Death by Chocolate Peppermint Cookies

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You know I couldn’t resist sharing one of my favorite Christmas cookies before the holiday gets here. I made these death by chocolate peppermint cookies a few years ago and they quickly became one of the most popular holiday cookies on AK.

They’re packing double (or triple) chocolate with a perfectly chewy chocolate cookie, chocolate chips and a dark & white chocolate topping. Should I say chocolate again?

These chocolate peppermint cookies are perfect for making with kiddos as a fun project and a guaranteed to impress family and friends!

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Ingredients you’ll need

These chocolate peppermint cookies are loaded with chocolate chips, infused with peppermint extract, baked and then dipped in dark chocolate. Finally, they get drizzled with white chocolate and coated with crunchy crushed peppermint candies. SO GOOD. Here’s what you’ll need to make them:

Flour: We’re using good old all purpose flour to make these double chocolate peppermint cookies.
Cocoa powder: I recommend using a high-quality, unsweetened cocoa powder for the best flavor. I like to use Ghirardelli.
Baking staples: you’ll need some salt and baking soda to help the cookies bake properly.
Sugars: you’ll need both brown sugar and granulated sugar to give these cookies the perfect sweetness.
Eggs: we’re using one egg and one egg yolk (yes, the yolk only) for a delicious texture.
Butter: because butter makes every cookie amazing! And gives them the right amount of moisture.
Extracts: you’ll need both vanilla extract and peppermint extract for that delicious peppermint flavor.
Delicious add-ins: I love adding dark chocolate chips to the batter for a double chocolate peppermint cookie. You’ll also need some white chocolate chips, a little coconut oil and crushed peppermint candies (or candy canes) for that gorgeous topping!

Optional ingredient swaps

I always recommend sticking with the recipe ingredients as much as possible, but here are a few swaps that should work well:

Feel free to use vegan butter if you’d like to keep these dairy free. Remember to also use dairy free chocolate chips.
Instead of cocoa powder, you can also use cacao powder.
I haven’t tested these with a flax egg, but I think it could work just fine!

Can I make these chocolate peppermint cookies gluten free?

Unfortunately, I cannot recommend a gluten free substitute for these cookies, but my best guess would be to use a 1:1 GF all purpose flour. Good news: I have tons of gluten free cookies on my site! Check them all out here.

Get fancy: add a mocha twist

If you want chocolate peppermint mocha cookies (yum) simply add 2 teaspoons espresso powder or 1 tablespoon instant coffee with your dry ingredients! The coffee flavor brings out that wonderful chocolate even more.

Make perfect double chocolate peppermint cookies

Prep your oven. Set your oven to 350 degrees F and line a baking sheet with parchment paper.
Mix the dry. Add all of your dry ingredients to a bowl and whisk them together.
Mix the wet. Use an electric mixer and beat together the butter and sugars. Then add the extracts and eggs until smooth.
Make your dough. Slowly add the flour mixture to the electric mixer and mix everything just until your cookie dough forms. Carefully fold in the chocolate chips.
Baking time. Use a cookie scoop and roll together about 2 tablespoons of dough. Place them on your baking sheet 2 inches apart and bake!
Dunk, drizzle & enjoy. While your cookies are cooling, melt some dark chocolate over the stove or in a microwave-safe bowl. Dip each cookie halfway in the chocolate, and then add your crushed candies. Do the same for the white chocolate but drizzle it on top with a spoon. Then enjoy the perfect Christmas cookies!

Can I make them without an electric mixer?

Yes! Feel free to mix the wet ingredients together by hand, slowly add the dry ingredients in, and mix again until they’re well incorporated. A great arm workout!

How to store chocolate peppermint cookies

Feel free to store these cookies in an airtight container at room temp for up to 5 days. Perfect for sharing over the holidays!

Freezing tips

These chocolate peppermint cookies are freezer-friendly! There are two ways to do so:

Freeze the dough. To freeze the dough, simply roll it into individual balls and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. Once the cookie dough balls firm up, transfer them to a reusable freezer-safe bag or container for up to 3 months. When ready to bake, simply bake the peppermint chocolate cookies as directed. You’ll likely just need to add a few extra minutes of baking time!
Freeze the baked cookies. You can also freeze your baked cookies for later. Wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy. You can freeze them with or without the toppings.

More cookie recipes you’ll love

Get all of my cookie recipes here!

I hope you love these death by chocolate peppermint cookies! If you make them be sure to leave a comment and a rating so I know how you liked them. Enjoy, xo!