This Double Chocolate Peppermint Crunch Cookies recipe makes about 5 dozen rich, soft-centered cookies in just 20 minutes of preparation, plus 8 to 10 minutes of baking per batch at 350°F (175°C). The chocolate cookie dough is packed with semi-sweet chocolate morsels and fairly small crushed peppermint candies for a cool, crisp holiday crunch.
Every bite brings together deep cocoa flavor, buttery brown-sugar sweetness, melty chocolate chips, and bright peppermint candy pieces. The edges set while the centers remain slightly soft, creating the ideal contrast between chewy chocolate cookie and delicate peppermint crunch.
Jump to RecipeWhy You’ll Love This Recipe
These cookies are made for anyone who believes a holiday dessert should contain both cocoa and chocolate chips. Unsweetened cocoa powder gives the dough a dark, full chocolate taste, while two cups of semi-sweet morsels create pockets of chocolate throughout every cookie.
The peppermint candies provide a pleasant snap rather than a soft mint flavor blended into the dough. That texture makes these cookies especially memorable on a Christmas cookie platter, where their red-and-white candy flecks stand out against the rich brown cookie.
The recipe also makes a generous yield of about 5 dozen cookies. That means one mixing bowl can supply a party tray, several gift tins, or a cookie exchange without requiring complicated decorating.
If you enjoy chocolate-forward cookies, you may also want to compare these with our classic double chocolate cookies. This peppermint version keeps the same satisfying richness while adding a crisp seasonal finish.
Ingredients You’ll Need
Start with softened unsalted butter so it can cream smoothly with both sugars. The combination of granulated sugar and packed light brown sugar contributes sweetness, tenderness, and a pleasantly chewy texture.
- Dry ingredients: 2 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Wet ingredients: 1 cup softened unsalted butter, 3/4 cup granulated sugar, 3/4 cup packed light brown sugar, 2 large eggs, and 1 teaspoon vanilla extract.
- Chocolate and crunch: 2 cups semi-sweet chocolate morsels or chips and 1 cup crushed peppermint candies or peppermint candy pieces.
Measure the flour carefully, especially if using volume measurements. Spoon it into a measuring cup and level it, or use the listed weight of 281 grams for consistent results.
For the peppermint, choose candies that crush into small, fairly even pieces. Very large shards can melt unevenly, create sharp bites, or make the finished cookies harder to eat.
For another chocolate cookie with a special filling, take a look at these salted caramel stuffed cookies. They offer a different style of indulgence while using the same cozy chocolate-cookie spirit.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then prepare the baking sheets. Line them with parchment paper if desired, which is particularly helpful because small pieces of peppermint can melt and cling to an unlined pan.
Step 2: Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl. Mixing these ingredients first distributes the leavening and salt through the flour so the dough bakes evenly.
Step 3: Place the softened butter, granulated sugar, and packed light brown sugar in a large mixing bowl. Beat until the mixture looks creamy, with no obvious streaks of butter remaining.
Step 4: Add the eggs one at a time, beating after each addition. Mix in the vanilla extract once the eggs are incorporated, scraping down the sides of the bowl if needed.
Step 5: Gradually add the dry mixture to the creamy butter mixture. Mix only until the flour disappears; stopping at this point helps keep the cookies tender instead of dense.
Step 6: Stir in the semi-sweet chocolate morsels and crushed peppermint candies. Use a sturdy spatula and fold gently so the candy pieces stay distributed throughout the dark dough.
Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets. Leave space between portions because the cookies spread as they bake, and keep the portions as even as possible so they finish at the same time.
Step 8: Bake each batch for 8 to 10 minutes. Look for set edges and centers that still appear slightly soft; that softness is important because the cookies continue firming as they cool.
Step 9: Let the cookies cool on the baking sheets for about 2 minutes. Transfer them carefully to wire racks, where the bottoms can cool and set without becoming damp.
Pro Tips for Soft, Crunchy Cookies
The most important rule is to avoid overbaking. A cookie that looks fully firm in the oven will often become too crisp after cooling, while a cookie with a soft-looking center settles into a chewy texture on the rack.
Softened butter should be pliable but not melted. If the butter is greasy or liquid, the dough may spread differently and lose some of the rounded shape that makes these cookies attractive.
Crush the peppermint candies inside a sturdy bag using a rolling pin or another heavy kitchen tool. Aim for small pieces with a little variation, but remove powdery excess if there is a large amount because it can dissolve quickly during baking.
Do not crowd the baking sheets. Leaving room around each rounded tablespoon of dough helps the cookies spread without touching and gives hot air space to circulate.
For a polished cookie tray, let every batch cool completely before stacking. The chocolate chips will set as they cool, and the peppermint pieces will become pleasantly crisp.
If you want another dependable holiday option for a dessert table, try these chewy Christmas chocolate chip cookies. They pair nicely with the peppermint batch because their flavor is familiar and warmly seasonal.
Serving, Storage, and Gifting
Serve these cookies with coffee, hot cocoa, or a mug of warm milk. The slight bitterness of cocoa balances beautifully with the sugar and peppermint, making the cookies feel festive without needing frosting or a glaze.
Once fully cooled, store the cookies in an airtight container at room temperature. Place parchment between layers if the peppermint pieces are especially prominent, and keep the container away from heat so the chocolate remains firm.
For gifting, arrange the cookies in a lined tin or food-safe box with the most colorful peppermint pieces facing upward. Because the recipe makes about 5 dozen, it is easy to divide the batch into several small gifts for neighbors, teachers, friends, or coworkers.
These cookies also make a beautiful addition to a mixed cookie assortment. Add a peanut butter favorite such as these chewy peanut butter chocolate chip cookies for a contrasting flavor and a second soft texture.
Common Questions
Can I use peppermint extract instead of candy? The commonly published version uses peppermint candy pieces rather than peppermint extract. The candy is important because it supplies both the distinct peppermint flavor and the crunchy texture that defines this recipe.
Why did my peppermint stick to the pan? Melted candy can adhere to an unlined baking sheet. Parchment paper helps prevent sticking and makes transferring the cookies easier after their short cooling period.
How do I know when the cookies are done? Check the edges first. They should look set, while the centers should still look slightly soft after 8 to 10 minutes in a 350°F oven.
Can I make a larger cookie? The instructions call for rounded tablespoons of dough, which helps produce the stated yield of about 5 dozen. Larger portions may need different baking attention, so keep the portions consistent when following this recipe as written.
For a classic everyday comparison, these chewy chocolate chip cookies are another excellent choice. Together, the recipes give you a useful range of textures, from familiar chocolate-chip comfort to crisp peppermint holiday crunch.
Double Chocolate Peppermint Crunch Cookies
Ingredients
Method
- Heat the oven to 350°F (175°C). Line baking sheets with parchment paper if desired.
- Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl.
- Beat the softened butter, granulated sugar, and packed light brown sugar until creamy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually mix the dry ingredients into the butter mixture until just combined.
- Stir in the semi-sweet chocolate morsels and crushed peppermint candies.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between portions for spreading.
- Bake for 8 to 10 minutes, until the edges are set and the centers still look slightly soft.
- Cool the cookies on the baking sheets for about 2 minutes, then transfer them to wire racks to finish cooling.
Notes
Final Thoughts
Double Chocolate Peppermint Crunch Cookies are a simple, reliable way to bring holiday flavor to a homemade dessert. The preparation is straightforward, the yield is generous, and the finished cookies look special even though they need no icing or elaborate decoration.
Remember the two details that matter most: crush the peppermint into fairly small pieces and remove the cookies while their centers still look soft. After about 2 minutes on the baking sheet and a full cool-down on wire racks, you will have tender chocolate cookies with melty morsels and a crisp peppermint finish.
Make a batch for a cookie exchange, tuck a few into a gift tin, or keep them ready beside a warm drink during a quiet winter evening. Their rich chocolate flavor and bright candy crunch make them just as welcome on a dessert tray as they are straight from the cooling rack.