Double Chocolate Peppermint Cookies You’ll Crave All Season are simply irresistible! The combination of rich chocolate and refreshing peppermint creates a festive treat that everyone will love. I often bake these cookies just before the holidays, and their delicious aroma fills my home with warmth and cheer.

My family always enjoys these cookies together. Dad James asks for them every year, while Mom Eva finds any excuse to bake them. Even my sister Jennifer loves to help decorate them with crushed candy canes for that extra festive touch!

What You’ll Need

2 cups All-Purpose Flour (Measure correctly for best results.)
3/4 cup Cocoa Powder (Dutch process offers a smoother taste.)
1 tsp Baking Powder (Essential for cookie rise.)
1/2 tsp Baking Soda (Enhances chewiness.)
1/2 tsp Salt (Enhances chocolate flavor.)
1 cup Unsalted Butter (Soften for easier mixing.)
3/4 cup Light Brown Sugar (Pack it down while measuring.)
1/2 cup Granulated Sugar (Adjust based on preference.)
2 large Egg Yolks (Use room temperature for better incorporation.)
1 tsp Peppermint Extract (Adjust quantity based on taste.)
1 tsp Vanilla Bean Paste/Extract (Pure vanilla extract can be used.)
1 cup Peppermint Chips (Andes chips are a delightful choice.)
1 cup Semi-Sweet Chocolate Chips (Dark chocolate is a perfect substitute.)
1/2 cup Crushed Candy Canes (Optional for festive flair.)

My Trusted Kitchen Tools

Here are the tools that help me create these delightful cookies:

Mixing bowls
Measuring cups and spoons
Hand mixer or stand mixer
Baking sheets
Parchment paper
Cooling rack

Bringing It All Together

Preheat your oven to 350°F (175°C).
In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt until well combined.
In another bowl, cream together softened butter, brown sugar, and granulated sugar.
Add egg yolks, peppermint extract, and vanilla. Mix until combined.
Gradually incorporate the dry ingredients into the wet mixture until fully combined.
Stir in peppermint chips, semi-sweet chocolate chips, and crushed candy canes if using.
Scoop cookie dough onto baking sheets lined with parchment paper.
Bake for 10-12 minutes, or until cookies appear set.
Let cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Double Chocolate Peppermint Cookies You'll Crave All Season

Making It Your Own (Swaps & Ideas)

Feel free to play around with this recipe! You can use different types of chocolate chips like milk or white chocolate. If you want a stronger peppermint flavor, add a bit more peppermint extract. You could also mix in nuts, like walnuts or pecans, for added crunch.

How We Love to Serve It

I love to serve these cookies warm with a glass of cold milk or a warm cup of hot cocoa. They also make a delightful holiday gift when placed in a festive tin. Sharing these with friends and family always brings smiles and joy.

A Few Tips For Success

Ensure your butter is softened to room temperature for easier mixing.
Don’t overmix the dough; mix just until the ingredients are combined.
Let the cookies cool on the baking sheet briefly before moving them. This helps them set and avoid breaking.

Saving Some For Later

You can store these cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to three months. Just thaw them at room temperature when you are ready to enjoy them again.

From My Kitchen to Yours

I hope you enjoy baking these Double Chocolate Peppermint Cookies as much as I do. They bring warmth and happy memories, making every bite special. Share them with friends and family and create your own delicious moments.

Your Questions, Answered

What kind of chocolate chips can I use for Double Chocolate Peppermint Cookies?

You can use any chocolate chips you like! Semi-sweet chocolate chips work wonderfully, but you can also opt for dark chocolate or even white chocolate if that’s your preference. The key is to choose a chocolate you enjoy since it really influences the cookie’s flavor.

Can I make these cookies without peppermint chips?

Absolutely! If you prefer a stronger chocolate flavor, feel free to skip the peppermint chips or reduce the amount. You can also use other mix-ins such as nuts or toffee bits in their place.

How do I know when the cookies are done baking?

The cookies are done when they look set and slightly puffy. They might still seem a little soft in the center; let them cool on the baking sheet for a few minutes as they will firm up as they cool.

Double Chocolate Peppermint Cookies

Author: sarah
Total Time: 32 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These indulgent cookies combine rich chocolate and refreshing peppermint for a festive treat loved by all.

Ingredients

Scale

2 cups All-Purpose Flour
3/4 cup Cocoa Powder
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Unsalted Butter, softened
3/4 cup Light Brown Sugar, packed
1/2 cup Granulated Sugar
2 large Egg Yolks
1 tsp Peppermint Extract
1 tsp Vanilla Bean Paste/Extract
1 cup Peppermint Chips
1 cup Semi-Sweet Chocolate Chips
1/2 cup Crushed Candy Canes (optional)

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt until well combined.
In another bowl, cream together softened butter, brown sugar, and granulated sugar.
Add egg yolks, peppermint extract, and vanilla. Mix until combined.
Gradually incorporate the dry ingredients into the wet mixture until fully combined.
Stir in peppermint chips, semi-sweet chocolate chips, and crushed candy canes if using.
Scoop cookie dough onto baking sheets lined with parchment paper.
Bake for 10-12 minutes or until cookies appear set.
Let cool on baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Store cookies in an airtight container at room temperature for up to a week, or freeze them for up to three months.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 100mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: cookies, chocolate, peppermint, holiday, dessert