Chocolate Peppermint Cookies bring the cool, minty flavor of the holidays together with rich, fudgy chocolate in a festive, chewy treat. These cookies are studded with crushed candy canes and chocolate chips, making them as beautiful as they are delicious. Each bite bursts with holiday cheer, combining the perfect balance of refreshing peppermint and indulgent cocoa.
These chocolate peppermint cookies are one of my go-to treats for the holiday season. The rich chocolate base pairs perfectly with the minty bursts from crushed candy canes, giving them a flavor that feels like a cozy cup of Peppermint Hot Chocolate. Plus, they’re super quick and easy to make (and no chilling required!) — perfect for baking with family, a cookie exchange, or making at the last minute when you are craving something sweet.
Why You’ll Love These Chocolate Peppermint Cookies
- Quick and easy to make. This recipe comes together in no time with just a handful of steps. Mix the dough, fold in the chocolate chips and crushed candy canes, and bake. There is no chilling required, so you’ll have fresh cookies ready to enjoy quickly!
- Classic holiday flavor. Chocolate and peppermint are a timeless holiday pairing. The cool, minty notes of peppermint perfectly balance the rich, fudgy chocolate, making these cookies a festive addition to your seasonal baking lineup.
- Chewy and decadent. These cookies boast soft, fudgy centers with crisp edges, thanks to the perfect blend of butter, sugar, and cocoa powder. Add the crunch of candy canes, and every bite is a delicious mix of textures and flavors!
- Great for gifting. Chocolate peppermint cookies look beautiful on holiday trays with their festive candy cane bits. They are a great addition to any Holiday Cookie Box with other classics like Christmas Monster Cookies, Peanut Butter Blossoms, and Stained Glass Window Cookies.
Ingredient Notes
To make these delicious chocolate peppermint cookies, you will need the following ingredients (full measurements in recipe card below):
- all-purpose flour - this is the perfect go-to flour for achieving a tender, chewy texture.
- cocoa powder - provides a rich, chocolatey base.
- baking powder + baking soda - gives the sugar cookie dough the perfect puffy texture.
- salt - the salt will activate the baking soda and highlight the flavors in these delicious cookies.
- butter - only use softened room temperature butter. Unsalted butter is best for cookie recipes.
- sugar - you will need both white sugar and light brown sugar in this recipe. They add sweetness without taking away from the peppermint flavor.
- egg - helps bind the ingredients together and gives the cookies structure.
- vanilla extract - this adds flavor.
- peppermint extract - this is optional for adding in extra minty flavor.
- chocolate chips - go for semi-sweet chocolate chips or dark chocolate. You can cut a chocolate bar into chunks if you prefer.
- candy canes - crush candy canes for a pop of mint flavor. You can also crush peppermint candies instead.
You will also need the following baking tools and equipment: measuring cups and spoons, large baking tray, silicone baking mat (or parchment paper), mixing bowls, electric mixer, medium cookie scoop, and wire cooling rack.
How to Make the Best Chocolate Peppermint Cookies
- Combine dry ingredients. In a medium to large sized mixing bowl, add in flour, cocoa powder, baking soda, baking powder, and salt. Whisk well to combine, then set aside.
- Combine wet ingredients. In a large mixing bowl, use a hand mixer or stand mixer to cream together butter, white sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Add in egg, vanilla extract and beat again until smooth and fluffy.
- Add dry to wet. Add in the flour mixture, then beat together until well combined.
- Fold in mix ins. Fold in the chocolate chips and crushed candy canes until well-dispersed.
- Scoop cookies. Line a large half sheet baking tray with a silicone baking mat or parchment paper. Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough onto the prepared baking sheet. Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart (you can fit about 6 on a large cookie sheet).
- Top with extra mix ins. Press in extra chocolate chips and candies on the top.
- Bake. Bake in a 350F preheated oven (in batches) for 10-12 minutes, until edges just start to brown. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully transfer to a wire cooling rack to cool completely. Repeat baking in batches with remaining cookies.
Recipe Variations
- Add a chocolate drizzle. For extra indulgence, add a drizzle or white chocolate or dark chocolate on top.
- Dip and sprinkle. After baking, dip half of each cookie in melted chocolate (white or dark) and sprinkle with additional peppermint candy pieces for a decorative finish.
- Use white chocolate. Swap out chocolate chips with white chocolate chips for a fun twist and extra holiday flair.
- Make them festive. Roll the dough balls in red and green sanding sugar before baking or top the finished cookies with holiday-themed sprinkles for extra cheer.
- Add espresso powder. For a more intense chocolate flavor, add a teaspoon of espresso powder to the dry ingredients.
How to Serve
Chocolate Peppermint Cookies are perfect on their own, but they also make a delicious addition to a holiday cookie platter with other favorites like:
You can also enjoy them with a warm mug of hot chocolate or coffee for the ultimate cozy treat!
Recipe Tips and Tricks
- Use good quality cocoa powder. For the richest chocolate flavor, opt for a high-quality cocoa powder. Dutch-processed cocoa works wonderfully for a deep, indulgent taste.
- Crush the candy canes. Place candy canes in a zip-top bag and use a rolling pin to crush them into small pieces, but avoid turning them into powder. This ensures even distribution and a delightful crunch.
- Don't overmix. You want the flour mixture and wet ingredients to just come together. Overmixing can cause them to become dense and flat. Less is more.
- Don't overbake. These cookies should come out of the oven when the edges are just set but the centers still look slightly soft. They’ll firm up as they cool for that perfect chewy texture.
Storing and Freezing Instructions
How to Store
Keep chocolate peppermint cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them for up to a month.
How to Freeze
These cookies freeze beautifully! Baked cookies can be stored in a freezer-safe container for up to 3 months. Just thaw at room temperature before serving. You can also freeze raw cookie dough balls. Place them on a baking sheet until firm (1-2 hours), then transfer to a freezer-safe bag. You can also bake from frozen, adding a minute or two to the baking time.
FAQ
Crushed candy canes or peppermint candies work perfectly in this recipe. They add both flavor and a festive crunch. For a subtler texture, you can also use peppermint extract, but go light—peppermint can quickly overpower other flavors.
Absolutely! Chocolate chips, white chocolate chunks, or even chopped Andes mints are great additions. Just don’t overload the dough to maintain the chewy texture.
Yes! The dough can be prepared and chilled for up to 24 hours before baking. You can also freeze the dough balls for later use. Just bake straight from frozen, adding an extra minute or two to the baking time.
More Recipes with Peppermint
- Peppermint Macarons
- Peppermint Kiss Cookies
- Chocolate Peppermint Christmas Bark
- Peppermint Fudge
- Peppermint Brownies
- Peppermint Snowball Cookies
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Recipe
Chocolate Peppermint Cookies
- Total Time: 20 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
Chocolate Peppermint Cookies bring the cool, minty flavor of the holidays together with rich, fudgy chocolate in a festive, chewy treat. These cookies are studded with crushed candy canes and chocolate chips, making them as beautiful as they are delicious. Each bite bursts with holiday cheer, combining the perfect balance of refreshing peppermint and indulgent cocoa.
Ingredients
- 2 ⅔ cups (320 grams) all purpose flour
- ½ cup (43 grams) cocoa powder, Dutch processed
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (170 grams) unsalted butter, softened
- 1 cup (200 grams) white sugar
- ½ cup (110 grams) light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla
- ¾ teaspoon peppermint extract (optional)
- 1 cup (180 grams) semi-sweet chocolate chips
- ½ cup (50 grams) candy canes, crushed
Instructions
- Preheat oven to 350F. Line a large half sheet baking tray with a silicone baking mat or parchment paper and set aside.
- In a medium to large sized mixing bowl, add in flour, cocoa powder, baking soda, baking powder, and salt. Whisk well to combine, then set aside.
- In a large mixing bowl, use a hand mixer or stand mixer to cream together butter, white sugar, and brown sugar on medium speed until light and fluffy, about 3-4 minutes. Add in egg, vanilla extract, and peppermint extract, and beat again until smooth and fluffy.
- Add in the flour mixture, then beat together until well combined.
- Fold in the chocolate chips and crushed candy canes until well-dispersed.
- Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough onto the prepared baking sheet. Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart (you can fit about 6 on a large cookie sheet).
- Press in extra chocolate chips and candies on the top.
- Bake (in batches) for 10-12 minutes, until edges just start to brown. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully transfer to a wire cooling rack to cool completely. Repeat baking in batches with remaining cookies.
Notes
How to store: Keep chocolate peppermint cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them for up to a month.
How to freeze: These cookies freeze beautifully! Baked cookies can be stored in a freezer-safe container for up to 3 months. Just thaw at room temperature before serving.
Freezing cookie dough: You can also freeze raw cookie dough balls. Place them on a baking sheet until firm (1-2 hours), then transfer to a freezer-safe bag. You can also bake from frozen, adding a minute or two to the baking time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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Abigail says
Very good and soft. A LOT of sugar. Coworkers loved them.