Double chocolate chip peppermint drop cookies bring holiday-cookie energy all year round – cocoa dough loaded with semisweet chocolate chips and a cool ribbon of peppermint.
There’s something magical about the combination of rich, dark chocolate and cool, refreshing peppermint, isn’t there? It instantly brings to mind cozy winter nights and festive holiday cheer. These Double Chocolate Chip Peppermint Drop Cookies capture that magic perfectly. They’re incredibly easy to whip up, with a soft, chewy texture and a double dose of chocolate from both cocoa powder and semisweet chips. The hint of peppermint is just right—not overpowering, but enough to make each bite feel special. Whether you’re baking for a holiday party, a cookie exchange, or just a simple Tuesday night treat, this recipe is a guaranteed crowd-pleaser!
Ingredients
• Yields: About 4 dozen cookies
• 1/2 cup, plus 2 tablespoons (142g / 5 oz) butter, room temperature
• 2/3 cup (145g / 5.1 oz) brown sugar
• 1/3 cup (67g / 2.36 oz) granulated sugar
• 2 tablespoons (15g / 0.53 oz) cocoa powder
• 1 large egg
• 1 teaspoon (5mL / 0.2 fl oz) vanilla extract
• 1 teaspoon (5mL / 0.2 fl oz) peppermint extract
• 1/2 teaspoon (2.5g / 0.09 oz) baking soda
• 1/2 teaspoon (3g / 0.11 oz) salt
• 1 1/2 cups (180g) all-purpose flour
• 1 cup (170g / 6 oz) semisweet chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, use a hand mixer or stand mixer to cream the room temperature butter with the brown sugar, granulated sugar, and cocoa powder until light and fluffy.
3. Beat in the egg, vanilla extract, and peppermint extract until well combined.
4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Gradually add the dry to the wet , mixing on low speed until just combined. Be careful not to overmix.
6. Stir in the semisweet chocolate chips by hand using a spatula.
7. Drop rounded teaspoonfuls of dough onto an ungreased baking sheet, placing them about 2 inches apart.
8. Bake for 10–12 minutes. The edges should be set, but the centers will still be slightly soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Information
• Per 1 cookie
• Cost: $0.12
• Calories: 60
• Fat: 3.5g
• Carbohydrates: 10g
• Protein: 1g
• Fiber: 1g
• Sugar: 6g
• Sodium: 40mg
Pro Tips
• For a richer flavor and to prevent spreading, chill the cookie dough in the refrigerator for at least 30 minutes before baking.
• Do not overmix the dough after adding the flour. Mix only until the flour is just incorporated to ensure a tender, soft cookie.
• For an extra festive touch, press a few extra chocolate chips or some crushed candy cane pieces onto the tops of the dough balls before baking.
• Cookies are best when the centers are slightly underbaked when you pull them from the oven. They will continue to cook on the hot baking sheet.
FAQ
Q: Can I make these chocolate peppermint cookies vegan
A: Yes, you can easily make this recipe vegan. Replace the butter with an equal amount of plant-based butter. For the egg, use a flax egg by mixing 1 tablespoon (15 ml / 0.5 fl oz) of ground flaxseed with 3 tablespoons (45 ml / 1.5 fl oz) of water and letting it sit for 5 minutes. Finally, ensure your semisweet chocolate chips are certified dairy-free.
Q: How do I make this cookie recipe dairy-free
A: To make these cookies dairy-free, substitute the butter with a high-quality dairy-free butter alternative or coconut oil. You will also need to use dairy-free semisweet chocolate chips, as many standard brands contain milk products.
Q: Is there a gluten-free option for these vegetarian cookies
A: Absolutely. To make these cookies gluten-free, simply replace the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. The baking time and other ingredients remain the same, resulting in a similarly soft and chewy cookie.
Q: How should I store these vegetarian peppermint cookies
A: Store the completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the baked cookies for up to 3 months. The unbaked cookie dough can also be refrigerated for 3 days or frozen for 3 months before baking.
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Double Chocolate Chip Peppermint Drop Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, use a hand mixer or stand mixer to cream the room temperature butter with the brown sugar, granulated sugar, and cocoa powder until light and fluffy.
- Beat in the egg, vanilla extract, and peppermint extract until well combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry to the wet , mixing on low speed until just combined. Be careful not to overmix.
- Stir in the semisweet chocolate chips by hand using a spatula.
- Drop rounded teaspoonfuls of dough onto an ungreased baking sheet, placing them about 2 inches apart.
- Bake for 10–12 minutes. The edges should be set, but the centers will still be slightly soft.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Do not overmix the dough after adding the flour.
- Mix only until the flour is just incorporated to ensure a tender, soft cookie.
