Name: Double Chocolate Peppermint Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 1/4 cups (156 g) all-purpose flour, spooned and leveled; 6 tablespoons (30 g) Dutch process cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon 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 teaspoon peppermint extract; 1 teaspoon vanilla bean paste or extract; 1/2 cup (100 g) peppermint chips, Andes; 1/4 cup (50 g) semi-sweet chocolate chips; 2 tablespoons crushed candy canes for topping (optional)

Nothing quite says festive comfort like the chewy, rich goodness of a cookie that blends smooth chocolate with a refreshing zing of peppermint. This Double Chocolate Peppermint Cookies Recipe is exactly that — a cozy treat bursting with chocolate depth and a cool minty lift that makes it totally irresistible.

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 Double Chocolate Peppermint Cookies Recipe
Top Tip
How to Serve Double Chocolate Peppermint Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Double Chocolate Peppermint Cookies Recipe

Why You'll Love This Recipe

Honestly, this is one of those recipes I go back to every holiday season but enjoy any time I want something extra special. The balance between dark cocoa and peppermint chips creates that perfect sweet-and-refreshing combo you didn't know you craved. Plus, it’s buttery-soft with just the right hint of crisp edges.

Decadent flavor pairing: The Dutch-processed cocoa deepens the chocolate notes without bitterness, while peppermint chips bring a cool freshness.
Perfect chewy texture: Thanks to the mix of brown sugar, butter, and careful flour measurement, these cookies stay soft inside with tender edges.
Simple to make: You don’t need fancy equipment or complicated steps — just some mixing, baking, and plenty of love.
Festive flair: A sprinkle of crushed candy canes on top not only looks fantastic but adds that extra burst of peppermint crunch.

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

Each ingredient plays a crucial role in getting that luscious texture and peppermint-chocolate zip just right. When I shop for these cookies, I look for good-quality cocoa and real peppermint chips to get the flavor punch. Here’s why I love these choices:

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: Provides the structure—spooning and leveling or weighing ensures you don’t accidentally add too much, which can make cookies tough.
Dutch-process cocoa powder: Adds a rich, smooth chocolate flavor without acidity, deepening the cookie’s profile beautifully.
Baking powder & baking soda: Work together for the ideal rise and texture, keeping cookies light yet chewy.
Salt: Balances sweetness and enhances the chocolate complexity.
Unsalted butter: Gives that creamy, tender crumb—softened to room temperature for easier creaming with sugars.
Light brown sugar & granulated sugar: Brown sugar’s molasses keeps them moist and chewy, granulated adds just a touch of crispness.
Egg yolks: Add richness and tackiness to bind everything perfectly.
Peppermint extract: The heart of that refreshing flavor—go for a high-quality extract for the best punch.
Vanilla bean paste or extract: Adds warmth and rounds out the flavor.
Peppermint chips & semi-sweet chocolate chips: The fun mix-in stars—melt slightly while baking, giving delightful bursts of both flavors.
Crushed candy canes (optional): For a festive crunch and visual sparkle on top.

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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

One of my favorite things about this Double Chocolate Peppermint Cookies Recipe is how easy it is to tweak and make your own. Whether you prefer a stronger mint kick or want to swap in white chocolate chips, it’s flexible and forgiving.

Double mint boost: I sometimes add a touch more peppermint extract — just a little goes a long way, so taste as you go.
Nutty twist: Toasted chopped pecans or walnuts folded into the dough add a lovely crunch and earthy flavor.
Dairy-free option: Swap butter for a vegan butter substitute and use dairy-free chocolate chips to make these cookie-friendly for more diets.
Extra chocolate: Toss in a handful of mini chocolate chunks mixed with the chips for a mood-lifting chocolate overload.

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

Step 1: Creaming Butter and Sugars Until Fluffy

The first and one of the most important steps is beating the softened butter with both light brown sugar and granulated sugar until light and fluffy — about two minutes on medium speed with an electric mixer. This is where air gets incorporated, which helps the cookies rise beautifully. Trust me, rushing this step usually leads to flatter cookies!

Step 2: Mixing in the Egg Yolks and Extracts

Next, add the egg yolks, peppermint extract, and vanilla. I give this a good two-minute mix to ensure everything is well incorporated and the mixture turns pale and fluffy. It’s a subtle change, but it really helps develop flavor and texture.

Step 3: Adding Dry Ingredients Carefully

Now gently mix in your flour, cocoa powder, baking powder, baking soda, and salt. Don’t overmix here — just stir until combined. A quick pro tip: I always weigh my flour to avoid accidentally adding too much, which can dry out the cookies. 1 cup of flour equals 125 grams — investing in a kitchen scale is a game changer for baking precision.

Step 4: Folding in Peppermint and Chocolate Chips

Fold in the peppermint chips and semi-sweet chocolate chips just until evenly distributed through the batter. Be gentle to keep that lovely texture intact.

Step 5: Scooping and Baking to Perfection

Drop the dough by rounded tablespoons (or use a cookie scoop) onto your parchment-lined baking sheets, leaving about two inches of space between each. Bake at 350°F (175°C) for 10-12 minutes — I usually do 10 minutes for softer centers and 12 for slightly crispier edges. Let them rest a couple minutes on the sheets before transferring to a wire rack to cool completely.

Sprinkle crushed candy canes over the cookies while they’re still warm if you want that festive crunch and pop of color. It’s such a simple step that really elevates the whole experience.

Top Tip

From the many batches I’ve baked, a few tricks have made all the difference in getting these cookies just right every time. These are little insider tips I wish I’d known starting out:

Measure flour properly: For soft, chewy cookies, don’t scoop your flour directly with the measuring cup. Instead, spoon it in then level with a knife or weigh it for accuracy. This change alone improved my cookie texture dramatically.
Room temperature eggs and butter: Make sure your butter is softened and egg yolks are at room temp so they mix together smoothly — no lumps or streaks.
Don’t overmix after adding flour: Stir just until combined to avoid tough cookies.
Bake on parchment paper: It prevents sticking and keeps your cookies’ bottoms tender and pretty.

How to Serve Double Chocolate Peppermint Cookies Recipe

Double Chocolate Peppermint Cookies - Serving Suggestion

Garnishes

I love topping these cookies with a sprinkle of crushed candy canes right after they come out of the oven — it sticks nicely and adds a fun festive crunch. Sometimes I drizzle melted white chocolate over for an extra touch of elegance and a hint of contrast to the dark cocoa.

Side Dishes

These cookies are fantastic with a tall glass of cold milk or a mug of hot cocoa — especially during colder months. I’ve also served them alongside peppermint hot chocolate topped with whipped cream, which feels like a cozy winter treat every time.

Creative Ways to Present

When I bring these to holiday parties, I like arranging them on a festive platter layered with fresh pine sprigs or placing them in decorative tins with wax paper for gifting. Wrapping a small stack in clear cellophane and tied with a red ribbon makes a delightful homemade gift.

Make Ahead and Storage

Storing Leftovers

I keep any leftover Double Chocolate Peppermint Cookies in an airtight container at room temperature. They stay chewy and fresh for up to three days, though I bet they’ll be gone sooner! Adding a slice of bread in with the cookies helps retain moisture, keeping them soft even longer.

Freezing

If I want to stash away dough for later, I scoop the cookie balls onto a tray to freeze individually, then transfer them into a freezer-safe bag. They keep well for about a month and I bake them straight from frozen, adding a minute or two to the bake time.

Reheating

To warm leftover cookies, I pop them in the microwave for about 10 seconds or give them a minute in a 300°F oven. This revives that freshly baked softness and melted chocolate feel perfectly.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch process?

You can, but the flavor will be slightly more acidic and less smooth. Dutch-process cocoa has a mellow, rich taste that pairs beautifully with peppermint. If you use regular cocoa powder, consider adding a pinch of baking soda to neutralize acidity.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened and not melted, and measure flour properly without packing it down. Chilling the dough for 15-30 minutes can help control spread if your kitchen is warm. Also, leaving space between dough balls on the baking sheet helps maintain shape.

Can I substitute peppermint extract with fresh mint?

Fresh mint won’t provide the same intense peppermint flavor and may add a grassy note instead. Peppermint extract is concentrated and ideal for capturing that classic cool, sweet mint taste essential for this recipe.

How do I make these cookies vegan?

To make vegan Double Chocolate Peppermint Cookies, substitute the butter with a plant-based margarine or coconut oil, replace egg yolks with flax eggs or commercial egg replacer, and use dairy-free chocolate and peppermint chips. The texture will be slightly different but still delicious!

Final Thoughts

This Double Chocolate Peppermint Cookies Recipe holds a special place on my cookie rotation because it manages to be both indulgent and refreshing in one bite. I love sharing these with friends around the holidays or anytime I need a little pick-me-up. You’ll find it’s not just about the cookie itself but the memories and warmth that come with baking and sharing it. Give it a try — I’m confident it’ll become a favorite in your cookie jar too!