If you’re searching for a festive treat that combines rich chocolate with refreshing peppermint, these Double Chocolate Peppermint Cookies bring together everything you love about classic holiday baking. With a deeply chocolatey dough, melty chocolate chips, and bursts of cool peppermint from both extract and peppermint chips, these cookies deliver a chewy, fudgy, indulgent bite that tastes like the holidays in cookie form. They’re easy to prepare, require no chilling, and bake in just minutes—perfect for winter gatherings, cookie boxes, or cozy nights by the tree.
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Why You’ll Love These Double Chocolate Peppermint Cookies
These cookies offer the ideal balance between intense chocolate flavor and bright peppermint freshness. They’re thick, fudgy, and chewy, with crisp edges that make every bite deeply satisfying. The dough comes together quickly and uses simple pantry ingredients, making this recipe excellent for both experienced bakers and beginners.
The combination of cocoa powder, brown sugar, and butter creates a soft, rich cookie base, while peppermint chips and chocolate chips give each cookie bursts of melt-in-your-mouth texture. Best of all, you don’t need to chill the dough, so you can bake them immediately — ideal for last-minute holiday treats.
These cookies are exactly the type that disappear fast at parties, potlucks, or family gatherings. Enjoy them alongside hot cocoa, coffee, or a holiday movie, and they’ll become a yearly tradition.
Ingredients for Double Chocolate Peppermint Cookies
Cookie Dough
- Softened butter
- Brown sugar
- Granulated sugar
- Egg yolks (room temperature)
- Peppermint extract
- Vanilla (vanilla bean paste or extract)
- All-purpose flour
- Cocoa powder (Dutch-process preferred for richness)
- Baking soda
- Baking powder
- Salt
Mix-Ins
- Semi-sweet chocolate chips
- Peppermint chips (such as mint chocolate chips)
Ingredient Notes (Substitutions, Variations & Healthy Swaps)
Butter:
Softened butter is essential for proper creaming, which creates a smooth, fluffy dough that bakes into chewy cookies. Dairy-free butter can be used for a vegan adaptation.
Sugars:
This recipe uses mostly brown sugar, which gives the cookies moisture, softness, and a deeper flavor. A small amount of granulated sugar adds structure and crisp edges.
Cocoa Powder:
Dutch-process cocoa is recommended for the richest chocolate flavor, but natural cocoa works in a pinch. Note that natural cocoa may produce a slightly lighter flavor.
Peppermint Extract:
A little goes a long way. Peppermint chips add additional mint flavor, but if you want a subtler cookie, reduce the extract.
Chocolate Chips:
Semi-sweet chips balance the sweetness and contribute to the double-chocolate structure. Dark chocolate chips can be used for an even richer cookie.
Peppermint Chips:
These give the cookies a festive minty burst. Crushed candy canes or Andes peppermint baking bits also work well if peppermint chips aren’t available.
Flour & Leavening:
All-purpose flour, baking soda, and baking powder work together to create cookies that are soft and chewy in the center with gentle lift.
Step-by-Step Instructions
Step 1 – Cream the Butter and Sugars
Blend softened butter with brown sugar and granulated sugar. Mix until light, smooth, and creamy. This step incorporates air, improving texture and giving your cookies a chewy yet tender crumb.
Step 2 – Add Wet Ingredients
Mix in the egg yolks, peppermint extract, and vanilla. The egg yolks provide richness and structure, while the extracts deliver flavor that spreads evenly throughout the dough.
Step 3 – Mix Dry Ingredients Separately
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Properly combining dry ingredients prevents clumps and ensures even distribution of cocoa and leavening agents.
Step 4 – Combine Wet and Dry Ingredients
Gradually add the dry mixture into the butter mixture. Mix until just combined to avoid overworking the dough. The dough should be thick and deeply chocolatey.
Step 5 – Fold in Chocolate Chips and Peppermint Chips
Use a spatula to fold in semi-sweet chocolate chips and peppermint chips. This ensures each cookie contains rich chocolate flavor and refreshing peppermint pieces.
Step 6 – Scoop and Bake
Scoop the dough onto a lined baking sheet. These cookies do not require chilling, so they can be baked immediately. Bake for about 10 minutes or until the edges are set and the centers appear slightly soft. The cookies will continue to set as they cool.
Step 7 – Cool and Serve
Allow the cookies to cool on the baking sheet before transferring them to a rack. Serve warm for maximum gooeyness, or store for later—either way, they’re delicious.
Pro Tips for Success
- Don’t overbake — remove cookies when they look slightly underdone for chewy, fudgy centers.
- Use Dutch-process cocoa for the richest chocolate color and flavor.
- Measure flour properly by scooping into the cup and leveling to avoid dry, cakey dough.
- Bring ingredients to room temperature before mixing to ensure smooth blending.
- Fold mix-ins gently so the dough doesn’t become tough.
- Add extra chips on top right before baking for a bakery-style look.
Flavor Variations
- Triple Chocolate: Add white chocolate chips along with semi-sweet and peppermint.
- Mint Marshmallow: Fold in mini marshmallows for a hot-chocolate-inspired cookie.
- Dark Chocolate Mint: Use bittersweet chocolate chips for a more intense flavor.
- Chocolate Crinkle Peppermint: Roll dough balls in powdered sugar before baking.
- Mocha Mint: Add ½ teaspoon espresso powder to deepen the chocolate profile.
Serving Suggestions
- Serve warm with hot cocoa, peppermint mocha, or milk.
- Add to a holiday cookie box or dessert platter.
- Pair with vanilla ice cream for a warm-and-cold contrast.
- Crumble over chocolate pudding or peppermint ice cream.
- Package in festive bags for edible gifts.
Storage and Freezing Instructions
Room Temperature:
Store cookies in an airtight container for up to 5 days. A slice of bread placed in the container can help keep them soft.
Freezing Baked Cookies:
Freeze baked cookies for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
Freezing Cookie Dough:
Scoop dough onto a tray, freeze until solid, then store dough balls in a freezer bag. Bake straight from frozen, adding 1–2 minutes to the bake time.
Ultimate Double Chocolate Peppermint Cookies for Holidays
- Total Time: 25 minutes
- Yield: 18 cookies
Description
These Ultimate Double Chocolate Peppermint Cookies are rich, fudgy, festive, and bursting with cool peppermint flavor. Perfect for holiday gatherings, cookie boxes, and cozy winter nights, they bake in minutes with no chilling required.
Ingredients
- 1 1/4 cups (156 g) all-purpose flour, spooned and leveled, see notes
- ▢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
Instructions
- Cream softened butter with brown sugar and granulated sugar until light and smooth.
- Add egg yolks, peppermint extract, and vanilla, mixing until fully combined.
- In a separate bowl, whisk flour, cocoa powder, baking soda, baking powder, and salt.
- Slowly add dry ingredients to the butter mixture and mix until just combined.
- Fold in semi-sweet chocolate chips and peppermint chips.
- Scoop dough onto a lined baking sheet and bake at 350°F (175°C) for about 10 minutes.
- Cool on the baking sheet before transferring to a rack, then serve or store.
Notes
Use Dutch-process cocoa for the richest flavor, avoid overbaking to maintain chewy centers, and gently fold mix-ins to keep the dough tender.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition Facts (Per Cookie)
Approximate values based on 18 cookies:
| Nutrient | Amount |
|---|---|
| Calories | ~210 |
| Protein | 2 g |
| Carbohydrates | 25 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sodium | 120 mg |
Other Recipes You Might Enjoy
- Easy Chewy Maple Cinnamon Cookies with White Chocolate
- Easy Pumpkin Better Than Sex Cake
- Amazing Cranberry Fluff
FAQ About Double Chocolate Peppermint Cookies
Why are my cookies spreading too much?
Excessive spreading can happen if your butter is overly soft or your flour measurement is too low. Make sure the butter is softened but not melted and double-check flour measurements using the spoon-and-level method. A quick 10-minute chill can help if the dough feels too warm.
Can I use crushed candy canes instead of peppermint chips?
Yes—crushed candy canes work well and create bursts of peppermint throughout the cookies. Keep in mind that candy canes melt quickly, so the cookies may have a slightly different texture.
Can I make these cookies gluten-free?
Yes. Replace the all-purpose flour with a 1:1 gluten-free baking blend. Look for blends containing xanthan gum for the best texture.
Can I double the peppermint extract?
Peppermint extract is strong, so doubling it may overpower the cookies. If you love mint flavor, increase peppermint chips instead for a more balanced taste.
Do these cookies freeze well?
They freeze exceptionally well, both baked and unbaked. Frozen dough balls can be baked anytime you need fresh cookies quickly.
Final Thoughts
These Double Chocolate Peppermint Cookies are the ultimate holiday treat—rich, festive, and incredibly satisfying. With their fudgy chocolate centers, crisp edges, and refreshing bursts of peppermint, they’re the perfect cookie to bake throughout the winter season. They’re easy enough for weeknight baking yet special enough for celebrations, cookie exchanges, and gift boxes. Once you make them, they’ll become a holiday favorite for years to come.For more inspiration, check out this Easy Banoffee Pie: Classic No-Bake Dessert or explore more on Pinterest for your next meal idea!