These Chocolate Peppermint Cookies taste exactly like the perfect Christmas cookie should: deep, fudgy chocolate with a cool peppermint twist. The edges are lightly crisp, the centers stay brownie-like, and every bite hits that perfect “chocolate first, peppermint second” balance.
If you love rich chocolate desserts and the clean sparkle of peppermint, these are the cookies you bring out when you want guaranteed compliments. They smell incredible and they taste even better.
What’s In These Double Chocolate Peppermint Cookies:
Cocoa choice will change how the cookies look and taste
Regular dutch-processed cocoa (like Ghirardelli) works, but it bakes up lighter—the cookies look more medium brown and the chocolate flavor isn’t as bold. If you want that dark, brownie-like color and a more chocolate taste, the King Arthur Double Dark Cocoa is the one that made the biggest difference in testing.
They swap 1:1, but the King Arthur version has a little black cocoa, which is why the cookies come out darker and richer instead of pale.
One whole egg plus an extra yolk is what makes the texture
This dough is naturally thick, and the extra egg yolk is what keeps the cookies fudgy instead of cakey. Just mix until everything comes together—over-mixing is what dries out the edges.
You also don’t need to chill this dough. The cocoa and flour soak up enough moisture to thicken it right away, and the yolk gives it structure, so the cookies hold their shape in the oven without spreading too much.
If you do chill or freeze the dough, they’ll bake a little thicker and may need an extra minute in the oven.
Don’t overbake—peppermint reads harsh in dry cookies
Peppermint extract sharpens as the cookie cools. If the cookie dries out even slightly, the mint jumps to the front and the chocolate fades. Pull them when the center looks just set. They continue to firm on the sheet.
Make Ahead & Storage Instructions
Once the cookies are completely cool, store them in an airtight container at room temperature for up to three days. They stay soft and fudgy without any special tricks.
For longer storage, freeze the baked cookies in a single layer until firm, then transfer to a freezer-safe container or bag. They keep well for up to two months. Thaw at room temperature—no reheating needed.
Make Ahead – You can also freeze the scooped dough balls. Freeze on a tray until solid, then store in a container or bag for up to two months. Bake straight from the fridge (after thawing) and add one to two extra minutes in the oven, if needed.
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Chocolate Peppermint Cookies
Ingredients
- 1 ⅓ cups all-purpose flour
- ⅓ cup unsweetened dutch-processed cocoa powder, King Arthur Double Dark blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature
- ⅔ cup light brown sugar, packed
- ⅓ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 ½ teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips
- 3 to 4 tablespoons crushed candy cane, optional garnish
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- Sift together the all-purpose flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
- Cream together the butter, light brown sugar, and granulated sugar for 2-3 minutes, using a handheld mixer on medium speed, or until light and fluffy.
- Add the whole egg, egg yolk, vanilla extract, and peppermint extract to the bowl and mix just until fully incorporated.
- Add the dry ingredients to the wet ingredients and mix on low just until combined. The dough will be thick.
- Fold in the semi-sweet chocolate chips until evenly distributed.
- Using a 2 ½ tablespoon scoop, scoop out 8-9 dough balls onto the prepared baking sheet leaving 2-inches between each cookie.
- Bake on the center rack of your oven for 10-12 minutes or just until the center of the cookie is set.
- Sprinkle the tops of each of the warm cookies with crushed candy cane for garnish if desired.
- Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring them to a wire rack to cool completely.
- Repeat steps 7-10 until all the cookies have been baked and cooled. Transfer to a platter and serve.
Notes
- Depending on the brand of unsweetened cocoa powder used, the color of the baked cookies may vary slightly.
- Be sure to use dutch-processed cocoa powder for this recipe for best results.
- For added peppermint flavor, you can substitute ¼ cup of the semi-sweet chocolate chips for ¼ cup peppermint crunch chips (Andes brand) in this recipe.
Nutrition
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