Name: Chocolate Peppermint Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 1/4 cups (156 g) all-purpose flour, spooned and leveled; 6 tablespoons (30 g) Dutch-process cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup (168 g) unsalted butter, softened; 3/4 cup (165 g) light brown sugar, packed; 1/4 cup (50 g) granulated white sugar; 2 egg yolks, at room temperature; 1 teaspoon peppermint extract; 1 teaspoon vanilla bean paste or extract; 1/2 cup (100 g) peppermint chips, Andes brand recommended; 1/4 cup (50 g) semi-sweet chocolate chips; 2 tablespoons crushed candy canes for topping (optional)

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.

Four dark chocolate cookies are spread in a slightly overlapping circle on a white marbled surface. Each cookie has a rough, cracked texture and is topped with small red and white peppermint candy pieces and a light sprinkle of white sugar crystals. Around the cookies, there are three red and white candy canes and a shiny red Christmas ornament ball adding a festive feel. The colors contrast well with the dark cookies and the white marbled background, creating a vibrant holiday scene. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Peppermint Cookies Recipe
Top Tip
How to Serve Chocolate Peppermint Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Peppermint Cookies Recipe

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.

A close-up of a dark brown chocolate cookie with a rough texture, topped with small white and red crushed peppermint pieces. The cookie has one bite taken out of its side, showing a slightly softer inside. It rests on a white sheet with black musical notes, beside a red and white candy cane at the bottom left. The background includes a white marbled surface with a shiny red ornament and a frosted white decorative piece on the right. Photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small mound of all-purpose flour, a heap of rich Dutch-process cocoa powder, a few specks of baking powder and baking soda sprinkled neatly, a pinch of salt crystals, a pat of softened unsalted butter, a small pile of light brown sugar, a small pile of granulated white sugar, two whole uncracked brown eggs with clean shells, a small white bowl of clear peppermint extract, a small white bowl of vanilla bean paste, a small white bowl filled with peppermint chips, a small white bowl of semi-sweet chocolate chips, a small white bowl with crushed candy canes, all arranged symmetrically on simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

chocolate peppermint cookies - Serving Suggestion

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:

Can I use regular peppermint extract instead of peppermint chips?

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.

How can I prevent my cookies from spreading too much?

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.

Can I substitute vegan butter and egg replacers?

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.

What’s the best way to measure flour for this recipe?

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.