Double Chocolate Peppermint Cookies – Rich, Fudgy & Filled With Cool Mint Crunch

🎉 Introduction

These Double Chocolate Peppermint Cookies are everything a holiday cookie should be — rich, fudgy, deeply chocolatey, and studded with a refreshing peppermint crunch. Imagine a brownie and a chocolate cookie blended into one, then finished with melted chocolate chips and crushed candy canes.

They’re soft in the center, slightly crisp at the edges, and perfectly festive. If you love peppermint bark or chocolate-mint desserts, these cookies will easily become your new seasonal obsession. They’re ideal for holiday gatherings, cookie boxes, or cozy nights with a hot cup of cocoa.

🧰 Equipment Needed

• Mixing bowls
• Whisk or electric mixer
• Rubber spatula
• Baking sheets
• Parchment paper
• Cookie scoop
• Cooling rack

🛒 Ingredients

For the Cookies

• 1 cup (226 g) unsalted butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips
• ¾ cup crushed candy canes

Optional Toppings

• Additional crushed candy canes
• Melted chocolate drizzle
• White chocolate chips

👩‍🍳 Directions

Step 1: Prepare the Dough

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy — about 2–3 minutes.

Add eggs, vanilla extract, and peppermint extract. Mix until smooth and glossy.

Step 2: Add Dry Ingredients

In a separate bowl, whisk together:

• flour
• cocoa powder
• baking soda
• salt

Add the dry mixture to the wet ingredients and mix until a soft dough forms.

Fold in the chocolate chips and crushed candy canes gently — overmixing can dissolve the candy.

Chill dough 15–20 minutes for thicker cookies.

Step 3: Scoop & Bake

Scoop dough into 1½ tablespoon-sized balls.
Place on baking sheets with at least 2 inches of space between cookies.

Bake 9–11 minutes, until edges are set but centers still look soft.
They will continue to firm up as they cool.

Let cool on the baking sheet for 5 minutes before transferring to a rack.

🍽️ Servings & Timing

• Yield: 20–24 cookies
• Prep Time: 10 minutes
• Chill Time: 15 minutes
• Bake Time: 10 minutes
• Total Time: ~35 minutes

🧊 Storage & Reheating

Room Temperature: 4–5 days
Refrigerator: Up to 1 week
Freeze Dough Balls: Up to 2 months
Freeze Baked Cookies: 1 month

Reheat a cookie for 7 seconds to revive fudginess.

🥄 Variations

1. Triple Chocolate Peppermint: Add white chocolate chips.
2. Peppermint Mocha: Add 1 teaspoon espresso powder.
3. Thin & Chewy: Flatten the dough balls slightly before baking.
4. Thick & Soft: Chill dough for 1 hour.
5. Dark Chocolate Version: Use dark cocoa or Dutch-process cocoa.
6. Chocolate Glazed: Drizzle melted chocolate on top.
7. White Chocolate Dip: Dip half the cookie in melted white chocolate.
8. Mint Chip Version: Replace candy canes with Andes mints pieces.
9. Gluten-Free: Use a 1:1 GF flour blend.
10. Extra Peppermint: Add more peppermint extract if you prefer a stronger mint flavor.

❓ 10 FAQs

1. Do the candy canes melt in the cookies?
   No — they soften but remain delightfully crunchy.
2. Can I skip peppermint extract?
   Yes, but the cookies will be less minty.
3. Why did my cookies spread too much?
   Dough was too warm — chill longer.
4. Can I add white chocolate chips?
   Absolutely — it makes them taste like peppermint bark.
5. Can kids help?
   Yes — smashing candy canes is fun!
6. Can I double the recipe?
   Yes — perfect for holiday baking.
7. Should cookies be soft when removed from oven?
   Yes — they finish setting as they cool.
8. Can I use Dutch-process cocoa?
   Yes — it will make the cookies richer and darker.
9. Can I freeze the dough?
   Yes — freeze scooped dough balls.
10. How do I keep candy canes from clumping?
    Crush them right before adding to the dough for best texture.

🏁 Conclusion

These Double Chocolate Peppermint Cookies are the perfect holiday treat — rich, fudgy, deeply chocolatey, and brightened with cool peppermint crunch. They taste exactly like Christmas should: warm, cozy, festive, and just a little indulgent.

Whether you’re preparing for cookie swaps, gifting, or simply celebrating the season with a little sweetness, these cookies will become a new family favorite.

Double Chocolate Peppermint Cookies – Rich, Fudgy & Filled With Cool Mint Crunch

These Double Chocolate Peppermint Cookies are everything a holiday cookie should be — rich, fudgy, deeply chocolatey, and studded with a refreshing peppermint crunch. Imagine a brownie and a chocolate cookie blended into one, then finished with melted chocolate chips and crushed candy canes. They’re soft in the center, slightly crisp at the edges, and perfectly festive. If you love peppermint bark or chocolate-mint desserts, these cookies will easily become your new seasonal obsession. They’re ideal for holiday gatherings, cookie boxes, or cozy nights with a hot cup of cocoa.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Servings: 20 Cookies

Ingredients Equipment Method Notes

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Ingredients

  

For the Cookies

• 1 cup 226 g unsalted butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 1¾ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips
• ¾ cup crushed candy canes

Optional Toppings

• Additional crushed candy canes
• Melted chocolate drizzle
• White chocolate chips

Get Our Best App for Daily Great Recipes 🍽️

Discover warm, delicious, home-style meals — fresh recipes added every day inside Jacky’s Kitchen.

Coming Soon

Equipment

• Mixing bowls
• Whisk or electric mixer
• Rubber spatula
• Baking sheets
• Parchment paper
• Cookie scoop
• Cooling rack

Method

 

Step 1: Prepare the Dough

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy — about 2–3 minutes.
3. Add eggs, vanilla extract, and peppermint extract. Mix until smooth and glossy.

Step 2: Add Dry Ingredients

1. In a separate bowl, whisk together:
2. flour
3. cocoa powder
4. baking soda
5. salt
6. Add the dry mixture to the wet ingredients and mix until a soft dough forms.
7. Fold in the chocolate chips and crushed candy canes gently — overmixing can dissolve the candy.
8. Chill dough 15–20 minutes for thicker cookies.

Step 3: Scoop & Bake

1. Scoop dough into 1½ tablespoon-sized balls.
2. Place on baking sheets with at least 2 inches of space between cookies.
3. Bake 9–11 minutes, until edges are set but centers still look soft.
4. They will continue to firm up as they cool.
5. Let cool on the baking sheet for 5 minutes before transferring to a rack.

Notes

🧊 Storage & Reheating

Room Temperature: 4–5 days
Refrigerator: Up to 1 week
Freeze Dough Balls: Up to 2 months
Freeze Baked Cookies: 1 month

Reheat a cookie for 7 seconds to revive fudginess.

🥄 Variations

Triple Chocolate Peppermint: Add white chocolate chips.

Peppermint Mocha: Add 1 teaspoon espresso powder.

Thin & Chewy: Flatten the dough balls slightly before baking.

Thick & Soft: Chill dough for 1 hour.

Dark Chocolate Version: Use dark cocoa or Dutch-process cocoa.

Chocolate Glazed: Drizzle melted chocolate on top.

White Chocolate Dip: Dip half the cookie in melted white chocolate.

Mint Chip Version: Replace candy canes with Andes mints pieces.

Gluten-Free: Use a 1:1 GF flour blend.

Extra Peppermint: Add more peppermint extract if you prefer a stronger mint flavor.

❓ 10 FAQs

Do the candy canes melt in the cookies?
No — they soften but remain delightfully crunchy.

Can I skip peppermint extract?
Yes, but the cookies will be less minty.

Why did my cookies spread too much?
Dough was too warm — chill longer.

Can I add white chocolate chips?
Absolutely — it makes them taste like peppermint bark.

Can kids help?
Yes — smashing candy canes is fun!

Can I double the recipe?
Yes — perfect for holiday baking.

Should cookies be soft when removed from oven?
Yes — they finish setting as they cool.

Can I use Dutch-process cocoa?
Yes — it will make the cookies richer and darker.

Can I freeze the dough?
Yes — freeze scooped dough balls.

How do I keep candy canes from clumping?
Crush them right before adding to the dough for best texture.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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These Double Chocolate Peppermint Cookies are the perfect holiday treat — rich, fudgy, deeply chocolatey, and brightened with cool peppermint crunch. They taste exactly like Christmas should: warm, cozy, festive, and just a little indulgent.

Whether you’re preparing for cookie swaps, gifting, or simply celebrating the season with a little sweetness, these cookies will become a new family favorite.