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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.
5 from 2 votes
Prep Time 15 mins
Cook Time 10 mins
Course Dessert
Servings 18 cookies


  • 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


  • 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.


*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 125 grams.
Keyword chewy cookies, chocolate peppermint, Christmas, Christmas cookies, peppermint
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