Warm welcome to your new favorite holiday cookie
These double chocolate peppermint cookies are rich, chewy, and bright with mint. They bake up fast and make a great treat for parties or a cozy night in. If you like trying seasonal cookie ideas, you might also enjoy this list of fall cookie favorites for more inspiration.
Why these cookies are worth the time
You get deep chocolate flavor from both cocoa and chips, plus a cool peppermint kick. The dough is simple to make, and the cookies freeze and share well. They balance fudgy centers and slightly crisp edges, so friends and family will reach for seconds.
Step-by-step: How to make Double Chocolate Peppermint Cookies
Ingredients:
- 2 cups All-Purpose Flour (Measure correctly for best results.)
- 3/4 cup Cocoa Powder (Dutch process offers a smoother taste.)
- 1 tsp Baking Powder (Essential for cookie rise.)
- 1/2 tsp Baking Soda (Enhances chewiness.)
- 1/2 tsp Salt (Enhances chocolate flavor.)
- 1 cup Unsalted Butter (Soften for easier mixing.)
- 3/4 cup Light Brown Sugar (Pack it down while measuring.)
- 1/2 cup Granulated Sugar (Adjust based on preference.)
- 2 large Egg Yolks (Use room temperature for better incorporation.)
- 1 tsp Peppermint Extract (Adjust quantity based on taste.)
- 1 tsp Vanilla Bean Paste/Extract (Pure vanilla extract can be used.)
- 1 cup Peppermint Chips (Andes chips are a delightful choice.)
- 1 cup Semi-Sweet Chocolate Chips (Dark chocolate is a perfect substitute.)
- 1/2 cup Crushed Candy Canes (Optional for festive flair.)
Directions:
Baking Procedure
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter with the light brown sugar and granulated sugar until smooth and slightly fluffy.
- Add the egg yolks one at a time, beating until each is mixed in. Stir in the peppermint extract and vanilla.
- Gradually add the dry ingredients to the wet mix, stirring until just combined. Do not overmix.
- Fold in the peppermint chips and semi-sweet chocolate chips. If using crushed candy canes, fold half into the dough and save the rest for topping.
- Chill the dough in the fridge for 30–45 minutes. Chilled dough spreads less and yields thicker cookies.
- Scoop dough into 1.5–2 tablespoon-sized balls and place 2 inches apart on the prepared sheets. Press a few extra peppermint chips or crushed candy cane on top if desired.
- Bake for 9–12 minutes, until edges look set but centers still look slightly soft. The cookies will firm as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Easy ways to serve these cookies
Serve them on a platter for holiday guests, stacked in a tin for gifting, or warm with a glass of milk. They make a festive plate at parties and pair well with simple coffee or cocoa.
Best methods for keeping cookies fresh
Store cool, fully cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm briefly in a low oven.
Smart tips for perfect cookies every time
- Measure flour by spooning it into the cup and leveling — don’t scoop from the bag.
- Chill the dough; it helps control spread and improves texture.
- If you want sharper peppermint flavor, start with 1/2 tsp extract and taste the dough before adding more.
- Swap in dark chocolate chips for a deeper flavor.
- For more seasonal inspiration and creative candy mix-ins try this easy Halloween chocolate bark idea to spark fun toppings.
Simple ways to change the recipe
- White chocolate swap: use white chips instead of semi-sweet and add extra crushed candy cane for a brighter look.
- Make them more fudgy: remove 2 tablespoons of flour.
- Make them cakier: add one whole egg instead of two yolks and reduce butter by 1 tablespoon.
Approximate nutrition per cookie (estimate)
- Calories: 180–220
- Fat: 10–12 g
- Carbohydrates: 22–26 g
- Protein: 2–3 g
Values vary by exact ingredients and cookie size.
Family-friendly serving ideas
- Pack a cookie box with parchment and a bow for neighbors.
- Make a dessert board with different cookies, fruit, and nuts for a family gathering.
- Turn warm cookies into ice cream sandwiches for a special treat.
What to drink or serve with these cookies
- Hot chocolate or latte for a cozy pairing.
- Cold milk for a classic match.
- Peppermint tea or espresso for adults who want a sharp contrast.
Frequently asked questions
Q: Can I use whole eggs instead of yolks?
A: Yes. One whole egg plus one yolk will work, but the texture will be slightly lighter.
Q: Can I skip chilling the dough?
A: You can, but cookies will spread more and be thinner. Chill for best shape and texture.
Q: How do I prevent cookies from becoming too hard?
A: Do not overbake. Remove them when centers still look slightly soft and let them finish on the sheet.
Q: Can I make the dough ahead?
A: Yes — the dough keeps in the fridge for 48 hours or frozen for up to 3 months.
Conclusion
These double chocolate peppermint cookies are a simple crowd-pleaser you’ll come back to each winter. If you want more ways to get festive treats delivered, consider ordering online from Order Online | Limited Edition Flavors | Crave Cookies, LLC. For a twist on peppermint and saltine toffee that inspires fun toppings, see this White Chocolate Peppermint Bark Saltines recipe. If you’re looking for more baking project ideas for downtime, check out this list of 50 Things to Bake When You’re Bored at Home.
Double Chocolate Peppermint Cookies
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Measure correctly for best results.
- 3/4 cup Cocoa Powder Dutch process offers a smoother taste.
- 1 tsp Baking Powder Essential for cookie rise.
- 1/2 tsp Baking Soda Enhances chewiness.
- 1/2 tsp Salt Enhances chocolate flavor.
Wet Ingredients
- 1 cup Unsalted Butter Soften for easier mixing.
- 3/4 cup Light Brown Sugar Pack it down while measuring.
- 1/2 cup Granulated Sugar Adjust based on preference.
- 2 large Egg Yolks Use room temperature for better incorporation.
- 1 tsp Peppermint Extract Adjust quantity based on taste.
- 1 tsp Vanilla Bean Paste/Extract Pure vanilla extract can be used.
Mix-Ins
- 1 cup Peppermint Chips Andes chips are a delightful choice.
- 1 cup Semi-Sweet Chocolate Chips Dark chocolate is a perfect substitute.
- 1/2 cup Crushed Candy Canes Optional for festive flair.
Instructions
Baking Procedure
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter with the light brown sugar and granulated sugar until smooth and slightly fluffy.
- Add the egg yolks one at a time, beating until each is mixed in. Stir in the peppermint extract and vanilla.
- Gradually add the dry ingredients to the wet mix, stirring until just combined. Do not overmix.
- Fold in the peppermint chips and semi-sweet chocolate chips. If using crushed candy canes, fold half into the dough and save the rest for topping.
- Chill the dough in the fridge for 30–45 minutes.
- Scoop dough into 1.5–2 tablespoon-sized balls and place 2 inches apart on the prepared sheets. Press a few extra peppermint chips or crushed candy cane on top if desired.
- Bake for 9–12 minutes, until edges look set but centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
