Double Chocolate Chip Cookies

These Double Chocolate Peppermint Cookies are rich, fudgy, and loaded with chocolate flavor in every bite. With cool peppermint and a chewy texture, they’re perfect for holiday cookie trays, Christmas parties, or just when you’re craving a chocolatey treat. This double batch makes plenty to share—about 35-40 cookies—so you’ll have enough for family, friends, and maybe even Santa!

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Keyword: Best Christmas cookie recipes, Chewy chocolate peppermint cookies, Chocolate peppermint Christmas cookies, Christmas chocolate cookie recipe, Double batch holiday cookies, Double chocolate peppermint cookies, Holiday peppermint chocolate cookies, Peppermint candy cane cookies

Servings: Cookies

Calories: 273kcal

Author: George - U Keep Cooking

Equipment

Air Bake Cookie Sheet

Ingredients

2 ½ cups all-purpose flour (315g)
1 cup unsweetened cocoa powder (80g)
2 teaspoon baking soda
1 teaspoon salt
1 ½ cups unsalted butter (340g) (softened to room temp)
2 cups granulated sugar (400g)
1 cup brown sugar (200g)
4 eggs
2 teaspoon vanilla extract
2 cups semisweet chocolate chips (350g)
1 ½ cups Optional: peppermint candy (225g)(crushed)(omit completely if you want plain double chocolate cookies)
1 cup Optional: Nestle Hot Cocoa Peppermint Chips) (if you can find them) (Use one cup of semi-sweet chocolate chips and one cup of the Hot Cocoa Peppermint Chips - omit the peppermint candy)

Instructions

Prep the oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
Cream butter & sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
Add eggs & vanilla: Beat in eggs one at a time, then mix in vanilla extract.
Combine: Slowly add the dry mixture to the wet ingredients until just combined. Fold in the good stuff: Stir in chocolate chips and 1 cup of the crushed peppermint candies. Save the rest for topping.
Scoop: Drop dough balls (about 2 tablespoons each) onto prepared baking sheets, spacing 2 inches apart.
Top with peppermint: Sprinkle remaining crushed peppermint candies on top of each cookie.
Bake: Bake 10–12 minutes, until edges are set but centers look slightly soft.
Cool: Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.

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