These double chocolate peppermint cookies are full dark chocolate and peppermint flavor, with chewy centers and melty chocolate chips in each bite. These are THE chocolate Christmas cookies to make!
If you're looking for other Christmas cookie recipes check out my chocolate thumbprint cookies, chocolate dipped peppermint sugar cookies, Christmas kitchen sink cookies, spritz cookies or brownie cookies!
Why You'll Love Double Chocolate Peppermint Cookies
Double chocolate PLUS peppermint. I mean, need I say more? These are chewy dark chocolate cookies loaded with chocolate chips and peppermint chips. In my opinion dark chocolate and peppermint is the ultimate Christmas flavor!
Super easy to make. These cookies are the best because they are so simple and require 0 chill time. You can make these in under 30 minutes!
Chewy centers, crispy edges. These cookies have the perfect texture. The centers are super chewy and the edges have the perfect amount of crisp.
Ingredients for Double Chocolate Peppermint Cookies
- Butter- make sure it's softened
- Brown Sugar- we're using mostly brown sugar for a really chewy cookie
- Granulated White Sugar- some white sugar is used along with the brown sugar to help create crispy edges
- Eggs- two egg yolks are used in these cookies, make sure they're room temperature
- Peppermint Extract- gives the cookies their peppermint flavor
- Vanilla- I recommend vanilla bean paste for the best flavor, but extract works as well!
- Flour-all purpose flour is used to give the cookies the best "chew"
- Cocoa Powder- I recommend using Dutch process cocoa powder for the best dark chocolate flavor
- Baking Soda & Baking Powder- equal amounts help the cookies rise slightly
- Salt- helps bring out all the flavors in the cookies
- Chocolate Chips- semi-sweet chocolate chips add even more chocolate to these cookies
- Peppermint Chips- I reccomend Andes peppermint chips, they're the best!
- Crushed Candy Canes- optional, but looks cute on top of the cookies!
Step by Step Instructions
Please see recipe below for complete measurements and baking time!
STEP ONE:Add softened, unsalted butter, light brown sugar, and granulated sugar to a large bowl. Cream the butter and sugars with an electric mixer for two minutes, or until light and fluffy.
STEP TWO: Add in the egg yolks, peppermint extract and vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.
STEP THREE Add in flour, cocoa powder, salt, baking powder and baking soda. Mix until combined.
STEP FOUR: Add in the peppermint chips and chocolate chips and mix just until incorporated.
STEP FIVE: Scoop the dough into 18 balls, arrange them two inches apart on a parchment paper lined baking sheet and bake!
(See recipe below for complete measurements and baking time!)
FAQs
How do I store these cookies? Store them in an airtight container for up to three days, or in the freezer for up to two weeks!
Can I substitute the peppermint chips for something else? If you don't want to add the peppermint chips or extract, check out my double chocolate cookies!
Can I make the dough beforehand? Yes! You can make the dough and store it in the fridge until ready for cookies! Just make sure to bring the dough to room temperature before baking the cookies. The dough will stay fresh for up to three days in the fridge. You can also freeze it for up to two weeks, again just bring it to room temperature before baking.
Pro Tips
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 120-125 grams.
When the cookies are straight out of the oven, go around them with a circular cookie cutter to give them a perfect circular shape!
Make sure to beat your eggs into the butter and sugar until the mixture is pale in color an fluffy, not just until its combined. Doing this will help give you perfectly textured cookies.
If you make these cookies please leave a review, it's so helpful for me! Tag me on Instagram @inbloombakery_ so I can see as well! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
Chocolate Dipped Peppermint Sugar Cookies
Double Chocolate Peppermint Cookies
Ingredients
- 1 ¼ cups all-purpose flour spooned and leveled, see notes
- 6 tbsps cocoa powder, Dutch process
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated white sugar
- 2 egg yolks, at room temperature
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla bean paste or extract
- ½ cup peppermint chips Andes
- ¼ cup semi-sweet chocolate chips
- 2 tablespoon crushed candy canes for topping, optional
Instructions
- Preheat oven to 350 degrees and line two baking sheets with parchment paper.
- Add softened, unsalted butter, light brown sugar, and granulated sugar to a large bowl. Cream the butter and sugars with an electric mixer for two minutes, or until light and fluffy.
- To the creamed butter and sugars add the egg yolks, peppermint extract and vanilla. Mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.
- Add in the flour, cocoa powder, baking powder, baking soda and salt and mix until combined. (Please see recipe notes on properly measuring the flour for these cookies. Too much flour will ruin the cookies consistency.)
- Add in the peppermint chips and chocolate chips and mix just until incorporated.
- Scoop the dough into 18 balls and arrange them two inches apart on the prepared baking sheets.
- Bake the cookies for 10-12 minutes. (10 for chewier centers, 12 for crispier edges.)
- After baking, let the cookies cool on the baking sheets for two minutes, then transfer them to a cooling rack to cool for 10 minutes. Sprinkle crushed candy canes over the cookies if you wish and then serve!
- Store left overs in an airtight container for up to three days.
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