Irresistible Double Chocolate Peppermint

Nothing says the holidays at my house quite like the aroma of double chocolate peppermint cookies baking in the oven. I love pairing rich chocolate cookie dough with bursts of cool peppermint, making these treats as festive as they are delicious. They always disappear fast at cookie swaps and winter gatherings.

I made these for my daughter’s first cookie exchange and they vanished before we finished the party—now it is a family tradition every December.

Gather Your Ingredients

• All-purpose flour: Provides the structure for chewy cookies, look for unbleached flour for best texture
• Salt: Enhances the flavors of chocolate and mint and balances sweetness, use fine sea salt for even distribution
• Unsalted butter: Lets you control the salt and gives cookies rich flavor, choose high-fat European-style if possible
• Granulated sugar: Adds sweetness and gives that classic cookie crisp, always opt for pure cane sugar for the best taste
• Brown sugar: Keeps things moist and chewy while adding a hint of caramel, select dark brown for deeper flavor
• High quality chocolate chips or chopped chocolate: Make every bite rich and gooey, use at least sixty percent cacao for real depth
• Peppermint extract: Brightens the dough and pairs perfectly with chocolate, use a pure extract not imitation
• Crushed peppermint candies or candy canes: Provide crunch and extra minty burst, crushed right before using for freshness

How to Make It

Make the Dough:

In a large mixing bowl, cream together unsalted butter, brown sugar and granulated sugar for three to four minutes until fluffy and light in color. This step lays the foundation for a soft cookie.

Add egg and extract:

Add egg, peppermint extract and a splash of vanilla if using, then beat until fully incorporated. Scrape down the sides of the bowl to mix evenly.

Combine the dry ingredients:

In a separate bowl whisk together all-purpose flour, salt and unsweetened cocoa powder to ensure no lumps form and the salt is distributed.

Mix Wet and Dry:

Gradually add the flour mixture to the butter mixture on low speed. This helps prevent dry spots and ensures a uniform dough.

Fold in chocolate:

Gently stir in chocolate chips or chunks and half the crushed peppermint candies just until evenly distributed.

Chill the Dough:

Cover the bowl tightly and refrigerate the dough for thirty minutes. This step ensures thick cookies that do not spread thinly while baking.

Preheat and Portion:

Preheat your oven to three hundred fifty degrees Fahrenheit and line two baking sheets with parchment paper. Use a medium cookie scoop or two spoons to portion dough balls, placing them two inches apart.

Bake:

Bake cookies for ten to twelve minutes, rotating trays halfway through for even baking. Edges should seem set but centers a little soft. Do not overbake to keep that fudgy texture.

Cool and Finish:

Let cookies rest on baking sheets for five minutes before moving them to a rack. Sprinkle with reserved crushed peppermint while cookies are still warm so it sticks.

My favorite part is the crushed candy canes sprinkled on warm cookies because when I was little my grandma let me decorate every batch with extra peppermint. We made a game of who could make the most beautiful final cookie and that tradition still makes these special for me.

Flavor Boosters

Store these cookies in an airtight container at room temperature and they will stay soft for up to five days. If you want to keep them chewy longer, slip in a piece of bread or apple slice. That extra moisture does wonders. For a longer shelf life, freeze the baked cookies and warm them up just before serving. This makes it easy to always have a sweet treat ready for guests.

Serving Suggestions

Display these on a festive platter with a mug of hot chocolate or spiced tea. You can drizzle with melted chocolate and sprinkle more peppermint if you want extra dazzle for parties. These cookies make beautiful gifts boxed up with a ribbon. I also like using them for ice cream sandwiches with peppermint or vanilla ice cream.

Creative Twists

Not a fan of peppermint? You can replace peppermint extract with pure vanilla or orange extract for another holiday twist. A gluten-free flour blend works well here, just check that it is a cup for cup swap. For dairy free cookies, use vegan butter and a bittersweet chocolate that contains no milk. I often change up the chocolate pieces, sometimes using white chocolate or even a hint of espresso powder for the grownups.

The real pleasure comes when you see the smiles as everyone bites into these cookies. Enjoy baking them and making holiday memories with every batch.

Common Questions About This Recipe

→ How can I achieve chewy centers?

Chill the dough before baking and avoid overbaking so the centers remain soft while the edges stay crisp.

→ Can I use other types of chocolate?

Yes, you may experiment with white or milk chocolate chips, but dark or semisweet chocolate pairs best with peppermint.

→ Why should I rotate baking sheets?

Rotating sheets halfway ensures even heat distribution, resulting in uniformly baked cookies.

→ How do I prevent spreading?

Chilling the dough helps control spreading and maintains the cookies' shape during baking.

→ When should I transfer cookies to a rack?

Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling and prevent breakage.