Double Chocolate Peppermint Cookies Recipe

If you’re craving something that combines rich chocolate with a refreshing minty twist, you’re going to love this Double Chocolate Peppermint Cookies Recipe. I absolutely love how these cookies come out—soft in the center with just the right amount of crisp around the edges, and bursting with both deep cocoa flavor and cool peppermint in every bite. When I first made these during the holiday season, they instantly became a new family favorite, and I can’t wait to share what makes them so special with you!

this Recipe

Ingredients You’ll Need

Each ingredient here plays a crucial role in balancing flavor and texture. The cocoa powder brings depth without bitterness, and the peppermint chips lend that refreshing zing. A quick tip: always measure your flour carefully to get that perfect tender cookie.

• All-purpose flour: I recommend spooning and leveling or weighing it to avoid dense cookies from too much flour.
• Dutch-process cocoa powder: Provides smooth, rich chocolate flavor without the sharp acidity.
• Baking powder & baking soda: These leavening agents help get the right rise and texture.
• Salt: Enhances both chocolate and peppermint flavors wonderfully.
• Unsalted butter: Softened to cream easily, it adds richness and moisture.
• Light brown sugar: Gives a hint of molasses flavor and keeps cookies chewy.
• Granulated sugar: Balances sweetness and contributes to subtle crispness.
• Egg yolks: They make the cookies extra tender and help bind the ingredients.
• Peppermint extract: The star of the show, so be sure to use good quality!
• Vanilla bean paste or extract: Adds depth and rounds out the flavors beautifully.
• Peppermint chips (like Andes): They melt just right, giving chewy bursts of minty goodness.
• Semi-sweet chocolate chips: For extra chocolate pockets that melt in your mouth.
• Crushed candy canes (optional): Sprinkled on top for festive crunch and decoration.

Variations

I love playing with this Double Chocolate Peppermint Cookies Recipe by swapping a few ingredients or adding extras. It’s so forgiving that you really can customize to suit your taste or dietary needs. Here are some ways you might want to mix it up.

• For extra minty punch: Sometimes I add a few drops more peppermint extract, but be careful—too much can be overpowering.
• White chocolate twist: Swap the semi-sweet chips for white chocolate chips for a creamier, sweeter contrast.
• Vegan version: Use dairy-free butter and flax egg in place of egg yolks; the texture turns out surprisingly close!
• Spicy kick: Add a pinch of cayenne or cinnamon for a festive, warming note that pairs beautifully with chocolate.
• Gluten-free: Use a flour blend that’s a 1-to-1 replacement in baking to keep the cookies tender and chewy.

How to Make Double Chocolate Peppermint Cookies Recipe

Step 1: Preheat and Prep for Success

Start by preheating your oven to 350℉ (175℃). Line two baking sheets with parchment paper because I’ve learned the hard way that these cookies stick if you don’t. Having your sheets ready means you can bake immediately after mixing and won’t lose that perfect dough consistency.

Step 2: Cream Butter and Sugars Until Fluffy

In a large bowl, add your softened unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer, cream them together for about two minutes until the mixture is light, creamy, and fluffy. This step is key because properly creamed butter and sugars give you tender cookies with great texture.

Step 3: Mix in Egg Yolks and Extracts

Next, add your room temperature egg yolks, peppermint extract, and vanilla bean paste or extract. Beat this on medium speed for about two minutes. You’ll see the batter lighten in color and become fluffy—that’s exactly what you want as it helps create a soft, tender crumb in the cookies.

Step 4: Add Dry Ingredients Carefully

Combine the flour, Dutch-process cocoa powder, baking powder, baking soda, and salt in a separate bowl. Then add these dry ingredients to your wet mixture. Mix just until everything comes together—over-mixing can make your cookies tough. Remember my flour measuring story? Be sure not to pack your flour or you’ll end up with dry, crumbly cookies.

Step 5: Fold in Peppermint and Chocolate Chips

Gently fold in the peppermint chips and semi-sweet chocolate chips until evenly distributed. This is where the magic happens—these chips melt slightly during baking and add little pockets of mint and chocolate in every bite.

Step 6: Scoop and Bake

Scoop the dough into about 18 balls and space them two inches apart on the baking sheets. Bake for 10-12 minutes at 350℉. If you like softer, chewier cookies, aim for 10 minutes; for slightly crisp edges, go the full 12. Once they come out, let them cool on the sheet for two minutes before transferring to a wire rack so they set perfectly.

If you want that extra festive touch, sprinkle crushed candy canes over warm cookies just before serving. They add a delightful crunch and bright peppermint flavor that’s hard to resist.

How to Serve Double Chocolate Peppermint Cookies Recipe

Garnishes

I usually garnish these cookies with a light dusting of powdered sugar or some crushed candy canes for crunch and color—especially around the holidays. The crushed candy canes highlight that peppermint flavor beautifully and make the cookies look extra festive when you put them on a serving platter.

Side Dishes

These cookies are excellent with a glass of cold milk or a hot cup of coffee or peppermint tea—perfect for cozy winter days. I’ve also enjoyed pairing them with a simple scoop of vanilla ice cream, turning a cookie into a delicious ice cream sandwich.

Creative Ways to Present

For a fun twist during parties, I like to stack a few cookies with a peppermint-infused chocolate ganache between them to make cookie sandwiches. Wrapping them individually in cellophane bags tied with red and white twine also makes for delightful gifts!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, separating layers with parchment paper to keep them from sticking. They stay fresh and chewy for about three days this way—perfect if you want to savor a few without rush.

Freezing

If I want to keep these cookies longer, I freeze the baked cookies in a single layer on a baking sheet first, then transfer them to a freezer bag. They freeze beautifully for up to three months. When you want some, just thaw at room temp for a few hours.

Reheating

To refresh leftover or frozen cookies, I pop them in a preheated 300℉ oven for 5 minutes. This warms them through while preserving that soft, gooey center—just like they’re freshly baked.

FAQs

Final Thoughts

This Double Chocolate Peppermint Cookies Recipe has a special place in my kitchen, especially when I want something cozy and festive but still extra indulgent. Whether you’re baking for a crowd or just treating yourself, these cookies deliver that perfect balance of rich chocolate and refreshing mint every single time. I hope you give this recipe a try—you’ll enjoy the joyful smiles it brings just as much as I do. Happy baking!

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