There’s nothing quite like the perfect blend of creamy chocolate and refreshing peppermint to brighten up your day, and that’s exactly what this Chocolate Peppermint Cookies Recipe delivers. These cookies balance rich cocoa with cool, minty chips—making every bite feel like a cozy holiday hug.
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Why You'll Love This Recipe
I’m genuinely excited to share this Chocolate Peppermint Cookies Recipe with you because it’s one of those treats that’s surprisingly easy yet feels so indulgent. Over the years, I’ve baked countless variations, and this one consistently wows everyone who tries it—there’s just that magical balance of flavors and textures you can’t resist.
- Double Chocolate Delight: Combining cocoa powder with chocolate chips makes these cookies deeply chocolatey without being overpowering.
- Minty Freshness: Peppermint extract and chips add a refreshing twist that cuts through the sweetness beautifully.
- Perfect Texture: Soft and chewy centers with slightly crisp edges—exactly how I like my cookies.
- Holiday Ready: Easy to top with crushed candy canes for a festive touch that’s as charming to look at as it is to eat.
Ingredients & Why They Work
Each ingredient in this Chocolate Peppermint Cookies Recipe plays a key role, from creating that perfect cookie texture to delivering the signature flavor combo you’ll love. I’ve found that quality chocolate and fresh peppermint really make a difference, so it’s worth picking good versions when you can.
- All-purpose flour: Provides structure; measuring it correctly is crucial to avoid dry, cakey cookies.
- Cocoa powder (Dutch process): Adds rich chocolate flavor and a deep color without bitterness.
- Baking powder and baking soda: Work together to give the cookies a tender rise and slight chewiness.
- Salt: Enhances all the flavors, balancing the sweetness and chocolate.
- Unsalted butter (softened): The base fat that creates richness and helps with that dreamily soft texture.
- Light brown sugar: Brings moisture and subtle caramel notes for chewiness.
- Granulated sugar: Adds a slight crisp edge to contrast the soft center.
- Egg yolks: Help achieve a fudgy consistency without making the cookies cakey.
- Peppermint extract: Provides the fresh mintiness without overpowering the chocolate.
- Vanilla bean paste or extract: Lifts the overall flavor with a warm, sweet undertone.
- Peppermint chips: Crunchy bursts of mint throughout—plus they look so fun!
- Semi-sweet chocolate chips: Add melty pockets of chocolate in every bite.
- Crushed candy canes (optional): For an extra festive crunch and pop of color on top.
Make It Your Way
I love tweaking this Chocolate Peppermint Cookies Recipe depending on the season or who I’m baking for—don’t be shy about putting your own spin on it. Whether you want to make it dairy-free or add a little extra mint kick, there’s room to make this recipe truly yours.
- Variation: I once swapped peppermint extract for orange extract to give it a fresh citrus twist at a holiday party—it was a surprise hit! If you’re extra fond of mint, try doubling the peppermint chips or adding chopped Andes mints for more texture.
- Dietary Modifications: Using vegan butter and egg replacers works well too—just expect a slight difference in texture, but the flavor still shines.
- Seasonal Changes: For a summer version, omit the peppermint chips and use white chocolate chunks with a sprinkle of sea salt for a different flavor profile.
Step-by-Step: How I Make Chocolate Peppermint Cookies Recipe
Step 1: Preheat and Prep with Purpose
Start by setting your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This little prep step saves you a world of trouble later—especially preventing sticking and helping those cookies bake evenly.
Step 2: Cream Butter and Sugars Until Fluffy
Using an electric mixer, beat the softened butter with light brown and granulated sugar until the mixture is light and fluffy—usually about two minutes. This step is crucial because it adds air that gives the cookies a tender texture. Trust me, don’t rush it or skip it!
Step 3: Mix in Egg Yolks and Extracts
Beat in the egg yolks, peppermint extract, and vanilla bean paste on medium speed until the batter turns pale and fluffy. This adds moisture and lifts the flavor beautifully. Remember, using just yolks here helps create a fudgy, chewy cookie rather than cakey.
Step 4: Combine Dry Ingredients Carefully
Whisk the flour, cocoa powder, baking powder, baking soda, and salt together separately, then add to the wet mixture. Mix just until combined—overmixing can toughen cookies. Also, make sure you’re measuring flour properly; I’ve learned that spooning flour into the cup instead of scooping helps avoid too much flour, which dries out cookies.
Step 5: Fold in Peppermint and Chocolate Chips
Gently stir in the peppermint chips and chocolate chips until just incorporated. These add bursts of flavor and crunch all around. Save some chips on hand for sprinkling on top if you like a decorative touch.
Step 6: Scoop and Bake
Scoop the dough into 18 equal balls and place them on your baking sheets about two inches apart. Bake for 10-12 minutes depending on how you like your cookies. Ten minutes gives you gooey centers, while 12 minutes yields crispier edges. I usually aim for 11 minutes as my sweet spot!
Step 7: Cool and Add Final Touches
Let the cookies cool on the baking sheet for two minutes before transferring them to a wire rack to cool completely. If you want that extra festive vibe, top them with crushed candy canes while they’re still warm so the pieces stick a bit. It’s a simple trick that adds crunch and sparkle.
Top Tip
Having baked this recipe quite a few times, I’ve learned some little tricks that can make a big difference in the results. These have saved me from drier or flat cookies and helped keep the peppermint flavor just right—not too strong, not too faint.
- Proper Flour Measurement: Weigh your flour or use the spoon-and-level method to avoid dense cookies. It really changes the texture!
- Don’t Overmix: Once dry ingredients are added, mix only until combined. Overmixing activates gluten and makes cookies tough.
- Soft Butter is Key: Make sure your butter is softened—not melted—to get the perfect creamy texture when you cream it with sugar.
- Timing Your Bake: If you like soft centers, start checking cookies at 10 minutes and pull them out when edges are set but middle looks slightly underbaked.
How to Serve Chocolate Peppermint Cookies Recipe
Garnishes
When I serve these cookies, I often sprinkle a pinch of finely crushed candy canes on top for that festive shimmer and subtle crunch. Sometimes I add a light dusting of powdered sugar if it’s close to the holidays—makes them feel extra special and gift-worthy.
Side Dishes
These cookies pair beautifully with a glass of cold milk or a steaming cup of peppermint tea. For holiday gatherings, I love serving them alongside eggnog or hot cocoa with whipped cream for a cozy vibe that guests adore.
Creative Ways to Present
For special occasions, I’ve arranged these cookies in a layered glass jar with peppermint sticks and ribbons, turning them into a charming edible gift. Another fun idea is stacking them with layers of whipped cream and crushed candy canes to create a festive cookie trifle dessert.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature to maintain their soft and chewy texture. They stay fresh for about three days this way—perfect for keeping on your counter if you want an easy treat to grab.
Freezing
When I want to keep these cookies longer, I freeze them in a single layer on a baking sheet first, then transfer to a ziplock bag. This prevents sticking. They thaw quickly at room temp and still taste great even weeks later!
Reheating
To enjoy leftover cookies warm, I pop one or two in the microwave for 10 seconds or so—just enough to soften the chocolate chips without making the cookie too hot or chewy. It’s like freshly baked magic all over again.
Frequently Asked Questions:
Absolutely! Peppermint extract adds great flavor right into the dough, but I recommend pairing it with peppermint chips for textural pops. If you don’t have chips, consider adding a bit more extract, but be careful—it’s potent, so start small.
Make sure your butter is just softened, not melted, and chill the dough for 20-30 minutes if you notice spreading. Also, avoid adding too much flour or overmixing the dough, as this can affect how they bake.
Yes! I’ve tried vegan butter and flax eggs in this recipe, and while the texture is a tad different—slightly less chewy—the flavor remains delicious and peppermint still shines through.
My top tip is to spoon the flour into your measuring cup and level off with a knife, rather than scooping directly into the bag, which packs in too much flour. Or better yet, use a kitchen scale and measure by weight—125 grams per cup gives the best results.
Final Thoughts
This Chocolate Peppermint Cookies Recipe is truly one of my favorites to bake when I want something that feels festive but isn’t complicated. It’s a reliable crowd-pleaser that brings together two classic flavors in such an approachable way. I hope you enjoy baking and sharing these as much as I do—they’re the kind of cookies that turn any ordinary day into something special.
Print
Chocolate Peppermint Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Double Chocolate Peppermint Cookies combine rich Dutch-process cocoa and peppermint extract for a festive twist on a classic chocolate cookie. Peppermint chips and semi-sweet chocolate chips add bursts of flavor, while a sprinkle of crushed candy canes on top adds a delightful crunch. Perfectly chewy with slightly crisp edges, these cookies are ideal for holiday gatherings or cozy winter treats.
Ingredients
Dry Ingredients
- 1 ¼ cups (156 g) all-purpose flour, spooned and leveled
- 6 tablespoons (30 g) Dutch-process cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 2 egg yolks, at room temperature
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla bean paste or extract
Add-Ins and Topping
- ½ cup (100 g) peppermint chips, Andes brand recommended
- ¼ cup (50 g) semi-sweet chocolate chips
- 2 tablespoons crushed candy canes for topping (optional)
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking.
- Cream butter and sugars: In a large bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Use an electric mixer to cream them together for two minutes until the mixture is light and fluffy.
- Add egg yolks and extracts: To the creamed mixture, add the egg yolks, peppermint extract, and vanilla. Mix on medium speed for two minutes until the batter is pale and fluffy.
- Incorporate dry ingredients: Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add this to the wet mixture, mixing until just combined. Be careful not to overmix to maintain the right texture.
- Add chips: Fold in the peppermint chips and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Scoop dough: Using a cookie scoop or spoon, form the dough into 18 balls and place them about two inches apart on the prepared baking sheets.
- Bake: Bake the cookies for 12 minutes for slightly crispier edges. If you prefer chewier centers, bake for 10 minutes instead.
- Cool: After baking, allow the cookies to cool on the baking sheets for two minutes before transferring them to a wire rack to cool completely for 10 minutes.
- Add topping and serve: Sprinkle crushed candy canes over the cooled cookies for a festive touch. Serve and enjoy!
- Storage: Store leftover cookies in an airtight container at room temperature for up to three days to maintain freshness.
Notes
- Measure flour properly by spooning it into the measuring cup and leveling it off with the back of a knife to avoid using too much flour, which can affect cookie texture.
- Weighing flour (125 grams per cup) gives the most accurate measurement.
- For softer cookies, bake closer to 10 minutes; for crispier edges, bake for 12 minutes.
- Allow cookies to cool slightly on the baking sheet before transferring to prevent breaking.
- Crushed candy canes can be omitted or substituted with peppermint candies if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
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