Double Chocolate Peppermint Cookies Recipe

If you’re looking for a festive treat that perfectly balances rich chocolate and refreshing peppermint, you’re going to love this Double Chocolate Peppermint Cookies Recipe. These cookies come out chewy, chocolaty, and just the right level of minty — trust me, once you try them, you’ll want to make them all year round, not just the holidays. I absolutely love how these cookies bake up with crispy edges and soft centers, and the little peppermint chips add such a fun surprise in every bite.

this Recipe

Ingredients You’ll Need

Each ingredient here plays its part in making the magic happen. I’ve found using quality cocoa powder and fresh peppermint extract really brings out the flavor without being overpowering. Here’s a little rundown so you get the best results!

• All-purpose flour: I recommend weighing it or spooning gently into your measuring cup; too much flour can make these cookies dry.
• Dutch-process cocoa powder: It gives a smoother, richer chocolate flavor compared to natural cocoa powder.
• Baking powder and baking soda: They help these cookies rise just right and get that slightly airy texture.
• Salt: Just a pinch brings balance to all the sweetness and intensifies the chocolate flavor.
• Unsalted butter: Softened, but not melted — creaming it with the sugars makes all the difference in texture.
• Light brown sugar and granulated sugar: Brown sugar adds moisture and chewiness, while white sugar helps with crisp edges.
• Egg yolks: Using yolks instead of whole eggs keeps the cookies tender and rich.
• Peppermint extract: Adds that unmistakable minty note — start with a teaspoon, you can always adjust!
• Vanilla bean paste or extract: Vanilla smooths out the flavor and complements both chocolate and peppermint beautifully.
• Peppermint chips: I love Andes peppermint chips here for bursts of minty chocolate in every bite.
• Semi-sweet chocolate chips: A small amount for extra chocolate goodness without being too sweet.
• Crushed candy canes: For sprinkling on top, totally optional but makes these cookies look and taste even more festive.

Variations

I like to mix things up depending on the season or my mood — and this Double Chocolate Peppermint Cookies Recipe is so flexible that you can totally customize it to your liking.

• Dark Chocolate Swap: Once, I tried swapping semi-sweet chips with dark chocolate chunks for a bolder flavor — it was a total hit with my family who likes intense chocolate!
• Alcohol-Infused Version: For an adult twist, a splash of peppermint schnapps stirred into the batter adds a warming kick (shhh, don’t tell the kids!).
• Gluten-Free Option: I’ve experimented with a gluten-free flour blend and still got great results — just make sure it contains xanthan gum for texture.
• Extra Minty: If you’re a peppermint lover like me, try doubling the peppermint extract and topping the cookies with crushed candy canes for that cooling zing.

How to Make Double Chocolate Peppermint Cookies Recipe

Step 1: Cream Your Butter and Sugars Until Fluffy

Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a large bowl, toss in your softened butter along with light brown and granulated sugar. Using an electric mixer, cream them together for about two minutes or until the mixture looks light and fluffy. You’ll know it’s ready when it’s pale in color and has a whipped texture — this step is key for soft, chewy cookies, so don’t rush it!

Step 2: Add Egg Yolks and Flavor Extracts

Next, add in the egg yolks (make sure they’re at room temperature for better mixing), peppermint extract, and vanilla bean paste or extract. Mix on medium speed for another two minutes until it’s smooth and fluffy again. This creates a lovely base with lots of flavor depth that you’ll really notice in the final cookie.

Step 3: Combine Dry Ingredients and Incorporate

Sift together the flour, Dutch-process cocoa powder, baking powder, baking soda, and salt. Slowly add these dry ingredients to the wet mixture, mixing just until combined. Don’t overmix here — once you see the flour disappear, you’re good. Overworking the dough can make the cookies tough, and you don’t want that! By the way, I always recommend spooning the flour into your measuring cup rather than scooping to avoid a dry dough.

Step 4: Fold in Peppermint and Chocolate Chips

Now for the fun part — gently fold in the peppermint chips and semi-sweet chocolate chips. These add those sweet little pockets of flavor and texture that make this Double Chocolate Peppermint Cookies Recipe so addictive. Just be careful not to break them up too much.

Step 5: Scoop and Bake

Scoop the dough into 18 evenly sized balls and space them about two inches apart on your prepared baking sheets. Bake in your preheated oven for 10-12 minutes — 10 minutes if you prefer chewy centers, or 12 minutes if you want crispier edges. Once out of the oven, let them cool on the sheet for two minutes before transferring to a wire rack. If you want, sprinkle crushed candy canes on top while they’re still warm to add a festive crunch.

How to Serve Double Chocolate Peppermint Cookies Recipe

Garnishes

I keep it simple here — a quick sprinkle of crushed candy canes right after baking adds a festive touch and an extra crunch that’s super fun. Sometimes I finish with a light dusting of powdered sugar if I want a snowy effect for holiday photos!

Side Dishes

These cookies are perfect alongside a steaming cup of hot cocoa or peppermint tea for that cozy vibe. I’ve also served them with whipped cream-topped coffee at brunch and they steal the show every time.

Creative Ways to Present

For holiday parties, I’ve stacked these cookies between sheets of wax paper in a clear jar tied with a red ribbon — instantly festive and a beautiful gift. Or arrange them on a platter with fresh pine branches and fairy lights for an irresistible dessert table display.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, between layers of parchment paper to keep their shape. They usually stay fresh and delicious for up to three days, though I rarely have any leftovers because everyone tends to sneak a cookie or two!

Freezing

I often freeze these cookies baked or unbaked — for the dough, scoop balls onto a tray, freeze until firm, then transfer to a zip-top bag. For baked cookies, freeze them in a single layer and then stack with parchment paper. This way, you can enjoy fresh cookies anytime by baking straight from frozen or thawing overnight.

Reheating

To bring leftover cookies back to life, pop them in a preheated oven at 300°F for 5 minutes or microwave for about 15 seconds. This little warm-up brings back the chewy texture and melts the chocolate bits slightly for that fresh-baked feel.

FAQs

Final Thoughts

This Double Chocolate Peppermint Cookies Recipe has quickly become a go-to in my kitchen during the holidays and beyond. I love how approachable it is — nothing fancy, just delicious, comforting cookies with a peppermint twist that always impresses. Give it a try, and I promise these cookies will earn a permanent spot on your baking list. Whether you’re making them for yourself, your family, or as a gift, you’ll enjoy every bite and every smile they bring.

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