Double Chocolate Peppermint Cookies

The holidays call for cozy moments, warm kitchens, and the sweet aroma of freshly baked cookies wafting through the air. And what better way to capture the magic of the season than with Double Chocolate Peppermint Cookies? These indulgent, fudgy treats combine the richness of cocoa, the creaminess of melted chocolate, and the refreshing zing of peppermint — a trio that perfectly embodies Christmas cheer.

Whether you’re preparing for a cookie exchange, a Christmas Eve dessert table, or just need a little chocolate fix to brighten your day, these cookies are guaranteed to impress. In this post, we’ll explore everything you need to know: from the ingredients that make them irresistible to the best baking tips, storage ideas, and creative variations.

 Why You’ll Love These Double Chocolate Peppermint Cookies

Before we get into the details, let’s talk about what makes these cookies truly special:

  • Rich and Fudgy Texture: Thanks to cocoa powder and melted chocolate, every bite melts in your mouth.

  • Perfectly Pepperminty: Just enough peppermint extract and candy cane pieces to refresh without overpowering.

  • Holiday-Ready Look: The crushed peppermint sparkles like snow, making these cookies stunning for gift boxes or cookie platters.

  • Quick and Easy to Make: No chilling required — ready in under 30 minutes!

  • Crowd Favorite: Loved by both chocolate lovers and mint enthusiasts.

 Ingredients You’ll Need

Here’s a breakdown of what you’ll need to make these festive cookies:

Dry Ingredients

  • 1 cup (125 g) all-purpose flour – The base that keeps your cookies chewy yet soft.

  • ½ cup (45 g) unsweetened cocoa powder – Use high-quality Dutch-processed cocoa for a deeper chocolate flavor.

  • 1 teaspoon baking soda – Helps the cookies rise just enough.

  • ¼ teaspoon salt – Enhances the overall flavor.

Wet Ingredients

  • ½ cup (115 g) unsalted butter, softened – Brings richness and structure.

  • ¾ cup (150 g) light brown sugar – Adds moisture and a hint of caramel undertone.

  • ¼ cup (50 g) granulated sugar – Balances sweetness.

  • 1 large egg – Binds everything together.

  • 1 teaspoon pure vanilla extract – Deepens the flavor.

  • ½ teaspoon peppermint extract – The star of the show, so don’t overdo it!

Mix-ins

  • ¾ cup (130 g) semisweet chocolate chips or chunks – The first layer of double chocolate.

  • ½ cup (80 g) white chocolate chips (optional) – Adds visual contrast and extra sweetness.

  • ½ cup crushed peppermint candies or candy canes – The final festive touch.

 Step-by-Step Instructions

Step 1: Preheat and Prepare

  • Preheat your oven to 350°F (175°C).

  • Line two baking sheets with parchment paper or silicone mats.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugars

In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy — about 2 to 3 minutes using an electric mixer.

Step 4: Add the Egg and Extracts

Beat in the egg, vanilla extract, and peppermint extract. The mixture should be creamy and slightly thick.

Step 5: Mix in the Dry Ingredients

Gradually add the dry ingredients into the wet mixture. Stir until no streaks of flour remain. The dough will be rich, dark, and slightly sticky.

Step 6: Fold in the Chocolate and Peppermint

Gently fold in the chocolate chips (both semisweet and white, if using) and half of the crushed peppermint.

Step 7: Scoop and Bake

  • Scoop the dough using a medium cookie scoop (about 1½ tablespoons each).

  • Place on prepared baking sheets about 2 inches apart.

  • Bake for 9–11 minutes, just until the edges are set but the centers are soft.

Step 8: Add Final Touches

Right after removing from the oven, sprinkle the remaining crushed peppermint on top while the cookies are warm — this helps it stick beautifully.

Step 9: Cool and Enjoy

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve slightly warm for maximum gooeyness.

 Expert Tips for Perfect Double Chocolate Peppermint Cookies

  1. Don’t Overbake!
    The key to fudgy centers is removing the cookies when they look slightly underdone. They’ll continue baking on the sheet.

  2. Use High-Quality Cocoa and Chocolate.
    The flavor of your cookies depends heavily on your chocolate choice. Brands like Ghirardelli or Valrhona elevate the taste.

  3. Crush Peppermint Carefully.
    Use a zip-top bag and rolling pin — avoid over-crushing to keep some pretty red-and-white pieces.

  4. Add a Sprinkle of Sea Salt.
    A tiny pinch of flaky salt on top creates an irresistible contrast to the sweetness.

  5. Make Ahead.
    The dough freezes perfectly for up to 3 months. Just scoop, freeze on a tray, and bake from frozen — add 1 extra minute to the bake time.

 Creative Variations

These cookies are amazing as-is, but you can always put your own twist on them:

  • Triple Chocolate Peppermint Cookies: Add white chocolate chunks for even more indulgence.

  • Peppermint Mocha Cookies: Add 1 tablespoon of instant espresso powder to the dry mix.

  • Gluten-Free Version: Substitute with 1:1 gluten-free baking flour.

  • Vegan Option: Replace butter with coconut oil and egg with a flaxseed “egg.”

  • Peppermint Bark Cookies: Dip half of each baked cookie in melted white chocolate and sprinkle with peppermint pieces.

 How to Store and Freeze

Storage:
Keep your cookies in an airtight container at room temperature for up to 5 days. Layer parchment paper between them to prevent sticking.

Freezing Dough:
Roll dough balls, freeze on a tray for 1 hour, then transfer to freezer bags. Bake straight from frozen — no need to thaw.

Freezing Baked Cookies:
Once cooled, freeze cookies in airtight containers. Thaw at room temperature or reheat in the microwave for 10 seconds to restore their softness.

 Serving Suggestions

  • Pair with hot cocoa for the coziest winter treat.

  • Crumble over peppermint ice cream for an indulgent dessert.

  • Sandwich two cookies with peppermint frosting for a decadent cookie sandwich.

  • Serve on a Christmas dessert platter alongside sugar cookies and gingerbread men.

 Baking for Gifting

These cookies make perfect homemade holiday gifts. Stack them in festive tins or mason jars with a ribbon and a tag that says:

“Made with love and a sprinkle of Christmas magic.”

They’re durable enough to ship, too — just wrap each cookie in parchment and pack snugly in a box.

 Healthier Alternatives (If You’re Watching Sugar)

If you’d like to make a lighter version, try these swaps:

  • Replace half the butter with unsweetened applesauce.

  • Use coconut sugar instead of brown sugar.

  • Choose dark chocolate chips (70% cacao or higher).

  • Skip the white chocolate and reduce the candy cane topping.

You’ll still get that rich chocolate flavor — with less guilt!

 The Story Behind Double Chocolate Peppermint Cookies

This cookie was born from the marriage of two holiday classics — chocolate fudge cookies and peppermint bark. The cool mint cuts through the richness of the chocolate, creating balance and nostalgia in every bite.

It’s a treat that evokes childhood memories: unwrapping candy canes, sipping cocoa by the fireplace, and leaving cookies for Santa. Yet it feels gourmet enough to serve at any elegant Christmas gathering.

 Troubleshooting Common Issues

Problem Cause Fix
Cookies spread too much Butter too soft or dough too warm Chill dough for 15–20 min before baking
Cookies too dry Overbaked or too much flour Weigh flour accurately; bake 1–2 min less
Weak peppermint flavor Not enough extract or candy cane Add an extra ¼ tsp extract or more crushed peppermint
Too sweet Used milk chocolate or sweet cocoa Use dark or semisweet chocolate chips

 Final Thoughts: The Perfect Cookie for the Holiday Season

There’s something magical about the combination of chocolate and peppermint — it feels like the holidays in edible form. These Double Chocolate Peppermint Cookies are rich yet refreshing, nostalgic yet elevated, and most importantly — they bring people together.

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