Peppermint Double Chocolate Cookies

Peppermint Double Chocolate Cookies

I’m excited to be back to share my second post with you. I blog at From this Kitchen Table.

Peppermint and chocolate is one of my favorite food combinations. Most people only think about peppermint at Christmas time when candy canes fill the candy aisle at the store. These cookies are perfect for year round. Bring them out at Valentine’s Day, Easter, Fourth of July, family gatherings, and dessert with friends. No one else will duplicate your contribution and you will come away with an empty plate. I recently made these for our small group,  and everyone loved them.

There are a couple of different options when it comes to adding the mint flavor and it’s all about personal preference. If you want to go for more of a mint flavor like you’d get in mint chocolate chip ice cream or Andes mints, use mint extract. You can find it in the baking aisle at any grocery store. It is a combination of peppermint and spearmint.

The other option is to go with a straight peppermint flavor (the taste you get when eating a candy cane). My local grocery store did not carry this. I had to purchase Wilton peppermint oil from the cake decorating section at Hobby Lobby. This is a lot stronger than the extract so be sure to start with just a few drops.

I’ve made the cookies both ways and my preference is with the peppermint oil. However, both are spectacular. I Highly recommend you give this recipe a try. It is one of my favorites! I hope you enjoy it as much as we do. (Another of my favorite cookies can be found here.)

Thanks for reading. If you give the recipe a try, let me know how you like it!


Peppermint Double Chocolate Cookies

Peppermint Double Chocolate Cookies


  • 2 tablespoons butter
  • 1 cup sugar
  • 1/2 teaspoons vanilla
  • 1/2 - 1 teaspoon mint extract or 1/8 teaspoon peppermint oil
  • 2 egg whites
  • 2 cups chocolate chips divided
  • 1 1/2 teaspoon baking powder
  • 1 1/2 cups flour
  • 1/4 cup water
  • Powdered sugar


Melt 1 cup of the chocolate chips.

Beat butter and sugar.

Add in vanilla, egg whites, mint extract (start with less) and melted chocolate chips.

Add in baking powder, flour, and water. Mix will. Adjust mint in necessary.

Fold in 1 cup of chocolate chips.

Roll into balls and roll in powdered sugar.

Bake at 350 degrees for 8-10 minutes. Cool a minute or two on the pan and transfer to cooling rack. Cookies with be quite soft and gooey until cooled off.

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