This Double Chocolate Peppermint Cookies recipe became a holiday ritual the first winter I tried it. I was searching for a bold chocolate cookie with a bright peppermint finish—something that would feel both indulgent and festive. After a few experiments swapping extracts and adjusting sugar, I landed on this version: a rich cocoa dough with a tender center, dotted with minty peppermint chips and semi-sweet chocolate for depth. The texture is fudgy in the middle with slightly crisp edges when baked a touch longer, and the bright peppermint lifts every bite so it never feels too heavy.

I discovered this combination while baking for a family cookie exchange. My sister, who normally avoids mint in desserts, took one bite and asked for the recipe. The cookies were the first to disappear from the tin. I love serving them warm so the chocolate softens, but they also travel well to parties and freeze beautifully. This recipe is forgiving enough for confident beginners yet yields bakery-quality results when you follow a few simple techniques around measuring and creaming. Keep an open mind about the peppermint chips; they add texture and an authentic coolness that makes these cookies unforgettable.

Ingredients

• All-purpose flour (1 1/4 cups): Spoon and level the flour into your measuring cup rather than scooping; this avoids packing and makes the cookies tender rather than dense. I use King Arthur for consistent results.
• Dutch-process cocoa powder (1/2 cup): The dark, mellow cocoa adds depth and a cocoa-forward aroma. Natural cocoa will work but may shift color and flavor slightly.
• Baking powder, baking soda, and salt (1/2 tsp each): A small amount of both leaveners gives the cookies a gentle lift without making them cakey; iodized salt is fine, but kosher salt needs a touch more by volume.
• Unsalted butter (3/4 cup, softened): Use room-temperature butter for proper creaming; plug in a quick finger test—the butter should yield but not be greasy. I often use Land O'Lakes or Plugrá for reliable baking fats.
• Light brown sugar and granulated sugar (3/4 cup + 1/4 cup): Brown sugar lends chew and molasses flavor; granulated white sugar helps with edge crispness. Pack the brown sugar into the cup when measuring.
• Egg yolks (2): Only yolks are used here for richness and a tender crumb. Reserve the whites for an omelet or meringue.
• Peppermint extract and vanilla (1 tsp each): Pure peppermint extract is potent; the chips provide most of the mint flavor, so keep the extract modest. Vanilla bean paste boosts aroma over plain extract.
• Peppermint chips and semi-sweet chocolate chips (1/2 cup + 1/4 cup): Andes peppermint chips are my go-to; semi-sweet chips balance the mint so the cookie tastes like chocolate first, mint second.
• Crushed candy canes (2 tbsp, optional): For finishing sparkle and extra crunch, crush small candy canes and scatter over warm cookies so they adhere slightly.

Instructions

Preheat and prepare: Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Position racks in the middle and upper third of the oven to ensure even baking when you rotate sheets halfway through. Cream butter and sugars: In a large bowl, combine softened unsalted butter, packed light brown sugar, and granulated sugar. Beat on medium speed for about two minutes until the mixture lightens noticeably in color and becomes fluffy. Proper creaming incorporates air, which supports structure and gives a tender crumb—scrape the bowl sides to ensure even mixing. Add yolks and extracts: Mix in the two room-temperature egg yolks, peppermint extract, and vanilla on medium speed for two minutes. The dough should be pale and slightly billowy. If the dough looks curdled, continue mixing a little longer; the sugars need to dissolve into the butter. Incorporate dry ingredients: Sift or whisk together the all-purpose flour, Dutch-process cocoa, baking powder, baking soda, and salt. Add to the wet mixture and mix on low until just combined—overmixing will develop gluten and make the texture tough. The dough should be soft and scoopable, not dry. Fold in chips: Gently fold in the peppermint chips and semi-sweet chocolate chips until evenly distributed. Use a silicone spatula and stop as soon as streaks of flour disappear to keep the cookies tender. Scoop and bake: Scoop the dough into 18 uniform balls using a 1.5 tablespoon scoop and space them about two inches apart on prepared sheets. Bake for 10 to 12 minutes—10 minutes for gooey centers and 12 for crispier edges. Rotate the sheets front-to-back halfway through baking if your oven has hot spots. Cool and finish: Allow the cookies to rest on the baking sheet for two minutes to set, then transfer to a wire rack to cool for 10 minutes. If using, sprinkle crushed candy canes over the warm tops so they adhere. Store leftovers in an airtight container for up to three days or freeze individual cookies for longer storage.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to three days. To preserve freshness, layer parchment between cookies to prevent sticking. For longer storage, freeze baked cookies in a single layer on a tray until solid, then transfer to a freezer-safe bag for up to three months. To reheat, warm individual cookies in a 300 degrees Fahrenheit oven for five to seven minutes or microwave briefly in 10-second bursts until warmed through; this restores a freshly-baked feel and softens chocolate chips without drying the cookie.

Ingredient Substitutions

If you need to adjust ingredients, swap equal parts of unsalted butter for salted but omit extra salt. For a dairy-free version, use a plant-based butter and dairy-free semi-sweet chips labeled vegan; expect a slightly different mouthfeel. Gluten-free flour blends can replace all-purpose flour at a 1:1 ratio, but choose a blend with xanthan gum for structure. If peppermint chips are unavailable, finely chop peppermint baking pieces or use 2 teaspoons of peppermint extract in the dough, though a reduced extract is recommended to avoid an artificial aftertaste.

Serving Suggestions

Serve warm with a glass of cold milk or a peppermint mocha for a holiday pairing. For a dessert platter, alternate these cookies with plain chocolate cookies and shortbread for contrast. Garnish with a small mint leaf for elegance or dip half the cookie in melted dark chocolate and refrigerate for a glossy finish. These also make thoughtful gifts—stack in parchment-lined tins and tie with a ribbon for a simple homemade present.

Cultural Background

Chocolate and mint pairings have roots in European baking traditions where mint was used to balance rich desserts. The modern combination of chocolate and peppermint gained popularity in North American baking with the introduction of packaged peppermint candies and commercial peppermint chips in the late 20th century. This version leans on classic cookie technique while celebrating a seasonal flavor that has become synonymous with winter holidays.

Seasonal Adaptations

For summer, tone down peppermint and replace with orange zest for a bright chocolate-orange variant. Around St. Patrick's Day, use green-tinted white chocolate chips instead of peppermint chips. For a winter cookie exchange, add a teaspoon of espresso powder to the dry ingredients to heighten chocolate notes and sprinkle coarse sea salt on top before baking for a sophisticated contrast.

Meal Prep Tips

Prepare the dough up to 24 hours ahead and keep refrigerated; chilling tightens flavors and improves texture. For larger batches, freeze scooped dough balls on trays then bag when solid to bake on demand. Label bags with baking time adjustments and dates. When baking from frozen, add one to two minutes to the time and watch edges for browning. Use silicone baking mats for consistent bottoms and easy cleanup.

These cookies celebrate small contrasts: tender versus crisp, rich versus bright, homemade ease versus bakery flair. Share them, gift them, or keep a stash in the freezer for celebratory emergencies. Happy baking from Cozy Cooks Corner—may your first bite be warm and perfectly minty.