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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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I plan on making these tomorrow. They look and sound really good. One question though- with only 1+1/4 cup of flour, it sounds like it won’t make too many.
Can you tell me about how many this recipe makes?
Thanks in advance, Halley!
This recipe makes 24 cookies. Although it’s not as much flour, when you add the other ingredients, it’s still quite a bit of batter. Enjoy!
Hi! These cookies are absolutely wonderful! I was wondering if it’s possible to freeze them for a later date? Thanks!
Yes, you can freeze these cookies in a freezer safe container for up to 2 months. Enjoy!
Are you able to make these ahead and chill the dough? If so, does it need to sit out before baking?
Yes, you can refrigerate the dough. You don’t have to let it sit out before baking. Enjoy!
This was delicious! I only wish I added more peppermint extract and maybe a little more chocolate chips. Otherwise 10/10 in my book. Also crushing candy Canes with a meat tenderizer is so much fun! Lol
Definitely make sure you crush the candy canes all the way! Like a fool, I was lazy and just used big pieces instead of crushing them properly, and the candy canes melted and hardened into sharp shards which cut my tongue. They were sooooo delicious but so dangerous! I kept eating them and kept getting more injured. My family wouldn’t touch them, and the lacerated tongue prevented me from being able to convince them to push through the pain. I’m trying them again today though, because the flavor was amazing but I need to protect my family and friends!
Oh no! I hope your next batch is better. Even if you have a few sharp pieces, the edges should melt in the oven when baking. You must have used some hard candy canes.
Worked out perfect ! Ended up substituting coffee for espresso and vanilla extract for peppermint extract. Mixed the mix at the end with my hands to get the right consistency to form the balls. Then continued as it says to flatten them and dip in candy canes.
Must watch the oven, and gently lift a cookie to check for doneness just as instructed, set on the perimeter and soft still in the middle. With dark cookies, hard to tell as you can burn them easily. My oven was exactly 12 minutes
Question – I’m making these for the first time today and surprised to see you’re supposed to use chilled butter. Usually you use butter at room temperature. Will the cold butter cream well?
Hi, Sara! Yes, cold butter works just fine. The butter is cubed so it creams well with the sugar. Enjoy!
Great cookies! First time I made them but will be a regular from now on!
This is also my second year making these. Absolutely delicious! I doubled it this year because they disappeared quickly last Christmas! Thank you for sharing this recipe 🙂
What would happen if you add bits of crushed candy cane IN the dough?
They would probably melt a little and may alter the shape of the cookies, but they should be fine.