Chocolate Peppermint Cookies
Nothing says Christmas quite like the classic combination of rich chocolate and cool peppermint. These Chocolate Peppermint Cookies are soft in the center, slightly crisp around the edges, and loaded with chocolate chips and crushed candy canes in every bite. They’re everything you love about the holiday season wrapped up in one delicious cookie.
Whether you’re baking for a Christmas cookie exchange, holiday party, dessert tray, or simply enjoying a cozy afternoon at home, these cookies are always a favorite. The rich cocoa flavor pairs perfectly with the refreshing peppermint, while the crushed candy canes add a festive crunch and beautiful holiday color.
If you’re looking for a Christmas cookie that’s a little different from traditional sugar cookies, this recipe is sure to become a new holiday tradition.
Why You’ll Love These Chocolate Peppermint Cookies
- Rich double chocolate flavor
- Soft, chewy centers
- Crisp cookie edges
- Loaded with chocolate chips
- Festive crushed candy canes
- Perfect Christmas cookie
- Easy homemade recipe
- Great for cookie exchanges
Ingredients
- 1¼ cups all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- ¼ teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips
- 1 cup crushed candy canes
Ingredient Notes
Cocoa Powder
Unsweetened cocoa powder gives these cookies their rich chocolate flavor.
Peppermint Extract
A small amount is all you need to complement the chocolate without overpowering it.
Chocolate Chips
Semi-sweet chocolate chips create pockets of melted chocolate throughout each cookie.
Candy Canes
Crushed candy canes provide festive color, a satisfying crunch, and a refreshing peppermint finish.
How to Make Chocolate Peppermint Cookies
Step 1: Prepare
Preheat your oven to 350°F.
Line a baking sheet with parchment paper.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Cream the Butter
In a large mixing bowl, beat the softened butter and sugar for 2–3 minutes until light and fluffy.
Add the egg and peppermint extract.
Mix until just combined.
Step 4: Make the Dough
Gradually add the dry ingredients to the butter mixture.
Mix just until combined.
Fold in the chocolate chips and crushed candy canes by hand.
Step 5: Bake
Using a medium cookie scoop, place the dough onto the prepared baking sheet.
Leave about 2 inches between each cookie.
Bake for 8–11 minutes.
The edges should be set while the centers remain soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Tips for Perfect Chocolate Peppermint Cookies
- Don’t overbake for soft, chewy cookies.
- Crush the candy canes into small pieces rather than powder.
- Fold the chocolate chips in by hand.
- Use parchment paper for easy cleanup.
- Let the cookies cool before storing.
Variations
White Chocolate Peppermint
Replace half of the chocolate chips with white chocolate chips.
Triple Chocolate
Add dark chocolate chunks along with the chocolate chips.
Peppermint Mocha
Mix 1 teaspoon of espresso powder into the dry ingredients.
Chocolate Mint Chip
Use chopped Andes Mints instead of candy canes.
Holiday Sprinkle Cookies
Top with festive Christmas sprinkles before baking.
Storage
Store cookies in an airtight container at room temperature for up to 1 week.
Freeze baked cookies for up to 3 months.
For freshly baked flavor, warm them in the microwave for about 10 seconds before serving.
Frequently Asked Questions
Can I use peppermint baking chips instead of candy canes?
Yes! Peppermint baking chips make an excellent substitute if you prefer a softer texture.
Why are my candy canes melting?
Large pieces tend to melt less than finely crushed candy cane dust.
Can I freeze the cookie dough?
Absolutely. Scoop the dough into balls and freeze for up to 3 months.
Can I use dark chocolate chips?
Yes! Dark chocolate pairs wonderfully with peppermint for an even richer cookie.
Are these good for cookie exchanges?
Definitely! These cookies travel well and stay soft for several days.
Perfect for Holiday Baking
These cookies are wonderful for:
- Christmas cookie exchanges
- Holiday dessert trays
- Cookie gift boxes
- Classroom parties
- Family movie nights
- Santa cookie plates
- Winter gatherings
Final Thoughts
These Chocolate Peppermint Cookies combine two holiday favorites into one irresistible dessert. Rich cocoa, melty chocolate chips, and refreshing crushed candy canes create a cookie that’s festive, beautiful, and incredibly delicious.
Whether you’re baking dozens of cookies for a holiday cookie exchange or simply making a batch to enjoy with a mug of hot cocoa, this recipe is guaranteed to become one of your Christmas traditions. One bite, and you’ll understand why chocolate and peppermint are such a timeless holiday pairing.
Be sure to check out our other holiday baking recipes.
Double Chocolate Peppermint Cookies
Ingredients
- 1 1/4 C Flour
- 1/3 C Cocoa Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/4 tsp Kosher Salt
- 1/2 C Butter, room temp
- 3/4 C Sugar
- 1 large Egg
- 1/4 tsp Peppermint Extract
- 1 C Semi Sweet Chocolate Chips
- 1 C Crushed Candy Canes
Instructions
- Once you've laid out all your ingredients, set your oven rack in the center position, and preheat your oven to 350F.In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Use a whisk to make sure it is well combined and to break up any clumps. In another bowl, with a hand or stand mixer, cream together the butter and sugar. You want to beat it for 2-3 minutes until it's light and fluffy. Add in the egg and peppermint extract. Mix just enough to combine it with the butter-sugar mixture. Slowly add in the flour to the mixture. You can use the mixer or you can stir in by hand. Once the flour is all mixed in it's time to add in the chocolate chips and crushed candy canes. you want to mix these in by hand. Take a medium cookie scoop and place scoops of cookie dough on a baking sheet lined with parchment paper. Bake on the center rack in the oven for 8-11 minutes. You want crispy edges but a soft center. Remove from oven and let cool on the baking sheet for a few minutes then move it to a cooling rack to finish cooling. Enjoy with an ice-cold glass of milk or a warm cup of cocoa.
You must be logged in to post a comment.