This double peppermint chocolate cookies recipe creates the best soft, chewy, cookies! The recipe uses cold ingredients and needs NO CHILL time!
Chocolate and peppermint. They go together so perfectly and just scream the holiday season and winter! Rich chocolate and fresh peppermint are definitely an irresistible combination that is only made better by the ease of making this recipe!
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
what makes these double peppermint chocolate cookies?
This simple cookie recipe uses peppermint extract (or a food safe essential oil) in the cookie dough and then gets a double dose of peppermint by rolling the top of the cookies in crushed candy canes. Cocoa powder in the dough brings in the chocolate.
let’s make no chill peppermint chocolate cookies!
The beauty of this recipe is that you use COLD ingredients and the dough does not need to be chilled. Start by preparing baking sheets with parchment paper or a silicone baking mat and preheat your oven.
A food processor is your secret weapon in making this recipe. It does all the hard work quickly and efficiently! I have a 20+ year old Cuisinart food processor and it still works fabulously.
Combine the flour, cocoa powder, baking soda, baking powder and kosher salt in the bowl of the food processor and process a few times to combine the ingredients.
Next add the COLD butter and COLD cream cheese as well as the granulated sugar and process until the mixture resembles a wet sand mixture.
Then add the eggs and vanilla and process until the dough comes together.
how to prepare the cookies for the oven
I use a 1 1/2 tablespoon cookie scoop, like this one, to portion the dough. Then roll the dough between your hands to form a ball. The dough is a little sticky, but should be manageable to roll. Roll the top in the crushed candy canes and place on the prepared baking sheet. Bake for 8-10 minutes, then allow the cookies to rest on the pan for 2 minutes before moving to a wire rack to cool completely.
why don’t you roll the whole cookie dough ball in the candy canes?
The crushed candy canes will melt a little during the baking process. This causes the cookies to have a bit of a sticky exterior. When I tested rolling the whole cookie into the candy canes, it gave the cookie a sticky bottom that didn’t want to easily come off the baking pan. The cookies still taste fantastic, but they become more fragile.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
can the peppermint chocolate cookies be rolled in something other than candy canes?
Yes! Mr. two sugar bugs likes a subtle peppermint with his chocolate, so I also tested this cookie recipe with peppermint in the dough, but jimmies sprinkles on the outside. You still get a peppermint cookie, but it’s a more toned down version.
Whether you go all in for the double peppermint, or opt for a more mellow chocolate peppermint combination, this cookie recipe is bound to become a new Christmas favorite! I mean, it’s quick, easy and delicious!! What’s not to love?
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these double peppermint chocolate cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy 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 make this recipe (or any recipe!) from two sugar bugs please come back and leave a review and a star rating. I read every comment, and I LOVE hearing from you!
- 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)
- ¼ cup cream cheese (56g/2 ounces)
- 1 ¼ cups granulated sugar (250g)
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon peppermint extract
- 1 cup crushed candy canes* (approximately 28 mini, 130g)
- Preheat oven to 375°F. Prepare baking pans with silicone baking mats or parchment paper. Set aside. Crush candy canes and set aside.
- Place flour, cocoa powder, baking soda, baking powder and salt in the bowl of your food processor. Pulse a few times to blend.
- Add the cold butter cubes and cold cream cheese as well as the sugar to the flour mixture. Pulse until the mixture becomes sandy in texture.
- Add the eggs, peppermint and vanilla and blend until the dough comes together.
- Roll dough into 1 ½ tablespoon balls and then roll the top into crushed candy canes.*
- Place cookies on prepared baking pans, with the non-candy cane covered side down, spacing 1-2 inches apart. Use the bottom of a measureing cup or glass to flatten the cookies to between ¼ and ½ inch tall.
- Bake for 9-10 minutes until they look slightly under baked.
- Allow to rest for 2 minutes on the baking pan. Then transfer to a wire rack to cool completely.
*Can use sprinkles in place of curshed candy canes. Roll the entire cookie into the sprinkles. You will need closer to 1 ½ cups sprinkles.
Cookies will stay fresh covered at room temperature for up to 1 week. They also freeze well for up to 3 months.
Amount Per Serving: Calories: 146Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 79mgCarbohydrates: 21gFiber: 1gSugar: 11gProtein: 2g
The nutrition information is an estimate and may not be entirely accurate.