Death by Chocolate Peppermint Cookies
Gorgeous chocolate peppermint cookies dipped in dark chocolate, sprinkled with crushed peppermint candies, and drizzled with white chocolate. These double chocolate peppermint cookies are truly a “death by chocolate” cookie. Perfect for holiday baking and cookie exchanges!
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You know I couldn’t resist sharing one more of my favorite holiday cookie recipes before Christmas. I made these Death by Chocolate Peppermint Cookies last year and they quickly became one of the most popular holiday cookies on AK.
They’re packing double (or triple) chocolate with a perfectly chewy chocolate cookie, chocolate chips and a dark & white chocolate topping. Should I say chocolate again?
These chocolate peppermint cookies are perfect for making with kiddos as a fun project and a guaranteed to impress family and friends!
Ingredients you’ll need
These chocolate peppermint cookies are 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. SO GOOD. Here’s what you’ll need to make them:
- Flour: We’re using good old all purpose flour to make these double chocolate peppermint cookies.
- Cocoa powder: I recommend using a high-quality, unsweetened cocoa powder for the best flavor. I like to use Ghirardelli.
- Baking staples: you’ll need some salt and baking soda to help the cookies bake properly.
- Sugars: you’ll need both brown sugar and granulated sugar to give these cookies the perfect sweetness.
- Eggs: we’re using one egg and one egg yolk (yes, the yolk only) for a delicious texture.
- Butter: because butter makes every cookie amazing! And gives them the right amount of moisture.
- Extracts: you’ll need both vanilla extract and peppermint extract for that minty fresh, amazing flavor.
- Delicious add-ins: I love adding dark chocolate chips to the batter for a double chocolate peppermint cookie. You’ll also need some white chocolate chips, a little coconut oil and crushed peppermint candies (or candy canes) for that gorgeous topping!
Optional ingredient swaps
I always recommend sticking with the recipe ingredients as much as possible, but here are a few swaps that should work well:
- Feel free to use vegan butter if you’d like to keep these dairy free. Remember to also use dairy free chocolate chips.
- Instead of cocoa powder you can also use cacao powder.
- I haven’t tested these with a flax egg, but I think it could work just fine!
Can I make these chocolate peppermint cookies gluten free?
Unfortunately I cannot recommend a gluten free substitute for these cookies, but my best guess would be to use a 1:1 GF all purpose flour. Good news: I have tons of gluten free cookies on my site! Check them all out here.
Get fancy: add a mocha twist
If you want chocolate peppermint mocha cookies (yum) simply add 2 teaspoons espresso powder or 1 tablespoon instant coffee with your dry ingredients! The coffee flavor brings out that wonderful chocolate even more.
Make perfect double chocolate peppermint cookies
- Prep your oven. Set your oven to 350 degrees F and line a baking sheet with parchment paper.
- Mix the dry. Add all of your dry ingredients to a bowl and whisk them together.
- Mix the wet. Use an electric mixer and beat together the butter and sugars. Then add the extracts and eggs until smooth.
- Make your dough. Slowly add the dry ingredients to the electric mixer and mix everything just until your cookie dough forms. Carefully fold in the chocolate chips.
- Baking time. Use a cookie scoop and roll together about 2 tablespoons of dough. Place them on your baking sheet 2 inches apart and bake!
- Dunk, drizzle & enjoy. While your cookies are cooling, melt some dark chocolate over the stove or in the microwave. Dip each cookie halfway in the chocolate, and then add your crushed candies. Do the same for the white chocolate but drizzle it on top with a spoon. Then enjoy!
Can I make them without an electric mixer?
Yes! Feel free to mix the wet ingredients together by hand, slowly add the dry ingredients in, and mix again until they’re well incorporated. A great arm workout!
How to store chocolate peppermint cookies
Feel free to store these cookies in an airtight container at room temp for up to 5 days. Perfect for sharing over the holidays!
These chocolate peppermint cookies are freezer-friendly! There are two ways to do so:
- Freeze the dough. To freeze the dough, simply roll it into individual balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. Once the cookie dough balls firm up, transfer them to a reusable freezer-safe bag or container for up to 3 months. When ready to bake, simply bake the peppermint chocolate cookies as directed. You’ll likely just need to add a few extra minutes of baking time!
- Freeze the baked chocolate peppermint cookies. You can also freeze your baked cookies for later. Wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy. You can freeze them with or without the toppings.
More cookie recipes you’ll love
I hope you love these death by chocolate peppermint cookies! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!
Death by Chocolate Peppermint Cookies
Gorgeous chocolate peppermint cookies dipped in dark chocolate, sprinkled with crushed peppermint candies, and drizzled with white chocolate. These double chocolate peppermint cookies are truly a "death by chocolate" cookie. Perfect for holiday baking and cookie exchanges!
- 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)
Preheat oven to 350 degrees F. Line a large baking pan with parchment paper.
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.
In the bowl of an electric mixer, cream together butter and sugars until light and fluffy, about 1-2 minutes.
Add in vanilla extract, peppermint extract, egg and egg yolk; beat again until well combined smooth and creamy; about 30 seconds longer.
Add in dry ingredients and mix on low until just combined and the dough forms. Fold in ¾ cup chocolate chips.
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.
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.
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.
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!
Place cookies back on cooling rack or wax paper and allow the chocolate to harden completely. Makes 22-24 cookies.
Check out the full post for tips on freezing cookie dough and baked cookies!
Recipe by: Monique Volz // Ambitious Kitchen Photography by: Yoga of Cooking
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