Chocolate Peppermint Cookies – Rich, Chewy & Festive

Some cookies taste like tradition. Others taste like winter itself. These Double Chocolate Peppermint Cookies bring both together in one warm, fudgy bite. Picture rich dark chocolate meeting a cool kiss of peppermint—the kind that makes your kitchen smell like a holiday candy shop.

Why You’ll Love These Chocolate Peppermint Cookies

These chocolate peppermint cookies balance deep cocoa flavor with refreshing peppermint for that perfect festive bite. Their chewy centers and crisp edges make every mouthful satisfying.

You don’t need to chill the dough, so they’re simple and quick to make. Perfect for cozy nights, cookie swaps, or holiday dessert trays.

Ingredients You’ll Need

Accuracy matters when baking, so weigh your ingredients if possible. Dutch process cocoa brings a deeper chocolate flavor, while peppermint extract adds that signature coolness.

Dry Ingredients

All-purpose flour provides structure. Cocoa powder adds depth. Baking powder and baking soda help the cookies rise slightly. A pinch of salt enhances all the flavors.

Wet Ingredients

Softened butter gives a rich base. Brown sugar adds chewiness while white sugar gives crisp edges. Egg yolks bind everything together. Vanilla and peppermint extracts build the aromatic base.

Mix-Ins & Toppings

Peppermint chips melt into sweet bursts of flavor. Semi-sweet chocolate chips balance them with richness. Crushed candy canes add a festive crunch on top.

How to Make Chocolate Peppermint Cookies

Step 1 – Cream Butter and Sugars

Start by creaming butter, brown sugar, and white sugar for 2 minutes until fluffy. This traps air, giving your cookies that soft interior.

Step 2 – Add Egg Yolks and Flavorings

Add egg yolks, peppermint, and vanilla. Mix until the mixture looks pale and thick. This step builds the perfect chewy texture.

Step 3 – Combine Dry Ingredients

In another bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt. Then add it slowly to the wet mixture. Mix until just combined.

Step 4 – Add Chocolate & Peppermint Chips

Fold in both chocolate and peppermint chips gently. Every bite should have a mix of both flavors.

Step 5 – Scoop and Bake

Scoop dough into 18 balls and place them two inches apart on parchment-lined trays. Bake at 350°F for 10 minutes for chewy centers or 12 minutes for crisp edges.

Step 6 – Cool and Finish

Let cookies rest for 2 minutes on the tray before moving them to a rack. If you like, sprinkle crushed candy canes over warm cookies for sparkle and crunch.

Storage and Make-Ahead Tips

Keep cookies in an airtight container at room temperature for up to 3 days. They’ll stay soft if slightly underbaked.

Freeze baked cookies or dough for up to 2 weeks. Thaw dough before baking or thaw cookies before serving.

You can also refrigerate the dough for 3 days if you plan ahead. Bring it to room temperature before baking for even results.

Expert Baking Tips

Measure flour carefully. Spoon and level it or use a scale.
Beat butter and egg yolks well to create that light, chewy crumb.
Use a round cookie cutter to shape cookies while still warm for a neat look.

FAQs

Double Chocolate Peppermint Cookies Recipe Card

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More Such Recipes

Try my Classic Christmas cookie with a chocolate twist for another cozy favorite.
Or make Rich and festive chocolate thumbprint cookies.
You’ll also love the Best homemade chocolate chip cookies.
For something quick, see these Easy no-bake holiday cookies.
And if you want something colorful, try Soft and chewy pistachio pudding cookies.

Final Thoughts

These chocolate peppermint cookies taste like Christmas joy in cookie form. They fill the kitchen with the smell of cocoa and mint, warm from the oven.

Bake a batch to share with family, pack them as gifts, or serve beside hot cocoa. However you enjoy them, these cookies always bring smiles.

You can find more baking inspiration on my Pinterest page or follow along on Facebook.