Double Chocolate Peppermint Cookies Recipe

Introduction

These Double Chocolate Peppermint Cookies combine rich cocoa and chocolate chips with refreshing peppermint for a festive treat. Soft, chewy, and bursting with flavor, they’re perfect for holiday celebrations or any time you crave a sweet, minty cookie.

Ingredients

• 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
• 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

1. Step 1: Preheat the oven to 350℉ (175℃) and line two baking sheets with parchment paper.
2. Step 2: In a large bowl, cream the softened butter, light brown sugar, and granulated sugar using an electric mixer for about two minutes until the mixture is light and fluffy.
3. Step 3: Add the egg yolks, peppermint extract, and vanilla. Mix on medium speed for two minutes until pale and fluffy.
4. Step 4: Add the flour, cocoa powder, baking powder, baking soda, and salt. Mix until just combined—avoid overmixing to keep the cookies tender.
5. Step 5: Fold in the peppermint chips and semi-sweet chocolate chips until evenly distributed.
6. Step 6: Scoop the dough into 18 balls and place them about two inches apart on the prepared baking sheets.
7. Step 7: Bake for 10-12 minutes. For chewier cookies, bake 10 minutes; for crispier edges, bake 12 minutes.
8. Step 8: Let the cookies cool on the baking sheets for two minutes, then transfer to a wire rack to cool completely. If desired, sprinkle with crushed candy canes before serving.

Tips & Variations

• Measure flour carefully by spooning into the measuring cup and leveling off to avoid dense cookies.
• Use high-quality peppermint extract for the best flavor, or substitute with crushed peppermint candies inside the dough for added texture.
• For an extra chocolate boost, add a handful of mini chocolate chunks or swap semi-sweet chips for dark chocolate.

Storage

Store leftover cookies in an airtight container at room temperature for up to three days. To freshen slightly before serving, warm in the oven for a few minutes or microwave briefly. These cookies can also be frozen for up to one month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of peppermint chips?

Yes, regular semi-sweet or dark chocolate chips can be used if peppermint chips are unavailable. The cookies will lose some minty flavor but still taste delicious.

How do I keep the cookies soft?

Do not overbake the cookies; remove them when the edges are set but centers still look slightly soft. Cooling them on the baking sheet helps maintain softness before transferring to a rack.

Double Chocolate Peppermint Cookies Recipe

Print Recipe

★★★★★

4.9 from 52 reviews

These Double Chocolate Peppermint Cookies are rich, fudgy, and bursting with festive peppermint flavor. Made with Dutch-processed cocoa, peppermint and semi-sweet chocolate chips, and a hint of peppermint extract, these cookies balance sweetness and minty freshness perfectly. They are ideal for holiday baking and can be topped with crushed candy canes for an extra crunch and festive look.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 18 cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
• 1/2 cup (40 g) Dutch-processed cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 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

Add-ins and Toppings

• 1/2 cup (100 g) peppermint chips (such as Andes)
• 1/4 cup (50 g) semi-sweet chocolate chips
• 2 tbsp crushed candy canes for topping (optional)

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large bowl, add the softened unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer, cream these together for about two minutes until the mixture is light and fluffy.
3. Add Egg Yolks and Extracts: To the creamed mixture, add the egg yolks, peppermint extract, and vanilla bean paste or extract. Mix at medium speed for two minutes until the mixture becomes pale and fluffy, which will help with the cookie texture.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, baking soda, and salt. Properly measuring flour is important here to maintain cookie texture. Gently mix the dry ingredients into the wet mixture until just combined.
5. Fold in Peppermint and Chocolate Chips: Add the peppermint chips and semi-sweet chocolate chips to the dough. Mix gently just until they are evenly incorporated, avoiding overmixing.
6. Scoop and Arrange Dough: Using a cookie scoop or spoon, form 18 balls of dough. Arrange them on the prepared baking sheets with about two inches of space between each to allow for spreading.
7. Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes. Bake for 10 minutes if you prefer chewier centers or 12 minutes for cookies with crisper edges.
8. Cool and Add Toppings: After baking, let the cookies rest on the baking sheets for two minutes to firm up. Then transfer to a cooling rack to cool completely for about 10 minutes. If desired, sprinkle crushed candy canes on top for added festive crunch and flavor.
9. Storage: Store any leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.

Notes

• Properly measure the flour by spooning it into your measuring cup and leveling it off with a knife to avoid packing. Too much flour will make the cookies dry and dense.
• For an even more intense peppermint flavor, you can add a few drops of peppermint oil along with the extract, but be cautious as peppermint oil is more concentrated.
• Allow butter and egg yolks to come to room temperature before starting for smoother mixing and better texture.
• If you don’t have peppermint chips, substitute with Andes baking chips or crushed peppermint candies mixed into regular chocolate chips.
• For crisper edges, bake the cookies slightly longer but monitor closely to prevent burning.

Keywords: double chocolate peppermint cookies, peppermint cookies, holiday cookies, chocolate peppermint dessert, festive cookies