🎉 Introduction
These Double Chocolate Peppermint Cookies are everything you want in a holiday cookie: rich, fudgy centers, crisp edges, and a refreshing peppermint finish. Made with deep cocoa flavor and studded with melty chocolate chips, they’re topped with crushed peppermint candies for that classic festive crunch.
Perfect for cookie swaps, holiday trays, or cozy nights with a warm drink, these cookies strike the ideal balance between indulgent chocolate and cool mint. If you love holiday chocolate cookies that feel special but are easy to make, this recipe is a must-bake.
🧰 Equipment Needed
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop or spoon
- Cooling rack
🛒 Ingredients
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
Dry Ingredients
- 1¼ cups all-purpose flour
- ½ cup Dutch-processed cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-Ins & Topping
- ¾ cup semi-sweet chocolate chips
- ¼ cup crushed peppermint candies
These ingredients create ultra-fudgy double chocolate peppermint cookies with bold flavor and festive texture.
👩🍳 Directions
Step 1: Prep the Oven
- Preheat the oven to 175°C (350°F).
- Line baking sheets with parchment paper.
Step 2: Cream Butter and Sugars
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Add Egg and Flavorings
- Beat in the egg until fully incorporated.
- Mix in vanilla extract and peppermint extract.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Step 5: Make the Dough
- Gradually add dry ingredients to the wet mixture.
- Mix just until combined.
- Fold in chocolate chips.
Step 6: Scoop and Top
- Scoop dough onto prepared baking sheets, spacing cookies apart.
- Lightly press crushed peppermint candies onto the tops.
Step 7: Bake
- Bake for 9–11 minutes, until edges are set but centers are still soft.
Step 8: Cool
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
🍽️ Servings & Timing
- Servings: 18–20 cookies
- Prep Time: 15 minutes
- Bake Time: 9–11 minutes
- Total Time: About 30 minutes
🧊 Storage & Reheating
- Store cookies in an airtight container at room temperature for up to 4 days.
- For a fresh-from-the-oven feel, warm briefly in the microwave for a few seconds.
- Freeze baked cookies for up to 2 months.
🥄 Variations
- Extra Minty: Add a pinch more peppermint extract (go slowly).
- White Chocolate: Swap some chocolate chips for white chocolate chips.
- Softer Cookies: Slightly underbake for ultra-fudgy centers.
- Less Sweet: Reduce candy topping slightly.
- Mini Cookies: Use a smaller scoop and reduce bake time.
❓ 10 FAQs
- Are these cookies very minty?
Balanced—chocolate-forward with a refreshing finish. - Can I skip peppermint candies?
Yes, they’re optional but festive. - Do these cookies spread a lot?
They spread slightly and stay thick. - Can kids eat these?
Yes, the mint flavor is mild and pleasant. - Can I make the dough ahead?
Yes, refrigerate for up to 24 hours. - Are these soft or crunchy?
Soft and fudgy with lightly crisp edges. - Can I use regular cocoa powder?
Yes, but Dutch cocoa gives deeper flavor. - Do I need to chill the dough?
Not required, but chilling reduces spread. - Can I double the recipe?
Yes, it scales well. - Are these good for gifting?
Absolutely—perfect holiday cookies.
🏁 Conclusion
These Double Chocolate Peppermint Cookies are festive, rich, and irresistibly fudgy—bringing together deep chocolate flavor and cool mint in every bite.
Double Chocolate Peppermint Cookies – Festive, Fudgy & Minty
These Double Chocolate Peppermint Cookies are everything you want in a holiday cookie: rich, fudgy centers, crisp edges, and a refreshing peppermint finish. Made with deep cocoa flavor and studded with melty chocolate chips, they’re topped with crushed peppermint candies for that classic festive crunch.
Perfect for cookie swaps, holiday trays, or cozy nights with a warm drink, these cookies strike the ideal balance between indulgent chocolate and cool mint. If you love holiday chocolate cookies that feel special but are easy to make, this recipe is a must-bake.
Ingredients
Equipment
Method
Step 1: Prep the Oven
- Preheat the oven to 175°C (350°F).
- Line baking sheets with parchment paper.
Step 2: Cream Butter and Sugars
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Add Egg and Flavorings
- Beat in the egg until fully incorporated.
- Mix in vanilla extract and peppermint extract.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Step 5: Make the Dough
- Gradually add dry ingredients to the wet mixture.
- Mix just until combined.
- Fold in chocolate chips.
Step 6: Scoop and Top
- Scoop dough onto prepared baking sheets, spacing cookies apart.
- Lightly press crushed peppermint candies onto the tops.
Step 7: Bake
- Bake for 9–11 minutes, until edges are set but centers are still soft.
Step 8: Cool
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Notes
🧊 Storage & Reheating
Store cookies in an airtight container at room temperature for up to 4 days.
For a fresh-from-the-oven feel, warm briefly in the microwave for a few seconds.
Freeze baked cookies for up to 2 months.
🥄 Variations
Extra Minty: Add a pinch more peppermint extract (go slowly).
White Chocolate: Swap some chocolate chips for white chocolate chips.
Softer Cookies: Slightly underbake for ultra-fudgy centers.
Less Sweet: Reduce candy topping slightly.
Mini Cookies: Use a smaller scoop and reduce bake time.
❓ 10 FAQs
Are these cookies very minty?
Balanced—chocolate-forward with a refreshing finish. Can I skip peppermint candies?
Yes, they’re optional but festive. Do these cookies spread a lot?
They spread slightly and stay thick. Can kids eat these?
Yes, the mint flavor is mild and pleasant. Can I make the dough ahead?
Yes, refrigerate for up to 24 hours. Are these soft or crunchy?
Soft and fudgy with lightly crisp edges. Can I use regular cocoa powder?
Yes, but Dutch cocoa gives deeper flavor. Do I need to chill the dough?
Not required, but chilling reduces spread. Can I double the recipe?
Yes, it scales well. Are these good for gifting?
Absolutely—perfect holiday cookies. 🏁 Conclusion
These Double Chocolate Peppermint Cookies are festive, rich, and irresistibly fudgy—bringing together deep chocolate flavor and cool mint in every bite.
Balanced—chocolate-forward with a refreshing finish. Can I skip peppermint candies?
Yes, they’re optional but festive. Do these cookies spread a lot?
They spread slightly and stay thick. Can kids eat these?
Yes, the mint flavor is mild and pleasant. Can I make the dough ahead?
Yes, refrigerate for up to 24 hours. Are these soft or crunchy?
Soft and fudgy with lightly crisp edges. Can I use regular cocoa powder?
Yes, but Dutch cocoa gives deeper flavor. Do I need to chill the dough?
Not required, but chilling reduces spread. Can I double the recipe?
Yes, it scales well. Are these good for gifting?
Absolutely—perfect holiday cookies. 🏁 Conclusion
These Double Chocolate Peppermint Cookies are festive, rich, and irresistibly fudgy—bringing together deep chocolate flavor and cool mint in every bite.
