Why You’ll Love This Recipe
There’s something magical about the holiday season—the twinkle of lights, the comforting aroma of freshly baked cookies, and the joy of sharing treats with loved ones. These Double Chocolate Peppermint Cookies capture that Christmas warmth in every bite.
With rich cocoa, gooey chocolate chips, and a hint of cool peppermint, these cookies bring the perfect balance of sweetness and festive cheer. They’re soft on the inside, slightly crisp around the edges, and bursting with flavor. Best of all, they’re incredibly easy to make with ingredients you likely already have in your pantry.
Whether you’re baking for a cookie exchange, preparing a dessert platter, or simply filling your home with holiday joy, this recipe is a crowd-pleaser you’ll come back to year after year.
Ingredients You’ll Need
You won’t need anything fancy—just simple, cozy ingredients that blend into the most delicious, chocolatey holiday cookies.
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon peppermint extract
- 2 ½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Mix-ins and Topping:
- 1 ½ cups semisweet chocolate chips (or chunks for extra indulgence)
- ½ cup crushed peppermint candies or candy canes
- Optional: a sprinkle of coarse sugar or more crushed candy for topping
Step-by-Step Instructions
Let’s walk through this recipe together—it’s simple, fun, and perfect for a cozy holiday afternoon.
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures even baking and easy cleanup later.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes. This step adds air and helps your cookies bake up soft and chewy.
Step 3: Add the Eggs and Flavorings
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla and peppermint extracts. You’ll immediately smell that fresh, festive aroma that sets the mood for Christmas baking.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Slowly add the dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing—this keeps your cookies tender.
Step 5: Fold in the Chocolate and Peppermint
Gently fold in the chocolate chips and crushed peppermint using a spatula. Every spoonful should have a bit of both for that perfect double chocolate peppermint flavor.
Step 6: Scoop and Shape
Use a cookie scoop (about 2 tablespoons of dough) to form balls. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie. If you’d like, press a few extra chocolate chips or peppermint bits on top for an extra-festive look.
Step 7: Bake
Bake for 9–11 minutes, until the edges are set but the centers still look slightly soft. They’ll continue to cook a bit as they cool. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Step 8: Add a Finishing Touch
Once cooled, you can drizzle with a bit of melted chocolate or sprinkle extra crushed candy cane pieces for sparkle. It’s optional, but it gives them that bakery-style finish.
Tips
- Don’t overbake. The key to soft, fudgy centers is pulling them out just before they look done.
- Crush candy canes gently. Use a zip-top bag and rolling pin—too fine, and they’ll melt; too chunky, and they’ll get sticky.
- For thicker cookies, chill the dough for 30 minutes before baking.
- To enhance chocolate flavor, add 1 teaspoon of espresso powder to the dry mix. It deepens the cocoa taste without making it taste like coffee.
- Use quality cocoa. Dutch-process cocoa adds a rich, smooth chocolate flavor that pairs perfectly with peppermint.
Flavor Variations
- White Chocolate Peppermint Cookies: Swap semisweet chips for white chocolate for a creamy contrast.
- Mint Chocolate Chunk Cookies: Use mint chocolate bars or Andes mints chopped into chunks.
- Double Dark Chocolate: Add dark chocolate chips and a pinch more cocoa for an extra-rich version.
- Gluten-Free Option: Substitute a 1:1 gluten-free flour blend—no other adjustments needed.
- Dairy-Free Version: Use plant-based butter and dairy-free chocolate chips.
Serving Suggestions
These cookies are perfect fresh out of the oven with a glass of milk or a steaming mug of hot cocoa. For a cozy dessert board, pair them with sugar cookies, snickerdoodles, or gingerbread men.
You can also package them in festive tins or cellophane bags tied with ribbon—they make lovely homemade gifts. Add a note card with the recipe to spread the joy of holiday baking.
Hosting a Christmas party? Stack them on a tiered dessert tray next to peppermint bark and brownies. The combination of chocolate and peppermint feels instantly merry and bright.
Storing and Reheating
Once your kitchen smells like chocolate and peppermint heaven, you’ll want to make sure those delicious cookies stay fresh for as long as possible. Luckily, these Double Chocolate Peppermint Cookies store beautifully—whether you’re saving them for the week, prepping for a holiday party, or freezing a batch for later gifting.
Storing at Room Temperature
After your cookies have completely cooled, store them in an airtight container at room temperature.
Here are a few helpful tips to keep them soft and chewy:
- Layer carefully: Place a piece of parchment or wax paper between cookie layers to prevent them from sticking together or losing their toppings.
- Keep them soft: To maintain that perfect bakery-style texture, add a slice of fresh bread or a marshmallow to the container. The cookies will absorb just enough moisture to stay tender for days.
- Shelf life: When stored properly, these cookies will stay fresh and flavorful for up to 5 days at room temperature.
If your home tends to get warm (especially near the oven during holiday baking sprees), choose a cool, dark place like a pantry or cupboard instead of leaving them on the counter.
Refrigerating the Dough or Baked Cookies
Refrigeration is a great option when you want to plan ahead.
- Unbaked dough: Chill the cookie dough (covered tightly with plastic wrap or stored in an airtight container) for up to 48 hours before baking. This extra rest time deepens the chocolate flavor and gives the cookies a slightly thicker texture.
- Baked cookies: If you’ve already baked them, store them in a sealed container in the refrigerator for up to 7 days. When ready to enjoy, let them sit at room temperature for about 15 minutes or give them a gentle reheat for that “fresh from the oven” experience.
Freezing Instructions
These cookies freeze wonderfully—perfect for making ahead of busy holiday gatherings or saving leftovers for those post-Christmas cravings.
For baked cookies:
- Allow cookies to cool completely.
- Arrange them in a single layer on a baking sheet and freeze until solid (about 1 hour).
- Transfer the frozen cookies to a freezer-safe zip-top bag or container, placing parchment paper between layers.
- Label the container with the date and store for up to 3 months.
When you’re ready to enjoy, remove as many cookies as you’d like and let them thaw at room temperature for about 30–45 minutes. If you want them warm, pop them in a 300°F oven for 4–5 minutes or microwave for 10–15 seconds.
For unbaked cookie dough balls:
- Scoop the dough into balls and place them on a parchment-lined baking sheet.
- Freeze until solid, then transfer to a freezer bag.
- When ready to bake, preheat your oven and bake directly from frozen—no need to thaw! Just add 1–2 minutes to the baking time.
This method is a real time-saver when you want freshly baked cookies on demand during the holidays (or any cozy winter afternoon).
Reheating Tips
Nothing beats the aroma of warm, melty chocolate cookies. If you’ve stored or frozen them, here’s how to bring them back to life:
In the Microwave:
- Place one or two cookies on a microwave-safe plate.
- Heat for 10–12 seconds if stored at room temperature, or 15–20 seconds if refrigerated or thawed from frozen.
- They’ll come out soft, slightly warm, and ready for dunking in milk or hot cocoa.
In the Oven:
- Preheat your oven to 300°F (150°C).
- Place cookies on a parchment-lined baking sheet and warm them for 5–6 minutes.
- This gently re-crisps the edges while keeping the centers soft and gooey.
Avoid overheating. Reheating for too long can dry out the cookies, especially the peppermint pieces. Always warm just until soft and aromatic.
Pro Tip for Gifting or Make-Ahead Baking
If you plan to gift these cookies or prepare them for a holiday dessert spread, bake them a day in advance. Once cooled, store them in a decorative tin or airtight box lined with parchment paper. Before serving, you can briefly warm them in the oven to revive that just-baked magic.
The best part? Even after freezing or reheating, these cookies keep their festive chocolate-peppermint flavor and chewy texture. So whether you bake ahead for Christmas week or enjoy a few at a time, you’ll always have a taste of the holidays ready to share.
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Total Fat | 11 g |
| Saturated Fat | 7 g |
| Carbohydrates | 30 g |
| Sugar | 21 g |
| Protein | 2 g |
| Fiber | 1 g |
| Sodium | 90 mg |
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes! The dough can be refrigerated for up to 48 hours or frozen for 3 months. Chill the dough before baking if you prefer thicker cookies.
Do I have to use peppermint extract?
No—if you prefer a classic double chocolate cookie, simply leave it out. The cookies will still taste amazing.
Can I use candy cane pieces instead of peppermint candies?
Absolutely! Crushed candy canes add a festive look and flavor.
Can I make them smaller or larger?
Yes, just adjust the baking time—smaller cookies bake in about 8 minutes, while larger ones may need 12–13 minutes.
Final Thoughts
There’s something truly special about baking these Double Chocolate Peppermint Cookies during the holiday season. The combination of rich chocolate and refreshing peppermint captures everything we love about Christmas—comfort, joy, and a little indulgence.
Whether you’re baking with family, gifting to neighbors, or simply enjoying a quiet evening by the fireplace, these cookies make the moment sweeter. So grab your mixing bowl, turn on your favorite holiday playlist, and let your kitchen fill with the scent of chocolate and peppermint—it’s the sweetest way to celebrate the season.
Print
Double Chocolate Peppermint Cookies
- Total Time: 30 minutes
Description
Now that you know all the tips and tricks for these rich, chocolatey peppermint cookies, it’s time to start baking! Below you’ll find the full recipe card with everything you need — clear measurements, step-by-step directions, and a few quick notes to make your Christmas baking as smooth (and delicious) as possible.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs
2 tsp vanilla extract
1 tsp peppermint extract
2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ cups semisweet chocolate chips
½ cup crushed peppermint candies
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream butter and sugars until light and fluffy.
Beat in eggs, vanilla, and peppermint extract.
In a separate bowl, combine flour, cocoa, baking soda, baking powder, and salt.
Gradually add dry ingredients to wet mixture; mix until combined.
Fold in chocolate chips and crushed peppermint.
Scoop dough into 2-tbsp portions onto baking sheets.
Bake 9–11 minutes or until edges are set.
Cool for 5 minutes, then transfer to a wire rack.
Optional: drizzle with melted chocolate or sprinkle more crushed candy on top.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 24 cookies
- Calories: 220 per cookie