These double chocolate peppermint cookies are a festive dream come true, combining rich dark chocolate with bright, refreshing peppermint in every single bite. They boast soft, chewy centers dotted with melty chocolate chips that practically melt in your mouth. Honestly, if you’re hunting for that perfect chocolate cookie to brighten your Christmas baking, you’ve just found it!

Want to keep the festive treats coming? Don’t miss my chocolate thumbprint cookies, chocolate dipped peppermint sugar cookies, festive kitchen sink cookies, classic spritz cookies, and those gooey brownie cookies – all equally delightful!

Why You’ll Love Double Chocolate Peppermint Cookies

Who can resist double chocolate AND peppermint crashing the party together? I mean, really! These chewy dark chocolate cookies are packed not just with loads of chocolate but also those cool peppermint chips. To me, nothing says Christmas quite like minty dark chocolate.

Super simple and speedy to make. What really makes me smile is how no-fuss these cookies are. No chilling time required, and you’ll have them out of the oven in less than 30 minutes—just right for busy days or last-minute baking sessions!

Perfect texture that hits all the right notes. The centers stay soft and chewy, almost dreamy, while the edges turn golden and get a little crisp without being hard. That balance is everything in a cookie, isn’t it?

Ingredients for Double Chocolate Peppermint Cookies

• Butter – softened to room temperature so it blends smoothly and easily
• Brown Sugar – mostly brown sugar here to lock in that chewy, tender cookie texture we all crave
• Granulated White Sugar – just a little bit to help the edges get crisp and delicious
• Egg Yolks – two, at room temp, for richness and extra soft chewiness
• Peppermint Extract – this brings that bright, fresh peppermint flavor that makes these cookies holiday magic
• Vanilla – vanilla bean paste is my favorite for flavor, but classic vanilla extract works wonderfully too
• Flour – all-purpose, perfect for that great chewy bite without the heaviness
• Cocoa Powder – Dutch process is best; it deepens the chocolate flavor and gives that dark, intense color
• Baking Soda & Baking Powder – equal parts to help the cookies rise just right and keep the texture perfect
• Salt – the secret enhancer that brings out all the flavors beautifully
• Chocolate Chips – semi-sweet chips scattered throughout for melty, chocolatey moments in every bite
• Peppermint Chips – I swear by Andes brand for that perfect hint of minty crunch
• Crushed Candy Canes – totally optional, but they add a festive crunch and pretty sprinkle on top

Step by Step Instructions

Heads up! Be sure to peek at the recipe card below for all the exact ingredient amounts and baking times.

STEP ONE: Start by tossing your softened unsalted butter with the light brown sugar and granulated sugar in a large bowl. Use an electric mixer and beat for about two minutes until you get a light, fluffy, and airy texture. This step is the key to soft, chewy cookies!

STEP TWO: Next, beat in the egg yolks, peppermint extract, and vanilla. Mix it on medium speed for another two minutes until the batter turns pale and fluffy. This little extra beat really makes a difference in texture.

STEP THREE: Add in the flour, cocoa powder, baking powder, baking soda, and salt. Mix gently just until all the flour disappears and the dough starts coming together. Don’t over-mix here!

STEP FOUR: Fold in those peppermint chips and chocolate chips carefully, just enough to spread them evenly throughout the dough.

STEP FIVE: Scoop the dough into about 18 equal balls and place them on parchment-lined baking sheets, making sure they’re spaced at least two inches apart so they don’t stick together while baking.

Don’t forget to glance at the recipe card below for exact measurements and your ideal baking time!

FAQs

How should I store these cookies? Keep your cookies fresh by storing them in an airtight container at room temperature for up to three days. If you want to hang onto them longer, freeze them in a sealed container or zip-top bag for up to two weeks. They’ll thaw perfectly, keeping that soft, melty charm you love.

Can I prepare the dough ahead of time? Yes, absolutely! You can make the dough and keep it chilled for up to three days before baking. Just bring it to room temperature before scooping and baking for best results. It also freezes well if you want to make ahead in bigger batches—freeze the dough balls on a sheet, then store in a freezer bag. Thaw overnight in the fridge and let warm before baking.

Pro Tips

Measure your flour properly. This step can make or break your cookie texture! Don’t scoop the flour straight with your measuring cup—that packs the flour and will make your cookies dry. Instead, fluff up the flour first, gently spoon it into your cup, then level it off with a knife. Even better, weigh your flour using a kitchen scale. One cup weighs about 125 grams. Trust me, this small change makes baking so much easier!

For perfectly round cookies, when they come fresh out of the oven, gently press a round cookie cutter along the edges to shape them up nicely. It’s such an easy trick to make your cookies look professionally done.

Beat your eggs with butter and sugar until pale and fluffy. Don’t just mix until combined! The extra beat really helps give you that soft, chewy center with slightly crisp edges everyone loves.

Other Recipes to Try

Chocolate Dipped Peppermint Sugar Cookies

Chocolate Thumbprint Cookies

Brownie Cookies

Double Chocolate Peppermint Cookies

Yield: 18 cookies

Prep: 15 minutes mins

Cook: 10 minutes mins

These double chocolate peppermint cookies bring together dark chocolate and mint in every bite. The soft, chewy centers loaded with melty chips are utterly irresistible and perfect for holiday snacking.

Ingredients

• 1 1/4 cups (156 g) all-purpose flour, spooned and leveled, see notes
• 1/2 cup (40 g) cocoa powder, Dutch process
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168 g) unsalted butter, softened
• 3/4 cup (165 g) light brown sugar, packed
• 1/4 cup (50 g) granulated white sugar
• 2 egg yolks, at room temperature
• 1 tsp peppermint extract
• 1 tsp vanilla bean paste or extract
• 1/2 cup peppermint chips, Andes
• 1/4 cup semi-sweet chocolate chips
• 2 tbsp crushed candy canes for topping, optional

Instructions

• Preheat your oven to 350℉ (175℃). Line two baking sheets with parchment paper to keep cookies from sticking and make cleanup easier.
• In a large bowl, beat together softened unsalted butter, light brown sugar, and granulated sugar. Whip with an electric mixer for about two minutes until the mixture looks light, fluffy, and airy. This is the secret to soft, chewy cookies that melt in your mouth!
• Add the egg yolks, peppermint extract, and vanilla. Beat on medium speed for two minutes until pale and fluffy, giving your cookies that perfect texture.
• Stir in the flour, cocoa powder, baking powder, baking soda, and salt carefully, mixing just until everything comes together.

  (Pro tip: Measure your flour exactly as suggested in the notes. Too much flour can make your cookies dry and tough.)

• Fold in the peppermint chips and chocolate chips gently, just enough to distribute them evenly across the dough.
• Scoop the dough into 18 even balls and space them about two inches apart on your prepared baking sheets to give them plenty of room to spread while baking.
• Bake for 10 to 12 minutes. If you like your cookies super soft and chewy, aim for 10 minutes. For a little crisp around the edges, bake a bit longer, up to 12 minutes.
• After baking, let the cookies cool on the pan for two minutes before transferring to a wire rack to cool completely, about 10 minutes. If you want, sprinkle crushed candy canes on top for a festive finish!
• Store leftovers in an airtight container at room temperature to enjoy within three days.

Notes

I updated this recipe to call for 1/2 cup (40 g) of Dutch process cocoa powder for a deeper, richer chocolate flavor. The older version used just 6 tablespoons (30 g), but this change really amps up the chocolate!

*Flour measuring tip: This is a game changer! Avoid scooping flour straight into your measuring cup because it packs it too tight, which can dry out your cookies. Instead, fluff the flour, lightly spoon it in, then level off with a knife. Even better, weigh your flour for the best accuracy. One cup is about 125 grams.

Course: Dessert

Keyword: chewy cookies, chocolate peppermint, Christmas, Christmas cookies, peppermint

Storage Tips

To keep your double chocolate peppermint cookies tasting fresh, soft, and just as dreamy as when they came out of the oven, store them in an airtight container at room temperature for up to three days. If you find yourself with more than you can eat by then (don’t we all?), just pop the extras into a freezer-safe bag or container and freeze them for up to two weeks. When you’re ready to indulge again, thaw them at room temperature or warm them gently in the microwave for that melty chocolate feeling.

Make-Ahead Tips

This cookie dough is perfect for making ahead! You can easily mix it, scoop it into balls, and freeze those dough balls on a baking sheet. Once frozen, transfer them to a freezer bag for storage. When cookie cravings hit, bake them straight from frozen—just add a couple minutes onto the baking time. Or, refrigerate the dough for up to three days and bake when ready, just remember to let it come to room temperature before scooping so your cookies bake evenly and beautifully.

Variations

• Swap peppermint extract for peppermint oil or toss in some crushed peppermint candies inside the dough for a more intense minty punch.
• Try white chocolate chips instead of semi-sweet ones for a sweeter, creamier cookie.
• Add 1/2 cup chopped walnuts or pecans if you want a little nutty crunch to balance the chocolate and mint.
• For that extra festive sparkle, drizzle melted dark or white chocolate over cooled cookies and sprinkle crushed candy canes on top for a pretty finishing touch.

Serving Suggestions

These cookies are delightful all on their own, but if you want to dress them up a bit, try pairing them with a cold glass of milk or a mug of hot cocoa for double the chocolate holiday cheer. They’re also a fantastic addition to any holiday cookie platter or homemade gift box. Wrap a few in cellophane and tie with a ribbon for a sweet treat your friends and family will love!

Recipe FAQs

Can I use regular peppermint extract if I don’t have Andes peppermint chips? Yes, absolutely! Regular peppermint extract works well and gives great mint flavor. Still, those Andes peppermint chips add a cool, minty crunch and flavor that really takes these cookies to the next level.

Why do you use egg yolks instead of whole eggs? Using only yolks makes the cookies extra rich and chewy without turning cakey. It’s a small secret trick that’s totally worth it.

My cookies spread too much. What might be going wrong? The culprit is often how you measure your flour (see notes!). Also, make sure your butter isn’t too warm or melted before mixing. If your dough feels too soft or warm, chilling it for 10-15 minutes can help. Sometimes baking at a slightly lower temp also prevents too much spread.

Can I make these cookies gluten-free? You can! Just swap in a good gluten-free all-purpose flour blend that contains xanthan gum. The texture may vary slightly but the cookies will still taste fantastic and festive!