Double Chocolate Peppermint Cookies: The Most Festive Holiday Cookie

Double Chocolate Peppermint Cookies are the ultimate holiday treat, combining rich, fudgy chocolate with the cool, refreshing burst of peppermint. Imagine a cookie that’s deeply chocolatey, perfectly chewy at the edges, and soft in the center, studded with melty chocolate chips and crunchy bits of peppermint candy. These cookies are a festive sensation, looking as beautiful as they taste with their crackly tops and festive red and white flecks.

They are the perfect cookie for your holiday cookie tray, a thoughtful homemade gift, or for leaving out for Santa. Best of all, this recipe is straightforward and reliable, delivering bakery-quality results that will make your kitchen smell like a winter wonderland.

WHY THIS DOUBLE CHOCOLATE PEPPERMINT COOKIES RECIPE IS PERFECT

You will make these Double Chocolate Peppermint Cookies a holiday tradition because they are a guaranteed crowd-pleaser. You will adore this recipe for so many reasons.

• Firstly, the texture is absolutely ideal, crisp on the outside with a soft, fudgy, and melt-in-your-mouth center.
• Secondly, the flavor balance is impeccable; the intense, dark chocolate base is perfectly complemented by the bright, cool peppermint, creating a sophisticated and irresistible combination.
• Furthermore, they are stunningly festive, with the white chocolate drizzle and crushed candy cane topping making them appear as if they came from a professional bakery.
• Finally, the dough is wonderfully forgiving and can be made ahead, taking the stress out of your holiday baking.

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WHAT YOU’LL NEED FOR YOUR DOUBLE CHOCOLATE PEPPERMINT COOKIES

Gathering your Double Chocolate Peppermint Cookies ingredients is the first step to cookie bliss. Using high-quality cocoa powder is key to the deepest chocolate flavor.

For the Cookie Dough:

• 1 ½ cups All-Purpose Flour: The structure for our chewy cookies.
• ½ cup Unsweetened Cocoa Powder: Use natural cocoa powder for a classic, intense chocolate flavor.
• 1 teaspoon Baking Soda: Provides the perfect rise and chewy texture.
• ½ teaspoon Salt: Enhances all the chocolatey flavors.
• ½ cup (1 stick) Unsalted Butter, softened: For richness and tenderness.
• ½ cup Granulated Sugar: For sweetness and spread.
• ½ cup Packed Light Brown Sugar: Adds moisture and a caramel note.
• 1 large Egg, room temperature: Binds the ingredients.
• 1 teaspoon Pure Vanilla Extract: A flavor enhancer.
• ½ teaspoon Pure Peppermint Extract: The essential festive flavor. Do not use mint extract, as it can be too sharp.
• 1 cup Semi-Sweet Chocolate Chips: For melty pockets of chocolate.

For the Peppermint Mix-in & Topping:

• ½ cup Crushed Candy Canes or Peppermint Candies, divided: You’ll mix some into the dough and use the rest for garnish.
• ½ cup White Chocolate Chips, melted: For the beautiful festive drizzle.

THE ESSENTIAL TOOLS FOR THE JOB

You likely have everything you need already! Here’s your short list:

• Two baking sheets
• Parchment paper
• Electric hand mixer or stand mixer
• Mixing bowls
• A whisk
• A cookie scoop (optional, but helpful for uniform size)

STEP-BY-STEP: HOW TO MAKE PERFECT DOUBLE CHOCOLATE PEPPERMINT COOKIES

This Double Chocolate Peppermint Cookies process is simple and fills your kitchen with the most incredible aroma. Let’s walk through it point by point.

Whisk the Dry Ingredients

First, preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures the leavening and cocoa are evenly distributed throughout the cookie dough.

Cream the Butter and Sugars

In the bowl of your mixer, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2-3 minutes, until the mixture is light and fluffy. This step is crucial for creating a chewy cookie with a slightly crackly top.

Add the Wet Ingredients

Beat in the egg, followed by the vanilla and peppermint extracts, scraping down the bowl as needed. The peppermint aroma will be wonderful!

Combine the Dough

With the mixer on low, gradually add the dry ingredients to the wet ingredients. Mix just until the flour disappears. Then, use a spatula to fold in the semi-sweet chocolate chips and ¼ cup of the crushed candy canes.

Scoop and Bake

Drop rounded tablespoons of dough (or use a small cookie scoop) onto parchment-lined baking sheets, about 2 inches apart. Bake for 8-10 minutes. The cookies will look soft and puffy in the center. This is the secret to a fudgy center! They will flatten and set as they cool.

Cool Completely

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They must be completely cool before you add the white chocolate drizzle.

THE FINISHING FESTIVE TOUCHES

Once the Double Chocolate Peppermint Cookies are completely cool, melt the white chocolate chips in the microwave in 20-second intervals, stirring until smooth. Using a fork or a small piping bag, drizzle the white chocolate back and forth over the cookies. Immediately sprinkle with the remaining ¼ cup of crushed candy canes before the chocolate sets.

MY FAVORITE VARIATIONS YOU HAVE TO TRY

Make these festive Double Chocolate Peppermint Cookies your own with these simple twists!

• Peppermint Bark Cookies: Use white chocolate chips in the dough instead of semi-sweet and drizzle with dark chocolate.
• Chocolate Orange: Omit the peppermint and add the zest of one orange to the dough for a classic flavor pairing.
• Mint Chocolate Thumbprints: Press your thumb into the center of each dough ball and fill with a peppermint patty piece after baking.

HOW TO STORE AND FREEZE YOUR HOLIDAY COOKIES

Keeping your Double Chocolate Peppermint Cookies fresh and delicious is simple.

• Counter: Store cooled cookies in an airtight container at room temperature for up to 4 days.
• Freezer (Baked): Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months.
• Freezer (Dough): Scoop the dough onto a baking sheet and freeze solid, then transfer the dough balls to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.

TROUBLESHOOTING COMMON COOKIE QUESTIONS

Even the best bakers have questions. Here are the answers.

• “My cookies spread too much and are flat.” This is likely because your butter was too soft or your dough wasn’t chilled. For a thicker cookie, chill the dough for 30 minutes before baking.
• “My cookies are cakey, not fudgy.” You may have over-measured the flour or over-baked them. Spoon and level your flour and pull the cookies out when they still look soft in the middle.
• “The peppermint flavor is too strong/weak.” Peppermint extract potency can vary. Start with ½ teaspoon and add more to your taste. Remember, the candy cane topping adds more flavor, too!

A NOTE ON PEPPERMINT EXTRACT AND CANDY CANES

Using pure peppermint extract is crucial for a clean, cool flavor rather than a sharp, artificial mint taste. For the candy canes, place them in a sealed plastic bag and crush them with a rolling pin for the perfect texture.

MY STORY: WHY THIS RECIPE IS CHRISTMAS MAGIC

I first baked these Double Chocolate Peppermint Cookies for a holiday cookie exchange years ago, and they were an instant legend. The combination felt so elegantly festive. Now, the ritual of baking them, crushing the candy canes, and watching the chocolate drizzle set signals the true start of the holiday season in my home.

My kids fight over who gets to sprinkle the final peppermint dust, and the sight of the cookie platter, dotted with red and white, never fails to bring me joy. For me, this recipe is more than a cookie; it’s a tiny, edible piece of our family’s Christmas spirit.

SWEET TREATS: THE FESTIVE WAY

The holidays are a time for indulgence and celebration, and these Double Chocolate Peppermint Cookies are the perfect embodiment of that. They are rich, joyful, and beautiful, proving that a little bit of effort in the kitchen can create a whole lot of holiday magic to share with the people you love.

YOUR FINAL CHECKLIST BEFORE YOU BEGIN

Before you start, do a quick scan:

• Oven is preheated to 350°F (175°C).
• Baking sheets are lined with parchment paper.
• Butter is softened but still cool to the touch.
• Candy canes are crushed.
• You have pure peppermint extract (not mint).

FREQUENTLY ASKED QUESTIONS