Introduction

Chocolate peppermint cookies combine rich cocoa and refreshing peppermint for a festive treat that’s perfect any time of year. These soft, chocolatey cookies studded with chocolate chips and topped with crushed candy cane offer a delightful balance of flavors and textures.

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 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 egg, egg yolk, vanilla extract, and peppermint extract to the butter mixture and mix just until combined.
Step 5: Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined. The dough will be thick.
Step 6: Fold in the chocolate chips evenly throughout the dough.
Step 7: Using a 2 ½ tablespoon scoop, place 8-9 dough balls onto the prepared baking sheet, leaving about 2 inches between each.
Step 8: Bake in the center of the oven for 10–12 minutes until the cookie centers are set.
Step 9: While still warm, sprinkle the tops with crushed candy cane if using.
Step 10: Let cookies 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 cooled.

Tips & Variations

For a stronger peppermint flavor, gently warm the peppermint extract with the vanilla before adding to the dough.
Substitute crushed peppermint candies or white chocolate chips for a different twist.
Chill the dough for 30 minutes before baking to prevent spreading and enhance flavor.
Use high-quality cocoa powder for a richer chocolate taste.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 1 week or freeze for up to 3 months. Reheat briefly in the microwave or oven to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, but dutch-processed cocoa offers a smoother, less acidic flavor. Using regular cocoa might slightly change the taste and color.

What can I do if I don’t have peppermint extract?

You can substitute with a few drops of peppermint oil or omit it entirely. Adding a bit of vanilla alone will still yield delicious cookies.

Chocolate Peppermint Cookies Recipe

Print Recipe

★★★★★

4.8 from 117 reviews

These Chocolate Peppermint Cookies combine rich Dutch-processed cocoa with refreshing peppermint extract for a festive holiday treat. Soft and chewy with semi-sweet chocolate chips throughout, this easy-to-make cookie recipe is perfect for celebrations or gifting during the winter season.

Author: zara
Prep Time: 15 minutes
Cook Time: 10-12 minutes per batch
Total Time: 45 minutes
Yield: 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 Oven: Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt. This ensures there are no lumps and evenly distributes the raising agents and cocoa.
Cream Butter and Sugars: Using a handheld mixer on medium speed, cream the unsalted butter with the 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: Incorporate the whole egg, egg yolk, vanilla extract, and peppermint extract into the creamed butter and sugar mixture. Mix just until fully combined to maintain the lightness of the batter.
Combine Dry and Wet Ingredients: Gradually add the sifted dry ingredients into the wet ingredients, mixing on low speed just until combined. Avoid overmixing to prevent tough cookies; the dough will be thick at this stage.
Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough until they are evenly distributed throughout.
Scoop Cookies: Using a 2 ½ tablespoon cookie scoop, portion out 8-9 dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
Bake: Bake the cookies on the center rack of the oven for 10-12 minutes, or until the centers are set but still soft, ensuring chewy, moist cookies.
Add Candy Cane Garnish: Immediately after removing the cookies from the oven, sprinkle the tops of the warm cookies with the crushed candy cane pieces for a festive peppermint crunch.
Cool: Let the cookies cool on the baking sheet for 3-4 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage and maintaining texture.
Repeat: Continue scooping, baking, garnishing, and cooling the remaining dough. Once all cookies are cooled, transfer them to a platter and serve.

Notes

Using room temperature ingredients like butter and eggs helps to create a smoother batter and better texture.
If you prefer a stronger peppermint flavor, you can increase the peppermint extract slightly but avoid overpowering the chocolate.
Crushed candy cane garnish is optional but adds a nice festive look and a crunchy texture.
For softer cookies, slightly underbake and allow cooling on the pan; for crispier cookies, bake a minute or two longer.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: chocolate peppermint cookies, holiday cookies, festive cookies, peppermint chocolate chip cookies, easy chocolate cookies