Double Chocolate Peppermint Cookies

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These Double Chocolate Peppermint Cookies are perfect for the holiday season! They’re chewy, festive and filled with crushed candy canes!

Double Chocolate Peppermint Cookies on a wire rack

Calling all mint chocolate lovers! These Double Chocolate Peppermint Cookies have a mint chocolate cookie base and are loaded with chocolate chips and crushed candy canes. They’re chewy with soft centers and perfect for Christmas time! You can leave them out for Santa, give them away to your favorite family and friends or just eat them all yourself!

More Holiday Cookie Recipes

Ingredient Breakdown

All-purpose flour – this gives the cookies structure. You can substitute some of the all-purpose flour with bread flour if you want them to be extra chewy.

Cocoa powder – gives the cookies their chocolate flavor! I always use natural unsweetened cocoa powder.

Baking soda – helps the cookies spread. Do not use baking powder because it will make the cookies cakey.

Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt. Do not use cold or melted butter.

Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra chewiness but light brown sugar also works fine!

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

Peppermint extract – gives the cookies their peppermint flavor!

Double Chocolate Peppermint Cookies in a silver cookie tin

How To Make Double Chocolate Peppermint Cookies

1. In a small bowl combine all-purpose flour, cocoa powder, baking soda and salt.

2. Use a hand mixer or a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.

3. Add eggs one at a time then add the vanilla extract and peppermint extract until just combined. Scrape the sides of the bowl as needed.

4. Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the chocolate chips and crushed candy canes and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.

5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball.

6. Bake cookies at 375°F for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store Double Chocolate Peppermint Cookies in an airtight container at room temperature for up to 5 days.

Double Chocolate Peppermint Cookies on a baking sheet

Pro Tips For Double Chocolate Peppermint Cookies

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
  • Don’t over mix the dough! There should still be streaks of flour in the dough when you add the chocolate chips and crushed candy canes. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
  • Press extra chocolate chips on top of scooped dough before baking to make them look pretty.
  • Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
  • Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
  • Peppermint is very strong so avoid storing these cookies with any other treats because they may transfer the flavor.

My Favorite Cookie Tools

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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5 from 2 votes

Double Chocolate Peppermint Cookies

These Double Chocolate Peppermint Cookies are perfect for the holiday season! They're chewy, festive and filled with crushed candy canes!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 24 cookies
Calories 229kcal
Author Maria Azzarelli

Equipment

  • Food processor or blender
  • Stand mixer or hand mixer
  • Baking sheets
  • Cookie scoop (I use a 3 tablespoon scoop)

Ingredients

  • 270 g (2 1/4 cups) all-purpose flour
  • 60 g (3/4 cup) cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 226 g (1 cup) unsalted butter, softened
  • 200 g (1 cup) brown sugar
  • 150 g (3/4 cup) granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ tsp peppermint extract
  • 255 g (1 1/2 cups) chocolate chips
  • 5 candy canes, crushed (about 75g)
  • extra chocolate chips for topping optional

Instructions

  • Preheat oven to 375°F and line baking sheets with parchment paper or a silicone baking mat.
  • In a small bowl combine all-purpose flour, cocoa powder, baking soda and salt.
  • Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
  • Add eggs one at a time then add the vanilla extract and peppermint extract until just combined. Scrape the sides of the bowl as needed.
  • Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the chocolate chips and crushed candy canes and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.
  • Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips onto the tops of each cookie dough ball.
  • Bake cookies for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
 
  • Store Double Chocolate Peppermint Cookies in an airtight container for up to 5 days at room temperature.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 229kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 152mg | Potassium: 99mg | Fiber: 1g | Sugar: 21g | Vitamin A: 255IU | Calcium: 24mg | Iron: 1mg

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