Delight in the holiday magic with these Double Chocolate Peppermint Cookies—a symphony of rich chocolate, refreshing peppermint, and a sprinkle of candy cane joy. These festive treats combine deep cocoa flavor with dark chocolate chips for an intense chocolate experience, balanced perfectly by cool peppermint extract and crunchy candy cane topping. Whether you’re baking for a Christmas cookie exchange, holiday party, or simply want to share the warmth and sweetness of the season with loved ones, these cookies deliver both spectacular flavor and beautiful presentation. The dark chocolate chips melt into pockets of gooey richness while the crushed candy canes add that festive pop of color and minty crunch. Best of all, they come together in just 30 minutes from start to finish, making them perfect for busy holiday schedules. These cookies aren’t just dessert—they’re edible holiday cheer that’ll have everyone reaching for seconds!
Prep Time: 20 min | Cook Time: 10 min | Total Time: 30 min
Key Ingredients
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
For Mix-Ins and Toppings:
- 1 cup dark chocolate chips
- ½ cup crushed candy canes
Substitution Notes: Semi-sweet or milk chocolate chips can replace dark chocolate chips if you prefer a sweeter cookie. White chocolate chips create a beautiful contrast. If you don’t have peppermint extract, you can add an extra ½ teaspoon of vanilla, though you’ll lose the minty flavor.
Step-by-Step Instructions
1. Preheat and Prepare Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking. If you only have one baking sheet, you can bake in batches.
2. Cream Butter and Sugar In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed. Beat for 2 to 3 minutes until the mixture becomes light, fluffy, and pale in color. This incorporates air for a tender cookie texture with a slight lift.
3. Add Eggs and Extracts Add the eggs one at a time, beating well after each addition until fully incorporated. The mixture should look smooth and creamy. Stir in the vanilla extract and peppermint extract, mixing until evenly distributed. The peppermint extract provides that cool, refreshing flavor that makes these cookies taste like the holidays.
4. Combine Dry Ingredients In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisk thoroughly to break up any cocoa lumps and ensure the leavening agent is evenly distributed. This step is crucial for consistent chocolate flavor and proper rise in every cookie.
5. Mix Wet and Dry Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or stirring by hand just until combined. Stop mixing as soon as you no longer see streaks of flour—overmixing develops gluten and creates tough cookies. The dough should be thick, slightly sticky, and uniformly dark brown.
6. Fold in Chocolate Chips Using a spatula or wooden spoon, fold in the dark chocolate chips until they’re evenly distributed throughout the dough. The chips will create pockets of melted chocolate goodness in every bite.
7. Scoop the Dough Using a tablespoon or small cookie scoop, portion out tablespoon-sized amounts of dough onto your prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading during baking. For more uniform cookies, you can roll the dough briefly between your palms to create smooth balls.
8. Add Candy Cane Topping Gently press a generous sprinkle of crushed candy canes onto the top of each cookie dough ball. Press lightly so the pieces stick but don’t flatten the cookies too much. The candy canes will create that signature festive look and add a delightful minty crunch.
9. Bake Bake for 8 to 10 minutes, or until the edges are set but the centers still look slightly soft. Don’t overbake—these cookies should have a soft, chewy texture. The tops may look slightly crackled, which is perfect. They’ll continue to set as they cool on the baking sheet.
10. Cool Allow the cookies to cool on the baking sheets for 5 minutes to firm up—they’ll be very delicate when hot. Then carefully transfer them to a wire cooling rack to cool completely. The chocolate will set and the texture will develop as they cool.
Serving Suggestions
- Holiday Cookie Platter: Display alongside sugar cookies, gingerbread, and other festive favorites for a colorful, varied dessert spread
- Hot Beverage Pairing: Serve with hot cocoa topped with marshmallows, peppermint lattes, or spiced cider for the ultimate winter treat
- Ice Cream Pairing: Crumble over vanilla or peppermint ice cream for a cookies-and-cream dessert
- Gift Packaging: Layer in festive tins or clear cellophane bags tied with ribbon for beautiful homemade gifts
- Dessert Board: Include as part of a holiday dessert charcuterie board with chocolates, fudge, and other sweet treats
Storage & Make-Ahead Tips
Room Temperature Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent the candy cane topping from making other cookies sticky.
Freezing Baked Cookies: These cookies freeze beautifully! Let them cool completely, then layer in a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. Thaw at room temperature for 30 minutes before serving. The candy cane pieces may soften slightly but will still taste delicious.
Freezing Cookie Dough: For fresh-baked cookies anytime, scoop the dough into balls and freeze on a parchment-lined baking sheet until solid (about 1 hour). Transfer frozen dough balls to a freezer bag and freeze for up to 3 months. Bake directly from frozen, adding 1 to 2 extra minutes to the baking time. Add the crushed candy canes just before baking.
Make-Ahead Instructions: You can prepare the cookie dough up to 2 days in advance and store it covered in the refrigerator. Let it sit at room temperature for 15 to 20 minutes before scooping if it becomes too firm. For an even chewier texture, chill the dough for 30 minutes before baking—this is optional but highly recommended!
Pro Tip: The peppermint flavor and chocolate intensity actually deepen after a day, so these cookies taste even better on day two. Plan accordingly if you’re making them for a specific event.
Tips & Tricks
Chill for Chewier Texture: While not required, chilling the cookie dough for 30 minutes before baking creates cookies with a chewier texture and less spread. The cold dough takes longer to heat through in the oven, resulting in thicker, denser cookies with a more intense chocolate flavor.
Use High-Quality Dark Chocolate Chips: Since chocolate is a star ingredient here, invest in good-quality dark chocolate chips. The better the chocolate, the more intense and sophisticated the flavor. Look for chips with at least 60% cacao content for the best results.
Experiment with Peppermint Extract Brands: Different brands of peppermint extract vary significantly in strength and quality. Start with ½ teaspoon and taste the dough. If you want a stronger mint flavor, you can add up to ¼ teaspoon more, but add gradually—peppermint extract is very concentrated.
Common Mistakes to Avoid
- Overbaking – Pull cookies when edges are set but centers still look soft; they continue cooking on the hot sheet and overbaking creates dry, crumbly cookies
- Using cold butter – Butter must be truly softened (room temperature, 68-70°F) for proper creaming; cold butter won’t incorporate air properly
- Not crushing candy canes finely enough – Large chunks may fall off during eating; aim for pieces roughly the size of chocolate chips
- Skipping the cooling time on the sheet – Hot cookies are extremely fragile and will break if moved too soon; 5 minutes is essential
- Overmixing after adding flour – Mix just until combined to avoid developing too much gluten, which creates tough cookies
Chef’s Advice
Flavor Variations:
- Add ½ cup white chocolate chips along with the dark chocolate for a cookies-and-cream effect
- Mix in ½ teaspoon espresso powder to intensify the chocolate flavor without adding coffee taste
- Use mint chocolate chips instead of regular dark chocolate chips for extra minty goodness
- Top with a drizzle of melted white chocolate after cooling for an elegant finish
- Add ½ cup chopped Andes mints to the dough for a different mint chocolate experience
Ingredient Substitutions:
- Salted butter can replace unsalted—just omit the added salt from the recipe
- Brown sugar can replace up to half the granulated sugar for a deeper, molasses-like flavor
- All-purpose gluten-free flour blend (1:1 ratio) works well for gluten-free cookies
- Coconut oil can substitute for butter in a dairy-free version, though flavor and texture will differ
- Natural cocoa powder or Dutch-process cocoa both work; Dutch-process creates a darker, richer cookie
Presentation Ideas:
- Dust cooled cookies with powdered sugar for a snowy, wintery effect
- Arrange in concentric circles on a platter with fresh mint leaves as garnish
- Stack in clear glass jars with red and white ribbons for gift-giving
- Serve on red or white plates to emphasize the holiday color palette
- Create cookie sandwiches with peppermint buttercream or vanilla frosting between two cookies
Customization Tips: For extra-thick bakery-style cookies, use a larger cookie scoop (2 tablespoons) and increase baking time by 1 to 2 minutes. For crispier cookies, bake the full 10 minutes and let them cool completely on the baking sheet.
History and Cultural Significance
The pairing of chocolate and peppermint has become one of the most iconic flavor combinations of the holiday season, though it’s a relatively modern tradition. Peppermint itself has been used for centuries in various cultures for both medicinal and culinary purposes. The Romans used peppermint to flavor wines and sauces, while ancient Egyptians used it medicinally.
Candy canes, which became synonymous with Christmas, originated in 17th century Germany where white sugar sticks were given to children during church services. The red stripes and peppermint flavoring were added later in the early 20th century, coinciding with the rise of commercial candy production in America. By the 1950s, candy canes had become firmly established as a Christmas symbol.
The marriage of chocolate and peppermint in desserts gained popularity in mid-20th century America, particularly with the success of products like peppermint patties and after-dinner mints. Home bakers began incorporating this beloved combination into cookies, brownies, and cakes, creating new holiday traditions.
“Double chocolate” refers to the technique of using both cocoa powder in the dough and chocolate chips as mix-ins, creating an intensely chocolatey experience. This approach became popular in the 1980s and 1990s as American desserts embraced bold, maximalist flavors.
These Double Chocolate Peppermint Cookies represent the evolution of holiday baking—taking classic flavor pairings and presenting them in new, creative ways that honor tradition while feeling fresh and exciting.
Final Thoughts
These Double Chocolate Peppermint Cookies are the epitome of holiday baking—they’re beautiful, delicious, and surprisingly easy to make. The double dose of chocolate creates an intensely rich base that’s perfectly balanced by the cool, refreshing peppermint and the satisfying crunch of candy canes. They’re impressive enough to gift to neighbors, teachers, and coworkers, yet simple enough to whip up on a weeknight.
The best part? These cookies fill your kitchen with the most amazing aroma—a combination of melting chocolate and peppermint that instantly puts everyone in a festive mood. Whether you’re continuing a family tradition or starting a new one, these cookies are guaranteed to become a holiday staple in your recipe collection.
So preheat that oven, grab your favorite dark chocolate chips, and get ready to create some holiday magic. These cookies are about to become the most requested recipe in your repertoire. Share the warmth and sweetness of the season—one delicious double chocolate peppermint cookie at a time!
Nutrition Information
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cookie | 139 | 2g | 18g | 7g | 1g | 10g |
Additional Nutrition Details: Saturated Fat 4g | Trans Fat 0g | Unsaturated Fat 2g | Cholesterol 24mg | Sodium 57mg
Disclaimer: Nutrition information is estimated using standard online calculation tools and may vary based on ingredients and preparation methods. For accurate dietary advice, consult a qualified nutrition professional.
Course: Dessert | Cuisine: American | Yield: 36 cookies | Servings: 36
Recipe Source: © Chasety.com
