Double Chocolate Peppermint Cookies

If you’re looking for a last-minute holiday cookie that still feels festive and thoughtful, these peppermint double chocolate chip cookies are it. They’re rich, soft, and fudgy, packed with chocolate flavor, and finished with just the right hint of peppermint — enough to feel like Christmas without being overpowering.

Every year around the holidays, our house somehow fills up with cookies. Tins on the counter, trays in the fridge, and sweets everywhere you turn. This year, instead of adding to the chaos, I decided to bake something simple and crowd‑pleasing to give out to our neighbors. These cookies ended up being the perfect choice.

They’re easy to make, don’t require anything fancy, and still feel special enough to gift.

Why You’ll Love These Cookies

• Soft and fudgy texture thanks to the double chocolate base

• Festive peppermint flavor without being too strong

• Perfect for gifting to neighbors, teachers, or friends

• Great for last‑minute baking when time is tight

• Stay soft for days (if they last that long)

The Flavor Combination

Chocolate and peppermint are a classic holiday pairing, and these cookies really let both shine. The dough is rich and chocolatey, almost brownie‑like, while the peppermint chocolate adds a cool, festive contrast. The result is a cookie that feels indulgent but still light enough to enjoy more than one.

These are the kind of cookies that look impressive on a platter but are simple enough to bake on a busy December afternoon.

Ingredients cookie dough:

• 1 cup all-purpose flour (120g)

• ⅓ cup natural unsweetened cocoa powder (33g)

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup unsalted butter, softened (113g)

• ½ cup light brown sugar (110g)

• ⅓ cup granulated sugar (66g)

• 1 large egg

• 2 teaspoons vanilla extract

• 1 cup semisweet chocolate chips

Peppermint Chocolate Glaze

• 1/2 cup chopped Andes Peppermint Crunch Chocolate

• 2-3 tbsp heavy cream

Directions Cookies:

1. Preheat the oven to 375°F and line two baking sheets with parchment paper.

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3. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

4. In a large mixing bowl or a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until pale, light, and fluffy—about 3 minutes.

5. Add the egg and vanilla extract, mixing until fully incorporated. Be sure to scrape down the sides of the bowl as needed.

6. Reduce the mixer speed to low and slowly add the dry ingredients, mixing just until combined. Gently fold in the chocolate chips.

7. Using a 1½-tablespoon scoop, portion the dough onto the prepared baking sheets, spacing cookies about 2 inches apart.

8. Bake for 10 minutes, or until the edges are set and the centers look just dry. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

9. Store cooled cookies in an airtight container at room temperature for up to 5 days.

Directions Peppermint Glaze:

1. Finely chop the peppermint chocolate and place it in a heatproof bowl.

2. Add just enough heavy cream to the bowl to lightly coat the chocolate pieces (you want a thick, pourable glaze—not a sauce).

3. Fill a small saucepan with 1–2 inches of water and bring it to a gentle simmer over medium-low heat.

4. Set the bowl of chocolate over the saucepan, making sure the bottom of the bowl does not touch the water.

5. Stir slowly and continuously as the chocolate melts, allowing the steam to gently heat the mixture.

6. Once the chocolate is fully melted and smooth, remove the bowl from heat.

7. Let the glaze cool slightly before drizzling or spreading over the cookies.

Tip: If the glaze feels too thick, add a splash of warm heavy cream and stir until smooth. If it’s too thin, let it sit for a minute or two to thicken naturally.