Elevate your holiday baking with our Double Chocolate Peppermint Bark Cookies recipe. These cookies capture the essence of holiday spirit with a rich, chocolatey double chocolate cookie base, generously studded with chunks of irresistible white chocolate and a peppermint crunch.
These cookies are incredibly simple to make. Whether you’re baking a batch for yourself or sharing them with loved ones, our peppermint bark chocolate chip cookies are sure to spread warmth and joy during this special season. Get ready to savor the holiday magic, one delectable cookie at a time. Add them to your holiday cookie platter or share them with neighbors! Need more Christmas cookie platter ideas? Consider adding peppermint bark or chocolate peppermint blossom cookies.
Why You’ll Love These Double Chocolate Peppermint Cookies
This chocolate peppermint cookie recipe is a winner! There’s many reasons to make these your favorite Christmas cookies.
- Flavor: These cookies taste like the holiday season! The peppermint flavor, combined with rich chocolate flavor and crunchy peppermint candy is like eating peppermint bark in cookie form.
- Time: Hands on time is only 15 minutes.
- Diet: Vegetarian, Gluten Free (optional)
- Method: Oven
Ingredients
For a full printable ingredients list and instructions for these double chocolate peppermint bark cookies are in the recipe card below.
- Dutch Processed Cocoa Powder: When baking chocolate cookies, using Dutch-processed cocoa powder is a smart choice. Unlike natural cocoa powder, it’s treated with an alkaline solution, making it less acidic. This results in a milder, smoother flavor in your cookies. Additionally, it enhances the color, giving your treats a darker, more appealing appearance. Dutch-processed cocoa powder also dissolves more easily in liquids, ensuring even distribution in your cookie dough.
- Flour: When it comes to crafting the perfect double chocolate cookies, your choice of flour matters. All-purpose flour reigns supreme. Its balanced protein content ensures a chewy yet tender texture.
- Baking Soda: Baking soda is a versatile ingredient in cookie-making. It acts as a leavening agent, producing carbon dioxide when combined with acidic ingredients like brown sugar. This gas expands during baking, creating a soft, chewy texture. Baking soda also aids in browning, giving your cookies that enticing golden hue.
- Salt: I prefer to bake with sea salt but you can also use kosher salt.
- Butter: Baking with unsalted butter is best. Different brands of salted butter contain different amounts of salt. Using unsalted butter allows you to have control of how much salt is in your cookies. Your butter should be room temperature. If you can avoid it, don’t soften butter in the microwave.
- Brown Sugar: Brown sugar, with its molasses content, works wonders in cookies. It adds moisture, creating a soft, chewy texture. The molasses also lends a rich, caramel-like flavor that enhances the overall taste profile.
- Egg: Use large eggs.
- Vanilla: Use good quality vanilla extract.
- Peppermint: You can find peppermint extract in the spice aisle. Make sure you get peppermint extract, not spearmint extract.
- Chocolate Chips: Use semi-sweet chocolate chips and white chocolate chips. Alternatively, you can use dark chocolate chips, milk chocolate chips or peppermint chips. You could even use chopped peppermint bark!
- Peppermint Candy: I prefer to use peppermint candy canes as the peppermint crunch on top of the cookies. You can also use the round hard peppermint candies or peppermint sticks. You will need to crush the candy cane before using. You can crush it in a ziplock bag and rolling pin.
Gluten Free Option
To make this peppermint bark cookie gluten free substitute the all-purpose flour for a gluten-free flour mixture. I prefer to use King Arthur’s gluten free flour. Double check that your peppermint candies are also gluten free. Use a work space that has not been contaminated by gluten.
Variations
Try one of these variations of the double chocolate peppermint crunch cookies to switch up the recipe.
Chocolate Peppermint Crunch Cookies: Add ¼ cup of crushed peppermint candy cane pieces to the cookie dough batter when you add the chocolate chips. You can omit the white chocolate drizzle and candy cane topping.
White Chocolate Dipped Cookies: Skip the white chocolate drizzle and instead dip half the cookie into melted white chocolate. Sprinkle with crushed candy canes. Allow to set on parchment paper.
See More Chocolate Peppermint Recipes
If you love the peppermint chocolate cookies you’ll also love these!
Instructions
Full step-by-step instructions for the double chocolate peppermint cookies are in the recipe card below. You can print or save to Pinterest for later.
Prep: Preheat the oven to 350 degrees F. line a large cookie sheet with parchment paper. Set aside.
Step 1: In a small mixing bowl, combine the cocoa powder, flour, baking soda, and salt with a whisk. Set aside.
Step 2: In a medium mixing bowl with a hand mixer, or electric stand mixer, beat the butter and brown sugar on medium speed until light and fluffy. About 2-4 minutes.
Step 3: Add the egg, vanilla, and peppermint extract. Mix until combined.
Step 4: Add the dry ingredients, mix with a large spoon until completely combined.
Step 5: Fold in the ⅔ cup semi-sweet chocolate chips and ⅓ cup white chocolate chips with a rubber spatula or wooden spoon. Be careful to not overmix.
Step 6: Cover with plastic wrap and refrigerate double chocolate cookie dough for at least 1 hour. This will stop the dough from spreading.
Step 7: Use a cookie scoop to measure 3 tablespoons of dough. Roll into a smooth ball. Place 6 cookie dough balls on each prepared baking sheets.
Step 8: Bake peppermint bark cookies for 11-13 minutes in preheated oven. Remove from the oven and allow to cool on a wire rack.
Step 9: Place ⅓ cup white chocolate chips in a small microwave safe bowl. Microwave in 15 second intervals, stirring in between. Stop microwaving when all the chips are almost melted. Stir to melt the rest. Use a spoon or pastry bag to drizzle white chocolate over the cookies.
Step 10: Sprinkle cookies with crushed candy cane.
Enjoy!
RECIPE TIPS
Creating the perfect cookie is an art, and when it comes to double chocolate chip cookies, a few baking tips can make all the difference. Here’s how to achieve cookie perfection:
- Quality Ingredients: Start with high-quality cocoa powder, chocolate chips, and real butter for a rich flavor. Cheaper butters can often contain a higher water content and will make your baked goods spread more. Make sure your baking soda is fresh.
- Room Temperature: Allow your butter and eggs to come to room temperature before mixing. It ensures proper incorporation and a smoother batter.
- Cream Butter and Sugar: Cream the butter and sugar together until fully incorporated. 2-4 minutes with an electric mixer is ideal.
- Mix Gradually: Add dry ingredients slowly to wet ones, mixing just until combined. Overmixing can lead to tough cookies.
- Chill the Dough: Refrigerate the dough for at least 30 minutes before baking. It prevents excessive spreading.
- Baking Time: Follow the recipe’s recommended baking time closely. Slightly underbaked cookies will continue to cook on the hot baking sheet.
- Cooling: Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack.
By following these simple tips, you’ll master the art of baking the perfect double chocolate chip peppermint cookies. Enjoy the rich, chocolatey goodness in every bite!
Storing
To keep your peppermint chocolate cookies, the perfect holiday cookie, fresh and delicious, follow these simple steps for proper storage.
- Cool Completely: First, allow your freshly baked cookies to cool completely on a cooling rack. This step is crucial to prevent condensation inside the storage container.
- Airtight Container: Once they’ve cooled, transfer the cookies into an airtight container. This container should seal tightly to keep air out and flavor in.
- Layer with Parchment: If you need to stack the cookies in the container, separate the layers with parchment paper to avoid sticking.
- Room Temperature or Fridge: Store your peppermint chocolate cookies at room temperature for up to 3-4 days. If you want to keep them longer, store them in the fridge for up to a week.
- Freezing: For longer-term storage, consider freezing the cookies. Place them in an airtight container or freezer-safe bag, and they’ll stay fresh for up to 3 months.
By following these storage tips, you can enjoy your peppermint chocolate cookies whenever you crave that perfect holiday treat.
Frequently Asked Questions (FAQs)
Yes, you can! Form the dough into cookie-sized portions, freeze them on a baking sheet, then transfer to a freezer bag. When ready, bake from frozen, adding a few extra minutes to the bake time.
Absolutely! Adjust the size of the cookie dough scoops to create larger or smaller cookies, just remember to adjust the baking time accordingly.
Yes, you can use bittersweet chocolate in place of semi-sweet chocolate chips in your double chocolate chip peppermint cookie recipe. Bittersweet chocolate will add a deeper, slightly less sweet chocolate flavor to your cookies, which can be a delightful variation. Just be mindful that bittersweet chocolate typically has a higher cocoa content, so your cookies may have a more intense chocolate flavor. Adjust the quantity based on your taste preferences, and enjoy your customized cookies!
Double Chocolate Peppermint Crunch Cookies Recipe
Ingredients
- ⅓ cup dutch processed cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ⅔ cup semi-sweet chocolate chips
- ⅔ cup white chocolate chips divided
- ½ cup crushed candy canes
Instructions
- Preheat the oven to 350 degrees F. line a large baking sheet with parchment paper. Set aside.
- In a small mixing bowl, combine the cocoa powder, flour, baking soda, and salt with a whisk. Set side.
- In a medium mixing bowl with a hand mixer, beat the butter and brown sugar until light and fluffy. About 2-4 minutes on medium speed.
- Add the egg, vanilla, and peppermint extract. Mix until just combined.
- Add the dry ingredients slowly, mix with a large spoon until completely combined.
- Fold in the chocolate chips.
- Cover and refrigerate for at least 1 hour. This will stop the dough from spreading
- Use a cookie scoop to measure 3 tablespoons of dough. Roll into a smooth ball. Place 6 on each baking sheet.
- Bake for 11-13 minutes. Remove from the oven and allow to cool on a wire rack
- Melt the remaining white chocolate in a microwave safe bowl at 15 second intervals. Drizzle over the cookies
- Top with the crushed candy canes.
Notes
- Allow cookies to cool completely before storing an an airtight container at room temperature for 3 days or freeze for up to 3 months.
- Opt for Quality Ingredients: Commence with top-notch cocoa powder, high-quality chocolate chips, and real butter to infuse your cookies with rich, delightful flavors. Inferior butter can have a higher water content, leading to excessive spreading. Ensure your baking soda is fresh for optimal leavening.
- Embrace Room Temperature: Prioritize letting your butter and eggs reach room temperature before blending. This practice ensures seamless integration and a smoother batter.
- Cream Butter and Sugar: Take the time to cream the butter and sugar together until they achieve complete harmony. Aim for 2-4 minutes with an electric mixer for the ideal consistency.
- Gradual Mixing: Add the dry ingredients gradually to the wet ones, mixing only until they combine. Overmixing can result in cookies that are unnecessarily tough.
- Dough Chilling: Refrigerate your cookie dough for a minimum of 30 minutes before baking. This step helps prevent excessive spreading during baking.
- Timing Matters: Pay close attention to the recommended baking time in your recipe. Slightly underbaked cookies will continue to cook on the hot baking sheet, so follow the guidelines closely.
- Cool Strategically: Allow your cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. This transition ensures a smooth cooling process, enhancing the final texture.
Nutrition
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Comments & Reviews
Florence says
Making these tonight!
Andy says
I left some without the drizzle and candy cane and I think it’s our new favorite chocolate chip cookie recipe.