These giant Chocolate Peppermint Cookies are topped with melty dark chocolate ganache and Andes Mint Peppermint Pieces. They are so festive and decadent, make them for your holiday cookie trays!
These double chocolate cookies are so festive and decadent, they're perfect for the holiday season.
Making cookies at Christmastime is such a joy and these giant cookies will look great on your holiday cookie tray!
Make them for your cookie exchange, or as edible gifts for family and friends!
If you're looking for more decadent Christmas cookie inspiration, check out these Christmas Ornament Chocolate Sandwich Cookies, these Eggnog Cookies with Eggnog Buttercream Frosting, and these Salted Caramel Bars!
Shopping List
Wet Ingredients. Butter, Vegetable Oil, Coconut Oil, Heavy Whipping Cream, Milk, Egg, Peppermint Extract
Dry Ingredients. All Purpose Flour, Granulated Sugar, Powdered Sugar, Baking Soda, Cream of Tartar, Salt, Dutch Process Cocoa
Chocolate. Andes Mint Peppermint Pieces, Semi-Sweet Chocolate Chips (Optional)
How to Make Double Chocolate Peppermint Cookies
Preheat your oven to 350 F Degrees and make sure your ingredients are at room temperature before you begin. Line two baking sheets with parchment paper and set them aside.
In a large bowl with a hand mixer or in the bowl of a stand mixer with a paddle attachment, cream the Butter and Coconut Oil together and then add Vegetable Oil. Continue to cream the ingredients until light and fluffy.
Add the Granulated Sugar and Powdered Sugar and cream it all together, making sure to scrape the bottom and sides of the bowl as needed.
Gradually add Milk, Peppermint Extract, and Eggs. Mix to combine.
In a separate medium bowl, combine All Purpose Flour, Cocoa, Cream of Tartar, and Baking Soda.
Combine flour mixture with the butter mixture a little bit at a time, stirring until it's fully combined.
Cookie Scoop
Use a medium size #50 Cookie Scoop to scoop the cookie dough. Place 2 dough balls, one on top of the other, on the prepared cookie sheet, spacing them at least 3 inches apart.
Using the bottom of a glass dipped in ¼ cup Sugar, press the cookie dough balls flat. This will create crinkled edges around the sides of the cookies.
Bake in a preheated oven at 350 F Degrees for 8-10 minutes.
Allow cookies to cool on a baking sheet for a few minutes before moving them to a wire cooling rack.
In a small bowl that is microwave-safe combine Semi-Sweet Chocolate Chips with Heavy Whipping cream.
Microwave for 30 seconds and stir the mixture. Heat for 30 seconds more and then stir the mixture.
If additional time is needed add 15 seconds and stir until smooth.
Spoon approximately 2 tablespoons of chocolate ganache on each cooled cookie. Using the back of a spoon, spread the ganache over the entire cookie.
Sprinkle Andes Peppermint Chocolate Pieces onto the chocolate ganache. Let the cookies set before serving them.
Storage & Freezing
Storage: Store cooled cookies in an airtight container in a single layer for up to 7 days. Cookies are best if enjoyed within 2-3 days.
Freezing: Cookies can be stored in a sealed container and frozen for up to 3 months. Place parchment paper between each cookie to prevent sticking.
Substitutions & Variations
- Vanilla. If you want less of a peppermint flavor, use Vanilla Extract in the cookies instead of peppermint.
- Frosting. You can use frosting instead of the ganache if you prefer.
- Topping. Use peppermint bark instead of the Andes Peppermint Pieces if you have it to hand, or any other candy if you prefer.
- Chocolate. Use high-quality semi-sweet chocolate and cocoa powder for the best results with this recipe.
- Cookie Size. For smaller cookies use just 1 scoop of cookie dough.
- Butter. If you use unsalted butter for this recipe, add ¼ teaspoon of salt to the mix.
Pro Tips
What makes a good cookie? Does it have a soft center with crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time, here are some pro tips.
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a Cookie Scoop keeps each ball of cookie dough the same size, which is essential for baking. I have used a medium cookie scoop in these photos.
Baking Sheets.
Baking sheets can be ungreased. I like to use Parchment Paper liners or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a Cooling Rack to cool completely.
To find out more, check out my Pro Tips Guide for making the best cookies!
Have you tried these Peppermint Chocolate Cookies?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you thought of these cookies. It really does help!
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- Frosted Chocolate Sugar Cookies with Ganache
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- Salted Caramel Bars
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- Chocolate Peppermint Crinkle Cookies
- No Bake Church Window Cookies
- Chocolate Chipless Cookies
Chocolate Peppermint Cookies
Ingredients
- 1 cup Butter Softened
- ½ cup Vegetable Oil
- ¼ cup Coconut Oil
- 1¼ cups Granulated Sugar *Divided. 200g & 50g
- ¾ cup Powdered Sugar 98g
- 2 Tablespoon Milk
- 2 Eggs Large
- 1 teaspoon Peppermint Extract
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
- ½ teaspoon Salt
- 4½ cups All Purpose Flour 540g
- ¾ cup Cocoa Powder 90g Dutch Process
Chocolate Ganache
- 2 cups Semi Sweet Chocolate Chips
- ½ cup Heavy Whipping Cream
- 2 cups Andes Mint Peppermint Pieces
Instructions
- Preheat Oven to 350 F Degrees. Line 2 baking sheets with parchment paper and set aside.
- Beat butter, Coconut Oil together and then add Vegetable Oil. Cream until light and fluffy.
- Add granulated sugar and powdered sugar and cream making sure to scrape the bottom and sides of the bowl as needed.
- Gradually add milk, peppermint extract, and eggs. Combine ingredients.
- In a separate bowl combine dry ingredients of All Purpose Flour, Cocoa Powder, Cream of Tartar, and Baking Soda together.
- Add dry mixture to butter mixture a little at a time until fully combined.
- Using a medium size #50 Cookie Scoop place 2 scoops, one on top of the other on a baking sheet allowing at least 3 inches apart.
- Using the bottom of a glass dip in ¼ cup sugar and press cookie dough flat creating crinkled edges.
- Bake in a preheated oven at 350 F Degrees for 8-10 minutes.
- Allow cookies to cool on a baking sheet for a few minutes before moving them to a wire cooling rack.
- Chocolate Ganache
- In a microwave-safe bowl combine Semi-Sweet Chocolate Chips with Heavy Whipping cream
- Microwave for 30 seconds and stir the mixture. Heat for 30 seconds more and then stir the mixture.
- If additional time is needed add 15 seconds and stir until smooth.
- Decorating Cookies
- Spoon approximately 2 tablespoons of chocolate ganache on each cooled cookie. Using the back of a spoon, spread the ganache over the entire cookie.
- Sprinkle Andes Peppermint Chocolate Pieces onto the chocolate ganache.
Notes
- For smaller cookies use just 1 scoop of cookie dough.
- Dip the bottom of the glass in sugar before pressing cookie dough to help prevent sticking.
- Use high-quality semi-sweet chocolate for ganache for best results.
- Store: Store cookies in a sealed container or Ziploc Bag for up to 4 days. Cookies are best if enjoyed within 2-3 days.
- Freezing: Chocolate sugar cookies can be frozen for up to 3 months when stored in an airtight container. To do this, store the cookies before adding the frosting. Place parchment paper between each cookie to prevent them from sticking.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
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