The holidays wouldn’t be complete without the rich aroma of chocolate cookies wafting through your home. When you add the cool, refreshing twist of peppermint to the mix? Pure Christmas magic!
These Double Chocolate Peppermint Christmas Cookies are my absolute favorite holiday indulgence – the perfect balance of fudgy chocolate decadence and bright peppermint cheer. If you’ve been searching for that signature holiday cookie that’ll have everyone asking for the recipe, your quest ends here. Let’s create some serious Christmas cookie joy!
Why These Cookies Are Holiday-Perfect
These aren’t just any chocolate cookies – they’re a festive flavor explosion that captures the essence of the holiday season. The combination of rich cocoa, melty chocolate chips, and cool peppermint creates a sensory experience that’s quintessentially Christmas.
What makes these cookies truly special is their versatility. They’re impressive enough for holiday cookie exchanges but simple enough that you can whip them up when unexpected guests arrive. The contrast between the deep chocolate and the bright peppermint creates a gorgeous flavor profile that’s sophisticated yet nostalgic.
Plus, the crushed candy cane topping adds a beautiful red and white sparkle that makes these cookies instantly festive without any complicated decorating techniques. They’re practically edible Christmas decorations!
Equipment needed: Mixing bowls, hand or stand mixer, baking sheets, parchment paper, cooling rack
Double Chocolate Peppermint Christmas Cookies
Ingredients
- 2¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder Dutch-processed for deeper color
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs room temperature
- 1½ teaspoons pure peppermint extract not mint extract
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- ½ cup crushed candy canes or peppermint candies about 6-8 regular-sized candy canes
- Optional: white chocolate chips for drizzling on top
Instructions
- Prepare your workspace and ingredients. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Crush candy canes by placing them in a ziplock bag and gently hammering with a rolling pin until you have small pieces.
- Mix the dry ingredients thoroughly. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined with no cocoa lumps. Set aside.
- Cream butter and sugars until fluffy. In a large bowl using a hand mixer or stand mixer, beat the softened butter with both granulated and brown sugars until light and fluffy, about 2-3 minutes. The mixture should be noticeably lighter in color.
- Add eggs and extracts. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the peppermint and vanilla extracts and mix until combined.
- Incorporate the dry ingredients carefully. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing, which can make your cookies tough.
- Fold in chocolate chips by hand. Using a rubber spatula, gently fold in the chocolate chips until evenly distributed throughout the dough.
- Scoop and shape the cookies. Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Add the festive topping. Sprinkle the crushed candy canes over each cookie dough ball, gently pressing them into the surface so they stick.
- Bake until perfectly set. Bake for 9-11 minutes, until the edges are set but the centers still look slightly soft. The cookies will continue cooking on the hot baking sheet.
- Cool properly for the best texture. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Add white chocolate drizzle. If desired, melt white chocolate chips and drizzle over cooled cookies for an extra festive touch.
Notes
- For the best peppermint flavor, crush the candy canes just before using them. Pre-crushed peppermint can lose some of its potency.
- The cookie dough can be made ahead and refrigerated for up to 3 days. Let it sit at room temperature for 15 minutes before scooping.
- For an extra chocolate boost, use a mix of semi-sweet and dark chocolate chips.
- If you prefer a softer candy cane bite, sprinkle the crushed pieces on the cookies immediately after baking while they’re still hot.
- These cookies freeze beautifully! Freeze in an airtight container for up to 3 months.
Calories & Nutritional Info
- Calories: Approximately 285 per cookie
- Fat: 14g (8g saturated)
- Carbohydrates: 38g
- Protein: 3g
- Sugar: 26g
- Contains: Gluten, dairy, eggs
- Allergen note: Contains wheat and dairy; can be made with gluten-free flour blend and dairy-free butter alternatives if needed
Common Mistakes to Avoid
- Using mint extract instead of peppermint extract. Mint extract can taste medicinal or toothpaste-like, while peppermint extract gives the true candy cane flavor you’re looking for.
- Overmixing the cookie dough. This develops too much gluten, resulting in tough cookies instead of tender ones. Mix just until ingredients are combined.
- Overbaking the cookies. These cookies should be slightly underbaked for that perfect fudgy center. They’ll continue cooking on the hot baking sheet.
- Adding candy cane pieces too early. If you mix them directly into the dough, they’ll melt and create holes in your cookies. Sprinkle them on top before baking instead.
- Using old baking soda. Make sure your baking soda is fresh for proper leavening. If it’s older than 6 months, consider replacing it.
Alternatives & Substitutions
- Gluten-free version: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- Dairy-free option: Use plant-based butter sticks instead of dairy butter. The texture may be slightly different but still delicious.
- Peppermint intensity: Adjust the peppermint extract amount based on preference – use just 1 teaspoon for milder flavor or up to 2 teaspoons for strong peppermint lovers.
- Chocolate variations: Try using mint chocolate chips, white chocolate chips, or a combination for different flavor profiles.
- No candy canes? Use peppermint baking bits, crushed peppermint bark, or even red and white sprinkles mixed with a bit of extra peppermint extract in the dough.
FAQs
Can I make the dough ahead of time?
Absolutely! The dough keeps well in the refrigerator for up to 3 days. You can also form dough balls and freeze them for up to 3 months. Just add 1-2 minutes to the baking time when baking from frozen.
Why did my candy canes melt too much and make a mess?
Candy canes can melt quickly in the oven. For a cleaner look, try sprinkling the candy pieces on the cookies during the last 2-3 minutes of baking or immediately after taking them out of the oven.
How do I store these cookies to keep them fresh?
Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. For longer storage, freeze in a sealed container for up to 3 months.
Can I make these cookies without peppermint for those who don’t like mint flavors?
Definitely! Simply omit the peppermint extract and candy cane topping. You’ll have delicious double chocolate cookies that everyone can enjoy. Consider adding vanilla extract or almond extract instead.
How do I know when these cookies are perfectly baked?
The edges should be set but the centers will look slightly underdone. They’ll continue baking on the hot cookie sheet after removal from the oven. Trust the timing – even if they look a little soft, 9-11 minutes is usually perfect.
Final Thoughts
These Double Chocolate Peppermint Christmas Cookies embody everything wonderful about holiday baking – they’re festive, flavorful, and sure to create warm memories. The combination of rich chocolate and cool peppermint is simply irresistible. Whether they’re displayed proudly on your holiday cookie platter or packaged with care as heartfelt gifts, they’re bound to become a cherished part of your Christmas tradition.
