Introduction

These irresistible double chocolate peppermint cookies are a festive treat perfect for the holiday season. Rich cocoa and peppermint chips come together in a chewy, flavorful cookie that’s sure to delight chocolate and mint lovers alike.

A stack of seven round chocolate cookies sits on a white plate, each cookie dark brown and cracked on the surface, showing a rich, soft texture underneath. The cookies are topped with small pieces of crushed red and white peppermint candy, scattered unevenly to add color and crunch. The plate is placed on a white marbled surface, and part of another plate with more cookies is visible in the blurry background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¼ cups (156 g) all-purpose flour, spooned and leveled
6 tablespoons (30 g) Dutch-process cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (168 g) unsalted butter, softened
¾ cup (165 g) packed light brown sugar
¼ cup (50 g) granulated sugar
2 egg yolks, room temperature
1 teaspoon peppermint extract
1 teaspoon vanilla bean paste or vanilla extract
½ cup (100 g) peppermint chips (such as Andes)
¼ cup (50 g) semi-sweet chocolate chips
2 tablespoons crushed candy canes, optional for topping

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer for about 2 minutes, until light and fluffy.
Step 3: Add the egg yolks, peppermint extract, and vanilla, then beat until the mixture is pale and fluffy.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the butter mixture, mixing just until combined.
Step 6: Fold in the peppermint chips and chocolate chips until evenly distributed throughout the dough.
Step 7: Scoop the dough into 18 balls and arrange them 2 inches apart on the prepared baking sheets.
Step 8: Bake for 10–12 minutes, until the edges are set and centers appear soft. For chewier cookies, bake closer to 10 minutes; for crispier edges, bake about 12 minutes.
Step 9: Cool the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool for 10 minutes.
Step 10: Sprinkle crushed candy canes over the warm cookies if desired, then serve and enjoy.

Tips & Variations

Measure flour accurately by spooning and leveling or weighing (1 cup = 125 g) to avoid dense cookies.
For stronger peppermint flavor, add a few drops more peppermint extract or sprinkle extra peppermint chips on top.
Use Dutch-process cocoa powder for a richer color and smoother chocolate taste.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies for up to 2 months or freeze unbaked dough balls for up to 3 months; bake from frozen, adding 1–2 minutes to the baking time.

How to Serve

The image shows a stack of six dark chocolate cookies on a white plate. Each cookie has a cracked texture on top with small pieces of red and white peppermint candy scattered across the surface. The cookies look soft and thick with a rich, dark brown color. The white peppermint bits add a contrast to the deep chocolate and give a festive feeling. The plate sits on a white marbled surface, and the photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, but Dutch-process cocoa provides a deeper color and smoother flavor. Regular cocoa may result in a slightly different taste and appearance.

How can I make these cookies gluten-free?

Substitute the all-purpose flour with a gluten-free baking blend that can be used cup-for-cup in baking. Make sure it contains xanthan gum or add it separately for best texture.