Double Chocolate Peppermint Cookies
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 1/4 cups (156 g) all-purpose flour, spooned and leveled, see notes
- 1/2 cup (40 g) cocoa powder, Dutch process
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tsp peppermint extract
- 1 tsp vanilla bean paste or extract
- 1/2 cup (100 g) peppermint chips, Andes
- 1/4 cup (50 g) semi-sweet chocolate chips
- 2 tbsp crushed candy canes for topping, optional
Instructions
- Preheat the oven to 350℉ (175℃). 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.3/4 cup (168 g) unsalted butter, softened, 3/4 cup (165 g) light brown sugar, packed, 1/4 cup (50 g) granulated white sugar
- 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.2 egg yolks, at room temperature, 1 tsp peppermint extract, 1 tsp vanilla bean paste or extract
- 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.)1 1/4 cups (156 g) all-purpose flour, 1/2 cup (40 g) cocoa powder, Dutch process, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- Add in the peppermint chips and chocolate chips and mix just until incorporated.1/2 cup (100 g) peppermint chips, 1/4 cup (50 g) semi-sweet chocolate chips
- 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!2 tbsp crushed candy canes for topping, optional
- Store left overs in an airtight container for up to three days.
I must have made mine slightly smaller than yours because I ended with a full two dozen! I would also suggest if anyone wants to add the crushed candy canes, do so immediately coming out of the oven. The heat from the cookies will help the candies stick to the cookie. I also baked mine for 10 min and they were perfect!
Thanks for sharing, Jamie! I’m so happy these turned out great for you!
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Get out. cause why did i have look so hard for the measurements also where the heck was your life stories
Hi!!! Love this recipe , just wondering what scoop size you use to yield 18 cookies per batch! Thanks in advance <3
ive never commented on a recipe before but these came out so poorly i had to. 3/4 a cup of butter to 1.25cup of flour ?? that ratio is insane. cookies came out like crisps. should be 1/4 cup of butter, maybe 1/2. bake time is also inaccurate. & dough should also be cooled 5-10 min in fridge before baking. they let anyone write & post these days smh
I’m so sorry these didn’t work out for you! And I really appreciate you trying them out!
First time teuing out this recipe and I couldn’t fault it! The smell was absolutely divine and I had to stop myself from eating the batter haha I copied exactly the gram measurements and they are perfect. Also took note from a below review of adding the candy cane on as soon as it came out of the oven worked well. Love!!
Yay! So happy these worked out!
There was a much kinder way to say that.
Mine came out as little crisps too
I also never comment on recipes. I tried these and they turned out amazing! I followed the recipe and this is a keeper. Maybe you made a mistake in your measurements..
I doubled the recipe & skipped the sprinkles of crushed candy canes. I baked them for 12 minutes and they were perfect! Soft in the middle and slightly crispy on the edges. Delicious, so christmasy! Everyone loved them. 🤤
Yummy, yummy! Happy Christmas baking and thanks for sharing these cookies with your loved ones!
Turned out great!
I just finished making this recipe for a holiday party. Quadrupled it! The kitchen smells amazing and our first taste-test went well. I would very much agree with the comments that rate this cookie as more of a crisp. Wish I could attach a pic. They’re beautiful! Sprinkled them with crushed peppermint candy canes and tested bake time at both 10 min and 11. Both timings they were not chewy but very much like an airy crisp wafer.
Lori, thanks for your review and thanks for trying this recipe!
The cookies were delicious but fell apart . I couldn’t get them off the cookie sheet without having them crumble. I followed the recipe exactly.
I’m so sorry that happened, Suzy! I appreciate you trying this recipe out. Were they still warm when trying to be removed from the pan?
I’ve made these every year for Christmas for the past 3 years for my friends and they are really good
Forgot to add, they were pretty soft and delicious, I put them on a wire rack after baking and they turn out delicious
Yay! So happy you loved them and thanks for sharing with friends! Xx
10/10 easy holiday cookie! So delish
Yay Abby! So happy you enjoyed these. Thanks for sharing!
These were good and well-liked at a cookie swap. I made them smaller than suggested (and shortened the baking time by a minute or two) and used 11 Ande’s mints, cut into 1/8s as someone suggested (~52g.) because I couldn’t find peppermint chips anywhere. My husband used a small hammer to crush a mediun sized candy-cane for the chips on top – perfect! I also added 50g of dark chocolate chips since I used fewer mints than recommended. I would use more mints next time! Thank you.
Yum! So happy these worked great for you. Thanks for sharing!
I don’t understand the negative reviews. Do you not know how to bake properly? This recipe is AMAZING. My husband knows good cookies and he loves these. When I add them to cookie boxes for the holidays everyone always comments they’re the favorite.
Jenny, thanks for sharing. So happy you loved these! Xx
thank you so much for writing the amounts of the ingredients in the instructions section. that makes it so much easier!!!
Isn’t that so convenient? Love that! Thanks for sharing!
These cookies are so good! I’m a huge chocolate mint lover and these just hit the spot perfectly. Easiest 5 ⭐’s ever given. Thank you for the recipe, these will now be a permanent part of my Christmas cookie collection.
So happy you loved these! Thanks for sharing, Jill! Xx
I made this recipe exactly how it said to and my cookies came out super dry and crumbly, i can’t even pick them up without them crumbling apart completely. I’m disappointed because these looked so good on your tiktok and i just wasted time and money making these.
I’m sorry they didn’t turn out as expected — that’s always disappointing. I appreciate you sharing your feedback here!
This is a great recipe! I started reading some negative reviews and got a bit nervous but I followed the recipe and mine were amazing. Very soft and moist and I will definitely make these again.
Way to stick with it! Thanks for sharing your review!
Made these cookies for a cookie exchange but added Oreos and made an Oreo and candy cane topping! They came out so delicious. I made 29 cookies in total. Thank you for sharing this recipe 🙂
Delicious, but fragile.
Whenever I’ve made these, they are super dry. I do add 2 tsp of room temperature water to try and resolve this, but the result is just a little less dry.
Not a cookie for transporting out of the house. The flavor is spot on though.
Hi, I absolutely LOVE this recipe and want to make it for my next Christmas party! But is there a way to make these cookies without an electric mixer and get the same results? And is there a kind of butter that you’d recommend for this recipe?
To get the perfect texture on this cookie you’re going to want to use an electric mixer to beat the eggs and butter properly. I’m sorry! I would recommend unsalted butter.
I loved the flavor and consistency of these cookies. Great for a Christmas treat. Fair warning, the cookies do not expand very much in the oven, so the size of the dollops you put on the tray will be the size of the cookie. I accidentally made a mountain cookie(as in it was overly tall). It was delicious regardless
So happy you loved these!
I’ve tried making this recipe several times and it just never turns out the way I’d like them to. The texture is really cakey, and I like my cookies chewy. I really wanted to like this recipe because the flavor is there, which is why I tried it several times using different baking times and cooling vs not cooling the dough, but I just don’t think the recipe is one that works for the chewy texture that I like. Will have to keep searching for the perfect chewy mint chocolate cookie recipe.
I’m sorry these aren’t turning out right for you Rachel! Have you tested different ways of measuring your flour like using a kitchen scale? I hope you find the perfect recipe! Xx
So good! The perfect mix of peppermint and chocolate. Definitely saving to add to my cookie plate for many years to come.
Yay! I’m so happy to hear this. Merry Christmas Xx
Easy Christmas Cookie !!! They are delicious and everyone will ask for recipe.
So happy these worked out great for you! Thanks for sharing with others. Xx
My 19 year old daughter baked these cookies and they turned out wonderfully! I think because they’re brown maybe some people over-cooked them, hence the “crisps” results.
Fantastic recipe. Perfectly chewy with the perfect crisp to the edges. Nice bit of chocolate and not too much peppermint. Love this cookie now.
So happy you found a good Christmas cookie! Happy baking!
Delicious! I baked mine for 8 minutes, cooled on tray for 4, and then served them warm 🙂 they were perfectly soft! I think they firm up quite a bit after being cooled all the way but some members of my family enjoyed a crispier cookie. A win all around!
Love this! Thanks so much for sharing with loved ones. Xx