This double peppermint chocolate cookie recipe yields soft, chewy cookies with rich chocolate and bright peppermint. The dough uses cold ingredients and requires NO CHILL time.
Chocolate and peppermint are a classic holiday pairing. The deep, cocoa flavor paired with fresh peppermint makes these cookies a festive favorite. The method is straightforward and fast, so you can bake a batch without lengthy preparation or chilling.
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What makes these double peppermint chocolate cookies special
This recipe includes peppermint extract in the dough and a topping of crushed candy canes for a “double peppermint” effect. Unsweetened cocoa powder in the dough delivers the chocolate base, while the crushed candy canes add a bright, minty crunch and festive look.
How to make these no-chill peppermint chocolate cookies
The best part of this recipe is that you start with cold ingredients and you do not need to chill the dough. Prepare baking sheets with parchment paper or silicone baking mats and preheat your oven to 375°F (190°C).
A food processor makes the dough quick and easy. In the processor bowl, pulse together the flour, cocoa powder, baking soda, baking powder, and kosher salt to combine.
Add the cold cubed butter and cold cream cheese along with the granulated sugar. Pulse until the mixture resembles wet sand.
Next add the eggs, vanilla extract, and peppermint extract, and process until the dough comes together into a cohesive mass.
Preparing the cookies for the oven
Portion the dough into balls roughly 1 ½ tablespoons each. Using a cookie scoop helps keep sizes consistent. Roll each portion between your hands to form a smooth ball; the dough will be slightly sticky but manageable.
Press the top of each dough ball into crushed candy canes so the peppermint lightly coats the exterior. Arrange the cookies on the prepared baking sheet with the candy-cane–coated side up and the plain side down, spacing them 1–2 inches apart. Use the bottom of a measuring cup or glass to gently flatten each cookie to about ¼–½ inch thickness.
Bake for 9–10 minutes, until the cookies look slightly underbaked in the center. Allow them to rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Why only roll the top of the dough in candy canes?
Crushed candy canes will soften and melt slightly during baking, which can make surfaces sticky. Rolling only the top of each cookie in the candy canes prevents the bottoms from becoming stuck to the pan and helps the cookies release cleanly. Fully coating the entire ball can yield a fragile cookie with a sticky underside.
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Alternatives to crushed candy canes
If you prefer a subtler peppermint note, try rolling the tops in white or green jimmies sprinkles instead of candy canes. Sprinkles give a festive appearance without as much mint intensity. For sprinkles, you may need around 1½ cups to fully cover the tops if desired.
Whether you go all-in on peppermint or choose a milder finish, these cookies are quick, easy, and sure to become a holiday favorite. They bake quickly, store well, and make a lovely gift for cookie boxes and trays.
If you make these cookies, please share a photo on social media and tag your post so others can see your results. Enjoy your baking!
More no-chill cookie recipes to try
- Chocolate Confetti Cookies
- Sprinkle Cookies
- Easy German Chocolate Cookies
- Easy and Fast Soft Drop Sugar Cookies
If you try this recipe, please come back and leave a review and star rating. I read every comment and love hearing from home bakers.
Double Peppermint Chocolate Cookies
Soft, chewy chocolate cookies with a bright peppermint finish. Uses cold ingredients and requires no chill time.
10 minutes
10 minutes
20 minutes
Ingredients
- 2 ½ cups all-purpose flour (315g)
- ¾ cup unsweetened cocoa powder (60g)
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- 1 cup unsalted butter, cubed (226g), cold
- ¼ cup cream cheese (56g/2 ounces), cold
- 1 ¼ cups granulated sugar (250g)
- 2 large eggs, cold
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon peppermint extract
- 1 cup crushed candy canes (approximately 28 mini, 130g)
Instructions
- Preheat oven to 375°F (190°C). Line baking pans with parchment paper or silicone mats. Crush candy canes and set aside.
- In a food processor, pulse together the flour, cocoa powder, baking soda, baking powder, and salt.
- Add the cold butter cubes, cold cream cheese, and granulated sugar. Pulse until the mixture is sandy in texture.
- Add the eggs, peppermint extract, and vanilla extract. Process until the dough comes together.
- Roll dough into 1 ½ tablespoon balls. Roll the top of each ball into the crushed candy canes.
- Place cookies on prepared pans with the non-candy-cane side down, spacing 1–2 inches apart. Gently flatten to ¼–½ inch thickness.
- Bake 9–10 minutes until cookies appear slightly underbaked in the center.
- Let rest on the pan for 2 minutes, then transfer to a wire rack to cool completely.
Notes
Substitute sprinkles for crushed candy canes if you prefer a milder peppermint flavor; you may need about 1½ cups of sprinkles to fully cover the tops. Cookies stay fresh covered at room temperature for up to one week and freeze well for up to three months.
Nutrition Information
Yield: 36
Serving Size: 1 cookie
Amount per serving (estimate):
- Calories: 146
- Total Fat: 6g
- Saturated Fat: 4g
- Trans Fat: 0g
- Unsaturated Fat: 2g
- Cholesterol: 26mg
- Sodium: 79mg
- Carbohydrates: 21g
- Fiber: 1g
- Sugar: 11g
- Protein: 2g
The nutrition information is an estimate and may not be entirely accurate.