Chocolate lovers, brace yourselves. These Double Chocolate Peppermint Cookies are here to steal the show. They’re chewy, rich, and decadently loaded with double the chocolate—cocoa powder and chocolate chips—then topped with a sprinkle of crushed peppermint candies for that cool, festive crunch. Whether you’re baking for the holidays or simply craving something delightfully indulgent, these cookies are a seasonal must-make.

Think of them as a minty twist on your favorite fudgy brownie, but in portable, cookie form. The crackly tops, melty chocolate pockets, and bits of peppermint candy make each bite a joyful explosion of flavor and texture. A glass of cold milk is basically non-negotiable.

Why You’ll Love These Double Chocolate Peppermint Cookies

Fudgy Texture: Chewy edges with soft, brownie-like centers.
Double Chocolate Hit: Cocoa powder + chocolate chips for maximum richness.
Festive Finish: Crushed peppermint adds color, crunch, and coolness.
Easy to Make: No chilling required and ready in under 30 minutes.
Perfect for Gifting: Gorgeous on cookie platters or in holiday tins.

Can I Use Different Kinds of Peppermint Candy?

Absolutely! Crushed candy canes are traditional, but you can use peppermint discs or even peppermint bark for a more gourmet touch. Just make sure whatever you use is finely chopped for that signature festive look and bite.

Ingredients for the Double Chocolate Peppermint Cookies

These ingredients come together to create the ultimate chewy, chocolaty, peppermint-packed treat.

Unsalted Butter: Provides richness and the perfect chewy base.
Granulated Sugar + Brown Sugar: A blend that brings both sweetness and depth.
Egg: Binds the dough and keeps it tender.
Vanilla Extract: Enhances both chocolate and peppermint flavors.
All-Purpose Flour: Forms the structure.
Cocoa Powder: The first hit of deep chocolate flavor.
Baking Soda + Salt: Helps with rise and balances sweetness.
Chocolate Chips: Melty bites of chocolate in every mouthful.
Crushed Peppermint Candies: For that cool, sweet crunch and holiday flair.

How To Make the Double Chocolate Peppermint Cookies

Step 1: Cream the Butter and Sugars

In a large bowl, beat together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. This step ensures your cookies are soft and chewy.

Step 2: Add Egg and Vanilla

Mix in the egg and vanilla extract until fully combined, creating a rich base for the dough.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Step 4: Mix It All Together

Gradually add the dry ingredients into the wet mixture and mix until just combined. Fold in the chocolate chips.

Step 5: Scoop and Bake

Scoop dough onto a lined baking sheet and slightly flatten each ball. Bake at 350°F for 9–11 minutes until the edges are set but centers still soft.

Step 6: Add the Peppermint

As soon as they come out of the oven, gently press crushed peppermint candies on top. Let cool on the baking sheet for a few minutes before transferring to a wire rack.

How to Serve and Store These Cookies

These Double Chocolate Peppermint Cookies are perfect warm from the oven or fully cooled. They pair beautifully with a mug of hot cocoa or eggnog during the holidays. This batch makes about 18 cookies and can serve 6 to 8 people.

To store: Keep cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months.