Bittersweet chocolate, peppermint extract, cocoa, and crushed candy canes melt into these chewy double chocolate peppermint cookies.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I wasn’t planning to bake anything that night. Actually, I was planning to order Thai food and rewatch The Holiday for the fiftieth time while pretending my life was held together with fuzzy socks and peppermint tea. But then I spotted a forgotten ziplock of candy canes from last Christmas, half-melted together and shoved behind the chia seeds I never use.
Something about the mess of them—sticky, slightly cracked, clinging to each other like they knew their fate—made me feel oddly protective. (Yes, I’m that person.) So instead of tossing them, I reached for a mixing bowl and thought, Fine. Let’s make something cozy and chocolatey and festive. Let’s make it a thing.
And that’s how these double chocolate peppermint cookies were born—accidentally, emotionally, and under the influence of a very stubborn sugar craving.
Why You’ll Love This Double Chocolate Peppermint Cookies Recipe?
Okay, you know how some cookies look like they’re trying too hard? Like they’ve been styled for Instagram and would shatter your teeth if you actually took a bite? These aren’t that. These are the kind of cookies you eat barefoot in the kitchen at midnight. The kind that feel like a small win on a hard day.
They’re deeply chocolaty (like, almost brownie-level chocolate), but not in an overpowering way. Then the peppermint comes in—not shouting, just there, like a cool breeze. And those crushed candy canes on top? They crunch in this satisfying, uneven way that makes each bite slightly different.
Plus, there’s a drizzle. Because if you’re gonna go peppermint, you might as well go all the way to holiday-town, right?
Ingredient Notes:
I don’t always explain ingredients, but this time it matters. The beauty of these double chocolate peppermint cookies is in the balance—so here’s the lowdown:
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Bittersweet chocolate chips – Some get melted. Some stay chunky. It’s like layering chocolate flavor on chocolate feeling.
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Cocoa powder (unsweetened) – I use natural cocoa because Dutch-process feels a bit too silky here. You want texture, you want depth.
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Espresso powder – I debated this one. Left it out once and… yeah, it was fine. But with it? It’s like the chocolate turns up its volume.
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Butter + sugar – The usual suspects. I use unsalted butter because I’m picky about salt, and white sugar to keep it simple.
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Vanilla + peppermint extracts – It’s not just the flavor combo—it’s the emotional contrast. Vanilla is warmth. Peppermint is sparkle.
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Eggs – Two. Standard. They bind it all. No substitutions here, folks.
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Candy canes – Smash ’em up. It’s noisy and therapeutic. And honestly? The uneven pieces make it better.
How To Make Double Chocolate Peppermint Cookies?
You don’t need to channel your inner Martha here. You just need a bowl, a little patience, and maybe a glass of wine while things cool.
Step 1. Preheat and prepare.
375°F. Two baking sheets. Parchment paper. You know the drill. Set it up so you’re not cursing later when your dough’s ready and your sheets are still buried in the cabinet under the muffin tin you never use.
Step 2. Melt part of the chocolate.
Take 1 cup of your chocolate chips and melt ’em slowly in the microwave. Stir every 30 seconds like you’re afraid of commitment. It should be smooth, not scorched. Scoop out ⅔ cup and stash it aside for your drizzle. Yes, this part is mandatory. No, don’t skip it.
Step 3. Mix your dry stuff.
Flour, cocoa, espresso powder, baking powder, salt—whisk it like you’re doing something important (because you are). This mix is what gives the cookies their chewy-but-not-cakey personality.
Step 4. Cream the wet ingredients.
In your mixer or with a wooden spoon if you’re old-school, beat that room-temp butter till it softens up. Add the sugar, both extracts, then eggs one at a time. Mix in the melted chocolate. At this point, things should smell borderline illegal.
Step 5. Bring it all together.
Add the dry mix to the wet stuff. Stir slowly or you’ll poof cocoa everywhere (speaking from personal trauma). Toss in the remaining chocolate chips. You’ll want to eat the dough. Do it. I won’t tell.
Step 6. Shape and bake.
Roll tablespoon-sized balls of dough—no need to measure unless you’re type A. Space them out on your sheets. Bake for 8–9 minutes. They’ll look cracked on top, maybe a bit soft inside. That’s what we want.
Step 7. Cool and decorate.
Let the cookies chill (figuratively and literally). When they’re cool-ish, drizzle your reserved melted chocolate all over like you’re Jackson Pollock in an apron. Then sprinkle the crushed candy canes. Warning: this part gets messy and joyful and that’s exactly right.
Want To Save This Recipe?
Storage Options:
Once they’re cool and the chocolate sets, pop them in an airtight container. Room temp is fine for about 4–5 days (if they survive that long). I’ve hidden them in a bread box before. Desperate times.
They freeze too—either baked or as dough balls. The candy cane might go a bit soft after thawing, but honestly? That just makes them feel more homemade.
Variations and Substitutions:
You know I’m all about low-stress baking. So here are some swaps or add-ons if you’re feeling brave or just missing an ingredient:
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Skip the peppermint – Just vanilla and double chocolate still makes a dreamy cookie.
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Use mint chips – If you’ve got them. Melt some into the dough or throw ’em on top.
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Gluten-free version – Grab a good 1:1 GF flour blend. I tried it once for a friend with Celiac, and it worked just fine.
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Add nuts – Pecans or walnuts give a little crunch. Not necessary, but fun.
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Want it darker? – Use dark chocolate chips and add a pinch more espresso.
What to Serve with Double Chocolate Peppermint Cookies?
Let’s be honest—these go with everything. But here’s what I’ve tried:
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Coffee – Straight black or peppermint mocha. Especially if it’s cold outside.
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Milk – Basic? Maybe. Perfect? Also yes.
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Hot cocoa – Extra marshmallows, please.
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Vanilla ice cream – Sandwich two cookies with a scoop in between. Trust me.
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Red wine – I know. But it works.
Frequently Asked Questions:
Can I skip the espresso powder?
Yeah, you can. But honestly, it really does deepen the chocolate flavor. It’s like background music—you notice it more when it’s gone.
Can I make the dough ahead of time?
Yes! Chill it for a day or two if you want. Just bring it back to room temp before baking or it’ll be hard to scoop.
My cookies didn’t spread. What happened?
Could be too much flour or the dough was too cold. Or maybe your oven’s doing that weird thing again. Still edible, still delicious.
I don’t say this lightly: these Double Chocolate Peppermint Cookies make winter feel worth it. They’ve gotten me through long evenings, last-minute cookie exchanges, and at least one awkward breakup. They’re the edible version of your favorite sweater—warm, dependable, and slightly sweet.
So yeah. Make a batch. Crank the Christmas music. And if a few don’t make it to the cookie tin? Well… that’s between us.
Can’t wait to hear how yours turn out. Got a twist? A memory tied to peppermint? Leave a comment. Let’s talk cookies.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Double Chocolate Peppermint Cookies
Ingredients
- 2½ cups 16 oz bittersweet chocolate chips (no more than 61% cacao), divided
- 1½ cups all-purpose flour
- ¼ cup natural unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon instant espresso powder
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs
- 4 candy canes or 16 red-and-white striped peppermint candies, coarsely crushed
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and set them aside.
Melt the Chocolate
- In a microwave-safe bowl, melt 1 cup of the chocolate chips in the microwave using 30-second intervals, stirring between each, until smooth. Measure out ⅔ cup of the melted chocolate and set aside in a separate bowl for drizzling later.
Mix Dry Ingredients
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, espresso powder, and salt. Set aside.
Cream Butter and Sugar
- In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter until smooth and creamy. Add the granulated sugar, vanilla extract, and peppermint extract. Beat until well combined and light in texture.
Incorporate Eggs and Chocolate
- Add the eggs one at a time, mixing thoroughly after each addition. Beat in the remaining melted chocolate until fully incorporated.
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Stir in the remaining 1½ cups of chocolate chips using a spatula or spoon.
Shape and Bake
- Roll one tablespoon of dough into a 1½-inch ball and place onto the prepared baking sheet. Repeat with the remaining dough, spacing each cookie approximately 2 inches apart. Bake for 8 to 9 minutes, or until the tops are cracked but the centers remain soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Decorate
- Rewarm the reserved ⅔ cup of melted chocolate in 10-second microwave intervals until fluid and smooth. Transfer to a resealable plastic bag, snip a small corner off, and drizzle over the cooled cookies. Immediately sprinkle with crushed candy canes. Chill briefly, about 15–20 minutes, to allow the chocolate to set.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
