Double chocolate peppermint cookies are what holiday dreams are made of! They’re sweet, full of chocolate, and perfectly minty. I use both white chocolate and dark chocolate for the perfect combination of chocolate flavors. The cookies are then dipped in white chocolate and sprinkled with peppermint to make them so cute & festive!

What you need to make double chocolate peppermint cookies:

• Unsalted butter- You can use salted as well but I always go for unsalted in baking. If you use salted, just decrease the salt in the recipe to 1/2 tsp.
• Granulated sugar- A classic in any recipe. You can use white sugar, cane sugar, whatever you prefer. I haven’t tested coconut sugar.
• Brown sugar- Brown sugar gives it that caramel note and adds the perfect sweetness as well as giving them that deep rich brown color. You can use light or dark.
• Eggs- The egg helps to bind the recipe and really helps give it taste and texture.
• Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion!
• Peppermint extract- You can buy this in the same section that you get vanilla extract. A little goes a long way, but seriously adds the perfect peppermint flavor.
• All-purpose flour- I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements & won’t work. However, gluten-free 1:1 all-purpose flour should work just fine. I love Bob’s Red Mill, but any should do.
• Cocoa powder- This is the cocoa powder I used. I prefer the 100% dark cacao cocoa powder for a rich and deep chocolate flavor!
• Sea salt- Salt is key in a baked good!
• Baking soda- Helps to produce a light and fluffy and perfectly cooked double chocolate peppermint cookie.
• Baking powder- Helps to inflate the cookies.
• White chocolate chips- The white chocolate chips add the perfect flavor combination with the peppermint. I also love that there is both white and dark chocolate happening here.
• Peppermint bits- For this, you can either use candy cane and crush them yourself. I put them in a ziploc and then crush them with a spoon. Or you can buy already crushed peppermint bits.

If you love these, you may also love:

• Best Salted Chocolate Chip Cookies
• S’mores Cookies
• Chocolate Chip Cookie Skillet

Alright, let’s get to making the recipe! Enjoy friends!

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Double Chocolate Peppermint Cookies

Double chocolate peppermint cookies are what holiday dreams are made of! They're sweet, full of chocolate, and perfectly minty. I use both white chocolate and dark chocolate for the perfect combination of chocolate flavors. The cookies are then dipped in white chocolate and sprinkled with peppermint to make them so cute & festive!

Course: Dessert

Keyword: chocolate, cookies, dessert, holiday food, party food, peppermint, white chocolate

Servings: 16 cookies

Ingredients

• 1 cup unsalted butter room temperature
• 1 cup granulated sugar
• ½ cup light or dark brown sugar
• 2 eggs room temperature
• 1 tsp vanilla extract
• ½ tsp peppermint extract
• 1½ cups all-purpose flour spoon & leveled
• 1 cup cocoa powder (I used dark 100% cacao)
• 1 tsp sea salt
• 1 tsp baking soda
• ½ tsp baking powder
• 2½ cups white chocolate chips (half for the dough, half for melting)
• ½ cup finely chopped peppermit bits for topping

Instructions

• In a large mixing bowl or a stand mixer, beat together the butter and sugars until well combined.
• Next, add in the eggs, vanilla extract, and peppermint extract. Mix until combined. 
• Pour in the flour, cocoa powder, sea salt, baking soda, & baking powder. Mix well until everything is incorporated.
• Add in 1 cup of the white chocolate chip. With a spatula or wooden spoon, fold in the chocolate. You don't HAVE to add in the chips but I love the extra addition in the actual cookie.
• Refrigerate the dough for at least 30 minutes. It helps to scoop the dough as well as the flavors to marinate together! Meanwhile, preheat your oven to 350F degrees.
• Once the dough has chilled, scoop (I use this large cookie scoop, but you can always use your hands or a spoon!) out onto a lined baking sheet (I typically use parchment paper or a silpat). My dough made 16-17 cookies.
• Bake cookies for about 12-15 minutes until edges are done and the center is soft but cooked through. Let the cookies cool on the baking sheet for 5-10 minutes, and then move to a wire rack.
• Once the cookies are cooled completely, melt the remaining 1½ cups of white chocolate chips (either in the microwave or slowly on the stovetop). Dip or drizzle each cookie with white chocolate. Sprinkle with crushed up peppermint bits or candy cane.
• You can either leave them out to harden or place them in the fridge for about 15-20 minutes to harden the chocolate! Store in an airtight container on the counter for 4-5 days! Enjoy!

Notes

For Storing: Store in an airtight container on the counter for 4-5 days! If you add a slice of bread into the container it will help it to stay moist/ soft.

For Freezing: You can freeze the cookie dough into balls in a freezer bag and let thaw on the baking sheet while preheating the oven. Cook according to the directions, but you may have to add a few minutes. Then continue with the white chocolate. OR freeze a completely cooled & iced cookie in a freezer bag. Thaw on the counter whenever you want a cookie! You won’t even know it was frozen!