Double Chocolate Chip Peppermint Cookies

Double chocolate chip peppermint cookies are packed with candy cane bits and chocolate chips. They are the perfect Christmas cookie with less than 10 minutes of prep time.

If you’re looking for more Christmas Cookies, try these Easy Peanut Butter Cookies, Peanut Butter Blossoms, Gingerbread Crinkle Cookies or No Bake Chocolate Oatmeal Cookies!

chocolate peppermint cookies sitting on a plate


Peppermint cookies

It’s my favorite time of year—baking season! Haley here from If You Give a Blonde a Kitchen and I am so excited for Christmas and to share this recipe for double chocolate chip peppermint cookies.

When the holidays arrive, the baking list seems endless and it’s hard to choose what you want to bake first! I recommend nudging these mint cookies to the top of your list. They are sooo good.

Double Chocolate Chip Peppermint Cookies are chewy and filled with peppermint flavor.

how to make double chocolate chip peppermint cookies

We use a double chocolate chip cookie recipe and add peppermint instead of vanilla extract. With a sprinkle of crushed candy canes on top, they become perfect for Christmas!

  • To make these cookies, prepare a double chocolate cookie dough using flour, cocoa powder, espresso powder (optional), baking powder, baking soda, salt, butter, sugar, egg and peppermint extract.
  • Add chocolate chips for double the chocolate flavor.
  • Roll the dough into balls, flatten sightly and press the top of the dough into crushed candy cane bits.
  • Bake and enjoy!

Double Chocolate Chip Peppermint Cookies are rolled in crushed candy canes.

Tips to make these mint cookies

  • To make the cookies I rolled a generous tablespoon of dough into a ball and press the top into crushed candy cane bits. Putting the candy cane on the cookies before they bake allows the bits to adhere to the cookies and soften a bit in the oven. The peppermint flavor also becomes infused into the cookies as the cookies bake!
  • As with most chocolate cookies, I am generous with my chocolate chips. I like the big chunky chips because they create gooey, melted bites in the cookies.
  • This recipe also doubles well if you’re baking for a crowd. You can even store the dough in the freezer a month or two in advance to save time once the holidays arrive!
  • I love the idea of gifting these double chocolate chip peppermint cookies too. They taste so good, the cookies would put a smile on anyone’s face!

Double Chocolate Chip Peppermint Cookies are the perfect Christmas Cookie!

Something about the peppermint and chocolate combo is seriously addicting. When the two are together we can barely resist the temptation. Pair them with some homemade Chocolate Peppermint Fudge for the ultimate holiday treat.


chocolate peppermint cookies sitting on a plate

Double Chocolate Chip Peppermint Cookies

Yield: 24 cookies
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Double chocolate chip peppermint cookies are packed with candy cane bits and chocolate chips. They are the perfect Christmas cookie!
4.8 from 5 votes


  • 1 1/4 cups all-purpose flour, (156 g)
  • 1/3 cup unsweetened cocoa powder, (33 g)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon instant espresso, optional
  • 1/4 teaspoon coarse salt
  • 1/2 cup cold unsalted butter, cubed, (113 g or 1 stick)
  • 3/4 cup sugar, (150 g )
  • 1 large egg
  • 1/4 teaspoon peppermint extract
  • 1 cup semi-sweet chocolate chips
  • 12 mini candy canes, or three regular sized candy canes, crushed


  • Preheat the oven to 350° F and line cookie sheets with parchment paper.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, espresso and salt.  Set aside.
  • In the bowl with a stand mixer (or using a hand mixer), combine the butter and sugar.  Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg and peppermint extract. Beat until combined, 1 minute. Scraping down the side of the bowl as needed.
  • With the mixer on low, slowly add the flour mixture and stir until just incorporated. Stir in the chocolate chips.
  • Scoop a heaping tablespoon of dough, roll into a ball.  Slightly flatten the ball and press the top of the dough into crushed candy cane bits. Repeat with remaining dough and place on prepared cookie sheet 1 1/2 inches apart.
  • Bake 10 to 12 minutes, until edges are firm and the center is still soft.  Let cool on the cookie sheets 5 to 10 minutes, then transfer to a wire rack to cool completely.


  • Store in an airtight container for up to one week.


Calories: 139kcal, Carbohydrates: 18g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 17mg, Sodium: 51mg, Potassium: 78mg, Fiber: 1g, Sugar: 10g, Vitamin A: 130IU, Calcium: 13mg, Iron: 1mg
Course: Dessert
Cuisine: American
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.


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12 comments on “Double Chocolate Chip Peppermint Cookies”

  1. These are excellent. I added a bit of straight coffee to the liquid ingredients instead of the instant espresso. But everything else was exactly the same and they’re outstanding. Thank you for sharing your recipe.

  2. What would you change for someone who lives at a higher elevation, what would you change in this recipe?

  3.     Cookies taste great, but the crushed candy canes all melted on the top- so the cookies didn’t look at all pretty.    What gives on this? 

    • Hi Susan! They should melt a little. But there is a few things you can try. (1) leave larger chunks of candy canes so they don’t melt as quickly, (2) Chill the candy canes before crushing, (3) place the cookies on a lower rack in the oven so the top doesn’t heat up as quickly, (4) adjust the cook time slightly to cook around 9-10 minutes. Let us know if you try them again.

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