Double Chocolate Peppermint Cookies

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Rich, fudgy, and packed with intense chocolate flavor, these Double Chocolate Peppermint Cookies are a winter dream come true. Each bite melts in your mouth, delivering the bold essence of cocoa paired with refreshing bursts of peppermint crunch. The cookie’s dark, brownie-like texture balances perfectly with the candy cane pieces on top, offering a delightful contrast of soft and crunchy.

Perfect for holiday cookie trays, festive gifts, or simply satisfying your chocolate craving, these cookies are a show-stopper. Whether served warm with a glass of milk or as a snack with coffee, they bring cheer and coziness to any moment. The double hit of chocolate—cocoa powder and chocolate chips—makes these cookies a must-bake for any dessert lover.

Why You’ll Love This Double Chocolate Peppermint Cookies Recipe

• Incredibly fudgy texture with a rich chocolate punch
• Easy to make in under 30 minutes
• Peppermint adds a refreshing, seasonal twist
• Ideal for holidays, gifts, or cold-weather treats
• Loved by both kids and adults

Preparation Phase & Tools to Use

Before starting, gather the essential tools to make the process smooth and enjoyable:

• Mixing bowls (large and medium): For combining dry and wet ingredients separately.
• Electric hand mixer or stand mixer: Ensures even mixing and a smooth, airy cookie dough.
• Baking sheet with parchment paper: Prevents sticking and allows even baking.
• Measuring cups and spoons: Accurate measurements are key for consistent results.
• Cookie scoop (optional): Helps create uniform-sized cookies for even baking.
• Wire cooling rack: Allows cookies to cool without becoming soggy on the bottom.

Each tool plays a critical role—from precise mixing to achieving the perfect chewy texture—ensuring the final cookies are baked to perfection.

Preparation Tips

Use room temperature butter for easier creaming with the sugar—this helps trap air, resulting in a lighter, softer cookie. Chill the dough for at least 30 minutes if you want a thicker cookie with less spread. Crush peppermint candies just before baking so they stay fresh and don’t dissolve into the dough. When mixing, don’t overbeat after adding the flour to avoid tough cookies. For the best presentation, press a few extra chocolate chips and peppermint pieces on top of the dough balls before baking.

Ingredients for this Double Chocolate Peppermint Cookies Recipe

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder (preferably Dutch-process for deeper flavor)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup dark chocolate chunks (optional, for extra richness)
• 3/4 cup crushed peppermint candies or candy canes (plus extra for topping)
• Optional: 1/2 teaspoon peppermint extract (for an extra minty kick)

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Step 1: Cream Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using a hand or stand mixer. Mix until light and fluffy, about 2-3 minutes. This step helps aerate the dough and gives the cookies their tender texture.

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Step 2: Add Eggs and Vanilla

Crack in the eggs one at a time, beating well after each addition. Add the vanilla extract (and peppermint extract, if using) and mix until fully incorporated.

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Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures the cocoa and leavening agents are evenly distributed throughout the dough.

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Step 4: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, beating on low speed just until combined. Avoid overmixing, as this can lead to dense or tough cookies.

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Step 5: Fold in Chocolate and Peppermint

Gently fold in the chocolate chips, chocolate chunks (if using), and crushed peppermint candies. Distribute evenly throughout the dough.

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Step 6: Chill the Dough (Optional but Recommended)

Cover the dough and refrigerate for at least 30 minutes. Chilling helps control spreading and intensifies the flavor.

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Step 7: Preheat Oven and Prepare Baking Sheets

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

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Step 8: Scoop and Shape Cookies

Use a cookie scoop or tablespoon to portion out dough onto the baking sheets, spacing cookies about 2 inches apart. Press a few extra chocolate chips and crushed peppermint bits onto each dough mound for a bakery-style finish.

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Step 9: Bake the Cookies

Bake in the preheated oven for 9-11 minutes. The edges should be set, but the centers may still look soft—they will continue to firm up as they cool.

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Step 10: Cool and Enjoy

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or let them cool completely before storing.

Notes

For extra depth of flavor, consider using a mix of semi-sweet and dark chocolate chips. Dutch-process cocoa gives the cookies a deeper, smoother chocolate flavor, but natural cocoa can work if needed. The optional peppermint extract boosts the minty profile without overpowering the chocolate. These cookies are slightly crisp on the edges and fudgy in the center when baked just right. Letting them rest on the hot baking tray for a few minutes after baking ensures they set up perfectly.

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Watch Out for These Mistakes While Cooking

• Skipping the chilling time: This can cause the cookies to spread too much and lose their chewy texture.
• Overbaking: The cookies may look soft when removed from the oven, but they continue cooking on the sheet—overbaking will make them dry.
• Using too much peppermint: Too much can create a toothpaste-like taste; measure carefully.
• Not measuring flour properly: Scooping flour directly from the bag packs it down and leads to dry cookies. Always spoon and level.
• Overmixing the dough: Once the flour is added, mix just until combined to keep the cookies tender.

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Storage Instructions

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container—it prevents the cookies from drying out. For longer storage, freeze baked cookies for up to 3 months. You can also freeze the dough balls and bake them fresh whenever needed (add 1–2 minutes to the baking time if frozen).

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Estimated Nutrition

(Per cookie, based on a batch of 24)

• Calories: 210
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 95mg
• Total Carbohydrates: 27g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 2g

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Frequently Asked Questions

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 48 hours. For best results, scoop it into balls before chilling.

Can I use peppermint extract instead of crushed candy canes?

Yes, but reduce the amount to 1/4–1/2 teaspoon, as the extract is quite strong. You can also use both for layered flavor.

Do I need to chill the dough?

It’s optional but highly recommended. Chilling helps the cookies keep their shape and develop a richer flavor.

Can I freeze these cookies?

Absolutely. They freeze well both baked and unbaked. Store in airtight bags and thaw at room temperature or bake directly from frozen.

What type of cocoa powder works best?

Dutch-process cocoa is ideal for a smoother, darker chocolate flavor, but natural cocoa powder works in a pinch.

How do I keep cookies soft after baking?

Store them in an airtight container with a slice of bread or use a soft cookie container. Avoid exposure to air.

Can I use gluten-free flour?

Yes, use a 1:1 gluten-free flour blend. The texture may vary slightly but should still turn out well.

Are these cookies very minty?

The level of mint depends on your preference. Crushed candy canes give a mild peppermint crunch, while extract adds a stronger flavor.

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Conclusion

Double Chocolate Peppermint Cookies are the ultimate holiday indulgence—fudgy, chocolate-packed, and brightened with peppermint crunch. Whether for festive parties or cozy nights at home, these cookies are guaranteed to delight. With a rich cocoa base and cooling candy cane sparkle, they’re a merry blend of classic and creative you’ll want to make all winter long.

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