Decadent Double Chocolate Peppermint Treats

Unwrap the magic of the holiday season with our irresistible Chocolate Peppermint Cookies! These delectable treats are more than just cookies; they’re a festive experience, designed to bring joy and a burst of refreshing mint to your celebrations. Imagine sinking your teeth into a rich, dark chocolate cookie, perfectly balanced with just the right amount of invigorating peppermint flavor. Each cookie is then elegantly drizzled with creamy white chocolate, creating a beautiful contrast, and crowned with a generous sprinkle of vibrant, crushed peppermint candy canes. This classic flavor combination, presented in such a stunning package, makes these cookies an absolute must-have for any Christmas gathering, cookie exchange, or cozy evening by the fire. Get ready to bake a batch of pure holiday bliss!

Why These Chocolate Peppermint Cookies Are Your New Holiday Favorite

Prepare to fall in love with these double chocolate peppermint cookies – a true embodiment of holiday cheer! Each bite offers an exquisite balance of textures and flavors. You’ll discover a perfectly fudgy center that yields to a satisfyingly soft chew, all encased by edges that are just slightly crisp. This delightful contrast is what makes them so utterly addictive. Beyond their incredible taste, these cookies are remarkably easy to prepare, making them a stress-free addition to your busy holiday schedule. They encapsulate the quintessential flavors of Christmas, bringing a nostalgic warmth to every home.

Visually, these cookies are a showstopper. The deep, dark chocolate base, vibrant white chocolate drizzle, and sparkling red and white peppermint pieces create a stunning visual symphony, perfectly reflecting the festive colors of the season. They’re not just a treat for the palate but also a feast for the eyes, guaranteed to enhance any holiday cookie tray, dessert spread, or gift box. Whether you’re sharing them with loved ones or indulging yourself, these cookies promise to be a highlight of your holiday baking.

If you’re as passionate about holiday baking as we are, you’ll also adore our other festive creations like our indulgent peppermint fudge, classic cut-out sugar cookies, traditional Italian fig cookies (cucidati), and comforting old-fashioned molasses cookies!

Essential Ingredients for Perfection

Crafting these irresistible Chocolate Peppermint Cookies requires a simple yet potent combination of ingredients, each playing a crucial role in achieving their signature flavor and texture.

• For the Rich Chocolate Cookie Base:
  • All-purpose flour: The fundamental structure of our chewy cookies.
  • 100% cacao powder: Provides that deep, intense dark chocolate flavor without excessive sweetness.
  • Baking soda: The leavening agent that helps achieve a soft and slightly risen cookie.
  • Brown sugar and granulated sugar: A balanced mix ensures both chewiness and crisp edges, along with perfect sweetness.
  • Unsalted butter: Essential for richness, tenderness, and aiding in that melt-in-your-mouth texture. Using unsalted butter allows you to control the salt content precisely.
  • Large eggs: Act as binders, adding moisture and richness to the dough. Using room temperature eggs helps them incorporate better into the batter, resulting in a smoother, more uniform dough.
  • Peppermint extract: The star flavor! Choose a good quality extract for an authentic, refreshing minty kick.
  • Salt: Enhances all the other flavors, particularly the chocolate, and balances the sweetness.
• For the Festive Drizzle & Topping:
  • White chocolate chips: For that creamy, contrasting drizzle. High-quality chips melt more smoothly.
  • Canola oil: A small amount helps the white chocolate melt into a perfectly smooth, drizzle-friendly consistency.
  • Crushed peppermint candies (or peppermint sprinkles): The ultimate festive topping, adding a delightful crunch and an extra burst of minty flavor.

Crafting Your Double Chocolate Peppermint Cookies: A Step-by-Step Guide

Making these festive cookies is a straightforward and enjoyable process. Follow these detailed steps to create a batch of perfect Chocolate Peppermint Cookies that will impress everyone.

1. Prepare Dry Ingredients: In a medium-sized bowl, meticulously whisk together the all-purpose flour, rich cocoa powder, baking soda, and a pinch of salt. Whisking ensures these dry ingredients are thoroughly combined and evenly distributed, which is key for a consistent cookie texture. Set this mixture aside for later.
2. Cream Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the room-temperature unsalted butter, granulated sugar, and packed light brown sugar. Beat on medium-high speed until the mixture becomes wonderfully light and fluffy, usually about 2-3 minutes. This creaming process incorporates air, contributing to the cookies’ light texture.
3. Incorporate Eggs and Peppermint: Reduce the mixer speed to low. Add the room-temperature eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Then, add the peppermint extract and mix until just combined. Be careful not to overmix at this stage.
4. Combine Dry and Wet Mixtures: Gradually add the reserved flour mixture to the wet ingredients in the stand mixer. Mix on low speed until the dry ingredients are just incorporated and no streaks of flour remain. Overmixing here can lead to tough cookies, so stop as soon as it’s combined.
5. Optional Chocolate Boost: For an even more decadent “double chocolate” experience, now is the perfect time to gently stir in about 1½ cups of semi-sweet chocolate chips by hand. This adds another layer of rich chocolate flavor and texture.
6. Chill the Dough: This is a crucial step for flavor and texture! Cover the cookie dough tightly with plastic wrap and chill it in the refrigerator for a minimum of 1 hour. For the absolute best flavor development and easier handling, chilling the dough overnight is highly recommended. This allows the flavors to meld and prevents the cookies from spreading too much during baking.
7. Preheat Oven and Prep Baking Sheets: Once your dough is sufficiently chilled, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats. This prevents sticking and ensures even baking and easy cleanup.
8. Portion the Dough: Use a medium cookie scoop (approximately 1½ tablespoons) to portion the chilled dough into uniform balls. Place the dough balls onto the prepared baking sheets, ensuring they are about 2 inches apart to allow for proper spreading.
9. Bake to Perfection: Bake the cookies for 8-10 minutes. The cookies are ready when the edges are set, but the centers still look slightly soft. They will continue to set as they cool. Avoid overbaking to maintain their fudgy, chewy texture.
10. Cool Completely: Remove the baking sheets from the oven and let the cookies cool on the pan for about 5 minutes. This allows them to firm up slightly before transferring them to a wire cooling rack to cool completely. Cooling entirely is essential before decorating. Repeat with any remaining dough.
11. Prepare White Chocolate Drizzle: Once the cookies are completely cool, it’s time for the festive finish! Melt the white chocolate chips according to package directions. For a smoother consistency perfect for drizzling, stir in one teaspoon of canola oil into the melted chocolate. Alternatively, you can use pre-made melting chocolates for convenience.
12. Drizzle and Decorate: Transfer the melted white chocolate into a zip-top bag. Snip a very small hole from one corner of the bag. Drizzle the white chocolate artfully over the tops of all the cooled cookies. Immediately after drizzling each cookie, liberally sprinkle the crushed candy canes or peppermint sprinkles over the wet white chocolate. This ensures the peppermint adheres beautifully.
13. Allow to Set: Let the decorated cookies sit undisturbed until the white chocolate drizzle has fully set. This can take a little while at room temperature, or you can speed it up by placing them in the refrigerator for about 10-15 minutes. Once set, they are ready to be enjoyed, stored, or gifted!

These exquisite chocolate peppermint cookies, with their rich flavor and stunning appearance, are now ready to be the star of your Christmas celebrations. Pack them into pretty Christmas bags or decorative tins to gift to friends and family, or simply keep them all to yourself to savor the festive spirit!

Expert Tips & Creative Variations for Your Chocolate Peppermint Cookies

Elevate your Chocolate Peppermint Cookie game with these essential tips and exciting variations, ensuring every batch is a resounding success and perfectly tailored to your taste.

• Precision in Flour Measurement: Accuracy is paramount in baking. Always measure your flour correctly by aerating it first (fluffing it up with a spoon), then spooning it gently into your measuring cup, and finally leveling it off with the back of a knife. Never scoop flour directly from the bag, as this compacts it and can lead to too much flour, resulting in dry, dense cookies.
• Room Temperature Ingredients are Key: For optimal blending and a smoother, more emulsified dough, ensure your eggs and butter are at room temperature. This allows them to incorporate more evenly with the sugars, creating a light and fluffy mixture crucial for tender cookies.
• The Magic of Overnight Chilling: While chilling the dough for an hour is good, refrigerating it overnight is truly transformative. This extended chill time deepens the chocolate and peppermint flavors, prevents excessive spreading during baking, and contributes to a wonderfully chewy texture. Patience in this step is richly rewarded!
• Amp Up the Chocolate (Double Chocolate Delight): To make these truly “double chocolate peppermint cookies,” fold in about 1½ cups of semi-sweet chocolate chips or chopped dark chocolate into the dough along with the dry ingredients. This adds an extra layer of chocolatey goodness and delightful texture.
• Crushed Candy Cane Quality: For the brightest and most festive topping, use fresh, vibrant peppermint candy canes. If you have any leftover from previous years, make sure they haven’t lost their color or intense peppermint flavor. You can crush them easily by placing them in a zip-top bag and gently tapping with a rolling pin or meat tenderizer.
• Peppermint Extract: Use Sparingly: Peppermint extract is potent! Start with the recommended amount (1 teaspoon) and taste a small piece of the raw dough if you’re unsure, adjusting slightly if you desire a stronger or milder mint flavor. Too much can overpower the chocolate.
• Alternative Drizzles: While white chocolate offers a beautiful contrast, feel free to experiment with dark or milk chocolate drizzles for a different flavor profile. You could even use a combination for a striking effect.

Frequently Asked Questions About Chocolate Peppermint Cookies

Here are some common questions about making, storing, and enjoying your delicious Chocolate Peppermint Cookies:

Discover More Christmas Holiday Treats

Looking for more festive inspiration? Explore these delightful holiday recipes to complete your seasonal baking collection:

Double Chocolate Peppermint Cookies Recipe

A rich, dark chocolate cookie with just the right amount of invigorating peppermint flavor, elegantly drizzled with creamy white chocolate and topped with festive crushed peppermint candy canes. A perfect holiday treat!

Rating: 5 out of 5 stars (based on 2 votes)

Course: Cookie, Dessert
Cuisine: American

Prep Time: 1 hour 20 minutes (includes chilling)
Cook Time: 10 minutes
Total Time: 1 hour 30 minutes

Servings: 36 cookies
Calories: 153 kcal per cookie

Author: Leigh Harris

Ingredients

• 2 cups all-purpose flour
• 1/2 cup 100% cacao powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon peppermint extract (optional, adjust to taste)
• 1 1/2 cups white chocolate chips
• 1 teaspoon canola oil
• 1/3 cup peppermint sprinkles (or crushed candy canes)

Unit System: US Customary (can be converted to Metric)

Instructions

1. In a medium bowl, whisk together the all-purpose flour, 100% cacao powder, baking soda, and salt until well combined. Set aside.
2. In the bowl of a stand mixer, cream the room-temperature unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy (about 2-3 minutes). Reduce speed and add the large eggs one at a time, followed by the peppermint extract. Mix until just combined.
3. Gradually add the whisked flour mixture to the wet ingredients in the mixer. Mix on low speed until the flour is just incorporated and no dry streaks remain. Be careful not to overmix.
4. Cover the cookie dough and chill in the refrigerator for at least 1 hour, or preferably overnight, for best flavor and texture.
5. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
6. Using a medium cookie scoop (about 1½ tablespoons), portion the chilled dough into uniform balls and place them on the prepared baking sheets, ensuring they are about 2 inches apart.
7. Bake for 8-10 minutes, or until the edges are set and the centers appear slightly soft.
8. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
9. Once completely cooled, melt the white chocolate chips with 1 teaspoon of canola oil according to package instructions. Transfer the melted white chocolate to a zip-top bag, snip a tiny hole in one corner, and drizzle decoratively over the tops of the cookies.
10. Immediately sprinkle the crushed peppermint candies or peppermint sprinkles over the wet white chocolate drizzle. Allow the chocolate to set completely before storing or serving.

Notes

Storing: Store these delicious cookies in an airtight container for up to 7 days at room temperature. We highly recommend using cookie tins, as they have a remarkable ability to keep the cookies fresh and chewy for a significantly longer period compared to other storage methods.

Freezing Dough: To prepare ahead, roll the dough into individual balls and place them on a parchment-lined cookie sheet. Freeze the dough balls for about 30 minutes until hard, then transfer them to a freezer-safe container or bag. They can be stored for up to 2 months. When ready to bake, place frozen dough balls on a prepared baking sheet and bake as directed, adding a few extra minutes to the baking time.

Freezing Baked Cookies: You can also freeze baked cookies, but it’s best to do so before decorating them. Once completely cooled, freeze the undecorated cookies in a single layer until solid, then transfer to an airtight freezer container or bag. Thaw them overnight in the refrigerator, then drizzle with melted white chocolate and top with peppermint sprinkles before serving.

Nutrition Information

Serving: 1 cookie (approx 1g)
| Calories: 153 kcal
| Carbohydrates: 19g
| Protein: 2g
| Fat: 8g
| Saturated Fat: 5g
| Cholesterol: 27mg
| Sodium: 77mg
| Potassium: 61mg
| Fiber: 1g
| Sugar: 13g
| Vitamin A: 177IU
| Vitamin C: 1mg
| Calcium: 26mg
| Iron: 1mg