This batch of double chocolate peppermint cookies has been my holiday go-to ever since a blustery December when I wanted something simpler than a layer cake but more festive than plain cookies. I first mixed these after finding a forgotten jar of peppermint chips in the pantry and a craving for deep chocolate. The first tray that came out of the oven was fudgy in the center and crisp around the edges, carrying a clean peppermint note that cut through the cocoa. It quickly became the cookie I take to parties, tuck into gift tins, and bake when I want something that feels celebratory but effortless.

What makes these special is the texture contrast and the balance of flavors. The dough uses extra egg yolks and a touch of baking powder to create cookies that spread just enough while remaining chewy. Dutch-process cocoa gives the base a rounded, less acidic chocolate character that pairs beautifully with a cool peppermint extract. I often think of the first plate I set on the table: my eldest, who usually avoids mint, ate three before noticing the peppermint. That moment sold the recipe to my family and friends, and over the years I refined small details like chilling time, scoop size, and where to tuck in the candy cane pieces so each bite is a little surprise.

Ingredients

• All-Purpose Flour: 2 cups. Measure by spooning into your cup and leveling with a knife to avoid dense cookies. I prefer King Arthur brand for consistent texture when baking cookies.
• Cocoa Powder: 3/4 cup Dutch-process. Dutch-process yields a smoother, more chocolate-forward flavor; natural cocoa will work but may alter color and acid balance slightly.
• Baking Powder: 1 teaspoon. Gives a gentle lift so cookies spread slightly but remain tender.
• Baking Soda: 1/2 teaspoon. Encourages chewiness and helps browning around the edges.
• Salt: 1/2 teaspoon. Small but essential; it brightens chocolate flavor and balances sweetness.
• Unsalted Butter: 1 cup (softened). Use unsalted so you control the salt; let it sit at room temperature until easily indented.
• Light Brown Sugar: 3/4 cup, packed. The molasses in brown sugar gives chew and depth.
• Granulated Sugar: 1/2 cup. Adds sweetness and helps create crisp edges when combined with brown sugar.
• Egg Yolks: 2 large (room temperature). Yolks add richness and keep the centers soft.
• Peppermint Extract: 1 teaspoon. Start with 3/4 teaspoon if you prefer a subtler mint and adjust next time.
• Vanilla Bean Paste or Extract: 1 teaspoon. Pure vanilla complements chocolate; vanilla paste adds flecks and aroma.
• Peppermint Chips: 1 cup. Andes-style chips work beautifully for uniform mint bites.
• Semi-Sweet Chocolate Chips: 1 cup. Use higher-quality chips for better melting behavior; Ghirardelli or Guittard are reliable.
• Crushed Candy Canes: 1/2 cup (optional). For festive crunch; pulse in a bag with a rolling pin to controlled pieces so they do not fully dissolve.

Instructions

Preheat and Prep: Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone mats. Arrange racks so the sheets bake in the middle of the oven for even heat. Use light-colored baking sheets to prevent over-browning; dark pans accelerate edge crisping. Cream Butter and Sugars: In a large bowl or stand mixer fitted with the paddle, cream 1 cup softened unsalted butter with 3/4 cup packed light brown sugar and 1/2 cup granulated sugar for about 2 minutes on medium speed. Scrape the sides once. The mixture should become lighter in color and slightly fluffy; this aeration helps texture. Add Yolks and Extracts: Mix in 2 room-temperature egg yolks, 1 teaspoon peppermint extract, and 1 teaspoon vanilla extract on low to medium speed until pale and very fluffy. This step takes a minute or two; the yolks emulsify fats and create a tender crumb. Combine 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 separate bowl. Add dry ingredients gradually to the wet mixture on low speed until just incorporated. Overmixing develops gluten and will toughen the cookies. Fold in Chips and Candy: Gently fold in 1 cup peppermint chips and 1 cup semi-sweet chocolate chips with a rubber spatula until evenly distributed. If using 1/2 cup crushed candy canes, fold them in at the very end to retain textural contrast. Do not pulverize the candy canes into dust; keep small shards for crunch. Portion the Dough: Scoop the dough into 18 evenly sized balls, about 2 tablespoons of dough each, and place them 2 inches apart on the prepared baking sheets. For uniform baking, weigh balls or use a 2-tablespoon cookie scoop. For thicker cookies, chill the scoops 15 minutes before baking. Bake: Bake for 10 to 12 minutes. Look for set edges and slightly soft centers; they continue to cook on the sheet. For chewier centers, err on the lower end of time. Rotating the sheet halfway through helps even coloration. Cool: Cool on the baking sheet for 2 minutes to let the structure set, then transfer to a wire rack to cool completely. If adding extra candy cane shards for garnish, press a few onto each cookie while they are still warm so they adhere.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to five days. For best texture, layer them between sheets of parchment and avoid stacking too high. To refresh a cookie that has lost some crispness on the edge, pop it into a preheated 300°F oven for 3 to 4 minutes; let it cool slightly before eating. For longer storage, freeze fully baked cookies in a single layer on a tray, then transfer them to a freezer bag; thaw at room temperature or warm briefly in a 300°F oven.

Ingredient Substitutions

If you need to adapt, several swaps work well. Use natural cocoa instead of Dutch-process but add 1/4 teaspoon lemon juice to balance acidity for slightly lighter color. Substitute coconut oil for half the butter for a subtle tropical note. For dairy-free chips, choose dairy-free chocolate chips and dairy-free peppermint chips; the dough will be slightly less rich. To make them gluten-free, replace the all-purpose flour with a 1-to-1 gluten-free flour blend that contains xanthan gum and reduce mixing time to prevent a gummy texture.

Serving Suggestions

These cookies pair beautifully with a glass of cold milk, a mug of hot chocolate, or a peppermint mocha for an over-the-top treat. For a festive platter, alternate cookies with plain shortbread and salted caramel squares. Garnish with a sprig of fresh mint or a dusting of cocoa for presentation. For gifting, layer cookies in a tin with parchment and include a small note about reheating instructions.

Cultural Background

The mint-and-chocolate combination has deep roots in both European and American baking traditions. The coolness of peppermint has long been used to balance rich flavors; in winter festivities mint often appears in confections and beverages. This cookie is a contemporary American twist that brings together classic chocolate-cookie techniques with candy cane nostalgia, creating a hybrid that feels seasonal and familiar.

Seasonal Adaptations

For late-winter baking, replace peppermint chips with orange-chocolate chips and add a teaspoon of orange zest. In summer, skip the candy canes and add toasted pecans and a pinch of espresso powder to intensify the chocolate. For Halloween, swap the peppermint for chopped dried cherries and add chocolate chunks for a darker, fruit-forward cookie.

Meal Prep Tips

For make-ahead convenience, portion dough into 2-tablespoon balls and freeze them on a sheet tray. Once firm, move the dough balls to a resealable bag and bake directly from frozen, adding 1 to 2 minutes to the baking time. This approach allows you to bake fresh cookies on-demand without a full morning in the kitchen. Store baked cookies separated by parchment in meal prep containers for easy snacks or quickly assembled dessert plates.

Give these a try the next time you want a show-stopping, simple treat. They travel well, gift exceptionally, and make the kitchen smell like holiday magic. Happy baking and enjoy sharing these with friends and family.