Double Chocolate Peppermint Cookies
Double chocolate peppermint cookies are thick, chewy cookies packed with chocolate and peppermint flavor.
Chocolate and peppermint is my favorite holiday flavor combo and these cookies are the perfect example of it. Take a thick, chewy chocolate cookie and mix in gooey chocolate chips and a bit of crunchy peppermint. That’s what these double chocolate peppermint cookies are. They taste amazing warm from the oven.
Why this recipe works: I used my go-to double chocolate chip cookie recipe and simply added peppermint extract and crushed candy canes. This cookie recipe guarantees and thick, chewy cookie packed with plenty of chocolate.
How to make chocolate peppermint cookies
- Whisk the dry ingredients: flour, cocoa powder, baking soda and salt. Set aside.
- Beat wet ingredients: Mix the butter, sugar and brown sugar until light and fluffy. Add the egg and peppermint extract and mix until combined.
- Add the dry ingredients to the wet ingredients. Mix just until combined, then stir in the chocolate chips and crushed peppermint by hand.
- Chill the dough for 30 minutes and up to 24 hours.
- Preheat the oven to 350 F. Line a baking sheet with parchment paper.
- Scoop dough and roll into balls. Press dough down slightly and top with more crushed peppermint.
- Bake 10 to 12 minutes.
Helpful recipe tips
Weigh your ingredients with a kitchen scale. If you don’t have a kitchen scale, fluff up your flour and spoon it into the measuring cup before leveling (don’t pack it in). Do the same with the cocoa powder. Use room temperature ingredients so the dough is mixed evenly, then chill the dough for extra chewy cookies.
For the crushed peppermint, sift it with a fine mesh sieve and discard the peppermint dust. The dust causes cookies to spread and have a weird texture. Do not roll the cookies in crushed peppermint, just put a few pieces on top of the cookies for aesthetics.
Frequently Asked Questions
Peppermint extract is a very strong flavor. You only need 1/2 teaspoon peppermint extract for this recipe.
Candy canes melt and if there are too many candy cane bits then the cookies will be misshapen. Sift the peppermint dust out of the crushed candy cane and press candy cane bits only on top of the dough balls. Make sure the dough is chilled enough too!
Yes, this recipe doubles easily for a larger batch of cookies.
Place cookies in an airtight container and store at room temperature for up to 5 days.
Yes, freeze the dough for up to 3 months. Defrost in the refrigerator before scooping and baking the cookies.
Related Recipes
Peppermint is one of the best Christmas flavors and it pairs so well with chocolate. If you want a good dose of chocolate, then try these peppermint brownies topped with chocolate ganache and crushed candy canes. For easy no-bake recipes perfect for gift giving, try homemade peppermint bark and this easy peppermint fudge.
Double chocolate peppermint cookies are a must-make for your holiday cookie plate. They have the perfect balance of rich chocolate taste and fresh peppermint flavor. I like making the cookie dough ahead of time and baking the cookies fresh whenever I need them for holiday parties! If you try this recipe, leave a review below and tag @ifyougiveablondeakitchen on social media.
Double Chocolate Peppermint Cookies
Ingredients
- 1 ¼ cups (156 g) all-purpose flour
- ⅓ cup (33 g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 1 large egg, room temperature
- ½ teaspoon peppermint extract
- 1 cup semisweet chocolate chips
- 3 candy canes, crushed (equivalent to 12 mini candy canes), sifted (see notes)
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
- In the bowl with a stand mixer (or using a hand mixer), combine the butter and sugar. Beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add the egg and peppermint extract. Beat until combined, about 1 minute. Scrape down the side of the bowl as needed.
- With the mixer on low, slowly add the flour mixture and mix until just incorporated, 30 seconds. Stir in the chocolate chips and crushed candy canes.
- Cover and chill the dough for 30 minutes.
- Ten minutes before taking the dough out of the refrigerator, preheat the oven to 350° F and line cookie sheets with parchment paper.
- Use a medium cookie scoop to scoop dough, roll into a ball. Slightly flatten the ball and place on prepared cookie sheet. If you want, add a few candy cane bits on top for aesthetics. Repeat with remaining dough and place on prepared cookie sheet 1 1/2 inches apart.
- Bake 10 to 12 minutes, until edges are set and the center is still soft. Let cool on the cookie sheets 5 minutes, then transfer to a wire rack to cool completely.
