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Double Chocolate Peppermint Cookies – Chewy chocolate cookies base filled with crushed candy canes and chocolate chips.

Calling all you chocolate lovers, these Double Chocolate Peppermint Cookies are made for people like you. With candy cane, melted chocolate, and coco powder, these make for a perfect Christmas cookies! They are easy to whip up and require not chilling whatsoever!

For more delicious cookies, here are some below.

Why I love this recipe

Jump into the holiday spirit with these delicious cookies. With this time of year, there are so many Christmas recipes you should make, but don’t be fooled, here are the reason I love this double chocolate peppermint cookies.

Perfect holiday cookie – Perfect combo between peppermint flavor and chocolate!

Chocolate cookie dough – This cookie dough is unreal. It takes about 15 minutes to make and you will want to lick the spoon clean.

Peppermint flavor – This recipe uses peppermint extract and has the perfect amount that isn’t overwhelming.

Perfect texture – Chewy and thick just like how every cookie should be.

What ingredients you need to make this recipe

Additionally, I have provided some key ingredients for these Double Chocolate Peppermint Cookies for your grocery store run that you might not have on hand. For a full list of ingredients, check out the recipe card below!

All purpose flour: You can use regular all purpose flour
Cocoa powder: My favorite brand to use is the double chocolate from King Arthur.
Unsalted butter: This can be semi cold or room temperature! If it is cold you will need to cream the butter and sugar longer and make sure the butter is cubed.
Brown sugar: I use light brown sugar but you can use whatever you have on hand
Vanilla extract: I like to use pure vanilla, but you can also use vanilla flavoring.
Peppermint extract: I found mine in the baking section of the grocery store, you can also use peppermint oil, but you only need 5-7 drops.
Candy cane bits: You can also use crushed candy can or just candy cane!
Semi-sweet chocolate chips – You can use dark chocolate or milk chocolate chips, but that will change the flavor.

Tips for making the dough

Prep your pan: Preheat oven to 350 degrees F. Line a baking cookie sheet with parchment paper. Set aside.
Prepare Ingredients: in a medium bowl or large bowl, whisk together dry ingredients (flour, cocoa powder, baking soda, salt).
Creaming: In a stand mixer fitted with the paddle attachment, cream softened butter and sugars in a mixer. Add eggs and extracts. Remember to scrape the sides and bottom with a rubber spatula.
Combine Ingredients: Mix in chocolate chips and crushed peppermint. Add the flour mixture to the wet ingredients and mix until just combined.
Portion and Bake: Use a 3-tablespoon scoop, scoop the cookie dough balls to place them the prepared baking sheet. Bake at 350°F for 8-10 minutes. Cool briefly on the baking sheet, then transfer to a rack.
Drizzle with Chocolate: Drizzle the melted chocolate in a microwave-safe bowl and drizzle over cookies using a piping bag or dip half of each cookie. Garnish with extra peppermint.
Enjoy: Allow the cookies to cool completely before serving. Enjoy your chocolate peppermint cookies!

Expert baking tips – double chocolate peppermint cookies

Preheat Oven: Ensure your oven is preheated for even baking.
Room Temperature Ingredients: Use room temperature butter and eggs for a smoother texture.
Spoon and Level Flour: Measure flour by spooning it into the cup and leveling for accuracy.
Quality Ingredients: Invest in high-quality chocolate, vanilla, and flavorings.
Use Parchment Paper: Line baking sheets for easy cleanup and to prevent sticking.
Even Sizes: Use a cookie scoop for uniform sizes and even baking.
Melting Chocolate: Melt chocolate using a double boiler or microwave in short bursts, stirring between.

Frequently asked questions

Can I use salted butter instead of unsalted?

Yes, you can use salted butter just make sure to only add ¼ teaspoon instead of ¾ teaspoon

What if I don’t have a stand mixer?

You can use a hand mixer or even mix by hand with a sturdy spatula. Ensure that the ingredients are well combined.

How do I know when the cookies are done baking?

The edges should be set, and the centers slightly soft. Don’t overbake; the cookies will continue to set as they cool on the baking sheet.

Can I make smaller or larger cookies?

Yes, you can adjust the size of the cookies by using a smaller or larger scoop. Just be mindful of adjusting the baking time accordingly.

Can I use dutch-process cocoa powder instead of dark coco cocoa powder?

Yes, you can use dutch-process cocoa powder, but it may slightly affect the flavor and texture of the cookies.

Storing and Freezing double chocolate peppermint cookies

Store the double chocolate peppermint cookies in an airtight container at room temperature for up to a few days for optimal freshness. For longer storage, freeze the cookies in a single layer, separated by parchment paper, and transfer them to a sealed container or zip-top bag.

Freezing – double chocolate peppermint cookies

To freeze these double chocolate peppermint cookies, place them in a single layer on a baking sheet, ensuring they are not touching, and freeze until solid. Once frozen, transfer the cookies to a sealed container or zip-top bag, separating layers with parchment paper, and store in the freezer for up to three months.

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Recipe

Double Chocolate Peppermint Cookies

Molly Murphy

Chewy chocolate cookies base filled with crushed candy canes and chocolate chips.

5 from 5 votes

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Servings Cookies

Ingredients

For the cookies

8 tablespoons unsalted butter softened
½ cup brown sugar packed
½ cup granulated or cane sugar
1 egg room temperature
1 large egg yolk room temperature
1 ½ teaspoon vanilla extract
¾ teaspoon peppermint extract
1 cup all-purpose flour spoon and leveled
⅔ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon baking powder
¾ teaspoon corn starch
¾ teaspoon salt
1 cup semi sweet chocolate chips

For the top

Crushed candied candy or peppermint
1 cup dark chocolate for drizzle

Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and corn starch and salt. Set aside.
In a stand size mixer fitted with the paddle attachment, cream the softened butter and both sugars on medium speed until light and fluffy, about 2-3 minutes.
With a rubber spatula, scrape down the sides and bottom of the bowl. Add the egg, mix on medium speed for 20 seconds, scrape down the sides, add the egg yolk, and mix for 20 more seconds. Add the vanilla and peppermint extracts and mix on low until just combined.
Add the chocolate chips and peppermint to the bowl. Then, add the dry ingredients mixture. Mix on low until just combined. Be cautious not to overmix; stop as soon as there are no more flour streaks.
Using a 3-tablespoon scoop, portion out the dough onto the prepared sheet pan, spacing them about 3 inches apart. Bake for 8-10 minutes, checking for doneness at the 8-minute mark. Let the cookies cool on the baking sheet for a few minutes before transferring to a cooling rack to finish cooling.
While the cookies are cooling, melt the dark chocolate using a microwave or double boiler. You can either drizzle the chocolate on top of the cookies with a piping bag or dip half of each cookie and garnish with extra peppermint.

Tried this recipe?Let us know how it was!

Easy Chewy Double Chocolate Peppermint Cookies