DOUBLE CHOCOLATE PEPPERMINT COOKIES
Every December, my kitchen transforms into a cookie wonderland, and these double chocolate peppermint cookies have earned their place as the crown jewel of my holiday baking repertoire. The first time I pulled a batch from the oven, the intoxicating aroma of rich chocolate mingling with cool peppermint filled every corner of my home. My children came running, drawn by the irresistible scent, and watched with wide eyes as I dusted the warm cookies with powdered sugar like fresh-fallen snow. It was one of those perfect moments that crystallizes into a cherished memory.
This double chocolate peppermint cookies recipe originated from a happy accident years ago when I accidentally grabbed peppermint extract instead of vanilla while making my standard chocolate cookies. What could have been a disaster turned into the most requested cookie in our family history. Now, the holiday season simply doesn’t feel complete without at least three batches of these beauties gracing our cookie platters, wrapped in cellophane bags for teachers, and stacked on plates for visiting neighbors.
What started as a mistake has become a tradition that my kids now associate with the magic of the season. They’ve helped me make these cookies every year since they could hold a wooden spoon, and now my eldest is teaching her younger siblings the proper technique for pressing candy cane pieces into the tops. These double chocolate peppermint cookies represent more than just a recipe – they’re a vehicle for creating lasting family memories that will be cherished for generations.
What Makes These Double Chocolate Peppermint Cookies Extraordinary
The magic of these double chocolate peppermint cookies lies in their decadent texture and flavor combination. Each bite delivers an intense chocolate experience thanks to both Dutch-process cocoa powder and high-quality chocolate chunks, while the peppermint provides a refreshing counterpoint that keeps you reaching for more. The cookies bake up with beautifully crackled tops and fudgy centers that chocolate lovers absolutely adore. It’s the kind of cookie that makes people close their eyes in appreciation.
Picture deep, dark chocolate cookies with signature crackled surfaces dusted with powdered sugar, studded generously with chocolate chunks and crowned with red and white peppermint candy pieces. The cookies look like edible works of art, their rich brown color contrasting beautifully with the festive candy decorations and snowy sugar dusting. This stunning appearance makes them perfect for holiday gifting, cookie exchanges, and any occasion where you want to impress.
The texture of these cookies is what truly sets them apart from ordinary chocolate cookies. The exterior develops those coveted crackles as the cookie sets, creating a slightly crisp shell that gives way to an incredibly fudgy, almost brownie-like interior. The peppermint candies add delightful crunchy pops of cool freshness throughout, while the chocolate chunks create pockets of melted richness. Every element works together in perfect harmony.
Complete Ingredient List for Double Chocolate Peppermint Cookies
For the Cookie Dough:
-
2 cups all-purpose flour, spooned and leveled
-
¾ cup Dutch-process cocoa powder (or natural unsweetened)
-
1 teaspoon baking soda
-
½ teaspoon fine sea salt
-
1 cup (2 sticks) unsalted butter, softened to room temperature
-
1½ cups granulated sugar
-
2 large eggs, at room temperature
-
1 teaspoon pure peppermint extract
-
1 teaspoon pure vanilla extract
-
1 cup semi-sweet chocolate chunks (not chips)
-
½ cup dark chocolate chips (60% cacao or higher)
For Topping:
-
½ cup crushed peppermint candies or candy canes
-
Powdered sugar for dusting
-
Flaky sea salt (optional, for salted chocolate lovers)
Step-by-Step Instructions for Double Chocolate Peppermint Cookies
-
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until thoroughly combined. Sift if your cocoa powder is lumpy. Set aside.
-
Using a stand mixer fitted with the paddle attachment (or a hand mixer), cream the softened butter and sugar together on medium-high speed until light, fluffy, and pale in color, about 4-5 minutes. Scrape down the sides of the bowl halfway through.
-
Add the eggs one at a time, beating well after each addition until fully incorporated. The mixture should look smooth and creamy.
-
Add the peppermint extract and vanilla extract, mixing until just combined. The batter may look slightly curdled at this point – that’s completely normal.
-
Reduce mixer speed to low and gradually add the dry ingredients in three additions, mixing just until combined after each addition. Stop as soon as no flour streaks remain.
-
Remove bowl from mixer and fold in the chocolate chunks and dark chocolate chips by hand using a rubber spatula. Ensure the chocolate is evenly distributed throughout the dough.
-
Cover the bowl tightly with plastic wrap pressed directly against the dough surface. Refrigerate for at least 2 hours or preferably overnight. This chilling step is essential for proper texture and prevents excessive spreading.
-
When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
-
Using a medium cookie scoop (about 1.5 tablespoons), portion dough into balls and place 2-3 inches apart on prepared baking sheets. The dough will be quite firm from chilling.
-
Gently press 4-5 crushed peppermint candy pieces into the top of each cookie ball, pressing just enough to adhere without flattening the dough significantly.
-
Bake for 10-12 minutes, rotating the pan halfway through. The edges should appear set while the centers still look slightly underdone and may appear cracked. Do not overbake.
-
Allow cookies to cool on the baking sheet for 5 full minutes before transferring to a wire rack to cool completely. Dust generously with powdered sugar before serving.
Detailed Nutritional Information for Double Chocolate Peppermint Cookies
Per cookie (makes approximately 36 cookies): 175 calories, 8g total fat (5g saturated), 25g carbohydrates, 2g protein, 1.5g dietary fiber, 125mg sodium, 16g sugar, and 25mg cholesterol. These cookies contain iron from the cocoa powder (about 6% daily value per cookie) and small amounts of calcium and potassium. The dark chocolate provides beneficial flavonoids and antioxidants. While certainly an indulgent treat, the portion-controlled cookie size allows for mindful enjoyment during the holiday season.
Presentation Ideas for Your Double Chocolate Peppermint Cookies
Transform these stunning double chocolate peppermint cookies into impressive gifts by stacking them in clear cellophane bags tied with curling red and white ribbon. Add a handwritten tag with the recipe name for a personal touch. For cookie exchanges, arrange them on a festive holiday platter layered with parchment paper, alternating with other varieties for visual interest. The powdered sugar dusting adds a magical snowy effect that looks especially beautiful under string lights.
For an elegant display at holiday parties, arrange cookies on a tiered serving stand alongside candy canes and fresh mint sprigs for a cohesive presentation. Consider placing them in individual cupcake liners to keep the powdered sugar from transferring between cookies. A glass cookie jar filled with these beauties makes a stunning centerpiece for holiday tables.
Perfect Pairings for Double Chocolate Peppermint Cookies
These double chocolate peppermint cookies pair divinely with a steaming cup of homemade hot cocoa, creating a chocolate-lover’s dream combination. Peppermint tea or a peppermint mocha latte echo the cookie’s minty notes beautifully. For the classic choice, a tall glass of cold milk cuts through the richness perfectly. The intense chocolate and cool mint flavors also complement vanilla ice cream beautifully – try making ice cream sandwiches with slightly underbaked cookies for an elevated dessert experience.
For adult gatherings, consider pairing with coffee drinks like espresso or Americanos, whose bitterness complements the sweet chocolate wonderfully. A peppermint schnapps-spiked hot chocolate creates a festive adult beverage pairing. Wine lovers might enjoy these with a ruby port or sweet dessert wine.
Creative Recipe Variations for Chocolate Peppermint Cookies
For white chocolate lovers, substitute white chocolate chips for half of the dark chocolate to create a stunning visual contrast and sweeter flavor profile. Add a drizzle of melted white chocolate over the finished cookies in a zigzag pattern for extra elegance. Transform them into thumbprint cookies by pressing an indentation into each ball before baking, then filling with peppermint ganache (made from cream and crushed candy canes) after cooling.
For a completely different texture, try making them as brownie cookies by reducing flour by ¼ cup and adding an extra egg yolk. This creates an even fudgier, more intense chocolate experience. Adventurous bakers might add ¼ teaspoon of cayenne pepper for Mexican hot chocolate-inspired cookies with a subtle warm finish.
Important Notes for Perfect Double Chocolate Peppermint Cookies
★ Do not skip the chilling time. Cold dough spreads less during baking, resulting in thicker, fudgier cookies with those coveted crinkle tops.
★ Use high-quality chocolate and cocoa powder – you’ll taste the difference. Dutch-process cocoa creates a darker, more mellow flavor, while natural cocoa provides a more intense chocolate taste.
★ Peppermint extract is very potent. Start with the amount specified and add more only if you want an intensely minty cookie. Too much can overwhelm the chocolate.
★ When crushing candy canes, place them in a sealed zip-top bag and use a rolling pin. Crush to uneven sizes for visual interest – some larger pieces and some almost powder-fine.
★ These cookies continue to firm up significantly as they cool. Removing them from the oven while the centers look underdone is crucial for that fudgy texture.
★ Store baked cookies in an airtight container at room temperature for up to 5 days. Do not refrigerate, as this can cause the sugar coating to become sticky.
★ Unbaked dough can be frozen for up to 3 months. Freeze dough balls on a sheet pan, then transfer to a freezer bag. Bake directly from frozen, adding 2-3 minutes to baking time.
Frequently Asked Questions About Double Chocolate Peppermint Cookies
Q: Why did my cookies spread too much and come out flat? A: Flat cookies are usually caused by dough that wasn’t chilled long enough, butter that was too soft, or an oven that wasn’t fully preheated. Make sure your butter is just soft enough to dent with a finger but not melty.
Q: Can I use peppermint oil instead of peppermint extract? A: Yes, but be very careful with quantities. Peppermint oil is significantly more concentrated than extract. Use only ¼ teaspoon of oil in place of 1 teaspoon of extract.
Q: Why didn’t my cookies develop those pretty crinkle tops? A: Crinkle tops form when the outside of the cookie sets before the inside. This requires properly chilled dough and a fully preheated oven. If your dough is too warm, or your oven runs cool, the cookie sets uniformly without cracking.
Q: Can I make these double chocolate peppermint cookies gluten-free? A: Absolutely! Use a 1:1 gluten-free flour blend (one that contains xanthan gum) in place of the all-purpose flour. The results will be very similar.
Q: How do I store these cookies to keep them fresh? A: Store completely cooled cookies in an airtight container at room temperature, separated by layers of parchment paper. They’ll stay fresh for 5-7 days. Don’t add the powdered sugar until just before serving if storing for multiple days.
Q: My cookies are too cakey. What went wrong? A: Cakey cookies usually result from too much flour (always spoon flour into the measuring cup rather than scooping), too much baking soda, or overbaking.
My Best Tip for Perfect Double Chocolate Peppermint Cookies
The absolute key to achieving that perfect fudgy center that makes these double chocolate peppermint cookies so irresistible is removing them from the oven when they still look slightly underdone in the middle. I know it feels wrong, and your instinct will scream that they need another minute or two – resist that urge! The centers should still appear soft and almost wet-looking when you pull them out. They’ll continue cooking on the hot baking sheet as they rest for those crucial 5 minutes. Overbaking is the enemy of a chewy chocolate cookie, transforming what should be fudgy perfection into something dry and crumbly. Trust the process, and you’ll be rewarded with cookies that are crispy on the edges and gloriously gooey in the center.
Conclusion: Why Double Chocolate Peppermint Cookies Should Be Your Holiday Signature
There’s something truly special about a recipe that can become a tradition, something that people look forward to year after year and associate with the warmth and joy of the holiday season. These double chocolate peppermint cookies have that magical quality. They’re impressive enough to gift to friends and colleagues, delicious enough to satisfy the most discerning chocolate lovers, and festive enough to embody the spirit of the season.
What I love most about this recipe is how it brings people together. There’s something wonderful about the ritual of holiday baking – the kitchen filled with the aroma of chocolate and peppermint, children helping crush candy canes, the anticipation of that first warm cookie fresh from the oven. These moments matter, and recipes like this one help create them. Food is so much more than sustenance; it’s memory, connection, and love made tangible.
I hope these double chocolate peppermint cookies become as beloved in your home as they are in mine. May they fill your kitchen with wonderful aromas, bring smiles to the faces of everyone who tries them, and create memories that last long after the last crumb has been enjoyed. Here’s to sweet moments, delicious cookies, and the simple joy of baking with love. Happy holidays and happy baking!
Print
chocolate mint cookies, peppermint chocolate cookies, holiday chocolate cookies, fudgy peppermint cookies
Description
Every December, my kitchen transforms into a cookie wonderland, and these double chocolate peppermint cookies have earned their place as the crown jewel of my holiday baking repertoire. The first time I pulled a batch from the oven, the intoxicating aroma of rich chocolate mingling with cool peppermint filled every corner of my home. My children came running, drawn by the irresistible scent, and watched with wide eyes as I dusted the warm cookies with powdered sugar like fresh-fallen snow. It was one of those perfect moments that crystallizes into a cherished memory.
Ingredients
Complete Ingredient List for Double Chocolate Peppermint Cookies
For the Cookie Dough:
-
2 cups all-purpose flour, spooned and leveled
-
¾ cup Dutch-process cocoa powder (or natural unsweetened)
-
1 teaspoon baking soda
-
½ teaspoon fine sea salt
-
1 cup (2 sticks) unsalted butter, softened to room temperature
-
1½ cups granulated sugar
-
2 large eggs, at room temperature
-
1 teaspoon pure peppermint extract
-
1 teaspoon pure vanilla extract
-
1 cup semi-sweet chocolate chunks (not chips)
-
½ cup dark chocolate chips (60% cacao or higher)
For Topping:
-
½ cup crushed peppermint candies or candy canes
-
Powdered sugar for dusting
-
Flaky sea salt (optional, for salted chocolate lovers)
Step-by-Step Instructions for Double Chocolate Peppermint Cookies
-
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until thoroughly combined. Sift if your cocoa powder is lumpy. Set aside.
-
Using a stand mixer fitted with the paddle attachment (or a hand mixer), cream the softened butter and sugar together on medium-high speed until light, fluffy, and pale in color, about 4-5 minutes. Scrape down the sides of the bowl halfway through.
-
Add the eggs one at a time, beating well after each addition until fully incorporated. The mixture should look smooth and creamy.
-
Add the peppermint extract and vanilla extract, mixing until just combined. The batter may look slightly curdled at this point – that’s completely normal.
-
Reduce mixer speed to low and gradually add the dry ingredients in three additions, mixing just until combined after each addition. Stop as soon as no flour streaks remain.
-
Remove bowl from mixer and fold in the chocolate chunks and dark chocolate chips by hand using a rubber spatula. Ensure the chocolate is evenly distributed throughout the dough.
-
Cover the bowl tightly with plastic wrap pressed directly against the dough surface. Refrigerate for at least 2 hours or preferably overnight. This chilling step is essential for proper texture and prevents excessive spreading.
-
When ready to bake, preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
-
Using a medium cookie scoop (about 1.5 tablespoons), portion dough into balls and place 2-3 inches apart on prepared baking sheets. The dough will be quite firm from chilling.
-
Gently press 4-5 crushed peppermint candy pieces into the top of each cookie ball, pressing just enough to adhere without flattening the dough significantly.
-
Bake for 10-12 minutes, rotating the pan halfway through. The edges should appear set while the centers still look slightly underdone and may appear cracked. Do not overbake.
-
Allow cookies to cool on the baking sheet for 5 full minutes before transferring to a wire rack to cool completely. Dust generously with powdered sugar before serving.