If you are looking for a cookie that combines deep chocolate richness with a cool, refreshing burst of mint, this double chocolate peppermint cookies recipe is exactly what you have been searching for.
These chewy double chocolate peppermint cookies are everything a holiday-worthy treat should be -intensely fudgy, loaded with dark chocolate chips, and finished with a stunning white chocolate and crushed peppermint topping that makes them as beautiful as they are delicious.
Whether you have heard of matt’s double chocolate peppermint cookies, spotted double chocolate peppermint cookies at Subway, or simply want an easy double chocolate peppermint cookies recipe to bake at home, this version delivers on every level. Simple ingredients, incredible results.
What Do Double Chocolate Peppermint Cookies Taste Like?
These chewy double chocolate peppermint cookies are a true sensory experience. The base cookie is deeply chocolatey -almost brownie-like – thanks to a generous amount of unsweetened cocoa powder combined with dark chocolate chips that melt into rich, fudgy pockets throughout each bite.
The peppermint extract weaves a cool, refreshing contrast through the warm chocolate, creating that signature sweet-and-minty balance that makes this flavor combination so irresistible.
The white chocolate dip adds a creamy, milky sweetness on top, while the crushed peppermint candies bring a satisfying crunch and a festive pop of color. Every bite is bold, chewy, and completely addictive.
Ingredients for Double Chocolate Peppermint Cookies
Dry Ingredients
- 1 cup + 2 tbsp all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 tsp cornstarch
- ¾ tsp baking soda
- ¼ tsp salt
Wet Ingredients and Mix-Ins
- ½ cup + 2 tbsp unsalted butter, at room temperature
- ⅔ cup light brown sugar, packed
- ¼ cup white granulated sugar
- 1 whole egg, at room temperature
- 1 tsp pure vanilla extract
- ½ tsp peppermint extract
- ¾ cup dark or semi-sweet chocolate chips
For the Topping
- 6 oz white chocolate, melted
- ¼ cup crushed peppermint candies
Kitchen Utensils You Will Need
- Large mixing bowl
- Medium mixing bowl for dry ingredients
- Fine mesh sieve or sifter
- Hand mixer or sturdy spatula for creaming
- Rubber spatula for folding
- Cookie scoop (1.5-inch size)
- Baking sheet
- Parchment paper
- Wire cooling rack
- Small bowl or shallow dish for melting white chocolate
- Airtight container for storage
Preparation Time, Cooking Time, and Servings
- Preparation Time: 15 minutes
- Chill Time: 30 minutes
- Baking Time: 8–11 minutes per batch
- Total Active Time: Approximately 30–35 minutes
- Servings: Makes approximately 18–22 cookies
How to Make Double Chocolate Peppermint Cookies: Step-by-Step Instructions
1. Whisk the dry ingredients
Sift the all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and salt together into a medium bowl. Whisk until thoroughly combined and free of lumps. Set aside.
2. Cream the butter and sugars
In a large mixing bowl, combine the room-temperature unsalted butter, light brown sugar, and white sugar. Using a hand mixer or a sturdy spatula, cream together until smooth, well blended, and slightly fluffy.
3. Add the wet ingredients
Add the egg, vanilla extract, and peppermint extract to the creamed butter mixture. Mix well until everything is fully incorporated and the mixture looks uniform and glossy.
4. Combine wet and dry
Pour the sifted dry ingredient mixture into the wet ingredients. Mix gently until a thick, rich cookie dough forms. Avoid overmixing -stop as soon as no dry streaks remain.
5. Fold in the chocolate chips
Using a rubber spatula, fold the dark or semi-sweet chocolate chips into the dough until evenly distributed throughout.
6. Chill the dough
Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. This step is essential for preventing excess spreading and developing a deeper, more concentrated chocolate and peppermint flavor.
7. Shape the dough
After chilling, use a cookie scoop to portion the dough into even rounds, then roll each portion between your palms into smooth 1.5-inch balls. Place them spaced about 2 inches apart on a parchment-lined baking sheet.
8. Bake
Bake in a preheated oven at 350°F (180°C) for 8 to 11 minutes, until the edges are just set and the centers still look slightly soft. Do not overbake -they will firm up as they cool.
9. Cool completely
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Let them cool completely before decorating.
10. Decorate
Dip the bottom half of each cooled cookie into the melted white chocolate, then place on the wire rack. Immediately sprinkle the crushed peppermint candies generously over the white chocolate coating before it sets. Allow the chocolate to firm up completely before serving or storing.
Customization and Pairing Ideas for Double Chocolate Peppermint Cookies
1. Dark Chocolate Drizzle Instead of a Dip
If you prefer a less sweet finish, skip the full white chocolate dip and instead drizzle melted dark chocolate over the tops of the cooled cookies. This gives you that signature double chocolate peppermint cookies look with a more intense chocolate flavor and a slightly less sweet coating that lets the peppermint shine through even more clearly.
2. Candy Cane Topping Swap
Instead of crushed peppermint candies, use finely crushed candy canes for the topping. Candy canes melt more evenly over the white chocolate and give a slightly different texture -more delicate and powdery -compared to the harder crunch of peppermint hard candies. During the holiday season, red and white striped candy cane pieces also add beautiful festive color contrast against the dark cookie base.
3. Peppermint Mocha Style
Add 1 teaspoon of instant espresso powder to the dry ingredients before mixing. The coffee bitterness amplifies the cocoa flavor and pairs beautifully with the peppermint, creating a peppermint mocha-inspired cookie that tastes like your favorite winter coffee drink in dessert form. This is a particularly popular pairing idea that elevates this easy double chocolate peppermint cookies recipe into something truly special.
4. Stuffed Cookie Variation
Before rolling the chilled dough into balls, press a small piece of dark chocolate or a peppermint patty into the center of each portion and seal the dough around it. This creates a molten, gooey surprise in the middle of every chewy double chocolate peppermint cookie that guests will absolutely love.
5. White Chocolate Chip Mix-In
Add ¼ cup of white chocolate chips to the dough alongside the dark or semi-sweet chocolate chips for an extra layer of sweetness and creaminess inside the cookie itself. The combination of white and dark chocolate in every bite echoes the topping decoration and ties the whole flavor profile together beautifully.
6. Holiday Cookie Box Pairing
These double chocolate peppermint cookies are a natural fit for holiday cookie boxes and gift tins. They pair wonderfully with classic sugar cookies, gingerbread, shortbread, and snickerdoodles -providing a rich, chocolatey contrast to lighter, spiced cookies. Package them in a festive tin lined with parchment for a thoughtful edible gift that looks as stunning as it tastes.
7. Hot Cocoa Pairing
Serve these cookies warm alongside a mug of rich hot cocoa topped with whipped cream and a sprinkle of crushed peppermint. The pairing enhances every flavor note in the cookie -the cocoa mirrors the chocolate base, the cream complements the white chocolate topping, and the peppermint in both the drink and the cookie creates a seamlessly cozy, festive flavor experience.
Expert Tips for Perfect Double Chocolate Peppermint Cookies
1. Sift Your Cocoa Powder
Unsweetened cocoa powder is prone to clumping, and unmixed lumps in your dough will create uneven pockets of bitter cocoa flavor in the finished cookie. Always sift the cocoa powder together with the flour and other dry ingredients before mixing. This small step makes a significant difference in the final texture and ensures your chewy double chocolate peppermint cookies bake up smooth and consistently flavored throughout.
2. Do Not Skip Creaming the Butter
Even though this recipe uses a spatula rather than a stand mixer for creaming, it is important to work the butter and sugars together thoroughly until the mixture is smooth and slightly lightened in color. Proper creaming traps small air pockets in the fat, which helps the cookies rise slightly and develop their characteristic chewy, fudgy texture rather than baking up flat and dense.
3. Use Both Vanilla and Peppermint Extract
The combination of both extracts is essential to the flavor balance of this recipe for double chocolate peppermint cookies. The vanilla rounds out the chocolate base and adds depth and warmth, while the peppermint provides the fresh, cool contrast that defines the cookie. Using only peppermint extract without vanilla will make the mint flavor taste sharper and less rounded, so do not be tempted to leave the vanilla out.
4. Chill the Dough Without Shortcuts
Thirty minutes of chilling time is the minimum for this dough, and it is not a step you should rush. Chilled dough holds its shape in the oven, bakes up thicker, and produces that desirable chewy center this easy double chocolate peppermint cookies recipe is known for. If you have extra time, chilling the shaped dough balls overnight in the refrigerator will yield an even better-tasting cookie with more developed flavor.
5. Pull the Cookies Out Early
Because this dough is already very dark in color from the cocoa powder, it can be difficult to judge doneness by visual cues alone. Set your timer for 8 minutes and check the cookies at that point. The edges should feel just set when lightly touched, but the centers should still look soft and slightly underdone. They will continue firming up on the hot baking sheet as they cool, giving you that perfect fudgy, chewy center.
6. Temper Your White Chocolate Carefully
White chocolate is more sensitive to heat than dark or milk chocolate and can seize or turn grainy if overheated. Melt it in short 20–30 second bursts in the microwave, stirring well between each interval, or use a double boiler over gently simmering water. The white chocolate should be smooth and fluid before dipping — never hot or steaming. Working quickly after melting will give you the cleanest, most even dip.
7. Crush Peppermint Candies the Easy Way
Place the peppermint candies in a sealed zip-lock bag and use a rolling pin to crush them into small, varied pieces. Aim for a mix of fine powder and slightly larger shards for the best topping texture. Sprinkle the crushed peppermint over the white chocolate immediately after dipping each cookie, before the coating begins to set. If you wait too long, the pieces will not adhere properly and will simply fall off when the cookies are picked up.
Storage and Reheating
Store double chocolate peppermint cookies in an airtight container at room temperature for up to 5 days. Keep layers separated with parchment paper to protect the white chocolate topping. For longer storage, freeze undecorated baked cookies for up to 2 months and add toppings after thawing.
Common Queries and FAQs
What are double chocolate peppermint cookies?
Double chocolate peppermint cookies are a rich, fudgy chocolate cookie made with cocoa powder and chocolate chips -giving them their signature double chocolate intensity -combined with peppermint extract for a cool, minty contrast. They are often finished with a white chocolate dip and crushed peppermint candies for a festive, holiday-ready appearance.
What is the difference between these and matt’s double chocolate peppermint cookies?
Matt’s double chocolate peppermint cookies, also known as matts double chocolate peppermint cookies, are a well-known bakery-style version of this classic flavor combination that gained popularity for their exceptionally chewy texture and bold peppermint flavor. This homemade recipe for double chocolate peppermint cookies is inspired by that same approach -using brown sugar for moisture, cornstarch for softness, and a proper chilling step for a thick, chewy result that rivals any bakery version.
Are double chocolate peppermint cookies the same as Subway’s version?
Double chocolate peppermint cookies Subway offers are a seasonal bakery item known for their soft, thick texture and generous chocolate-peppermint flavor. While the exact commercial recipe differs, this homemade recipe for double chocolate peppermint cookies closely replicates that familiar soft, chewy texture and festive flavor using simple pantry ingredients you can control yourself.
Can I use milk chocolate chips instead of dark or semi-sweet?
Yes. Milk chocolate chips will make the cookies sweeter and slightly less intense in chocolate flavor. Dark or semi-sweet chips are recommended for this recipe for double chocolate peppermint cookies because their slight bitterness balances the sweetness of the brown sugar, white chocolate topping, and peppermint candies beautifully.
How do I keep the white chocolate topping from cracking?
Allow the cookies to cool completely to room temperature before dipping. Dipping warm cookies causes the white chocolate to melt unevenly and crack as it sets. Also, once dipped, place the cookies on a flat wire rack at room temperature -not in the refrigerator -to allow the chocolate to set gradually without thermal shock, which can cause cracking or a dull, streaky finish.
Can I make the dough ahead of time?
Absolutely. The dough can be prepared, covered, and refrigerated for up to 48 hours before baking. You can also freeze shaped dough balls for up to 3 months and bake directly from frozen at 350°F, adding 2 to 3 minutes to the baking time. This makes it easy to have fresh easy double chocolate peppermint cookies ready for holiday gatherings with minimal last-minute effort.
Double Chocolate Peppermint Cookies Recipe
If you are looking for a cookie that combines deep chocolate richness with a cool, refreshing burst of mint, this double chocolate peppermint cookies recipe is exactly what you have been searching for.
Ingredients
- 1 cup + 2 tbsp all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 tsp cornstarch
- ¾ tsp baking soda
- ¼ tsp salt
- ½ cup + 2 tbsp unsalted butter, at room temperature
- ⅔ cup light brown sugar, packed
- ¼ cup white granulated sugar
- 1 whole egg, at room temperature
- 1 tsp pure vanilla extract
- ½ tsp peppermint extract
- ¾ cup dark or semi-sweet chocolate chips
- 6 oz white chocolate, melted
- ¼ cup crushed peppermint candies
Instructions
1. Whisk the dry ingredients
Sift the all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and salt together into a medium bowl. Whisk until thoroughly combined and free of lumps. Set aside.
2. Cream the butter and sugars
In a large mixing bowl, combine the room-temperature unsalted butter, light brown sugar, and white sugar. Using a hand mixer or a sturdy spatula, cream together until smooth, well blended, and slightly fluffy.
3. Add the wet ingredients
Add the egg, vanilla extract, and peppermint extract to the creamed butter mixture. Mix well until everything is fully incorporated and the mixture looks uniform and glossy.
4. Combine wet and dry
Pour the sifted dry ingredient mixture into the wet ingredients. Mix gently until a thick, rich cookie dough forms. Avoid overmixing -stop as soon as no dry streaks remain.
5. Fold in the chocolate chips
Using a rubber spatula, fold the dark or semi-sweet chocolate chips into the dough until evenly distributed throughout.
6. Chill the dough
Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. This step is essential for preventing excess spreading and developing a deeper, more concentrated chocolate and peppermint flavor.
7. Shape the dough
After chilling, use a cookie scoop to portion the dough into even rounds, then roll each portion between your palms into smooth 1.5-inch balls. Place them spaced about 2 inches apart on a parchment-lined baking sheet.
8. Bake
Bake in a preheated oven at 350°F (180°C) for 8 to 11 minutes, until the edges are just set and the centers still look slightly soft. Do not overbake -they will firm up as they cool.
9. Cool completely
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Let them cool completely before decorating.
10. Decorate
Dip the bottom half of each cooled cookie into the melted white chocolate, then place on the wire rack. Immediately sprinkle the crushed peppermint candies generously over the white chocolate coating before it sets. Allow the chocolate to firm up completely before serving or storing.
Notes
Store double chocolate peppermint cookies in an airtight container at room temperature for up to 5 days. Keep layers separated with parchment paper to protect the white chocolate topping. For longer storage, freeze undecorated baked cookies for up to 2 months and add toppings after thawing.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 125
I’d love to hear your thoughts-leave a comment on the blog and let me know How it came out! Don’t forget to follow me on Pinterest, Facebook and YouTube for more delicious updates. Your support truly means everything to me.