Amazing 18 double chocolate peppermint cookies

Hello there! I’m Alex, and if your kitchen is anything like mine this time of year, it smells deliciously confusing—a little bit of spice, a little bit of roast, and a whole lot of something wonderful baking. Forget the fussy, complicated desserts; my favorite thing to make in December is something utterly decadent that still feels easy. That’s why I’m sharing what I truly believe is the **ultimate chewy double chocolate peppermint cookies** recipe you’ll ever need. These aren’t just cookies; they are little fudgy, minty bites of holiday cheer, made even better with a glistening peppermint bark drizzle right on top. Trust me on this one—creating these brings me pure cooking joy every single time.

Why You Will Love These Ultimate Chewy Double Chocolate Peppermint Cookies

Making people happy in the kitchen doesn’t require hours of work, especially when it comes to holiday treats. These Christmas baking ideas are designed to be deeply satisfying without keeping you stuck at the mixer all afternoon.

Texture and Flavor Profile

If you’re looking for a cookie that crumbles just right, you’ve found it. We aim for that gorgeous, soft, almost brownie-like center every time. The combination of rich, dark cocoa with that cool, surprising burst of peppermint is just incredible.

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Festive Presentation

Let’s be honest, presentation counts when you’re putting out a holiday cookie tray! The final drizzle of white chocolate and crushed candy canes gives these a lovely, professional finish reminiscent of Peppermint Bark Style, making them look much fancier than they actually are.

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Speed and Simplicity

This recipe genuinely comes together so fast. While chilling the dough enhances the chewiness, most of the mixing and baking can be done in under 30 minutes if you’re in a hurry! They qualify as one of those truly quick cookie recipes when you need a last-minute treat.

Gathering Ingredients for Decadent Double Chocolate Peppermint Cookies

Okay, let’s talk supplies! Pulling together the ingredients for these double chocolate peppermint cookies is half the fun, especially when you get to measure out all that dark cocoa and those sugary peppermint candies. You want to make sure you have everything ready before you start mixing so there are no frantic last-minute dashes to the pantry. A little preparation goes a long way toward keeping that stress out of the kitchen!

For the Ultimate Chewy Double Chocolate Peppermint Cookies Dough

The structure of these cookies relies on having the right fats and sugars ready to go. Don’t use cold butter, please! We need it perfectly softened so it creams up beautifully. Also, make sure your brown sugar is nice and packed into the measuring cup.

• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1 large egg
• 2 teaspoons vanilla extract
• 1 teaspoon peppermint extract (this is key!)
• 1/3 cup Dutch-processed cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup white chocolate chips
• 1/2 cup crushed peppermint candies (these go right into the dough)

For the Peppermint Bark Drizzle Topping

This drizzle is what takes these from great to totally show-stopping. We keep it simple so the peppermint flavor really pops. If you’re looking for a great recipe for moist hot chocolate treats in general, you should check out my hot chocolate cupcakes while you’re gathering supplies!

• 7 ounces high-quality white chocolate, chopped
• 1 teaspoon coconut oil (this helps prevent seizing when melting)
• 1/2 cup crushed peppermint candies (saved for sprinkling on top of the drizzle)

Step-by-Step Instructions for Perfect Double Chocolate Peppermint Cookies

Alright, let’s get these amazing double chocolate peppermint cookies into the oven! This is where the magic happens, but remember, the trick to keeping them soft is mixing just enough, and baking just a tiny bit less than you think you should. You’ve already got your ingredients ready, so we can jump right into the action. If you need a refresher on making bar cookies, I’ve got a great guide on sugar cookie bars that follows a similar gentle mixing philosophy!

Mixing the Double Chocolate Peppermint Cookies Base

First things first, get your oven preheated to 350°F (175°C) and line those baking sheets with parchment paper—that’s my non-negotiable step for easy cleanup. Start by creaming that softened butter and packed brown sugar together until it’s happy and light; you should see a visible lightening of the color. Once that looks perfectly smooth, beat in your egg, vanilla extract, and that essential peppermint extract. In a separate bowl, whisk your cocoa powder, flour, baking soda, and salt together. Now, slowly fold the dry stuff into the wet stuff. I mean *slowly*. Mix on low speed until it’s just combined. Stop, scrape the bowl, and fold in the white chocolate chips and the crushed candies by hand. Overmixing here is the enemy of chewiness!

Baking and Cooling Your Festive Chocolate Baking

Scoop rounded tablespoons of dough onto your prepared sheets, leaving a good two inches around each mound—these are decadent chocolate cookies and they will spread a little! Pop them into the oven for 10 to 12 minutes exactly. Here’s the secret for that fudgy texture: stop baking when the edges look set but the centers still look slightly soft, almost underdone. They finish cooking on the hot sheet. Let them chill out there for about five minutes before gently moving them to a wire rack to cool completely. You can’t drizzle a warm cookie, trust me on that one.

Creating and Applying the Peppermint Bark Drizzle

Once the cookies have totally cooled down—and I mean cool, not even a hint of warmth—it’s time for the fancy part! Put your chopped white chocolate and coconut oil in a microwave-safe bowl. Heat it in 30-second bursts, stirring really well between each burst, until it’s silky smooth. Now, take that melted white chocolate and drizzle it back and forth right over the cookies. While the chocolate is still wet, immediately shower those stripes with the remaining 1/2 cup of crushed peppermint candies. You need to move fast here! Let them sit somewhere safe until that drizzle hardens right up. Now you have beautiful peppermint chocolate treats!

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Expert Tips for the Best Double Chocolate Peppermint Cookies Texture

I know, I know, you want these to be perfect! Texture is everything when it comes to cookies, right? We are aiming for that absolute perfect balance here—not just another hard sugar cookie with some mint thrown in. These little secrets, pulled straight from my testing notes, are what ensure your double chocolate peppermint cookies nail that coveted chewy center every single time. These aren’t just rules; they are guidelines for pure joy!

Dough Chilling: The Secret to Chewy Peppermint Cookies

If you have the patience, this is the single best thing you can do for your cookies. My notes say it clearly: chill the dough for at least 30 minutes before you scoop them onto the sheet. Why? When the butter chills, the dough spreads less in the oven. Less spreading means a thicker cookie, which translates directly into that soft, fudgy center you are craving. Plus, letting the flavors mingle in the fridge just makes them taste better overall!

Cocoa Powder Choice for Deep Chocolate Flavor

Don’t just grab any old cocoa powder sitting in the back of your cupboard! To get those dark, rich, almost black tones that make these taste like fudgy chocolate cookies, you absolutely need to use Dutch-processed cocoa powder. It has a lower acidity, which gives you that luxurious, deep chocolate color and flavor, much more intense than natural cocoa. It’s worth the extra step to buy it; it genuinely transforms the cookie base.

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I also learned that adding just a tiny pinch of espresso powder (if you have it handy) really boosts the chocolate notes without making it taste remotely coffee-like. It works wonders in my red velvet brownies too!

Storage and Reheating for Your Double Chocolate Peppermint Cookies

These double chocolate peppermint cookies are so decadent, you might want to save some for later, even though I bet they won’t last long! Because we have that lovely white chocolate drizzle and crushed candy topping, you need to be careful how you store them. Pop them into a good airtight container on the counter—no need for the fridge, as that can sometimes make cookies dry out faster.

They stay perfectly soft and chewy for about three to four days, honestly. If you happen to make extra fudge, you should check out my guide on easy peanut butter fudge for tips on storing that, too! These cookies don’t really need reheating, but if you want to soften them up a tiny bit, just 10 seconds in the microwave will bring that fudgy center right back to life.

Variations on Classic Double Chocolate Peppermint Cookies

You asked for double chocolate peppermint cookies, but who says you have to stop there? That’s the best part about baking at home—you get to customize everything for your particular crew. If you are making these for a cookie exchange or just want to go totally over the top with these festive chocolate baking creations, I have a couple of fun twists that will make your batch feel super gourmet.

Dipping for Gourmet Holiday Cookies

If you feel like going the extra mile, try this: once your cookies are completely cooled but before you touch the white chocolate drizzle, grab some good quality dark chocolate. Melt it down (using the same gentle microwave method we used before) and dip the bottom half of the entire cookie into the dark chocolate. Let that set up first, and *then* go over the top with the white chocolate drizzle. It’s heavy, but oh my goodness, it looks stunning on a platter!

Ingredient Swaps for Peppermint Chocolate Treats

Another simple way to change things up is inside the actual dough. If you prefer a richer, less sweet end result, swap out the 3/4 cup of white chocolate chips in the dough for dark chocolate chips instead. You get even more melt-in-your-mouth chocolate goodness that way. Also, if you haven’t done so already, toss in just a tiny pinch of espresso powder when you add your cocoa; it deepens the richness, almost like my hot fudge brownie bread recipe does for chocolate desserts.

Frequently Asked Questions About Double Chocolate Peppermint Cookies

It’s totally normal to have a few questions bubbling up, especially when you’re trying out a new favorite recipe! I’ve pulled together some of the most common things I hear about making these perfect double chocolate peppermint cookies so you can bake with total confidence this holiday season.

Can I make these Double Chocolate Cookies without peppermint extract?

Yes, you absolutely can! If you happen to be out of peppermint extract for these Christmas baking ideas, I would suggest substituting it with about 1/4 teaspoon of extra vanilla extract. But I have to warn you, you are losing that signature minty kick! The vanilla will still taste great with the chocolate, but it won’t be that refreshing peppermint treat you were envisioning. Make it a point to grab some peppermint extract next time!

How do I get the ‘brownie-like center’ in my Chewy Peppermint Cookies?

That fudgy center is earned! The two biggest secrets are making sure you use Dutch-processed cocoa powder, which gives that dark, rich base, and slightly under-baking them—seriously! Pull them out when the center still looks a tiny bit soft. They firm up beautifully on the hot baking sheet during that 5-minute rest. This guarantees you get those soft, chewy peppermint cookies rather than something dry.

Are these considered Quick Cookie Recipes for Christmas Baking Ideas?

They certainly are! If you skip the dough chilling, these actually fly through the active process really fast—you can get them mixed, scooped, and in the oven in under 35 minutes total, making them one of the best quick cookie recipes for those hectic days. If you do chill the dough, that adds time, but honestly, waiting pays off flavor-wise. Even with chilling, they are much faster than a complex layered dessert!

Nutritional Estimates for Your Festive Chocolate Baking

Okay, look, I’m so passionate about the joy of baking that sometimes I forget we all have calorie counts lingering in the back of our minds! These double chocolate peppermint cookies are definitely on the decadent side—hello, white chocolate drizzle!—so these numbers reflect that richness. Remember, these are just estimates for one cookie, based on the recipe yielding exactly 18 of these beauties.

Don’t stress too much about the numbers, though. The satisfaction you get when someone bites into one of these perfectly fudgy, minty treats? That’s worth every single calorie, in my book! If you need to tweak things, swapping out the white chocolate chips in the dough for mini dark chocolate chips will change the macros slightly, but I highly recommend going for the full experience!

• Serving Size: 1 cookie
• Calories: 220
• Total Fat: 13g
• Total Carbohydrates: 25g
• Protein: 3g

Share Your Best Chocolate Peppermint Recipe Creations

I truly hope these **double chocolate peppermint cookies** bring as much warmth and joy to your home as they do to mine this holiday season. When you bake them up, please let me know how you liked them! Rate the recipe right below and leave a comment—I read every single one and love hearing what you thought about the chewiness.

If you snapped a picture of your festive chocolate baking creations, please tag me on social media so I can see your beautiful drizzle work! You can always find me hanging out over on my Facebook page at Alex Hayes at Pure Cooking Joy. Happy baking, and remember to keep finding that joy in the simple stuff!

Don’t forget to browse the rest of my favorite holiday cookie recipes for filling up that cookie exchange box!

Ultimate Chewy Double Chocolate Peppermint Cookies with Peppermint Bark Drizzle

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Make these decadent, chewy double chocolate peppermint cookies. They feature a rich, fudgy center and a refreshing peppermint finish, perfect for your holiday baking tray. We finish them with a simple peppermint bark drizzle.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 12 min
• Total Time: 32 min
• Yield: 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1 large egg
• 2 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 1/3 cup Dutch-processed cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup white chocolate chips
• 1/2 cup crushed peppermint candies (for mixing in)
• For the Drizzle: 7 oz high-quality white chocolate, chopped
• 1 teaspoon coconut oil
• 1/2 cup crushed peppermint candies (for topping)

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Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and light brown sugar until light and fluffy. You want this mixture smooth.
3. Beat in the egg, vanilla extract, and peppermint extract until just combined.
4. In a separate medium bowl, whisk together the cocoa powder, flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
6. Fold in the 3/4 cup of white chocolate chips and the 1/2 cup of crushed peppermint candies.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. You will get about 18 to 20 cookies.
8. Bake for 10 to 12 minutes. The edges should look set, but the centers should still look slightly soft for a chewy texture.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Prepare the drizzle: In a microwave-safe bowl, combine the chopped white chocolate and coconut oil. Microwave in 30-second intervals, stirring well after each, until smooth.
11. Once the cookies are cool, drizzle the melted white chocolate mixture over the tops of the cookies.
12. Immediately sprinkle the remaining 1/2 cup of crushed peppermint candies over the wet drizzle.
13. Allow the drizzle to set completely before serving or storing your festive chocolate peppermint treats.

Notes

• For the fudgiest cookies, chill the dough for at least 30 minutes before scooping and baking. This helps prevent spreading.
• Use Dutch-processed cocoa powder for a deeper, darker chocolate color and flavor, similar to a brownie.
• If you do not have peppermint extract, you can substitute it with 1/4 teaspoon of extra vanilla extract, but you will lose some of the signature mint flavor.

Nutrition

• Serving Size: 1 cookie
• Calories: 220
• Sugar: 18
• Sodium: 110
• Fat: 13
• Saturated Fat: 8
• Unsaturated Fat: 5
• Trans Fat: 0.1
• Carbohydrates: 25
• Fiber: 1
• Protein: 3
• Cholesterol: 25