This double chocolate peppermint cookie became my go-to holiday treat the very first winter I wanted a dessert that felt festive without fuss. I discovered the combination one evening while dreaming up a plate that could sit on the mantle and disappear by morning. The dough is deeply chocolatey and tender thanks to Dutch-process cocoa and extra egg yolks, while peppermint extract and Andes-style chips give bright cooling notes that cut through the sweetness. The optional crushed candy canes add a nostalgic crunch and a little sparkle that makes these cookies feel special. Baking them has become a family tradition: I make a big batch while the kids string popcorn garlands, and the house fills with a warming, mint-chocolate aroma that always brings relatives into the kitchen. Texture is everything here — slightly crackled tops, soft centers, and a satisfying chew from the chocolate chips. The cookies travel well to parties, freeze beautifully for last-minute trays, and are forgiving enough for new bakers who want a reliably delicious result. I recommend using high-quality cocoa and peppermint chips to maximize flavor.

Ingredients

• All-purpose flour: Use 2 cups of good-quality all-purpose flour, spooned into the measuring cup and leveled. Flour provides structure; for slightly lighter cookies, weigh if possible or sift before measuring.
• Cocoa powder: 3/4 cup Dutch-process cocoa is recommended for its deep, rounded chocolate notes and darker color. If using natural cocoa, cookies will be slightly more acidic and lighter in color.
• Baking powder and baking soda: 1 teaspoon baking powder and 1/2 teaspoon baking soda create lift while balancing acidity for an even rise and crackled top.
• Salt: 1/2 teaspoon fine salt to brighten the chocolate and balance sweetness; use kosher or fine sea salt measured to taste.
• Unsalted butter: 1 cup (2 sticks) softened butter lends richness and chew; make sure it’s soft but not greasy to the touch.
• Brown sugar and granulated sugar: 3/4 cup packed light brown sugar plus 1/2 cup granulated sugar for moisture and chew from the brown sugar and crisp edges from white sugar.
• Egg yolks: 2 large yolks at room temperature — they enrich the dough and keep centers moist. Save the whites for an omelet or meringue.
• Peppermint and vanilla: 1 teaspoon peppermint extract and 1 teaspoon vanilla bean paste or extract. Peppermint should be used sparingly; too much turns medicinal.
• Peppermint chips and chocolate chips: 1 cup peppermint chips (Andes-style preferred) plus 1 cup semi-sweet chocolate chips for melty pockets of flavor and contrasting textures.
• Crushed candy canes (optional): 1/2 cup crushed candy canes sprinkled on top for crunch and a festive look; allow to cool slightly before pressing on warm cookies so pieces adhere.

Instructions

Prep the Dry Ingredients: Whisk together 2 cups all-purpose flour, 3/4 cup Dutch-process cocoa, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl. Sifting is optional but helps remove lumps from cocoa. Set aside so the leavening is evenly distributed. Cream Butter and Sugars: In a large bowl or stand mixer fitted with a paddle, beat 1 cup softened unsalted butter with 3/4 cup packed light brown sugar and 1/2 cup granulated sugar on medium speed until pale and fluffy, about 3 to 4 minutes. Proper creaming traps air for lift; scrape sides frequently. Incorporate Yolks and Flavor: Beat in 2 large room-temperature egg yolks, 1 teaspoon peppermint extract, and 1 teaspoon vanilla bean paste until fully combined. The yolks add richness and a tender crumb; avoid overmixing once flour is added. Combine Wet and Dry: Reduce speed to low and add the dry ingredients in two additions, mixing just until no streaks of flour remain. Overmixing develops gluten and yields tougher cookies — stop when the dough looks homogenous but not overly elastic. Fold in Chocolate and Peppermint Chips: Gently fold in 1 cup semi-sweet chocolate chips and 1 cup peppermint chips with a spatula so they distribute evenly without smashing. If adding crushed candy canes, reserve for topping; folding them in will melt and bleed color into the dough. Chill the Dough: Cover the bowl and chill the dough for at least 30 minutes, up to 24 hours. Chilling firms the butter, concentrates flavor, and prevents excessive spreading during baking. Shape and Bake: Preheat the oven to 350 degrees F. Line baking sheets with parchment. Using a 1.5 tablespoon scoop, portion dough 2 inches apart. For a glossy, crackled top press a few extra chips on dough balls. Bake for 10 to 12 minutes until the edges are set and centers look slightly underbaked; they will finish while cooling. Finish with Candy Cane: Within a minute of removing cookies from the oven, press 1/2 teaspoon crushed candy cane onto each warm cookie, if using. Transfer cookies to a rack to cool completely; candy pieces will adhere as they cool.

Storage Tips

Store fully cooled cookies in an airtight container at room temperature for up to 5 days; placing a slice of bread in the container helps retain chew by releasing moisture. For longer storage, freeze baked cookies in a single layer for an hour, then stack with parchment between layers in a freezer-safe bag for up to 3 months. Reheat gently at 300 degrees F for 4 to 6 minutes to revive a just-baked texture, or microwave a cookie for 8 to 10 seconds to soften the center. Avoid refrigerating as it can dry the cookies unless your kitchen is very warm and you need short-term stabilization.

Ingredient Substitutions

If you need to adapt, swap 1 cup gluten-free all-purpose flour blend for the same volume of wheat flour, but include 1/4 teaspoon xanthan gum if the blend lacks it to maintain structure. For dairy-free, use a plant-based butter with similar fat content and dairy-free chocolate chips; coconut oil can be used but will alter texture and flavor. To reduce sweetness, cut granulated sugar to 1/3 cup and slightly increase brown sugar by 1 tablespoon for moisture. If peppermint extract is unavailable, finely grated fresh mint leaves are not a full substitute; instead use 1 teaspoon mint-flavored liqueur or 1/2 teaspoon mint paste, adjusting to taste.

Serving Suggestions

Serve these cookies slightly warm with a glass of cold milk, hot chocolate, or espresso for contrast. For holiday platters, arrange on a bed of festive napkins and top with a sprig of fresh mint or an edible holly sprig for color. Pair with vanilla or peppermint ice cream for an impressive dessert, or sandwich softened cookies with chocolate ganache for an upscale treat. They also make a lovely edible gift when wrapped in parchment and tied with twine, especially if you include a small note about reheating recommendations.

Cultural Background

Mint and chocolate pairings have a long history in European confectionery, with peppermint creams and mints popularized in the 19th century. The idea of incorporating peppermint into baked goods gained momentum with mass-produced peppermint candy and chocolates in the 20th century. These cookies are an Americanized take on that tradition, combining classic chocolate cookie methods with peppermint candies and chips commonly found in holiday baking. The result is a fusion of nostalgic flavors and modern convenience.

Seasonal Adaptations

In winter, stick to the full peppermint version with crushed candy cane for festive crunch. For a summer twist, omit peppermint and add 1 teaspoon orange zest with a handful of toasted hazelnuts for a chocolate-orange variation. At Valentine’s Day, replace candy canes with freeze-dried raspberries for bright acidity against the chocolate. For Thanksgiving, fold in chopped toasted pecans and reduce peppermint to 1/4 teaspoon for just a hint of mint complexity.

Meal Prep Tips

Prepare dough up to 24 hours ahead and keep chilled; portion dough into scoops on a baking sheet, freeze until firm, then transfer to a bag so you can bake fresh cookies on demand. This method yields perfectly-shaped cookies without the hurry on the day you need them. For a big gathering, bake multiple sheets and store baked cookies layered with parchment in shallow containers, then refresh with a 4-minute low oven blast before serving to recapture that just-baked aroma.

These cookies are a small ritual that brings families together — the aroma, the simple act of sharing a tin, and the way they make ordinary days feel celebratory. Try the basic version first, then experiment with the variations until you find your favorite holiday signature.