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Decadent chocolate peppermint cookies are oozing with chocolate and topped with crunchy crumbles for an easy holiday treat!
We love the combination in these chocolate peppermint cookies and our favorite Peppermint Brownies and Peppermint Chocolate Truffles.
Chocolate + Peppermint for the win!
Double chocolate peppermint cookies are packed with a favorite flavor combination.
The peppermint flavor is infused into the cookie and then in the added texture topping, which makes them incredible.
Why we love them:
- Easy. They are quick, easy, and a holiday favorite, ready in under 20 minutes!
- Flavorful. Fall in love with the chewy chocolate flavor with a hint of peppermint.
- Perfect to share. Make plates of goodies to share with friends and neighbors.
- Make ahead of time. Cookie dough is perfect for freezing and pulling out when company comes as well!
We love to whip up cookie recipes during the holiday season – especially Christmas.
Ingredients
- unsalted butter- use softened butter. It should still be cool to the touch and give a little resistance when pressed. If you are worried the butter or dough got too warm, simply chill the dough for 30 minutes before baking.
- granulated sugar
- eggs
- peppermint extract
- vanilla extract
- all-purpose flour – spoon the flour into the measuring cup and level off the top. In general, 1 cup of flour weighs about 120 grams.
- unsweetened cocoa powder – Because this recipe utilizes baking soda, I recommend using unsweetened natural cocoa powder as opposed to Dutch processed cocoa powder which is best when a recipe also calls for baking powder.
- baking soda
- salt
- chocolate chips – semi-sweet, milk, or both
- crushed candy canes – peppermint puffs, or peppermint crunch baking chips
Quick Holiday Cookies
- PREP. Preheat oven to 350°F.
- WET INGREDIENTS. In a stand mixer, cream together butter and sugar. Add eggs, peppermint extract, and vanilla and mix until fluffy.
- DRY INGREDIENTS. Add flour, cocoa, baking soda, and salt and mix until combined. Fold in chocolate chips.
- BAKE. Scoop cookies (using a medium cookie scoop) out onto a greased cookie sheet and bake for 8-10 minutes.
- DECORATE. Top with additional chips as soon as they come out of the oven as well as crushed candy canes.
- Transfer to a cookie rack and let cool.
Recipe Tips
- Pretty cookies. Use a cookie scoop to get round cookies. Use a silicone spatula to gently press any uneven spots back into the warm baked cookie and top with fresh chips and crushed candy canes.
- VARIATIONS
- Size. Make these cookies larger or smaller- adjust the baking time accordingly.
- Dipped. Dip half the cookie in white or chocolate candy melt and then sprinkle the dipped half with a Christmas sprinkle and/or the crushed peppermint.
- Drizzle. Use white or brown chocolate to add a pretty drizzle over the chocolate cookies then add the peppermint.
- Chips. Use white chocolate chips or seasonal peppermint chips.
Storage Info
Store cookie dough. Store chocolate peppermint cookie dough covered in the fridge for 1-2 days before baking.
Freeze cookie dough for up to 3 months.
- Cookie dough balls: Place cookie dough balls together on a baking sheet and freeze. Once solid transfer them to a freezer Ziploc. Bake them directly from the freezer just add 2-3 minutes to the baking time.
Store baked cookies. Cool on the pan then transfer to a wire rack to cool completely. Store them in an airtight container at room temperature for 3-4 days or freeze them for 1-2 months.
For More Christmas Cookies:
Chocolate Peppermint Cookies Recipe
Decadent chocolate peppermint cookies are oozing with chocolate and topped with crunchy crumbles for an easy holiday treat!
Ingredients
- 1 cup unsalted butter softened
- 1½ cups granulated sugar
- 2 eggs
- ¼ teaspoon peppermint extract
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips semi-sweet, milk, or both
- ¼ cup crushed candy canes peppermint puffs, or peppermint crunch baking chips
Instructions
- Preheat oven to 350°F.
- In a stand mixer, cream together butter and sugar. Add eggs, peppermint extract, and vanilla and mix until fluffy.
- Add flour, cocoa, baking soda, and salt and mix until combined.
- Fold in chocolate chips.
- Scoop cookies (using a medium cookie scoop) out onto a greased cookie sheet and bake for 8-10 minutes. Top with additional chips as soon as they come out of the oven as well as crushed candy canes.
- Transfer to a cookie rack and let cool.
Notes
Store cookie dough. Store chocolate peppermint cookie dough covered in the fridge for 1-2 days before baking.
Freeze cookie dough for up to 3 months.
- Log form: Divide the dough into two sections and form each section into a log shape. Wrap each tightly with plastic wrap and store them together in a freezer Ziploc. Thaw before shaping and baking.
- Cookie dough balls: Place cookie dough balls together on a baking sheet and freeze. Once solid transfer them to a freezer Ziploc. Bake them directly from the freezer just add 2-3 minutes to the baking time.
Nutrition
Serving: 1cookie, Calories: 161kcal, Carbohydrates: 21g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 106mg, Potassium: 37mg, Fiber: 1g, Sugar: 15g, Vitamin A: 193IU, Vitamin C: 0.1mg, Calcium: 18mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Your cookies you made looks good and love bake
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I am so happy with how delicious and festive these turned out!
Yay!! So happy to hear that!