Name: Chewy Double Chocolate Peppermint Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup brown sugar, packed; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon peppermint extract; 3/4 cup semi-sweet chocolate chips; 1/3 cup crushed peppermint candies or candy canes

Rich, fudgy double chocolate cookies infused with cool peppermint and packed with melty chocolate chips create the perfect balance of chewy centers and crisp edges. I love how each bite delivers deep chocolate flavor with a refreshing peppermint finish that feels festive and comforting at the same time.

Why You’ll Love This Recipe

I love how these cookies bring together intense chocolate richness and a cool peppermint twist in one perfectly chewy bite. The centers stay soft and fudgy while the edges develop a delicate crispness that gives them wonderful texture.

I also appreciate how simple the dough comes together using basic pantry ingredients. The crushed peppermint candies add a subtle crunch and a beautiful holiday touch. Whether I make them for a cookie exchange, holiday gathering, or just to satisfy a chocolate craving, they always feel special and indulgent.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

3/4 cup semi-sweet chocolate chips

1/3 cup crushed peppermint candies or candy canes

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a medium bowl, I whisk together the flour, cocoa powder, baking soda, and salt, then set the mixture aside.

In a large mixing bowl, I cream the softened butter with the brown sugar and granulated sugar until the mixture becomes light and fluffy. I add the egg, vanilla extract, and peppermint extract, mixing until everything is fully incorporated.

Next, I gradually add the dry ingredients to the wet ingredients, stirring just until a thick dough forms. I fold in the chocolate chips and half of the crushed peppermint candies.

Using a tablespoon, I scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. I gently press the remaining crushed peppermint candies onto the tops of each cookie.

I bake the cookies for 9 to 11 minutes, just until the edges are set while the centers remain soft. After removing them from the oven, I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Kcal: 160 kcal per cookie

Servings: 18 cookies

Variations

I sometimes add white chocolate chips for an extra layer of sweetness and visual contrast. When I want even more peppermint flavor, I increase the peppermint extract slightly, being careful not to overpower the chocolate.

For a richer texture, I occasionally mix in chunks of dark chocolate instead of chips. If I want a bakery-style presentation, I sprinkle a little flaky sea salt on top before baking to enhance the chocolate flavor.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, I sometimes place a small piece of bread in the container to help maintain moisture.

For longer storage, I freeze the baked cookies in a sealed container for up to 2 months. When I want to enjoy one warm, I microwave a cookie for about 8–10 seconds to restore its soft, fudgy center.

Related Recipes:

Peppermint Hot Chocolate Cookies

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough in advance and refrigerate it for up to 24 hours. Chilling the dough can even enhance the flavor and improve the texture.

Can I freeze the cookie dough?

I scoop the dough into portions and freeze them on a baking sheet before transferring to a freezer-safe bag. I bake them straight from frozen, adding an extra minute or two to the baking time.

How do I keep the cookies chewy?

I make sure not to overbake them. I remove them from the oven when the centers still look slightly soft, as they continue to set while cooling.

Can I use natural cocoa powder instead of Dutch-processed?

Yes, I use natural unsweetened cocoa powder in this recipe, and it works perfectly with the baking soda for proper leavening.

What if I do not have peppermint candies?

If I do not have crushed peppermint candies, I simply leave them out or substitute with extra chocolate chips for a purely double chocolate version.

Conclusion

These chewy double chocolate peppermint cookies combine deep cocoa flavor with refreshing peppermint in every bite. I love how easy they are to prepare and how beautifully they fit into holiday baking or any time I crave a rich chocolate treat. With their soft centers, crisp edges, and festive finish, they quickly become a favorite in my kitchen.

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