Name: Peppermint Double Chocolate Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour (156 g), spooned and leveled; 6 tablespoons Dutch process cocoa powder (30 g); 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup unsalted butter, softened (168 g); 3/4 cup light brown sugar, packed (165 g); 1/4 cup granulated white sugar (50 g); 2 egg yolks, at room temperature; 1 teaspoon peppermint extract; 1 teaspoon vanilla bean paste or extract; 1/2 cup peppermint chips, Andes (100 g); 1/4 cup semi-sweet chocolate chips (50 g); 2 tablespoons crushed candy canes for topping, optional

There’s something magically festive about the cool, minty zing swirling through rich, fudgy chocolate in these cookies. The Peppermint Double Chocolate Cookies Recipe is my go-to treat when I want a bite that’s both comforting and a little sparkly with holiday cheer. Let me show you how easy (and fun!) they are to make.

The image shows four round dark chocolate cookies stacked partly on top of each other on a white marbled surface. Each cookie has a rough, cracked texture and is decorated with small broken pieces of red and white striped candy canes scattered across the top. Around the cookies, there are two whole candy canes with red and white stripes and a small shiny red Christmas ornament, adding a festive look. The cookies look soft and rich, with some white bits visible inside the dark dough. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Peppermint Double Chocolate Cookies Recipe
Top Tip
How to Serve Peppermint Double Chocolate Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Peppermint Double Chocolate Cookies Recipe

Why You'll Love This Recipe

I've made a lot of holiday cookies, but this Peppermint Double Chocolate Cookies Recipe always steals the spotlight. The balance of melty chocolate with that cooling peppermint flavor just hits the perfect note every time. Plus, baking these is as joyful as eating them.

Perfect texture: Chewy centers with just enough crisp edges keep these cookies satisfying bite after bite.
Flavor harmony: The peppermint extract and chips pair so beautifully with rich cocoa and semi-sweet chocolate chips.
Simple ingredients: No crazy hard-to-find items, just stuff you likely have or can easily grab.
Festive touch: Crushed candy canes on top add both sparkle and crunch for a cheery finish.

A dark chocolate cookie with rough texture and white chocolate pieces scattered inside features a bite taken out on the right side. On top of the cookie, small broken pieces of red and white candy cane add a crunchy look. The cookie lies on a sheet of printed music notes, placed on a white marbled surface. In the background, a blurred white tiny Christmas tree and a red shiny ornament are visible. A red and white candy cane lies in the front bottom part of the image. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic really comes from the way these ingredients come together—flour provides structure, cocoa powder brings that deep chocolate flavor, while peppermint chips and crushed candy canes give a refreshing twist that’s unforgettable. Here’s what you need and why each piece matters:

Flat lay of a small heap of all-purpose flour, a small pile of rich Dutch-process cocoa powder, a pinch of fine white baking powder, a pinch of light brown baking soda powder, a small mound of coarse salt, a generous square of softened unsalted butter, a small mound of packed light brown sugar, a small mound of granulated white sugar, two whole clean brown eggs, a small white ceramic bowl of clear peppermint extract, a small white ceramic bowl of beige vanilla bean paste, a handful of fresh peppermint candy chips, a handful of glossy semi-sweet chocolate chips, and a small white ceramic bowl with crushed red and white candy cane pieces, all arranged symmetrically on a simple white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Gives your cookies the structure and chewiness—measuring it properly is key to avoid dense cookies.
Dutch-process cocoa powder: Adds smooth, intense chocolate flavor that's less acidic and perfect for rich cookies.
Baking powder & baking soda: Work together to give lightness and lift so your cookies aren’t flat.
Salt: Enhances all the sweet and chocolate flavors—don’t skip it.
Unsalted butter: Softened butter creates a creamy base and tender crumb.
Light brown sugar: Adds moistness and a slight caramel note that deepens flavor.
Granulated sugar: Extends crispness on the edges so you get texture contrast.
Egg yolks: Provide richness and help bind everything.
Peppermint extract: The star ingredient that gives you that cool, refreshing peppermint essence without overpowering.
Vanilla bean paste or extract: Adds warmth and rounds out flavors beautifully.
Peppermint chips (Andes): Little bursts of minty chocolate. These are my favorite mix-ins!
Semi-sweet chocolate chips: Give melty spots of pure chocolate pleasure.
Crushed candy canes (optional): For festive crunch and a fun finishing touch.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to play with the peppermint level in this Peppermint Double Chocolate Cookies Recipe — sometimes dialing it back so it’s subtle, other times going bold for that full-on holiday blast. Don’t hesitate to swap in your favorite chocolate chips or add a pinch of espresso powder for a mocha twist!

Variation: One time, I tossed in chopped dark chocolate instead of semi-sweet for a richer flavor, and it was a total hit with my chocolate-loving friends.

Step-by-Step: How I Make Peppermint Double Chocolate Cookies Recipe

Step 1: Cream the Butter and Sugars Until Fluffy

Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper—this saves a lot of clean-up later. Then, in a large bowl, toss in your softened unsalted butter, light brown sugar, and granulated sugar. Grab your electric mixer and beat them together for about 2 minutes until the mixture is light, airy, and fluffy. This step is crucial because it helps give your cookies that perfect soft texture.

Step 2: Add Egg Yolks and Extracts

Next, add the two egg yolks, peppermint extract, and your vanilla bean paste or extract to the creamed mixture. Mix again on medium speed for another two minutes until the batter looks pale and fluffy—this boosts the airiness and blends the flavors beautifully.

Step 3: Combine Dry Ingredients and Incorporate

Now mix your flour, Dutch-process cocoa powder, baking powder, baking soda, and salt in a separate bowl. Here’s where measuring your flour correctly really matters—use a spoon to fill your measuring cup and level it off with a knife, or better yet, use a kitchen scale if you have one. Add the dry ingredients gradually to the wet and mix until just combined. Over-mixing can make the cookies tough, so keep it gentle.

Step 4: Fold in Peppermint and Chocolate Chips

Gently stir in the peppermint chips and semi-sweet chocolate chips until they’re evenly distributed. This is when your dough starts looking like a chocolatey dream—be careful not to overwork it.

Step 5: Scoop, Bake, and Cool

Scoop the dough into 18 evenly sized balls—about 1.5 tablespoons each—and place them on your prepared parchment-lined sheets, spaced at least 2 inches apart to give them room to spread. Bake for 10-12 minutes: stick with 10 minutes if you want super soft centers, or 12 if you prefer edges with a bit more crisp. Once out of the oven, let them rest on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. If you want that festive flair, sprinkle crushed candy canes on top right away so they stick.

Top Tip

Over the years, I’ve learned the secret to getting these Peppermint Double Chocolate Cookies Recipe just right comes down to patience and precision. Don’t rush the creaming step—it aerates your dough and makes a world of difference in texture.

Proper Flour Measuring: I can’t stress this enough—too much flour makes dry, cakey cookies. Spoon and level, or weigh your flour to nail the texture every time.
Room Temperature Eggs: Using room-temp egg yolks helps the dough come together smoothly and traps air for a lighter bite.
Don’t Skip Cooling: Letting cookies rest after the oven helps them firm up perfectly—hot cookies can be fragile and crumbly.
Customize Peppermint Extract: Add a little at a time and taste your dough (if you’re brave!) so it’s minty but balanced.

How to Serve Peppermint Double Chocolate Cookies Recipe

peppermint double chocolate cookies - Serving Suggestion

Garnishes

I usually sprinkle crushed candy canes right after baking—those add a beautiful pop of color and a refreshing crunch that just seals the deal. Sometimes I’ll dust a light layer of cocoa powder or drizzle a little melted white chocolate for extra indulgence when serving guests.

Side Dishes

These cookies pair wonderfully with a glass of cold milk or a steaming cup of hot cocoa. For the holidays, I love serving them alongside peppermint mocha lattes or even a scoop of vanilla ice cream for a decadent ice-cream sandwich treat.

Creative Ways to Present

One festive idea I tried recently was stacking the cookies with layers of whipped cream and crushed candy canes for a cookie cake centerpiece. I’ve also wrapped stacks tied with red ribbon to give as gifts—they’re a guaranteed crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature—they stay fresh and soft for about three days (if they last that long!). Separating layers with parchment paper helps prevent sticking.

Freezing

These cookies freeze beautifully. I like to freeze the dough balls on a tray first, then pop them into a freezer bag for up to a month. When I’m ready to bake, I just put frozen dough balls on parchment and add a minute or two to the baking time.

Reheating

If you want to warm a cookie, I recommend popping it in the microwave for about 10 seconds or in a 300°F oven for 3-5 minutes. This helps revive that gooey, freshly-baked vibe with melty chocolate.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch-process?

You can, but Dutch-process cocoa has a smoother, less acidic flavor which really enhances the chocolate taste. If you swap with regular cocoa, your cookies might be a bit more tangy and slightly less rich, but they will still be delicious.

Why do these cookies use egg yolks instead of whole eggs?

Using just egg yolks adds richness and softness to the cookies, creating a tender, chewy texture without making them cakey, which whole eggs might do.

Can I substitute the peppermint extract with fresh mint?

Fresh mint won’t give you the intense peppermint punch that extract provides, and since it adds moisture and texture, it might affect the cookie’s consistency. If you want to try fresh mint, finely chop it and add sparingly, but for best results, stick with the extract.

How do I prevent my cookies from spreading too much?

Make sure your butter is softened but not melted, and measure your flour carefully. Overly warm butter or too little flour can cause the cookies to spread too thin. Chilling the dough for 15-20 minutes before baking also helps maintain shape.

Final Thoughts

This Peppermint Double Chocolate Cookies Recipe has become a cherished staple for me during the holidays and beyond because it’s both a crowd-pleaser and a comfort food. I love how approachable it is, so you don’t have to be a pro baker to get fantastic results. Trust me, once you’ve made these a couple of times, you’ll be sneaking bites from the cookie jar just like I do. Give it a try — you might just find yourself making these year-round!