Chewy Double Chocolate Peppermint Cookies
Celebrate the holidays with these scrumptious double chocolate peppermint cookies. They are a chocolate-mint lover’s dream and have the perfect chewy cookie texture. In under an hour, they are ready to serve with hot cocoa.
It wouldn’t be Christmas without a good dose of treats! These chocolate peppermint candy cookies are a popular family favorite because they have the ultimate Christmas flavor combination. They are thick, chewy and gooey with a bit of crunchy peppermint to make a wonderful indulgent dessert. In fact, if your guests are anything like mine, then these cookies will earn a permanent spot on your Christmas cookie menu.
Why this recipe works
These cookies are loaded with deep chocolatey flavors from the cocoa powder and chocolate chips while the crushed peppermint add a satisfying crunchy minty flavor. The recipe makes good use of leftover candy canes and the dough can be made ahead of time for easy holiday prep!
Ingredient notes
- Unsalted butter: Ensure that the unsalted butter is at room temperature to achieve the perfect cookie texture.
- Unsweetened cocoa powder: Use good quality unsweetened cocoa powder for the best results. Sift the cocoa powder to remove excess lumps or dirt.
- Chocolate chips: Select semisweet or dark chocolate chips for this recipe.
- Crushed peppermints: You can buy peppermints that are already crushed or crush them by hand. (If you have extra, make my white chocolate peppermint cookies next.)
- Peppermint extract: This extract will intensify the peppermint flavor in these cookies.
Recipe variations
For a super chocolatey cookie, melt white chocolate and dip the cookies into the chocolate. Add a sprinkle of crushed candy canes before serving. You can also dip the cookies in melted dark chocolate if you prefer a more bittersweet taste.
If you are feeling creative or have extra chocolate chips, you can use white chocolate chips or peppermint chips in this recipe! Not too keen on peppermint? Then follow my recipe for double chocolate chip cookies. Omit the peppermint extract and crushed peppermint.
How to make chocolate peppermint cookies
- Whisk the dry ingredients: Combine flour, cocoa powder, baking soda and salt in a bowl. Set aside for later.
- Beat wet ingredients: In a separate bowl, mix butter, sugar and brown sugar until light and fluffy. Then add the egg, peppermint extract and mix until combined.
- Combine dry ingredients with wet ingredients. Stir until just combined.
- Stir in the chocolate chips and crushed peppermint by hand.
- Chill the dough: Refrigerate the dough for at least 30 minutes or up to 24 hours.
- Roll and bake cookies: Preheat the oven to 350 F. Line a baking sheet with parchment paper. Roll the dough into balls and place them on the baking sheet. Press the dough down slightly and top with more crushed peppermint. Bake cookies for 10 to 12 minutes.
Expert tips
Weigh the flour with a kitchen scale to achieve the best cookie texture. Adding too much or too little flour to the dough will affect the texture and taste of the cookies. If you don’t have a kitchen scale, fluff up your flour and spoon it into the measuring cup before leveling and do the same with the cocoa powder.
Sift the crushed peppermint with a fine mesh sieve and discard the peppermint dust. The dust causes the cookies to spread and affects the texture. In addition, do not roll the cookies in crushed peppermint for the same reason. Just put a few pieces on top of the cookies for aesthetic purposes.
To achieve the perfect circular shape go around the cookies in a circular motion with a circular cookie cutter while they are still hot.
Store peppermint cookies by placing them in an airtight container at room temperature for up to 5 days.
Frequently Asked Questions
Peppermint extract has a very strong flavor so you only need 1/2 teaspoon of peppermint extract for this recipe. Any more may result in overly minty cookies.
Yes, candy canes do melt in the oven. If there are too many candy cane bits in the cookies then they will lose their shape. To avoid this, sift the peppermint dust out of the crushed candy cane and only press candy cane bits on top of the dough balls.
Yes, the dough can be frozen for up to 3 months. Once you are ready to bake the cookies, defrost them in the refrigerator then scoop and bake them.
Yes, this recipe doubles and triples easily to make a large batch of cookies to feed many.
Related recipes
If you love peppermint then try these tasty recipes next!
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Chewy 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.
