Why You’ll Love This Recipe
- Rich chocolate flavor with refreshing peppermint
- Soft and chewy cookie texture
- Perfect for holidays and winter baking
- Easy to make with simple ingredients
- Great for gifting and cookie exchanges
- Delicious with hot chocolate or coffee
- Beautiful festive appearance
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup crushed peppermint candies or candy canes
Directions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and peppermint extract.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Fold in the chocolate chips and half of the crushed peppermint candies.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets.
- Sprinkle the remaining crushed peppermint candies on top of the cookies.
- Bake for 10–12 minutes or until the edges are set and the centers remain soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Servings and timing
- Servings: 24 cookies
- Prep Time: 15 minutes
- Bake Time: 12 minutes
- Total Time: 27 minutes
Variations
- Double Chocolate Peppermint Cookies: Add white chocolate chips for extra richness.
- Mint Brownie Cookies: Increase cocoa powder for a fudgier texture.
- Dark Chocolate Version: Use dark chocolate chunks instead of semi-sweet chips.
- Peppermint Mocha Cookies: Add espresso powder for coffee flavor.
- Sandwich Cookies: Fill two cookies with peppermint frosting.
Storage/Reheating
Store Chocolate Peppermint Cookies in an airtight container at room temperature for up to 5 days.
To reheat, warm cookies in the microwave for about 10 seconds to soften the chocolate.
The cookie dough can be refrigerated for up to 3 days or frozen for up to 2 months before baking.
FAQs
Can I use peppermint oil instead of peppermint extract?
Yes, but peppermint oil is stronger, so use only a small amount.
Why are my cookies spreading too much?
Soft butter or overly warm dough can cause excessive spreading. Chilling the dough can help.
Can I use candy cane pieces?
Yes, crushed candy canes work perfectly for topping and flavor.
How do I keep the cookies soft?
Store them in an airtight container to maintain moisture.
Can I make these cookies gluten-free?
Yes, use a gluten-free all-purpose flour blend suitable for baking.
What chocolate works best?
Semi-sweet or dark chocolate pairs especially well with peppermint flavor.
Are these cookies very minty?
They have a balanced peppermint flavor that complements the chocolate without overpowering it.
Can I freeze baked cookies?
Yes, baked cookies freeze well for up to 2 months.
Why add brown sugar?
Brown sugar helps create a softer and chewier cookie texture.
What drinks pair well with these cookies?
Hot chocolate, peppermint mocha, coffee, or milk pair wonderfully with these cookies.
Conclusion
Chocolate Peppermint Cookies are a festive and delicious treat combining rich chocolate flavor with refreshing peppermint in every bite. Perfect for holidays, gatherings, or cozy evenings, these soft and chewy cookies are easy to make and guaranteed to become a seasonal favorite.
PrintChocolate Peppermint Cookies
Chocolate Peppermint Cookies are rich, soft chocolate cookies infused with refreshing peppermint flavor and loaded with chocolate goodness. These festive cookies are perfect for holiday baking, cookie exchanges, or cozy winter treats with a delicious balance of chocolate and mint.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and peppermint extract.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Fold in the chocolate chips and half of the crushed peppermint candies.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets.
- Sprinkle the remaining crushed peppermint candies on top of the cookies.
- Bake for 10–12 minutes or until the edges are set and the centers remain soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Chill the dough before baking if the cookies spread too much.
- Use dark chocolate chunks for a richer chocolate flavor.
- Add espresso powder for a peppermint mocha variation.
- Store cookies in an airtight container for up to 5 days.
- Freeze cookie dough or baked cookies for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 17 g
- Sodium: 130 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg