This batch of double chocolate peppermint cookies started as an experiment one chilly November when I wanted something festive that tasted like a warm holiday beverage turned into cookie form. The dough is deeply chocolatey thanks to Dutch-processed cocoa and a generous measure of chocolate chips, while peppermint extract and Andes-style peppermint chips give each bite a bright wintery pop. These cookies balance chewy centers with slightly crisp edges when baked just until set, and the crushed candy canes add a satisfying crystalline crunch on top.

I discovered this formula after testing variations for a cookie swap; the version below won second place and became our go-to for holiday plates and last-minute host gifts. What makes it special is the texture contrast: rich, fudgy interior, melting pockets of chocolate, and the cool lift of peppermint. The dough keeps well in the fridge and freezes beautifully, which makes it ideal for prepping ahead when baking for a crowd. Every year my neighbor’s kids ask for these first, and the adults keep coming back for the more intense chocolate edge to every bite.

Ingredients

• All-Purpose Flour (2 cups): Measure correctly by spooning into the cup and leveling with a knife. This creates the structure of the cookie; King Arthur or Gold Medal are reliable brands that yield consistent results.
• Cocoa Powder (3/4 cup, Dutch-processed): Dutch-process offers a smoother, less acidic chocolate flavor and darker color. I prefer Ghirardelli or Valrhona for the richest profile.
• Baking Powder (1 tsp) and Baking Soda (1/2 tsp): Both leaveners contribute to rise and chewiness; ensure they are fresh for best texture.
• Salt (1/2 tsp): A small amount enhances chocolate flavor—use fine sea salt or table salt as preferred.
• Unsalted Butter (1 cup, softened): Softened to room temperature but not melting—this helps trap air when creamed for lighter cookies. Plug into unsalted to control sodium.
• Light Brown Sugar (3/4 cup) and Granulated Sugar (1/2 cup): Brown sugar adds moisture and chew, granulated sugar adds crisp edges; pack the brown sugar when measuring.
• Egg Yolks (2 large): Use room temperature yolks for improved incorporation and a slightly richer texture than whole eggs.
• Peppermint Extract (1 tsp): Start with 1 teaspoon and adjust after tasting the raw dough; high-quality extract or natural peppermint oil gives the best aroma.
• Vanilla Bean Paste or Extract (1 tsp): Adds warmth and depth; vanilla bean paste adds little flecks and a richer aroma.
• Peppermint Chips (1 cup): Andes-style chips are ideal for a creamy peppermint hit; you can substitute chopped Andes mints.
• Semi-Sweet Chocolate Chips (1 cup): Use a good-quality chip or chopped chocolate bar (60 to 70 percent cacao) for better melting and flavor.
• Crushed Candy Canes (1/2 cup, optional): Adds festive sparkle and crunch on top; crush by placing canes in a zip-top bag and hitting gently with a rolling pin.

Instructions

Preheat and Prepare: Preheat your oven to 350°F. Line two baking sheets with parchment paper and set aside. Preheating ensures even baking and helps the cookies spread consistently. If you bake multiple sheets, rotate them halfway through baking for uniform color. Cream Butter and Sugars: In a large bowl, cream softened unsalted butter with light brown sugar and granulated sugar for about 2 minutes using an electric mixer on medium speed. Scrape the bowl once. Creaming traps air which helps with rise and texture; stop once the mixture looks lighter in color and slightly fluffy. Incorporate Yolks and Flavors: Beat in the two room-temperature egg yolks, peppermint extract, and vanilla until the mixture is pale and super fluffy, about 1 to 2 minutes. The yolks enrich the dough and improve chewiness; don’t overbeat once flour is added. Combine Dry Ingredients: Whisk together flour, Dutch-process cocoa, baking powder, baking soda, and salt in a separate bowl. Gradually add dry ingredients to the butter mixture on low speed or fold in by hand to avoid overworking the gluten. Mix until just combined—small streaks of flour are okay. Fold in Mix-Ins: Gently fold in the peppermint chips and semi-sweet chocolate chips until evenly distributed. If using crushed candy canes, reserve half for topping and fold the rest gently into the dough to maintain crunch and avoid moisture loss. Scoop and Bake: Scoop the dough into 18 even balls using a 1.5 tablespoon cookie scoop and place them about 2 inches apart on prepared baking sheets. Bake for 10 to 12 minutes, watching for slightly set centers and firmer edges—this yields chewy centers. For crisper edges, bake an extra 1 to 2 minutes. Cool and Finish: Cool the cookies on the baking sheet for about 2 minutes to set, then transfer to a cooling rack. While still warm, sprinkle with reserved crushed candy canes for a glossy, festive finish that sticks slightly to the tops.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to four days. If you want to keep them longer, freeze baked cookies in a single layer on a sheet pan, then transfer to a freezer-safe zip-top bag for up to three months. For the best texture when reheating frozen cookies, thaw at room temperature for 20 minutes and warm in a 300°F oven for 4 to 6 minutes to revive the crisp edges and soft interior. If storing dough, shape into balls and flash-freeze on a tray before bagging; this prevents the balls from sticking together.

Ingredient Substitutions

If you need dairy-free options, swap butter for a 1-to-1 plant-based margarine labeled for baking and choose dairy-free chocolate chips. To make these gluten-free, use a 1-to-1 gluten-free flour blend with xanthan gum included; note that texture will be slightly different and may be more tender. For a less intense peppermint flavor, halve the peppermint extract and rely more on peppermint chips. If you prefer a more caramelized flavor, replace 1/4 cup of brown sugar with molasses for a deeper note but reduce by a tablespoon of granulated sugar to maintain balance.

Serving Suggestions

Serve these cookies slightly warm with a glass of milk or a mug of peppermint hot chocolate for a themed pairing. Arrange them on a festive platter with powdered sugar dusting for holiday gatherings, or sandwich two cookies with a scoop of vanilla ice cream for an indulgent treat. They also work well broken into small pieces as a topping for chocolate or vanilla cupcakes to add crunch and peppermint flavor.

Seasonal Adaptations

In winter, emphasize peppermint with extra crushed candy canes and a light drizzle of melted white chocolate. For a Valentine twist, use red and white candy bits and a dash of coffee extract to deepen the chocolate. In summer, reduce peppermint to a subtle hint and add toasted nuts like pecans for a nuttier profile. For New Year entertaining, make thumbprint cookies from the dough and top with raspberry jam for a contrasting flavor and color.

Meal Prep Tips

For efficient gifting or event baking, portion the dough into 1.5 tablespoon scoops, arrange on baking sheets, freeze until solid, then transfer to labeled bags. This allows you to bake fresh trays on demand and control quantities. If baking multiple trays, rotate sheet positions halfway through baking and use convection if available to achieve uniform browning. Label containers with the baking date and reheat individual cookies in a 300°F oven for 3 to 5 minutes before serving.

These double chocolate peppermint cookies are versatile, forgiving, and reliably festive. I hope they become a staple on your holiday baking list and a reason for neighbors to stop by. Bake a batch, share a plate, and enjoy the way this simple recipe brings warmth and conversation to your kitchen.