Introduction

These Chocolate Peppermint Cookies combine rich cocoa and refreshing peppermint for a festive treat. Soft and chewy with melty chocolate chips and a hint of crushed candy cane, they’re perfect for holiday gatherings or any time you crave a sweet, minty bite.

Chocolate Peppermint Cookies Recipe - Recipe Image

Ingredients

1 ⅓ cups all-purpose flour
⅓ cup unsweetened dutch-processed cocoa powder (King Arthur Double Dark blend)
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter (room temperature)
⅔ cup light brown sugar (packed)
⅓ cup granulated sugar
1 large egg (room temperature)
1 large egg yolk (room temperature)
1 ½ teaspoons vanilla extract
1 teaspoon peppermint extract
1 cup semi-sweet chocolate chips
3 to 4 tablespoons crushed candy cane (optional garnish)

Instructions

Step 1: Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
Step 2: Sift together the all-purpose flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
Step 3: Cream the butter, light brown sugar, and granulated sugar using a handheld mixer on medium speed for 2-3 minutes, until light and fluffy.
Step 4: Add the whole egg, egg yolk, vanilla extract, and peppermint extract to the creamed mixture. Mix just until fully incorporated.
Step 5: Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until combined; the dough will be thick.
Step 6: Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Step 7: Using a 2 ½ tablespoon scoop, drop 8-9 dough balls onto the prepared baking sheet, spacing them 2 inches apart.
Step 8: Bake on the center rack for 10-12 minutes, or until the cookie centers are set but still soft.
Step 9: If desired, sprinkle crushed candy cane on top of the warm cookies immediately after removing them from the oven.
Step 10: Allow cookies to cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
Step 11: Repeat scooping and baking until all dough is used. Serve once fully cooled.

Tips & Variations

For a stronger peppermint flavor, increase the peppermint extract by ¼ teaspoon but be careful not to overpower the chocolate.
If you prefer, substitute the semi-sweet chocolate chips with white chocolate chips for a different taste.
Use crushed peppermint candies as a garnish for festive color and extra crunch.
Chill the dough for 30 minutes before baking to help prevent spreading and deepen the flavors.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, place a slice of bread in the container to maintain moisture. Reheat gently in a microwave for 10-15 seconds if you prefer warm cookies.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of dutch-processed?

Yes, but the flavor will be slightly different. Dutch-processed cocoa has a smoother, less acidic taste, which complements the peppermint well. Regular cocoa powder will work fine but may yield a slightly tangier cookie.

What if I don’t have peppermint extract?

If you don’t have peppermint extract, you can omit it or substitute with a small amount of mint extract, but use less as mint extract is usually stronger. Alternatively, add a little crushed peppermint candy to the batter for a touch of mint flavor.

Chocolate Peppermint Cookies Recipe

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★★★★★

4.6 from 136 reviews

Delight in these rich and festive Chocolate Peppermint Cookies, featuring a perfect balance of deep cocoa flavor, sweet semi-sweet chocolate chips, and a refreshing hint of peppermint. Topped with optional crushed candy cane for an extra holiday touch, these cookies are tender, chewy, and sure to please during the colder months or holiday gatherings.

Author: Tara
Prep Time: 15 minutes
Cook Time: 10-12 minutes per batch
Total Time: Approximately 45 minutes (including baking multiple batches and cooling)
Yield: About 20–24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 ⅓ cups all-purpose flour
⅓ cup unsweetened dutch-processed cocoa powder (King Arthur Double Dark blend)
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

½ cup unsalted butter (room temperature)
⅔ cup light brown sugar (packed)
⅓ cup granulated sugar
1 large egg (room temperature)
1 large egg yolk (room temperature)
1 ½ teaspoons vanilla extract
1 teaspoon peppermint extract

Add-ins and Garnish

1 cup semi-sweet chocolate chips
3 to 4 tablespoons crushed candy cane (optional garnish)

Instructions

Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and set aside.
Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened dutch-processed cocoa powder, baking soda, and salt. This ensures even distribution and removes any lumps.
Cream butter and sugars: Using a handheld mixer on medium speed, cream the unsalted butter, light brown sugar, and granulated sugar for 2-3 minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
Add eggs and extracts: Add the whole egg, egg yolk, vanilla extract, and peppermint extract to the creamed butter and sugar. Mix just until fully incorporated to maintain the dough’s structure.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough should be thick at this stage.
Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
Scoop dough onto baking sheet: Using a 2 ½ tablespoon cookie scoop, portion out 8-9 dough balls onto the prepared baking sheet. Leave about 2 inches of space between each dough ball to allow for spreading.
Bake the cookies: Place the baking sheet on the center rack of your oven and bake for 10-12 minutes, or until the center of the cookies is just set but still soft. Avoid overbaking to keep cookies chewy.
Garnish with crushed candy cane: While the cookies are still warm, sprinkle the tops with crushed candy cane if desired, adding a festive peppermint crunch.
Cool the cookies: Let the cookies cool on the baking sheet for 3-4 minutes to firm up, then transfer them to a wire rack to cool completely, ensuring they hold their shape.
Repeat baking process: Continue scooping, baking, garnishing, and cooling until all the dough has been used. Serve the cookies on a platter and enjoy.

Notes

For best texture, ensure butter and eggs are at room temperature before starting.
If you prefer a stronger peppermint flavor, you can increase peppermint extract slightly, but do so cautiously as it can be overpowering.
Storing cookies in an airtight container will keep them fresh for up to 5 days.
You can freeze the cookie dough balls for up to 1 month; bake directly from frozen adding an extra 1-2 minutes to baking time.
Crushed candy cane is optional but provides a festive touch and added texture; omit if you prefer a classic chocolate cookie.

Keywords: Chocolate Peppermint Cookies, Holiday Cookies, Chocolate Cookies, Peppermint Desserts, Festive Cookies, Cocoa Cookies, Semi-Sweet Chocolate Chip Cookies