Easy Double Chocolate Peppermint Cookies
Chewy, fudgy double chocolate cookies kissed with cool peppermint crunch—perfect for holidays or anytime you crave minty chocolate.
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Servings:
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
For extra flair, drizzle melted white chocolate over cooled cookies or swap half the chips for chopped dark chocolate. For thicker cookies, chill the dough 30–45 minutes before baking. Store airtight at room temperature for 4–5 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Double Chocolate Peppermint Cookies flavors. All ingredient ratios and instructions are independently developed.