It’s the most deliciously sweet week of the season: #AKCookieWeek! Welcome, I’m so happy you’re here.
This is officially the third year of our famous AK cookie week and I’m so beyond thrilled that we’re finally here again because I’ve been testing cookies non-stop for the past month (and it has to stop sometime, right?!). I’ve perfected them over and over again, and can’t wait for you to try your favorites during this year’s holiday parties, Christmas celebrations, bake-offs and everything else.
Before I started recipe testing, I asked you all what kind of cookie recipes you wanted. Many of you said gingerbread (try these), plenty said sugar cookies, and of course, chocolate peppermint!
I have plenty of paleo, gluten free and dairy free cookies on my site already so I wanted to make some blow your mind cookies this year. So let’s start with these double chocolate peppermint cookies or as I like to call them: Death by Chocolate Peppermint Cookies.
They’re loaded with chocolate chips and infused with peppermint extract, baked and then dipped in dark chocolate, then drizzled with white chocolate and coated with crunchy crushed peppermint candies.
If you’re a chocolate and peppermint fan, then I know you’re going to adore these fantastic cookies. They’re perfect for your next holiday party and stay fresh and delicious for days!
I can’t wait to see what you make. xo!
More cookie recipes you’ll love:
Chocolate-Dipped Peanut Butter Cookies with Toffee & Crushed Pretzels
Salted Caramel Stuffed Chocolate Snickerdoodles
Brown Butter Snickerdoodle Cookies
Old Fashioned Iced Brown Butter Oatmeal Cookies
Death by Chocolate Peppermint Cookies
Ingredients
- Dry ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (I used Ghirardelli)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional if you want mocha peppermint cookies: 2 teaspoons espresso powder or 1 tablespoon instant coffee
- Wet ingredients:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 large egg
- 1 egg yolk
- Mix ins:
- ¾ cup dark chocolate chips (can also use semi-sweet)
- For the coating:
- 1 ½ cups dark chocolate chips
- 1/2 cup white chocolate chips + 1 teaspoon coconut oil
- ½ cup crushed peppermint candies (or a few crushed candy canes will also work)
Instructions
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Preheat oven to 350 degrees F. Line a large baking pan with parchment paper.
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In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Also stir in espresso powder (or instant coffee) if you want to make these peppermint mocha cookies.
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In the bowl of an electric mixer, cream together butter and sugars until light and fluffy, about 1-2 minutes.
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Add in vanilla extract, peppermint extract, egg and egg yolk; beat again until well combined smooth and creamy; about 30 seconds longer.
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Add in dry ingredients and mix on low until just combined and the dough forms. Fold in ¾ cup chocolate chips.
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Use a cookie scoop to grab about 2 tablespoonful of dough, then roll dough balls and place on cookie sheet, leaving at least 2 inches apart from one another. Flatten with the palm of your hand.
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Bake for 10-12 minutes or until edges begins to set and crackle. Remove and allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling. Repeat with remaining dough.
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Once cookies have completely cooled, they are ready for dipping! Place chocolate chips in a small pot and place over low heat, stirring until chocolate is melted and smooth. You can also melt the chocolate in the microwave by placing the chocolate in a microwave safe bowl and microwave on high in 30 second intervals, stirring in between, until chocolate is melted. Once ready, dip cookies halfway in chocolate then place them back on cooling rack or onto wax paper or parchment paper to avoid a mess. Sprinkle chocolate with crushed peppermint candies.
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Next melt the white chocolate and coconut oil the same way you did the chocolate in the previous step. Use a small spoon to drizzle the white chocolate all over the cookies diagonally. It doesn’t have to be perfect and should be festive and fun!
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Place cookies back on cooling rack or wax paper and allow the chocolate to harden completely. Makes 22-24 cookies.
Recipe by: Monique Volz // Ambitious Kitchen Photography by: Yoga of Cooking
56 comments
Mint and chocolate is my favorite combination!! These sound perfect for this time of year!
Best combo for the holidays!
Can I substitute Bob’s Red Mill 1:1 flour to make them gluten free?
You could try! You may need to use a little less though. Let us know how they turn out if you try it.
I tried it! I used an equal amount of bob’s red mill 1:1. Turned out great but the cookies spread quite a bit more. Fine by me! I just did 1 tbsp scoops instead of 2 for the second batch going into the oven. I would give this recipe 5 stars but for some reason it won’t let me rate 5 stars on mobile.
Thanks for the update, Katie! Glad they still worked out.
Love chocolate and mint together, and my husband loves anything peppermint! YUM 🙂
So good! He’ll LOVE these.
Making these for our book club this Friday! We will be doing cookie exchanges so these will be perfect!
Amazing! I hope everyone loves them 🙂
Could you add actual coffee to this in liquid form? These look amazing!!!
The flavor probably won’t be as strong as using espresso or instant coffee powder, and the extra liquid might thin out the cookies a bit. But let me know if you try it!
So yummy! I dipped some in dark chocolate, some in white. Dipping was a little tricky because the cookies are soft and break easily. I switched to just spooning and drizzling the chocolate over. I’m giving most of them away, but I think I need to make another batch just for me.
Perfect! Glad you loved these and thank you for the rating! 🙂
I don’t think my rating went through on my first comment.
These look amazing. Is the coconut oil absolutely necessary? (I don’t want to have to buy it to use a small amount.) Thanks!
You can use butter instead! Enjoy 🙂
Thank you!
Chocolate peppermint is a combination that really is only enjoyed in the winter holidays, but I think it’s great all the time! I recently tried one of my friend’s vegan peppermint chocolate crinkle cookies and rekindled my love for peppermint. I bet these cookies would taste so marvelous, especially with the chunks of dark chocolate and white chocolate chips!
Love chocolate peppermint! Best combo during the holidays 🙂
Think you could sub coco butter for real butter to make dairy free?!?
No, but i think a refined coconut oil would work well!
I’m in the process of making these cookies and they are flat. Not sure what I did wrong. I followed the directions.
I’m sending them to school with my teenager to share. They’ll still get eaten, but I’m disappointed in the results.
Strange, did you flatten the top of the dough too much?
Hi Monique! I love love looooove everything about these cookies, along with the rest of your site & everything you share 🙂 I am going to be graduating college soon and I am wondering if you have any jobs (anything at all!) available at Ambitious Kitchen. I would love to get into this space, as I am a HUGE foodie and nutrition-lover. Would love to get some great experience under my belt.
Thanks!
Ali
Hi Ali! So glad you’re loving the recipes here 🙂 We’re not currently hiring, but we’ll be sure to post on the blog if we are in the future. Thank you!
Thanks for the recipe! I made these for a cookie exchange over the weekend and they were a big hit! Sooo good!!!
Amazing! So glad they were a hit 🙂
I made these with gf flour (1 to 1) and vegan butter. So good. Think I will add in a bit of cocnut oil next time as they seemed a little dry, but the flavor is awesome. Thanks again Monique!
Glad those swaps worked out! Enjoy 🙂
Absolutely loved these! They turned out great and honestly are so delicious. My bf and I cannot stop eating them LOL. Definitely will become a staple christmas cookie for us.
Love it! Perfect for Christmas 🙂
Will a flax egg work?
Yes it should work!
I made these cookies and they are great! I have a situation I hope you can help me with. For several years I’ve been sending cookies overseas at Christmas. I’ve sent many kinds but want to find new ones that stay fresh for the 2 week trip. Can you help? Thanks!
Hi Jim! Glad you like these. I wouldn’t recommend any cookies out at room temperature for more than 2 weeks. Perhaps you can send them frozen or expedite them? Would that be an option for you?
The Death by Chocolate Peppermint Cookies really are to die for! Simply Scrumptious!
Glad you love them!!
How many dozen cookies does this recipe make? I need them for a cookie exchange this weekend and a holiday party! 🙂
Never mind I saw it at the very bottom!
Perfect. Enjoy!
Such a yummy (and easy) recipe! I used margarine instead of butter and they turned out great. One thing I might do differently next time is crush the candy cane slightly finer – some larger chunks can be touch to chew in the middle of an oh-so-soft cookie. Will definitely be making these again!
Perfect! And great tip on the candy canes. Glad you enjoyed!
My favorite holiday candy is Andes mints, so when I saw this I was so excited to try it for Christmas! I made a batch last night and am making another today bc they are that good! Since Andes are my fav I swapped red and white peppermint candies and sprinkled some Andes mints on top. SO delicious. The dough recipe with the chocolate chips is the perfect mix of each. Another amazing recipe!
Amazing! Such a great holiday cookie 🙂
A good chocolate mint cookie is hard to find and this one nails it. You maybe tempted to leave out the extra egg yolk, but don’t. The extra yolk makes them fudgier
Absolutely! So happy you love these!
I made these for my family at Christmas, & they were a hit! My grandmother said it was the best cookie she ever had! I added crushed candy cane on top, but I think I’ll do a softer peppermint topping next time!
Amazing! So happy to hear that 🙂