double chocolate peppermint chunk cookies
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5 from 1 vote

Double chocolate peppermint chunk cookies

This double chocolate cookie is bursting with peppermint chunks and chocolate chips. It's perfect for the holidays or a cookie exchange!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 18
Author: Eva Bakes


  • 1 and 1/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 1 egg
  • 1/4 teaspoon peppermint extract
  • 1/2 cup peppermint chunks I used Ghirardelli
  • 1/2 cup chocolate chips


  • Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats and set aside.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter with the sugar on medium speed until light and fluffy, about 2-3 minutes.
  • Add the egg and peppermint extract and mix well.
  • Turn the mixer to low and slowly add in the dry ingredients. Mix until everything is just combined or a few dry streaks remain.
  • Turn the mixer off and fold in the peppermint chunks and chocolate chips by hand.
  • Using a cookie scoop or two spoons, scoop out the dough into balls and place onto your prepared cookie sheets. Make sure you leave at least 1-2 inches in between each dough ball.
  • Bake in your preheated oven for 10-12 minutes or until the edges are set but the center is still soft (don't worry, it will firm up as it cools).
  • Let the cookies cool on the cookie sheet for about 5 minutes before transferring to a wire rack to cool completely.


Cookies should be stored in an airtight container at room temperature and will keep for several days.
Source: Barely adapted from Spoonful of Flavor