If you’re looking for a festive treat that combines rich cocoa flavor with refreshing peppermint, these double chocolate peppermint cookies are the perfect holiday bake. The recipe blends buttery cookie dough, Dutch-process cocoa, chocolate chips, and peppermint for a chewy, chocolate-forward cookie with a cool twist. They’re simple enough for weeknight baking yet special enough for cookie exchanges, holiday dessert tables, or cozy winter afternoons.
Why You’ll Love This Double Chocolate Peppermint Cookie Recipe
These cookies strike the ideal balance of indulgent chocolate and bright peppermint. The dough bakes up soft and chewy, with crisp edges and melty chocolate throughout. Peppermint chips give them a festive flavor that feels instantly seasonal. This recipe also requires no chilling, meaning you can have warm cookies out of the oven in under 30 minutes. Whether you’re making treats for gifting or baking with family, these cookies deliver rich flavor, holiday charm, and an easy, reliable method that works every time.
Ingredients for Double Chocolate Peppermint Cookies
Dry Ingredients
- 1 ¼ cups all-purpose flour
- 6 tablespoons Dutch-process cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup unsalted butter, softened (1 ½ sticks)
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large egg yolks, room temperature
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract (or vanilla bean paste)
Mix-ins
- ½ cup peppermint baking chips (such as Andes Peppermint Crunch)
- ½–1 cup chocolate chips (semi-sweet or dark)
(Amount depends on how chocolatey you want them; ¾ cup is a great middle option.)
Ingredient Notes (Substitutions & Healthy Swaps)
Butter:
Using softened unsalted butter leads to a rich, chewy texture. You can use salted butter—just reduce added salt slightly. Plant-based butter works well for dairy-free baking when combined with dairy-free chocolate chips.
Cocoa Powder:
Dutch-process cocoa gives a deeper chocolate flavor and darker color. If using natural cocoa, the cookies will be lighter and slightly more acidic but still delicious.
Egg Yolks:
Using yolks only (no whites) keeps the cookies chewy instead of cakey. If you only have whole eggs, use one large egg but expect a slightly fluffier texture.
Peppermint Extract:
Peppermint is strong, so stick close to the recommended amount. For a very mild mint flavor, reduce to ½ teaspoon.
Peppermint Chips:
Andes Peppermint Crunch Baking Chips melt beautifully and stay soft. If you can’t find them, crush peppermint candies or candy canes—but these will give a crunchier texture.
Chocolate Chips:
Any meltable chocolate works: dark, semi-sweet, or even white chocolate. For a “triple chocolate” effect, use a mix of two types.
Step-by-Step Instructions
Step 1 – Prep the Oven and Pan
Preheat your oven to 350°F. Line baking sheets with parchment paper or silicone mats. This helps prevent spreading and ensures even baking.
Step 2 – Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light in color and fluffy in texture. This step adds air to the dough and helps create soft, chewy centers.
Step 3 – Add the Yolks and Extracts
Mix in the egg yolks, peppermint extract, and vanilla extract. Beat until the mixture becomes pale and smooth.
Step 4 – Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.
Step 5 – Fold in Chocolate and Peppermint Chips
Use a spatula to gently fold in the peppermint chips and chocolate chips until they’re evenly distributed.
Step 6 – Scoop the Dough
Scoop about 2 tablespoons of dough per cookie (or use a medium-sized cookie scoop). Roll lightly into balls and place onto your prepared baking sheet, leaving room for spreading.
Step 7 – Bake the Cookies
Bake for 10–12 minutes, depending on your preferred texture.
- 10 minutes for soft, chewy centers
- 12 minutes for firmer edges
The cookies will look slightly underbaked in the center but will set as they cool.
Step 8 – Cool and Serve
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or fully cooled.
Pro Tips for Success
- Use room-temperature butter for proper creaming and a smooth dough.
- Do not overbake—the cookies should still look soft when removed from the oven.
- Use Dutch-process cocoa if possible for richer color and flavor.
- Weigh ingredients for the most consistent results, especially flour and cocoa.
- Add extra chips on top before baking for a bakery-style appearance.
Flavor Variations
1. Triple Chocolate Peppermint Cookies
Use white chocolate, semi-sweet chocolate, and dark chocolate chips for layers of richness.
2. Hot Cocoa Peppermint Cookies
Fold in mini marshmallows or marshmallow bits.
3. Mocha Peppermint Cookies
Add 1 teaspoon instant espresso powder to enhance the chocolate.
4. White Chocolate Peppermint Cookies
Skip the chocolate chips and add white chocolate chunks instead.
5. Candy Cane Crunch Version
Roll dough balls in crushed candy canes before baking for extra crunch.
Serving Suggestions
- Serve warm with hot chocolate or peppermint mochas.
- Add to holiday cookie boxes or gift tins.
- Pair with vanilla ice cream for a winter-themed dessert.
- Enjoy alongside Christmas brunch or cozy weekend breakfasts.
Storage and Freezing Instructions
Room Temperature:
Store in an airtight container for up to 5 days.
Refrigeration:
Keeps cookies fresh for about 7–8 days.
Freezing Baked Cookies:
Freeze in freezer bags for up to 3 months. Thaw at room temperature before serving.
Freezing Cookie Dough:
Scoop dough balls onto a baking sheet and freeze until firm. Transfer to a freezer bag and freeze up to 3 months. Bake directly from frozen, adding 1–2 extra minutes.
Nutrition Facts (Per Cookie)
(Estimated for 18 cookies)
| Nutrient | Amount |
|---|---|
| Calories | 205 |
| Protein | 2 g |
| Carbs | 25 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sodium | 90 mg |
FAQ About Double Chocolate Peppermint Cookies
Can I make these cookies without peppermint?
Yes, simply leave out the peppermint extract and peppermint chips. Replace with more chocolate chips for a classic double chocolate cookie.
Do I need to chill the dough?
No — this recipe is designed to bake immediately. However, chilling for 20–30 minutes can create thicker cookies.
How strong is the peppermint flavor?
It’s pleasantly noticeable but not overpowering. If you prefer a subtle mint flavor, reduce the extract to ½ teaspoon.
Can I use crushed candy canes instead of peppermint chips?
Yes, but the texture will be crunchier. Candy canes also tend to melt more, so expect slightly more spreading.
Why separate the egg yolks from the whites?
Yolks add richness and chewiness. Whites make cookies cakier and firmer. Using only yolks keeps this cookie soft in the center.
Easy Double Chocolate Peppermint Cookies for Holidays
Equipment
- baking sheets
- Parchment paper or silicone mats
- mixing bowls
- Hand mixer or stand mixer
- measuring cups and spoons
- Cooling rack
Ingredients
- 1 1/4 cups all-purpose flour
- 6 tbsp Dutch-process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large egg yolks, room temperature
- 1 tsp peppermint extract
- 1 tsp vanilla extract (or vanilla bean paste)
- 1/2 cup peppermint baking chips
- 1/2–1 cup chocolate chips (semi-sweet or dark)
Instructions
- Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
- Cream butter, brown sugar, and granulated sugar together until light and fluffy.
- Mix in egg yolks, peppermint extract, and vanilla extract until smooth.
- Whisk flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl. Add to wet mixture and mix until just combined.
- Fold in peppermint baking chips and chocolate chips evenly.
- Scoop about 2 tablespoons of dough per cookie and place on baking sheets, spacing evenly.
- Bake for 10–12 minutes. Centers should look slightly soft; they will firm up as they cool.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
Final Thoughts
These Double Chocolate Peppermint Cookies offer the perfect blend of holiday warmth and rich chocolate indulgence. They’re easy enough for beginner bakers yet impressive enough for festive gatherings. With melty chocolate, cool peppermint, and a soft chewy texture, they’re destined to become a winter baking favorite.
