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 all-purpose flour (156 g), spooned and leveled; 6 tablespoons Dutch-process cocoa powder (30 g); 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup unsalted butter, softened (168 g); 3/4 cup light brown sugar, packed (165 g); 1/4 cup granulated white sugar (50 g); 2 egg yolks, at room temperature; 1 teaspoon peppermint extract; 1 teaspoon vanilla bean paste or extract; 1/2 cup peppermint chips (100 g), Andes; 1/4 cup semi-sweet chocolate chips (50 g); 2 tablespoons crushed candy canes for topping (optional)

Nothing beats the festive charm of rich, fudgy chocolate combined with a refreshing peppermint punch—it's a combo that dances on your taste buds. That’s exactly why I’m excited to share this Double Chocolate Peppermint Cookies Recipe with you; it’s special because every bite melts into a perfect balance of dark cocoa and minty joy.

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 remember the first time I made these cookies during the holidays—my kitchen smelled like a cozy winter wonderland, and my family couldn’t get enough. What I love most is how simple it is to achieve that delightful mix of chewy, chocolatey texture with a cool peppermint hit. It’s truly a crowd-pleaser.

Perfect texture: These cookies strike the ideal balance between chewy centers and slightly crisp edges, so everyone’s happy.
Mint and chocolate harmony: The peppermint extract paired with Andes peppermint chips makes each bite refreshing yet indulgent.
Easy to customize: You can tweak the peppermint intensity or swap chips to suit your preference.
Great for gifting: They look beautiful topped with crushed candy canes and make a fantastic homemade present.

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

This recipe is all about balance. The cocoa powder adds deep chocolate flavor without heaviness, and the peppermint chips plus extract bring festive brightness. Using both brown and white sugars creates a tender, chewy texture with a touch of caramel sweetness. Here’s a quick rundown and why each counts.

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: Acts as the cookie’s structure. Remember to measure carefully to avoid dry, cakey cookies.
Cocoa powder (Dutch process): Adds rich, smooth chocolate flavor and deep color.
Baking powder & baking soda: Work together to give just enough lift and tenderness.
Salt: Balances the sweetness and enhances the chocolate notes.
Unsalted butter: Gives the cookie richness and a melt-in-your-mouth quality when softened properly.
Light brown sugar: Provides moisture and a slight caramel tone for chewiness.
Granulated sugar: Adds crisp edges and helps with spreading.
Egg yolks: Boosts richness and bind all ingredients, helping chewy texture.
Peppermint extract: Delivers the signature cool mint flavor that shines without overwhelming.
Vanilla bean paste or extract: Balances the mint with warm, sweet undertones.
Peppermint chips (Andes): Melt into pockets of minty goodness throughout the cookie.
Semi-sweet chocolate chips: For extra chocolate punch and gooey bites.
Crushed candy canes (optional): Adds a pretty, crunchy festive finish right on top.

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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

While I adore the classic peppermint and chocolate pairing, feel free to get creative! I often switch up the chips or adjust the peppermint for milder or stronger flavor depending on my mood or the occasion.

Variation: Once, I swapped out peppermint chips for white chocolate chunks and it brought a lovely creaminess that my kids loved—totally delicious and less minty.
Dietary tweak: Using a plant-based butter substitute works well if you want to make it dairy-free without sacrificing texture.
Spice it up: Add a pinch of cinnamon or chili powder to introduce a subtle warmth that contrasts with the cool mint.

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

Step 1: Creaming the Butter and Sugars

Start by softening unsalted butter so it blends beautifully with both the light brown and granulated sugars. I use an electric mixer and beat them for about two minutes until the mixture is light and fluffy — this really sets a nice texture foundation for your cookies. Don’t rush this step; you want air incorporated for that perfect chew.

Step 2: Mixing in Egg Yolks and Extracts

Next, add two room-temperature egg yolks along with peppermint extract and vanilla bean paste. Mixing on medium speed for another couple of minutes helps the dough turn pale and fluffy. This ensures the peppermint is nicely distributed without overpowering the chocolate.

Step 3: Adding Dry Ingredients

Sift together the flour, Dutch-process cocoa powder, baking powder, baking soda, and salt. Slowly mix these into your wet ingredients just until combined. Trust me, overmixing here can toughen the dough. Pay close attention to measuring flour correctly—spoon it gently into your measuring cup or better yet, use a scale. Too much flour can make cookies dry and crumbly.

Step 4: Stirring in Chocolate and Peppermint Chips

Fold in your peppermint chips and semi-sweet chocolate chips, mixing just enough so they evenly scatter throughout the dough. Those pockets of melty chocolate and refreshing peppermint will give each cookie its magic.

Step 5: Shaping and Baking

Use a cookie scoop to portion 18 dough balls and space them about two inches apart on parchment-lined baking sheets. Bake at 350°F for 10–12 minutes—ten minutes if you prefer that chewy center, twelve minutes for a slightly crisp edge. Let them cool on the tray for two minutes before transferring to a rack. When cooled, sprinkle crushed candy canes on top for an extra festive crunch.

Top Tip

Through my baking adventures with this Double Chocolate Peppermint Cookies Recipe, I’ve realized a few tips make all the difference. Here are some nuggets I hope save you time and help you get those perfect results on the first try.

Proper flour measuring: I learned the hard way that scooping directly from the bag packs in too much flour—use the spoon and level method or a kitchen scale to avoid crumbly cookies.
Don’t overmix the dough: Just stir until the flour disappears. Overworking activates gluten and leads to tough cookies.
Room temperature eggs: Using yolks straight from the fridge makes the mixture less smooth — let them sit out for 20 minutes before baking.
Watch baking time carefully: The difference of two minutes can change texture noticeably; start checking at 10 minutes and adjust to your preference.

How to Serve Double Chocolate Peppermint Cookies Recipe

double chocolate peppermint - Serving Suggestion

Garnishes

For me, crushed candy canes sprinkled over warm cookies give that satisfying crunch and festive look. I also sometimes drizzle a little melted white chocolate over the top for a sweet, glossy finish. It’s simple but turns your cookies into a delightful holiday treat that’s as pretty as it is tasty.

Side Dishes

These cookies pair so well with a glass of cold milk or a steaming cup of hot cocoa—perfect for warming up those chilly evenings. I also love serving them alongside a scoop of vanilla ice cream for a dessert that’s decadent yet refreshing.

Creative Ways to Present

When I bring these cookies to holiday gatherings, I like to arrange them in a glass jar layered with crushed candy canes and festive ribbons tied around. It looks like a gift and is a real conversation starter. Another fun idea is stacking them on a wooden cheeseboard with seasonal greenery for a cozy, rustic vibe.

Make Ahead and Storage

Storing Leftovers

I store any leftover cookies in an airtight container at room temperature, separated by layers of parchment paper. They stay moist and chewy for up to three days, but honestly, they rarely last that long in my house!

Freezing

If I want to spread out the holiday joy, I freeze baked cookies in a freezer-safe container with parchment paper between layers. They freeze beautifully and thaw quickly at room temperature with no loss in flavor or texture.

Reheating

When reheating, I pop a cookie or two in a 300°F oven for about 5 minutes to revive that fresh-baked warmth. You can also microwave briefly for 10–15 seconds if you’re in a hurry—just be careful not to overdo it or they’ll dry out.

Frequently Asked Questions:

Can I use regular chocolate chips instead of peppermint chips?

Yes! Regular semi-sweet or milk chocolate chips can be used if you prefer less minty flavor. Just keep the peppermint extract to maintain a subtle hint of mint.

How do I measure the flour correctly for these cookies?

Avoid scooping the flour directly with the measuring cup as it packs in too much flour. Instead, spoon the flour into your measuring cup and level it off with a knife or measure by weight — 1 cup equals 125 grams for this recipe.

Can I make these cookies vegan or dairy-free?

Yes, you can substitute the butter with a dairy-free margarine or coconut oil and use a flax or chia egg in place of egg yolks. Keep in mind the texture may differ slightly but they’ll still be delicious.

What’s the best way to get chewy centers and crispy edges?

Bake the cookies on parchment paper at 350°F for exactly 10 minutes for chewy centers. Extending the bake to 12 minutes will give you crispier edges. Let them cool on the sheet for 2 minutes before moving to a rack.

Final Thoughts

This Double Chocolate Peppermint Cookies Recipe has become a personal favorite for sharing warmth and joy during the holidays, but honestly, it’s great any time of year. The way the rich chocolate meets cooling peppermint feels like a little holiday hug in every bite. I hope you bake them soon and enjoy the same cozy magic that I have—it’s an easy win that’ll have you reaching for seconds (and maybe thirds!).