Description
Double Chocolate Peppermint Cookies feature rich cocoa, melted chocolate chips, and crushed candy canes for the ultimate holiday treat. Thick, chewy texture with refreshing mint flavor in every bite!
Ingredients
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
2/3 cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 teaspoon pure peppermint extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1/2 cup crushed candy canes (about 6–8 standard candy canes)
Extra chocolate chips and candy cane pieces for topping (optional)
Instructions
1. Position oven racks in upper and lower thirds. Line two large baking sheets with parchment paper.
2. In a large bowl with electric mixer on medium speed, cream room-temperature butter with granulated sugar and brown sugar for 3-4 minutes until light and fluffy. Scrape bowl frequently.
3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and peppermint extract until combined.
4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt until no cocoa streaks remain.
5. Add dry ingredients to wet mixture all at once. Mix on low speed just until no dry flour remains, about 30-45 seconds. Don’t overmix.
6. Using a rubber spatula, fold in chocolate chips and crushed candy canes by hand until evenly distributed.
7. Cover bowl with plastic wrap pressed against dough surface. Refrigerate for at least 30 minutes or up to 3 days.
8. Preheat oven to 350°F for at least 20 minutes before baking.
9. Using a medium cookie scoop (1.5 tablespoons), portion dough onto prepared baking sheets, spacing 2 inches apart.
10. Press extra chocolate chips and candy cane pieces onto tops if desired for bakery-style appearance.
11. Bake one sheet at a time on center rack for 10-12 minutes until edges are set but centers still look slightly underdone and shiny.
12. Let cookies cool on baking sheet for 5 minutes, then transfer to wire cooling rack.
13. Cool completely before storing, at least 30 minutes.
Notes
Butter must be room temperature (cool but soft) – not melted or very warm. This prevents excessive spreading.
Chill dough at least 30 minutes for thick, chewy cookies. Dough can chill up to 3 days.
Don’t overbake – centers should look underdone when you remove them. They continue cooking on hot pan.
Measure flour using spoon-and-level method to avoid packing too much flour.
Crush candy canes into varied sizes (powder to 1/4-inch pieces) for best texture.
Use pure peppermint extract, not imitation, for best flavor.
Store in airtight containers at room temperature up to 1 week.
Freeze baked cookies up to 3 months or unbaked dough balls up to 3 months.
Bake frozen dough balls directly from freezer, adding 2-3 minutes to baking time.
For softer cookies throughout, store while slightly warm (creates steam). For crispy edges with soft centers, cool completely before storing.
Most home ovens run off temperature – use oven thermometer for accuracy.
- Prep Time: 20
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 16g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 25mg
Keywords: chocolate peppermint cookies, double chocolate cookies, holiday cookies, candy cane cookies, christmas cookies, peppermint chocolate chip cookies