Irresistible Double Chocolate Peppermint Cookies: Your Ultimate Holiday Baking Guide

Prepare to fall in love with these deeply rich and incredibly chewy double chocolate peppermint cookies. Crafted with a generous amount of cocoa powder and studded with festive peppermint-flavored chocolate, these cookies are a true holiday delight. Their fudgy texture and invigorating minty kick make them an absolute must-bake for your seasonal celebrations. This recipe yields 12 perfectly chocolatey and mint-infused cookies, guaranteed to bring joy to every bite.

There’s an undeniable magic that happens when rich, dark chocolate meets cool, refreshing peppermint, especially when the holiday season rolls around. This classic combination evokes warmth, festivity, and a touch of nostalgic charm, making it a beloved flavor pairing. As I often find myself doing, I love to sip on a steaming mug of hot cocoa for onewhile whipping up a batch of these extraordinary cookies. They’re not just for personal enjoyment, though; they’re a stellar addition to the holiday cookie gift boxes I meticulously prepare each year for friends and family. Beyond the festive season, if you’re craving that same incredible double chocolate goodness without the mint, my go-to recipe is these fantastic double chocolate chip cookies.

As a trained pastry chef, I find immense joy in experimenting with diverse cookie flavors and textures. This particular recipe for double chocolate peppermint cookies consistently delivers an intensely chocolatey experience complemented by a perfectly balanced, light peppermint undertone that is truly irresistible. While the peppermint chocolate provides a wonderful minty essence, you have the option to amplify that flavor by adding a touch of peppermint extract. Alternatively, for a more subtle mint, you can certainly omit the extract and rely solely on the delightful peppermint bark chunks within the cookie dough.

Choosing the Best Peppermint Chocolate for Your Cookies

For this recipe, I typically reach for Ghirardelli Peppermint Bark Squares due to their consistent quality and delicious flavor. However, don’t feel limited! Any peppermint chocolate will work wonderfully here. Hershey’s Peppermint Kisses are another excellent and readily available option. Feel free to use your favorite brand of peppermint bark, chopped into small pieces, to incorporate into the dough. The key is to get those distinct bursts of both chocolate and mint throughout each cookie.

Beyond these festive minty treats, our other cherished holiday cookie recipes include the wonderfully crisp gingersnap cookies, the delightful and jam-filled thumbprint cookies, and the bright, citrusy cranberry orange shortbread cookies. Each one brings its own unique flavor to the holiday table.

Perhaps the most challenging part of preparing these exceptional cookies is the patience required for the dough to chill before baking. I understand, waiting can be agonizing when you’re eager for fresh cookies, but I promise you, this crucial step is absolutely worth the wait, contributing significantly to their perfect texture and preventing excessive spread during baking.

Why These Double Chocolate Peppermint Cookies Are a Must-Bake

These cookies aren’t just a recipe; they’re an experience. Here’s why they deserve a top spot on your holiday baking list:

• Unforgettable Flavor Combination: The classic pairing of rich chocolate and refreshing peppermint is truly irresistible, especially during the festive season. Each bite offers a harmonious balance of deep cocoa and cool mint.
• Perfect Texture Every Time: Expect a cookie that’s wonderfully fudgy and delightfully chewy in the center, with slightly crisper edges. This texture is achieved through careful ingredient balance and a vital chilling step.
• Effortless to Make: Despite their gourmet taste and appearance, these cookies are surprisingly simple to prepare, making them accessible for bakers of all skill levels.
• Customizable Mint Level: You have complete control over the intensity of the peppermint flavor. Add a touch of extract for a bolder mint kick, or rely on the peppermint chocolate chunks for a milder, more integrated taste.
• Ideal for Gifting & Gatherings: These festive treats are perfect for cookie exchanges, holiday parties, or as thoughtful homemade gifts that everyone will appreciate.
• Double the Chocolate Delight: With both unsweetened cocoa powder and peppermint-flavored chocolate incorporated into the dough, these cookies deliver an extra decadent chocolate experience that true chocolate lovers will adore.

Key Ingredients for Perfect Peppermint Cookies

Each ingredient plays a vital role in creating the perfect texture and flavor profile for these double chocolate peppermint cookies. Here’s a closer look at what you’ll need:

• Unsalted Butter (softened): Using unsalted butter allows you to control the overall saltiness of the cookie. It must be softened to room temperature for proper creaming with the sugars, which creates a light and airy base for the dough. Learn how to soften butter quickly if you’re in a pinch!
• Granulated Sugar: This provides sweetness and helps create a crispier edge on the cookies while contributing to their structure.
• Brown Sugar: Essential for a chewy texture and deeper, richer molasses flavor. It also adds crucial moisture, preventing dry cookies.
• Egg and Egg Yolk: You’ll need one large egg and one extra egg yolk. The whole egg provides structure and binding, while the additional yolk adds richness, tenderness, and contributes to that desirable fudgy consistency.
• Vanilla or Peppermint Extract: Vanilla extract enhances the chocolate flavor, adding depth. If you desire a more pronounced minty flavor, a little peppermint extract can be used in its place or in addition to the vanilla.
• All-Purpose Flour: This forms the foundational structure of our cookies. Proper measurement is crucial to prevent dense or crumbly results.
• Unsweetened Cocoa Powder: The source of the deep, rich chocolate flavor for the cookie base, making these truly “double chocolate.”
• Baking Powder and Baking Soda: These are your leavening agents. Baking soda reacts with acidic ingredients (like brown sugar and cocoa powder) to help the cookies spread, while baking powder provides lift and a slightly cakey texture. Together, they create the perfect rise.
• Kosher Salt: A pinch of salt is crucial for balancing the sweetness and enhancing all the flavors, especially the chocolate.
• Peppermint Flavored Chocolate: This is where the magic happens! Whether it’s peppermint bark squares, chopped peppermint patties, or chocolate peppermint kisses, these chunks melt into pockets of minty chocolate goodness, elevating the flavor profile significantly.

Simple Steps to Craft These Delicious Cookies

Making these double chocolate peppermint cookies is a straightforward and rewarding process. Follow these steps for a perfect batch:

1. Cream Wet Ingredients: In the bowl of a stand mixer (or using a hand mixer), combine the softened butter with both granulated and brown sugars. Beat on medium speed for about 1 minute until the mixture is light, fluffy, and well combined. This process incorporates air, essential for a tender cookie. Next, add the large egg and extra egg yolk, followed by your chosen extract (vanilla or peppermint). Mix again for another minute until everything is fully incorporated and smooth.
2. Incorporate Dry Ingredients: Gradually add the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and kosher salt to the wet mixture. Mix on low speed until a smooth dough forms. Be careful not to overmix, as this can lead to tough cookies. Stop mixing as soon as no dry streaks of flour remain.
3. Fold in the Peppermint Chocolate: Chop your peppermint-flavored chocolate into small, manageable pieces. Add the chopped chocolate to the dough and mix it in by hand using a spatula or wooden spoon. This prevents the chocolate pieces from breaking down too much in the mixer. Reserve a few extra pieces to press onto the tops of the cookie dough balls before baking for an extra visual appeal.
4. Chill, Scoop, and Bake: This step is critical! Cover the cookie dough and chill it in the refrigerator for a minimum of 1 hour. Chilling allows the flavors to meld, the butter to firm up (which prevents excessive spreading), and results in a more flavorful and perfectly textured cookie. Once chilled, preheat your oven to 350°F (175°C). Use a standard ice cream scoop to portion the dough into even-sized balls. Place them on a parchment-lined baking sheet, leaving about 1-2 inches of space between each. Press any reserved chocolate pieces onto the tops of the dough balls. Bake for 13-15 minutes, depending on your preferred chewiness (13 minutes for chewier, 15 for slightly more cakey).

Storage and Freezing Guidelines

To ensure your double chocolate peppermint cookies remain fresh and delicious for as long as possible, follow these storage and freezing recommendations:

Storing Baked Cookies:
Store your freshly baked and completely cooled cookies in an airtight container at room temperature for up to 3-5 days. To prevent them from sticking together or becoming soggy, consider placing sheets of wax paper or parchment paper between layers if you plan on stacking them. This also helps maintain their delicate texture.

Freezing Baked Cookies:
For longer storage, these cookies freeze beautifully. Once fully cooled, arrange them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer the frozen cookies to a freezer-safe, airtight container or a heavy-duty ziptop freezer bag. They can be frozen for up to 2 months. Thaw at room temperature for about an hour, or gently warm in a microwave for a few seconds for that fresh-baked feel.

Freezing Cookie Dough:
You can also prepare the cookie dough in advance and freeze it. After chilling the dough for an hour as instructed in the recipe, scoop the dough into individual balls. Place these dough balls on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container. You can bake them directly from the freezer; simply add an extra 2-4 minutes to the baking time. This is a fantastic way to have warm, fresh cookies on demand!

Expert Tips for Double Chocolate Peppermint Cookie Success

Achieving bakery-quality cookies at home is easy with a few simple techniques. Here are some pro tips to ensure your double chocolate peppermint cookies turn out perfect every time:

• Measure Flour Accurately: This is arguably the most crucial baking tip! To avoid dry, dense cookies, always measure your flour correctly. The most precise method is to use a kitchen scale to weigh your ingredients. If you don’t have one, use the “spoon and level” method: gently spoon the flour into your measuring cup until it overflows, then level it off with the back of a knife. Never scoop flour directly from the bag with your measuring cup, as this compacts it, resulting in too much flour.
• Ensure Room Temperature Ingredients: Softened butter and room temperature eggs are essential for a smooth, emulsified cookie dough. Cold ingredients can cause the butter to seize and prevent proper creaming, leading to a less uniform texture.
• Don’t Overmix the Dough: Once you add the dry ingredients, mix only until just combined. Overmixing develops the gluten in the flour, which can result in tough, cakey cookies instead of chewy ones. A few streaks of flour are better than an overmixed dough.
• Chill Your Dough – Don’t Skip It!: While it requires patience, chilling the cookie dough for at least an hour (or even overnight) is non-negotiable for these cookies. Chilling allows the butter to re-solidify, which prevents the cookies from spreading too much in the oven. It also gives the flavors a chance to meld and deepen, resulting in a more complex and satisfying taste.
• Experiment with Peppermint Chocolate Varieties: If you can’t find Ghirardelli Peppermint Bark, don’t fret! Many other excellent peppermint chocolate options work wonderfully. Consider using chopped Andes Creme de Menthe Thins, Hershey’s Peppermint Kisses, or any other quality chocolate peppermint bar you find. Each will impart a slightly different nuance to your cookies.
• Use an Ice Cream Scoop for Uniformity: For consistently sized and perfectly round cookies, an ice cream scoop is your best friend. It ensures even baking and a beautiful presentation.
• Achieve Perfectly Round Cookies Post-Bake: For bakery-perfect round cookies, here’s a neat trick: immediately after removing the cookies from the oven (while they are still very warm), take a larger round cookie cutter or an overturned glass. Place it over each hot cookie and gently scoot it around the edges of the cookie. This simple motion helps to reshape any irregular edges into a flawless circle.
• Doneness is Key: Bake the cookies for 13-15 minutes. For a chewier cookie, lean towards the shorter baking time; the centers might still look slightly soft. For a firmer, slightly more cake-like texture, bake for the full 15 minutes. They will continue to set as they cool.
• Cooling Process: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This allows them to firm up slightly, preventing them from breaking when moved.