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.
love it
I love the concept but these did not taste like chocolate to me. I adjusted the second batch and added twice as many chocolate chips and I could still taste only peppermint. I added three times of chocolate chips and then I could start tasting the chocolate. I did add a small amount of crushed candy canes on top so maybe that is why the peppermint was so dominant. If you like the taste of chocolate and peppermint I’d recommend adding more chocolate chips
These were fabulous! I made them for a Christmas cookie tray and they are like delicious, chewy thin mints!
Still making the cookies now, so no review yet. Just a quick note — when I chose to triple the recipe, the measurements for grams, in parentheses, didn’t increase. The recipe said 3.75 Cups flour and the note of 156 grams didn’t change. I looked at the double notes, and found the same. I’m guessing the formula just doesn’t see the parenthetical notes. Just a heads up for bakers who weigh in metric measures.
I screwed up the recipe and they still taste amazing!!! 10/10, making these every christmas from now on.
Mine came out dry and airy. Not flat and chewy. Did I cook too long? My oven is not great. But they do taste good – i love peppermint! I just wish they were chewier.
I had the same issue, hoping someone can answer so we can fix in the future!
Just tried one of these and they are delicious! I was initially worried when I took them out at 10 minutes because they were suuuuper soft, but they have firmed up since cooling down. I doubled the recipe (only added ~1.5tsp of the extracts though), weighed the ingredients- and they are exactly the perfect holiday cookie I was looking for, thanks for the recipe!!!
Just made this! They are super good! I just added a splash of milk to combine it a little better, as well as 1 egg yolk (due to yolk exploded in egg and couldn’t get it out). I also rolled them in the crushed candycane!
Can you store the cookie batter in the fridge overnight?
Sorry didn’t read all the way through. Please ignore my question. ?
Can’t find peppermint chips? Use Andes mints and chop them up. I cut each mint into 8 pieces- quick and easy. These cookies were perfect! They also look cute with red sugar sprinkled on top.
Very good ! For some reason the first batch didn’t flatten so I pressed down the next batch. I measured the flour as it said. Family loved the taste !
I’ve been baking for well over 50 years and never learned that scooping the flour led to and excess OR that a cup of flour is 125 gms. If I take nothing else from this recipe, I will leave with your invaluable information. Thank You!!! Now to make the cookies!
Hi David! I just learned this two years ago too after baking for my whole life! I was shocked at how different each scoop of flour could be!
So yummy!
Followed instructions exactly. They turned out dry and were difficult to shape. I’ve made these cookies before but I will not be using this recipe again.
These cookies were absolutely amazing. I made it exactly like the recipe stated. I love to bake and make many different cookies and I can honestly say this is my new favorite cookie to make.
You should double check the metric amounts because they do not increase when you tap the 2X or 3X button. I knew the dough looked wrong but I followed the recipe. Either don’t tell people to use grams if you don’t give the correct amounts or don’t offer scaled up amounts. Now I have no cookies to take to my cookie exchange!
Hello! These look delicious and my daughter and I are planning to make for her holiday party next week. I looked in our local stores for Andes peppermint chips but I could not find. We found Andes crème de menthe chips, can these be used instead?
Just be aware that if you select to double the recipe the gram measurements do not increase with the cup measurements.
I followed the recipe to a tee- double checked and everything- and the cookies came out burnt on the bottom and fell apart when I took them out they were so crumbly. I’m giving three stars because it may be something wrong with my oven, and the flavor is good.
I just made these and they turned out perfect. So good. Thank you for recipe. Husband does not like Peppermint, so they are all for me.
We followed the recipe exactly. We picked this particular recipe because it said they were chewy. Cooked them on the lower end of the cooking time and they still were cakey. Good flavor but disappointed with consistency
the app gave us some trouble but the cookies were yummy in my tummy they were really gooy.
Well, I hit the button for “2x” and followed the grams instead of cups,tsps, etd. Unfortunately when pressing 2x, the grams dont adjust. What a mess.
Made these with some minor adjustments. I couldn’t find peppermint extract anywhere so I just used all andes chips in place of the chocolate chips. I also used a bit more than the recipe called for. They came out just the right amount of minty.
I used the weight measurements and I’m very glad I did. The volume butter measurement would have been WAY off. When I weighed my butter it ended up being about one and 1/4 cup worth rather than the 3/4 cup the recipe calls for. That may be why some other commenters are saying their cookies were dry.
Made these today and they are soooo good!!! And bonus, I had all the ingredients!! Definitely going in our cookie rotation!!
Your measurements in grams don’t double or triple if you click the change on the page.
Had these at a cookie exchange and loved them! My friend was kind and shared. Yummm!! ?❤️
I just made these cookies, i followed the recipe step by step and oh my gosh are they amazing. I baked them for 10 minutes to get that chewy feel and they are the perfect consistency (not to gooey). I bake cookies almost every week and these have become a new house favorite!!
These cookies were a HUGE hit. They were perfect. One thing to be aware of is that if you are measuring in grams, the 2x and 3x conversion do not convert the grams so it will throw the recipe off if you don’t catch it.
These cookies are amazing and easy to make! I doubled the recipe and it worked perfect. So fudgy but also a nice crunch on the outside. I opted out of the peppermint extract but did the peppermint chips and candy cane on top and I felt like it was the perfect balance and not too pepperminty! Absolutely making again – also a dough you can roll and freeze then take out and bake at anytime!
I’m curious about chilled dough needing to be brought to room temperature.
Many of my recipes call for chilled dough.
What will happen if I don’t allow it come return to room temp?
I tried them a few different ways including not at room temperature but at chilled temperature and they cracked. I didn’t really mind because I put the crushed peppermint on top but when I made them and only chilled for 1 hour they came out with a more chewy texture and were less dry and were more flat like the pictures. When I make them again I’ll definitely only chilled for 1 hour and not freeze them so that I can get the more moist chewy texture.
These cookies had a nice flavor, but they spread WAY too much, so they came out very thin and crispy, rather than chewy. This is usually a hallmark of a recipe that has too much butter/not enough flour. Chilling the dough would probably also help. I won’t make these again.
We had to add an extra half cup of butter because they were too dry – the dough was like sand? We even double checked everything and were concise with the flour. They came out okay, just not the ideal shape or texture (especially according to the picture).
Sounds wonderful, exactly what I was looking for! Can’t wait to make them ??☺️
This recipe won me 1st Place ?in my local Christmas Cookie Exchange and contest. Make these cookies immediately!
Has anyone made these gluten free successfully?
Tried this recipe on a whim because I noticed it has no chill time needed. Was a favorite at the holiday party and everyone loved them! One question- would I be able to fold in mini peppermint marshmallows also?
Yummy! I choose this recipe and then my husband said he didn’t peppermint in his sweets. Go figure. So I swapped the peppermint for Heath chopped up candy and subbed extra vanilla for the peppermint extract. The cookies turned out so delish! Did I need 2 tablespoons of vanilla? Probably not, but it definitely wasn’t a deal breaker.
I’ve tried this recipe twice and both times the cookies have come out with an almost sandy texture and fall apart completely when taken out of the oven. The flavor is good, but I feel like the proportions somewhere are wrong.
I could not get the Andes chopped mints so I bought the Andes after-dinner mints and used 21 of them to get to the weight specified (and then chopped them). I used a small scoop that holds just over a tablespoon and got 42 cookies of about 2.5 to 3 inches diameter. Took the baking time down to 9 minutes on the second batch. The flavor is great (I did not use any crushed peppermint on top)
will it matter (harm) if i make the dough 1 day ahead and refrigerate it?
Made this cookie exactly as written and it was so good we made three times in a week during holidays lol it’s so good with coffee follow the directions on flour … we did 10 min and pulled out they will firm up these will be on repeat !
I made these to be apart of a christmas cookie box gift. It was everyones favourite including mine absolutely delicious!
Author needs to check her weight measurements for 2X and 3X. Also, 1 1/2 c. PACKED brown sugar is not the same as 165 grams. When you say “packed” it is not scooping in. I’m just going to have to wing this as I’m in the midst of making it.
So this is my first time ever baking from scratch and my cookies came out really big and too thin. I haven’t tasted them yet. Just took them out of the oven. I know it’s early to cook Christmas cookies but not for me lol but I will get back on here and give a better review. I think I’ve done something wrong. I’m not 100% sure but like I said it was just my first time ever making anything from scratch
And like my cookie better came out like not liquidy but not how cookie batter should come out, but I measured everything correctly. I don’t know any tips lol
OK, so final product they taste really good like I said I just had problems with the consistency of it like it was more liquid than doughy
Such a delicious recipe that even my friends who normally hate cookies loved them!
Wow, that’s a compliment! Thanks for making them and sharing with friends!
Can you freeze the cookie dough balls to make them at a later date? 😊
Sooo yummy! I wasn’t able to find the Dutch Process Cocoa, however they still came out delicious w/ regular cocoa powder. I got rave reviews. Thanks!
Yay! So happy for you! Thanks for sharing these with others. <3
Really good, but the batter came out like a brownie batter consistency for me. Is this normal or should I add more flour?
Hello, does it have to be Dutch processed? Would Natural Cacao Powder work
I haven’t tried this myself, so I wouldn’t recommend it, but cacao powder is more bitter and less smooth than Dutch cocoa, so cookies might be lighter and a bit tangier. If you try it, let us know how it turns out!