This double chocolate mint cookie is one of those treats that immediately takes me back to holiday afternoons spent baking with my mother. I first developed this version during a Christmas week when I wanted something richer than a standard chocolate cookie but with a refreshing lift from peppermint. The result is a cookie with a deeply chocolatey crumb, a glossy interior chew from egg yolks and brown sugar, and a bright peppermint note that makes every bite feel celebratory. I discovered the balance of Dutch-process cocoa and a mix of peppermint chips and semi-sweet chips while experimenting with textures — the peppermint chips add bursts of flavor while the semi-sweet chips give melty pockets of chocolate.

What makes these especially memorable is the contrast: a slightly crisp exterior, a tender, fudgy center, and the occasional crunch when you add crushed candy canes. Over the years these cookies have become my go-to for holiday care packages and a favorite to bake when friends stop by. They travel well, freeze beautifully, and have a look that feels as special as their flavor. If you love intense chocolate and a cool peppermint finish, these will likely become part of your seasonal repertoire, too.

Ingredients

• All-Purpose Flour: 2 cups. Spoon and level for accuracy; too much flour yields cakier cookies. King Arthur or Gold Medal work well for consistent texture.
• Cocoa Powder: 3/4 cup Dutch-process recommended for a smoother, less acidic chocolate profile that pairs beautifully with peppermint.
• Baking Powder: 1 teaspoon. Provides a modest lift so the cookies spread evenly while keeping a tender crumb.
• Baking Soda: 1/2 teaspoon. Helps with browning and chewiness when combined with brown sugar.
• Salt: 1/2 teaspoon. Small amounts sharpen the chocolate flavor; use fine sea salt or table salt.
• Unsalted Butter: 1 cup (softened). Room temperature butter creamed with sugars creates structure and flavor; plug in salted butter and reduce added salt slightly if preferred.
• Light Brown Sugar: 3/4 cup (packed). Contributes moisture and caramel notes that help achieve a fudgy interior.
• Granulated Sugar: 1/2 cup. Balances sweetness and encourages crisp edges.
• Egg Yolks: 2 large yolks at room temperature. They add richness and glossy chew without the extra water of whole eggs.
• Peppermint Extract: 1 teaspoon. Start with less if you prefer subtle mint and increase to taste; pure extract is concentrated.
• Vanilla Bean Paste or Extract: 1 teaspoon. Vanilla rounds out the chocolate and enhances overall flavor.
• Peppermint Chips: 1 cup. Andes-style peppermint chips or chopped peppermint baking pieces add consistent mint pockets throughout the cookie.
• Semi-Sweet Chocolate Chips: 1 cup. Use 60 to 70 percent chocolate for balance; dark chips are a fine substitute for a less sweet cookie.
• Crushed Candy Canes (optional): 1/2 cup. Adds festive color and crunch if sprinkled on top after baking.

Instructions

Prepare Dry Ingredients: Whisk together 2 cups all-purpose flour, 3/4 cup Dutch-process cocoa, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a medium bowl. Sifting the cocoa helps eliminate lumps and ensures even distribution; set aside. Cream Butter and Sugars: In a stand mixer fitted with the paddle or using a hand mixer, cream 1 cup softened unsalted butter with 3/4 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 3 minutes. Scrape the bowl and continue until the mixture is aerated — this builds a tender structure. Add Yolks and Flavorings: Add 2 room-temperature egg yolks one at a time, mixing until incorporated. Beat in 1 teaspoon peppermint extract and 1 teaspoon vanilla bean paste or extract. Taste a tiny bit of dough to check mint intensity and adjust if desired before adding dry ingredients. Combine Dry and Wet: Reduce mixer to low and add the dry ingredients in two additions, mixing just until combined. Avoid overmixing to prevent tough cookies; stop when no streaks of flour remain and the dough is uniform. Fold in Mix-ins: Use a spatula to fold in 1 cup peppermint chips and 1 cup semi-sweet chocolate chips until evenly distributed. If you plan to top with crushed candy canes, fold in only half to preserve a bright topping effect. Chill the Dough: For best shape and deeper flavor, chill the dough for at least 30 minutes, up to 24 hours. Chilled dough reduces spread in the oven and concentrates flavor. Scoop and Bake: Preheat oven to 350°F. Line baking sheets with parchment. Scoop rounded tablespoons of dough or use a 1.5-tablespoon cookie scoop, spacing about 2 inches apart. Bake 10 to 12 minutes until edges are set and centers look slightly underbaked — this yields a chewy center. Remove from oven and let rest 2 minutes on the sheet before transferring to a rack. Finish with Candy Canes (Optional): If using crushed candy canes, sprinkle 1/2 cup crushed pieces onto warm cookies so they adhere but remain crisp. Let cookies cool completely before stacking to avoid crushing the topping.

Storage Tips

Store fully cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer on a tray, then transfer to a zip-top bag or airtight container for up to 3 months. Thaw on the counter for 30 minutes before serving. If you prefer a just-baked texture, reheat cookies for 6 to 8 seconds in the microwave or for 3 to 4 minutes at 325°F in the oven to refresh the edges.

Ingredient Substitutions

If you do not have Dutch-process cocoa, natural cocoa will work but expect slightly brighter acidity in the chocolate. Swap semi-sweet chips for dark chocolate chips for a less sweet cookie, or use milk chocolate for a sweeter profile. To make dairy-free, use a high-quality vegan butter and dairy-free chocolate chips and omit the crushed candy canes if they contain dairy. Note that omitting butter entirely will change texture significantly; stick with a butter substitute that has similar fat content.

Serving Suggestions

These are lovely with a glass of cold milk, a mug of strong coffee, or a peppermint hot chocolate. For a dessert platter, pair with shortbread, ginger snaps, and candied nuts for contrast. Garnish with a small mint leaf or a dusting of cocoa for an elevated presentation. They work well for cookie exchanges, gift tins, or plated desserts with a scoop of vanilla or peppermint ice cream.

Cultural Background

Chocolate and mint combinations have roots in European confectionery traditions where mint was commonly paired with cocoa in candies and after-dinner mints. The modern cookie adaptation draws inspiration from classic chocolate mint confections such as Andes mints, taking the familiar flavor and translating it into a home-baked format that is both nostalgic and modern.

Seasonal Adaptations

For winter holidays, use crushed candy canes and a sprinkle of edible glitter or sanding sugar for sparkle. In warmer months, reduce peppermint extract by half and fold in chopped fresh mint leaves or use mint-infused chocolate chips for a subtler effect. Swap in orange zest and dark chocolate for a citrus-chocolate variation if you want to move away from mint entirely.

Meal Prep Tips

Make the dough up to 24 hours in advance and keep chilled; scoop onto a lined tray and freeze until firm, then store scooped portions in a freezer-safe bag so you can bake a few at a time. This is perfect for planning multiple gatherings: bake only what you need and keep the rest frozen. Label bags with the date and instructions for best results.

These cookies are joyful to bake and share — they combine comforting chocolate intensity with a crisp, cool finishing note that makes them feel special. Try the dough chilled for a stronger chocolaty flavor, and don’t be afraid to tweak the mint level to match your tastes. Happy baking and happy sharing.