Easy Double Chocolate Peppermint Cookies
I make these double chocolate peppermint cookies when I need something that tastes like a cozy holiday hug but doesn’t require a PhD in baking. They’re fudgy in the middle, crackly on top, loaded with chunks of chocolate and a little peppermint kick that somehow makes them feel both grown-up and jokey-sweet at once. If you like cookies that are soft, richly chocolatey, and a little crunchy from crushed candy cane, you’ll get along with these very well.
My husband is embarrassingly dramatic about these. He’ll steal one straight from the cooling rack and announce it’s “the best cookie I’ve ever met,” which is both flattering and mildly annoying because then I have to hide a batch in the freezer. Our kid calls them peppermint rocks and insists on confusing them with breakfast. They’ve become the go-to when guests drop by unannounced—because honestly, who can refuse chocolate plus peppermint? It’s the cookie I make when I want applause and also when I need a bribe for someone to load the dishwasher.
Why You’ll Love This Easy Double Chocolate Peppermint Cookies
– Deep chocolate flavor without being dry — the cocoa keeps them fudgy and satisfying.
– Peppermint adds a bright, festive lift so the cookies don’t feel one-note.
– Easy to throw together with pantry staples and a handful of mint candies (or extract).
– Great for gifting: they look homemade but impress like you planned.
Kitchen Talk
Okay, full disclosure: my first attempt at these resulted in flat sad cookies because I forgot to chill the dough. Live and learn. I also once melted the chocolate directly into the batter (instead of folding in chips) and ended up with brownies that thought they were cookies — delicious, but not the look I was going for. Another time I swapped peppermint extract for crushed candy cane and the flavor was surprisingly intense, so now I usually do a little of both: extract for backbone, crushed candy for texture and that pretty speckled look.
These cookies are a total holiday win—rich chocolate with just the right hint of peppermint that makes them feel festive without being overwhelming. They came out perfectly chewy and were a hit with both kids and adults at my cookie swap!
MORE OF OUR FAVORITE…
Shopping Tips
– Flour: Use all-purpose flour for the classic texture; measure by spooning into the cup and leveling if you’re not weighing.
– Sugar: A mix of granulated and brown sugar gives chew and gloss on top — don’t skip the brown if you want soft middles.
– Fats & Oils: Real butter adds flavor and chew; if you must, a neutral oil will make them softer but less flavorful.
– Leaveners: Check your baking soda/powder dates — expired stuff leads to flat cookies.
– Chocolate: Use a mix of chips and chopped chocolate for pockets of melty goodness; dark or semi-sweet both work.
– Flavor Boosts: Peppermint extract is concentrated — a little goes a long way; crushed candy canes bring crunch and visual charm.
Prep Ahead Ideas
– Make the dough a day or two in advance and keep it wrapped in the fridge; it actually deepens the flavor.
– Scoop dough into balls and freeze them on a tray, then store in a sealed bag — bake from frozen, adding a minute or two to the bake time.
– Keep crushed candy canes separate until right before baking if you want the pieces to stay crunchy rather than melt into the dough.
Time-Saving Tricks
– Use a cookie scoop to portion uniformly and avoid fiddling with sticky dough.
– Chop a bar of chocolate rather than using all chips — big chunks melt into gooey veins faster.
– If you’re in a rush, skip chilling for flatter but still tasty cookies; just know texture changes.
– Crush candy canes in a plastic bag with a rolling pin instead of a blender — less cleanup.
Common Mistakes
– Overbaking: I’ve left them in for “just one more minute” and ended up with dry edges — pull them when centers still look a touch soft.
– Too much flour: scoop-and-level monsters are a thing; spoon flour into the cup or weigh it.
– Peppermint panic: adding too much peppermint extract will taste like toothpaste — start small and taste if your recipe allows.
– Warm dough on a hot sheet pan: cookies spread too much if the tray is already hot; cool it between batches or use two pans.
What to Serve It With
– Tall glass of cold milk (classic, zero shame).
– A scoop of vanilla ice cream for an adult-ish warm-and-cold dessert.
– Coffee or espresso to cut the sweetness and amp the chocolate.
– Hot cocoa for a peppermint-on-peppermint holiday overkill (delicious).
Tips & Mistakes
– Use room-temp eggs for better emulsion.
– Don’t skip the brown sugar if you want chew.
– If cookies are too flat, next batch: chill the dough or add a touch more flour.
– Crushed candy canes sink a bit — toss them in a spoonful of flour if you want them to stay on top.
Storage Tips
Store in an airtight container at room temp for 3–4 days; they’ll soften as they sit but still taste great. For longer life, freeze baked cookies between sheets of parchment in a zip bag for up to 2 months. Rewarm briefly in a low oven to get edges crisp — eating them cold for breakfast is a real thing and I support you.
Variations and Substitutions
– Use dark chocolate for a richer, less sweet cookie, or milk chocolate if you want them sweeter and kid-friendly.
– Swap peppermint extract for vanilla and add orange zest for a chocolate-orange twist.
– Gluten-free: use a 1:1 gluten-free flour blend, but expect slightly different texture (often a touch more crumbly).
– Egg-free: flax or chia “egg” can work but cookies will be denser — try one small batch first.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy Double Chocolate Peppermint Cookies
Ingredients
Main Ingredients
- 0.625 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 3 fl oz beaten eggs about 2 large
- 1.5 tsp pure vanilla extract
- 0.5 tsp peppermint extract
- 1.75 cup all-purpose flour
- 0.67 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp cornstarch
- 0.5 tsp espresso powder optional, boosts chocolate flavor
- 0.5 tsp kosher salt
- 1.25 cup semisweet chocolate chips
- 0.5 cup crushed peppermint candies or candy canes
Instructions
Preparation Steps
- Preheat oven to 350°F. Line two baking sheets with parchment.
- Whisk flour, cocoa, baking soda, cornstarch, espresso powder, and salt in a bowl.
- Cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs, vanilla, and peppermint extract until smooth.
- Mix in dry ingredients on low just until combined. Do not overmix.
- Fold in chocolate chips and half of the crushed peppermint.
- Scoop 1½-tablespoon mounds, spacing about 2 inches apart on sheets.
- Bake 9–11 minutes, until edges are set and tops look slightly soft.
- Sprinkle remaining peppermint over hot cookies. Cool 5 minutes on sheets.
- Transfer to a rack and cool completely for crisp edges and chewy centers.
Notes
Featured Comments
“New favorite here — turned out amazing. toasty was spot on.”
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
“Made this last night and it was family favorite. Loved how the festive came together.”
“Made this last night and it was family favorite. Loved how the warm hug came together.”
“Super easy and will make again! My family asked for seconds. Saving this one.”
“Made this last night and it was will make again. Loved how the chilled came together.”
“This messy-good recipe was turned out amazing — the wholesome really stands out. Thanks!”
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“Super easy and will make again! My family asked for seconds. Saving this one.”
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
