If you adore the magical combination of rich, velvety chocolate with a refreshing peppermint twist, this Double Chocolate Peppermint Cookies Recipe is about to become your new favorite indulgence. These cookies brilliantly marry deep cocoa flavor with the cool brightness of peppermint in every bite, making each one a perfect treat for holiday gatherings or cozy nights in. With soft centers, slightly crisp edges, and a sprinkle of peppermint chips and crushed candy canes, this recipe is a festive delight that’s as fun to make as it is to enjoy.
Ingredients You’ll Need
This Double Chocolate Peppermint Cookies Recipe relies on straightforward ingredients that work together to create a perfectly balanced cookie. Each element adds a little magic — from the cocoa’s richness, the peppermint’s refreshing zing, to the perfect texture brought by balanced leavening agents.
- 1 1/4 cups (156 g) all-purpose flour: The foundation that holds your cookie together with just the right chewiness.
- 1/2 cup (40 g) Dutch-processed cocoa powder: Provides a deep, intense chocolate flavor and a dark, luscious color.
- 1/2 tsp baking powder: Gives a slight lift to keep the cookies tender but not cakey.
- 1/2 tsp baking soda: Adds a perfect rise and helps achieve that desirable cookie texture.
- 1/2 tsp salt: Enhances all the flavors and balances the sweetness.
- 3/4 cup (168 g) unsalted butter, softened: Adds richness and a creamy texture when creamed with sugar.
- 3/4 cup (165 g) light brown sugar, packed: Brings moisture and a subtle caramel note, contributing to chewiness.
- 1/4 cup (50 g) granulated white sugar: Adds crunch and balances the brown sugar’s softness.
- 2 egg yolks, at room temperature: Helps bind everything together and contributes to the cookie’s tender crumb.
- 1 tsp peppermint extract: For that unmistakable cool peppermint flavor that defines this recipe.
- 1 tsp vanilla bean paste or extract: Enhances the overall flavor depth and sweetness.
- 1/2 cup (100 g) peppermint chips (such as Andes): Provides delightful bursts of minty chocolate in every bite.
- 1/4 cup (50 g) semi-sweet chocolate chips: Gives chocolate pockets of melty goodness throughout.
- 2 tbsp crushed candy canes for topping (optional): Adds sparkle and crunchy peppermint bites that feel festive and fun.
How to Make Double Chocolate Peppermint Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and promote even baking. Having your oven at the right temperature and your sheets prepped means your cookies will bake evenly and slide off effortlessly when done.
Step 2: Cream the Butter and Sugars
In a large bowl, combine the softened unsalted butter with the light brown sugar and granulated sugar. Using an electric mixer, cream them together for about two minutes until the mixture turns light and fluffy. This step is crucial because it traps air, making your cookies soft and tender rather than dense.
Step 3: Blend in Egg Yolks and Extracts
Add the egg yolks, peppermint extract, and vanilla bean paste or extract into your creamed mixture. Beat at medium speed for two minutes until pale and fluffy. This lightens the dough and infuses it with that peppermint warmth, setting the stage for a cookie bursting with flavor.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt. Properly measuring and mixing these dry ingredients is key to ensuring your cookies have the right texture—neither too crumbly nor too dense. Gently fold the dry mixture into the wet ingredients until just combined.
Step 5: Incorporate Peppermint and Chocolate Chips
Fold in the peppermint chips and semi-sweet chocolate chips carefully. Mixing just until incorporated ensures your cookies have plenty of delicious pockets of melty chocolate and mint without overworking the dough, which could make cookies tough.
Step 6: Shape the Dough
Using a cookie scoop or spoon, form 18 evenly sized balls of dough. Arrange them on the prepared baking sheets, leaving about two inches between each to allow room for spreading. Uniform sizing helps cookies bake evenly, resulting in consistent texture across the batch.
Step 7: Bake to Perfection
Bake your cookies in the preheated oven for 10 to 12 minutes. Keep them on the lower side if you love a chewy center, and towards 12 minutes for crisper edges. Watching the baking progress closely pays off here since every oven behaves a bit differently.
Step 8: Cool and Add the Finishing Touch
Once baked, allow your cookies to rest on the baking sheets for two minutes to firm up, then transfer them to a cooling rack. If you want to add a festive finish, sprinkle crushed candy canes on top while the cookies are still warm so they stick and add a little crunch.
How to Serve Double Chocolate Peppermint Cookies Recipe
Garnishes
To amplify the festive vibe, consider garnishing your cookies with additional crushed candy canes or a light dusting of powdered sugar. This adds a charming wintery look plus a little extra peppermint punch that guests will love.
Side Dishes
These cookies pair beautifully with a warm cup of hot chocolate or peppermint-spiked coffee for a cozy treat. You could also serve them alongside a scoop of vanilla ice cream for a dessert that’s both refreshing and indulgent.
Creative Ways to Present
Serve the cookies stacked on a decorative plate surrounded by fresh peppermint leaves or candy sticks for a holiday table centerpiece. Alternatively, package them in decorative tins or cellophane bags tied with ribbon for delightful homemade gifts.
Make Ahead and Storage
Storing Leftovers
You can keep your leftover Double Chocolate Peppermint Cookies fresh by storing them in an airtight container at room temperature for up to three days. This preserves their soft, chewy texture while keeping that wonderful peppermint aroma intact.
Freezing
If you want to enjoy these cookies later, freeze the dough balls before baking or freeze fully baked cookies in a sealable bag for up to three months. To bake from frozen dough, just add a minute or two to the baking time.
Reheating
Warm your cookies slightly in a microwave for 10–15 seconds or in a preheated oven at 300°F (150°C) for about 5 minutes to revive their soft texture and melty chocolate. This quick reheating makes every bite taste freshly baked again.
FAQs
Can I use regular cocoa powder instead of Dutch-processed?
Yes, but regular cocoa powder is more acidic and can slightly affect the cookie’s flavor and color. Dutch-processed cocoa gives a smoother, richer chocolate flavor and darker color, which perfectly complements the peppermint in this recipe.
Can I substitute peppermint extract with another mint flavor?
While peppermint extract is recommended for its bright, classic flavor, spearmint extract can be used as a substitute, though it will provide a slightly different mint profile. Adjust quantity according to taste, as spearmint tends to be less intense.
Why does this recipe use egg yolks instead of whole eggs?
Using just the yolks makes the cookies richer and more tender, contributing to a chewy texture without the additional moisture whole eggs would add. It’s a deliberate choice to create the perfect cookie consistency.
How can I make these cookies more festive for holidays?
Besides adding crushed candy canes, you can drizzle melted white chocolate over the cooled cookies or add red and green sugar sprinkles before baking to enhance the holiday spirit visually and flavor-wise.
Are these cookies suitable for freezing after baking or only as dough?
You can freeze both the unbaked dough balls and the fully baked cookies. Just separate baked cookies with parchment paper when freezing to prevent sticking. Reheat baked cookies gently to enjoy them as if fresh.
Final Thoughts
There’s something truly special about baking and sharing the Double Chocolate Peppermint Cookies Recipe, especially when the kitchen fills with that perfect balance of chocolate and peppermint aromas. Whether you’re baking for the holidays or just craving a sweet escape, these cookies deliver delight in every bite. I can’t wait for you to try making them yourself and watch how quickly they disappear!
Print
Double Chocolate Peppermint Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Enjoy the festive flavors of Double Chocolate Peppermint Cookies with a perfect balance of rich cocoa and refreshing peppermint. These soft, chewy cookies studded with peppermint and semi-sweet chocolate chips are ideal for holiday gatherings or any time you crave a deliciously chocolaty treat with a minty twist.
Ingredients
Dry Ingredients
- 1 1/4 cups (156 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) Dutch-processed cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 tsp peppermint extract
- 1 tsp vanilla bean paste or extract
Add-ins and Toppings
- 1/2 cup (100 g) peppermint chips (such as Andes)
- 1/4 cup (50 g) semi-sweet chocolate chips
- 2 tbsp crushed candy canes for topping (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, combine softened unsalted butter, light brown sugar, and granulated sugar. Use an electric mixer to cream the mixture for about two minutes until light and fluffy.
- Add Egg Yolks and Extracts: Mix in the egg yolks, peppermint extract, and vanilla bean paste or extract. Beat at medium speed for two minutes until the mixture becomes pale and fluffy, enhancing the texture of the cookies.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, and salt. Ensure flour is properly measured for optimal texture.
- Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture until just combined to avoid overmixing and maintain cookie tenderness.
- Add Chips: Fold in peppermint chips and semi-sweet chocolate chips evenly throughout the dough without overmixing.
- Form Cookie Dough Balls: Using a cookie scoop or spoon, shape 18 balls of dough. Place them on the prepared baking sheets, spacing each about two inches apart to allow spreading.
- Bake: Bake in the preheated oven for 10 to 12 minutes. Bake for 10 minutes for softer, chewier cookies or 12 minutes for cookies with crisper edges.
- Cool Cookies: Remove cookies from oven and let them rest on baking sheets for two minutes to firm up. Transfer them to a cooling rack and cool completely for about 10 minutes. Optionally, sprinkle crushed candy canes on top for extra festive crunch and flavor.
- Store: Store leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.
Notes
- Make sure butter is softened for easier creaming with sugars.
- Use room temperature egg yolks to help the mixture blend smoothly.
- Do not overmix once dry ingredients are added to keep cookies tender.
- Crushed candy canes are optional but add a festive touch both visually and flavor-wise.
- Adjust baking time slightly based on whether you prefer chewy or crispier cookies.
