Decadent Double Chocolate Chip Peppermint Cookies

Photo: @weeknightbite

Peppermint and chocolate are some of the signature flavors of the holidays. We modified the Minimalist Baker's double chocolate chip peppermint cookie recipe to create a stronger peppermint flavor that packs an extra holiday punch!


  • 1/2 cup unsalted butter (softened // 1 stick equals 1/2 cup)
  • 3/4 cup sugar
  • 1 large egg
  • 1/4 tsp natural peppermint extract
  • 1 1/4 cup unbleached all-purpose flour (or whole-wheat pastry)
  • 1/3 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 candy cane (finely crushed)
  • 1/3 cup dark, milk or white chocolate chips
  • 10 Hershey peppermint kisses
  • 6 York patties (chunks)


  1. Preheat oven to 350 degrees F (176 C)
  2. Mix Wet Ingredients
    • Mix the butter and sugar in a large bowl for 2 minutes. 
    • In the same large bowl add egg, peppermint extract and beat until the mixture is light and fluffy. Scraping down to make sure the mixture blends evenly.
  3. Dry Ingredients
    • Mix flour, salt, cocoa powder, baking soda, and baking powder
  4. Sift dry ingredients over the wet ingredients while mixing together 
  5. Smash Hershey kisses into small pieces and break up York peppermint patties into small chunks
  6. Add chocolate chips, crushed Hershey kisses, and York peppermint patty chunks into the mix, stirring in with rubber spatula.
  7. Chill dough in the freezer for 10 minutes
  8. Place balls of the dough (1 generous Tbsp) onto baking sheet that is lined with parchment paper.
  9. Squish the top of the cookies down and then place more chocolate chips on top of the cookie
  10. Bake for 10-12 minutes
  11. Sprinkle each cookie with candy cane dust as soon as they come out of the oven
  12. After about 3 minutes of cooling store the cookies in an airtight container to let the cookies finish cooling and retain chewy texture and added peppermint flavor.