Double Chocolate Peppermint Cookies

Published on: January 10, 2026

Delicious double chocolate peppermint cookies on a plate

The kitchen smelled like chocolate and peppermint before anyone sat down. I remember the way my little one pressed a floury thumbprint into the bowl while I measured cocoa, and how the house seemed to wait for the first warm cookie to come out of the oven. That warm hush, and the sticky sweet taste on the corner of my husband’s smile, is what makes Double Chocolate Peppermint Cookies more than a recipe in our home. I first fell for a similar twist when I tried a neighbor’s batch that reminded me of Chocolate Peppermint Cookies, and since then these cookies have been our cozy habit and our small celebration rolled into one.

Table of Contents

Why Double Chocolate Peppermint Cookies Still Feels Like Home

There is a memory stitched into every batch of these cookies. When I think of them I think of a winter afternoon when my children were small and the light slanted through the kitchen window just so. The peppermint snapped in my mouth and the chocolate warmed me from the inside out. These cookies became our little family ritual during holidays and quiet Sundays.

I learned to slow down in the kitchen because of recipes like this. Baking taught me to pay attention to small steps. When the butter creamed smooth and the dough came together, I felt calm. Sharing them became as important as making them. We started leaving a plate on the counter for neighbors, and I watched how a simple plate of cookies made conversations easy and bright.

The flavor speaks plainly. Rich cocoa wraps around the quick coolness of peppermint in a way that feels festive but also familiar. It is the kind of cookie that asks for milk or thick tea. It is the kind of cookie that melts small arguments and starts storytelling. I find myself reaching for a plate on mornings when we need to remember warmth and laughter.

When friends come over I sometimes set out different versions to compare. One time I tried a variation from memory and learned a late lesson about texture. That experiment led me to the habit of folding in the chocolate chips last, so they sit in pockets through the dough. If you like a slightly different mint-chocolate balance, try the version I once loved on a slow afternoon when the kids were at school, similar to Peppermint Chocolate Chip Cookies. Little changes can feel like big gifts at the table.

What Makes This Double Chocolate Peppermint Cookies Special

These cookies carry both comfort and sparkle. The cocoa gives a rounded depth that holds the peppermint in place. The chunks of chocolate give you warm, melted moments. The crushed peppermint adds a bright, cool note that wakes the chocolate up. Texture is everything here. A slightly crisp edge and a soft, almost fudgy center make each bite interesting.

I chose this balance because it fits our family’s rhythm. My children like a softer center they can squish between fingers. My husband prefers the edge to be a little firm so it holds the cookie when dunked. This recipe makes both happen in one bite. It is forgiving too. You can chill the dough if it spreads too much. You can press extra peppermint on top if you want a stronger bite. The kindness of this recipe is that it gives room for home adjustments.

There is also a simple magic in the smell. When the cookies bake, the kitchen fills with dark chocolate and a clean peppermint lift. It pulls people from other rooms in a way that feels like an invitation. I often set the tray on a low rack and let the kids nibble a crumb each as the cookies cool. They call those crumbs “taste checks.” Taste checks make the kitchen feel safe and full.

Ingredients You’ll Need

1 cup unsalted butter, softened (fresh butter gives this its richness)
1 cup granulated sugar
1 cup brown sugar, packed (a little extra brown sugar if you love deep caramel notes)
2 large eggs
2 teaspoons vanilla extract (a little extra vanilla if you love a cozy aroma)
2 cups all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1/2 cup crushed peppermint candies

Gathering these items is a gentle act. I try to pick real cocoa rather than heavily processed powders when I can. For the peppermint, I like to crush the candies by placing them in a cloth and tapping them lightly. It keeps the pieces varied so some melt into the cookie and some stay crunchy. If you find your favorite chocolate chips are too large, feel free to chop them a bit so they tuck into pockets of dough and give a better bite.

Bringing Double Chocolate Peppermint Cookies Together

“Every time I stir this pot, it smells just like Sunday at home.”

Preheat the oven to 350°F (175°C). Place a rack in the middle of the oven and line a baking sheet with parchment paper so cookies lift off easily. Hear the hum of the oven as it warms and breathe in that first faint scent that hints of chocolate to come.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Beat until the mixture looks pale and a little glossy, and you can feel it change from grainy to silky between your fingers. This step sets the base for the cookie’s texture.
Beat in the eggs one at a time, then stir in the vanilla. Mix until the batter feels even and a little springy, folding in air that will help the cookie become tender. Pause and smell the sweet, buttery mix; it is a small reward for careful work.
In another bowl, combine the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Watch the dough darken to a rich chocolate color and stop as soon as the dry streaks disappear to keep the center soft and slightly fudgy.
Fold in the chocolate chips and crushed peppermint candies. Use a gentle hand to tuck them through the dough so you see flecks of chocolate and peppermint but do not overwork the dough. The little pockets of chips will melt into warm, gooey bites and the peppermint will give bright pops.
Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. I like to use a small ice cream scoop for uniform size so they bake evenly. Press a few extra peppermint bits on top of each mound if you want a festive look.
Bake for 10-12 minutes, or until the edges are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Watch for the edges to turn firm while the centers remain soft, and breathe in the warm chocolate and crisp peppermint that fills the kitchen as they bake.

Double Chocolate Peppermint Cookies

Once baked and cooled, the cookies have a delicate structure. They will be firm enough to hold their shape but soft in the center. If you like the edges crisper, let them brown for an extra minute or two and check often. If you like them softer, shorten the bake by a minute or two and allow carryover heat to finish the set while they rest on the warm pan.

How We Enjoy Double Chocolate Peppermint Cookies at Home

We keep a simple ritual around these cookies. The children fetch a small plate and we set a jar of milk in the middle of the table. Sometimes my husband lights a candle during winter evenings and the glow makes the peppermint pieces sparkle. We pass the plate around and tell small stories about the day. Those minute-long stories become the memory threads that make this recipe feel like home.

For guests I like to present the cookies on a plain white plate with a few whole peppermint sticks tucked beside them. It looks simple and inviting. If I want to make an evening feel special, I pair the cookies with a pot of strong coffee or a warm mug of cocoa. For a lighter pairing I offer peppermint tea which echoes the mint without overpowering the chocolate.

When the kids help, they always pick their favorite cookie. They enjoy counting how many chocolate chips are visible. We save the prettiest cookie for a small prize at the end of the day when someone has done something kind. Those small rituals give the cookies more meaning than the sweet alone.

For a small twist, try serving one cookie warmed for a few seconds in the microwave with a tiny scoop of vanilla ice cream. The contrast of cold and warm, and the way the peppermint sparkles against the chocolate, feels indulgent and not fussy. If you need a kid-friendly treat for a school party, stack the cookies with a little jam in between for a sandwich that stays together when packed.

I also keep this recipe in mind when I make cookie trays for neighbors. They travel well in a simple tin, layered with parchment and a sprig of greenery on top. The peppermint keeps the tray from feeling heavy, and people often tell me that the cookies are a bright surprise on a grey day.

Chocolate mint cookies share that same family feeling. I sometimes bake batches of both and let the family decide their favorite. This gives the kids a chance to learn tasting and preference in a gentle way. Offering choices like that helps meals and snacks become teachable moments about flavor and sharing.

Serving Double Chocolate Peppermint Cookies With Family Warmth

When we set a plate of these cookies down, the room seems to soften. I arrange them casually, not too neat, because the lived-in look feels more honest. A few crumbs on the plate suggest the cookies have already been tasted and enjoyed. I like to tuck a small note with the tray if I am bringing cookies to a friend. The note is simple: “Made with a little extra love today.”

If you have children who like to help, give them a small role. Let them crush the peppermint lightly or press a few extra chips on top. It is a safe and satisfying job for little hands. You will watch the pride on their faces when the tray goes into the oven. That pride becomes part of the recipe’s flavor.

Think about pairing the cookies with seasonal touches. A pot of mulled cider in the fall, a thermos of hot chocolate in winter, or a glass pitcher of iced milk in summer keeps the cookies feeling right for the moment. Presentation need not be formal. A simple wooden board or an old dessert plate brings warmth to the table.

If you invite guests, try setting a small bowl of extra crushed peppermint beside the plate so people can add more if they love a stronger mint note. It becomes a small conversation starter. Sometimes the simplest serving choices create the best memories.

Keeping It Fresh and Comforting

Storing these cookies is easy and kind. Place cooled cookies in an airtight container at room temperature for up to five days. If you plan to eat them within two days and want them soft, add a slice of bread to the container. The bread shares moisture with the cookies and keeps them tender. Change the bread slice after a day if you plan to keep the batch longer.

To freeze for longer storage, arrange cookies in a single layer on a tray and freeze until firm. Transfer the frozen cookies to a freezer-safe container with parchment between layers. They will keep for up to three months. When you want to serve them, thaw at room temperature for about an hour or warm briefly in a 300°F oven for five to seven minutes to bring back the just-baked feel.

If you have leftover dough, you can shape it into a log and wrap it tightly in plastic. Chill the log and cut slices to bake when you want a fresh batch. This is my favorite trick for mornings when plans change. It gives the comfort of a fresh cookie with little effort.

For reheating, I like to place a cookie on a microwave-safe plate and heat for 8 to 12 seconds. The chocolate softens and the peppermint brightens. Do not overheat or you will lose the contrast of textures. A brief warm helps bring the aroma back and makes the cookie feel as though it just left the oven.

A friend once asked how to revive cookies that had lost their crisp edge. I suggested a short bake at 300°F for about five minutes. It returned a little crunch without drying the centers. Small fixes like that keep the baking joyful and forgiving.

Small Variations That Feel Like Home

If you want to change the cookie without losing its heart, try a few gentle swaps. Add a teaspoon of espresso powder to the dry mix if you want to deepen the chocolate. Use half milk chocolate chips and half dark to soften the intensity for children. Swap crushed peppermint for candy canes of different colors for a playful look. Each small change tells a slightly new story, but the kitchen memory stays the same.

For a dairy-free option, substitute a vegan butter and choose dairy-free chips. The texture will differ a touch, but the scent and the shared moment of baking will remain. For a lower-sugar version, try reducing the granulated sugar by two tablespoons and adding a touch more brown sugar. The cookie may be slightly less crisp but it will still be rich in flavor.

If you like a more intense mint, fold in a quarter teaspoon of peppermint extract with the vanilla. Be cautious, because a little goes a long way and can become sharp. I add only a whisper of extract when I want a brighter note than candies can give.

These variations help make the recipe yours. They keep the original idea alive while inviting small experiments. In my home, the experimenting becomes its own gentle tradition, and each batch is a new chance to make a memory.

Teaching Children to Bake This Recipe

Baking these cookies with children is a lesson in care and patience. I give them tasks that match their age. Young ones can measure and dump, and older children can cream the butter or fold in the chips. I talk about the importance of measuring, but I also let them feel what “just combined” looks like by letting them see streaks of flour disappear.

Teach them to be gentle when folding chocolate and peppermint. Show them how to space dough on a tray and why hot pans make cookies spread more. Praise their small mistakes as learning steps. For example, if a child presses chips on top too hard, say it made a cookie that looks very loved. Those small, kind remarks build confidence.

At the end of a baking session, we rinse bowls together and leave a note on the recipe card for next time. It might say “more chocolate” or “less peppermint.” That note becomes a promise that the recipe will grow with the family.

Conclusion

I hope this recipe becomes one of those warm, small traditions in your home that invites stories and quiet joy. If you would like to see a lovely bakery version for inspiration, I often look at the thoughtful presentation found at Double Chocolate Peppermint Cookies – In Bloom Bakery to remind me how a little extra care in finishing can make a simple cookie feel like a gift.

Author

Joudia Elise
I'm a recipe developer and wellness enthusiast at We Cook Recipe, where I share practical, family-friendly recipes that support real life not restrictive diets. My approach combines traditional cooking wisdom with modern nutritional understanding, always prioritizing sustainable habits over quick fixes. When I'm not in the kitchen, you'll find me testing wellness trends (like this one!) to separate fact from hype for our community.