If you love chocolate and you love peppermint… get ready to fall in love with these cookies! These Double Chocolate Peppermint Cookies are rich, soft, and chewy with melty chocolate chips and a cool peppermint twist. They’re topped with a chocolate dip and crushed candy canes perfect for holidays, parties, or cozy weekends!
Method
Mix it Up
Start by placing the softened butter and granulated sugar into a large mixing bowl. Using an electric mixer (or a whisk and some arm strength!), beat them together until the mixture is smooth, light, and creamy. This should take about 2–3 minutes. Once the butter and sugar are well combined, crack in the egg and add both the vanilla and peppermint extracts. Continue mixing until everything is fully incorporated and the batter has a creamy texture with a lovely minty smell.
Dry Ingredients Go In
Next, it’s time to add the dry ingredients. Sprinkle in the baking soda and baking powder, and mix briefly to combine. Then, add the cocoa powder and mix until it’s fully blended into the batter. This gives your dough that deep chocolate flavor. Slowly add the flour a little at a time, mixing gently after each addition. Keep stirring until the flour is completely absorbed and the dough starts to come together into a thick, soft mass.
Add Chocolate Chips
Now for the best part chocolate chips! Fold them into the dough using a spoon or spatula. Make sure they’re evenly distributed so every bite of cookie gets some chocolatey goodness. At this point, your dough should be rich, thick, and slightly sticky.
Shape the Cookies
Using a spoon or cookie scoop, portion out about 1-inch balls of dough. Roll each one between your palms to form a smooth ball and place them on a baking sheet lined with parchment paper or a silicone baking mat. Make sure to leave some space between each ball so they can spread a bit as they bake.
Bake It
Preheat your oven to 350°F (175°C), and once it’s ready, place the tray of cookie dough balls in the oven. Bake the cookies for about 12 minutes. They should look set around the edges but still soft in the center that’s how you get a chewy cookie! Don’t worry if they seem a little underbaked when you first pull them out; they’ll firm up as they cool.
Cool Time
Let the cookies sit on the baking sheet for 5 minutes after removing them from the oven. This helps them finish setting. Then, carefully move them to a wire rack or plate to cool completely before dipping.
Dip and Decorate
While the cookies cool, make the chocolate peppermint topping. In a microwave-safe bowl, combine the chocolate chips and coconut oil (or butter/neutral oil). Microwave in 15–20 second bursts, stirring in between, until the chocolate is melted and smooth. Once the cookies are cool to the touch, dip half of each one into the melted chocolate. Let any extra chocolate drip off, then place the dipped cookie on a lined tray or cooling rack. While the chocolate is still wet, sprinkle crushed peppermint candy over the top. If you want the chocolate to set quickly, pop the cookies into the fridge for about 10 minutes.
Necessary Tools
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Microwave-safe bowl
- Spoon or cookie scoop
Easy Double Chocolate Peppermint Cookies with Candy Cane Crunch
Cuisine: AmericanDifficulty: Easy18
servings15
minutes12
minutes27
minutesIngredients
For the Cookies:
1/2 cup (1 stick) butter, softened to room temperature
1 egg (room temperature)
1 cup granulated sugar (use less if you like it less sweet)
1 tsp vanilla extract
1/2 tsp peppermint extract
1/3 cup cacao or cocoa powder
1 1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup chocolate chips
For the Chocolate Peppermint Topping:
1/2 cup chocolate chips
1 tbsp coconut oil, butter, or neutral oil
1/3 cup crushed peppermint (like candy canes!)
Directions
- Mix it Up!
In a big bowl, beat the softened butter and sugar together using an electric mixer until smooth. Then add the egg, vanilla, and peppermint extract. Mix until it’s creamy and smells amazing. - Dry Ingredients Go In:
Add the baking soda and baking powder. Then mix in the cocoa powder. Finally, stir in the flour slowly until it forms a nice, thick dough. - Add Chocolate Chips:
Fold in the chocolate chips with a spoon so they’re evenly spread in the dough. - Shape the Cookies:
Scoop out 1-inch balls of dough, roll them in your hands, and place them on a lined baking sheet. - Bake It!
Bake the cookies at 350°F (175°C) for about 12 minutes. They should look set but still soft in the middle. - Cool Time:
Let the cookies cool on the pan for a few minutes, then move them to a rack or plate. - Dip and Decorate:
Melt the chocolate chips and coconut oil in the microwave until smooth. Dip half of each cookie into the melted chocolate, then sprinkle crushed peppermint on top. Let them set (you can pop them in the fridge if you’re impatient!).
Notes
- Make sure your butter and egg are room temperature – it helps the dough mix better.
- Don’t overbake! Cookies might look a little soft when you take them out, but they’ll firm up as they cool.
- Crush the peppermint gently – don’t turn it into powder. You want small chunks, not dust.
- If your melted chocolate is too thick, add a tiny bit more oil until it’s smooth for dipping.
Serving Suggestions
- These cookies are perfect with a glass of cold milk or hot cocoa.
- They also make a beautiful gift – wrap a few in a clear bag with ribbon.
- Great for cookie swaps, holiday trays, or just a sweet treat after school!
Fun Fact
Did you know peppermint has been used since ancient times for its refreshing taste and calming smell? It’s not just tasty – it’s also a natural mood booster!
Conclusion
These Double Chocolate Peppermint Cookies are cozy, chocolatey, and have the perfect minty crunch on top. Whether it’s a chilly day, a holiday party, or just because they’re always a good idea! Give them a try and let your kitchen smell like a chocolate peppermint dream.
