Double Chocolate Peppermint Cookies

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Rich, fudgy, and delightfully festive, these Double Chocolate Peppermint Cookies are a chocolate lover’s winter dream. Each bite melts in your mouth with a perfect balance of deep cocoa flavor and a cool peppermint crunch. Whether you’re baking for a holiday cookie swap, prepping a dessert platter, or just want a cozy treat for yourself, these cookies deliver indulgence with a refreshing twist.

What sets them apart is the double hit of chocolate: unsweetened cocoa for depth and semi-sweet chocolate chips for melty richness. Crushed peppermint candies stirred in and sprinkled on top take them over the edge into pure holiday magic.

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Why You’ll Love These Double Chocolate Peppermint Cookies

They’re the ideal cookie when you want something decadent yet refreshing. The soft-baked centers and slightly crisp edges offer bakery-style texture with little effort. They’re easy to prep ahead and freeze well, too. Best of all, they look gorgeous on a platter without needing elaborate decorating skills.

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Can I Use Candy Canes Instead of Peppermint Candies?

Absolutely. Candy canes work just as well. Just crush them to the same size as you would peppermint candies—small shards but not dust. The texture and flavor will be nearly identical, and it’s a great way to use up leftover holiday treats.

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Ingredients for the Double Chocolate Peppermint Cookies

All-purpose flour – Gives structure to the cookies while keeping them soft and chewy.

Unsweetened cocoa powder – Adds deep chocolate flavor and a beautiful dark color.

Baking soda – Helps the cookies rise slightly and gives them a soft, puffy center.

Salt – Balances the sweetness and enhances all the flavors.

Unsalted butter – Provides richness and moisture.

Brown sugar – Adds moisture and chewiness from the molasses.

Granulated sugar – Helps the cookies spread and adds sweetness.

Large egg – Binds the dough and contributes to the soft texture.

Peppermint extract – Delivers a burst of cool, minty flavor.

Vanilla extract – Adds warmth and depth to the chocolate and peppermint.

Semi-sweet chocolate chips – Melt into gooey pockets for double chocolate delight.

Crushed peppermint candies – Mixed in and sprinkled on top for flavor and crunch.

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How To Make the Double Chocolate Peppermint Cookies

Step 1: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar until creamy and fluffy. This should take about 2–3 minutes with an electric mixer.

Step 2: Add Egg and Extracts

Beat in the egg, followed by the peppermint extract and vanilla extract. Mix until fully combined.

Step 3: Mix Dry Ingredients Separately

In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed until a thick dough forms.

Step 5: Stir in Chocolate Chips and Peppermint

Fold in the semi-sweet chocolate chips and 1/4 cup of crushed peppermint candies.

Step 6: Scoop and Chill

Scoop tablespoon-sized balls of dough onto a baking sheet. Chill for at least 30 minutes to help them hold their shape while baking.

Step 7: Bake to Perfection

Preheat the oven to 350°F (175°C). Bake chilled dough balls for 9–11 minutes or until the edges are set and centers look slightly underbaked.

Step 8: Garnish and Cool

While still warm, sprinkle additional crushed peppermint over each cookie. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

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Perfect For Sharing or Snacking (Makes 24 Cookies)

These cookies are great for parties, gifting, or cozying up with a cup of cocoa. The recipe yields 24 cookies, making it perfect for sharing with friends and family. Each cookie has just the right size for a satisfying bite without being overwhelming.

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How to Store These Cookies for Freshness

To keep your Double Chocolate Peppermint Cookies at peak deliciousness:

• Room temperature: Store in an airtight container for up to 5 days.
• Freeze baked cookies: Layer between parchment in a sealed container and freeze up to 2 months.
• Freeze dough: Scoop dough balls and freeze unbaked. Bake straight from frozen with 1–2 extra minutes added.

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Frequently Asked Questions

Can I make these gluten-free?
Yes, just substitute the all-purpose flour with a good quality 1:1 gluten-free baking blend. Results may be slightly softer but still delicious.

Can I use white chocolate chips instead?
Definitely! White chocolate pairs beautifully with peppermint. Swap in fully or go half semi-sweet and half white chocolate chips for a fun twist.

How do I crush peppermint without making dust?
Place candies in a zip-top bag and gently bash with a rolling pin until they break into small bits. Avoid overdoing it to keep texture.

Can I double this recipe?
Yes! Just ensure you chill the dough between batches and bake in batches to maintain even baking.

Do I need to chill the dough?
Chilling helps the cookies keep their shape and enhances flavor. You can skip it, but your cookies may spread more.

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Want More Cookie Ideas with a Twist?

If you love these Double Chocolate Peppermint Cookies, you’ll probably enjoy these other cozy treats:

• Soft Pumpkin Snickerdoodles with Cinnamon Sugar
• Red Velvet Cheesecake Brownies
• Salted Caramel Cake That Melts In Your Mouth
• Hot Buttered Mini Donuts
• Oatmeal Jam Bars

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Save This Pin For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go full semi-sweet or mix in some white chocolate? Did you try spearmint instead of peppermint?

I love hearing how others make these cookies their own. Ask questions anytime—let’s help each other bake better!

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