Double Chocolate Peppermint Cookies

It may be the season of peppermint mochas, but cookies are a top contender in the holiday treat battle. Simultaneously crunchy & chewy, these sweets serve up double doses of chocolate love, both in the batter and then delicately drizzled on top. They’re deliciously dense so make sure to grab a tall glass of milk before digging in.


  • 1 cup all-purpose flour
  • 1/4 cup Dutch cocoa powder
  • 1/2 + 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 1/2 cups semi-sweet chocolate chips
  • 2 sticks butter, softened
  • 1 1/4 cups sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • Handful of candy canes or peppermint candies, crushed


  1. Combine flour, cocoa powder, baking soda, and salt. Set aside.
  2. In a kitchen aid bowl with paddle, combine butter and sugar. Blend on medium speed for 3 minutes.
  3. Add egg, yolk, vanilla extract, and peppermint extract. Blend until incorporated. Scrape bottom/side well, blend.
  4. Add dry ingredients and chocolate chips, blend until incorporated, scrape/blend well.
  5. Weigh out dough into 1 pound, 7 ounce balls. Roll into logs and into parchments paper, chill until firm.
  6. When firm, unroll dough from parchment, slightly dampen log and roll in crushed candy cane. Slice logs into ¼” – 3/8” pieces (about 50 per log).
  7. Sprinkle top of each piece with crushed candy cane.
  8. Bake at 350 degrees for 6-8 min.
  9. Allow to cool, drizzle with semi-sweet chocolate.

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