Double chocolate peppermint cookies are soft, fudgy, and packed with melted chocolate, dark cocoa, and peppermint candies. They’re ready in 30 minutes with no chill time, making them perfect for the holidays!
When it comes to iconic holiday flavors, chocolate and peppermint are a perfect pair! These chocolate peppermint cookies combine the best of my peppermint chip cookies and chocolate peppermint brownies into one easy-to-make treat!
Whether filling cookie boxes or hosting a Christmas party, these cookies are the perfect addition to your holiday bake list!
Table of Contents
Key Ingredients
Peppermint extract: For the best flavor, use a high-quality, pure extract. Note that peppermint oil is not the same thing!
Candy canes: Crushed candy canes are the best toppings for peppermint cookies. If you want to incorporate them into the dough, I recommend using peppermint baking chips instead!
60% chocolate bar: Similar to my brownie cookies, this recipe works best with 60-70% cocoa. Too little or too much sugar in the cocoa can affect the cookies’ spread. Avoid chocolate chips; their coating will prevent the cookies from melting in the oven!
How to Make Them
1
Melt the butter and sugars together. This is best done in a microwave-safe bowl. Heat it just long enough for the butter to melt!
2
Mix in the eggs and melted chocolate. You can use a spatula or whisk!
3
Fold in the flour mixture. Use a rubber spatula to fold it until there are no more dry flour streaks. Don’t overmix the dough!
4
Scoop the dough right away. Use a spring-loaded cookie scoop to drop it onto the lined baking sheets. Don’t wait to scoop the dough!
5
Top with candy cane pieces. Keep the big pieces away from the edges because they will melt onto the pan.
6
Bake the cookies. These cookies will bake quickly! For soft and chewy centers, underbake them slightly as they will continue to bake on the rack after being pulled from the oven.
Baking with Candy Cane Pieces
Crush them evenly. Place candy canes in a sealed bag and break them up with a rolling pin or mallet to achieve small pieces. Avoid overly fine powder!
Top with candy canes after scooping. You should sprinkle the tops right after scooping. Otherwise, the surface of the dough sets, and the candy canes won’t stick to it.
Storage and Freezing
Leftover cookies can be stored in an airtight container at room temperature for 2-3 days. While the cookie dough cannot be frozen, the baked cookies can be frozen for up to 1 month.
FAQs
No, this cookie dough must be baked right away! It’s super quick to prepare and can be made in under 30 minutes.
More Chocolate Cookies for Christmas
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Double Chocolate Peppermint Cookies
Ingredients
- 8 ounces semi-sweet 60% cocoa bar, chopped
- 3/4 cup all-purpose flour, *see notes below for measuring*
- 3 tablespoons unsweetened Dutch cocoa powder
- 2 teaspoons espresso powder
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1/2 teaspoon pure peppermint extract
- 1/2 cup crushed candy canes
Instructions
- Preheat the oven to 350 F/180 C. Line two large baking sheets with parchment paper and set them aside.
- In a microwave-safe bowl, melt the chocolate in 20-second increments, stirring in between, until fully melted. Set aside to cool for 5 minutes while you prep the rest of the ingredients.8 ounces semi-sweet 60% cocoa bar
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt. Set aside.3/4 cup (95 g) all-purpose flour, 3 tablespoons (18 g) unsweetened Dutch cocoa powder, 2 teaspoons espresso powder, 1 teaspoon baking powder, 1/2 teaspoon fine sea salt
- In another heat-proof bowl, combine the butter and sugars. Microwave for 1-2 minutes, just long enough to melt the butter. Once melted, combine fully with a whisk.1/2 cup (113 g) unsalted butter, 1/2 cup (100 g) granulated sugar, 1/2 cup (100 g) light brown sugar
- Whisk in the eggs, egg yolk, vanilla, and peppermint extract.2 (100 g) large eggs, 1 (18 g) large egg yolk, 1/2 teaspoon pure peppermint extract
- Whisk in the melted chocolate. Then fold in the dry ingredients until just combined.
- Using a large (3 tbsp) cookie scoop, place 6-7 cookies spaced 2 inches apart on the prepared baking sheets. Generously sprinkle with the crushed candy canes, moving any pieces near the edges towards the top to keep them from melting onto the pan.1/2 cup crushed candy canes
- Then bake one tray at a time, leaving the other on the counter, for 8-10 minutes. Let the tray cool on a rack while the other bakes.
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
