Name: Double Chocolate Peppermint Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 cookies
Cuisine: American
Ingredients: All-purpose flour; Unsweetened cocoa powder; Semi-sweet chocolate chips; Unsalted butter; Crushed peppermint candies; Pure peppermint extract; Brown sugar; Granulated sugar; Eggs; Baking soda; Pinch of salt

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When the holidays roll around, nothing says pure indulgence quite like a batch of soft, fudgy chocolate peppermint cookies fresh from the oven. Imagine the deep, rich decadence of double chocolate meeting the cool, refreshing snap of peppermint in every single bite; it is like the whole season wrapped up in one cookie. These are made for cookie swaps, holiday gifting, or simply curling up with a plate and a cozy blanket while the snow falls outside.

If you crave cookies that deliver a serious punch of chocolate alongside festive cheer, this recipe is calling your name. They come together with simple pantry staples and no special equipment, yet they bake up looking bakery-worthy thanks to a scatter of crushed peppermint candies over the tops. The result is a chewy, gooey, chocolate-loaded cookie that disappears from the plate faster than you can say happy holidays.

Why You’ll Love This Recipe

These cookies are unapologetically fudgy and decadent, soft in the center and loaded with pockets of melted chocolate that make them irresistible to any chocolate lover. The peppermint adds a bright, refreshing twist that keeps the richness in perfect balance, so each bite feels indulgent without ever becoming cloying. It is the kind of flavor pairing that tastes unmistakably like the holidays.

They are also refreshingly easy to make. There are no fancy techniques or specialized tools required, just straightforward mixing and a hot oven, which makes them a fantastic project to tackle with kids or to whip up when you need a last-minute contribution to a party. The festive flair of the crushed candy topping means they look far more impressive than the effort suggests.

Best of all, they are wonderfully make-ahead friendly. The cookies taste amazing fresh, but both the dough and the baked cookies store and freeze beautifully, so you can prep now and bake whenever a craving strikes. That flexibility is a real gift during the busiest baking weeks of the year.

Ingredients

The foundation of these cookies is all-purpose flour, which gives them structure, though you can substitute a 1:1 gluten-free flour blend if you need to. Unsweetened cocoa powder builds the first layer of chocolate flavor, and Dutch-processed cocoa is my top choice for its deeper, richer taste. Semi-sweet chocolate chips create the second hit of chocolate, melting into gooey pockets throughout the dough, so do not skimp here.

Unsalted butter forms the rich base and lets you control the salt level precisely, while brown sugar adds moisture and a subtle molasses note that keeps the cookies chewy. A touch of pure peppermint extract delivers that signature holiday flavor; just a little goes a long way, so measure with a light hand. Rounding things out are eggs for binding, granulated sugar for sweetness and structure, baking soda for a gentle lift, and a pinch of salt to sharpen all the flavors.

The crowning touch is crushed peppermint candies, which add both a festive pop of red-and-white color and a delicate minty crunch on top. If you cannot find peppermint extract, you can finely crush a few extra candies and fold them into the batter for a similar cooling effect.

Double Chocolate Peppermint Cookies ingredients

Step-by-Step Instructions

Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius) and lining two baking sheets with parchment paper or silicone mats for easy cleanup. Prepping your sheets now means you can move quickly once the dough is ready, which helps the cookies bake evenly.

Next, create the chocolate base. In a microwave-safe bowl, melt the butter together with half of the chocolate chips in 30-second intervals, stirring after each burst until the mixture is completely smooth. Let it cool slightly so it does not scramble the eggs later. This melted-chocolate step is what gives the cookies their intense, brownie-like richness.

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and a pinch of salt so the leavening is evenly distributed. In a larger mixing bowl, beat together the slightly cooled melted chocolate mixture, the sugars, the eggs, and the peppermint extract until smooth and glossy. Gradually add the dry mixture into the wet ingredients, folding gently just until combined so you do not overwork the dough.

Stir in the remaining chocolate chips to guarantee those dreamy gooey bites in every cookie. Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Press a few crushed peppermint candies onto the top of each dough ball for that festive finish.

Bake the cookies for 10 to 12 minutes, until the edges are set but the centers still look slightly soft. They may seem underdone when you pull them out, but they firm up as they cool, so trust the process. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely and set into fudgy perfection.

Tips for the Best Chocolate Peppermint Cookies

The golden rule with these cookies is do not overbake them. Because they are meant to be fudgy, they should look slightly underdone in the center when you remove them from the oven, and that residual heat finishes the job as they rest on the pan. Pulling them a minute early is almost always better than a minute late.

If your kitchen runs warm, chilling the dough for about an hour deepens the flavor and helps the cookies bake up thicker and chewier rather than spreading thin. Make sure your melted butter mixture has cooled before mixing, since dough that is too warm is the most common cause of flat cookies. For crushing the candies neatly, seal them in a zip-top bag and roll over them with a rolling pin. If you love festive chocolate cookies, our chocolate crinkle cookies are another must-bake, and the festive homemade peppermint bark rounds out a gorgeous holiday tin.

For fun variations, fold in chopped candy canes or white chocolate chunks for extra texture, or make the cookies vegan with a plant-based butter, flax eggs, and dairy-free chocolate chips. Served warm alongside a mug of hot cocoa, they are the ultimate expression of holiday coziness.

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Frequently Asked Questions

Can I freeze these cookies?
Absolutely. You can freeze the baked cookies or the raw dough balls for up to three months. Bake frozen dough directly from the freezer, simply adding a minute or two to the baking time.

What if I don’t like peppermint?
You can omit the peppermint extract and candies entirely, and the cookies will still be wonderfully rich and chocolatey. They make a delicious year-round chocolate cookie without the minty twist.

Why are my cookies flat?
Flat cookies usually mean the butter mixture was too hot when the dough came together, or the dough needed chilling. Cool your melted mixture first and chill the dough if your kitchen is warm.

How should I store the baked cookies?
Keep them in an airtight container at room temperature for up to a week. Layer them with parchment to protect the peppermint tops and preserve that soft, fudgy texture.

Can I make the dough ahead of time?
Yes. The dough can be made a day or two in advance and refrigerated, or scooped into balls and frozen. Chilled dough actually bakes into thicker, chewier cookies with even better flavor.

Looking to balance the holiday treats with something a little lighter? These healthy eating ideas offer some easy inspiration. When you bake these double chocolate peppermint cookies, I would love to see how they turn out, so snap a photo and tag @thekitchensaid on Instagram to spread the sweet, festive cheer!

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