I made Peppermint Chocolate Cookies and I swear they disappear faster than any other holiday cookie because they’re aggressively festive and borderline addictive.

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I am obsessed with these double chocolate chip peppermint cookies. I love how the fudgy base and the crunch of crushed candy canes wrecks any willpower I had.

I don’t care that it screams Chocolate Peppermint Cookies Christmas, bring it. I’m that person who reaches for Peppermint Chocolate Cookies in July because the chocolate chips and pockets of peppermint are straight-up addictive.

Butter and unsweetened cocoa powder are my kind of comfort, no apologies. And the stray peppermint bits on top?

Messy, glittery, perfect. You’ll eat three before you realize it.

I definitely did. I never regret it.

I swear.

Ingredients

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Basically flour builds the cookie’s structure and it’s the bones.
Cocoa makes it chocolatey and slightly bitter, rich.
Baking soda helps spread and gives softer texture.
Plus baking powder adds lightness and tiny lift.
Salt wakes up sweetness and balances the chocolate.
Butter brings richness, chew, and it’s pure comfort.
Granulated sugar gives crisp edges and it sweetens evenly.
Basically brown sugar keeps cookies chewy and caramel notes.
Eggs bind things and add moisture, so cookies aren’t dry.
Vanilla smooths flavor and makes it smell homey.
Chocolate chips give melty pockets of intense chocolate.
Crushed peppermint adds crunch and a sharp mint punch.
Plus extra bits on top give festive sparkle and crunch.

Ingredient Quantities

1 3/4 cups (220 g) all purpose flour

1/2 cup (50 g) unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup (170 g) unsalted butter, softened (not melted)

1 cup (200 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1 1/2 cups (270 g) semisweet chocolate chips, give or take

1 cup (about 150 g) crushed candy canes or peppermint candy, plus extra for sprinkling

How to Make this

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1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

2. Whisk together 1 3/4 cups (220 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon salt in a bowl; set aside.

3. In a large bowl cream 3/4 cup (170 g) softened unsalted butter with 1 cup (200 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until light and a little fluffy, about 2 to 3 minutes. Don’t melt the butter or the texture will be wrong.

4. Beat in 2 large room temperature eggs, one at a time, then stir in 2 teaspoons vanilla extract until combined. Scrape the bowl so nothing is hiding in the corners.

5. Fold the dry ingredients into the wet just until combined, don’t overmix or the cookies get tough. The dough will be thick.

6. Stir in 1 1/2 cups (270 g) semisweet chocolate chips and 1 cup (about 150 g) crushed candy canes, reserving a handful of crushed candy for sprinkling on top.

7. Scoop dough by heaping tablespoon or a small ice cream scoop onto the prepared sheets, leaving about 2 inches between cookies. For bigger cookies use a larger scoop.

8. Gently press a few extra chocolate chips and the reserved crushed candy canes on top of each cookie so they look pretty after baking.

9. Bake for 9 to 12 minutes, until the edges are set but centers still look a bit soft. Rotate the sheets halfway if your oven is hot in spots. Don’t overbake, they firm up as they cool.

10. Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling. Store in an airtight container for up to 4 days, or freeze the dough balls for later baking.

Equipment Needed

1. Oven and two baking sheets lined with parchment paper or silicone mats
2. Large mixing bowl and a medium bowl for dry ingredients
3. Electric mixer or sturdy wooden spoon for creaming butter and sugars
4. Whisk for combining flour, cocoa and leaveners
5. Rubber or silicone spatula for scraping the bowl
6. Measuring cups and spoons plus a kitchen scale if you have one
7. Tablespoon or small ice cream/cookie scoop for portioning dough
8. Small bowl or cup for crushed candy canes and reserving some for topping
9. Wire cooling rack and an airtight container for storage

FAQ

Q: Can I make the dough ahead of time?

A: Yes, you can. Chill the dough in an airtight container for up to 48 hours, or freeze for up to 3 months. If frozen, thaw in the fridge overnight before scooping and baking.

Q: My cookies spread too much. What did I do wrong?

A: Most likely the butter was too soft or warm, or the oven was not hot enough. Use butter that is softened but still slightly cool to the touch, chill the scooped dough for 15 to 30 minutes, and make sure your oven is fully preheated.

Q: Can I replace the semisweet chips with chopped chocolate or white chocolate?

A: Yes. Coarsely chopped baking chocolate works great and gives bigger chocolate pockets, but white chocolate will melt more and can make the cookies a bit softer. If you use chopped chocolate, reduce chip amount a bit so dough isn't overloaded.

Q: How do I keep the peppermint from getting soggy or bleeding into the dough?

A: Toss crushed candy canes with a teaspoon of flour before mixing into the dough. Add most of the peppermint after the first few minutes of mixing to avoid overworking, and reserve some for sprinkling on top right after baking.

Q: What's the best way to get chewy, fudgy texture instead of cakey?

A: Use more brown sugar than white, don't overbake, and pull the cookies when centers still look slightly underdone. Let them cool on the baking sheet for 5 minutes so they set up but stay soft inside.

Q: How should I store the baked cookies and how long will they last?

A: Store at room temperature in an airtight container with a slice of bread to keep them soft for up to 4 days. For longer keeping, freeze baked cookies up to 3 months, thaw at room temperature.

DOUBLE CHOCOLATE CHIP PEPPERMINT COOKIES Recipe Substitutions and Variations

All purpose flour: swap with a 1 to 1 gluten free baking blend (use same weight 220 g). If your blend contains xanthan gum you good, if not add 1/4 teaspoon xanthan gum for structure.
Unsalted butter: you can use solid coconut oil or cold unsalted margarine at a 1 to 1 weight ratio (170 g). Note coconut oil gives a hint of coconut and dough will be softer so chill the dough before baking.
Eggs: replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes. Works best for binding but cookies will be a tad denser.
Semisweet chocolate chips: use chopped dark chocolate (60 to 70% cacao) or white chocolate chips, about 270 g either way. Dark will make cookies less sweet, white will make them sweeter and richer.

Pro Tips

1. Chill the dough for 15 to 30 minutes if it feels too soft; it stops the cookies from spreading too much and gives you thicker, chewier centers. If you forget, pop the scoops on the tray and chill the whole tray for 10 minutes before baking.

2. Use room temp eggs and soften butter but dont melt it. Cold eggs or melted butter change the texture and your cookies can come out greasy or flat. If your butter got too warm, stick the bowl in the fridge for 10 minutes and then beat again.

3. Don’t overmix once you add the flour. Mix just until you cant see streaks of flour. Overworking forms gluten and makes cookies tougher, so stop as soon as it’s combined.

4. Press a few extra chips and crushed candy on top right before baking and watch the bake time closely. Those toppings make them look bakery-fancy but they also brown faster, so check at the lower end of the time range and pull them when centers still look slightly soft.

DOUBLE CHOCOLATE CHIP PEPPERMINT COOKIES Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I made Peppermint Chocolate Cookies and I swear they disappear faster than any other holiday cookie because they're aggressively festive and borderline addictive.

Servings

servings

Calories

340

kcal

Equipment: 1. Oven and two baking sheets lined with parchment paper or silicone mats
2. Large mixing bowl and a medium bowl for dry ingredients
3. Electric mixer or sturdy wooden spoon for creaming butter and sugars
4. Whisk for combining flour, cocoa and leaveners
5. Rubber or silicone spatula for scraping the bowl
6. Measuring cups and spoons plus a kitchen scale if you have one
7. Tablespoon or small ice cream/cookie scoop for portioning dough
8. Small bowl or cup for crushed candy canes and reserving some for topping
9. Wire cooling rack and an airtight container for storage

Ingredients

1 3/4 cups (220 g) all purpose flour
1/2 cup (50 g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (170 g) unsalted butter, softened (not melted)
1 cup (200 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 cups (270 g) semisweet chocolate chips, give or take
1 cup (about 150 g) crushed candy canes or peppermint candy, plus extra for sprinkling

Directions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
Whisk together 1 3/4 cups (220 g) all purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1/2 teaspoon salt in a bowl; set aside.
In a large bowl cream 3/4 cup (170 g) softened unsalted butter with 1 cup (200 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until light and a little fluffy, about 2 to 3 minutes. Don’t melt the butter or the texture will be wrong.
Beat in 2 large room temperature eggs, one at a time, then stir in 2 teaspoons vanilla extract until combined. Scrape the bowl so nothing is hiding in the corners.
Fold the dry ingredients into the wet just until combined, don’t overmix or the cookies get tough. The dough will be thick.
Stir in 1 1/2 cups (270 g) semisweet chocolate chips and 1 cup (about 150 g) crushed candy canes, reserving a handful of crushed candy for sprinkling on top.
Scoop dough by heaping tablespoon or a small ice cream scoop onto the prepared sheets, leaving about 2 inches between cookies. For bigger cookies use a larger scoop.
Gently press a few extra chocolate chips and the reserved crushed candy canes on top of each cookie so they look pretty after baking.
Bake for 9 to 12 minutes, until the edges are set but centers still look a bit soft. Rotate the sheets halfway if your oven is hot in spots. Don’t overbake, they firm up as they cool.
Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling. Store in an airtight container for up to 4 days, or freeze the dough balls for later baking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.