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Double Chocolate Peppermint Cookies – Rich, Fudgy & Perfectly Festive

Celebrate the holidays with these irresistibly rich and fudgy Double Chocolate Peppermint Cookies! Soft in the center, slightly crisp on the edges, and bursting with chocolate and peppermint goodness — they’re the perfect blend of cozy and refreshing. Each bite delivers deep cocoa flavor, melty chocolate chips, and crushed peppermint candy that adds a festive crunch. The aroma alone feels like Christmas — chocolate and peppermint dancing together in the air. Whether you’re baking for a cookie swap, holiday platter, or cozy movie night, these cookies will spread joy (and that heavenly chocolate smell!) everywhere.
Print Recipe Pin Recipe
Prep Time 15 minutes
bake time 10 minutes
Total Time 25 minutes
Servings: 20 cookies
Ingredients Equipment Method Notes

Ingredients
  

Fresh Products
  • 2 Egg yolks
Dry & Flavoring Ingredients
  • 1 1/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 cup Light brown sugar packed
  • 6 tbsp Dutch-process cocoa powder
  • 1/4 cup Granulated white sugar
  • 1 tsp Peppermint extract
  • 1 tsp Vanilla bean paste or vanilla extract
  • 1/2 tsp Salt
  • 1/4 cup Semi-sweet chocolate chips
Dairy
  • 3/4 cup Unsalted butter softened
Desserts
  • 1/2 cup Peppermint chips
  • 2 tbsp Crushed candy canes for topping

✨ Kitchen Essentials You’ll Love

Quick picks I trust for better results, faster prep, and easier cleanup.

  • 🍳

    Lodge Seasoned Cast Iron Skillet

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  • ⚡

    Instant Pot Duo Plus 9-in-1 Electric

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  • 🔥

    CHEFMAN Digital Air Fryer XL 10L

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Disclosure: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Equipment

  • You’ll need:
  • Mixing bowls (large and medium)
  • Hand or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper or silicone mat
  • Cooling rack

Method
 

step1:
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
step2:
  1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
step3:
  1. In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy — about 2 minutes.
step4:
  1. Add the egg yolks, peppermint extract, and vanilla bean paste. Mix until smooth and fully combined.
step5:
  1. Gradually add the dry ingredients to the wet mixture. Stir until a thick, fudgy dough forms.
step6:
  1. Fold in the semi-sweet chocolate chips and peppermint chips. Mix gently to distribute evenly.
step7:
  1. Scoop 1½-inch balls of dough and place them on the baking sheet, leaving space between each cookie.
step8:
  1. Top each cookie with a sprinkle of crushed candy canes for that signature holiday crunch.
step9:
  1. Bake for 9–11 minutes, until the edges are set but the centers still look soft.
step10:
  1. Let cookies cool on the tray for 5 minutes before transferring to a cooling rack. The centers will firm up as they cool, keeping them extra chewy.

Notes

🧊 Storage & Reheating
Store in an airtight container at room temperature for up to 5 days.
Freeze unbaked cookie dough balls for up to 2 months — bake directly from frozen by adding 1–2 extra minutes.
Freeze baked cookies for 3 months and reheat in the microwave for 8 seconds for a gooey texture.
🥄 Variations
Triple Chocolate: Add 1/4 cup white chocolate chips for extra richness.
Mocha Peppermint: Stir in 1 tsp instant espresso powder to deepen the chocolate flavor.
Glazed Version: Drizzle cooled cookies with melted white chocolate and sprinkle crushed peppermint on top.
Mint Sandwich Cookies: Spread peppermint buttercream between two cookies for an indulgent treat.
Festive Look: Roll dough balls in sparkling sugar before baking for a shiny finish.
❓ 10 FAQs
1. Can I use unsweetened cocoa powder instead of Dutch-process?
Yes, but Dutch-process gives a deeper, smoother chocolate flavor.
2. Can I replace peppermint extract with mint extract?
Yes, though mint extract tastes slightly more herbal — peppermint is best for that candy-cane flavor.
3. Can I use whole eggs instead of yolks?
No — yolks make these cookies rich and chewy instead of cakey.
4. How do I keep cookies soft after baking?
Store with a slice of bread in the container — it keeps them moist.
5. Can I use crushed peppermints instead of candy canes?
Absolutely — they’ll melt slightly and create beautiful specks of color.
6. Can I chill the dough overnight?
Yes! It enhances flavor and makes the cookies thicker when baked.
7. Can I make these gluten-free?
Use a 1:1 gluten-free flour blend. They’ll still be chewy and delicious.
8. Why add both baking soda and baking powder?
They balance spread and lift — ensuring chewy centers and perfect edges.
9. Can I skip the peppermint chips?
Yes, but they add extra flavor bursts and festive texture.
10. How do I make them look like bakery cookies?
Gently press extra chocolate chips and candy cane pieces on top right after baking for a pretty finish.
🏁 Conclusion
These Double Chocolate Peppermint Cookies are the perfect holiday treat — fudgy, rich, and bursting with minty freshness. The contrast of chocolate and peppermint feels festive, indulgent, and comforting all at once.
Serve them with a mug of hot cocoa or package them up as homemade gifts — they’re guaranteed to spread Christmas cheer wherever they go!