The best chewy double chocolate peppermint cookies with a chocolate base then drizzled with white chocolate and crushed peppermint candy! Perfect for holiday baking at home or cookie exchanges.

Chocolate cookies on a black plate with two Christmas trees in the back.

Other favorite Christmas cookies include these chocolate chip chocolate stuffed cookies, gingerbread cookies, or nut cookies!

Baking season has officially arrived! While I love making cookies all year long, there is something special about whipping up festive treats during the holidays.

I am so excited to share this double chocolate peppermint cookie recipe with you, it’s perfect for Christmas!

With what seems like an endless collection of baking recipes to choose from this time of year, I think these chocolate cookies with peppermint deserve a special place at the top of the list!

With a fudgy chocolate cookie base, then drizzled with white chocolate, and sprinkled with crushed peppermint candy, they combine the best of holiday flavors.

Table of Contents

Why Make This Recipe

Double chocolate plus peppermint: Packed with chocolate flavor, then drizzled with more chocolate and peppermint, it’s the perfect flavor and texture combination.
Easy to prep: Only 15 minutes prep, then the cookie dough can be chilled until it’s time to make them. Perfect if you are planning a day of baking!
Chewy with a crisp edge: Chilling the dough twice results in the best concentrated flavor and chewy yet crisp texture.
Perfect for gifting: With a white chocolate drizzle and crushed peppermint candies, they look especially impressive in a gift box!

Chocolate peppermint cookies on top of each other.

Ingredients and Notes

Here is an overview of the ingredients you will need for these double chocolate cookies!

Flour: All purpose flour is best for cookies, it gives them that ‘chew’.
Cocoa powder: Unsweetened cocoa powder is best to use in these chocolate cookies. The more high quality the cacao powder, the better the taste of the cookie.
Butter: You’ll need your unsalted butter softened.
Granulated white sugar: Helps create the best crispy cookie edges.
Brown sugar: You’ll need this as it helps the cookie be perfectly chewy.
Egg: Just one for binding.
Vanilla extract: You need pure vanilla extract, use vanilla bean paste for a more pronounced flavor.
Baking soda and salt: Helps the cookies rise slightly, salt is for taste.
White chocolate: To melt and drizzle on top of the cookie.
Peppermint candy: Crushed peppermint candies or crushed mini candy canes to sprinkle on top!

How to Make Double Chocolate Cookies

These chocolate cookies come together easily, but you will need to plan time for double chilling your cookie dough, once before shaping into cookies, and then another time after shaping them.

Trust me, the results will be the best cookies you have ever made for Christmas!

Combine dry ingredients: In a medium bowl, sift together the flour, cocoa, baking soda and salt.

Cream butter and sugar: In another medium bowl cream together the butter, white sugar, and brown sugar until fluffy. Add the egg and vanilla extract , then mix everything together.

Form dough and chill: Add the dry ingredients to the wet mix and form a dough. Chill the dough for 30 minutes.

Shape cookies on pan: Take dough out of the fridge, make golf sized balls then place on a parchment paper lined baking sheet. Either flatten the balls a bit to make flat cookies or leave them ball sized to make slightly rounded cookies. Chill for another 30 minutes.

Dough shaped into balls on a parchment paper lined cookie sheet.

Bake: Bake for 12-14 minutes at 350 degrees F. Cool for 10 minutes on the pan then move to a wire rack to cool completely.

Add chocolate and peppermint candy: Drizzle or top the cookies with melted white chocolate and sprinkle crushed peppermint candy on top. Enjoy!

cookies with white chocolate and crushed peppermint candy on a cookie sheet.

Expert Tips

Measure correctly: Fluff your flour and cocoa powder by scooping them into your measuring cup and leveling with a knife. This avoids overpacking ingredients!
Room temperature ingredients: This allows your cookie dough to be mixed evenly when making the batter, then we chill it after for chewy cookies.
Peppermint cookies: For extra peppermint flavor, add up to ½ teaspoon peppermint extract to your cookie dough.
Do not over bake: Because these are darker in color, it’s easy to over bake them! Only bake for 12-14 minutes then remove from the oven to cool.
Double the recipe: If you are baking for a crowd and know you will need more! You could also store the extra dough in the freezer for a month or two and defrost in the fridge before rolling into balls, chilling again, then baking.
Cool completely: Before adding your white chocolate drizzle, otherwise it won’t stick to the chocolate cookie.

Cookies on a black plate with crushed peppermint candy around it.

FAQs

Why did my cookies spread?

If you do not follow the directions to chill the cookie dough, your cookies will spread too much!

Can I add crushed peppermint before baking my cookies?

While some recipes for chocolate mint cookies have you press candy cane bits into the cookies before baking, this can lead to your cookies spreading while baking because candy canes melt. For both best taste and presentation, I prefer to add them on top of the chocolate drizzle.

Can I add chocolate chips to the cookie dough?

Yes, I think this would work for a chocolate chip peppermint chocolate cookie, although it has not been tested. Add up to a ½ cup semi-sweet chocolate chips. You might also love these double chocolate chip cookies.

Can I drizzle these with dark chocolate instead of white chocolate?

Yes! I love the contrast of the white chocolate against the chocolate cookie base, but dark chocolate would be delicious, too. You could even do both!

Storage

To store: Place chocolate peppermint cookies in an airtight container and store at room temperature for 5 days.

To freeze: Freeze leftover cookies in an airtight container in the freezer for up to two weeks. Thaw and enjoy! You can also freeze the cookie dough for up to a few months, defrost in the refrigerator and follow recipe directions.

one cookie in front with a white mug in the back and a cooling rack with a few more cookies on it.

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