Double Chocolate Peppermint Cookie Recipe for Holiday Baking

These Double Chocolate Peppermint Cookies are a festive favorite: rich chocolate cookies studded with white chocolate chunks and finished with a peppermint cream cheese frosting. They’re a perfect holiday bake for gift tins, cookie platters, or a cheerful dessert display.

There’s something about a tin of homemade cookies that brightens the season, and peppermint is one of those classic holiday flavors that instantly feels celebratory. We’ve baked these cookies for years as guest treats and gifts, and they’ve become a go-to for holiday gatherings because they’re both delicious and attractive on a platter.

These cookies are deeply chocolatey from the dough and milk chocolate base, with pockets of creamy white chocolate in every bite. The peppermint cream cheese frosting adds a smooth, sweet, and slightly tangy contrast, while crushed candy canes on top bring a crunchy, minty finish. They’re showstoppers that are simple to make and always well received.

Double Chocolate Peppermint Cookies

This recipe starts with a tender chocolate cookie dough that’s enhanced with melted milk chocolate and cocoa powder. White chocolate chunks get folded into the batter before baking. Once cooled, each cookie is topped with a peppermint cream cheese frosting piped in a festive swirl and finished with crushed candy cane.

These cookies are ideal for handing out as gifts, sharing with guests, or adding to your holiday cookie lineup. They balance rich chocolate and cool peppermint in a way that feels distinctly seasonal.

Ingredients

Most ingredients are everyday pantry items. If you bake regularly you may already have everything on hand; otherwise these items are easy to find at any grocery store.

For the Cookies

• Flour
• Baking powder
• Cocoa
• Softened butter
• Melted milk chocolate
• Sugar
• Brown sugar
• Vanilla extract
• Eggs
• White chocolate chunks

For the Frosting

• Softened butter
• Softened cream cheese
• Peppermint extract
• Powdered sugar
• Red food coloring gel (optional)

See the recipe card at the end of the post for exact quantities, yields, and baking times.

Instructions

Both the cookie dough and the frosting are straightforward, making this recipe approachable for beginners. The swirl frosting technique looks fancy but is easy to assemble.

Step 1: Prep

Preheat the oven and line a baking sheet with parchment paper. Allow butter and cream cheese to soften and bring eggs to room temperature before starting.

Step 2: Make the Cookie Dough

In a stand mixer, combine softened butter, melted milk chocolate, sugar, brown sugar, vanilla, and eggs. Mix on low until combined, then increase to medium until smooth. In a separate bowl, whisk together flour, baking powder, and cocoa. Add the dry ingredients to the mixer and blend until fully incorporated, scraping the bowl as needed. Remove the bowl and fold in the white chocolate chunks by hand.

Scoop dough onto the prepared baking sheet and bake until the cookies are set and slightly browned at the edges. Transfer to a wire rack and cool completely before frosting.

Step 3: Make the Frosting

While the cookies cool, beat softened butter and cream cheese until light and fluffy. Add peppermint extract and blend. Gradually add powdered sugar, one cup at a time, until the frosting is smooth, thick, and spreadable. Divide the frosting into two bowls; tint one bowl red to create a two-tone effect while leaving the other white.

Step 4: Create the Frosting Swirl

Lay a sheet of plastic wrap about 10 inches wide. Pipe or spoon the two frostings lengthwise next to each other to form parallel ribbons. Roll the plastic wrap around the frostings to form a long tube, then snip one end and transfer it to a pastry bag fitted with a large star tip. This produces a pretty red-and-white swirl when piped.

Step 5: Frost and Decorate the Cookies

Pipe the frosting onto each cooled cookie in a spiral, bringing the tip up to form a peak. Crush candy canes and sprinkle them over the frosting for a festive finish. Serve and enjoy.

Hint: Make sure cookies are completely cool so the frosting won’t melt or become runny.

Variations

These cookies are wonderful as written, but here are a few easy variations to try:

Any White Chocolate: Use white chocolate chunks, chips, or chop a block of white chocolate into pieces.

Spearmint: Swap peppermint extract for spearmint if you prefer a different mint profile.

Tri-Color Frosting: For an extra festive look, divide the frosting into three ribbons—red, white, and green—before wrapping and piping.

Storage

Because of the cream cheese frosting, frosted cookies keep in the refrigerator for about three days. Unfrosted cookies can be stored at room temperature for up to two weeks. For longer storage, freeze unfrosted cookies; thaw and frost when ready to serve.

We recommend frosting only as many cookies as you expect to eat within a few days to keep the frosting fresh.

Tips

Fully Soften Butter and Cream Cheese: Softened ingredients whip up creamier frosting and a smoother cookie dough.

Cool Cookies Completely: Frost only fully cooled cookies to avoid melting the frosting.

Storage Tip: If making a large batch, store unfrosted cookies and frost only the portion you’ll serve within a few days.

Double Chocolate Peppermint Cookies FAQ

How long will these cookies last?
Frosted cookies keep about 3 days refrigerated. Unfrosted cookies can stay at room temperature up to two weeks. For long-term storage freeze unfrosted cookies.

Why not freeze frosted cookies?
The cream cheese frosting changes texture when frozen, so it’s best to freeze cookies without frosting.

How do I freeze these cookies?
Place cookies on a parchment-lined sheet and freeze until firm. Transfer to an airtight, freezer-safe container or heavy-duty freezer bag.

Can I use any white chocolate?
Yes—chunks, chips, or chopped white chocolate all work well.

What if I don’t like frosting?
You can omit the frosting and add peppermint extract to the dough for a simpler peppermint-chocolate cookie, though they won’t have the same festive appearance.

Double Chocolate Peppermint Cookies

These cookies capture holiday spirit in every bite: rich chocolate, creamy white chocolate pockets, and a cool peppermint frosting topped with crushed candy cane. They’re easy to make, beautiful to present, and a guaranteed hit at any holiday gathering.

Try this recipe and expect to bake extra—the combination of chocolate and peppermint is irresistible and often requests a second batch.