Double Chocolate Peppermint Cookies
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These are the best Double Chocolate Peppermint cookies ever. These cookies are rich in chocolate flavor and have a great peppermint flavor. Topped with candy canes, these candy cane cookies are perfect for the Christmas season.
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Double Chocolate Peppermint Cookies Recipe
Rich and decadent peppermint infused chocolate cookies drizzled with dark chocolate and sprinkled with crushed candy canes. The quintessential Christmas cookie! This is one of my favorite times of year-adults and children so excited and happy for the upcoming holiday. To make it even better we had our first stick to the ground snowfall yesterday! December really made an appearance and it got me very excited for the next few weeks! This weekend my husband and I will be putting up the Christmas tree! So excited! I am one of those people that get really sad after the first of January when we have to take the tree down. It just makes me so happy to turn on the lights and sit near the tree with a cup of hot chocolate and I bet these cookies would be an awesome addition to the hot chocolate. Make room for these amazing cookies this holiday season, you will be glad you did.
Can I Freeze the Dough for These Peppermint Christmas Cookies
I love making cookies but I do not always have time to make cookies. That is what makes freezing cookie dough such a great idea. If you have ever bought premade cookie dough that you just move the cookie dough balls to a cookie sheet and bake, this is similar. When you make the cookie dough, you will scoop it like it is going into the oven. Once it is ready, put them on a plate or onto a cookie sheet and then freeze them. Once the cookie dough balls are frozen, you can move them to a freezer bag. Doing it this way lets you be able to remove as few or as many cookie dough balls as you like. You will bake the cookies as normal.
What’s the Best Mint for Peppermint Cookies?
The best part about these cookies is that you can use whatever mints you want. You can use soft mints if you want a soft cookie but if you are looking for a soft cookie with a crunch, you can use hard peppermints or use candy canes.
How do I Crush Peppermints for the Topping?
There are a few ways to crush the peppermints for the topping on these double chocolate peppermint cookies. If you are having a hard time getting the mints into small enough pieces, you can put them in a baggie smash them using a tenderizer or a rolling pin or you can use a food processor.
Ingredients for Double Chocolate Cookies
- Bittersweet chocolate chips
- All purpose flour
- Natural unsweetened cocoa powder
- Baking powder
- Instant espresso powder
- Salt
- Unsalted butter
- Sugar
- Vanilla extract
- Peppermint extract
- Eggs
- Candy canes or red-and-white- striped hard peppermint candies
How to Make Chocolate Peppermint Cookies
Preheat oven to 375°F. Line 2 baking sheets with parchment paper; set aside.
In a small, microwave-safe bowl, melt chocolate in the microwave on high power for 45 seconds. Stir. If un-melted pieces remain continue microwaving and stirring the chocolate in ten-second intervals until it is all melted and smooth. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.
In a medium bowl, whisk together flour, cocoa powder, baking powder, espresso powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate. Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips.
Roll a tablespoon of dough into a 1½-inch ball and place it on the prepared baking sheet. Repeat with remaining dough, spacing cookies 2 inches apart.
Bake cookies in preheated oven until cracked all over, about 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to cooling racks to cool completely.
Rewarm reserved 2/3 cup chocolate in the microwave on high for 10 second intervals until smooth. Place melted chocolate in a ziploc bag and snip off the very tip of the bag. Gently squeeze chocolate drizzles all over the cookie. Sprinkle with crushed candy canes. Chill just until chocolate sets, about 20 minutes.
Want More Cookie Recipes?
If you love cookies, you will want these other cookie recipes. With this many delicious choices, you are going to wonder which cookies to make first.
- Root Beer Float White Chocolate Chip Cookies – Wait until you try these Root Beer Float White Chocolate Chip Cookies! These cookies are great for holidays, parties or bake sales, these root beer float cookies are perfection.
- Pumpkin Chocolate Chip Cookies Recipe -You are going to love these chewy Pumpkin Chocolate Chip Cookies Recipe. They are so good, you are going to be craving pumpkin season all year long.
- Peanut Butter Easy Snickerdoodle Cookies – These are the best snickerdoodle cookies recipe. Perfect for any time of the year, these easy snickerdoodles are also perfect for the holidays.
- Homemade Gingerbread Cookies Recipe – These are the best gingerbread crinkle cookies you will ever eat. Easy to make, enjoy these gingerbread cookies this holiday season.
- Strawberry Cookies with Chocolate Chips – These soft chewy cookies feature a delicious strawberry taste packed with chocolate chips. This might be the best cookie you will ever try.
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Double Chocolate Peppermint Cookies
Ingredients
- 2 1/2 cups 16 ounces bittersweet chocolate chips (no more than 61% cacao), divided
- 1 1/2 cups all purpose flour
- 1/4 cup natural unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon instant espresso powder
- 1/2 teaspoon salt
- 1/2 cup 1 stick unsalted butter, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 large eggs
- 4 candy canes or 16 red-and-white- striped hard peppermint candies, coarsely crushed
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Instructions
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper; set aside.
- In a small, microwave-safe bowl, melt chocolate in the microwave on high power for 45 seconds. Stir. If un-melted pieces remain continue microwaving and stirring the chocolate in ten-second intervals until it is all melted and smooth. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, espresso powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate. Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips.
- Roll a tablespoon of dough into a 1½-inch ball and place it on the prepared baking sheet. Repeat with remaining dough, spacing cookies 2 inches apart.
- Bake cookies in preheated oven until cracked all over, about 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to cooling racks to cool completely.
- Rewarm reserved 2/3 cup chocolate in the microwave on high for 10 second intervals until smooth. Place melted chocolate in a ziploc bag and snip off the very tip of the bag. Gently squeeze chocolate drizzles all over the cookie. Sprinkle with crushed candy canes. Chill just until chocolate sets, about 20 minutes.
Notes
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