but for longer storage, consider freezing the dough balls before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
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