Chewy Double Chocolate Peppermint Cookies

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Bowl of chocolate chips for making homemade Double Chocolate Peppermint Cookies

Sometime between December 1st and now I was hit by a severe craving for chocolate and peppermint, and friends this is rare as I expressed in my 5-Ingredient Peppermint Mocha Frappe post. I used to be a chocolate-mint hater but now we have a growing love affair. Thankfully this recipe satisfies my deepest chocolate peppermint cravings, perhaps just as much as a double scoop of mint chocolate chip ice cream. Ughghghg, so good.

Cooling rack and stack of Chewy Double Chocolate Peppermint Cookies topped with crushed candy cane
Chewy Double Chocolate Peppermint Cookies on a baking sheet ready to go in the oven

It is Christmas after all so that means it’s time for baking. I come from a long line of bakers, my mom, aunts and grandmothers included. My Grandma Sally makes a mean peanut brittle, my aunts are pie extraordinaires, and my mom taught me the art of making the perfect peanut butter blossom. All of these things ring Christmas to me so it’s natural for me to hover around the kitchen a bit more in December. It’s in my blood.

Sprinkling crushed candy cane onto a Chewy Double Chocolate Peppermint Cookie
Stack of our Double Chocolate Peppermint Cookies recipe with milk and candy canes in the background

These cookies may look a little complicated but they’re actually very simple. Just 30 minutes from start to finish and prepared all in one bowl. I hate having to get out loads of ingredients and multiple bowls just as much as the next person so this cookie has been whittled down to the bare bone necessities.

However, it doesn’t lack that perfect cookie texture, or luscious chocolate peppermint flavor one bit. Ask my coworkers who literally downed the whole batch by 10 a.m. after I dropped them in the break room. I guess you could say they were a little popular. I think Santa would approve.

Batch of Chewy Double Chocolate Peppermint Cookies on a cutting board with milk for Santa
Two Double Chocolate Peppermint Christmas Cookies for a festive holiday treat

I ate my cookie as is but I bet they’d also be great frozen and dipped in milk like Thin Mints (oh my gosh those are so good). I also suspect they’d make the perfect partner to hot cocoa or crumbled into a vanilla or mint milkshake (that would be the end of me). The possibilities are endless.

Batch of our Chewy Double Chocolate Peppermint Cookies recipe
Revealing the chewy inside of a Double Chocolate Peppermint Cookie

Simple factor: 30 minutes from start to finish; prepared using 1 bowl

Chewy Double Chocolate Peppermint Cookies

A chewy, double chocolate cookie with mint in the batter and on top with a sprinkling of crushed candy cane. Perfect for cookie exchanges, holiday gatherings, or alongside a cup of hot cocoa on a cold winter's night.
Author Minimalist Baker
Chewy Chocolate Peppermint Cookie with a bite taken out
4.83 from 134 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 (cookies)
Course Dessert
Cuisine Vegetarian
Freezer Friendly 2-3 Weeks
Does it keep? 3-4 Days


  • 1/2 cup unsalted butter (softened // 1 stick equals 1/2 cup)
  • 3/4 cup sugar
  • 1 large egg
  • 1/4 tsp natural peppermint extract
  • 1 1/4 cup unbleached all-purpose flour (or whole-wheat pastry)
  • 1/3 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 candy cane (finely crushed)
  • 1/3 cup dark, bittersweet or semisweet chocolate chips


  • Preheat oven to 350 degrees F (176 C).
  • In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
  • Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
  • Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
  • Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips (to indicate what’s inside).
  • Bake for 10-12 minutes – the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
  • Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.


*Nutrition information is a rough estimate.

Nutrition (1 of 12 servings)

Serving: 1 cookies Calories: 210 Carbohydrates: 29 g Protein: 2.3 g Fat: 10 g Saturated Fat: 6 g Fiber: 1.4 g Sugar: 17 g

NOTE: Don’t forget to check out our FREE Downloadable E-Cookbook to benefit Charity:Water! It’s a delicious project for a great cause. Consider it our holiday gift to you.

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My Rating:

  1. Keith O says

    Just finished making a batch and they came out amazing! I increased the peppermint extract to almost 1/2 tsp and added the same amount of vanilla. Gooey inside and crisp outside, definitely adding to my repertoire.

  2. Kelli Crews says

    I used all ingredients listed. I used a 1 tablespoon cookie scoop and was able to make 33 cookies with the recipe! I cooked them for 9 minutes to make them a little softer. They are really good! Thanks for the recipe!

  3. Kristy says

    These were so good! I didn’t tweak the recipe, other than to triple it to get 3 dozen. I think they would be just as good if you don’t have the crushed candy cane, and want to make them when it’s not the holiday season.

  4. Krystina says

    I made this cookies three times in one week and they were a hit! I had white peppermint chocolate chips so I added those in to the batter.

  5. Nancy Goodyear says

    These cookies are so delicious! They might be my new favorite cookies for the holidays! I doubled the recipe and stirred the candy canes into the dough. I also used half white sugar an half brown sugar. The texture was great.

  6. Janine says

    I have made these a few times and while the flavor is delicious—sweet but not too sweet— the texture is just too dry and cakey. I’ve tried using less flour and I’ve tried under cooking them, but neither thing made a difference. The recipe calls for unbleached flour (better for cakes, as I understand) but would bleached be better? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Janine! We’re glad you enjoyed the cookies overall! Regular all-purpose flour might help with the moistness of the cookie!

  7. Amelia says

    Can I store the dough in the refrigerator for a day or two? I like to try to get things done ahead of time if I can.

  8. M Tomasi says

    This is now a family favorite. BEST cookie we have ever made. I did not modify anything in this recipe. Friends and family have commented on how good this cookie tastes. MAKE IT!

  9. Emily says

    Made these today. They have a good flavor, but are very dry and crumbly. I double checked and did not leave anything out.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Emily, sorry to hear they didn’t turn out right! Did you use whole wheat or all purpose flour? Metric or US measurements? We’d love to help troubleshoot, if possible!

  10. Molly says

    This recipe was easy to make (my six year old helped), used ingredients that we already had on hand, and was a hit! The cookies are soft, delicious, and so flavorful. Everyone loves them so they will now be a regular in my holiday cookie lineup.