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Chocolate Peppermint Cookies are a quick 20 minute treat with rich chocolate flavor, cool peppermint, and crunchy candy cane bits, making them an easy favorite during the busy Christmas season.
It’s my favorite time of year, the start of baking season. Haley here from If You Give a Blonde a Kitchen, and I am so excited to share these Chocolate Peppermint Cookies with you.
When the holidays arrive the baking list gets long fast, but I always nudge these to the top. They come together quickly, bake up with chewy edges and soft fudgy centers, and the mix of chocolate chips and peppermint flavor makes them feel like the perfect Christmas cookie.
Why You’ll Love These Chocolate Peppermint Cookies
- Easy holiday baking that comes together in minutes with simple dry ingredients and wet ingredients.
- Rich chocolate flavor paired with cool peppermint makes every bite feel festive.
- Family friendly and fun since kids can help crush peppermint candy and press the top of the cookies into candy cane bits.
- Great for gifting during the holiday season since they travel well and stay fresh at room temperature.
- The ultimate Christmas cookie if you love peppermint chocolate cookies or anything loaded with chocolate chips.
Ingredients You’ll Need
- All purpose flour adds structure and keeps the cookies soft and chewy.
- Unsweetened cocoa powder creates that deep chocolate base. Regular cocoa powder works well.
- Sugar helps with sweetness, moisture, and chewy edges.
- Cold unsalted butter brings richness and helps create a thick, tender cookie.
- Egg and egg yolk add moisture and help bind the dough for perfect cookies.
- Pure peppermint extract gives clean peppermint flavor without overpowering.
- Semi sweet chocolate chips or dark chocolate add melty pockets of chocolate.
- Milk chocolate or white chocolate chips add sweeter balance and extra flavor.
- Peppermint candies or candy canes provide crunchy texture on top of the cookies.
- Espresso powder is optional but enhances the chocolate flavor.
- Coarse salt and baking soda help with lift and flavor.
How to Make Chocolate Peppermint Cookies
- Prepare your baking sheets. Line prepared baking sheets with parchment paper or a parchment lined baking sheet and set aside.
- Mix the dry ingredients. In a medium bowl whisk together all purpose flour, cocoa powder, baking soda, salt, and espresso powder. Break up any lumps for an even mix.
- Cream the butter and sugar. In a large bowl or with an electric mixer beat cold cubed butter with the white sugar until light and fluffy. This creates the base for chewy edges.
- Add the wet ingredients. Mix in the egg, egg yolk, and pure peppermint extract. The dough will look smooth.
- Combine the mixtures. Add the dry ingredients to the wet ingredients and stir until a soft dough forms. Use a measuring cup or kitchen scale if needed to check consistency.
- Fold in the chocolate. Add semi sweet chocolate chips, milk chocolate, or white chocolate chips. Stir until evenly distributed.
- Shape the dough. Scoop cookie dough balls and gently press the top of the cookies into crushed peppermint candy. Place them in a single layer on the baking sheet.
- Bake. Bake the cookies for ten to twelve minutes. The centers will look soft. Let them sit a couple of minutes on the baking sheet before transferring them to a wire rack.
- Cool. Allow the cookies to finish setting on the wire rack. The tops will look glossy with melted chocolate and candy cane bits.
Expert Tips and Substitutions
- Crushing candy canes works best when sealed in a bag and broken with a measuring cup or rolling pin.
- If you prefer a stronger peppermint flavor you can add an extra drop of peppermint extract but taste as you go.
- White chocolate chips or peppermint chips can be swapped in for a sweeter holiday twist.
- If using melted chocolate as a drizzle on top, let the cookies cool first and use an offset spatula for smooth lines.
- For thicker cookies chill the dough for fifteen minutes before baking.
Storing and Making Ahead
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze baked cookies in a single layer, then transfer them to a freezer bag for up to three months.
- Freeze unbaked cookie dough balls on a parchment lined baking sheet, then store and bake directly from frozen, adding a couple of minutes of bake time.
- These cookies are great for making ahead during the holiday season since the texture stays soft.
FAQs
Yes, baked cookies freeze well in a single layer before being transferred to a freezer container. You can also freeze unbaked cookie dough balls and bake them straight from frozen, adding a couple of minutes to the bake time. Both versions keep their chewy edges and peppermint flavor for up to three months.
Dry cookies usually come from too much flour or baking too long. Measure flour with a kitchen scale or spoon and level method, and check them a couple of minutes early.
Peppermint extract has a cleaner, sharper flavor, while mint extract leans more like spearmint. For the best cookies stick with pure peppermint extract.
Chilling is optional for this recipe since the dough holds its shape well. If you prefer thicker cookies you can chill the dough for fifteen to twenty minutes before baking. Chilled dough spreads a little less and gives the cookies a slightly puffier texture.
Let the cookies cool completely and store them in an airtight container at room temperature. Adding a small piece of bread or a marshmallow in the container helps maintain moisture. Avoid over baking since the centers should look soft when they come out of the oven.
Similar Recipes
If you enjoyed these cookies, try a few more holiday favorites:
- Soft Gingerbread Crinkle Cookies
- Chocolate and Vanilla Swirl Cookies
- Easy Royal Iced Sugar Cookies
- Easy Chocolate Peppermint Fudge
- Chocolate Chip Cookie Dough Truffles
- Gingerbread Cupcakes with Cranberry Buttercream
Enjoyed these Chocolate Peppermint Cookies? Leave a quick review and tell us how they turned out.
Double Chocolate Chip Peppermint Cookies
Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon instant espresso, optional
- 1/4 teaspoon coarse salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup sugar
- 1 large egg
- 1/4 teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips
- 12 mini candy canes, or three regular sized candy canes, crushed
Instructions
- Preheat the oven to 350° F and line cookie sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, espresso and salt. Set aside.
- In the bowl with a stand mixer (or using a hand mixer), combine the butter and sugar. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg and peppermint extract. Beat until combined, 1 minute. Scraping down the side of the bowl as needed.
- With the mixer on low, slowly add the flour mixture and stir until just incorporated. Stir in the chocolate chips.
- Scoop a heaping tablespoon of dough, roll into a ball. Slightly flatten the ball and press the top of the dough into crushed candy cane bits. Repeat with remaining dough and place on prepared cookie sheet 1 1/2 inches apart.
- Bake 10 to 12 minutes, until edges are firm and the center is still soft. Let cool on the cookie sheets 5 to 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature.
- Freeze baked or unbaked dough for easy holiday baking.
- More help: For detailed tips, spice guidance, and step by step photos, scroll back up to the full post.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It says sugars as in brown and white but how much of each
Great question! This recipe uses white sugar only. I mistakenly mentioned brown sugar in the detailed instructions, but the recipe card ingredient list and instructions are correct. Thanks for catching that!
are they like a crunchy cookie ? or will the edges be crunchy and the rest will be soft ? I’m not a fan of crunchy cookies
They’re soft! The edges get a little set, but the centers stay soft and fudgy. Definitely not a crunchy cookie.
Hello. I only have soft peppermint puffs. Will that work or should I wait until after baking to add them? 🤔
Hi Denise! Peppermint puffs dissolve more easily than candy canes, so they might blend into the cookie dough a bit during baking. However, they’ll still give you that delicious peppermint flavor! You can also add them after baking—just sprinkle the crushed puffs on top of the cookies while they’re still warm, and they’ll stick without melting too much.
That’s a good idea! Thank you! I’m going to try your recipe tomorrow when I’m off work. 😊
The dough was very crumbly I will not make again had a real hard time and didn’t exactly the way the recipe said
I’m so sorry that this recipe did not turn out for it. This is one of my top recipes made many many times so it’s hard to say what went wrong for you. Thank you for taking the time to leave feedback!
Do these dry out in a day or so?
They shouldn’t dry out if you store them in a sealed container. Enjoy!
VERY GOOD!! Cookies were easy to prepare and bake. I chilled my dough balls before baking to keep them from spreading too much. Omitted the espresso. Great flavor, and texture; delicate crunch. Trying to keep my son out of these so I’ll have some left for Christmas!
Hello! I was wondering if these can be stored in the freezer for a few days? I have family coming to town and I wanted to get a head-start on baking!
Hi! Yes, these can be stored in a sealed container in the freezer for up to 2 months. Enjoy!