Double Chocolate Peppermint Cookies arrive with a glossy dark bite and a bright peppermint finish. These Quick & Delicious Double Chocolate Peppermint Cookies balance intense cocoa, melting chocolate chips, and crisp crushed candy cane for a refined holiday treat. The dough is quick to assemble, bakes into tender, slightly crackled rounds, and offers an elegant contrast between rich chocolate and cool mint. For another indulgent cookie to pair at a gathering, consider trying this Biscoff variation: Biscoff Cookie Butter White Chocolate Chip Cookies.
Why Make This Recipe
- Effortless Yet Elegant: Simple techniques produce a bakery-quality texture — crisp edges, tender center.
- Minimal Ingredients: Pantry staples with a few seasonal touches create big flavor.
- Impressive Flavor: Deep chocolate notes meet sharp peppermint; visually striking with crushed candy.
What elevates these above ordinary versions is the double chocolate approach (cocoa plus chips) and the finishing peppermint crunch, which adds a refreshing contrast to the cookie’s richness. The method keeps mixing gentle so the crumb stays delicate and glossy.
Ingredients
Base (cookie dough)
- 1 cup (226 g) unsalted butter, room temperature — for even creaming and structure.
- 1 cup (200 g) granulated sugar.
- 1/2 cup (110 g) light brown sugar, packed.
- 2 large eggs, room temperature.
- 2 teaspoons pure vanilla extract.
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled.
- 1/2 cup (50 g) unsweetened cocoa powder, sifted.
- 1 teaspoon baking soda.
- 1/2 teaspoon fine sea salt.
Sauce / Mix-ins (optional drizzle and body)
- 1 cup (180 g) semisweet or dark chocolate chips.
- 1/2 cup (90 g) white chocolate chips (for contrast) — optional.
Topping
- 3/4 cup finely crushed peppermint candies or candy canes (reserve a few larger pieces for garnish).
- Flaky sea salt, for finishing (optional).
Precision notes: use room temperature butter and eggs for smooth creaming; sift cocoa to avoid lumps; crush candy canes into varied sizes for textural contrast.
How to Make Quick & Delicious Double Chocolate Peppermint Cookies
- Preheat and prepare: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat.
- Mini-tip: Use an oven thermometer for consistent baking.
- Cream butter and sugars: In a large bowl, cream room-temperature butter with granulated and brown sugar until pale and slightly fluffy, about 2–3 minutes. The mixture should look lighter in color and feel airy to the touch.
- Mini-tip: Scrape the bowl sides to ensure even incorporation.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla. The batter will become glossy and slightly thick.
- Sensory cue: look for a smooth sheen and no visible streaks of egg.
- Combine dry ingredients: Whisk together flour, sifted cocoa powder, baking soda, and sea salt in a separate bowl. Gradually fold the dry mix into the butter mixture until just combined — do not overmix. The dough should be soft, slightly tacky, and uniformly chocolate.
- Mini-tip: Overworking develops gluten and yields a tougher cookie.
- Fold in chips: Gently fold in semisweet (and white, if using) chocolate chips so they are evenly distributed. You should still see streaks of dough around the chips.
- Sensory cue: the dough will feel pebbly with chocolate bits.
- Scoop and chill briefly: Portion dough into 1.5–2 tablespoon mounds onto the prepared sheets, leaving 2 inches between cookies. Chill the scooped dough in the refrigerator for 15 minutes to control spread.
- Mini-tip: A brief chill concentrates flavor and improves shape.
- Bake: Bake one sheet at a time in the center rack for 9–12 minutes, rotating halfway. Remove when edges are set and centers look slightly soft — they will continue to set on the sheet.
- Sensory cue: edges are matte and firm; centers retain a gentle spring.
- Finish with peppermint: While cookies are warm, press a few larger crushed candy pieces gently into each center and sprinkle a touch of flaky sea salt. If adding a chocolate drizzle, warm 2–3 tablespoons of dark chocolate until glossy and drizzle across cooled cookies.
- Mini-tip: Deglaze any melting bowl with a splash of cream to capture every bit of glossy chocolate.
- Cool and serve: Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely. The texture should be tender inside with a delicate crisp edge.
How to Serve Quick & Delicious Double Chocolate Peppermint Cookies
Present these cookies on a dark slate or white porcelain plate to highlight the contrast between deep chocolate and bright peppermint. Arrange cookies in overlapping rows or a circular fan, finishing with a light dusting of cocoa or powdered sugar. Pair with an espresso, a mint-infused hot chocolate, or a simple pot of black tea for balance.
How to Store Quick & Delicious Double Chocolate Peppermint Cookies
Cool completely before storing to prevent sogginess. Keep in an airtight container with a piece of parchment between layers at room temperature for up to 3 days. For longer storage, freeze baked cookies in a single layer until firm, then stack with parchment and freeze up to 2 months. Reheat briefly (10–15 seconds) in a microwave or 3–4 minutes in a 300°F oven to restore the just-baked texture.
Tips to Make Quick & Delicious Double Chocolate Peppermint Cookies
- Use high-quality cocoa and chocolate chips for depth; a 60–70% cacao chip adds complexity.
- Chill scooped dough briefly to prevent excessive spread and maintain a tender center.
- Press larger peppermint pieces in while warm so they adhere without melting away.
- For a glossy finish on a drizzle, melt chocolate slowly over a double boiler and stir until smooth.
Variation (if any)
- Vegan option: Substitute plant-based butter, flax eggs (1 tbsp flax meal + 3 tbsp water per egg), and vegan chocolate chips for a dairy-free version.
- Orange note: Add 1 teaspoon finely grated orange zest to the dough for a citrus counterpoint.
- Decadent sandwich: Spread a thin layer of mascarpone or chocolate ganache between two cookies for an elevated presentation.
FAQs
How do I prevent cookies from spreading too much?
Chill the scooped dough for 15–30 minutes and use room-temperature — not warm — butter. Also avoid over-creaming the butter and sugar.
Can I make the dough ahead of time?
Yes. Refrigerate the dough, tightly wrapped, for up to 48 hours. Bring to chilled scoop consistency before baking. You can also freeze portions for up to 2 months.
How do I keep the peppermint crunchy?
Add crushed peppermint while cookies are still warm so larger pieces adhere. Store cookies in a single layer or separate layers with parchment to avoid moisture transfer that softens candy.
Conclusion
These Quick & Delicious Double Chocolate Peppermint Cookies offer a sophisticated holiday bite: dark, tender chocolate tempered by crisp peppermint and a hint of sea salt. The method is straightforward, yet the result feels curated and refined — an ideal addition to a dessert tray or a thoughtful homemade gift. For a dairy-free approach and additional inspiration, explore this vegan take on the same flavor profile at Double Chocolate Peppermint Cookies – Vegan Yack Attack. Share your notes and photos in the comments, and tell us: How would you make this dish your own?
Print
Quick & Delicious Double Chocolate Peppermint Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Decadent double chocolate cookies infused with peppermint and topped with crushed candy canes for a festive treat.
Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1/2 cup (110 g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 1/2 cup (50 g) unsweetened cocoa powder, sifted
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (180 g) semisweet or dark chocolate chips
- 1/2 cup (90 g) white chocolate chips (optional)
- 3/4 cup finely crushed peppermint candies or candy canes
- Flaky sea salt, for finishing (optional)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream butter with granulated and brown sugar until pale and fluffy, about 2-3 minutes.
- Beat in eggs one at a time, then add vanilla until glossy.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and sea salt.
- Gradually fold dry mixture into the wet mixture until just combined.
- Gently fold in chocolate chips, ensuring even distribution.
- Portion dough onto baking sheets, leaving 2 inches between cookies, and chill in the refrigerator for 15 minutes.
- Bake one sheet at a time for 9-12 minutes, until edges are set and centers are slightly soft.
- While warm, press larger candy pieces into each cookie and sprinkle with flaky sea salt.
- Let cookies rest for 5 minutes on the sheet, then transfer to a wire rack to cool completely.
Notes
Use high-quality cocoa and chocolate chips for depth of flavor. Chill scooped dough to maintain shape.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg