Double Chocolate Peppermint Cookies

These cookies are perfect for Christmas, but they’re also easy to make anytime. The dough is a mix of cocoa powder and flour that you’ll need to chill before folding in the chocolate chips and peppermint extract. You can either use white or dark chocolate chips depending on what color your frosting will be (we recommend using a little less than half dark). Make sure your cookie sheets have been covered with parchment paper so there’s no sticking, then top them off with more flaky sea salt for an extra special crunch-factor!

This is a simple recipe for double chocolate peppermint cookies. Read more in detail here: double chocolate peppermint cookies recipe.

Haaaay! So, let’s get started on some Christmas cookie recipes. Without a peppermint cookie, Christmas wouldn’t be complete. With chocolate, of course. There’s also white chocolate. So it’ll be Double Chocolate Peppermint Cookies.

On a lark in college, I came upon this basic chocolate cookie recipe. I basically estimated the proportions and came up with the chewiest, fudgiest, most delicious chocolate cookie I’ve ever had. It has a strong chocolate taste and is the ideal foundation for a slew of white chocolate chips.

I’m not joking. I ate one (sometimes two) of these cookies every day until they were all gone. So, yes….



How to bake chocolate peppermint cookies with a second layer of chocolate

Allow plenty of time for the butter and sugar to combine before making the ideal fluffy chocolate biscuit. By the time you’ve done mixing them together, the butter and sugar should be somewhat pale in color and seem whipped. This will take around five minutes if you combine the ingredients by hand. Imagine it as your daily upper-body exercise, and the time will fly by.

After the butter and sugar have been well beaten together, add the egg and peppermint essence. Under no circumstances should you use more peppermint extract than the recipe specifies. If you want to add additional chocolate chips and mix-ins, go ahead, but if you add too much extract, your cookies will taste like mouthwash (um, gross).

You may split out the dough and shape it into balls after you’ve stirred in the dry ingredients. That’s correct, there’s no need to freeze these chocolate peppermint cookies! Thank you very much.

Combine melted white chocolate and a little amount of coconut oil to produce the white chocolate coating for these peppermint cookies. The coconut oil keeps the cookies soft and fluffy by preventing the white chocolate from hardening completely. Sprinkle crushed peppermint candies on top of the white chocolate before it hardens if you’re feeling particularly festive (I know you are!). It’s a little detail, but it looks great!




Double Chocolate Peppermint Cookies are chewy cookies coated in white chocolate and topped with peppermint candies. It’s ideal for the holidays!


  • room temperature 1/2 cup salted butter
  • 1 cup light brown sugar, tightly packed
  • 1 big room-temperature egg
  • 3/4 cup flour (all-purpose)
  • 1/3 cup chocolate powder, unsweetened
  • 1/2 teaspoon bicarbonate of soda
  • a half teaspoon of salt
  • 1 tsp peppermint essential oil
  • white chocolate chips, 3/4 cup
  • 7 oz. chopped high-quality white chocolate
  • 1 tsp virgin coconut oil
  • 1/2 cup peppermint candies, crushed


  1. Preheat the oven to 350 degrees Fahrenheit. Set aside a baking sheet lined with parchment paper.
  2. Cream the butter and brown sugar together in a medium mixing bowl until light and fluffy (approximately 2 minutes with a KitchenAid). 5 minutes if using a hand whisk). Combine the egg and peppermint essence in a mixing bowl.
  3. Sift together the flour, cocoa powder, baking soda, and salt in a separate basin. After that, toss in the dry ingredients until they’re barely incorporated with the butter mixture. Fold in the white chocolate chips gently but thoroughly, taking careful not to overmix the dough.
  4. Scoop dough into 112 inch spheres and place them on a baking sheet, allowing approximately 2 inches between each ball of dough. Bake for 10-12 minutes, checking the consistency of the baked cookies halfway through. Allow to cool on a cooling rack to room temperature.
  5. To create the white chocolate, melt the chopped white chocolate and coconut oil together over a double boiler. Dip each cookie in white chocolate, then sprinkle with crushed peppermint candies before returning to the cooling rack to set the chocolate.

More peppermint treats may be found at:

Crinkle Peppermint Cookies

Ripple Ice Cream with Vegan Peppermint Fudge

Brownies with Peppermint Bark

Oreos with a mint chocolate coating

Peppermint Hot Chocolate at its Finest



The “fudgy chocolate peppermint cookies” are a delicious treat that can be made in no time. They’re perfect for Christmas or any other holiday!

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