This post may contain affiliate sales links. Please see my full disclosure policy for details
These Double Chocolate Peppermint Cookies are such an easy Christmas cookie. Soft and chewy dark chocolate cookies are packed with white chocolate chips and Andes Peppermint Crunch. They take less than 30 minutes to make start to finish!
There is nothing better than a big plate of Christmas cookies. I don’t discriminate when it comes to my Christmas cookies. I love everything from sugar cookies to molasses cookies and peppermint to eggnog. Now I am mixing in a chocolate variation with these Double Chocolate Peppermint Cookies. In just 30 minutes, you’ll be sinking your teeth into these ooey-gooey cookies.
I pondered over my recipe for quite a while, tested a couple of different kinds, and finally settled on a holiday variation of my double chocolate chip cookies. These are well-loved over here. I swapped out the chocolate chips for white chocolate chips and added some Andes Peppermint Crunch. Do you see how thick these are?
These cookies are rich in chocolate flavor and they stay soft and chewy for days. They can also be prepared in advance and kept frozen for when you’re craving hits. They’re perfect for cookie swaps, holiday parties, gifts, or to add to a Christmas cookie dessert board!
- Unsalted butter – melted first to achieve a chewier texture.
- Light Brown Sugar – dark brown sugar will work as well.
- Granulated Sugar
- Pure Vanilla Extract
- All-Purpose Flour
- Hershey’s Special Dark Cocoa Powder – I like the richer flavor of dark cocoa powder but regular cocoa powder will work as well.
- Baking Soda & Salt
- White Chocolate Chips – or regular chocolate chips, if preferred.
- Andes Peppermint Crunch– if you can find these, you can also chop up some peppermint kisses or any peppermint chocolate bar.
This simple holiday cookie recipe is ready in under 30 minutes!
- Combine wet ingredients: Melt butter in a microwave and allow it to cool for a few minutes. Then combine with brown sugar and granulated sugar and beat until it’s well mixed. Next comes the egg and vanilla extract. Continue beating until well incorporated.
- Combine dry ingredients: In a separate bowl, combine flour, cocoa powder, salt, and baking soda. Stir to combine.
- Mix wet and dry ingredients: Slowly add the dry ingredients into the wet ingredients, mixing on low speed until dough starts to form.
- Add mix-ins: Before the dough thickens, add in white chocolate chips and Andes Peppermint Crunch. Beat until incorporated.
- Bake: Using a large cookie scoop, portion the dough out onto a baking sheet lined with a silicone baking mat. Bake in a preheated oven for 9-11 minutes, then cool on the baking sheet for 10 minutes before transferring to a wire cooling rack.
- Use dark chocolate cocoa powder. I like to use Hershey’s Special Dark cocoa powder. It’s richer and gives the cookies a deeper chocolate-y flavor.
- Melted butter is key! The melted butter creates a chewier texture after the cookies are baked.
- Don’t over-bake! These cookies are dark in color so it can be difficult to see when they’re done. The middles should not be glossy on top. I recommend pulling them from the oven while they’re slightly underbaked and letting them finish baking on the cookie sheet so they’re perfectly soft and gooey.
- Double or triple the recipe. During the holiday season, it’s great to plan ahead. If you have multiple holiday parties to prep for, make a big batch of cookie dough and store the dough balls in the freezer. That way you can easily bake when you’re ready to serve them!
- Add extra chocolate chips: Right when these come out of the oven, place a couple extra chocolate chips or peppermint chips on top of the cookies and gently press them in. They will melt a little bit and provide some extra gooey flavor.
Sometimes if the butter is still too warm by the time these hit the oven, the cookies will spread more than you want. But there’s a way to fix this!
Right when the cookies come out of the oven, take a large round cookie cutter, or use a spatula and work you way around the outside edge of the cookie, pressing it back in towards the center. This makes the cookies nice and round and also a little thicker. However, you have to do these right when you pull it out of the oven before the edges have set!
Yes! This is a great way to get ahead on holiday baking. To prepare the dough ahead of time, follow the directions as listed, then scoop it out onto a baking sheet. Flash freeze for 15 minutes until the dough hardens a bit. Then place an airtight container and freeze for up to 3 months. I recommend placing a piece of parchment paper between the layers of cookie dough.
When you’re ready to bake, thaw for 1 hour prior to baking, then bake as directed.
Store leftover baked cookies in an airtight container at room temperature for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for 3 months. If frozen, let thaw on the counter or microwave straight from the freezer for 15-20 seconds to warm.Print
Deep, dark chocolate cookies stuffed with white chocolate chips and Hershey’s Candy Cane Kisses and drizzled with white chocolate and topped with crushed candy cane kisses.
For 10 cookies
- 1/2 cup (113g) melted butter
- 1/2 cup (110g) packed light brown sugar
- 1/4 cup (48g) granulated sugar
- 1 large egg
- 2 teaspoons (10 ml) pure vanilla extract
- 3/4 cup (105g) all-purpose flour
- 1/2 cup (55g) Hershey’s Special Dark Cocoa Powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup (135g) white chocolate chips
- 1/2 cup Andes Peppermint Crunch
For 20 cookies
- 1 cup (226g) melted butter
- 1 cup (220g) packed light brown sugar
- 1/2 cup (95g) granulated sugar
- 2 large egg
- 1 tablespoon (15 ml) pure vanilla extract
- 1 1/2 cups (210g) all-purpose flour
- 1 cup (111g) Hershey’s Special Dark Cocoa Powder
- 1 teaspoon (5g) salt
- 1 teaspoon (4g) baking soda
- 1 1/2 cups (270g) white chocolate chips
- 1 cup Andes Peppermint Crunch
- Preheat the oven to 350° F.
- Melt the butter in a microwave-safe bowl for 30-45 seconds. Allow to cool for a few minutes. Combine the melted butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes. Next, add the egg and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the flour, cocoa powder, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.
- As the dough thickens, add the chocolate chips and peppermint crunch. Beat until incorporated.
- Line a baking sheet with parchment paper or use a silicone baking sheet. Scoop the dough using a large cookie scoop and place on baking sheet, 2 inches apart.
- Bake for 9-11 minutes. The center of the cookies should be slightly underbaked but not too gooey. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: chocolate cookies, candy cane cookies, Chocolate Peppermint Cookies