Irresistible Double Chocolate Peppermint Cookies: Your Ultimate Holiday Baking Guide
Get ready to delight your senses with our Double Chocolate Peppermint Cookies – a festive treat featuring a rich, chewy chocolate cookie base generously loaded with crunchy crushed candy canes and decadent chocolate chips. These cookies are a celebration of holiday flavors, blending deep cocoa notes with a refreshing burst of peppermint.
Calling all chocolate lovers and holiday enthusiasts! These Double Chocolate Peppermint Cookies are truly a dream come true. Combining the intense flavor of rich cocoa with the refreshing coolness of peppermint and delightful crunch of candy canes, they are the quintessential Christmas cookie. Best of all, they’re incredibly simple to whip up and require absolutely no chilling time, making them perfect for last-minute holiday baking or a spontaneous treat!
Looking for more delightful cookie recipes to add to your collection? Explore some of our other favorites below:
- Christmas Sugar Cookie Bars
- The Best Peppermint Kiss Chocolate Cookies
- The Very Best Gingerbread Coffee Cake Cookies
Why You’ll Adore This Double Chocolate Peppermint Cookie Recipe
As the holiday season approaches, the air fills with the aroma of festive baking. While there are countless Christmas recipes to choose from, these double chocolate peppermint cookies stand out. They’re more than just a sweet treat; they’re a delightful experience. Here are a few compelling reasons why this recipe will quickly become a cherished part of your holiday traditions:
The Quintessential Holiday Cookie: These cookies embody the spirit of the holidays with their vibrant red and white peppermint against a dark chocolate backdrop. The classic combination of cool, minty peppermint and rich, decadent chocolate is simply irresistible, making them perfect for cookie exchanges, festive gatherings, or a cozy evening by the fire. Each bite offers a harmonious blend of flavors that instantly transports you to a winter wonderland.
Unreal Chocolate Cookie Dough: The foundation of these spectacular cookies is a profoundly rich and utterly delicious chocolate cookie dough. It’s so good, you’ll be tempted to eat it straight from the bowl! What’s even better is how quick it comes together – about 15 minutes is all you need to prepare this dreamy base, saving you precious time during the busy holiday season. Its deep chocolate flavor ensures a luxurious cookie experience from start to finish.
Perfectly Balanced Peppermint Flavor: This recipe masterfully incorporates peppermint extract, ensuring a refreshing minty kick that is perfectly balanced and never overwhelming. We’ve found the ideal quantity to give you that signature cool sensation without dominating the rich chocolate flavor. The subtle yet distinct peppermint elevates these cookies, making them a truly special and memorable treat.
Chewy and Thick Texture: Say goodbye to flimsy, dry cookies! These double chocolate peppermint cookies boast a wonderfully chewy and satisfyingly thick texture, exactly how a perfect cookie should be. They have a slight crisp edge and a soft, tender interior that melts in your mouth, providing a delightful contrast to the crunch of the candy cane pieces. This ensures a truly satisfying bite every single time.
Essential Ingredients for Your Double Chocolate Peppermint Cookies
To ensure your double chocolate peppermint cookies turn out perfectly, it’s helpful to understand the role of each ingredient and choose wisely. Here’s a detailed look at the key components you’ll need for your grocery run. For the complete list of quantities, refer to the recipe card below!
- All-Purpose Flour: The backbone of your cookies. While regular all-purpose flour works perfectly, remember to “spoon and level” it into your measuring cup rather than scooping directly. This prevents over-packing the flour, which can lead to dense, dry cookies.
- Cocoa Powder: This is where the rich chocolate flavor comes from. I highly recommend using a high-quality cocoa powder, such as King Arthur’s double chocolate or a similar dark cocoa. Dutch-process cocoa will give a darker color and a milder, less acidic chocolate flavor, which pairs beautifully with peppermint. Natural cocoa powder can also be used, but may slightly alter the color and leavening action (if not balanced with extra baking soda).
- Unsalted Butter: Essential for richness and tender texture. It’s best used at room temperature, but if it’s semi-cold, you’ll just need to cream it with the sugars for a bit longer. Cubing cold butter can help it soften faster and cream more efficiently. Unsalted butter gives you control over the salt content in your recipe.
- Brown Sugar (Packed): I prefer light brown sugar for its molasses content, which contributes to the cookies’ chewy texture and moistness. You can use dark brown sugar for an even richer, more profound flavor, or light brown sugar if that’s what you have on hand. Always make sure it’s packed firmly when measuring.
- Granulated or Cane Sugar: This provides sweetness and helps with the cookie’s spread and crisp edges. The combination of both brown and granulated sugars gives these cookies their ideal balance of chewiness and slight crispness.
- Eggs & Large Egg Yolk: Both should be at room temperature for best results, as they emulsify better with the butter and sugars, leading to a smoother dough. The extra egg yolk adds richness, chewiness, and helps bind the dough, preventing crumbly cookies.
- Vanilla Extract: Use pure vanilla extract for the best flavor. While vanilla flavoring can be a substitute, pure vanilla offers a more complex and authentic aroma that enhances the overall taste profile of the chocolate.
- Peppermint Extract: This is the key to that refreshing minty kick. You’ll find it in the baking aisle of most grocery stores. Be mindful that peppermint oil is much more concentrated; if using oil, start with just 5-7 drops and adjust to taste, as too much can be overpowering.
- Baking Soda & Baking Powder: These leavening agents work together to give the cookies their perfect rise and soft texture. Baking soda reacts with the acidic cocoa (if using natural cocoa) and brown sugar, while baking powder provides an extra lift.
- Corn Starch: A secret ingredient for super soft and chewy cookies! Corn starch helps to tenderize the dough and prevents the cookies from becoming too crumbly or dry.
- Salt: A crucial flavor enhancer. It balances the sweetness of the sugars and deepens the chocolate flavor. If using salted butter, remember to reduce the added salt in the recipe to avoid over-salting.
- Crushed Candy Cane Bits (or Peppermint Candy): These provide the iconic festive crunch and a burst of concentrated peppermint flavor. You can buy pre-crushed candy canes or crush your own using a rolling pin and a zip-top bag for a fun, hands-on step.
- Semi-Sweet Chocolate Chips: These melt beautifully into the cookies, adding extra pockets of rich chocolate. While semi-sweet is recommended for a balanced flavor, you can certainly experiment with dark chocolate chips for a more intense cocoa experience, or milk chocolate chips for a sweeter, creamier touch. This choice will subtly change the cookie’s overall taste.
Detailed Steps for Making the Perfect Double Chocolate Peppermint Cookie Dough
Follow these detailed steps to ensure your double chocolate peppermint cookies turn out perfectly every time. These instructions go beyond the basic recipe card to give you insights and tips for each stage of dough preparation and baking.
- Prep Your Baking Station: Start by preheating your oven to 350 degrees F (175°C). This ensures the oven is at a consistent temperature when the cookies go in, which is crucial for even baking. Line a sturdy baking sheet with parchment paper. Parchment paper prevents sticking, promotes even browning on the bottom, and makes cleanup a breeze. Set this prepared pan aside.
- Prepare Dry Ingredients: In a medium or large mixing bowl, thoroughly whisk together all your dry ingredients: all-purpose flour, cocoa powder, baking soda, baking powder, corn starch, and salt. Whisking ensures that the leavening agents and salt are evenly distributed throughout the flour mixture, preventing pockets of unmixed ingredients and ensuring a uniform rise.
- Creaming Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the softened unsalted butter and both the brown and granulated sugars. Beat on medium speed for 2-3 minutes, or until the mixture becomes light, fluffy, and noticeably paler in color. This process incorporates air, which is vital for the cookies’ soft and chewy texture.
- Incorporate Wet Ingredients: Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl. This ensures all ingredients are fully incorporated. Add the whole egg and mix on medium speed for about 20 seconds. Scrape down the bowl again, then add the egg yolk and mix for another 20 seconds. Finally, add the vanilla and peppermint extracts, mixing on low speed until they are just combined. Avoid overmixing once the eggs are added.
- Combine Mix-ins and Dry Ingredients: Now, it’s time to add your delightful mix-ins! Fold in the semi-sweet chocolate chips and crushed peppermint candy to the wet ingredients. Then, gradually add the whisked dry ingredients to the wet mixture. Mix on the lowest speed possible or gently fold by hand with a spatula until just combined. The key here is to stop mixing as soon as you no longer see any flour streaks. Overmixing at this stage can develop the gluten in the flour, resulting in tough, dry cookies.
- Portion and Bake: Using a 3-tablespoon cookie scoop (or about 1.5 ounces of dough per cookie), scoop uniform balls of dough onto your prepared baking sheet. Space them about 3 inches apart to allow for proper spreading. Bake in the preheated oven at 350°F (175°C) for 8-10 minutes. Begin checking for doneness around the 8-minute mark. The edges should appear set, but the centers should still look slightly soft. Overbaked cookies will be dry. Allow the cookies to cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely. This helps them set up and prevents breakage.
- Decorate with Chocolate Drizzle: While your cookies are cooling, prepare the dark chocolate for drizzling. Melt the chocolate using a microwave-safe bowl (in 30-second intervals, stirring between each, until smooth) or a double boiler. Once melted, you have two options: either transfer the melted chocolate to a piping bag (or a zip-top bag with a corner snipped off) and drizzle it artfully over the cooled cookies, or dip half of each cookie into the chocolate for a bolder look. Garnish immediately with extra crushed peppermint for a final festive touch before the chocolate sets.
Expert Baking Tips for Flawless Double Chocolate Peppermint Cookies
Achieving bakery-quality cookies is easier than you think with these expert tips. Incorporating these practices will elevate your double chocolate peppermint cookies from good to absolutely outstanding.
- Always Preheat Your Oven Thoroughly: It’s not just a suggestion; it’s a necessity. A properly preheated oven ensures that your cookies begin baking at the correct temperature, leading to consistent spread and even cooking. Placing dough into a cold or still-heating oven can result in flat, unevenly baked cookies.
- Use Room Temperature Ingredients: This applies particularly to butter and eggs. Room temperature butter creams more effectively with sugar, creating a light, airy base that contributes to a tender cookie. Room temperature eggs also integrate more smoothly into the batter, preventing curdling and promoting a uniform texture. Take them out of the fridge about 30-60 minutes before you start.
- Measure Flour Precisely (Spoon and Level Method): Accuracy in measuring flour is paramount for cookies. Instead of scooping flour directly with your measuring cup (which can compact it), spoon the flour into the cup and then level it off with the back of a knife. This prevents adding too much flour, which can make your cookies dense and dry.
- Invest in Quality Ingredients: The flavor of your cookies is directly tied to the quality of your ingredients. High-quality cocoa powder, pure vanilla extract, and good chocolate chips will make a noticeable difference in the richness and depth of flavor in your double chocolate peppermint cookies.
- Parchment Paper is Your Best Friend: Lining your baking sheets with parchment paper not only makes for easy cleanup but also ensures that your cookies don’t stick and bake evenly. It helps prevent over-browning on the bottom and allows for a clean release.
- Scoop for Uniformity: Using a cookie scoop helps ensure that all your cookies are the same size. This is crucial for even baking, as smaller cookies won’t burn while larger ones are still raw. Consistent size also makes for a more professional and appealing presentation.
- Master Melting Chocolate: When melting chocolate for drizzling, use a double boiler for gentle, consistent heat. If using a microwave, heat in short bursts (15-30 seconds), stirring thoroughly between each interval, to prevent scorching. Stir until completely smooth and free of lumps.
- Don’t Overbake: Overbaking is the enemy of chewy cookies. Cookies continue to bake slightly even after they’ve been removed from the oven due to residual heat. Take them out when the edges are set but the centers still look slightly soft and glossy. They will firm up as they cool on the baking sheet.
Frequently Asked Questions About Double Chocolate Peppermint Cookies
Can I use salted butter instead of unsalted?
Yes, you can absolutely use salted butter. However, to maintain the perfect balance of flavors, you’ll need to adjust the amount of added salt in the recipe. If using salted butter, reduce the recipe’s specified salt from ¾ teaspoon to just ¼ teaspoon. This prevents your cookies from becoming too salty.
What if I don’t have a stand mixer?
No stand mixer? No problem! You can easily make these cookies using a hand mixer. If you don’t have a hand mixer, a sturdy whisk and a good old-fashioned rubber spatula will also work. Just be prepared for a bit more arm work, especially when creaming the butter and sugars. Ensure all ingredients are thoroughly combined, scraping down the bowl frequently.
How do I know when the cookies are done baking?
Look for these visual cues: the edges of the cookies should appear set and slightly firm, while the centers will still look a little soft and puffy. It’s crucial not to overbake them, as they will continue to set and firm up as they cool on the hot baking sheet. Taking them out when they’re slightly underdone ensures a perfectly chewy interior.
Can I make smaller or larger cookies?
Absolutely! You can customize the size of your cookies by using a smaller or larger cookie scoop. Just remember that changing the size will affect the baking time. Smaller cookies will require less time (around 6-8 minutes), while larger cookies will need more (10-12 minutes or more). Keep a close eye on them during baking to adjust accordingly.
Can I use Dutch-process cocoa powder instead of regular cocoa powder?
Yes, you can use Dutch-process cocoa powder. It will give your cookies a darker, richer color and a slightly milder, less acidic chocolate flavor. However, it’s important to note that Dutch-process cocoa is neutralized, meaning it doesn’t react with baking soda in the same way natural cocoa does. Since this recipe uses both baking soda and baking powder, the leavening should still work, but the overall flavor profile might be a touch different, usually a deeper, less bitter chocolate note.
What if my cookies spread too much?
If your cookies are spreading more than desired, a few factors could be at play. Ensure your butter wasn’t too soft (over-softened butter can cause excessive spread). Also, accurately measure your flour using the spoon-and-level method, as too little flour can lead to flat cookies. Chilling the dough for 20-30 minutes before baking can also help them hold their shape better, though this recipe is designed not to require chilling.
Storing and Freezing Double Chocolate Peppermint Cookies for Freshness
To maintain the delicious chewiness and vibrant peppermint flavor of your double chocolate peppermint cookies, proper storage is key. Once completely cooled, store the cookies in an airtight container at room temperature. They will remain fresh and delightful for up to 3-4 days. Placing a slice of bread in the container with the cookies can help keep them soft and moist for longer.
Freezing Your Double Chocolate Peppermint Cookies (Baked or Dough)
These double chocolate peppermint cookies are excellent for freezing, whether baked or as raw dough.
- To freeze baked cookies: Once your cookies are completely cool, arrange them in a single layer on a baking sheet and flash freeze them until solid (about 30 minutes to an hour). This prevents them from sticking together. Then, transfer the frozen cookies to a freezer-safe airtight container or a heavy-duty zip-top bag, separating layers with parchment paper. They will keep well in the freezer for up to three months. Thaw at room temperature for an hour or warm slightly in the microwave for a fresh-baked feel.
- To freeze cookie dough: Portion the cookie dough into balls as directed in the recipe. Place the dough balls on a parchment-lined baking sheet and flash freeze until firm. Once solid, transfer the dough balls to a freezer-safe zip-top bag. Frozen dough can be stored for up to three months. When ready to bake, place frozen dough balls on a baking sheet and bake as usual, adding 1-3 minutes to the baking time.
Remember to LEAVE A 5-STAR REVIEW AND A COMMENT if you love the recipe or have any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!
Recipe: Double Chocolate Peppermint Cookies
Double Chocolate Peppermint Cookies
Molly Murphy
Pin Recipe
Ingredients
For the cookies
- 8 tablespoons unsalted butter softened, at room temperature
- ½ cup brown sugar packed (light or dark)
- ½ cup granulated or cane sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 ½ teaspoons pure vanilla extract
- ¾ teaspoon peppermint extract
- 1 cup all-purpose flour spoon and leveled
- ⅔ cup good quality cocoa powder (Dutch-process recommended for darker color)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ teaspoon corn starch
- ¾ teaspoon salt (reduce to ¼ tsp if using salted butter)
- 1 cup semi-sweet chocolate chips
For the topping
- Crushed candy canes or peppermint candies for garnish
- 1 cup dark chocolate for drizzle or dipping
Instructions
-
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking. Set aside.
-
In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, corn starch, and salt. Ensure all dry ingredients are well combined and free of lumps. Set this mixture aside.
-
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened unsalted butter and both the brown and granulated sugars on medium speed until the mixture is light, fluffy, and pale in color, typically 2-3 minutes.
-
Using a rubber spatula, scrape down the sides and bottom of the bowl to ensure even mixing. Add the large egg, and mix on medium speed for 20 seconds. Scrape down the bowl again, then add the large egg yolk and mix for another 20 seconds. Finally, stir in the vanilla and peppermint extracts on low speed until just combined.
-
Add the semi-sweet chocolate chips and crushed peppermint candy to the wet mixture. Gradually incorporate the prepared dry ingredients mixture into the bowl. Mix on low speed, or fold by hand, until just combined. Be careful not to overmix; stop as soon as you no longer see any visible streaks of flour.
-
Using a 3-tablespoon cookie scoop, portion out the cookie dough balls and place them onto the prepared baking sheet, ensuring they are spaced about 3 inches apart. Bake for 8-10 minutes. The edges should be set, but the centers should still appear slightly soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
-
While the cookies are cooling, melt the dark chocolate using a microwave (in short bursts, stirring frequently) or a double boiler until smooth. You can either drizzle the melted chocolate over the cooled cookies using a piping bag (or a small ziplock bag with the corner snipped) or dip half of each cookie into the melted chocolate. Immediately garnish with extra crushed peppermint for a beautiful finish. Enjoy your delicious Double Chocolate Peppermint Cookies!
