Double Chocolate Peppermint Cookies

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Imagine biting into a cookie that delivers the rich intensity of dark chocolate and the cool sparkle of crushed peppermint. These Double Chocolate Peppermint Cookies are exactly that—a festive treat with bold flavor and a soft, brownie-like texture. Each bite melts in your mouth, leaving a hint of mint that lingers just long enough to make you reach for another.

Perfect for winter holidays or anytime you’re craving that irresistible chocolate-mint combo, these cookies are easy to whip up and even easier to share. They look stunning with a sprinkle of crushed candy canes on top, adding a little crunch and a lot of charm. Whether you’re making these for a cookie exchange, dessert platter, or just your own cozy kitchen moments, they won’t last long.

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Preparation Phase & Tools to Use

To make the most perfect batch of Double Chocolate Peppermint Cookies, having the right tools can make all the difference.

• Mixing Bowls: You’ll need at least two—one for dry ingredients and one for wet. This helps ensure your ingredients are combined evenly before merging.
• Electric Mixer or Stand Mixer: Creaming the butter and sugars properly is key to a soft texture. A mixer saves time and ensures the dough is fluffy and smooth.
• Baking Sheets & Parchment Paper: These keep your cookies from sticking and allow for easy cleanup. Parchment also helps cookies bake evenly.
• Cookie Scoop: For uniform size and even baking, a cookie scoop keeps everything consistent.
• Cooling Rack: Vital for setting the cookies once baked, allowing air to circulate and avoid sogginess underneath.

These tools may seem simple, but they each play a role in making your cookie experience seamless, clean, and efficient.

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Ingredients for the Double Chocolate Peppermint Cookies

Each ingredient in this cookie recipe has a purpose—not just for taste, but for texture and consistency too.

• Unsalted Butter: Gives richness and moisture. Using unsalted allows you to control the salt level.
• Brown Sugar: Adds a subtle molasses flavor and chewiness.
• Granulated Sugar: Helps balance the brown sugar and promotes that lightly crisp edge.
• Egg: Binds the dough and contributes to softness.
• Vanilla Extract: Rounds out the sweetness with depth.
• Peppermint Extract: The star flavor that brings a cool, festive twist.
• All-Purpose Flour: The structural base of the cookie.
• Dutch-Processed Cocoa Powder: Provides that deep, dark chocolate flavor and velvety texture.
• Baking Soda: Gives the cookies their lift and soft bite.
• Salt: Enhances and balances the sweetness.
• Semi-Sweet Chocolate Chips: Melty pockets of chocolate in every bite.
• Crushed Candy Canes: Adds minty crunch and holiday flair.

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How To Make the Double Chocolate Peppermint Cookies

Step 1: Cream the Butter and Sugars

In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy. This step creates the soft base for the cookie.

Step 2: Add the Egg and Extracts

Beat in the egg, vanilla extract, and peppermint extract. Mix until everything is fully combined and smooth.

Step 3: Mix the Dry Ingredients Separately

In a second bowl, whisk together the flour, Dutch-processed cocoa powder, baking soda, and salt. Make sure there are no lumps.

Step 4: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Don’t overmix or the cookies could become tough.

Step 5: Stir in the Chocolate Chips

Fold in the semi-sweet chocolate chips evenly throughout the dough. This is where the “double chocolate” magic happens.

Step 6: Chill the Dough

Cover the dough and chill for at least 30 minutes. Chilling prevents the cookies from spreading too much and deepens the flavor.

Step 7: Scoop and Bake

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Use a cookie scoop to place dough balls 2 inches apart.

Step 8: Add Candy Canes and Bake

Gently press crushed candy canes on top of each dough ball before baking. Bake for 9–11 minutes, or until edges are set but centers are soft.

Step 9: Cool and Enjoy

Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack. They will firm up as they cool.

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Best Ways to Serve and Store These Cookies

These Double Chocolate Peppermint Cookies are best served slightly warm, when the chocolate chips are still a little gooey, and the peppermint scent is most vibrant. Serve them with a glass of cold milk, hot cocoa, or even crushed into ice cream for a festive dessert twist.

To store, place cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them in a single layer, then transfer to a freezer-safe bag or container. They hold up beautifully for up to 3 months—just thaw at room temp or warm in the microwave for 10-15 seconds before enjoying.

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Frequently Asked Questions

How do I keep the cookies from spreading too much?

Chilling the dough is key. It firms up the fat in the dough, which helps the cookies hold their shape during baking.

Can I use peppermint candy instead of candy canes?

Yes! Peppermint candies work the same as crushed candy canes. Just make sure they’re finely crushed so they melt slightly and stick to the cookies.

What if I don’t have Dutch-processed cocoa powder?

You can use natural cocoa powder, but the flavor and color will be lighter. Dutch-processed cocoa gives a richer, deeper chocolate taste.

Can I make the dough ahead of time?

Absolutely. You can chill the dough for up to 48 hours before baking. Just make sure to let it sit at room temp for 10 minutes to make scooping easier.

How do I prevent the peppermint pieces from melting too much?

Try pressing them on top of the dough right before baking instead of mixing them in. This keeps the red-and-white color visible and reduces melting.

Are these cookies freezer-friendly after baking?

Yes! Freeze in a single layer and then store in a zip-top freezer bag. When ready to eat, let them thaw or give them a quick warm-up in the microwave.

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Want More Cookie Ideas with a Twist?

If you love these Double Chocolate Peppermint Cookies, here are more sweet favorites you might want to bake next:

• Whipped Shortbread Cookies for a buttery melt-in-your-mouth classic.
• Strawberry Crunch Pound Cake if you love vibrant berry flavor with a nostalgic crunch.
• Kentucky Butter Cake for rich, golden simplicity.
• Paula Deen’s 5-Minute Fudge for a chocolate fix in record time.
• Tiramisu Cupcakes if you’re craving bold, creamy, coffee-kissed indulgence.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life With Olivia on Pinterest.

And let me know in the comments how yours turned out. Did you use white chocolate chips or stick with classic semi-sweet? Sprinkle extra candy canes or leave them off?

I love seeing how others personalize these bakes. Your twists and questions always inspire more delicious creativity.

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