Double Chocolate Peppermint Cookies Recipe

Double Chocolate Peppermint Cookies feature fudgy cocoa dough packed with chocolate chips and crushed candy canes for chewy centers and festive mint crunch. Ready in 25 minutes with chill time, they’re perfect holiday treats.

Why This Recipe Works

• Dual cocoa and chips create intense chocolate depth.
• Peppermint extract delivers bright holiday aroma.
• Chilling prevents spreading for thick texture.
• Candy cane bits add sparkle and snap.
• Freezes dough or baked for gifting.

Ingredients & Prep

• 1¼ cups all-purpose flour
• ⅓ cup Dutch-process cocoa powder
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• ½ tsp peppermint extract
• 1 cup semi-sweet chocolate chips
• ½ cup crushed candy canes or peppermint chips

Step-by-Step Instructions

1. Whisk flour, cocoa, baking soda, and salt.
2. Beat butter and sugars until fluffy; add egg, vanilla, and peppermint.
3. Gradually mix in dry ingredients; fold in chocolate chips.
4. Chill dough 30 minutes. Preheat oven to 350°F; line sheets.
5. Scoop 1½ tbsp balls, roll in crushed candy canes, bake 10–12 minutes until edges set.

Flavor Variations

Storage Tips

Room temperature airtight 5 days; freeze dough balls up to 2 months.

FAQs

Spread too much?
Chill longer or use colder butter.

Not minty?
Increase extract to ¾ tsp.

Gluten-free?
1:1 GF flour blend works.

Conclusion

Double Chocolate Peppermint Cookies capture holiday magic in fudgy bites irresistible for cookie swaps.

Double Chocolate Peppermint Cookies Recipe

Print Recipe

Soft and fudgy double chocolate peppermint cookies made with rich cocoa powder, melty chocolate chips, and crushed peppermint candies. A festive holiday cookie with crisp edges and gooey centers.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup crushed peppermint candies or candy canes

Instructions

• 1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
• 2. Cream butter, granulated sugar, and brown sugar until light and fluffy.
• 3. Beat in egg and vanilla until well combined.
• 4. In a separate bowl, whisk flour, cocoa powder, baking soda, and salt.
• 5. Gradually mix dry ingredients into wet ingredients until just combined.
• 6. Fold in chocolate chips and crushed peppermint.
• 7. Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them apart.
• 8. Bake 9–11 minutes until edges are set and centers are soft.
• 9. Cool on baking sheet for 5 minutes, then transfer to a wire rack.

Notes

• Do not overbake for fudgy centers.
• Add 1/4 tsp peppermint extract for extra mint flavor.
• Store in an airtight container for up to 5 days.

Nutrition

• Serving Size: 1 cookie
• Calories: 165
• Sugar: 12g
• Sodium: 95mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 25mg

Keywords: double chocolate peppermint cookies, peppermint chocolate cookies, holiday cookies