Chocolate Peppermint Cookies

peppermint double chocolate chip cookies with candy canes

5 from 1 review

These chocolate peppermint cookies have a soft interior and crispy edges, stuffed with white chocolate, dark chocolate, and candy canes these are the perfect Christmas cookie.


  • 120g Unsalted butter, room temperature (1/2 cup)
  • 100g Granulated sugar (1/2 cup)
  • 45g Light brown sugar (1/4 cup)
  • 1 Large egg
  • 1 tsp Vanilla extract
  • 1/2 tsp Peppermint extract
  • 150g All purpose flour (1 1/4 cup)
  • 3og Cocoa powder (1/4 cup)
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder
  • Pinch of salt
  • 60g Dark chocolate (2oz), roughly chopped
  • 60g White chocolate (2oz), roughly chopped
  • 4 Candy Canes, crushed


  1. Preheat the oven to 180C / 355F
  2. Line a baking sheet with parchment paper
  3. Combine butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer, and beat on medium speed until light and fluffy
  4. Add egg and vanilla, and beat until combined
  5. Add flour, cocoa powder, baking powder, and baking soda, and stir until just combined
  6. Gently fold in the chocolate
  7. Cover bowl with cling wrap and chill for at least 1 hour
  8. Remove and shape into 12 cookie dough balls using your hands or a medium-sized cookie scoop, flatten slightly
  9. Place on the parchment-lined baking sheet and sprinkle over the crushed candy canes (make sure to leave enough space between each ball for the cookie to spread)
  10. Bake for 12-13 minutes until golden brown
  11. Transfer them to a wire rack and cool completely

Keywords: chocolate chip cookie, double chocolate, candy cane, peppermint, mint, christmas baking

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