
Rich, chewy chocolate cookies studded with peppermint chips and semi-sweet morsels — a festive treat that balances indulgence with refreshing mint.

This recipe for Double Chocolate Peppermint Cookies has been my go-to holiday crowd-pleaser for years. I first experimented with this combination one December when I wanted something that tasted indulgent but felt seasonal — chocolate for comfort, peppermint for bright contrast. The first tray I pulled from the oven disappeared in minutes, and since then these cookies have shown up at cookie swaps, neighbor gifts, and family movie nights. The texture is what keeps people coming back: a tender, slightly chewy center with edges that crisp just enough to give that satisfying bite.
I discovered the exact balance of cocoa, brown sugar, and yolks during a late-night baking session while watching holiday classics. The yolks lend richness and chew, while the mix of peppermint chips and semi-sweet chocolate gives a layered chocolate experience with a cool mint finish. These are not overly sweet; the peppermint cuts through the deep cocoa so every bite tastes bright and balanced. If you love classic chocolate cookies but want a festive twist, this is the combination that will make you smile every time.
In my kitchen these cookies reliably get the loudest compliments — my partner calls them "the one that disappears." I love that they feel special enough for holidays but simple enough for weekday baking; I often make a batch before a dinner party and let the aroma fill the house while guests arrive.
One of my favorite things about this recipe is how forgiving it is. I have baked it for last-minute gatherings and for carefully planned cookie boxes; both times the results were reliably loved. Guests comment on the contrast of deep chocolate and cool mint, and children particularly enjoy the flecks of crushed candy cane. Baking these has become a ritual that signals the start of the holiday season in my house.
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. If you stack them, place a sheet of parchment between layers to avoid 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 3 months. To refresh slightly stale cookies, warm in a 300F oven for 4 to 6 minutes or microwave a single cookie for 8 to 12 seconds to restore tenderness.
If you dont have peppermint chips, substitute with finely chopped Andes mints or 3/4 cup semi-sweet chips plus 1/2 teaspoon peppermint extract. For a dairy-free version, use a vegan butter substitute and dairy-free chocolate chips, though texture will be slightly different. If you only have natural cocoa, increase baking powder by 1/4 teaspoon to balance acidity. Swapping dark chocolate chips will deepen bitterness; reduce granulated sugar by 1 tablespoon if you choose very dark chocolate.
Serve warm with a glass of cold milk, a mug of hot cocoa, or espresso for contrast. For an elegant platter, sprinkle crushed candy cane atop warm cookies or drizzle melted white chocolate for a striped look. These cookies are excellent paired with whipped cream and a few fresh berries for holiday brunch or boxed with parchment and ribbon as neighbor gifts. They also pair beautifully with spiced teas or mulled wine at evening gatherings.
Chocolate and mint pairings have a long history in Western confections, often linked to Elizabethan and later European flavor experiments where mint was used to freshen rich desserts. In American holiday baking, peppermint adds a festive identity to chocolate treats, becoming popular with the rise of seasonal candies like candy canes and peppermint chips. These cookies blend that Christmas candy tradition with classic American cookie techniques to create something both nostalgic and modern.
In winter, emphasize peppermint by adding crushed candy canes on top. For an autumn adaptation, swap peppermint with orange extract and use dark chocolate chips for a chocolate-orange profile. For Valentines Day, fold in freeze-dried raspberry pieces and white chocolate chips. Adjust extracts conservatively—a little goes a long way—so the base chocolate remains the star.
Portion dough into 18 scoops and place each on a sheet tray, then refrigerate until firm for up to 48 hours; bake on demand for fresh cookies with minimal effort. You can also flash-freeze scooped dough and store in freezer bags; when ready, place frozen scoops on a sheet and bake, adding 1 to 3 minutes to the bake time. Label bags with bake temperature and time so reheating or gifting is foolproof for friends and family.
These cookies bring warmth, nostalgia, and a little holiday sparkle to any table. Whether you bake one sheet for a quiet night in or dozens for a party, the combination of deep chocolate, minty brightness, and tender chew will likely make these a seasonal staple in your kitchen too.
Use room-temperature egg yolks and softened butter for a smoother, more cohesive dough and chewier texture.
If you like extra mint, sprinkle crushed candy cane on top of warm cookies so it adheres without melting.
Scoop and freeze dough balls on a sheet tray for quick fresh-baked cookies any time; bake frozen dough adding 1-3 minutes to the time.
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 350F (175C) and line two baking sheets with parchment paper. Position rack in the center to ensure even browning. If baking multiple sheets, rotate halfway through.
In a large bowl, cream softened butter with light brown sugar and granulated sugar for about 2 minutes until lighter and slightly fluffy. Proper creaming traps air that aids subtle rise.
Mix in the two room-temperature egg yolks, peppermint extract, and vanilla. Beat until pale and airy, scraping the bowl to ensure even distribution.
Whisk together flour, cocoa powder, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients on low speed until just combined to avoid overworking the dough.
Gently fold in peppermint chips and semi-sweet chocolate chips until evenly distributed. Be careful not to overmix which can make the cookies tough.
Scoop dough into 18 balls and place them about 2 inches apart on prepared baking sheets. Bake 10 to 12 minutes, checking at 10 minutes for a chewy center. Cool on the baking sheet for 2 minutes before transferring to a rack.
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