Double Chocolate Peppermint Cookies

Jump to Recipe

Chocolate and peppermint feel made for the holiday season. These Double Chocolate Peppermint Cookies deliver that cozy winter flavor in every single bite. They bake up soft and fudgy on the inside, with a slightly crisp edge and just the right amount of peppermint crunch on top. If you love rich chocolate cookies with festive flavor, this recipe belongs at the top of your December baking list.

Whether you are hosting a holiday gathering, building a cookie box for neighbors, or adding a show-stopping treat to the Christmas dessert table, these cookies are a guaranteed win. That deep chocolate dough has melty semisweet chips throughout, and the crushed peppermint candies give each cookie a pretty sparkle. They stand out beautifully amongst the sugar cookies and gingerbread men on any cookie tray.

This recipe is easy to follow and perfect for both experienced bakers and those just starting their holiday baking traditions. With only a short chill time for the dough, these cookies can be made start-to-finish in about an hour. They are also great for assembling ahead of time, freezing, and baking whenever needed, making them a smart choice for the busiest time of year.

Keep reading for everything you need to know: ingredients, step-by-step instructions, storage tips, and ideas for gifting.

Why You’ll Love These Double Chocolate Peppermint Cookies

These cookies check every holiday baking box:

• Deep chocolate flavor thanks to both cocoa powder and chocolate chips
  
• Soft and chewy centers that stay fudgy even after cooling
  
• A classic peppermint crunch on top for a winter-ready finish
  
• Simple ingredients most bakers already have at home
  
• Fun to decorate with drizzled white chocolate and extra candy cane pieces
  

They also look stunning on a platter and hold their shape well after baking. That makes them ideal for parties, cookie exchanges, or packaging into festive bags for homemade gifts.

Ingredients You’ll Need

Here’s what you’ll need to make a batch of about 24 cookies:

• 1 cup (2 sticks) unsalted butter, softened
  
• ¾ cup granulated sugar
  
• ¾ cup packed light brown sugar
  
• 2 large eggs, room temperature
  
• 1 teaspoon vanilla extract
  
• 2 cups all-purpose flour
  
• ¾ cup unsweetened cocoa powder
  
• 1 teaspoon baking soda
  
• ½ teaspoon baking powder
  
• ½ teaspoon salt
  
• 1 cup semisweet chocolate chips (or chopped chocolate)
  
• ½ cup white chocolate chips (optional but delicious)

For topping after baking

• Additional crushed peppermint
  
• Melted white chocolate drizzle (optional)
  

The combination of white and semisweet chocolate gives great visual contrast and extra richness. If you prefer just semisweet, feel free to replace the white chocolate with an equal amount of dark or milk chocolate.

Step-by-Step Instructions

1. Cream the Butter & Sugars
   In a large bowl, beat together the softened butter, granulated sugar, and light brown sugar until smooth and creamy. This step incorporates air into the dough, creating a thicker, tender-textured cookie.
   
2. Add Eggs & Vanilla
   Mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
   
3. Combine Dry Ingredients
   In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Even distribution of leavening is key to an evenly baked cookie.
   
4. Bring it All Together
   Gradually mix the dry ingredients into the wet ingredients just until combined. Fold in the chocolate chips. Try not to over-mix to maintain a soft, chewy texture.
   
5. Chill the Dough
   Cover the dough and refrigerate for 30 minutes. This helps the cookies bake up thicker rather than spreading too thin.
   
6. Bake
   Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper. Scoop dough into 1.5-tablespoon balls and place them 2 inches apart on the baking sheets.
   Bake for 9–11 minutes, until the edges are set and the centers look soft and slightly underdone. They will continue to set as they cool.
   
7. Cool & Decorate
   Allow cookies to cool on the sheet for about 5 minutes before transferring to a wire rack. While they are still warm, sprinkle more crushed peppermint on top so it sticks. Once cooled, drizzle melted white chocolate over the tops for a bakery-style finish.
   

Tips for the Best Chocolate Peppermint Cookies

• Use room-temperature ingredients: This ensures everything blends evenly and smoothly.
  
• Scoop evenly sized dough balls: A cookie scoop helps with even baking and presentation.
  
• Do not skip the chill: Even a short time in the refrigerator makes a big difference in thickness and texture.
  
• Don’t overbake: As soon as the edges are firm, remove the cookies. Soft centers lead to a fudgier bite.
  

A quick note about peppermint: If the environment is humid, candy cane topping can become sticky over time. For gifting, add the peppermint garnish as close to delivery time as possible.

Variations and Flavor Add-Ins

There are several delicious ways to customize this recipe:

• Triple Chocolate Version: Add milk chocolate chips along with dark and white chocolate.
  
• Gluten-free Option: Replace flour with a cup-for-cup gluten-free baking blend.
  
• More Peppermint: Stir in ¼ teaspoon peppermint extract for a stronger mint flavor.
  
• Mocha Twist: Add 1 teaspoon espresso powder to enhance the chocolate even further.
  

You can also adjust chocolate sweetness levels to suit personal taste. Dark chocolate lovers can use 60–70% chopped chocolate for a deeper flavor.

Make-Ahead and Freezer Instructions

Holiday baking is much easier with recipes that freeze well, and this one definitely does.

• Freeze the dough: Scoop into cookie dough balls and freeze on a baking sheet. Once solid, transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding a minute or two to the baking time.
  
• Freeze baked cookies: Cool completely, then store in an airtight container for up to 3 months. Add crushed peppermint topping after thawing for the best texture.
  

If you’re preparing cookie boxes ahead of time, this is a perfect recipe to bake early in the season without sacrificing quality.

How to Package for Gifting

Presentation enhances homemade treats, especially during the holiday season. Here are some ideas:

• Place cookies in clear cellophane bags tied with a ribbon and a festive label
  
• Layer them neatly in decorative tins with parchment paper between layers
  
• Create a cookie gift box featuring a few varieties for a thoughtful mix
  
• Pair with a printed recipe card for anyone who wants to recreate them
  

These Double Chocolate Peppermint Cookies are sturdy enough to handle travel, making them a great choice for shipping or mailing to loved ones who live far away.

Serving Suggestions

These cookies taste incredible alongside:

• Hot cocoa with whipped cream
  
• Peppermint lattes or peppermint mochas
  
• A holiday dessert board with fudge and truffles
  
• Ice cream sandwiches using peppermint or vanilla ice cream
  

They are also perfect just as they are, enjoyed warm from the oven while chocolate chips are still melty.

Final Thoughts

Rich chocolate, refreshing peppermint, and a soft-baked texture come together beautifully in this recipe. Double Chocolate Peppermint Cookies offer the kind of treat that instantly feels right for the holiday season. They mix up quickly, look festive on any dessert table, and bring bold flavor in a format everyone loves.

Whether you are making them for a gathering, gifting them to friends and family, or just treating yourself while watching a favorite holiday movie, this recipe is one you’ll want to save and bake year after year. A fresh batch will bring joyful winter baking energy to your kitchen in the easiest, most delicious way.