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the author holding an opened chocolate peppermint cookie to show texture
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5 from 3 votes

Levain Bakery-Style Chocolate Peppermint Cookies

These Levain Bakery-Style Chocolate Peppermint Cookies are insanely delicious and perfect for the holidays! Jam packed with peppermint chips, white chocolate and semi-sweet chocolate, these fudgy, gooey cookies are a dream!
Prep Time25 mins
Cook Time12 mins
Total Time37 mins
Course: Cookies, Dessert
Cuisine: American, Dessert
Servings: 9 cookies


  • 1 cup COLD unsalted butter, cut into cubes
  • cups granulated white sugar
  • 2 large eggs
  • 1/2 cup unsweetened cocoa powder
  • tsp pure vanilla extract
  • 1 tsp peppermint extract
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup cake flour
  • cups all-purpose flour
  • cups Andes peppermint baking chips
  • 1 cup white chocolate chips
  • cup semi-sweet chocolate chips


  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the cubed cold butter and the granulated sugar on low speed for 30 seconds. Increase speed to medium and beat for another 30 seconds. Lastly, increase speed to medium-high and continue beating for 30 more seconds or until butter mixture is creamy and pale.
  • Add in the eggs, one at a time, followed by the vanilla and peppermint extracts. Scrape down the bottom and sides of the bowl as needed. Add in the cocoa powder, baking soda, cornstarch, salt, flour, and cake flour and mix on low speed until the cookie dough comes together. Lastly, stir in the Andes peppermint baking chips, white chocolate and semi-sweet chocolate chips. Refrigerate for 20 minutes.
  • Preheat oven to 410° degrees F. Line a baking sheet with parchment paper or silicone liner. Using a digital cooking scale for accuracy, measure out a loosely packed, roughly textured ball of dough weighing at 6-ounces. I like to make my dough balls on the taller side to help with spreading as well. Place 3" apart, staggered, on the baking sheet, using only 4 dough balls per sheet.
  • Bake one sheet of cookies at a time in the center rack of the oven for 8-12 minutes or until just about set. The exterior will appear dry and duller textured. Allow the cookies to cool on the baking sheets for at least 30 minutes before cutting or serving as the cookies are quite fragile when they're hot. Keep remaining cookie dough refrigerated when not in use.


I recommend using Andes peppermint baking chips for this. They are basically peppermint flavored chocolate chips so they melt and get soft. I do not recommend using candy cane pieces because those are made of pure sugar and will caramelize and burn. If you cannot find the Andes peppermint baking chips (often found this time of year near the holiday baking aisle/chocolate chip aisle), you can always chop up peppermint bark into bite-size pieces!