Double Chocolate Peppermint Cookies made with bittersweet chocolate, cocoa powder, butter, sugar, eggs, and crushed candy canes.
Table of Contents
The first time I made these Double Chocolate Peppermint Cookies, I wasn’t chasing perfection. I was chasing comfort. It was one of those December evenings where everything feels loud—holiday plans, group texts, grocery lines—and all I really wanted was something familiar and chocolatey. Something that didn’t ask too much of me. Sound familiar?
I remember unwrapping candy canes at the counter, thinking how peppermint is one of those flavors you either love or tolerate once a year because, well… Christmas. I wasn’t even sure these cookies would work. I worried they might be too rich. Or too minty. Or just too much. But when they came out of the oven cracked and glossy and smelling like chocolate with a cool peppermint edge, something softened. These cookies didn’t need to be perfect. They just needed to exist.
Now, these Double Chocolate Peppermint Cookies are part of my holiday rhythm. They show up when I need a reset. Or when the house feels a little too quiet. Or when I want to bake something that feels like December instead of just looking like it.
Why you’ll Love these Double Chocolate Peppermint Cookies?
Let’s be honest—these cookies are bold. They don’t whisper chocolate. They announce it. Between the cocoa powder, the melted bittersweet chocolate, and the extra chips folded into the dough, these Double Chocolate Peppermint Cookies lean into richness in a way that feels intentional, not overwhelming. At least… I think so. If you’re someone who prefers lighter cookies, you might hesitate. That’s fair. But if you love a soft, fudgy center with cracked tops that look like they came from a bakery window? You’ll probably be all in.
What really makes them special, though, is the contrast. Warm chocolate paired with cool peppermint. Soft cookie with crunchy candy cane. Smooth drizzle with messy edges. They’re not uniform, and I like that. Some bake taller. Some crack more. Some get more drizzle than others. That unpredictability feels right for the season.
Ingredient Notes
Before you start, let’s talk ingredients—not in a strict way, more like someone leaning on the counter while you measure.
- Bittersweet Chocolate Chips – Keep them under 61% cacao. Anything darker can tip from “deep chocolate” to “why is this intense?” pretty fast.
- Cocoa Powder – Natural cocoa works best here. Dutch-process changes the balance, and I’m not always sure it’s worth it for this recipe.
- Espresso Powder – You won’t taste coffee, promise. It just makes the chocolate taste… fuller. Like it knows what it’s doing.
- Peppermint Extract – Measure carefully. Peppermint is confident. Too much and it takes over the room.
- Candy Canes – Crush them, but not into dust. A little crunch matters.
- Butter – Room temperature. This sounds fussy, but it really does change the texture.
How to Make Double Chocolate Peppermint Cookies?
- This recipe starts by melting chocolate, which already feels like the right direction. Go slow. Stir often. Burnt chocolate smells sad, and no one wants that. Set some aside for drizzling later—you’ll forget if you don’t, and then you’ll be annoyed. Ask me how I know.
- The dough comes together easily after that. Butter, sugar, extracts, eggs. Then the melted chocolate goes in and suddenly the batter looks serious. Dark. Glossy. Promising. The dry ingredients follow, just until combined. Overmixing here makes the cookies tougher, and these cookies are meant to be soft. Gentle is better.
- Rolling the dough is messy. Your hands will get chocolatey. Some balls will be rounder than others. That’s okay. Bake until the cookies puff and crack, but still look a little underdone in the center. That part matters. They finish setting as they cool, and that’s how you get that fudgy middle.
- The drizzle and candy cane topping is where things get chaotic in a good way. Some cookies get more drizzle. Some get more peppermint. It’s not precise, and honestly, it shouldn’t be.
Storage Options
Once the chocolate sets (assuming you wait), these Double Chocolate Peppermint Cookies keep well in an airtight container for about four days at room temperature. They also freeze surprisingly well, which feels like a small gift when you find one tucked away later. Let them thaw naturally. Don’t rush it. Good things take a minute.
Variations & Substitutions
If you like to experiment, these cookies won’t fight you.
- White Chocolate Drizzle – Sweeter, prettier, very festive.
- Extra Peppermint Crunch – Add more candy cane if you’re fully leaning into the holiday vibe.
- Skip the Espresso Powder – Totally optional. The cookies still work.
- Gluten-Free Option – A good 1:1 gluten-free flour blend works, but watch the bake time closely.
What to Serve With Double Chocolate Peppermint Cookies?
These cookies practically ask for a warm drink. Hot cocoa, coffee, peppermint mocha—something cozy. They’re also perfect on a holiday cookie tray because they stand out without trying too hard. One bite and people know exactly what season it is.
FAQ
Can I make the dough ahead of time?
Yes. Chill it up to 24 hours. Let it soften slightly before baking so it scoops easily.
Why did my cookies spread too much?
Butter was probably too warm. A short chill usually fixes that.
Are candy canes necessary?
Technically no. Emotionally? Kind of. They’re what turn these into holiday cookies.
If you’re craving something rich, cozy, and a little dramatic in the best way, these Double Chocolate Peppermint Cookies are worth your time. They’re not perfect, and that’s kind of the point. If you make them, I’d love to know—did you wait for the drizzle to set, or did you sneak one early like I always do?
Double Chocolate Peppermint Cookies
Ingredients
- 2 1/2 cups 16 oz bittersweet chocolate chips (no more than 61% cacao) divided
- 1 1/2 cups all-purpose flour
- 1/4 cup natural unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon instant espresso powder
- 1/2 teaspoon salt
- 1/2 cup 1 stick unsalted butter at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs at room temperature
- 4 candy canes or 16 red-and-white striped peppermint candies coarsely crushed
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside.
- Place the chocolate chips in a microwave-safe bowl. Heat on high for 45 seconds, then stir. Continue heating in 10-second intervals, stirring between each, until fully melted and smooth. Measure 2/3 cup of the melted chocolate, transfer to a separate bowl, and reserve for drizzling.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, espresso powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar, vanilla extract, and peppermint extract, and continue beating until smooth and well combined.
- Add the eggs, one at a time, beating until incorporated. Add the remaining melted chocolate and mix until fully blended.
- Gradually add the dry ingredients, mixing on low speed just until combined. Fold in the remaining 1/2 cup of chocolate chips.
- Scoop approximately 1 tablespoon of dough and roll into a 1 1/2-inch ball. Place on the prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 8 to 9 minutes, or until the cookies are cracked on top but still soft in the center. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Rewarm the reserved melted chocolate in 10-second microwave intervals until smooth. Transfer to a piping bag or resealable plastic bag with the tip snipped off. Drizzle chocolate over the cooled cookies and immediately sprinkle with crushed candy canes.
- Chill the cookies for approximately 20 minutes, or until the chocolate drizzle is set.
Notes
