
Rich, fudgy cookies studded with peppermint and chocolate chips for a festive, irresistible treat.

I once made these for a cookie exchange and the host told me they vanished before the coffee was poured. My sister prefers hers slightly warm so the chips soften, while my father loves the cooled cookies because the texture firms up and the mint bite becomes subtler. Baking these has taught me small lessons about chilling, timing, and how a little peppermint goes a long way.
My favorite thing about this cookie is how flexible it is. I’ve swapped in dark chocolate for a less sweet bite and reduced the granulated sugar slightly for a more pronounced cocoa flavor. Family gatherings often end with a plate of these and hot cocoa; the combination of warmth and mint makes the room feel instantly cozy and festive.
Store cooled cookies in an airtight container at room temperature for up to 4 days; separate layers with parchment to prevent sticking. For longer storage, freeze baked cookies for up to 3 months in a freezer-safe container with layers separated by parchment. To refresh slightly stale cookies, warm them in a 300°F oven for 3 to 5 minutes or microwave a single cookie for 8 to 10 seconds to revive softness. If you’ve frozen dough balls, bake directly from frozen and add a minute or two to the bake time.
If you don’t have Dutch-process cocoa, natural cocoa will work though the flavor will be brighter and slightly more acidic. Substitute brown sugar with dark brown for a deeper molasses note. Use vegan butter and egg replacer to make a dairy-free, eggless version, though texture will change; expect slightly less chew. Swap peppermint chips with white chocolate chips plus 1/2 teaspoon peppermint extract for a similar profile. For a less sweet cookie, use dark chocolate chips instead of semi-sweet.
Serve these cookies warm with a glass of cold milk, hot chocolate, or espresso for a grown-up pairing. For a dessert platter, arrange with plain sugar cookies, ginger snaps, and a bowl of extra crushed candy cane for guests to sprinkle on. Top a slightly warm cookie with a small scoop of vanilla ice cream for an elegant treat. Garnish serving platters with fresh mint leaves for color contrast.
Mint and chocolate pairings have roots in European confectionery traditions; the combination gained mainstream popularity in the United States mid-20th century through candies and baked goods. The use of peppermint chips and crushed candy cane became a seasonal hallmark, associated with winter holidays. This cookie melds American-style drop cookie technique with the classic mint-chocolate flavor, creating something both nostalgic and modern.
For summer, omit the crushed candy cane and add orange zest for a chocolate-orange version. In the winter, fold in 1/2 cup chopped toasted nuts for extra warmth and texture. For Valentine’s Day, press heart-shaped peppermint candies into the tops. Small technique changes like chilling longer in hot months prevent excess spread when ambient temperatures are high.
Portion dough into scoops and freeze on a sheet, then bag for grab-and-bake convenience. This makes fresh cookies available within 12 to 15 minutes and is ideal for last-minute guests. For gifting, bake, cool, and layer in a gift box with parchment, or provide frozen dough balls with baking instructions on a tag so recipients can enjoy the cookies freshly baked.
These double chocolate mint cookies are a reliable, joyful recipe to keep in your repertoire. They’re forgiving, delightful to share, and easily personalized. Bake a batch, invite someone over, and enjoy how quickly they make an ordinary day feel festive.
Chill the dough at least 30 minutes or overnight to control spread and deepen flavor.
Measure flour by spooning into the cup and leveling to avoid dense cookies.
Use room-temperature yolks for better emulsification and a tender crumb.
Press a few extra chips or crushed candy cane onto warm cookies for presentation.
Bake on the middle rack and rotate pans if you have hot spots.
This nourishing double chocolate mint cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Freeze unbaked scoops on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1 to 2 minutes.
Use dark chocolate chips or reduce the granulated sugar by 2 tablespoons for a less sweet result. Natural cocoa can replace Dutch-process but flavor shifts slightly.
This Double Chocolate Mint Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F and line baking sheets with parchment. Measure flour by spooning into a cup and leveling to ensure accuracy.
Whisk flour, cocoa, baking powder, baking soda, and salt together until uniform to distribute leaveners and remove lumps.
Beat softened butter with brown and granulated sugar until light and fluffy, about 2 to 3 minutes, to build air for good texture.
Mix in egg yolks, peppermint extract, and vanilla until blended, scraping the bowl to incorporate evenly.
Fold dry ingredients into butter mixture just until combined, then fold in chocolate chips and peppermint chips to avoid overmixing.
Chill dough 30 minutes or up to 24 hours. Portion and bake 10 to 12 minutes until edges set. Cool 5 minutes on sheet then transfer to rack.
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This recipe looks amazing! Can't wait to try it.
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