Rich, decadent, and with a refreshing peppermint crunch—these Double Chocolate Peppermint Cookies are a festive twist on your favorite chocolate cookie. With a fudgy center and crispy edges, they’re laced with chocolate chunks and topped with crushed candy canes for a sweet, minty finish.

Perfect for holiday cookie exchanges, cozy winter nights, or when you’re simply craving a bite of indulgence, these cookies strike the ideal balance between chewy and crisp. Whether you’re baking for yourself or gifting a batch, they deliver holiday cheer in every bite.

Why You’ll Love This Double Chocolate Peppermint Cookies

These cookies bring together the best of both worlds: the deep richness of cocoa and the bright sparkle of peppermint. If you’re someone who loves the combination of chocolate and mint (like in peppermint mochas or mint chocolate chip ice cream), this will be your cookie soulmate.

They’re easy to make, require no chilling time, and the dough comes together in one bowl. Plus, the candy cane topping gives them that extra holiday sparkle without needing icing or decorations.

Preparation Phase & Tools to Use

Before diving into baking, here’s what you’ll need and why each item is essential:

Mixing Bowls: A large bowl for the cookie dough and a smaller one for combining dry ingredients.

Hand Mixer or Stand Mixer: To cream the butter and sugar until light and fluffy, giving your cookies the right texture.

Baking Sheet: A sturdy, flat sheet ensures even baking.

Parchment Paper or Silicone Baking Mat: Prevents sticking and helps the cookies bake evenly without over-browning.

Measuring Cups & Spoons: Accuracy is everything in baking, especially with cocoa powder and baking soda.

Cookie Scoop: Helps portion dough evenly for uniform cookies.

Rolling Pin & Zip Bag (Optional): For crushing the peppermint candy without mess.

Ingredients for the Double Chocolate Peppermint Cookies

Unsalted Butter – Gives the cookies a rich base and perfect chewy texture.

Granulated Sugar – Adds sweetness and aids in cookie structure.

Brown Sugar – Adds depth of flavor and keeps the cookies soft.

Egg – Binds the ingredients together for structure.

Vanilla Extract – Enhances the chocolate and peppermint flavors.

All-Purpose Flour – The core of the cookie dough, providing structure.

Unsweetened Cocoa Powder – Delivers the rich, chocolatey base.

Baking Soda – Helps the cookies rise just the right amount.

Salt – Balances the sweetness and enhances flavors.

Semi-Sweet Chocolate Chunks – For gooey, melty chocolate in every bite.

Crushed Candy Canes – Adds peppermint flavor and festive crunch.

How To Make the Double Chocolate Peppermint Cookies

Step 1: Cream the Butter & Sugars

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. This step builds the base texture for the cookies.

Step 2: Add Wet Ingredients

Mix in the egg and vanilla extract until fully combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add this to the wet mixture, stirring until a dough forms.

Step 4: Stir in Chocolate & Peppermint

Fold in the chocolate chunks and most of the crushed candy canes, reserving a bit to sprinkle on top.

Step 5: Scoop and Bake

Using a cookie scoop, place dough balls onto a lined baking sheet. Bake at 350°F (175°C) for 9–11 minutes. Do not overbake; they should look slightly underdone in the center.

Step 6: Cool and Top

Immediately after removing from the oven, sprinkle the reserved crushed candy canes on top. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.

How to Serve and Store These Cookies

Serve these warm for gooey chocolate pockets and crisp peppermint topping—absolutely perfect with a glass of milk or a holiday latte. They’re also wonderful chilled, where the flavors deepen, and the texture firms up beautifully.

To store, place cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a zip-top bag for up to 2 months. Just thaw at room temperature or rewarm in the microwave for a fresh-baked feel.

Frequently Asked Questions

Can I use peppermint extract instead of candy canes?

Yes! If you’d prefer a smoother texture, use 1/4 tsp of peppermint extract in the dough instead of crushed candy.

What type of cocoa powder works best?

Unsweetened natural cocoa powder works great, but Dutch-processed will give an even richer color and flavor.

Can I make these cookies gluten-free?

Absolutely. Substitute the flour with a 1:1 gluten-free baking flour blend.

How do I keep the cookies soft?

Add a slice of white bread to your storage container—the cookies will stay soft for days.

Do I need to chill the dough?

Nope! This recipe is quick and doesn’t require chilling time. Just mix and bake.

Can I use white chocolate instead of semi-sweet?

Totally! White chocolate pairs beautifully with peppermint and adds an extra sweetness.

Want More Cookie Ideas with a Twist?

If you love these Double Chocolate Peppermint Cookies, you’ll probably enjoy these other cookie creations from the Kitchen by Kate blog:

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time. Check out my Pinterest for more delicious creations from Kitchen By Kate.

And let me know in the comments how yours turned out. Did you try white chocolate? Add extra peppermint crunch? I love seeing your versions of these holiday favorites!