Peppermint Chocolate Cookies are a perfect addition to holiday cookies. The classic rich chocolate flavor paired with peppermint is always a favorite.
This easy cookie recipe is perfect for Christmas cookie baking, a bake sale or just when you want that classic chocolate peppermint combo in cookie form.
These really should be called Triple Chocolate Double Peppermint Cookies. There are three types of chocolate: unsweetened cocoa powder, dark chocolate chips and chocolate from peppermint bark. Along with the peppermint from the peppermint bark and peppermint extract. This perfect holiday cookie is a chocolate-mint lovers dream.
There is no dough chilling required and 10-12 minute baking time make these double chocolate cookies easy to whip up with little notice.
Recipe Ingredients Notes
All Purpose Flour. Regular or gluten-free measure-for-measure baking flour can be used. We test all our gluten-free recipes with Bob’s Red Mill gluten-free 1-to-1 flour blend and recommend it when making the gluten-free version.
Unsweetened Cocoa Powder. Be sure to use unsweetened. Sometimes the cocoa powder, like powdered sugar, can have hard small lumps. If so we recommend putting it through a sifter or a fine mesh sieve or strainer to remove the lumps before adding to the recipe.
Cornstarch. Cornstarch is used to give the cookies a soft texture and prevent spreading. You won’t taste it.
Unsalted butter. Start with softened or room temperature butter.
Ghirardelli Peppermint Bark. This is used in the cookies and on top. As of the writing of this recipe 1/2 cup is the equivalent of about 7 packets of peppermint bark. We used an additional 4 packets chopped to add to the tops. For substitution ideas see the Variations section below.
Peppermint Extract. Peppermint and mint extracts have slightly different flavors so use peppermint. You’ll need 1/2 teaspoon of peppermint extract which gives the perfect amount of peppermint flavor along with the peppermint bark.
How to make Chocolate Peppermint Cookies – Step-by-Step
STEP 1. Preparation
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
STEP 2. Make cookie dough
In a medium bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, cornstarch, salt, and baking soda (photo 1). Set aside.
In a separate large bowl using a hand held electric mixer or the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and creamy (around 3 minutes)(photo 2).
Add the peppermint extract and eggs, one at a time, beating between each addition (photo 3).
Pour the flour mixture into the bowl with the wet ingredients and mix until well combined (photo 4).
Fold in the dark chocolate chips and peppermint bark and stir to combine (photo 5).
STEP 3. Make cookies and bake
Use a 1-tablespoon cookie scoop to scoop out dough and roll each scoop into a ball. Place the dough balls on the prepared cookie sheet and press down slightly (photo 6). Top with additional chopped peppermint bark if desired.
Bake cookies in the preheated oven for 10 to 12 minutes, until the edges are firm but the center is still soft. Allow the cookies to cool on the baking sheet for five minutes, then transfer to a wire cooling wire ack to cool completely before serving.
Use a cookie scoop. Using a scoop makes quick work when scooping cookie dough. It allows all the cookies to be the same size for even baking and uniform appearance. It’s also so much easier than scooping with a tablespoon.
Don’t shortchange beating the butter and sugar. Cream the butter and sugar on medium speed until it’s truly light and airy. This can take 2-3 minutes or up to 5 minutes depending on your altitude. Under mixing can lead to dense cookies.
Use candy cane bits on top. Instead of more peppermint bark add candy cane pieces on the tops of the cookies. You can make them yourself by putting unwrapped candy canes in a Ziploc plastic bag and smashing them with something heavy (meat pounder, bottom of cast iron skillet). Or you can buy them in the baking section of the store.
NOTE: the candy cane bits will melt when baking and larger pieces can cause craters in the cookies. So only use a few small pieces on top. Or sprinkle them on as soon as the cookies come out of the oven.
Substitute Andes peppermint crunch baking chips. Instead of using Ghirardelli Peppermint Bark you can substitute Andes peppermint crunch baking chips (or Andes regular mind baking chips) or chop up Andes candies.
Frequently Asked Questions
No! You can make the cookies as soon as the dough is mixed.
Yes! As soon as the cookies have cooled place them in an airtight freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator.
How to Store
Store fully cooled cookies in an airtight container for 5 days.
How to Freeze the cookies
Allow the cookies to completely cool. Place in an airtight freezer safe container and freeze for up to 3 months. Thaw in the refrigerator.
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Double Chocolate Peppermint Cookies
- 2 ½ cups all purpose flour regular or gluten-free measure-for-measure flour blend
- ½ cup unsweetened cocoa powder sifted if needed to remove any hard lumps
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup unsalted butter softened
- 1 ¼ cups granulated sugar
- ½ teaspoon peppermint extract
- 2 eggs
- ½ cup dark chocolate chips
- ½ cup chopped Ghirardelli peppermint bark chopped (see notes for substitution ideas)
- Additional chopped peppermint bark for topping if desired
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, cornstarch, salt, and baking soda. Set aside.
- In a separate bowl using an electric hand held mixer or a stand mixer with a paddle attachment, beat the butter and sugar until smooth and creamy (around 3 minutes).
- Add the peppermint extract and eggs, one at a time, beating between each addition.
- Pour in the dry ingredients and mix until well combined.
- Fold in the dark chocolate chips and peppermint bark and stir to combine.
- Use a 1-tablespoon cookie scoop to scoop out dough. Or use a tablespoon and roll each scoop into a ball. Place on the baking sheet and press down slightly. Top with additional chopped peppermint bark if desired.
- Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges are firm but the center is still soft. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely before serving.