When the holiday season rolls around, there’s nothing quite as comforting as the smell of fresh-baked cookies filling the kitchen. These double chocolate peppermint chocolate cookies are the ultimate festive treat, combining rich cocoa flavor with a refreshing burst of minty sweetness. With their soft, chewy centers and lightly crisp edges, they’re a hit for cookie swaps, family gatherings, or even as a cozy indulgence with a cup of hot cocoa by the fireplace. Whether you’re a seasoned baker or just looking for an easy, crowd-pleasing recipe, these cookies are bound to become a holiday favorite.
What makes these cookies truly special is their balance of flavors and textures. The cocoa base provides a deep, chocolaty richness that pairs perfectly with the vibrant peppermint chips, giving each bite a delightful contrast. Adding crushed candy canes on top gives them a festive flair, making them as visually stunning as they are delicious. Plus, the dough comes together quickly, so you won’t spend hours in the kitchen—leaving you more time to enjoy the holidays with your loved ones.
Baking these cookies is also a great way to create lasting holiday memories. Whether you’re baking with kids, hosting a cookie-decorating party, or packaging them as homemade gifts, these treats bring joy to every occasion. And let’s face it, nothing says “holidays” quite like peppermint and chocolate! So, grab your mixing bowls, preheat your oven, and get ready to bake a batch of cookies that are sure to spread cheer this season.
If you give this recipe a try, rate it down below and tag @colbytroy on Instagram so I can see your beautiful creations!
Ingredients
Double Chocolate Peppermint Cookies
- 1 1/4 cups all-purpose flour
- 6 tbsp cocoa powder, dutch process
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 egg yolks
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1/2 cup Andes Peppermint Chips
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup crushed candy canes garnish
Step By Step Instructions
Follow these step-by-step instructions, then scroll down to the recipe card for a full ingredients list and method
How to make Double Chocolate Peppermint Cookies
Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats
In a large mixing bowl, combine softened unsalted butter, light brown sugar, and granulated sugar.
Use an electric mixer to beat the butter and sugars for about two minutes, or until the mixture becomes light and fluffy.
Add egg yolks, peppermint extract, and vanilla extract to the bowl. Continue mixing on medium speed for another two minutes, until the mixture is pale and fluffy.
Gradually mix in the flour, cocoa powder, baking powder, baking soda, and salt until everything is well incorporated. (Tip: Be sure to measure the flour accurately to avoid overpacking, which can affect the texture of the cookies.)
Fold in the peppermint chips and chocolate chips, mixing just until evenly distributed.
Scoop the dough into evenly sized balls and place them on the prepared baking sheets, spacing them about two inches apart.
Bake for 10-12 minutes, depending on your preferred texture. For soft centers, aim for 10 minutes; for crisper edges, bake closer to 12 minutes.
Once baked, let the cookies cool on the baking sheets for about two minutes before transferring them to a wire rack to cool completely, about 10 minutes.
If desired, sprinkle crushed candy canes on top of the cookies before serving. Enjoy!
How to store your Double Chocolate Peppermint Cookies
To keep your peppermint chocolate cookies fresh and delicious, store them in an airtight container at room temperature for up to 5 days.
If you’re layering the cookies, place a sheet of parchment or wax paper between the layers to prevent sticking.
For longer storage, you can freeze the cookies in a freezer-safe container or bag for up to 3 months; simply thaw them at room temperature before enjoying.
Tools & Supplies for making Double Chocolate Peppermint Cookies
More desserts to try this holiday season:
- Red Velvet Cupcakes
- Soft Gingerbread Stamp Cookies
- Chocolate Chip Cookie Bark
- Eggnog Pound Cake
- Red Velvet Crinkle Cookies
Double Chocolate Peppermint Cookies
Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 2 egg yolks
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 6 tbsp cocoa powder, dutch process
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup Andes Peppermint Chips
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup candy canes, crushed for garnish
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large mixing bowl, combine softened unsalted butter, light brown sugar, and granulated sugar.
- Use an electric mixer to beat the butter and sugars for about two minutes, or until the mixture becomes light and fluffy.
- Add egg yolks, peppermint extract, and vanilla extract to the bowl. Continue mixing on medium speed for another two minutes, until the mixture is pale and fluffy.
- Gradually mix in the flour, cocoa powder, baking powder, baking soda, and salt until everything is well incorporated.(Tip: Be sure to measure the flour accurately to avoid overpacking, which can affect the texture of the cookies.)
- Fold in the peppermint chips and chocolate chips, mixing just until evenly distributed.
- Scoop the dough into 18 evenly sized balls and place them on the prepared baking sheets, spacing them about two inches apart.
- Bake for 10-12 minutes, depending on your preferred texture. For soft centers, aim for 10 minutes; for crisper edges, bake closer to 12 minutes.
- Once baked, let the cookies cool on the baking sheets for about two minutes before transferring them to a wire rack to cool completely, about 10 minutes.
- If desired, sprinkle crushed candy canes on top of the cookies before serving. Enjoy!
Leave a Comment