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    Home » Recipes » Desserts (Baked) » Double Chocolate Peppermint Cookies

    PUBLISHED: December 2, 2021 • By Toni Dash 8 Comments

    Double Chocolate Peppermint Cookies

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    chocolate peppermint cookies with title overlay

    Peppermint Chocolate Cookies are a perfect addition to holiday cookies. The classic rich chocolate flavor paired with peppermint is always a favorite.

    chocolate peppermint cookies with title overlay

    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.

    Jump to:
    • Recipe Ingredients Notes
    • How to make Chocolate Peppermint Cookies – Step-by-Step
    • Pro Tips
    • Variations
    • Frequently Asked Questions
    • How to Store
    • More recipes you’ll love!
    • Recipe

    Recipe Ingredients Notes

    chocolate peppermint cookies labelled ingredients

    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.

    chocolate peppermint cookies on plate

    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.

    chocolate peppermint cookies recipe steps 1-2

    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).

    chocolate peppermint cookies recipe steps 3-6

    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.

    chocolate peppermint cookies side view

    Pro Tips

    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.

    Variations

    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

    Does this cookie dough need to be chilled?

    No! You can make the cookies as soon as the dough is mixed.

    Can I freeze these cookies?

    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.

    chocolate peppermint cookies from side on plate

    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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    Recipe

    chocolate peppermint cookies

    Double Chocolate Peppermint Cookies

    Double Chocolate Peppermint Cookies are full of cocoa, dark chocolate chips and peppermint bark in a soft cookie. Easy cookie recipe.
    5 from 9 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Cooling Time (estimate): 25 minutes
    Total Time: 52 minutes
    Servings: 50 cookies
    Calories: 101kcal
    Author: Toni Dash
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    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    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.

    Nutrition

    Calories: 101kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 35mg | Potassium: 43mg | Fiber: 1g | Sugar: 7g | Vitamin A: 123IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « Chewy Ginger Snaps Cookies recipe
    Peppermint Frosted Sugar Cookie recipe »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Eden says

      December 02, 2021 at 12:54 pm

      5 stars
      These were excellent! Loved the flavors of chocolate and peppermint together. Will for sure be making them again!

      Reply
    2. Lily says

      December 02, 2021 at 11:04 am

      5 stars
      These cookies were amazing, so perfect for this time of year!! I love how easy they are to make too!

      Reply
    3. Nancy oates says

      December 02, 2021 at 10:52 am

      5 stars
      I just made these for my sick son who’s home with a fever and he LOVED them!! Now I hope he saves soe for his brothers!

      Reply
    4. Elaine Benoit says

      December 02, 2021 at 8:30 am

      5 stars
      Another winning cookie recipe from you. I tried the ginger snap and loved it and now your chocolate peppermint cookies. These are so delicious and hubby gives them two thumbs up too!!

      Reply
    5. Lucy says

      December 02, 2021 at 8:06 am

      5 stars
      Chocolate and peppermint is such a great combination, especially during the festive season. These are such a delicious snack that everyone loves!

      Reply
    6. Taylor says

      December 02, 2021 at 7:20 am

      5 stars
      These cookies turned out amazing! The perfect ratio of chocolate to peppermint and super soft and chewy. I can’t wait to make them again!

      Reply
    7. Lauren Michael Harris says

      December 02, 2021 at 7:19 am

      5 stars
      These peppermint chocolate cookies are a must have on the dessert table this holiday! My family LOVES peppermint everything, and these are a hit!

      Reply
    8. Jessica Stroup says

      December 02, 2021 at 7:11 am

      5 stars
      I love the combination of chocolate and peppermint! This is such a great recipe…super easy and so yummy!

      Reply

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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