There’s nothing quite as cozy as biting into a Double Chocolate Peppermint Cookies Recipe during the chilly months. These cookies bring together that rich, creamy chocolate goodness with a refreshing peppermint kick that just lifts your spirits. Whether you’re baking for a holiday gathering, a snowy day treat, or simply because the craving hits—this recipe offers that warm, toasty feeling in every bite you’ll love.
Jump to:
- Meet the Magic Behind This Dish
- Why You’ll Love This
- The Essentials: Ingredients That Do the Work
- Step-by-Step: Bringing Double Chocolate Peppermint Cookies Recipe to Life
- Pro Moves to Elevate It
- Switch It Up: Creative Variations
- Storage & Reheating Tips
- Serving Inspiration
- Frequently Asked Questions
- Notes & Handy Tools
- Full Recipe
Meet the Magic Behind This Dish
This Double Chocolate Peppermint Cookies Recipe was inspired by my love for classic holiday flavors and rich desserts that feel like a hug in cookie form. What makes this recipe unique is the perfect balance: the deep cocoa flavor mingles with the cool peppermint in a way that’s both indulgent and refreshing. You’ll notice the way the chocolate melts slightly while the peppermint chips add tiny bursts of zing—this sensory duet is what truly defines these cookies.
Why You’ll Love This
These cookies are an irresistible combination of melt-in-your-mouth chocolate and crisp peppermint vibes, perfect for embracing the festive spirit without fuss. From their tender chew to their burst of refreshing flavor, each bite feels like a little celebration.
- Texture That Melts: Soft, chewy centers with slightly crisp edges make every bite perfectly satisfying.
- Flavor Layers You’ll Crave: Deep cocoa richness paired with the bright pop of peppermint chips creates a delightful contrast.
- Quick to Master: Straightforward steps and accessible ingredients make this a great weekend baking project.
- Perfect Anytime Meal: Great as a festive dessert, a holiday gift, or a cozy afternoon pick-me-up.
The Essentials: Ingredients That Do the Work
The magic in this Double Chocolate Peppermint Cookies Recipe really comes down to choosing ingredients that complement and enhance each other. I always recommend using quality cocoa powder and fresh peppermint chips—they really boost the taste and texture to a whole new level.
- All-Purpose Flour: Make sure to measure with a spoon and level it off for consistent results.
- Cocoa Powder: Dutch-processed powder adds smoothness and a deeper chocolate flavor.
- Peppermint Extract: Just a teaspoon gives that refreshing holiday twist without overpowering.
- Peppermint Chips: Andes chips offer that creamy peppermint bite that melts just right in the oven.
- Unsalted Butter: Softened at room temperature to help with creamy mixing and better dough consistency.
Quick Note: Precise amounts and timing live in the recipe card at the end.
Step-by-Step: Bringing Double Chocolate Peppermint Cookies Recipe to Life
Step 1 — Gather, Chop, and Prep
Start by gathering all your ingredients and equipment—measuring cups, mixing bowls, and a sturdy spatula are your best friends here. Make sure your butter is softened but not melted for a smooth dough. If you want a little extra crunch, lightly crush some candy canes. You’ll notice the dry ingredients blend easily once sifted, creating a velvety base that feels ready to transform into cookie magic.
Step 2 — Heat, Stir, and Build Flavor
As you cream the butter with brown and granulated sugar, you’ll see it turn golden and fluffy—this is where that soft texture starts forming. When you add egg yolks and peppermint extract, the cookie dough gains creaminess and a sweet, minty aroma that fills your kitchen. Folding in the cocoa powder and chocolate chips will thicken the mixture to a rich, luxurious dough that’s begging to be scooped onto the baking sheet.
Step 3 — Finish and Taste-Test
Once baked, these cookies will have edges that are slightly crispy and centers that remain soft and fudgy. Let them cool just enough to avoid burning your tongue, but try one warm if you can—the chocolate will be gooey and the peppermint will shine. If your first bite tastes perfectly balanced, you’ve nailed this Double Chocolate Peppermint Cookies Recipe. Adjust the peppermint extract next time if you want a stronger or more subtle mint note.
Pro Moves to Elevate It
I’ve found that a few simple tricks can really take your Double Chocolate Peppermint Cookies Recipe up a notch. From how you cream your butter to the baking time, these tips will help you impress every single time.
- Heat Wisdom: Use room-temperature butter to get a creamy base, which helps the texture feel soft but structured.
- Timing Trick: Underbake slightly for a fudgier center; these cookies firm up as they cool.
- Make-Ahead Strategy: Chill the dough for at least an hour before baking to deepen the flavors and prevent spreading.
- Common Slip-Up: Don’t overmix once you add the flour; that keeps these cookies tender, not tough.
Switch It Up: Creative Variations
Once you have the basics of this Double Chocolate Peppermint Cookies Recipe down, the fun can really begin. Play around with different textures or intensify that minty kick by adding peppermint drizzle or a sprinkle of crushed candy canes right before baking. These small changes keep the cookie fresh and festive no matter how many times you make them.
When You’re Feeling Bold
Try swapping semi-sweet chocolate chips for chunks of dark chocolate for a bittersweet twist. Or, if spice is your thing, a pinch of cayenne or cinnamon can add warmth that contrasts beautifully with the peppermint. Adding chopped nuts lends a toasty crunch that makes each bite exciting and memorable.
Storage & Reheating Tips
To keep your Double Chocolate Peppermint Cookies Recipe at their best, store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed bag or container—you can thaw them overnight in the fridge. To enjoy them fresh, pop frozen cookies in a 300°F oven for about 5 minutes to warm through without drying out. You’ll get that fresh-baked softness all over again.
Serving Inspiration
These cookies are fantastic with a steaming mug of hot cocoa or peppermint tea for a cozy night in. If you’re aiming for something festive, serve them alongside a scoop of vanilla ice cream or a drizzle of chocolate ganache. For holiday parties, arranging them on a platter with fresh cranberries or a sprig of pine leaves adds a lovely seasonal touch.
Frequently Asked Questions
Yes! You can swap peppermint extract for vanilla extract for a classic double chocolate cookie, or try a drop of almond extract for a different but delightful twist.
Chilling the dough before baking is key. Also, using room-temperature butter rather than melted butter helps the cookies keep their shape better while baking.
Absolutely! Mini chips distribute more evenly and give little bursts of chocolate in every bite, which many people really enjoy in these cookies.
Yes, it adds a lovely festive crunch and extra peppermint flavor. Just be mindful of how much you add to avoid making the cookies too crunchy or gritty.
Notes & Handy Tools
Using a digital kitchen scale ensures your measurements are spot on, especially with cocoa powder and flour. A silicone baking mat or parchment paper will give you those perfectly golden, mess-free cookie bottoms. I also love a small cookie scoop for uniform sizing and spacing, so everything bakes evenly.
PrintFull Recipe
Double Chocolate Peppermint Cookies Recipe
These Double Chocolate Peppermint Cookies combine rich cocoa with refreshing peppermint for a festive treat perfect for the holiday season. Soft, chewy, and packed with peppermint and chocolate chips, these cookies are sure to become a seasonal favorite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cookie Dough
- 2 cups All-Purpose Flour
- ¾ cup Cocoa Powder
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Unsalted Butter, softened
- ¾ cup Light Brown Sugar, packed
- ½ cup Granulated Sugar
- 2 large Egg Yolks
- 1 teaspoon Peppermint Extract
- 1 teaspoon Vanilla Bean Paste or Extract
For the Chocolate Bliss
- 1 cup Peppermint Chips (Andes chips recommended)
- 1 cup Semi-Sweet Chocolate Chips
- ½ cup Crushed Candy Canes (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line baking sheets with parchment paper for easy cookie removal and cleanup.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside to combine.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with light brown sugar and granulated sugar until fluffy and pale, ensuring the sugars are well incorporated.
- Add Egg Yolks and Flavors: Beat in the two large egg yolks, peppermint extract, and vanilla bean paste (or extract) until the mixture is smooth and creamy.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined to avoid overmixing which can toughen the dough.
- Fold in Chocolate and Peppermint: Gently fold in the peppermint chips, semi-sweet chocolate chips, and crushed candy canes if using, ensuring even distribution throughout the dough.
- Portion Cookies: Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes until the edges are set but the centers remain soft and slightly underbaked for a chewy texture.
- Cool Properly: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off for the perfect texture.
- If peppermint extract is too strong, reduce to ½ teaspoon and adjust to taste.
- Substitute vegan butter and egg replacer to make these cookies vegan-friendly.
- Storing cookies in an airtight container will keep them fresh for up to 5 days.
- For a more intense chocolate flavor, use Dutch-process cocoa powder as recommended.
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