Christmas Peppermint Double Chocolate Frosted Cookies

These Christmas Peppermint Double Chocolate Frosted Cookies are soft, chewy, and full of cozy holiday flavor. You get a deep cocoa cookie studded with melty chocolate chips, topped with a creamy chocolate peppermint frosting and a candy cane crunch. They look festive on any cookie platter, and they taste even better than they look.

The dough stirs together easily, the bake time is quick, and the frosting spreads like a dream on cooled cookies. If you love the chocolate-and-mint combo, make a double batch because they disappear fast.

Why these peppermint double chocolate cookies work

The secret is balance. The cookie base gets double chocolate from cocoa powder and chocolate chips, so it bakes up fudgy in the middle with set edges. A kiss of peppermint extract brightens the chocolate without overwhelming it.

The frosting adds another layer of chocolate plus a cool peppermint finish. It spreads thick but silky, which helps the crushed candy canes stick and keeps the tops festive without turning sticky. A short chill after frosting helps the tops set for packing and gifting.

These cookies are also friendly for make-ahead bakers. The dough chills quickly, bakes evenly, and the frosting holds its shape, so your cookies look bakery-cute without fussy decorating.

Ingredients you’ll need

Classic pantry staples meet holiday touches. Cocoa and chocolate chips build deep chocolate flavor, while peppermint extract and crushed candy canes bring that cool, crunchy finish.

Cookies

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1 3/4 cups all-purpose flour, spooned and leveled
• 1/3 cup natural unsweetened cocoa powder, sifted if lumpy
• 3/4 tsp baking soda
• 1/2 tsp fine salt
• 1/2 tsp espresso powder, optional, enhances chocolate
• 1 cup semisweet chocolate chips

Frosting

• 6 tbsp unsalted butter, softened
• 2 cups powdered sugar, sifted
• 1/4 cup unsweetened cocoa powder, natural
• 1/8 tsp fine salt
• 3-4 tbsp heavy cream or milk, as needed for consistency
• 1/4 tsp peppermint extract
• 1/2 tsp vanilla extract
• 2 oz dark chocolate, melted and slightly cooled

Topping

• 1/2 cup crushed candy canes
• 1/4 cup mini chocolate chips, optional

How to make frosted peppermint chocolate cookies

Mix the dough, bake until just set, cool completely, then whip the frosting and finish with a shower of candy cane crunch.

1. Preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder until evenly combined.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a mixer on medium speed until light and fluffy, 2 to 3 minutes.
4. Beat in the egg, vanilla, and peppermint extract until smooth, scraping the bowl as needed.
5. Add the dry ingredients to the wet and mix on low just until a soft dough forms with no dry streaks. Fold in the chocolate chips.
6. Scoop the dough into 1 1/2-tablespoon balls and place 2 inches apart on the prepared sheets. If you prefer thicker cookies, chill the scooped dough 20 minutes.
7. Bake 9 to 11 minutes, until the edges are set and the centers look slightly soft and puffy. Do not overbake.
8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
9. Make the frosting: In a medium bowl, beat the softened butter until creamy. Add powdered sugar, cocoa powder, and salt, then beat on low to combine. Gradually beat in 3 tablespoons cream or milk, peppermint extract, and vanilla until smooth and fluffy, 1 to 2 minutes. Beat in the melted, cooled dark chocolate until glossy; add more cream 1 teaspoon at a time if needed.
10. Frost the cooled cookies with a generous swoop of chocolate peppermint frosting. Immediately sprinkle with crushed candy canes and mini chocolate chips, pressing gently so they adhere. Let stand 20 to 30 minutes to set.

Storage, make-ahead and freezing

Store frosted cookies in an airtight container at cool room temperature for up to 2 days, or refrigerate up to 5 days. Place parchment between layers to protect the frosting. The candy cane topping stays prettiest when stored somewhere cool and dry.

To freeze unfrosted cookies, cool completely, then freeze in a single layer until firm and transfer to a zip-top bag for up to 2 months. Thaw at room temp and frost fresh. You can also freeze cookie dough balls: scoop, freeze on a sheet until solid, then bag. Bake from frozen, adding 1 to 2 minutes to the time.

If you’re planning a big holiday baking weekend, you might like these tips for working ahead from my sugar cookie guide: make-ahead Christmas cookie baking strategies.

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Common mistakes to avoid

• Overbaking the cookies: Pull them when the edges look set and the centers still look soft. They firm up as they cool and stay chewy.
• Frosting warm cookies: Heat melts butter-based frosting. Let cookies cool completely on a rack before frosting.
• Heavy hand with peppermint extract: Peppermint is potent. Measure carefully; too much can taste medicinal.
• Using Dutch-process cocoa without adjusting: This recipe is balanced for natural cocoa and baking soda. Dutch can work, but flavor and spread may change.
• Skipping the salt in frosting: A pinch of salt keeps the frosting from tasting flat and overly sweet.

Variations and smart substitutions

• Chocolate chunks: Swap chocolate chips for chopped dark chocolate for big puddles of melty chocolate.
• White chocolate drizzle: After frosting, drizzle melted white chocolate for a candy cane stripe look.
• No peppermint: Use vanilla extract only and top with mini chocolate chips instead of candy canes for a classic double chocolate cookie.
• Gluten-free: Use a 1:1 gluten-free all-purpose blend. Let the dough rest 10 minutes before scooping so it hydrates.
• Simple icing instead of frosting: For a thinner, glossy finish, try a vanilla icing like this easy no-egg cookie icing and add a drop of peppermint extract.

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What to serve with holiday peppermint cookies

These cookies love a hot drink: cocoa, coffee, or peppermint tea. For a festive spread, pair them with a savory bake like Cheesy Pull-Apart Christmas Bread and a fun appetizer such as Brie and Cranberry Christmas Appetizer Puffs. Hosting brunch? Add a pan of Christmas Morning Cinnamon Roll Casserole and these cookies for dessert.

Your questions, answered

Can I make the dough ahead of time?

Yes. Cover and chill the dough for up to 48 hours. If it feels very firm when you’re ready to bake, let it sit at room temperature for 15 minutes, then scoop. Chilled dough often bakes thicker with chewier centers.

How do I keep the candy cane topping from getting sticky?

Use fresh candy canes, crush them just before topping, and let the frosting set slightly before sprinkling. Store the cookies in a cool, dry place with parchment between layers. Avoid warm kitchens or humid rooms.

Can I skip peppermint extract or use another flavor?

Absolutely. Omit peppermint and increase vanilla by 1/2 teaspoon for classic double chocolate cookies. Almond extract is another tasty holiday twist; start with 1/4 teaspoon and adjust to taste.

Do I need to chill the dough before baking?

It’s optional here. The dough is scoopable as-is and bakes well without chilling. If your kitchen is warm or you want extra-thick cookies, chill 20 to 30 minutes before baking.

What cocoa should I use?

Use natural unsweetened cocoa powder for the best texture and spread with baking soda. Dutch-process will work in a pinch but can change flavor and spread slightly.

A sweet little send-off

I hope these Peppermint Double Chocolate Frosted Cookies earn a spot in your holiday rotation. They’re simple to bake, pretty to share, and exactly the chocolaty-minty bite everyone reaches for first. Happy baking and merry Christmas!

Author: Vijaya

Christmas Peppermint Double Chocolate Frosted Cookies

Soft, chewy double chocolate cookies with a cool peppermint chocolate frosting and crunchy candy cane topping. Festive, rich, and easy to bake.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 11 minutes mins

Cooling & Setting 50 minutes mins

Total Time 1 hour hr 26 minutes mins

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

Cookies

• 1/2 cup unsalted butter softened
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg room temperature
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1 3/4 cups all-purpose flour spooned and leveled
• 1/3 cup natural unsweetened cocoa powder sifted if lumpy
• 3/4 tsp baking soda
• 1/2 tsp fine salt
• 1/2 tsp espresso powder optional, enhances chocolate
• 1 cup semisweet chocolate chips

Frosting

• 6 tbsp unsalted butter softened
• 2 cups powdered sugar sifted
• 1/4 cup unsweetened cocoa powder natural
• 1/8 tsp fine salt
• 3-4 tbsp heavy cream or milk as needed for consistency
• 1/4 tsp peppermint extract
• 1/2 tsp vanilla extract
• 2 oz dark chocolate melted and slightly cooled

Topping

• 1/2 cup crushed candy canes
• 1/4 cup mini chocolate chips optional

Equipment

• Mixing bowls
• Electric hand mixer
• Whisk
• Rubber spatula
• Cookie scoop
• Baking Sheets
• Parchment Paper
• Wire Cooling Rack
• Offset spatula

Method

 

1. Preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder until evenly combined.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with a mixer on medium speed until light and fluffy, 2 to 3 minutes.
4. Beat in the egg, vanilla, and peppermint extract until smooth, scraping the bowl as needed.
5. Add the dry ingredients to the wet and mix on low just until a soft dough forms with no dry streaks. Fold in the chocolate chips.
6. Scoop the dough into 1 1/2-tablespoon balls and place 2 inches apart on the prepared sheets. If you prefer thicker cookies, chill the scooped dough 20 minutes.
7. Bake 9 to 11 minutes, until the edges are set and the centers look slightly soft and puffy. Do not overbake.
8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
9. Make the frosting: In a medium bowl, beat the softened butter until creamy. Add powdered sugar, cocoa powder, and salt, then beat on low to combine. Gradually beat in 3 tablespoons cream or milk, peppermint extract, and vanilla until smooth and fluffy, 1 to 2 minutes. Beat in the melted, cooled dark chocolate until glossy; add more cream 1 teaspoon at a time if needed.
10. Frost the cooled cookies with a generous swoop of chocolate peppermint frosting. Immediately sprinkle with crushed candy canes and mini chocolate chips, pressing gently so they adhere. Let stand 20 to 30 minutes to set.

Notes

Crush candy canes in a zip-top bag with a rolling pin right before topping to keep the pieces bright and crisp.

For extra-minty cookies, add 1/4 teaspoon peppermint extract to the dough and taste the frosting before adding more.

A small offset spatula makes quick, neat frosting swirls.

Bake one sheet at a time on the center rack for the most even results.

Time Tip: The estimated total time of 1 hour 26 minutes includes 25 minutes of preparation, 11 minutes of baking, and approximately 50 minutes for cooling and frosting to set. For thicker cookies, you may optionally chill the dough for 20–30 minutes before baking. This will increase the total time.

Peppermint Tip: Peppermint extracts vary in strength. This recipe uses ½ teaspoon in the cookie dough and ¼ teaspoon in the frosting for a balanced chocolate-mint flavour. Crushed candy canes add extra peppermint flavour and crunch.

Nutrition Note: Nutrition information is estimated per cookie, based on 24 cookies. Actual values may vary depending on ingredient brands, cookie size, the amount of chocolate frosting, and optional toppings.