What type of peppermint should I use for chocolate peppermint cookies?

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.

Can I add other mix-ins to chocolate peppermint cookies?

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.

Can I make these cookies ahead of time?

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.

Chocolate Peppermint Cookies

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

Scale

2 2/3 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
3/4 teaspoon peppermint extract (optional)
1 cup (180 grams) semi-sweet chocolate chips
½ cup (50 grams) candy canes, crushed

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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