Peppermint Double Chocolate Cookies have a rich chocolate taste and are infused with peppermint. They’re dipped in chocolate and sprinkled with crushed candy canes for the perfect holiday cookie!
Double chocolate cookies are my absolute favorite. I love the rich chocolate taste, fudgy texture, and double dose of chocolate. And with a glass of cold milk? Perfection.
My soft-batch double chocolate chip cookies are actually one of the most popular recipes on my blog. So I wanted to make a holiday version in time for Christmas to share on Oh Sweet Basil.
The combination of rich chocolate and cool peppermint flavor is the perfect pairing. Then the candy canes make them so pretty for your Christmas cookie exchange.
Ingredients for Chocolate Peppermint Cookies
For the Double Chocolate Peppermint Cookies
- Flour: just regular all-purpose flour
- Cocoa Powder: dutch processed cocoa is preferred
- Cornstarch: adds a chewiness to the cookies
- Baking Soda: gives the cookies some rise and fluffiness
- Salt: enhances all the flavors
- Unsalted Butter: softened to room temperature
- Brown Sugar: adds sweetness and rich flavor
- Granulated Sugar: adds sweetness
- Egg: gives the cookies structure
- Peppermint Extract: can be reduced for a milder mint flavor
- Vanilla Extract: adds flavors
- Semi-Sweet Chocolate Chips: dark chocolate chips could also be used or a mix of the two
For the Chocolate Peppermint Topping
- Semi-Sweet Chocolate: gets melted for the chocolate dip
- Vegetable Oil: helps smooth out the chocolate and gives it a nice shine
- Candy Canes: crushed up for a decorative topping
The measurements for all the ingredients are detailed in the recipe card at the end of the post. You can also print and/or save the recipe there.
How to Make Peppermint Chocolate Cookies
To get started, first we make our cookie dough. We whisk together our dry ingredients (flour, cocoa, corn starch, baking soda and salt), so they’re ready to be added to the batter later.
Then we cream together the butter and sugars in a stand mixer using the paddle attachment (I like to use a combo of brown sugar and white sugar) – and add in the egg, vanilla and peppermint extract. The dry ingredients are then carefully added to the wet ingredients, and finally we add in the chocolate chips.
Then it’s time to chill the dough. Chilling is recommended because the double chocolate cookie dough is thick and sticky. If you don’t chill the dou