Double chocolate peppermint crunch cookies are the perfect cookies to make for the holiday season. These double chocolate cookies feature a decadent chocolate cookie base with chocolate chips and peppermint candy cane baking chips.
Why You’ll Love This Recipe
- These peppermint chocolate cookies have the best chocolate flavor thanks to the addition of cocoa powder and chocolate chips in the chocolate cookie dough. The peppermint flavor comes from the peppermint chips, but you can always add a drop of peppermint extract for more peppermint flavor.
- This is the perfect holiday cookie to take to your holiday gatherings or put on Santa's cookie plate.
- These cookies have the perfect combination of a slightly crisp exterior and a gooey center.
If you want to make Christmas sugar cookies, try out our favorite sugar cookie recipe. Cut into holiday shapes and make the frosting fun with different colors.
Ingredient Notes
- Unsalted butter - if you use salted butter, see the notes below under 'salt' for an adjustment to the salt added to the dough.
- Light brown sugar
- White sugar
- Eggs
- Vanilla extract
- Cocoa powder - unsweetened cocoa powder is what you'll want for this recipe.
- All-purpose flour - make sure you don't pack the flour into the measuring cups. Too much flour will make the dough dry.
- Baking powder
- Baking soda
- Coarse sea salt - add only ½ tsp if using salted butter.
- Semisweet chocolate chips - we like using semisweet chocolate chips but you can use dark chocolate or milk chocolate if you prefer.
- Andes peppermint crunch baking chips - you will need one, 10 oz bag which is approximately 1 ½ cups. We like the Andes peppermint baking chips because they are creamy with candy cane bits, similar to a peppermint bark. However, you can swap for candy cane pieces if needed.
See the recipe card below for a complete list of ingredients and measurements for this decadent chocolate cookie.
Equipment You’ll Need
- Large baking sheets and parchment paper*
- Measuring cups and spoons
- Kitchenaid stand mixer* or large mixing bowl with a hand mixer*
- Kitchen scale* (optional)
- Cookie scoop* (optional)
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Preheat the oven to 400 degrees Fahrenheit. Line 3 cookie sheets with parchment paper for easy clean up.
Step 2: Next, unwrap the butter, cut it into tablespoons, and place it into the bowl of a stand mixer or large bowl. There is no need to soften the butter for this recipe! By cutting it into small pieces, the mixer can cream butter for you without having to soften it beforehand. Use the paddle attachment on medium-high speed to mix the butter until it is light in color and fluffy with no lumps. You may need to scrape down the sides of the bowl in between steps to ensure all ingredients are incorporated well.
Step 3: Add the brown and white sugar to the bowl. Cream the butter and sugar on medium speed for 1-2 minutes, until the mixture is airy and fluffy.
Step 4: Next, add the eggs and vanilla. Mix until the wet ingredients are just combined.
Step 5: Add the cocoa powder, flour, baking powder, baking soda, and salt. Mix together on low speed until the wet and dry ingredients are just combined.
Step 6: Add the chocolate chips and peppermint chips to the dough. Pulse the mixer on a low speed until they are evenly distributed throughout the dough.
Step 7: Divide the cookie dough into pieces about 3-ounces in size (if you don't have a kitchen scale to measure exactly, this is about 2 scoops from this cookie scoop*). This recipe should yield about 18, 3-oz cookies.
Step 8: Bake 6 cookies at a time on the prepared baking sheets. When you place the cookies on the lined baking sheet, do not flatten them or shape them in your hands. Keep the dough “rough-looking,” “stacked,” and upright. To make the cookies more decorative, place a few chocolate chips and peppermint chips on top of the cookies before baking.
Step 9: Place in the preheated oven and bake for 8-9 minutes, or until they are slightly crisp on the outside and gooey in the middle.
Step 10: Place the baked cookies on a cooling rack. Sprinkle with flaky sea salt (we love Maldon sea salt*!) if desired. Let the cookies cool for at least 15 minutes before serving.
Tips & Variations
- Top the cookies with crushed peppermint candies or candy canes or add a little peppermint extract for extra peppermint flavor.
- You can also add a dollop of melted chocolate to the top of the cookies.
- Feel free to swap some of the chocolate chips with white chocolate chips.
- You can use a standard size cookie scoop to make smaller cookies. Lower the bake time by a few minutes and watch closely so they don't overbake!
FAQ
If you are not serving all of the cookies right away, we recommend letting them come to room temperature on a cooling rack, placing them in a Tupperware/airtight container or Ziploc bag, and storing them in the freezer. Take a cookie out to thaw 15 minutes before serving. This will ensure your cookies are fresh and taste like they were made that day.
If you don't want to cook all of the cookies at once, simply freeze cookie dough balls and bake following the same directions. The baking time may increase a few minutes (likely 10-12 minutes) from frozen, so just keep an eye on them when baking.
These cookies are not gluten-free, dairy-free, or vegan. They are vegetarian.
If you like this recipe, check out another favorite holiday treat:
If you make this fun peppermint chocolate Christmas cookie, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Double Chocolate Peppermint Crunch Cookies
Ingredients
- 1 cup unsalted butter, cut into tablespoons
- ¾ cup light brown sugar
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ cup cocoa powder
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon coarse sea salt (½ teaspoon if using salted butter)
- 1 ½ cups semisweet chocolate chips
- 1 ½ cups Andes peppermint crunch baking chips (one, 10 ounce bag is about 1 ½ cups)
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line 3 cookie sheets with parchment paper for easy clean up.
- Next, unwrap the butter, cut it into tablespoons, and place it into the bowl of a stand mixer or large bowl. There is no need to soften the butter for this recipe! By cutting it into small pieces, the mixer can cream butter for you without having to soften it beforehand. Use the paddle attachment on medium-high speed to mix the butter until it is light in color and fluffy with no lumps. You may need to scrape down the sides of the bowl in between steps to ensure all ingredients are incorporated well.
- Add the brown and white sugar to the bowl. Cream the butter and sugar on medium speed for 1-2 minutes, until the mixture is airy and fluffy.
- Next, add the eggs and vanilla. Mix until the wet ingredients are just combined.
- Add the cocoa powder, flour, baking powder, baking soda, and salt. Mix together on low speed until the wet and dry ingredients are just combined.
- Add the chocolate chips and peppermint chips to the dough. Pulse the mixer on a low speed until they are evenly distributed throughout the dough.
- Divide the cookie dough into pieces about 3-ounces in size (if you don't have a kitchen scale to measure exactly, this is about 2 scoops from this cookie scoop*). This recipe should yield about 18, 3-oz cookies.
- Bake 6 cookies at a time on the prepared baking sheets. When you place the cookies on the lined baking sheet, do not flatten them or shape them in your hands. Keep the dough “rough-looking,” “stacked,” and upright. To make the cookies more decorative, place a few chocolate chips and peppermint chips on top of the cookies before baking.
- Place in the preheated oven and bake for 8-9 minutes, or until they are slightly crisp on the outside and gooey in the middle.
- Place the baked cookies on a cooling rack. Sprinkle with flaky sea salt (we love Maldon sea salt*!) if desired. Let the cookies cool for at least 15 minutes before serving.
Notes
- If you are not serving all of the cookies right away, we recommend letting them come to room temperature on a cooling rack, placing them in a Tupperware/airtight container or Ziploc bag, and storing them in the freezer. Take a cookie out to thaw 15 minutes before serving. This will ensure your cookies are fresh and taste like they were made that day.
- If you don't want to cook all of the cookies at once, simply freeze cookie dough balls and bake following the same directions. The baking time may increase a few minutes (likely 10-12 minutes) from frozen, so just keep an eye on them when baking.
- These cookies are not gluten-free, dairy-free, or vegan. They are vegetarian.
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Double Chocolate Peppermint Cookies."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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