Introduction

These Double Chocolate Peppermint Cookies are the perfect festive treat that melts in your mouth with rich cocoa and a refreshing peppermint twist. They balance chewy centers with crispy edges, making them an irresistible holiday favorite.

A stack of six rich dark brown chocolate cookies is placed in the center of a round white plate on a white marbled surface. The cookies are thick with a rough texture and have small shiny chocolate chips embedded throughout. Each cookie is topped with broken pieces of red and white striped peppermint candies scattered unevenly across the surface, adding a festive color contrast. A few extra peppermint pieces are scattered on the plate and around the cookies, enhancing the overall look of the arrangement. The lighting is bright and natural, highlighting the shiny chocolate chips and the festive peppermint candy pieces. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups All-Purpose Flour
3/4 cup Cocoa Powder (Dutch process recommended)
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Unsalted Butter, softened
3/4 cup Light Brown Sugar, packed
1/2 cup Granulated Sugar
2 large Egg Yolks, room temperature
1 tsp Peppermint Extract
1 tsp Vanilla Bean Paste or Extract
1 cup Peppermint Chips (Andes chips suggested)
1 cup Semi-Sweet Chocolate Chips
1/2 cup Crushed Candy Canes (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a mixing bowl, cream the softened butter, light brown sugar, and granulated sugar together for about 2 minutes until smooth and fluffy.
Step 3: Add the egg yolks, peppermint extract, and vanilla extract to the butter mixture. Beat until the mixture turns pale and very fluffy.
Step 4: Gradually mix in the dry ingredients—flour, cocoa powder, baking powder, baking soda, and salt—until just combined.
Step 5: Gently fold in the peppermint chips and semi-sweet chocolate chips until evenly distributed.
Step 6: Scoop the dough into 18 balls and place them about 2 inches apart on the prepared baking sheets.
Step 7: Bake for 10-12 minutes, aiming for chewy centers with slightly crisp edges.
Step 8: Let the cookies cool on the baking sheet for about 2 minutes, then transfer them to a cooling rack to finish cooling.

Tips & Variations

For a more intense peppermint flavor, add an extra 1/2 teaspoon of peppermint extract, but be careful not to overpower the chocolate.
Use Dutch process cocoa powder for a smoother, richer chocolate taste.
Substitute dark chocolate chips if you prefer a deeper chocolate flavor.
Add crushed candy canes on top before baking for an extra festive crunch and a pop of color.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them chewy, place a slice of bread in the container to maintain moisture. Reheat briefly in a microwave or warm oven if desired to soften before serving.

How to Serve

A stack of seven dark chocolate cookies sits on a round white plate placed on a white marbled surface. Each cookie is thick with a slightly cracked texture, embedded with melty dark chocolate chips, and topped with broken pieces of red and white peppermint candy scattered across the surface. The cookies have a rich, dark brown color and are tightly stacked with the top cookie showing the most peppermint pieces, giving a festive contrast. Around the plate, a few extra peppermint candy pieces and some cookie crumbs rest on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg yolks only?

Using whole eggs will change the texture slightly, making the cookies less chewy and more cake-like. For the best chewy texture, stick to egg yolks as the recipe suggests.

Can I freeze the cookie dough?

Yes, you can freeze the dough balls on a baking sheet and then transfer them to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.

Double Chocolate Peppermint Cookies You’ll Crave All Season Recipe

Print Recipe

★★★★★

4.4 from 132 reviews

Indulge in these Double Chocolate Peppermint Cookies that are rich, chewy, and bursting with peppermint flavor—perfect for the holiday season or any time you crave a festive treat. Featuring a cocoa-infused dough loaded with peppermint and semi-sweet chocolate chips, these cookies combine the lusciousness of chocolate with a refreshing peppermint twist, topped optionally with crushed candy canes for extra holiday cheer.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cookie Dough

2 cups All-Purpose Flour
3/4 cup Cocoa Powder (Dutch process preferred)
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Unsalted Butter, softened
3/4 cup Light Brown Sugar, packed
1/2 cup Granulated Sugar
2 large Egg Yolks, room temperature
1 tsp Peppermint Extract
1 tsp Vanilla Bean Paste or Extract

For the Chocolate Bliss

1 cup Peppermint Chips (Andes chips recommended)
1 cup Semi-Sweet Chocolate Chips
1/2 cup Crushed Candy Canes (optional)

Instructions

Preheat oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
Cream butter and sugars: In a mixing bowl, use an electric mixer to cream the softened unsalted butter with light brown sugar and granulated sugar for about 2 minutes until light and fluffy.
Add egg yolks and extracts: Beat in the two large egg yolks, peppermint extract, and vanilla extract until the mixture becomes pale and super fluffy, ensuring even flavor distribution.
Combine dry ingredients: Gradually mix in the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until just combined, taking care not to overmix to keep the cookies tender.
Fold in chips: Gently fold in the peppermint chips and semi-sweet chocolate chips until evenly incorporated throughout the dough.
Portion dough: Scoop the dough into 18 evenly sized balls using a cookie scoop or spoon, spacing them about 2 inches apart on the prepared baking sheets for proper spreading.
Bake cookies: Bake for 10-12 minutes, keeping an eye for chewy centers or crispier edges depending on your preference.
Cool cookies: Remove cookies from the oven and let them cool on the baking sheet for 2 minutes before transferring to a cooling rack to cool completely.
Add festive flair (optional): Once cooled, sprinkle crushed candy canes over the cookies or press some lightly into the tops for an extra peppermint crunch and visual appeal.

Notes

Using Dutch-process cocoa powder provides a smoother chocolate flavor but can be substituted with natural cocoa powder.
Room temperature egg yolks help with better mixing and fluffier texture.
Do not overmix the dough when adding dry ingredients to avoid tough cookies.
Store cookies in an airtight container to keep fresh for up to one week.
For a vegan variation, replace butter with coconut oil or vegan butter and use egg alternatives.
Crushed candy canes are optional but add a lovely festive crunch and decoration.

Keywords: double chocolate, peppermint cookies, holiday cookies, chocolate peppermint dessert, festive cookies