Double Chocolate Peppermint Cookies

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Chewy, soft and peppermint-y cookies. Dipped in white chocolate and sprinkled with crushed candy canes. These cookies are fun, festive and a delicious holiday treat.


  • 3/4 cup unsalted butter, room temp
  • 1 cup brown sugar
  • 1/3 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1 1/2 cup flour
  • 1 tsp vanilla extract or peppermint extract
  • 3/4 cup semi-sweet chocolate chips
  • 7 oz. white chocolate 
  • Crushed candy canes


  1. Stir flour, baking soda and cocoa powder. Set aside.
  2. Beat butter and sugars until light and fluffy.
  3. Add the egg, egg yolk and peppermint extract. Beat until combined.
  4. Add the flour mixture and mix on low speed until just combined. Fold in chocolate chips.
  5. Cover and chill the dough for at least 2 hours.
  6. Preheat oven to 350 F. Line large baking sheet with parchment paper.
  7. Scoop the dough out by using a rounded tablespoon and shape into balls. Place cookie dough balls on baking sheet about 2 inches apart.
  8. Bake the cookies for 8-10 minutes. Cool on baking sheet for 10 minutes then transfer to cooling rack to cool completely.
  9. Melt white chocolate in a microwave safe bowl. Stirring every 30 seconds until chocolate is melted. Dip the cookies halfway in the melted chocolate. Sprinkle with crushed candy canes.


  • handle. The dough is a bit sticky after it has been mixed. However, if you are short on time chill the dough at least 1 hour or until it is easy to handle.
  • Measure flour correctly by spooning the flour into the measuring cup then leveling the flour with a butter knife. Scooping the flour straight from the flour can cause the flour to compact resulting in drier cookies.