Chewy Double Chocolate Peppermint Cookies

These double chocolate peppermint cookies are the ultimate holiday treat combining rich dark chocolate with refreshing peppermint flavor. With chewy centers, crispy edges, and no chill time required, these festive cookies come together in under 30 minutes. Each bite is loaded with chocolate chips and peppermint pieces, making them perfect for Christmas cookie exchanges, holiday parties, or leaving out for Santa.

Why This Recipe Is a Holiday Favorite

No Chill Time: Unlike most cookie recipes, these can be made from start to finish in just 30 minutes with zero waiting time.

Perfect Texture: The combination of brown and white sugar creates cookies with chewy centers and perfectly crisp edges.

Double Chocolate Delight: Cocoa powder in the dough plus chocolate chips means intense chocolate flavor in every bite.

Classic Holiday Flavor: Dark chocolate and peppermint is the quintessential Christmas flavor combination that everyone loves.

Beginner-Friendly: Simple ingredients and straightforward steps make these cookies foolproof for bakers of all skill levels.

Ingredients for Double Chocolate Peppermint Cookies

Dry Ingredients

• 1¼ cups (156g) all-purpose flour – Properly measured (spoon and level method)
• 6 tbsp (30g) Dutch process cocoa powder – Creates rich dark chocolate flavor
• ½ tsp baking powder – Helps cookies rise slightly
• ½ tsp baking soda – Creates the perfect spread
• ½ tsp salt – Enhances all the flavors

Wet Ingredients

• ¾ cup (168g) unsalted butter, softened – Must be room temperature
• ¾ cup (165g) light brown sugar, packed – Creates chewiness
• ¼ cup (50g) granulated white sugar – Adds crispy edges
• 2 egg yolks, room temperature – Creates rich, tender cookies
• 1 tsp peppermint extract – Provides mint flavor
• 1 tsp vanilla extract or vanilla bean paste – Enhances overall flavor

Mix-Ins

• ½ cup (100g) peppermint chips – Andes chips work best
• ¼ cup (50g) semi-sweet chocolate chips – Extra chocolate in every bite
• 2 tbsp crushed candy canes (optional) – For festive decoration

Ingredient Notes

Can’t Find Peppermint Chips? Chop Andes mints into small pieces. Cut each mint into 6-8 pieces for the best distribution.

Cocoa Powder: Dutch process cocoa gives the deepest chocolate flavor, but natural cocoa powder works too.

Butter Measurement: If weighing butter, use grams (168g) rather than volume measurement for accuracy.

How to Make Double Chocolate Peppermint Cookies

Step 1: Prepare Your Baking Setup

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

Step 2: Cream Butter and Sugars

In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2 minutes until light and fluffy. The mixture should be pale and well-combined.

Step 3: Add Wet Ingredients

Add egg yolks, peppermint extract, and vanilla to the butter mixture. Beat on medium speed for 2 full minutes until the mixture becomes pale in color and fluffy. Don’t skip this step – it creates the perfect cookie texture.

Step 4: Mix Dry Ingredients

Add flour, cocoa powder, baking powder, baking soda, and salt to the bowl. Mix on low speed just until combined. Don’t overmix or cookies will be tough.

Step 5: Add Mix-Ins

Fold in peppermint chips and chocolate chips until evenly distributed throughout the dough.

Step 6: Scoop and Bake

Scoop dough into 18 equal balls (about 2 tablespoons each) and place them 2 inches apart on prepared baking sheets. Bake for 10-12 minutes:

• 10 minutes = chewier centers
• 12 minutes = crispier edges

Step 7: Cool and Finish

Let cookies cool on the baking sheet for 2 minutes, then transfer to a cooling rack. While still warm, sprinkle with crushed candy canes if desired. For perfectly round cookies, use a circular cookie cutter to gently shape them immediately after removing from the oven.

Expert Tips for Perfect Cookies Every Time

Measure Flour Correctly: Never scoop directly from the bag. Spoon flour into your measuring cup and level with a knife, or weigh it (1 cup = 120-125g).

Room Temperature Matters: Butter and eggs should be at room temperature for proper mixing and texture.

Beat Eggs Properly: Mix egg yolks into the butter mixture until pale and fluffy, not just combined. This step is crucial for texture.

Don’t Overbake: Cookies will look slightly underdone when you remove them. They continue cooking on the hot pan and will firm up as they cool.

Weight Over Volume: For the most consistent results, use a kitchen scale and measure ingredients by weight (grams).

Chill for Extra Thickness: While not required, chilling dough for 1 hour creates slightly thicker cookies. Let dough sit at room temperature for 10 minutes before baking if chilled.

Common Issues and Solutions

Cookies Too Dry or Crumbly?

• You may have added too much flour. Always use the spoon-and-level method
• Butter measurement could be off – weigh it for accuracy (168g)
• Don’t overbake – remove when edges are set but centers look slightly soft

Cookies Spreading Too Much?

• Butter may have been too warm
• Try chilling dough for 30 minutes before baking
• Make sure baking sheets are cool between batches

Can’t Taste Chocolate?

• Double the chocolate chips if you prefer more chocolate flavor
• The crushed candy canes on top can make peppermint very dominant – use sparingly

Cookies Not Flattening?

• Press dough balls down slightly before baking
• Make sure butter is properly softened, not melted
• Check oven temperature with an oven thermometer

Storage and Make-Ahead Instructions

Room Temperature: Store in an airtight container at room temperature for up to 3 days.

Refrigerator: Keep in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for best texture.

Freezer (Baked Cookies): Freeze in a freezer-safe container for up to 2 weeks. Thaw at room temperature.

Freezer (Cookie Dough): Scoop dough into balls, freeze on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1-2 minutes to bake time.

Make-Ahead Dough: Prepare dough and refrigerate for up to 3 days. Bring to room temperature for 10 minutes before scooping and baking.

Recipe Variations

Less Minty: Reduce peppermint extract to ½ teaspoon or omit the crushed candy cane topping.

More Chocolate: Double the chocolate chips to ½ cup for extra chocolate in every bite.

White Chocolate Version: Swap semi-sweet chips for white chocolate chips for a sweeter variation.

Mint Chocolate Chunk: Use chopped chocolate bars instead of chips for melty chocolate pockets.

Toffee Twist: Substitute peppermint chips with chopped Heath bars for a chocolate toffee cookie.

No Peppermint Version: Skip the peppermint extract and chips, add 1 extra teaspoon vanilla, and increase chocolate chips to ¾ cup for classic double chocolate cookies.

Frequently Asked Questions

Do these cookies need to be refrigerated? No, store at room temperature for up to 3 days. They don’t require refrigeration.

Can I make the dough ahead of time? Yes! Make dough and refrigerate for up to 3 days or freeze for up to 2 weeks. Just bring to room temperature before baking.

Why are my cookies cakey instead of chewy? Overbaking is the most common cause. Remove cookies when they look slightly underdone. They’ll firm up as they cool.

Can I use egg whites instead of yolks? Egg yolks create rich, chewy cookies. Using whole eggs or whites will change the texture significantly.

What if I don’t have peppermint extract? Use vanilla extract and increase the amount of peppermint chips, or omit peppermint entirely for double chocolate cookies.

Why did my cookies turn out dry? Too much flour is usually the culprit. Make sure to measure properly using the spoon-and-level method, not scooping.

Perfect Pairings

These double chocolate peppermint cookies pair beautifully with:

• Hot chocolate or peppermint hot cocoa
• Cold milk
• Coffee or espresso
• Vanilla ice cream
• Peppermint mocha

Why This Cookie Recipe Works

The secret to these cookies’ perfect texture lies in the sugar ratio and the egg yolks. Using mostly brown sugar creates chewy centers, while a small amount of white sugar helps the edges crisp up beautifully. The egg yolks (rather than whole eggs) make the cookies extra rich and tender without making them cakey.

The combination of cocoa powder in the dough plus chocolate chips creates intense chocolate flavor, while the peppermint extract and chips add that classic holiday taste. Best of all, the no-chill requirement means you can have fresh-baked cookies in less than 30 minutes from start to finish.

Nutritional Information (Per Cookie, Makes 18)

• Calories: 195
• Total Fat: 10g
• Saturated Fat: 6g
• Carbohydrates: 25g
• Fiber: 1g
• Sugar: 17g
• Protein: 2g

Nutritional values are approximate and may vary based on specific ingredients used.