Double Chocolate Peppermint Cookies — Rich, Fudgy & Holiday-Bright

🎉 Introduction

These Double Chocolate Peppermint Cookies are soft, rich, fudgy, and full of cozy holiday flavor. The chocolate base is deep and smooth thanks to Dutch-process cocoa, while chocolate chips melt into every bite. A touch of peppermint adds a cool, refreshing sparkle that balances the richness beautifully. Crushed candy canes on top bring a festive crunch and holiday cheer.

They taste like a mug of peppermint hot chocolate in cookie form — warm, cozy, chocolatey, and a little magical. These cookies are perfect for cookie exchanges, gifting, Christmas gatherings, or enjoying with your favorite winter drink.

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🧰 Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Baking sheet
• Parchment paper
• Cooling rack
• Zip-top bag + rolling pin (for candy canes)

🛒 Ingredients

• ¾ cup unsalted butter, softened
• ¾ cup light brown sugar, packed
• ¼ cup granulated sugar
• 2 egg yolks
• 1 teaspoon vanilla bean paste (or vanilla extract)
• 1 teaspoon peppermint extract
• 1¼ cups all-purpose flour
• 6 tablespoons Dutch-process cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup semisweet chocolate chips
• ½ cup peppermint chips
• 2 tablespoons crushed candy canes (plus more for topping)

👩‍🍳 Directions

Step 1: Prep

• Preheat your oven to 350°F (175°C).
• Line baking sheets with parchment paper.

Step 2: Cream the Butter & Sugars

• Beat butter, brown sugar, and granulated sugar for 2–3 minutes, until creamy and smooth.

Step 3: Add Yolks & Flavor

• Add egg yolks, vanilla, and peppermint extract.
• Mix until silky and well-combined.

Step 4: Mix Dry Ingredients

In another bowl whisk together:

• flour
• cocoa powder
• baking powder
• baking soda
• salt

Step 5: Combine

• Add dry ingredients to wet.
• Mix until a soft chocolate dough forms — do not overmix.

Step 6: Add Chips & Peppermint

• Fold in:
  • semisweet chocolate chips
  • peppermint chips
  • crushed candy canes

Step 7: Shape & Bake

• Scoop dough into rounded tablespoon balls.
• Place on baking sheet with room to spread.
• Bake 9–12 minutes, until edges are set but centers look soft.

Step 8: Finish

• While cookies are warm, sprinkle extra crushed candy canes on top.
• Cool 5 minutes on tray, then move to cooling rack.

🍽️ Servings & Timing

• Servings: ~20 cookies
• Prep Time: 10 minutes
• Bake Time: 9–12 minutes
• Total Time: ~22 minutes

🧊 Storage

• Store cookies in an airtight container for up to 5 days.
• Freeze baked cookies for 2 months.
• Freeze dough balls up to 3 months — bake from frozen (add 1–2 minutes).

🥄 Variations

• Extra Peppermint Punch:
  Increase peppermint extract to 1½ teaspoons.
• Bakery-Style Thick:
  Chill dough 20 minutes before baking.
• Triple Chocolate:
  Add ¼ cup white chocolate chips.
• Peppermint Mocha Version:
  Add ½ teaspoon instant espresso powder to dry ingredients.
• Crinkle Finish:
  Roll dough balls in powdered sugar before baking.

❓ 10 FAQs

1. Can I use regular cocoa powder instead of Dutch-process?
   Yes — flavor will be slightly lighter but still delicious.
2. Can I use whole eggs instead of just yolks?
   Not recommended — yolks keep cookies rich and chewy.
3. Do the peppermint chips melt too much?
   They soften, but hold shape enough for texture and flavor.
4. Can I skip the peppermint flavor?
   Yes — you’ll have soft double chocolate cookies.
5. Can I make them smaller?
   Yes — reduce bake time by 1–2 minutes.
6. Why are my cookies flat?
   Dough was too warm — chill next time.
7. Can I use candy cane pieces as mix-ins?
   Yes, but keep them coarse so they don’t melt away.
8. How do I make them extra chewy?
   Underbake slightly and let cool on the tray.
9. Can I make them dairy-free?
   Use dairy-free butter + chocolate.
10. Are these good for gifting?
    Yes — especially when packaged chilled to preserve candy cane crunch.

🏁 Conclusion

These Double Chocolate Peppermint Cookies are rich, ultra-soft, chocolatey, and sparkling with holiday peppermint cheer. Every bite is warm, fudgy, and full of cozy winter magic.

Chocolate. Peppermint. Joy.
A holiday cookie that feels like a hug.

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Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

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Adam

Double Chocolate Peppermint Cookies — Rich, Fudgy & Holiday-Bright

These Double Chocolate Peppermint Cookies are soft, rich, fudgy, and full of cozy holiday flavor. The chocolate base is deep and smooth thanks to Dutch-process cocoa, while chocolate chips melt into every bite. A touch of peppermint adds a cool, refreshing sparkle that balances the richness beautifully. Crushed candy canes on top bring a festive crunch and holiday cheer. They taste like a mug of peppermint hot chocolate in cookie form — warm, cozy, chocolatey, and a little magical. These cookies are perfect for cookie exchanges, gifting, Christmas gatherings, or enjoying with your favorite winter drink.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

bake time 10 minutes mins

Total Time 20 minutes mins

Servings: 20 cookies

Ingredients Equipment Method Notes

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Ingredients

  

• ¾ cup unsalted butter softened
• ¾ cup light brown sugar packed
• ¼ cup granulated sugar
• 2 egg yolks
• 1 teaspoon vanilla bean paste or vanilla extract
• 1 teaspoon peppermint extract
• 1¼ cups all-purpose flour
• 6 tablespoons Dutch-process cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¼ cup semisweet chocolate chips
• ½ cup peppermint chips
• 2 tablespoons crushed candy canes plus more for topping

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Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.

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Equipment

• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Baking sheet
• Parchment paper
• Cooling rack
• Zip-top bag + rolling pin (for candy canes)

Method

 

Step 1: Prep

1. Preheat your oven to 350°F (175°C).
2. Line baking sheets with parchment paper.

Step 2: Cream the Butter & Sugars

1. Beat butter, brown sugar, and granulated sugar for 2–3 minutes, until creamy and smooth.

Step 3: Add Yolks & Flavor

1. Add egg yolks, vanilla, and peppermint extract.
2. Mix until silky and well-combined.

Step 4: Mix Dry Ingredients

1. In another bowl whisk together:
2. flour
3. cocoa powder
4. baking powder
5. baking soda
6. salt

Step 5: Combine

1. Add dry ingredients to wet.
2. Mix until a soft chocolate dough forms — do not overmix.

Step 6: Add Chips & Peppermint

1. Fold in:
2. semisweet chocolate chips
3. peppermint chips
4. crushed candy canes

Step 7: Shape & Bake

1. Scoop dough into rounded tablespoon balls.
2. Place on baking sheet with room to spread.
3. Bake 9–12 minutes, until edges are set but centers look soft.

Step 8: Finish

1. While cookies are warm, sprinkle extra crushed candy canes on top.
2. Cool 5 minutes on tray, then move to cooling rack.

Notes

🧊 Storage

Store cookies in an airtight container for up to 5 days.

Freeze baked cookies for 2 months.

Freeze dough balls up to 3 months — bake from frozen (add 1–2 minutes).

🥄 Variations

Extra Peppermint Punch:
Increase peppermint extract to 1½ teaspoons.

Bakery-Style Thick:
Chill dough 20 minutes before baking.

Triple Chocolate:
Add ¼ cup white chocolate chips.

Peppermint Mocha Version:
Add ½ teaspoon instant espresso powder to dry ingredients.

Crinkle Finish:
Roll dough balls in powdered sugar before baking.

❓ 10 FAQs

Can I use regular cocoa powder instead of Dutch-process?
Yes — flavor will be slightly lighter but still delicious.

Can I use whole eggs instead of just yolks?
Not recommended — yolks keep cookies rich and chewy.

Do the peppermint chips melt too much?
They soften, but hold shape enough for texture and flavor.

Can I skip the peppermint flavor?
Yes — you’ll have soft double chocolate cookies.

Can I make them smaller?
Yes — reduce bake time by 1–2 minutes.

Why are my cookies flat?
Dough was too warm — chill next time.

Can I use candy cane pieces as mix-ins?
Yes, but keep them coarse so they don’t melt away.

How do I make them extra chewy?
Underbake slightly and let cool on the tray.

Can I make them dairy-free?
Use dairy-free butter + chocolate.

Are these good for gifting?
Yes — especially when packaged chilled to preserve candy cane crunch.

🏁 Conclusion

These Double Chocolate Peppermint Cookies are rich, ultra-soft, chocolatey, and sparkling with holiday peppermint cheer. Every bite is warm, fudgy, and full of cozy winter magic.

Chocolate. Peppermint. Joy.
A holiday cookie that feels like a hug.