The Ultimate Double Chocolate Peppermint Cookies: A Festive Holiday Delight
As the holiday season draws near, there’s nothing quite like the comforting aroma of freshly baked cookies filling your home. And when it comes to festive treats, these Double Chocolate Peppermint Cookies stand out as a true masterpiece. Imagine a rich, dark chocolate cookie, intensely fudgy and satisfying, infused with just the right touch of refreshing peppermint. Each bite is a symphony of flavors and textures, with slightly crisp edges giving way to a soft, chewy center. To elevate this holiday experience, these decadent cookies are elegantly drizzled with creamy white chocolate and generously topped with sparkling crushed peppermint candy canes, adding a delightful crunch and a vibrant pop of color. Perfect for sharing with loved ones, gifting to friends, or simply savoring by the fireplace, this recipe promises to bring warmth and joy to your Christmas celebrations. Get ready to bake a batch of these irresistible cookies that are as beautiful to look at as they are delicious to eat.
Why You’ll Love These Irresistible Chocolate Peppermint Cookies
These Double Chocolate Peppermint Cookies are more than just a seasonal treat; they’re an experience waiting to happen. Here’s why they’ll quickly become a cherished part of your holiday baking tradition:
- Unforgettable Texture: Prepare for pure bliss! Each cookie boasts a perfect balance of fudgy richness, with delightful crisp edges that give way to an incredibly soft and chewy interior. This textural contrast makes every bite satisfying and addictive.
- Effortlessly Festive: Don’t let their elegant appearance fool you – these cookies are surprisingly easy to make. With straightforward steps and common ingredients, even novice bakers can achieve stunning, bakery-quality results.
- Iconic Christmas Flavors: The classic combination of deep chocolate and cool peppermint is synonymous with the festive season. It’s a nostalgic flavor profile that evokes the joy and magic of Christmas.
- Visually Stunning: Dressed in rich dark chocolate, bright white chocolate drizzle, and vibrant red and white crushed candy canes, these cookies are a feast for the eyes. Their festive colors make them a showstopper on any holiday cookie platter or gift box.
- Perfect for Gifting: Baked with love, these cookies make thoughtful and impressive homemade gifts. Package them in beautiful tins or bags, and spread cheer to your friends, family, and neighbors. They hold up well, ensuring your thoughtful gesture remains delicious.
- A Crowd-Pleaser: Whether at a holiday party, a family gathering, or a quiet evening at home, these cookies are guaranteed to be a hit. Their delightful flavor combination appeals to almost everyone, making them an excellent addition to any dessert spread.
- Rich & Decadent: If you’re a chocolate lover, these are for you. The use of cocoa powder in the base, along with the option to add semi-sweet chocolate chips, creates a truly double chocolate experience that is intensely satisfying.
Key Ingredients for Perfect Peppermint Chocolate Cookies
Crafting these exceptional Double Chocolate Peppermint Cookies relies on a selection of quality ingredients. Understanding the role each plays will help you achieve the perfect festive treat:
- Cookie Base Essentials:
- All-Purpose Flour: The foundational structure of our cookies. Proper measurement is crucial for achieving the right texture – neither too dense nor too crumbly.
- 100% Cacao Powder (Unsweetened): This is where the deep, rich chocolate flavor comes from. Using 100% cacao ensures a profound chocolatey base that contrasts beautifully with the sweetness of the sugars and toppings.
- Baking Soda: Our leavening agent, responsible for giving the cookies their slight lift and contributing to their chewy texture.
- Salt: A flavor enhancer that balances the sweetness and deepens the chocolate notes. Don’t skip it!
- Unsalted Butter (Room Temperature): Essential for a smooth, creamy dough. Room temperature butter creams beautifully with sugar, incorporating air for a light and tender cookie.
- Granulated Sugar & Light Brown Sugar: This combination is key to the cookie’s texture and flavor. Granulated sugar contributes to crisp edges, while brown sugar adds moisture, chewiness, and a subtle caramel note. Make sure brown sugar is packed when measuring.
- Large Eggs (Room Temperature): Act as a binder and add richness to the dough. Using room temperature eggs ensures they emulsify better with the butter and sugar, resulting in a more uniform dough.
- Peppermint Extract (Optional, but Recommended!): This is the star of the peppermint flavor. Use a good quality extract for the best taste. Adjust the amount to your preference – a little goes a long way!
- Drizzle & Topping Components:
- White Chocolate Chips: Provide a beautiful visual contrast and a sweet, creamy layer that complements the dark chocolate. High-quality white chocolate melts smoothly for a perfect drizzle.
- Canola Oil (or other neutral oil): A small amount helps the white chocolate melt into a smooth, drizzle-friendly consistency without seizing.
- Crushed Peppermint Candies (or Peppermint Sprinkles): The final festive touch! These add a delightful crunch and an intense burst of peppermint flavor, along with their iconic red and white colors. Feel free to crush candy canes yourself for a more rustic look or use store-bought peppermint sprinkles for convenience.
How to Make Double Chocolate Peppermint Cookies: A Step-by-Step Guide
Creating these festive cookies is a straightforward process, but paying attention to a few details will ensure perfect results every time. Follow these steps for an utterly delicious batch:
- Combine Dry Ingredients: In a medium-sized bowl, whisk together your all-purpose flour, 100% cacao powder, baking soda, and salt until thoroughly combined. This step ensures that the leavening agent and flavorings are evenly distributed throughout the dry mixture, preventing pockets of unmixed ingredients in your final cookies. Set this bowl aside.
- Cream Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened unsalted butter, granulated sugar, and packed light brown sugar. Beat on medium speed for about 2-3 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air, which contributes to the cookies’ light texture.
- Add Eggs and Peppermint: Reduce the mixer speed to low. Add the room temperature large eggs, one at a time, mixing well after each addition until fully incorporated. Stir in the peppermint extract. Be careful not to overmix at this stage; just combine until smooth.
- Incorporate Dry into Wet: Gradually add the reserved dry flour mixture to the wet ingredients in the stand mixer. Mix on low speed until just combined. It’s crucial not to overmix the dough once the flour is added, as this can develop the gluten too much, leading to tough cookies. Stop mixing as soon as no dry streaks of flour are visible.
- Optional Chocolate Boost: For an even richer “double chocolate” experience, this is the perfect time to stir in about 1 to 1½ cups of semi-sweet chocolate chips. Fold them in gently by hand with a spatula until evenly distributed.
- Chill the Dough: Cover the cookie dough tightly with plastic wrap and chill it in the refrigerator for at least 1 hour. For the absolute best flavor development, texture, and to prevent excessive spreading during baking, chilling the dough overnight is highly recommended. Don’t skip this step!
- Prepare for Baking: When ready to bake, preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper or silicone mats. This prevents sticking and ensures even baking.
- Portion the Dough: Use a medium cookie scoop (approximately 1½ tablespoons) to portion the chilled dough into uniform balls. Place the dough balls on the prepared baking sheets, ensuring they are about 2 inches apart to allow for proper spreading.
- Bake to Perfection: Bake the cookies for 8-10 minutes. They are done when the edges are lightly set and the centers still look slightly soft. Avoid overbaking, as this will result in a drier, less fudgy cookie.
- Cooling Process: Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This allows them to set further before you transfer them. Then, carefully transfer the warm cookies to a wire cooling rack to cool completely. This ensures air circulation and prevents soggy bottoms.
- Prepare White Chocolate Drizzle: Once the cookies are entirely cool, melt the white chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring in between, or using a double boiler. Add 1 teaspoon of canola oil (or coconut oil) to the melted chocolate and stir until smooth and easily drippable. This oil helps create a smooth consistency for drizzling. Alternatively, use store-bought melting wafers or candy melts.
- Drizzle and Decorate: Transfer the melted white chocolate to a zip-top bag. Snip a very tiny corner off the bag to create a fine opening. Drizzle the white chocolate artistically over the tops of all the cooled cookies. Immediately, while the white chocolate is still wet, sprinkle the crushed peppermint candies or peppermint sprinkles generously over the drizzled cookies.
- Set and Store: Allow the white chocolate to fully set and harden before storing the cookies. This can take about 30 minutes at room temperature, or you can speed up the process by placing them in the refrigerator for 10-15 minutes.
- Share or Indulge: Once set, these beautiful and delicious cookies are ready to be enjoyed! Wrap them in pretty Christmas bags or decorative tins to gift to friends and family, or keep them all to yourself for a well-deserved treat.
Wrap in pretty Christmas bags or tins and gift to friends and family.
Or keep them all to yourself!
Chocolate peppermint cookies just in time for Christmas.
Expert Tips & Creative Variations for Your Chocolate Peppermint Cookies
Elevate your Double Chocolate Peppermint Cookies even further with these expert tips and creative variations:
- Accurate Flour Measurement: Always aerate your flour by fluffing it with a fork or spoon before measuring. Then, spoon the flour into your measuring cup and level it off with a straight edge (like the back of a knife). Scooping directly from the bag can compact the flour, resulting in too much flour and a dry, dense cookie.
- Room Temperature Ingredients are Key: Ensure your butter and eggs are at room temperature. Softened butter creams more easily with sugar, incorporating air for a lighter texture. Room temperature eggs emulsify better, creating a smoother, more uniform dough. This simple step makes a significant difference in the final cookie quality.
- Don’t Skimp on Chilling Time: While an hour of chilling helps, refrigerating the cookie dough overnight yields a vastly superior flavor and texture. The flavors have more time to meld, and the butter solidifies completely, preventing the cookies from spreading too much in the oven. This results in thicker, chewier cookies with a more pronounced taste.
- Go for Triple Chocolate: Make these truly decadent by adding 1 to 1½ cups of semi-sweet, milk, or even dark chocolate chips directly into the cookie dough alongside the dry ingredients. This adds another layer of chocolatey goodness.
- Adjust Peppermint Intensity: The amount of peppermint extract can be adjusted to your taste. Start with 1 teaspoon for a subtle hint, and if you love a strong minty kick, you can increase it to 1½ teaspoons. Always taste a tiny bit of the raw dough (before adding eggs for safety) if you want to be precise, or just use your best judgment.
- Alternative Toppings: Instead of or in addition to crushed candy canes, consider sprinkling mini chocolate chips, white chocolate shavings, or even a dusting of cocoa powder on top for a different visual and flavor twist.
- Make Them Sandwich Cookies: For an extra-special treat, once the cookies are cooled, spread a thin layer of peppermint buttercream frosting between two cookies to create delightful sandwich cookies.
- Use Melting Wafers: If you struggle with melting white chocolate chips smoothly, consider using white melting wafers or candy melts. They are specifically designed for easy melting and drizzling, often resulting in a glossier finish.
Serving Suggestions for Your Festive Cookies
These Double Chocolate Peppermint Cookies are a delight on their own, but here are some ideas to make them even more special:
- Classic Milk Pairing: There’s nothing quite like a cold glass of milk to complement a rich chocolate cookie. The creaminess of the milk perfectly balances the intensity of the chocolate and the freshness of the peppermint.
- Coffee or Hot Chocolate Companion: Serve these cookies alongside a warm cup of coffee, a soothing mug of tea, or a decadent hot chocolate. The flavors meld beautifully, making for a cozy and comforting experience.
- Holiday Dessert Platter: Arrange these vibrant cookies on a festive platter with other holiday favorites like sugar cookies, gingerbread, and shortbread for a truly impressive spread. Their striking colors will make them stand out.
- Thoughtful Homemade Gifts: Package them beautifully in cookie tins, cellophane bags tied with ribbon, or small gift boxes. They make wonderful hostess gifts, teacher appreciation presents, or a delightful surprise for neighbors during the holiday season.
- Ice Cream Topper: Crumble a cooled cookie over a scoop of vanilla or chocolate ice cream for an instant festive dessert sundae.
Frequently Asked Questions About Chocolate Peppermint Cookies
For these Double Chocolate Peppermint Cookies, unsweetened 100% cacao powder (like Dutch-processed cocoa powder) is highly recommended. It provides a deeper, richer chocolate flavor and a darker color, which perfectly complements the festive white chocolate and peppermint. Natural unsweetened cocoa powder can also be used, but the flavor profile might be slightly less intense.
While peppermint extract offers that distinct holiday flavor, you could technically use spearmint extract for a milder, sweeter mint. However, for the true “chocolate peppermint” experience associated with the holidays, peppermint extract is the way to go. Be cautious when substituting, as different extracts have varying intensities.
Peppermint sprinkles are fantastic for decorating these chocolate peppermint cookies, of course! They offer a similar festive look and flavor to crushed candy canes but can be more convenient. Beyond cookies, you can use them to top brownies, cupcakes, hot chocolate, ice cream, or even to decorate the rims of holiday cocktail glasses. They add a pop of color and minty crunch to almost any sweet treat!
Yes, you absolutely can freeze baked cookies, though it’s best to freeze them undecorated. Once the cookies are completely cooled, place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer them to a freezer-safe airtight container or heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 2-3 months. When ready to enjoy, thaw them overnight in the refrigerator or at room temperature, then drizzle with melted white chocolate and sprinkle with crushed candy canes or peppermint sprinkles.
After the white chocolate drizzle has fully set, store your Chocolate Peppermint Cookies in an airtight container at room temperature. We’ve found that cookie tins are particularly effective at keeping them fresh for longer, often up to a week or even more. The key is to prevent air exposure, which can dry out the cookies. If stacking, place parchment paper between layers to prevent sticking and preserve the delicate decoration.
Freezing the dough is a fantastic way to prepare ahead! Roll the dough into individual balls (as if you were going to bake them) and place them on a baking sheet lined with parchment paper. Freeze the dough balls in the freezer for about 30 minutes, or until they are firm. Once firm, transfer them to a freezer-safe container or heavy-duty freezer bag. The frozen dough can be stored for up to 2 months. When you’re ready to bake, simply place the frozen dough balls on a prepared baking sheet and bake as directed, adding a few extra minutes (typically 2-4 minutes) to the baking time, as they will be baking from frozen. This allows for warm, fresh cookies anytime!
Other Delicious Christmas & Holiday Treats to Explore
White Chocolate Cranberry Pistachio Biscotti
Eggnog Cookies (Cut Out)
Classic Thumbprint Cookies
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Double Chocolate Peppermint Cookies Recipe
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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
- 1 1/2 cups white chocolate chips
- 1 teaspoon canola oil
- 1/3 cup peppermint sprinkles (or crushed candy canes)
Instructions
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In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.2 cups all-purpose flour, 1/2 cup 100% cacao powder, 1 teaspoon baking soda, 1/2 teaspoon salt
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In the bowl of a stand mixer, cream the butter and sugars until light and fluffy (about 2-3mins). Reduce speed and add the eggs and peppermint extract. Mix until well combined.1 cup unsalted butter, room temperature, 1/2 cup granulated sugar, 1 cup light brown sugar, 2 large eggs, 1 teaspoon peppermint extract, optional
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Add flour mixture and mix until just combined.
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Chill dough for at least 1 hour or overnight for best flavor development.
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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
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Using a medium cookie scoop (1 1/2 tablespoons), portion dough into balls and place on the baking sheet, about 2″ apart.
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Bake for 8-10 minutes, or until the edges are set and the middle still looks slightly soft.
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Cool on the pan for 5 minutes then transfer to a wire rack to cool completely.
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Melt the white chocolate chips according to package instructions with 1 teaspoon canola oil until smooth. Place the melted white chocolate in a ziptop bag, snip a tiny hole in one corner, and drizzle over the top of the cooled cookies. Immediately sprinkle the crushed candy canes or peppermint sprinkles over the white chocolate before it sets.
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Allow the chocolate to fully set (at room temperature or in the refrigerator) before storing or serving.
Notes
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. Transfer them to a freezer-safe container or bag for up to 2 months. When ready to bake, place the frozen dough balls on a prepared baking sheet and bake as directed, adding a few extra minutes (2-4 minutes) to the baking time.
Freezing Baked Cookies – You can freeze baked, undecorated cookies. Once completely cool, flash-freeze them on a baking sheet, then transfer to an airtight freezer-safe container or bag for up to 2-3 months. Thaw in the refrigerator overnight or at room temperature, then decorate with melted white chocolate and peppermint sprinkles just before serving.
Nutrition Information
Calories: 153kcal |
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
These Double Chocolate Peppermint Cookies are more than just a dessert; they are a celebration of holiday cheer in every single bite. Their rich chocolate base, refreshing peppermint kick, and elegant white chocolate and candy cane topping make them an undeniable highlight of the festive season. Whether you’re baking for a special occasion, creating homemade gifts, or simply indulging in a moment of holiday bliss, this recipe is sure to become a cherished tradition. So gather your ingredients, turn on some holiday music, and get ready to create a batch of cookies that will spread joy and deliciousness throughout your home. Happy baking!