Double Chocolate Peppermint Cookies
Chocolate Peppermint Cookies are rich, dark chocolate cookies. With just the right amount of peppermint flavor drizzled with white chocolate and topped with crushed peppermint candy canes.
Why You’ll Love These
They’re fudgy chocolate peppermint cookies with slightly crisp edges and soft and chewy centers. Super easy to make with the classic flavor of Christmas!
These double chocolate peppermint cookies are the perfect colors for Christmas and look great on a cookie tray!
We also love making our peppermint fudge, cut-out sugar cookies, Italian fig cookies (cucidati), and molasses cookies!
- Cookie Base – all-purpose flour, baking soda, brown sugar and granulated sugar, butter, cocoa powder, eggs, peppermint extract, and salt.
- Drizzle – White chocolate chips and crushed peppermint candies.
How to Make Double Chocolate Peppermint Cookies
Whisk the all-purpose flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
In the bowl of a stand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs and peppermint extract, and mix until combined. Add the flour mixture and mix until just combined.
If you want even more chocolate, this is when you would stir in the chocolate chips (about 1 1/2 cups of semi-sweet chocolate)
Chill the dough for at least 1 hour up to overnight. To achieve the best flavor, overnight is recommended.
Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
Use a medium cookie scoop (about 1 1/2 tablespoons) to portion the dough into balls, and place it on the cookie sheet about 2″ apart.
Bake for 8-10 minutes until the middle is set. Cool completely on a wire cooling rack.
Repeat with the remaining dough.
Melt the white chocolate chips with one teaspoon of canola oil. Place in a zip-top bag, snip a very small hole from the corner of the bag, and drizzle all over the tops of the cookies.
Or you can use melting chocolates.
Immediately sprinkle the crushed candy canes over the top of the white chocolate drizzle. Allow the chocolate to set before storing.
Wrap in pretty Christmas bags or tins and gift to friends and family.
Or keep them all to yourself!
Chocolate peppermint cookies just in time for Christmas.
Tips and Variations
- Measure the flour correctly. Aerate, spoon, and swoop level.
- Use room-temperature eggs and butter for better blending.
- I find you get much better flavor when refrigerating the cookie dough overnight instead of just an hour.
- Make them double chocolate peppermint cookies by adding in some semi-sweet chocolate chips for more chocolate flavor!
You can make these chocolate peppermint cookies, of course! Use them instead of crushed candy canes or peppermint candies.
Yes, you can freeze baked undecorated cookies in a freezer-safe container or bag.
We were surprised and delighted to find that cookie tins keep the cookies fresh much longer than other methods.
Roll the dough into individual balls and place them on a cookie sheet lined with parchment paper. Freeze the dough balls in the freezer for about 30 minutes or until hard.
Place them in a freezer-safe container or bag for up to 2 months. When ready to bake, bake the peppermint chocolate cookies as directed. You’ll likely need to add a few extra minutes of baking time.
Other Christmas Holiday Treats
Double Chocolate Peppermint Cookies Recipe
- 2 cups all-purpose flour
- 1/2 cup 100% cacao powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon peppermint extract, optional
- 1 1/2 cups white chocolate chips
- 1 teaspoon canola oil
- 1/3 cup peppermint sprinkles (or crushed candy canes)
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.2 cups all-purpose flour, 1/2 cup 100% cacao powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- In the bowl of a stand mixer, cream the butter and sugars on until light and fluffy (about 2-3mins). Reduce speed and add the eggs and peppermint extract. Mix until well combined.1 cup unsalted butter, room temperature, 1/2 cup granulated sugar, 1 cup light brown sugar, 2 large eggs, 1 teaspoon peppermint extract, optional
- Add flour mixture and mix until just combined.
- Chill dough for at least 1 hour or overnight.
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
- Using a medium cookie scoop (1 1/2 tablespoons), portion dough into balls and place on the baking sheet, about 2″ apart.
- Bake for 8-10 minutes, or until the middle is set.
- Cool on the pan for 5 minutes then transfer to a wire rack to cool completely.
- Melt the chocolate chips according to the package instructions with 1 teaspoon canola oil. Place the melted white chocolate in a ziptop bag, snip a tiny hole in one corner and drizzle over the top of the cookies. Immediately sprinkle the crushed candy canes over the white chocolate
- Allow to set.