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Double chocolate chip peppermint cookies are packed with candy cane bits and chocolate chips. They are the perfect Christmas cookie with less than 10 minutes of prep time.
If you’re looking for more Christmas Cookies, try these Chocolate Chip Cookies, Easy Peanut Butter Cookies, Peanut Butter Blossoms, Gingerbread Crinkle Cookies or No Bake Chocolate Oatmeal Cookies!
Peppermint cookies
It’s my favorite time of year—baking season! Haley here from If You Give a Blonde a Kitchen and I am so excited for Christmas and to share this recipe for double chocolate chip peppermint cookies.
When the holidays arrive, the baking list seems endless and it’s hard to choose what you want to bake first! I recommend nudging these mint cookies to the top of your list. They are sooo good.
how to make double chocolate chip peppermint cookies
We use a double chocolate chip cookie recipe and add peppermint instead of vanilla extract. With a sprinkle of crushed candy canes on top, they become perfect for Christmas!
- To make these cookies, prepare a double chocolate cookie dough using flour, cocoa powder, espresso powder (optional), baking powder, baking soda, salt, butter, sugar, egg and peppermint extract.
- Add chocolate chips for double the chocolate flavor.
- Roll the dough into balls, flatten sightly and press the top of the dough into crushed candy cane bits.
- Bake and enjoy!
Tips to make these mint cookies
- To make the cookies I rolled a generous tablespoon of dough into a ball and press the top into crushed candy cane bits. Putting the candy cane on the cookies before they bake allows the bits to adhere to the cookies and soften a bit in the oven. The peppermint flavor also becomes infused into the cookies as the cookies bake!
- As with most chocolate cookies, I am generous with my chocolate chips. I like the big chunky chips because they create gooey, melted bites in the cookies.
- This recipe also doubles well if you’re baking for a crowd. You can even store the dough in the freezer a month or two in advance to save time once the holidays arrive!
- I love the idea of gifting these double chocolate chip peppermint cookies too. They taste so good, the cookies would put a smile on anyone’s face!
Something about the peppermint and chocolate combo is seriously addicting. When the two are together we can barely resist the temptation. Pair them with some homemade Chocolate Peppermint Fudge for the ultimate holiday treat.
Enjoy!
Double Chocolate Chip Peppermint Cookies
Ingredients
- 1 1/4 cups all-purpose flour, (156 g)
- 1/3 cup unsweetened cocoa powder, (33 g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon instant espresso, optional
- 1/4 teaspoon coarse salt
- 1/2 cup cold unsalted butter, cubed, (113 g or 1 stick)
- 3/4 cup sugar, (150 g )
- 1 large egg
- 1/4 teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips
- 12 mini candy canes, or three regular sized candy canes, crushed
Instructions
- Preheat the oven to 350° F and line cookie sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, espresso and salt. Set aside.
- In the bowl with a stand mixer (or using a hand mixer), combine the butter and sugar. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg and peppermint extract. Beat until combined, 1 minute. Scraping down the side of the bowl as needed.
- With the mixer on low, slowly add the flour mixture and stir until just incorporated. Stir in the chocolate chips.
- Scoop a heaping tablespoon of dough, roll into a ball. Slightly flatten the ball and press the top of the dough into crushed candy cane bits. Repeat with remaining dough and place on prepared cookie sheet 1 1/2 inches apart.
- Bake 10 to 12 minutes, until edges are firm and the center is still soft. Let cool on the cookie sheets 5 to 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container for up to one week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hello. I only have soft peppermint puffs. Will that work or should I wait until after baking to add them? 🤔
Hi Denise! Peppermint puffs dissolve more easily than candy canes, so they might blend into the cookie dough a bit during baking. However, they’ll still give you that delicious peppermint flavor! You can also add them after baking—just sprinkle the crushed puffs on top of the cookies while they’re still warm, and they’ll stick without melting too much.
That’s a good idea! Thank you! I’m going to try your recipe tomorrow when I’m off work. 😊
The dough was very crumbly I will not make again had a real hard time and didn’t exactly the way the recipe said
I’m so sorry that this recipe did not turn out for it. This is one of my top recipes made many many times so it’s hard to say what went wrong for you. Thank you for taking the time to leave feedback!
Do these dry out in a day or so?
They shouldn’t dry out if you store them in a sealed container. Enjoy!
VERY GOOD!! Cookies were easy to prepare and bake. I chilled my dough balls before baking to keep them from spreading too much. Omitted the espresso. Great flavor, and texture; delicate crunch. Trying to keep my son out of these so I’ll have some left for Christmas!
Hello! I was wondering if these can be stored in the freezer for a few days? I have family coming to town and I wanted to get a head-start on baking!
Hi! Yes, these can be stored in a sealed container in the freezer for up to 2 months. Enjoy!