
Fudgy, chewy chocolate cookies studded with peppermint and extra chocolate chips — a festive treat that delivers bright minty crunch and rich cocoa in every bite.

This batch of double chocolate peppermint cookies has been my holiday go-to ever since a blustery December when I wanted something simpler than a layer cake but more festive than plain cookies. I first mixed these after finding a forgotten jar of peppermint chips in the pantry and a craving for deep chocolate. The first tray that came out of the oven was fudgy in the center and crisp around the edges, carrying a clean peppermint note that cut through the cocoa. It quickly became the cookie I take to parties, tuck into gift tins, and bake when I want something that feels celebratory but effortless.
What makes these special is the texture contrast and the balance of flavors. The dough uses extra egg yolks and a touch of baking powder to create cookies that spread just enough while remaining chewy. Dutch-process cocoa gives the base a rounded, less acidic chocolate character that pairs beautifully with a cool peppermint extract. I often think of the first plate I set on the table: my eldest, who usually avoids mint, ate three before noticing the peppermint. That moment sold the recipe to my family and friends, and over the years I refined small details like chilling time, scoop size, and where to tuck in the candy cane pieces so each bite is a little surprise.
When I served these at a neighborhood cookie swap, people asked for the recipe twice within an hour. My kitchen smelled like warm chocolate and peppermint for a full day, and the plate disappeared faster than I expected. That reaction is what I chase with simple, well-balanced treats like this one.
My favorite part of these cookies is how they disappear at gatherings. Once someone discovers the crushed candy cane interior, they often ask for the secret to keeping them chewy. The secret is yolks plus the right measure of brown sugar. I also love pressing a few extra peppermint chips onto warm tops to make the cookies look as special as they taste.
Store cooled cookies in an airtight container at room temperature for up to five days. For best texture, layer them between sheets of parchment and avoid stacking too high. To refresh a cookie that has lost some crispness on the edge, pop it into a preheated 300°F oven for 3 to 4 minutes; let it cool slightly before eating. For longer storage, freeze fully baked cookies in a single layer on a tray, then transfer them to a freezer bag; thaw at room temperature or warm briefly in a 300°F oven.
If you need to adapt, several swaps work well. Use natural cocoa instead of Dutch-process but add 1/4 teaspoon lemon juice to balance acidity for slightly lighter color. Substitute coconut oil for half the butter for a subtle tropical note. For dairy-free chips, choose dairy-free chocolate chips and dairy-free peppermint chips; the dough will be slightly less rich. To make them gluten-free, replace the all-purpose flour with a 1-to-1 gluten-free flour blend that contains xanthan gum and reduce mixing time to prevent a gummy texture.
These cookies pair beautifully with a glass of cold milk, a mug of hot chocolate, or a peppermint mocha for an over-the-top treat. For a festive platter, alternate cookies with plain shortbread and salted caramel squares. Garnish with a sprig of fresh mint or a dusting of cocoa for presentation. For gifting, layer cookies in a tin with parchment and include a small note about reheating instructions.
The mint-and-chocolate combination has deep roots in both European and American baking traditions. The coolness of peppermint has long been used to balance rich flavors; in winter festivities mint often appears in confections and beverages. This cookie is a contemporary American twist that brings together classic chocolate-cookie techniques with candy cane nostalgia, creating a hybrid that feels seasonal and familiar.
For late-winter baking, replace peppermint chips with orange-chocolate chips and add a teaspoon of orange zest. In summer, skip the candy canes and add toasted pecans and a pinch of espresso powder to intensify the chocolate. For Halloween, swap the peppermint for chopped dried cherries and add chocolate chunks for a darker, fruit-forward cookie.
For make-ahead convenience, portion dough into 2-tablespoon balls and freeze them on a sheet tray. Once firm, move the dough balls to a resealable bag and bake directly from frozen, adding 1 to 2 minutes to the baking time. This approach allows you to bake fresh cookies on-demand without a full morning in the kitchen. Store baked cookies separated by parchment in meal prep containers for easy snacks or quickly assembled dessert plates.
Give these a try the next time you want a show-stopping, simple treat. They travel well, gift exceptionally, and make the kitchen smell like holiday magic. Happy baking and enjoy sharing these with friends and family.
Measure flour by spooning into the cup and leveling with a knife to avoid dense cookies.
Chill dough for 15 minutes if you want taller, less-spread cookies.
Use room-temperature yolks for better emulsification and a tender crumb.
Press a few extra peppermint chips onto warm cookies so they look polished and festive.
This nourishing double chocolate peppermint cookies you’ll crave all season recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Double Chocolate Peppermint Cookies You’ll Crave All Season recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F and line two baking sheets with parchment paper. Position racks in the middle for even heat and use light-colored pans to prevent over-browning.
Cream 1 cup softened unsalted butter with 3/4 cup packed light brown sugar and 1/2 cup granulated sugar for about 2 minutes until light and fluffy. Scrape the bowl once during mixing.
Beat in 2 room-temperature egg yolks, 1 teaspoon peppermint extract, and 1 teaspoon vanilla extract until pale and very fluffy to ensure tender cookies.
Whisk together 2 cups flour, 3/4 cup cocoa, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Add to the wet mixture gradually and mix until just combined.
Fold in 1 cup peppermint chips and 1 cup semi-sweet chocolate chips. If using 1/2 cup crushed candy canes, fold them in last to preserve texture.
Scoop into 18 balls (about 2 tablespoons each), place 2 inches apart, and bake 10 to 12 minutes. Cool on the sheet for 2 minutes before transferring to a rack.
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