Tasty Double Chocolate Peppermint

The smell of double chocolate peppermint cookies baking always signals holiday season at our home. I've perfected mixing deep chocolate dough with cool peppermint chunks, creating treats that look festive and taste amazing. At cookie exchanges and winter parties, these never stick around long.

When I brought these to my daughter's cookie swap years ago, they were gone before the event ended—and that's how our December family tradition was born.

Round Up Your Ingredients

• All-purpose flour: Builds the cookie foundation for that chewy bite, grab unbleached for better results
• Salt: Lifts both chocolate and mint flavors while cutting sweetness, fine sea salt works best
• Unsalted butter: Gives you total salt control plus rich taste, try high-fat European brands when possible
• Granulated sugar: Creates sweetness and that wonderful crisp edge, pure cane sugar delivers top flavor
• Brown sugar: Adds moisture and chewiness with hints of caramel notes, dark brown offers more depth
• High quality chocolate chips or chopped chocolate: Creates pockets of melty goodness, aim for sixty percent cacao or higher
• Peppermint extract: Adds fresh mint kick throughout the dough, always pick pure not artificial
• Crushed peppermint candies or candy canes: Brings texture and bursts of mint, crush them just before using

Baking Instructions

Make the Dough:

Beat unsalted butter, brown sugar and granulated sugar in a big bowl for about four minutes until it looks pale and fluffy. This creates the base for super soft cookies.

Add egg and extract:

Mix in your egg, peppermint extract and maybe a dash of vanilla until they're completely blended. Don't forget to scrape the bowl sides for even mixing.

Combine the dry ingredients:

In another bowl, stir together all-purpose flour, salt and unsweetened cocoa powder until there aren't any lumps and salt is spread throughout.

Mix Wet and Dry:

Slowly add your flour mix to the butter mix with the mixer on low. This stops flour pockets and makes sure everything mixes evenly.

Fold in chocolate:

Carefully mix in your chocolate pieces and about half the crushed peppermint just enough to spread them around evenly.

Chill the Dough:

Wrap the bowl tightly and stick it in the fridge for half an hour. This helps your cookies stay thick instead of spreading too flat while baking.

Preheat and Portion:

Heat your oven to three hundred fifty degrees and cover two cookie sheets with parchment. Use a scoop or spoons to make dough balls, keeping them two inches apart.

Bake:

Cook for around ten to twelve minutes, switching tray positions halfway. The edges should look done but middles still slightly soft. Don't cook too long or you'll lose the fudgy center.

Cool and Finish:

Let them sit on the trays for five minutes before moving to a cooling rack. Sprinkle the rest of your crushed peppermint on top while they're still warm so it sticks better.

I love sprinkling candy canes on warm cookies most because it reminds me of childhood days when grandma let me decorate each batch with extra peppermint pieces. We used to compete for who could make the prettiest cookie, and that memory still makes these extra special to me.

Taste Enhancers

Keep these cookies in a sealed container at room temp and they'll stay soft about five days. To extend their chewiness, tuck in a slice of bread or apple. The moisture works magic. For longer storage, freeze them after baking and warm them up before serving. That way you'll always have sweets ready when friends drop by.

Ways To Serve

Put these on a holiday plate next to some hot cocoa or spiced tea. For fancy occasions, add a drizzle of melted chocolate and extra peppermint bits. They make wonderful presents wrapped in boxes with pretty ribbons. I also love sandwiching peppermint or vanilla ice cream between two cookies for a special treat.

Fun Variations

Don't like peppermint? Just swap in pure vanilla or orange extract for a different holiday feel. A cup-for-cup gluten-free flour mix works great here too. For dairy-free versions, grab some vegan butter and dairy-free dark chocolate. I sometimes mix things up with white chocolate chunks or add a bit of espresso powder for the adults.

The best reward is watching people smile as they take their first bite. Have fun baking these treats and creating special holiday memories with each batch you make.

Common Questions About This Recipe

→ How can I achieve chewy centers?

Make sure you chill the dough and don't leave them in the oven too long so the middle stays soft while the edges get crispy.

→ Can I use other types of chocolate?

Sure, you can try white or milk chocolate bits, but dark or semisweet chocolate works best with the mint flavor.

→ Why should I rotate baking sheets?

Switching the pans around halfway through cooking makes sure heat reaches all cookies evenly for balanced baking.

→ How do I prevent spreading?

Putting the dough in the fridge helps stop cookies from spreading too much and keeps their shape while baking.

→ When should I transfer cookies to a rack?

Give cookies a few minutes to set on the hot pan before moving them to a wire rack to finish cooling so they don't fall apart.