Double Chocolate Peppermint Cookies

When it comes to festive baking, nothing beats the cozy aroma of chocolate and peppermint wafting through the kitchen. These double chocolate peppermint cookies combine rich dark cocoa with cool peppermint for a treat that feels like pure holiday magic in every bite. They’re soft, chewy, and slightly crisp around the edges — the perfect balance for any cookie lover.

I love how these cookies come together with simple ingredients yet feel extra special, almost like they were made for a Christmas movie moment. The dark chocolate base creates a deep, fudgy flavor that pairs beautifully with crushed candy canes or peppermint chips sprinkled on top. They look as good as they taste — glossy, slightly cracked tops with a pop of red and white that instantly says holiday cheer.

These are the kinds of Christmas baked goods that never last long on the cookie tray. Whether you’re planning a cookie exchange, baking with family, or simply treating yourself, this recipe will have everyone coming back for seconds. They’re easy enough to whip up on a busy December evening but elegant enough to gift or serve at a festive gathering.

What makes these Christmas peppermint cookies extra special is the double hit of chocolate — cocoa powder in the dough and melted dark chocolate folded right in. The result is a decadently rich cookie with a hint of mint that cuts through the sweetness, giving that irresistible balance of flavor. They taste like a chocolate lover’s dream, wrapped in a winter wonderland twist.

And if you’re a fan of darker desserts, these dark chocolate peppermint cookies will quickly earn a spot in your yearly holiday lineup. They pair beautifully with a mug of hot cocoa, a peppermint mocha, or even a tall glass of milk while you unwind by the Christmas tree. A batch of these on your counter instantly turns an ordinary evening into something deliciously festive.

Why You’ll Love It

• Rich and indulgent flavor: Each bite bursts with deep, fudgy chocolate goodness balanced perfectly with refreshing peppermint. It’s like eating a mug of peppermint hot cocoa — only better.
• Soft, chewy perfection: These cookies have that dreamy texture — crisp edges with a soft, brownie-like center that melts in your mouth.
• Holiday-ready look: The crushed candy cane topping adds a festive sparkle, making these cookies a beautiful addition to any Christmas dessert table.
• Simple to make, yet impressive: You don’t need fancy ingredients or complicated steps. This recipe delivers bakery-level results with just basic pantry staples.
• A crowd-pleaser for every occasion: From cookie exchanges and Christmas parties to cozy nights in, these double chocolate peppermint cookies always disappear fast.

Ingredient List

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• ¾ cup brown sugar, packed
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 teaspoon peppermint extract
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups dark chocolate chips or chunks
• ½ cup crushed candy canes or peppermint chips (plus more for topping)

Ingredient Notes

• Butter: Use unsalted butter so you can control the salt level. I like to let it soften at room temperature for the best creaming texture.
• Cocoa powder: Go for a high-quality Dutch-process cocoa for a deeper, richer chocolate flavor. It really makes these cookies stand out.
• Dark chocolate chips: I always use Ghirardelli dark chocolate chips — they melt beautifully and give that luxurious, fudgy bite.
• Peppermint extract: Don’t skip this! It’s what gives these cookies their signature holiday twist. Just a little goes a long way.
• Crushed candy canes: These add crunch, color, and a burst of peppermint sweetness. You can also use Andes peppermint crunch if you prefer a softer texture.

Kitchen Equipment Needed

• Mixing bowls: One for wet ingredients and one for dry — I love my glass nesting bowls because they make prep and cleanup easy.
• Electric mixer: A hand or stand mixer works great for creaming the butter and sugar until light and fluffy.
• Rubber spatula: Perfect for scraping down the sides of the bowl and folding in chocolate chips without overmixing.
• Baking sheets: Use heavy-duty ones for even baking — my go-to is a rimmed baking sheet lined with parchment paper.
• Cookie scoop: Helps keep all your cookies the same size for even baking (and a prettier presentation).
• Cooling rack: Essential for letting cookies set and cool without getting soggy underneath.

Instructions

Step 1 — Prep the oven and your workspace

1. Preheat your oven to 350°F (175°C) and position the rack in the middle.
2. Line one or two rimmed baking sheets with parchment paper or a silicone mat.
3. Have your cookie scoop, cooling rack, and measuring tools ready so everything moves quickly once the dough is mixed.

Pro tip: let the oven fully preheat before you bake — cookies that go into a properly hot oven spread and brown more predictably.

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Step 2 — Whisk the dry ingredients

1. In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt until evenly combined.
2. If your cocoa is lumpy, press it through a fine-mesh sieve or sift the dry mix once — it makes for a smoother dough.

Pro tip: whisking or sifting the cocoa prevents little dry pockets of cocoa in the finished cookie.

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Step 3 — Cream butter and sugars

1. In a large bowl, beat 1 cup (2 sticks) softened unsalted butter with 1 cup granulated sugar and ¾ cup packed brown sugar on medium speed until the mixture is pale and fluffy, about 2–3 minutes with an electric mixer (a hand mixer works fine).
2. Scrape down the sides of the bowl with a rubber spatula so everything mixes evenly.

Pro tip: softened (not melted) butter traps air when beaten with sugar — that lightness helps create tender, chewy cookies.

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Step 4 — Add eggs and extracts

1. Add 2 large eggs, one at a time, beating briefly after each until incorporated.
2. Mix in 2 teaspoons vanilla extract and 1 teaspoon peppermint extract. Scrape the bowl again so the base is smooth and uniform.

Pro tip: use room-temperature eggs — they incorporate more easily and prevent the butter from seizing.

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Step 5 — Combine wet + dry, then fold in chocolate and peppermint

1. Add the dry mixture to the butter mixture in two additions, mixing on low speed (or stirring with a sturdy spoon) until just combined. Don’t overwork the dough.
2. Fold in 1 ½ cups dark chocolate chips or chunks and ½ cup crushed candy canes or peppermint chips with a rubber spatula, leaving streaks of chocolate visible.

Pro tip: stop mixing as soon as you no longer see dry flour — overmixing develops gluten and makes cookies tougher.

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Step 6 — Portion and chill the dough (highly recommended)

1. Use a cookie scoop (about 1½ tablespoons or a medium/ #40 scoop) to portion dough onto a parchment-lined tray, spacing scoops about 2 inches apart.
2. Chill the scooped dough in the refrigerator for 30–60 minutes. If you’re short on time, 15 minutes helps; if you want thicker cookies, chill up to 24 hours.

Pro tip: chilling firms the fat so cookies spread less and the flavors deepen — don’t skip it if you can help it.

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Step 7 — Bake until set

1. Arrange scooped dough on the prepared baking sheets (or transfer chilled scoops directly from the tray). Press a few extra pieces of crushed candy cane or a couple of chocolate chips onto the top of each scoop for a picture-perfect finish.
2. Bake at 350°F (175°C) for 10–12 minutes for medium-sized scoops. For larger scoops add 1–2 minutes. Rotate the tray halfway through baking if your oven runs hot or unevenly.
3. The cookies are done when the edges look set and slightly firm but the centers still appear soft — they’ll continue to set as they cool.

Pro tip: remove cookies from the oven when centers look just set, not dry — that’s the secret to soft, fudgy middles.

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Step 8 — Cool and finish

1. Let cookies sit on the baking sheet for 4–5 minutes after removing from the oven to finish setting.
2. Transfer to a cooling rack to cool completely. If you like, drizzle with a little melted dark chocolate or sprinkle a few more crushed candy canes while the cookies are still slightly warm.

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Step 9 — Store and make-ahead options

1. Store cooled cookies in an airtight container at room temperature for 3–5 days. Place a slice of bread in the container to keep them soft if you like.
2. To freeze: freeze scooped raw dough on a tray until firm, then transfer to a sealed bag for up to 3 months. Bake from frozen — add 2–4 minutes to the bake time. Baked cookies freeze well too; thaw at room temperature.

Pro tip: warm a cookie for 6–8 seconds in the microwave before serving for that fresh-from-the-oven gooeyness.

Tips and Tricks for Success

• Chill the dough: Even a short chill helps the cookies hold their shape and stay thick and chewy.
• Measure flour correctly: Spoon and level the flour into your measuring cup — too much flour makes cookies dense and dry.
• Don’t overbake: Pull them out when the centers still look soft. They’ll firm up as they cool, keeping that fudgy, brownie-like texture.
• Use quality chocolate: Better chocolate = better cookies. The flavor really shines through in this recipe.
• Add candy canes at the right time: Press them gently on top right before baking so they don’t melt too much into the dough.
• Bake one sheet at a time: For perfectly even results, bake a single tray in the center of the oven.

Ingredient Substitutions and Variations

• Gluten-free version: Use a 1:1 gluten-free all-purpose flour blend. The texture stays soft and chewy.
• White chocolate twist: Swap half the dark chocolate chips for white chocolate chips for a pretty contrast and extra sweetness.
• Extra minty flavor: Stir in a handful of crushed Andes mint pieces or drizzle melted mint chocolate over cooled cookies.
• No peppermint? Use orange or almond extract for a festive flavor twist that still pairs beautifully with dark chocolate.
• Add espresso powder: A teaspoon of espresso powder deepens the chocolate flavor without making it taste like coffee.
• Make it dairy-free: Use vegan butter and dairy-free chocolate chips — they bake up just as rich and delicious.

Serving Suggestions

• I love serving these cookies slightly warm with a mug of creamy hot chocolate — the chocolate chips get all melty again, and it feels like pure holiday comfort.
• Stack a few cookies and wrap them with red ribbon for a simple but beautiful homemade Christmas gift.
• Crumble a cookie or two over vanilla or peppermint ice cream for an easy, festive dessert.
• Serve alongside a peppermint mocha or latte for a cozy winter coffee break.
• Add them to your holiday cookie tray or dessert board — they look stunning next to sugar cookies and shortbread.

Storage and Reheating Instructions

• Room temperature: Store in an airtight container for up to 5 days. Keep a slice of bread in the container to help maintain softness.
• Refrigerator: If your kitchen runs warm, refrigerate in an airtight container for up to 7 days; let them come to room temp before serving.
• Freezer (unbaked dough): Scoop dough balls and freeze on a tray. Once solid, transfer to a zip-top bag and freeze for up to 3 months. Bake from frozen, adding 2–3 minutes to the bake time.
• Freezer (baked cookies): Freeze cooled cookies in layers separated by parchment for up to 2 months.
• Reheating: Microwave one cookie for 6–8 seconds or pop a few in a 300°F (150°C) oven for 3–4 minutes to restore that fresh-baked softness.

Frequently Asked Questions

Can I make the dough ahead of time?

Absolutely! You can chill the dough for up to 24 hours before baking. It actually helps deepen the flavor and keeps the cookies thick and chewy.

How do I keep the cookies soft after baking?

Store them in an airtight container with a slice of bread — the cookies absorb the moisture and stay perfectly soft for days.

Can I skip the peppermint extract?

Yes! You can leave it out if you want classic double chocolate cookies. They’ll still be rich and fudgy — just without the minty touch.

Why did my cookies turn out flat?

This usually happens when the butter is too warm or the dough wasn’t chilled long enough. Next time, pop the dough in the fridge for 30–60 minutes before baking.

Can I use milk chocolate instead of dark?

Definitely! Milk chocolate gives a sweeter, creamier flavor, while dark chocolate adds a bold, rich taste. Go with whichever you love most.

How do I crush candy canes without making a mess?

Place them in a zip-top bag and crush gently with a rolling pin or the back of a spoon. This keeps the bits tidy and evenly sized.

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Did you try this double chocolate peppermint cookies recipe? Let me know in the comments how it turned out — I’d love to hear if they made your holiday baking list this year!