These double chocolate peppermint cookies are made with cocoa powder and peppermint flavored chocolate. They are super chewy, delicious and the best cookie to make for the holidays! The recipe makes 12 perfect chocolatey and minty cookies. 

Chocolate cookies in linen lined tin on a gray surface

Chocolate and peppermint are such a classic combo and work so well together especially during the holidays! I love making these double chocolate peppermint cookies especially for the holiday cookie gift box I make every year! When it’s not holiday season, I leave out the peppermint and make these double chocolate chip cookies!

As a trained pastry chef I love experimenting with different cookie flavors. These are super chocolatey and have a light peppermint flavor that is seriously irresistible. You can add peppermint extract to give an even more minty flavor but you can also leave it out and rely solely on the peppermint bark.

For this recipe I like to use the Ghirardelli Peppermint Bark Squares but you can use any peppermint chocolate! The Hershey kisses work here too.

Our other holiday favorites are these gingersnap cookies, these thumbprint cookies, and these cranberry shortbread cookies!

The hardest part about making these cookies is waiting for them to chill before baking. I know it’s so hard to wait but it is worth it in the end!

Why you should make these cookies

  • They are delicious with a cup of hot cocoa!
  • These are super easy to make and you can control the level of mint to your liking.
  • Peppermint and chocolate is a delicious combo!


Ingredients for double chocolate peppermint cookies.
  • Unsalted butter softened– The butter will need to be softened to room temperature. Learn how to soften butter quickly!
  • Granulated sugar– Sugar helps with the structure and sweetness.
  • Brown sugar– Brown sugar adds a deeper flavor and moisture to the cookie.
  • Egg and egg yolk– You’ll need large eggs. They work with the sugar to provide structure and moisture.
  • Vanilla or Peppermint Extract– Use vanilla for deeper flavor or peppermint for a more minty flavor.
  • All purpose flour– This is the base of the cookie.
  • Unsweetened cocoa powder– Adds a chocolatey flavor to the cookie.
  • Baking powder and Baking soda – These are leavening agents for the cookies.
  • Kosher salt– Salt brings out the flavor.
  • Peppermint flavored chocolate – Adds more peppermint and chocolate flavor!

How to make double chocolate peppermint cookies

Cream the ingredients– In a stand or hand mixer cream the butter with the sugars until well combined about 1 minute. Then add the egg and egg yolk and finally the extract and mix again until combined.

Add the dry ingredients- Add the flour, cocoa powder, baking powder, baking soda, and salt, and mix to combine until a smooth dough forms.

Add the chocolate- Chop the chocolate and add it by hand to the mixture. Mix until it’s well incorporated and save some extra to press into the cookie dough before baking.

Chill, scoop and bake– Chill the cookie dough for 1 hour, then scoop with an ice cream scoop (and top with more chocolate pieces!) and bake for 15 minutes.

What makes these cookies so chewy

The brown sugar adds moisture to the cookie which keeps them chewy and delicious. Plus the extra egg yolk helps too!

Storing and freezing instructions

Storing- Store the cookies in an airtight container at room temperature for 3-5 days. If you plan on stacking them place wax paper in between the layers.

Freezing- Place the cookies in a ziptop freezer safe bag and freeze for up to 2 months. You can also freeze the already shaped cookie dough the same way and then bake them from the freezer when you are ready.

A chocolate peppermint cookie leaning against a tin of other cookies next to red string.

Recipe tips

Measure the flour correctly- Either use a kitchen scale or spoon the flour into your measuring cup and level it off. Never scoop flour with a measuring cup because you’ll end up with too much packed flour.

Use other kinds of peppermint chocolate if you cant find the one I use. You can substitute Andes Chocolates, Hershey Peppermint Kisses or any other chocolate peppermint bar.

Ice cream scoop– Use an ice cream scoop to bake even shaped cookies.

Perfectly round cookies-To keep the cookies perfectly round, place a larger round cookie cutter or an overturned glass over the cookie while it’s still warm and scoot it around the cookie to shape it. 

Recipe FAQ

Do I have to chill the dough?

Yes. Chilling the dough ensures that your cookies won’t spread too much and they still retain their shape. It’s very tempting to just shove them into the oven once they are ready but trust me, you should chill em.

Can I make these cookies in advance?

You totally can!

Just freeze the dough balls on a sheet tray for one hour, then once firm, move them into a ziptop freezer safe bag and freeze for up to 3 months! Then bake straight from the freezer.

How do you know when the cookies are done?

The cookies should have like cracks on the tops and should be firm when lightly pressed with your finger.

More favorite cookie recipes

Double chocolate peppermint cookies sitting in a tin on a grey food photography background.
4.41 stars (5 ratings)

Chewy Double Chocolate Peppermint Cookies

These chocolate peppermint cookies are made with double the chocolate from cocoa powder and peppermint flavored chocolate. They are fudgy, delicious and the most perfect cookie to make for the holidays! The recipe makes 16 perfect chocolatey and minty cookies. 


  • 1/2 cup (113.5 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (110 g) brown sugar
  • 1 (1) egg, large
  • 1 egg yolk
  • ½ teaspoon (0.5 teaspoon) vanilla extract, or peppermint extract for more flavor
  • 1 ½ cups (187.5 g) all purpose flour
  • ½ cup (43 g) unsweetened cocoa powder
  • 1/2 teaspoon (0.5 teaspoon) baking powder
  • ½ teaspoon (0.5 teaspoon) baking soda
  • ½ teaspoon (0.5 teaspoon) kosher salt
  • 1 cup (175 g) peppermint flavored chocolate bar, such as Ghirardelli peppermint bark, chopped, plus more for garnish


  • Eggs creamed with butter and sugar in a stainless steel mixing bowl.
    In the bowl of a stand mixer fitted with the paddle attachment beat the 1/2 cup butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar on low-medium speed until light and fluffy, about 1 minute. Add the egg and yolk and then pour in the 1/2 tsp either vanilla or peppermint extract. Mix again for 1 minute.
  • Chocolate cookie batter in a stainless steel bowl.
    Add the 1 1/2 cups flour, 1/2 cups cocoa powder, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt and continue to mix until dough forms.
  • Stop the mixer, add the chopped chocolate and mix by hand, so you don’t break up the chocolate too much. Chill the cookie dough for 1 hour in the fridge.
  • 5 cookie dough balls lined up on a sheet tray.
    Using an ice cream scoop, scoop the dough into even shaped balls and line 5 of them up on parchment lined sheet trays with about 1” of space in between.
  • Preheat the oven to 350° F. Take a few small chopped pieces and press them down onto the tops or sides of the cookie dough. Not too hard to press the dough down, just light enough to get it to stick to the top.
  • Bake the cookies for 13-15 minutes. 13 if you want them more chewy, 15 if you want it more cakey.


To keep the cookies perfectly round, place a larger round cookie cutter or an overturned glass over the cookie while it’s still warm and scoot it around the cookie to shape it. 
Serving: 1cookie, Calories: 322kcal, Carbohydrates: 43g, Protein: 3g, Fat: 17g, Saturated Fat: 11g, Cholesterol: 54mg, Sodium: 158mg, Potassium: 117mg, Fiber: 2g, Sugar: 30g, Vitamin A: 410IU, Calcium: 40mg, Iron: 2mg
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