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 Chocolate Chip Cookies, 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 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Double chocolate chip peppermint cookies are packed with candy cane bits and chocolate chips. They are the perfect Christmas cookie!
4.90 from 29 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
Author: Ashley C.
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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39 comments on “Double Chocolate Chip Peppermint Cookies”

  1. The dough was very crumbly I will not make again had a real hard time and didn’t exactly the way the recipe said 

    • I’m so sorry that this recipe did not turn out for it. This is one of my top recipes made many many times so it’s hard to say what went wrong for you. Thank you for taking the time to leave feedback!

  2. Do these dry out in a day or so? 

  3. VERY GOOD!! Cookies were easy to prepare and bake. I chilled my dough balls before baking to keep them from spreading too much. Omitted the espresso. Great flavor, and texture; delicate crunch. Trying to keep my son out of these so I’ll have some left for Christmas!

  4. Hello! I was wondering if these can be stored in the freezer for a few days? I have family coming to town and I wanted to get a head-start on baking!

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