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 truly magical about the combo of rich chocolate and refreshing peppermint, and that’s exactly why I’m excited to share this Double Chocolate Peppermint Cookies Recipe with you. These cookies strike the perfect balance between fudgey, minty, and just a little bit crisp—every bite feels like a festive hug.

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

Seriously, this Double Chocolate Peppermint Cookies Recipe has become my go-to for holiday baking and beyond. It’s one of those recipes that’s both approachable and impressive, perfect for sharing or hiding a stash just for yourself.

Perfect Flavor Fusion: The rich cocoa meets cool peppermint in a way that feels festive but not overpowering.
Chewy yet Crisp Texture: You get soft centers with just crisp edges—exactly how I like my cookies.
Easy to Make: Even if you’re not a baking pro, these cookies come together fast and with reliable results.
Fun Toppings: The crushed candy cane sprinkle is optional but adds a beautiful, crunchy finish that’s so worth it.

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 cookie dough is a blend of trusty baking staples plus some special ingredients that bring that must-have chocolate-and-mint pizzazz. When you pick your ingredients, the quality truly shines through here.

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: I always recommend spooning and leveling or weighing your flour. Too much flour will make the cookies tough, so this little step is game-changing.
Dutch process cocoa powder: This adds depth and richness without the acidity, making your cookies taste that much more chocolatey.
Baking powder & baking soda: They work together so your cookies rise just right — tender but not flat.
Salt: Just a pinch balances all the sweetness.
Unsalted butter: Softened, not melted — this helps create that dreamy texture.
Light brown sugar: Packed with molasses flavor, it keeps the cookies moist and adds chewiness.
Granulated sugar: Adds a little crispness to the edges when combined with butter.
Egg yolks: Adding richness and helping bind the dough, plus they make the cookies chewy.
Peppermint extract: The star flavor here — make sure it’s pure or high quality.
Vanilla bean paste or extract: Vanilla rounds out the flavors and deepens the aromatic profile.
Peppermint chips: My secret favorite addition — these pockets of minty goodness make each bite special.
Semi-sweet chocolate chips: You can’t truly call it “double chocolate” without these melty nuggets.
Crushed candy canes (optional): Sprinkle on top after baking for crunch and a festive look.

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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

One of the best things about this Double Chocolate Peppermint Cookies Recipe is how easy it is to personalize. I love to tweak it a bit depending on the season or my mood, and it always turns out delicious.

Variation: Once, I added a handful of chopped walnuts because I was craving a little crunch, and it was fantastic.
Dietary tweak: Use dairy-free butter and vegan chocolate chips to make these suitable for dairy-free friends.
Intensity of peppermint: Feel free to adjust the peppermint extract—if you like a subtle hint, go easy; if you want that punchy mint flavor, add a bit more.

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

Step 1: Cream Your Butter and Sugars to Fluffy Perfection

Start by softening your butter (not melted!) and tossing it in a bowl with the brown and white sugars. I like using an electric mixer here because it whips in lots of air, making the dough lighter and the cookies dreamier. Mix for about 2 minutes until everything is pale and fluffy—you’ll notice how the texture changes, and that’s your cue you’re on the right track.

Step 2: Add Egg Yolks and Extracts

Next up: the egg yolks, peppermint extract, and vanilla. Using just yolks (not whole eggs) makes the cookies extra rich and chewy, which I love. Mix again for around 2 minutes until the batter lightens to a pale color—this means lots of air has been worked in, crucial to getting that delightful texture.

Step 3: Combine Dry Ingredients Carefully

Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Now, here’s a key tip: measure your flour properly! I’ve burned this lesson myself —using too much flour results in dense, dry cookies. Use a spoon to fill your measuring cup, then level it with a knife, or better yet, weigh it. Slowly add the dry ingredients into the wet mix and stir just until combined.

Step 4: Fold in Peppermint and Chocolate Chips

Gently fold in both the peppermint chips and semi-sweet chocolate chips — these little bursts are what make each bite a delight. Avoid overmixing here so the dough stays tender.

Step 5: Scoop and Bake

Scoop the dough into 18 equally sized balls (I use a cookie scoop for consistency) and place them on parchment-lined baking sheets about 2 inches apart. Bake at 350°F for 10 to 12 minutes—10 minutes will give you chewy centers, while 12 minutes yields a crisper edge. Depending on your oven, check closely toward the end!

Step 6: Cool and Add Candy Cane Crunch

Once out of the oven, let the cookies rest on the baking sheet for about 2 minutes—this helps them set without breaking apart. Then transfer to a cooling rack for 10 minutes. While still warm, sprinkle the crushed candy canes on top for that added crunch and festive touch.

Top Tip

From my time baking these Double Chocolate Peppermint Cookies, I’ve learned a few tricks that make all the difference—these tips make sure your cookies come out tender, flavorful, and perfectly textured every single time.

Proper Flour Measurement: I can’t stress this enough—too much flour is the enemy of a tender cookie. Weigh or spoon it in gently to keep your cookies soft.
Don’t Overbake: The cookies will look slightly underdone in the center when they come out. Let them cool—they firm up perfectly off the heat.
Use Room Temperature Egg Yolks: They blend better into the dough, giving you that rich, chewy texture.
Adding Candy Cane Right Away: Sprinkle the crushed candy canes while the cookies are still warm so they stick nicely but don’t melt completely.

How to Serve Double Chocolate Peppermint Cookies Recipe

Double Chocolate Peppermint Cookies - Serving Suggestion

Garnishes

I personally love the crushed candy cane topping because it adds pretty color and a satisfying crunch that complements the chewy chocolate cookie. Sometimes I also drizzle a little white chocolate on top for an extra festive feel—just melt some white chocolate chips and lightly drizzle over cooled cookies.

Side Dishes

Pair these cookies with a cold glass of milk or a peppermint-spiked hot chocolate for a cozy treat. They also shine alongside a scoop of vanilla ice cream if you want to make dessert extra special.

Creative Ways to Present

For holiday gatherings, I like arranging these cookies on a platter lined with evergreen sprigs and red berries to give that seasonal vibe. Wrapping a few in wax paper tied with red ribbon makes for charming, edible gifts. A little peppermint stick on the side is a fun touch, too!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store these cookies in an airtight container at room temperature. They stay soft and delicious for up to three days, though honestly they rarely last that long!

Freezing

If you want to make a big batch ahead, these cookies freeze really well. Freeze the baked and cooled cookies in a single layer on a baking sheet first, then transfer to a sealed bag or container. They thaw quickly at room temp or in the microwave for a few seconds.

Reheating

I usually pop a cookie in the microwave for about 8-10 seconds to bring back that fresh-baked warmth and softness. You can also warm them in a low oven for 3-5 minutes if you prefer a little crispness again.

Frequently Asked Questions:

Can I use whole eggs instead of just yolks in this Double Chocolate Peppermint Cookies Recipe?

Yes, you can substitute whole eggs for the yolks, but be aware this will slightly change the texture. Using whole eggs tends to make cookies cakier and less chewy, while yolks give richer, denser results.

What if I can’t find peppermint chips?

If peppermint chips aren’t available, you can finely chop up peppermint candies or candy canes and stir those in. White chocolate chips also complement the peppermint flavor nicely as a substitute for some or all of the peppermint chips.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened but not melted, and your flour measurement is accurate. Chilling the dough for 15-30 minutes before baking can also help keep the cookies thick and prevent excessive spreading.

Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Just be sure to check the blend's instructions for exact substitutions. The texture might be slightly different but still delicious.

Final Thoughts

I've made these Double Chocolate Peppermint Cookies Recipe time and time again, and every batch feels like a special occasion. The blend of chocolate and peppermint is nostalgic yet fresh, and sharing them with family or friends always brings smiles. Trust me, once you try these, they’ll become a staple in your cookie rotation too. So go ahead—bake a batch, sip your favorite drink, and savor every minty-chocolatey bite!