Double Chocolate Peppermint Cookies – Chewy chocolate cookies made with crushed candy canes and plenty of chocolate chips.
If you love rich chocolate and bright peppermint, these Double Chocolate Peppermint Cookies are for you. A deeply chocolatey dough studded with semi-sweet chips and crunchy candy cane pieces creates the perfect festive cookie. They come together quickly and bake into thick, chewy cookies with a crackly top and soft center. No chilling required — just mix, scoop, and bake.
Why I love this recipe
These cookies balance intense chocolate with a refreshing hint of peppermint. They are easy to make, have a wonderful chewy texture, and the candy cane adds a festive crunch and pretty speckled look. Here are the reasons this recipe stands out:
- Perfect holiday cookie – Chocolate and peppermint are a classic pairing that feels festive and indulgent.
- Quick dough – The dough takes about 15 minutes to prepare and does not require refrigeration.
- Balanced peppermint – Peppermint extract gives a clear, pleasant peppermint flavor without overpowering the chocolate.
- Ideal texture – Thick, chewy centers with slightly crisp edges, just how a cookie should be.
Ingredients you need
Below are the key ingredients for Double Chocolate Peppermint Cookies. For precise measurements see the recipe card further down. These items are common in most grocery stores and help ensure a reliably delicious cookie.
- All-purpose flour — spoon and level for accuracy.
- Cocoa powder — unsweetened; Dutch-processed or natural cocoa will work with slight flavor differences.
- Unsalted butter — softened to room temperature for easiest creaming.
- Brown sugar — light brown gives great chew and caramel notes.
- Granulated sugar — balances sweetness and helps crisp the edges.
- Vanilla extract — pure vanilla enhances the chocolate flavor.
- Peppermint extract — use sparingly so it complements rather than overwhelms.
- Candy cane bits — crushed or chopped peppermint candies provide texture and flavor.
- Semi-sweet chocolate chips — or a mix of chocolate chunks for pockets of melty chocolate.
Tips for making the dough
- Prep your pan: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine dry ingredients: Whisk flour, cocoa powder, baking soda, baking powder, cornstarch, and salt to ensure even distribution.
- Creaming: Beat softened butter with brown and granulated sugars until light and fluffy, about 2–3 minutes.
- Add eggs and extracts: Mix in the egg and yolk, then vanilla and peppermint on low until incorporated.
- Fold in mix-ins: Stir in chocolate chips and crushed peppermint, then fold in dry ingredients until just combined.
- Portion and bake: Use a 3-tablespoon scoop and space cookies about 3 inches apart. Bake 8–10 minutes; centers should still be slightly soft.
- Finish: Once cooled slightly, drizzle melted dark chocolate over the cookies and sprinkle additional peppermint if desired.
Expert baking tips
- Preheat oven: Always ensure the oven is at temperature before baking for even results.
- Room temperature ingredients: Butter and eggs blend more smoothly when not cold.
- Spoon and level flour: Avoid packing flour into the cup to prevent dry cookies.
- Use quality chocolate: Good chocolate makes a noticeable difference in flavor.
- Parchment paper: Use it for easy cleanup and even browning.
- Uniform scoops: A cookie scoop ensures consistent bake times and presentation.
- Melt chocolate carefully: Use short microwave bursts or a double boiler and stir often to prevent burning.
Frequently asked questions
Can I use salted butter instead of unsalted?
Yes. If using salted butter, reduce added salt in the recipe to about 1/4 teaspoon to avoid over-salting.
What if I don’t have a stand mixer?
A hand mixer works well, or mix by hand with a sturdy spatula. Cream until the butter and sugar are light and aerated.
How do I know when the cookies are done?
Edges should be set and centers still slightly soft. They will continue to firm up on the baking sheet as they cool.
Storing and freezing
Store baked cookies in an airtight container at room temperature for up to several days for best texture. To freeze, arrange cookies in a single layer on a baking sheet until solid, then transfer to a sealed container or zip-top bag with parchment between layers. Properly stored, cookies keep in the freezer for up to three months.
Recipe
Double Chocolate Peppermint Cookies
Molly Murphy
15 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 peppermint or candy cane pieces
- 1 cup dark chocolate for drizzle
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, corn starch, and salt. Set aside.
- In a mixer fitted with the paddle attachment, cream the softened butter with both sugars on medium speed until light and fluffy, about 2–3 minutes.
- Scrape the bowl, add the egg and mix briefly, then add the egg yolk and mix again. Stir in vanilla and peppermint extracts on low until just combined.
- Add chocolate chips and crushed peppermint, then add the dry ingredients and mix on low until just combined. Avoid overmixing.
- Using a 3-tablespoon scoop, place dough balls on the prepared sheet about 3 inches apart. Bake 8–10 minutes, checking at 8 minutes. Allow cookies to cool on the baking sheet for a few minutes before transferring to a rack.
- Melt dark chocolate in short bursts in the microwave or over a double boiler. Drizzle over cooled cookies or dip halves, and sprinkle with extra peppermint if desired.
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