Double Chocolate Peppermint Cookies

This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Festive Double Chocolate Peppermint Cookies deliver the taste and color of the season! Don’t forget to include chocolate desserts during the holidays! There are always chocolate fans in a group, and they’ll be thrilled to find these fudgy cookies. And I’ve found that these pretty treats are the first to go at a cookie exchange! My top tip, which I discovered while developing this recipe, is to time the chilling correctly. This cookie dough is very soft and chilled for 30 minutes before scooping, but the dough will get very hard if it’s chilled too long. So, chill the dough for no more than one hour.

These soft, chocolatey cookies have the perfect amount of refreshing peppermint flavor. For more mint-chocolate goodness, try my Candy Cane and Chocolate Peppermint Bark, Starbucks Peppermint Mocha, and Homemade Thin Mints.

• For the chocolate lover: These are soft, fudgy, intensely-flavored treats made with both cocoa and melted bittersweet chocolate.
• Professional-bakery looking without the hassle: Dark cocoa cookies are the ideal backdrop to the bright red and white candy. Fancy looking without any complicated steps!
• Make in minutes: Easy-to-make cookies (kids can help!) with a 15-minute prep are a godsend at this time of year!
• Party-perfect for any age: Kids and adults will scoop these right up! And because you can make and freeze the dough in advance, they’re super-quick to prepare ahead of a party.
• Cookie-swap fave! Bursting with holiday vibes from peppermint extract and crushed candy, this peppermint chocolate cookie is going to be a top seasonal pick.

Table of Contents

• Tools You Need
• Key Ingredients and Substitutes
• How to Make Double Chocolate Peppermint Cookies
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Holiday Cookie Recipes

Tools You Need

• Large mixing bowl or medium bowl
• Measuring spoons
• Measuring cups
• Glass measuring jugs
• Kitchen scale (optional)
• Stand mixer with whisk attachment (optional) or hand-held electric mixer
• Silicone spatula
• Baking sheets
• Parchment paper
• 2-tablespoon cookie scoop
• Wire cooling rack

Key Ingredients and Substitutes

Bittersweet chocolate

• With a cocoa content of 63-72%, bittersweet chocolate gives the cookies a wonderfully intense flavor.
• Learn all about using chocolate in baking recipes in my guide, Ultimate Guide to the Different Kinds of Chocolate.
• Substitute: If you would prefer milder, sweeter chocolate cookies, you can use the same amount of semi-sweet chocolate.

Butter

• Butter gives the cookies flavor and richness.
• Melting the butter with the bittersweet chocolate gives the cookies an extra-rich, dense, and moist texture.
• Substitute: You can use 1/2 cup of coconut oil (4 fl oz/112 ml) instead of butter.
  • Note that the cookies may have a subtle coconut undertone.

Dutch-processed cocoa powder

• Dutch-processed cocoa powder contributes a smooth chocolate taste.
• Using Dutch-processed cocoa powder along with bittersweet chocolate gives these cookies layers of flavor.
• Substitute: You can use an equal amount of unsweetened cocoa powder, but the chocolate taste will be a little sharper and not as smooth as making the recipe with Dutch-processed cocoa powder.

Eggs

• Eggs bind the cookie dough batter into a cohesive mixture and give the cookies structure.
• Additionally, eggs give the chocolate cookies richness and moisture.
• In this recipe, which doesn’t have leaveners like baking soda or baking powder, eggs provide the lift.
• Substitute: Alternatively, use a flax egg—for each egg, mix 1 tablespoon ground flaxseed with 3 tablespoons of water. Let the mixture sit for 5 minutes before using.
  • You can also use applesauce in place of egg. For each egg, use 1/4 cup (2 oz/60 g) applesauce. Note that using applesauce instead of eggs will make the cookies softer.

Granulated sugar

• Granulated sugar makes my choc peppermint cookies sweet.
• Importantly, granulated sugar also helps with the spread of the cookies, and makes the edges wonderfully crisp.
• Substitute: You can use an equal amount of coconut sugar.

Dark brown sugar

• Dark brown sugar makes the cookies moist, with a pleasant chew.
• Additionally, dark brown sugar gives these chocolate treats a lovely molasses note.
• Substitute: You can use an equal amount of light brown sugar if you prefer—the cookies will have a milder flavor.
  • Make your own dark brown sugar or light brown sugar with my simple recipe!

Salt

• Salt enhances the chocolate flavor and balances the sweetness.

Peppermint extract

• Peppermint extract gives the cookies a refreshing flavor, which is a fabulous contrast to rich chocolate.
• It’s easy to make your own peppermint extract!
• Substitute: If you prefer, you can omit the peppermint extract.

Vanilla extract

• Vanilla extract rounds out all the flavors, perfectly enhancing and unifying the chocolate and peppermint flavors.
• Substitute: Use an equal amount of vanilla bean paste if you prefer.

All-purpose flour

• All-purpose flour gives the cookies structure.
• The ratio of flour to the other ingredients is low, which creates moist and fudgy cookies.
• Substitute: You can use the same amount of a 1:1 gluten-free baking mix, such as my Easy Almond Flour Baking Mix, or another gluten-free flour.

Peppermint candy or candy canes, crushed

• Peppermint candy gives the cookies another layer of sweet, minty flavor.
• Additionally, the mint candy adds crunchiness to the cookies.
• Importantly, peppermint candy adds festive color to these double chocolate cookies.
• Substitute: For a minty taste with a different texture, you can use chopped Andes chocolate mints instead of hard candy.

How to Make Double Chocolate Peppermint Cookies

Make the Dough

1. Melt chocolate, butter, and cocoa powder: In a small microwavable bowl, combine the bittersweet chocolate, butter, and cocoa powder, and heat for 60 to 90 seconds in 30-second increments, stirring in between, until the chocolate and butter have melted. Set aside to cool.

2. Whip eggs, sugars, and salt: In the bowl of a stand mixer fitted with a whisk attachment, whip the eggs, granulated sugar, brown sugar, and salt on high speed for 3 minutes, until light and fluffy.

3. Add extracts and chocolate mixture: Lower to medium speed and add in the peppermint extract, vanilla extract, and the melted chocolate mixture. (Scrape down the sides of the bowl if needed.)

4. Finish dough: Turn the speed to low and fold in the flour until just combined, then transfer to a bowl, cover with plastic wrap, and chill for 1 hour.

Bake the Cookies

5. Prepare to bake: Preheat the oven to 325°F (165°C) fan assist and line 2 baking sheets with parchment paper. Set aside.
6. Scoop and chill: Scoop 2-tablespoon portions of dough (about 1 ½ oz/ 42 g) onto the prepared baking sheets about 2 inches (5 cm) apart, then chill for 30 minutes.

7. Bake cookies: Bake for 8 minutes. Sprinkle the crushed candy on top of the cookies and bake for another 2 minutes, or until just barely set in the center.

8. Cool: Let cool on the pans for 5 minutes before transferring to a wire rack to cool completely.

9. Enjoy with a glass of milk!

FULL (PRINTABLE) RECIPE BELOW!

Gemma’s Pro Chef Tips

• Chill the dough for 30 minutes before scooping: That’s the perfect amount of time to make the dough firm enough, but not too hard.
• To avoid flat cookies: Be sure to cool the melted butter-chocolate mixture before mixing it with the other ingredients. And never put cookie dough on a warm pan—if you’re reusing one, let the pan cool completely between batches.
• Don’t overbake: You’ll end up with tough, dry cookies. You’ll know they’re done baking when the edges look set.
• Oven setting: If you don’t have a convection setting on your oven, preheat the oven to 350°F (180°C) and bake one sheet at a time.
• Swap the peppermint candy for a glaze: Instead of peppermint candy, you can also make a simple glaze to drizzle on top of the chocolate cookies. In a small bowl, combine 1 cup (4 oz/113 g) of powdered sugar with 1 to 2 tablespoons of milk and a few drops of peppermint extract. Drizzle on the cookies and let them set for about 15 minutes before storing.
• Not a fan of peppermint? For a delicious variation, replace the peppermint extract and candy with almond extract and chopped nuts to make a chocolate almond cookie.

Make Ahead and Storage Instructions

• Make-ahead tips:

  • These chocolate peppermint cookies can be made ahead of time, as the dough has to chill in the fridge for 30 minutes to up to an hour before scooping.
    • Prepare the dough, and put it in an airtight container or in a bowl covered with plastic wrap or a reusable silicone lid.
    • After chilling, scoop the dough. You can either bake the dough balls right away or freeze them for up to two months.
      • Freeze dough balls in a single layer on a parchment-lined baking sheet before transferring to an airtight container. This will keep the dough balls from sticking together.

• How to store leftovers:

  • Store the peppermint cookies in an airtight container at room temperature for up to three days.

FAQs

Can I make these cocoa mint cookies gluten-free?

• Yes, you can make these cocoa mint cookies gluten-free.
• In place of the all-purpose flour, use an equal amount of 1:1 gluten free baking mix, like my Easy Almond Flour Baking Mix. You can also use another gluten-free flour.

How can I make Double Chocolate Peppermint Cookies without eggs?

• You can use a flax egg. For each egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let stand for 5 minutes before adding to the other ingredients.
• You can also use 1/4 cup (2 oz/60 g) of applesauce in place of each egg. Note that this will give the cookies a softer texture.

Will the peppermint candy melt when I bake the cookies?

• Because the peppermint candy is added in the last minutes of baking, it’s likely it won’t burn, but follow these tips for the best results: use slightly chunky pieces (don’t smash your candy into tiny pieces), press the candy into the cookie dough ball slightly to adhere, and use parchment paper or silicone mats for easy clean up.

Are there any mix-in or variation ideas for these chocolate mint cookies?

• Stir mini chocolate chips into the dough, or use cut-up mini-marshmallows or toasted, finely-chopped pecans or pistachios, add 1/2 teaspoon of espresso powder to the dry ingredients (it intensifies the chocolate flavor), or dip or drizzle the cookies with melted white chocolate.

More Holiday Cookie Recipes

• Irish Christmas Cookie Trees
• Buttery Spritz Cookies
• Christmas Sugar Cookie Truffles
• Homemade Gingerbread Men
• Italian Ricotta Christmas Cookies

Try These Recipes!

Sheet Pan Cookies (8-in-1)

Christmas Shortbread Cookies Recipe

Easy Cookie Brittle

Chocolate Rugelach