The holiday season brings out the baker in me. When the scent of peppermint fills the air and chocolate cravings hit hard, I know it’s time to bake a batch of my Double Chocolate Peppermint Cookies. These little chocolatey bites have become a December tradition in our home; soft in the center, crisp on the edges, and loaded with chocolate chunks and crushed candy canes. My husband, always the official taste-tester, claims they taste like winter in cookie form. It’s one of those recipes that turns a cozy afternoon into something festive and unforgettable.

Table of Contents

Why You’ll Love This Recipe

These chocolate peppermint cookies are the perfect balance of rich and refreshing. The deep cocoa base is intensified with melted chocolate and dark chocolate chips, while the peppermint brings in that cheerful zing. What makes this recipe stand out is the chewy texture that holds together beautifully even after days, if they last that long! Whether you’re baking for a cookie exchange or just want something special with your hot cocoa, this recipe is a winner.

One of my favorite things is how easy these are to make with pantry basics. Plus, they freeze like a dream, so you can prep ahead of holiday madness. I first made these for our neighborhood cookie swap, and they were gone in minutes. That’s when I knew they were more than good, they were Dailycious.

Try pairing these with a warm drink and your favorite holiday movie, or add them to your Christmas cookie box like I do every year. They fit perfectly beside festive favorites like these Christmas Kitchen Sink Cookies.

Ingredients You’ll Need

Here’s everything you need for these irresistibly rich peppermint chocolate cookies:

Dry Ingredients:

1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

½ cup unsalted butter, softened
½ cup brown sugar
⅓ cup granulated sugar
1 egg
1 teaspoon vanilla extract

Add-Ins:

½ cup melted semi-sweet chocolate
¾ cup chocolate chips or chunks
½ teaspoon peppermint extract
⅓ cup crushed candy canes (plus more for topping)

Using real peppermint extract gives these chocolate peppermint cookies their bright flavor, while the melted chocolate ensures a fudgy center. I always stock up on candy canes early because once you’ve made these, you’ll want to bake another batch, just like I did when I made these alongside my Gingerbread Crinkle Cookies.

How to Make Double Chocolate Peppermint Cookies

Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Step 2: Cream Butter & Sugars
Using a stand mixer or hand mixer, beat the softened butter with both sugars until creamy. This takes about 2 minutes.
Step 3: Add Egg, Vanilla & Peppermint
Add the egg, vanilla, and peppermint extract. Beat until smooth, scraping down the sides as needed.
Step 4: Stir in Chocolate
Add melted chocolate and beat again until glossy and well combined.
Step 5: Combine & Fold
Slowly add the dry mixture to the wet mixture. Stir just until combined, then fold in chocolate chips and crushed candy canes.
Step 6: Chill Dough
Chill the dough for 30 minutes to prevent spreading and deepen the flavor.
Step 7: Bake
Preheat oven to 350°F (175°C). Scoop dough onto parchment-lined baking sheets. Bake for 9–11 minutes until edges are set but centers are soft.
Step 8: Cool & Sprinkle
Let cool on the tray for 5 minutes before transferring to a wire rack. While still warm, sprinkle with extra crushed candy canes.

Enjoy them slightly warm with a glass of milk or share them during cookie swaps alongside something fun like these Santa Claus Macarons.

Tips & Variations

Use peppermint chunks instead of candy canes if you want a more mellow mint flavor.
For extra chewiness, slightly underbake and let them finish setting on the baking tray.
Want more texture? Add white chocolate chips or chopped peppermint bark.
Skip the peppermint and make these as straight-up double chocolate cookies if you’re not into mint.
Freeze raw dough balls for up to 3 months, just bake a couple anytime the craving hits.
Swap cocoa for dark cocoa powder for a bolder bite. I used that trick after trying it in my Salted Caramel Chocolate Cookies, and it’s a game-changer.

Frequently Asked Questions

1. Can I use peppermint oil instead of extract?
Yes, but use less, peppermint oil is much more concentrated. Start with just ⅛ teaspoon.

2. How should I store these cookies?
Store in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months.

3. Can I make these gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend, and make sure your baking soda and extract are certified gluten-free.

4. What type of chocolate chips work best?
I recommend semi-sweet or dark chocolate chunks for that bold chocolate flavor. Milk chocolate can make them overly sweet.

Final Thoughts

These Double Chocolate Peppermint Cookies check all the holiday boxes; chocolaty, minty, chewy, and beautiful with their candy cane sparkle. Whether you’re baking them for a festive tray or sneaking them fresh from the oven, they’re sure to become a seasonal staple. I hope they bring as much joy to your kitchen as they do to mine. For more seasonal magic, check out Frosted Christmas Brownies, they’re another crowd favorite in our holiday baking lineup.

For more easy and satisfying recipes, don’t hesitate to join me on Pinterest – where good food meets great company!

Share with your loved ones:

Double Chocolate Peppermint Cookies

Why You’ll Love This Recipe