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)

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.

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’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.

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

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.

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: 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.

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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

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

double chocolate peppermint cookies - Serving Suggestion

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:

Can I use regular cocoa powder instead of Dutch process?

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.

What if I don’t have peppermint chips?

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.

How do I make sure my cookies stay chewy?

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.

Can I make this recipe vegan or gluten-free?

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!