The scent of these Double Chocolate Peppermint Cookies takes me right back to Nonna’s kitchen. Every December, she’d melt dark chocolate over the stove, and the air would fill with that deep cocoa aroma. I’d stand on tiptoe just to peek at the mixing bowl. When I added crushed peppermint, she’d smile, “a little sparkle for the season,” she’d say. Now, every time I bake these chocolate peppermint cookies, I feel her warmth in my own kitchen. They’re rich, fudgy, and just the right mix of cool and cozy.
Table of Contents
Why You’ll Love This Recipe
If you love a cookie that’s soft inside, crisp on the edges, and packed with chocolate flavor, these Double Chocolate Cookies are your dream come true. The melted chocolate chips and peppermint extract work together like a perfect holiday duet; one bold, one refreshing. Unlike basic chocolate cookies, this version brings a seasonal twist that stands out on any dessert table. You’ll appreciate how quick the recipe is, too; only 30 minutes from start to finish.
These cookies are ideal for gifting or adding to your Christmas Cookie Box. They stay chewy for days, freeze well, and taste amazing straight from the fridge with a hot cup of cocoa.
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Double Chocolate Peppermint Cookies
Rich, fudgy, and festive, these Double Chocolate Peppermint Cookies blend cocoa and mint for the ultimate holiday treat. Soft in the center with a light peppermint crunch; perfect for gifting or cozy nights in.
- Total Time: 20 minutes
- Yield: 18 cookies 1x
Ingredients
1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter (softened)
½ cup brown sugar
¼ cup granulated sugar
1 large egg
½ teaspoon peppermint extract
1 teaspoon vanilla extract
¾ cup semi-sweet chocolate chips
¼ cup crushed peppermint candy canes
Instructions
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Whisk together flour, cocoa, baking soda, and salt in a medium bowl.
3. In a large bowl, cream butter and both sugars until fluffy. Beat in the egg, peppermint extract, and vanilla.
4. Gradually mix in dry ingredients until a soft dough forms. Fold in chocolate chips and crushed candy canes.
5. Scoop 1½ tablespoon portions of dough onto the baking sheet, spacing them apart.
6. Bake for 9–10 minutes until edges are set but centers remain soft.
7. Cool on the tray for 5 minutes, then transfer to a wire rack. Sprinkle extra crushed candy for a festive finish.
Notes
Store cookies in an airtight container for up to 5 days.
For an extra indulgent variation, sandwich two cookies with peppermint frosting.
Freeze unbaked dough balls for up to 3 months for easy future baking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 14g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Ingredients
Gather these simple pantry staples to make your Double Chocolate Peppermint Cookies:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 ¼ cups |
| Unsweetened cocoa powder | ½ cup |
| Baking soda | ½ teaspoon |
| Salt | ¼ teaspoon |
| Unsalted butter (softened) | ½ cup |
| Brown sugar | ½ cup |
| Granulated sugar | ¼ cup |
| Large egg | 1 |
| Peppermint extract | ½ teaspoon |
| Vanilla extract | 1 teaspoon |
| Semi-sweet chocolate chips | ¾ cup |
| Crushed peppermint candy canes | ¼ cup |
The mix of brown sugar and butter gives these cookies a soft, caramel-like texture, while peppermint candy adds a satisfying crunch. Try adding white chocolate chips for a twist, just like the sweetness in Frosted Christmas Brownies.
How to Make It
- Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper. In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- Step 2: In another bowl, cream butter and sugars until fluffy. Beat in the egg, peppermint extract, and vanilla. Gradually mix in dry ingredients until dough forms. Fold in chocolate chips and crushed candy canes.
- Step 3: Scoop dough balls (about 1.5 tablespoons each) onto the baking sheet, leaving space between them. Bake for 9–10 minutes until edges are set but centers remain soft.
- Step 4: Cool on the tray for a few minutes before transferring to a wire rack. Sprinkle extra crushed candy while still warm for a sparkling finish.
For a creative serving idea, stack them with a drizzle of white chocolate, similar to the presentation in Santa Claus Macarons.
Tips and Variations
To make these Double Chocolate Cookies stand out, use dark cocoa for an intense flavor or peppermint bark chunks instead of candy canes for texture. If you’re baking ahead, freeze unbaked dough balls and bake straight from the freezer.
Want to go even more festive? Sandwich two cookies with a layer of peppermint frosting, it’s a playful nod to Gingerbread Cheesecake Cookies.
If you prefer a dairy-free option, swap butter with coconut oil and use dairy-free chocolate chips. They’ll still turn out irresistibly fudgy. And don’t overbake, they should look slightly soft when you pull them out; they’ll firm up as they cool.
Frequently Asked Questions
1. Can I make these cookies ahead of time?
Yes! You can chill the dough for up to 48 hours or freeze it for up to 3 months. The flavors deepen beautifully when baked later.
2. How do I keep them chewy?
Store them in an airtight container with a slice of bread, it keeps them soft.
3. Can I use peppermint oil instead of extract?
You can, but be cautious, peppermint oil is much stronger. Use only 1–2 drops.
4. What type of cocoa powder is best?
Dutch-processed cocoa gives a deeper, richer taste and darker color, making your chocolate peppermint cookies look bakery-worthy.
Final Bite
These Double Chocolate Peppermint Cookies bring together everything you love about the holidays; chocolate, mint, and a touch of nostalgia. Every bite feels like a hug from Nonna, reminding me that food’s real magic lies in how it makes people feel. Bake a batch, share them with friends, or add them to your festive cookie platter next to Christmas Crack for a truly indulgent spread.
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