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 tbsps (30 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

The rich aroma of cocoa blended with the refreshing zing of peppermint — that’s what makes this Double Chocolate Peppermint Cookies Recipe a winter wonder in every bite. They’re fudgy, festive, and the perfect treat to cozy up with on chilled evenings.

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

I’ve made countless chocolate cookie recipes over the years, but there’s something magical about adding peppermint that instantly lifts these cookies from everyday to special. I love sharing these during the holidays — the combination is bold yet comforting.

Double dose of chocolate: Cocoa powder and chocolate chips combine to deliver deep, luscious flavor with every bite.
Peppermint sparkle: Andes peppermint chips add bursts of cool mint that balance out the rich chocolate perfectly.
Texture that delights: These cookies are soft and chewy in the center with just the right crispy edges.
Easy to make: Straightforward steps and ingredients you likely already have make this a recipe you'll return to year after year.

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

Every ingredient in this Double Chocolate Peppermint Cookies Recipe plays its part, from structure to flavor bursts. Here’s why I love the selections, plus tips on getting the best from each.

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: The base that gives cookies their structure. I recommend weighing it for perfect texture—too much flour makes cookies dry.
Dutch process cocoa powder: Adds rich, mellow chocolate flavor without acidity. Makes your cookies taste like fancy chocolate treats.
Baking powder & baking soda: The dynamic duo to help your cookies rise just right and keep them tender.
Salt: Balances sweetness and enhances chocolate flavor.
Unsalted butter: I always soften mine for easy creaming—it creates that signature light, fluffy cookie texture.
Light brown sugar: Adds moisture and subtle caramel flavor, making cookies chewy.
Granulated sugar: For sweetness and that slight crisp edge.
Egg yolks: They add richness and help bind everything together beautifully.
Peppermint extract: My secret weapon! Use a good quality one for a natural minty punch without overpowering.
Vanilla bean paste or extract: Vanilla rounds out the chocolate and peppermint perfectly, adding depth.
Peppermint chips (Andes): I adore these—they melt in little minty pockets.
Semi-sweet chocolate chips: For gooey, melty chocolate goodness inside every bite.
Crushed candy canes (optional): Sprinkled on top for festive crunch and extra peppermint flair.

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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

I love adding a little twist to this Double Chocolate Peppermint Cookies Recipe depending on my mood or the season. Feel free to adjust the peppermint level or swap out chocolates to suit your taste.

Variation: I once tried swapping peppermint extract for a splash of mint liqueur to make an adult version — it was a hit at a holiday party!
Diet-friendly swap: For a dairy-free option, use vegan butter and dark chocolate chips; I tested this and still got fantastic texture.
Spicy twist: Adding a pinch of cinnamon gives a cozy warmth that pairs beautifully with peppermint if you like a little spice.

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

Step 1: Cream Butter and Sugars Until Light and Fluffy

Start by softening your butter — room temp is key here to avoid lumps. Using an electric mixer, cream the butter with both light brown and granulated sugar for about two minutes. You’ll know it’s ready when the mix is pale and fluffy, an essential base that makes cookies tender.

Step 2: Add Egg Yolks, Peppermint & Vanilla

Next, add in the egg yolks along with peppermint extract and vanilla bean paste or extract. Mix on medium speed for another two minutes — this step brings air into the dough and blends in those festive mint tones beautifully.

Step 3: Combine Dry Ingredients and Mix In

In a separate bowl, whisk together flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Then slowly add this to your wet mixture. Be careful not to overmix — just combine until no dry spots remain. Remember my flour measuring tip — too much flour toughens cookies.

Step 4: Fold in Peppermint and Chocolate Chips

Now for the fun part! Gently fold in those Andes peppermint chips and semi-sweet chocolate chips just until evenly distributed. This ensures every bite has those delightful melty bits without the chips breaking apart.

Step 5: Scoop, Space, and Bake

Use a cookie scoop or spoon to shape the dough into 18 balls and place them two inches apart on parchment-lined baking sheets. Bake at 350°F (175°C) for 10-12 minutes — 10 minutes for soft, chewy centers or 12 minutes if you prefer slightly crisper edges. Let cookies rest on the sheet for a couple of minutes before transferring to a wire rack.

If you like, sprinkle with crushed candy canes while still warm for a festive look and crunch.

Top Tip

Over time, I’ve learned that the secret to these Double Chocolate Peppermint Cookies Recipe turning out just right is all in the flour measurement and baking time. These tips can save you a lot of frustration and ensure success every time.

Proper flour measuring: Always spoon and level your flour or better yet, weigh it. Too much flour can make your cookies cakey and dry instead of chewy.
Don’t over-bake: Pull the cookies out at 10 minutes if you want them soft; they’ll continue to cook on the hot baking sheet.
Use room temperature ingredients: This helps everything come together evenly, especially the butter and eggs.
Chilling dough (optional): While the recipe works without chilling, letting the dough rest for 30 minutes in the fridge can intensify flavors and improve shape.

How to Serve Double Chocolate Peppermint Cookies Recipe

double chocolate peppermint cookies - Serving Suggestion

Garnishes

I typically sprinkle crushed candy canes on warm cookies—it adds a festive crunch and a pop of color. Sometimes, I drizzle melted white chocolate over the top for an elegant finish that guests love.

Side Dishes

These cookies pair beautifully with a glass of cold milk or a warm mug of peppermint hot chocolate—two classics that bring out that mint-chocolate magic. I also like serving them alongside a scoop of vanilla ice cream for a decadent treat.

Creative Ways to Present

For holiday parties, I’ve arranged these cookies on a platter layered with fresh rosemary sprigs and red cranberries—it looks festive and smells amazing. Wrapping a few in cellophane tied with ribbon makes irresistible gifts for friends and family.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature. They stay soft and delicious for up to three days, which is usually just enough time before they mysteriously disappear!

Freezing

To freeze these cookies, I place them on a sheet pan to freeze individually first, then transfer them to a zip-top bag. They freeze wonderfully, and I find thawing them at room temperature restores their chewy charm perfectly.

Reheating

When reheating, a quick 10-15 second zap in the microwave revives that soft, melty center — just be careful not to overheat or they’ll get tough. You can also warm them in a low oven wrapped in foil for a few minutes.

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch process?

Yes, you can substitute regular unsweetened cocoa powder, but the flavor might be slightly more acidic and less mellow. The texture should remain similar.

How strong is the peppermint flavor in these cookies?

The peppermint flavor is nicely balanced—not too overpowering but clearly noticeable. You can adjust the peppermint extract to your liking, starting with 1 teaspoon as the recipe suggests.

Can I use whole eggs instead of just yolks?

While you can use whole eggs, using only egg yolks gives the cookies a richer, more tender texture. Whole eggs might make the dough a bit drier or cakier.

What’s the best way to measure flour for these cookies?

For best results, spoon flour lightly into your measuring cup and level it off with a knife without packing it down. Or, even better, weigh your flour using 125 grams per cup to avoid adding too much flour, which can make cookies dry.

Final Thoughts

This Double Chocolate Peppermint Cookies Recipe is one I always keep in my holiday baking rotation because it brings together nostalgia, indulgence, and that special peppermint sparkle that everyone adores. I hope you enjoy making them as much as I do — they’re simple, festive, and totally scrumptious. Treat yourself or share with friends; either way, you’re in for a treat!