Double Chocolate Peppermint Cookies

These Double Chocolate Peppermint Cookies are loaded with holiday-themed goodness. Chocolate cookies filled with white chocolate chunks are topped with peppermint frosting for a sweet treat everyone will love.

We love making cookies during the holiday season. There’s just something about a tin of cookies that makes the holidays brighter. That’s especially true when they have peppermint in them. Peppermint is such a classic holiday flavor. We’ve been making these double chocolate peppermint cookies as treats for guests and holiday gifts for years, and we thought it was about time we shared them with all of you.

These Cookies are really good, and they’re so pretty to make, you will love these.  They’re really chocolaty, and then you get the sweet smooth frosting, and the cool crunchy peppermint, and they just hit the spot.  They would be very pretty on a Holiday buffet table, or a platter of cookies to serve.  No matter how you present them, they’re sure to put smiles on faces.  Make sure to keep this one in your favorites.

Double Chocolate Peppermint Cookies

These cookies are pure holiday decadence. It starts with a delicious chocolate cookie dough. Then, we add white chocolate chunks for even more delicious chocolate flavor. After they’re baked, we top them with a delicious peppermint-flavored cream cheese frosting to seal the holiday deal.

Every bite of these cookies is filled with all the delicious flavors we love about the holidays, making these cookies the perfect treats for giving to guests, as gifts, or bringing to your holiday gathering.


It doesn’t take anything fancy to make these delicious cookies. In fact, every ingredient on this list is a kitchen staple. If you do any amount of baking at all there’s a good chance you won’t even have to go shopping. If you do, however, you’ll find all of these ingredients easily at your local grocery store.

For the Cookies

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

For the Frosting

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

**See the recipe card at the end of the post for quantities and cooking times.


There’s not a lot to making this recipe. Both the cookie dough and the frosting are simple recipes, so even beginners can make it. The swirled frosting might look complicated but even that is super simple!

Step 1: Prep

Preheat the oven and line a cookie sheet with parchment paper and set it aside. Set out the butter and cream cheese to soften and the eggs to come to room temperature.

Step 2: Make the Cookie Dough

In a stand mixer, add softened butter, melted milk chocolate, sugar, brown sugar, vanilla, and eggs, blending at low speed until all of the ingredients are mixed. Turn the mixer to medium and continue to blend until all the ingredients are well-mixed.

In a separate bowl, combine the flour, baking powder, and cocoa and mix well. Add the dry ingredients to the mixing bowl and mix until completely blended. Scrape down the sides and mix again. Finally, remove the batter from the mixer and fold in the white chocolate chunks.

Place the cookies on a wire rack to cool completely.

Step 3: Make the Frosting

While the cookies are cooling, add softened butter and softened cream cheese to a stand mixer and beat until light and fluffy. Then, add peppermint extract and blend again. Finally, add the powdered sugar 1 cup at a time, blending between additions until the frosting is smooth, thick, and creamy.

Divide the frosting evenly into two bowls. In one bowl, add red food coloring gel a few drops at a tim until the desired color is achieved. Leave the other bowl of frosting white.

Step 4: Create the Frosting Swirl

Lay a piece of plastic wrap about 10 inches wide on a flat surface. Then, place each frosting lengthwise in the middle of the plastic wrap next to each other. It will look like two long ribbons of frosting.

Next, roll the plastic wrap around the frosting, making sure to keep it long and uniform. Finally, snip off one end of the tub and place it in a pastry bag with a large star tip.

Step 5: Frost and Decorate the Cookies

Pipe the frosting onto the center of each cookie, working outward in a swirl pattern and bring it up to a point. Crush peppermint candy canes and sprinkle them on top of the frosted cookies. Serve and enjoy!

Hint: Be sure that your cookies are completely cool so the frosting doesn’t melt.


These delicious double chocolate peppermint cookies are perfect just the way they are, but if you’re a tinkerer who likes to get creative – and most cooks are – we have a couple of variations for you.

Any White Chocolate – You can use white chocolate chunks, white chocolate chips, or even chop a block of white chocolate to make your own chunks.

Spearmint – For a stronger mint flavor that still captures the holidays, try spearmint extract.

Tri-Color Frosting – If you want to get really fancy, try dividing the frosting into three ribbons of red, white, and green.


These cookies will last in the refrigerator for about three days because of the cream cheese frosting. For longer storage, you can keep the cookies at room temperature with no frosting for about two weeks.

We recommend only making as many cookies as will be eaten over the course of 2 to 3 days.


This is a very easy recipe to make, but even recipes have little tricks you can use to make them better or easier. We’ll be sharing some of those here, so be sure to give this section a look.

Fully Soften Your Butter and Cream Cheese – For a smooth, creamy frosting and cookie dough that is perfectly combined, always soften your butter and cream cheese completely.

Cool the Cookies Completely – Be sure your cookies are completely cooled before frosting them. If they’re even a little bit warm, your frosting will become a runny mess.

Storage Tip – If you’re planning on making a big batch of these cookies, we recommend only frosting as many as you think will be eaten at any one time. That way, you can store the unfrosted cookies for up to 2 weeks instead of having to pitch them because the frosting on top of them got old.

More Holiday Cookie Recipes

If you love making cookies for the holidays as much as we do, you’re going to love these cookie recipes.

Grinch Cookies

Instant Pot White Chocolate Peppermint Bark Cheesecake

White Chocolate Peppermint Bark


Double Chocolate Peppermint Cookies FAQ

If you have questions about these double chocolate peppermint cookies, we have answers! Give this a look to see the answers to some of the common questions about this recipe.

How long will these cookies last?
You can store them frosted for about 3 days in the refrigerator. If you keep the frosting separate, you can store the cookies at room temperature for about two weeks. For longer storage, you can freeze the cookies without frosting.

Why can’t I freeze these cookies with the frosting?
This is a cream cheese frosting, and cream cheese is not happy in the freezer. The texture of the frosting will change.

How do I freeze these cookies?
Place the cookies on a cookie sheet lined with parchment paper, then place it in the freezer. After the cookies are frozen, place them in an air-tight, freezer-safe container or heavy-duty freezer bags.

Can I use any white chocolate?
Absolutely. Feel free to use chunks, morsels, or even almond bark chopped up into chunks.

What if I don’t like frosting?
You can simply add peppermint extract to get the peppermint chocolate flavor combo without any frosting. But they won’t be as pretty!

Double Chocolate Peppermint Cookies

These double chocolate peppermint cookies just scream happy holidays. The classic combination of peppermint and chocolate combined with an equally festive combination of a cookie topped with frosting makes this one holly, jolly cookie, indeed. It doesn’t hurt that it’s so easy to make, either!

Give this recipe a try, and we know you’ll be making double batches of these double chocolate peppermint cookies before you know it!

Double Chocolate Peppermint Cookies

These Double Chocolate Peppermint Cookies are loaded with holiday-themed goodness. Chocolate cookies filled with white chocolate chunks are topped with peppermint frosting for a sweet treat everyone will love.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 12 minutes
Servings: 24 Cookies



  • 2 1/4 cups Flour
  • 2 teaspoons Baking Powder
  • 1/2 cup Cocoa
  • 2 sticks Butter – softened
  • 1/4 cup Milk Chocolate – melted
  • 1 cup Sugar
  • 1/2 cup Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 2 Eggs
  • 1 cup White Chocolate Chunks


  • 4 Tablespoons Butter – softened
  • 4 Ounces Cream Cheese – softened
  • 1 drop Peppermint extract
  • 4 Cups – plus 1 Tablespoon Powdered Sugar
  • Red Food Coloring Gel
  • Candy Canes to crush and sprinkle on top


  • Preheat the oven to 350 degrees.  Line a cookie sheet with Parchment Paper, and set aside.
  • In the mixing bowl of a stand mixer, add the Butter, melted Milk Chocolate, Sugar, Brown Sugar, Vanilla, and Eggs, and blend at low speed until all ingredients are mixed. Turn mixer on Medium, and continue to blend until all ingredients are well mixed. 
  • In a separate bowl, add the Flour, Baking Powder, and Cocoa, and mix well.  Add the the mixing bowl, and mix until completely blended.  Scrape down the sides of the mixing bowl, and blend again.  Remove from mixer, and fold in the White Chocolate Chunks. 
  • Scoop cookie dough with a small cookie scoop onto the lined cookie sheets, and bake for 10 to 12 minutes, or until cookies are browned around the edges.  Remove from oven to a wire rack to cool. 
  • While cookies are cooling, make the Frosting:
    In the mixing bowl of a stand mixer, or with a hand mixer, add the softened Butter, and softened Cream Cheese until light and fluffy.  Add the drop of Peppermint extract, and blend.  Add the Powdered Sugar to the mixer, 1 cup at a time, blending between additions, until the Frosting is smooth, thick, and creamy. 
  • Divide the Frosting evenly into two separate bowls. In one bowl, add the Red Food Coloring Gel a few drops at a time, and stir to blend, until desired color is achieved.   Leave the other bowl white.
  • Using Plastic wrap tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap; it will look like two long ribbons of Frosting.   Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon.  SEE PHOTO  
  • Snip the end off of the Plastic wrap, on one end only, and place it in a Pastry bag with the large Star Tip.  Pipe the Frosting onto the center of the Cookies, using a swirl, and bring it up to a point.  Crush Peppermint Candy Canes, and sprinkle on top of the Frosting and Cookies.  Serve, and Enjoy!


NOTE: For the White Chocolate Chunks- You can by White Chocolate chunks, or pieces, or you can chop White Chocolate and make your own.

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