The smell of dark chocolate and peppermint swirling through the kitchen on a cold December afternoon? That's the kind of magic that makes everyone stop what they're doing and wander toward the oven. These chocolate peppermint cookies are soft, chewy, and packed with melty chocolate chips and refreshing peppermint that tastes like the holidays wrapped up in one perfect bite.
Last week, Liam came running into the kitchen asking if we could make "those chocolate mint things from the bakery." I laughed because I knew exactly what he meant, but I also knew we could make them even better at home. So we did. And let me tell you, watching his face light up when he bit into one still-warm Chocolate Peppermint Cookies and whispered, "Mom, this is even better than the store," made my entire week.
Why You'll Love These Chocolate Peppermint Cookies
There's something about Chocolate Peppermint Cookies that just feels right during the winter months. Maybe it's the way the cocoa powder creates that deep, rich chocolate flavor. Or how the peppermint extract adds a cool, festive brightness that wakes up your taste buds. These cookies have chewy centers, slightly crisp edges, and little bursts of minty sweetness from the Andes peppermint chips.
They're ready in under 30 minutes, which means you can whip up a batch on a weeknight and still have time to wrap presents or watch a holiday movie. They're perfect for Chocolate Peppermint Cookies exchanges, holiday parties, or those moments when you just need something sweet and comforting. Plus, they look gorgeous on a plate with their dark chocolate color and sparkly candy cane topping.
Jump to:
- Why You'll Love These Chocolate Peppermint Cookies
- Chocolate Peppermint Cookies Ingredients
- How to Make Chocolate Peppermint Cookies
- Smart Substitutions and Swaps
- Equipment For Chocolate Peppermint Cookies
- Storage and Make-Ahead Tips
- Top Tip
- FAQ
- Why These Are My Go-To Holiday Cookies
- More Sweet Treats You'll Love
- Related
- Pairing
- Chocolate Peppermint Cookies
Chocolate Peppermint Cookies Ingredients
See Recipe Card Below This Post For ingtedient Quantites
Dry Ingredients:
- Flour, spooned and leveled
- Cocoa powder, Dutch process
- Baking powder
- Baking soda
- Salt
Wet Ingredients:
- Butter, softened
- Brown sugar, packed
- Granulated white sugar
- Egg yolks, at room temperature
- Peppermint extract
- Vanilla bean paste or extract
Mix-Ins:
- Peppermint chips, Andes
- Semi-sweet chocolate chips
- Crushed candy canes for topping (optional)
How to Make Chocolate Peppermint Cookies
1: Prep Your Oven and Pans Get your oven heating to 350°F (177°C). Line two baking sheets with parchment paper. This keeps the cookies from sticking and makes cleanup so much easier.
2: Cream the Butter and Sugars In a large bowl, combine the softened butter, light brown sugar, and granulated sugar. Use an electric mixer and beat them together for about 2 minutes. You want the mixture to look pale, fluffy, and almost doubled in volume. This step adds air to the dough and gives you those soft, tender cookies.
3: Add the Wet Ingredients Toss in the egg yolks, peppermint extract, and vanilla. Mix on medium speed for another 2 minutes until everything looks pale and creamy. The mixture should be smooth and light.
4: Mix in the Dry Ingredients Add your flour, cocoa powder, baking powder, baking soda, and salt all at once. Mix just until you can't see any dry streaks anymore. Don't overmix, or your cookies might turn out tough. The dough will be thick and chocolatey.
5: Fold in the Good Stuff Gently stir in the peppermint chips and chocolate chips. Mix just until they're evenly distributed throughout the dough. The dough will be rich and studded with those little pockets of minty sweetness.
6: Scoop and Space Use a cookie scoop or a spoon to divide the dough into 18 balls. Place them on your prepared baking sheets about 2 inches apart. They'll spread a bit as they bake, so give them room to breathe.
7: Bake to Perfection Slide them into the oven and bake for 10 to 12 minutes. If you love chewy centers, go for 10 minutes. If you prefer a little crispness around the edges, bake them for the full 12 minutes. They might look slightly underdone when you pull them out, but they'll continue to set as they cool.
8: Cool and Finish Let the cookies rest on the baking sheets for about 2 minutes. This helps them firm up enough to move without breaking. Then transfer them to a cooling rack and let them cool for another 10 minutes. If you're using crushed candy canes, sprinkle them over the cookies while they're still slightly warm so they stick.
9: Store Properly Keep any leftovers in an airtight container for up to 3 days. Though honestly, in our house, they rarely last that long.
Smart Substitutions and Swaps
No Dutch Process Cocoa? You can use regular unsweetened cocoa powder instead. Your cookies will have a slightly lighter chocolate flavor and may be a touch more acidic, but they'll still taste wonderful.
Don't Have Peppermint Extract? Try using ½ teaspoon of peppermint oil instead, but be careful because it's much stronger. You could also use crushed peppermint candies mixed into the dough for flavor and texture.
Want to Switch Up the Chips? White chocolate chips work beautifully in these peppermint chocolate cookies and give them a sweeter, creamier flavor. Dark chocolate chips make them more intense and less sweet. You could even use chopped peppermint bark for extra crunch.
Need a Gluten-Free Version? Use a 1-to-1 gluten-free baking flour in place of the all-purpose flour. The texture might be slightly different, but they should still turn out delicious.
Equipment For Chocolate Peppermint Cookies
- Two baking sheets
- Parchment paper
- Large mixing bowl
- Electric mixer (hand or stand mixer works great)
- Measuring cups and spoons
- Cooling rack
- Cookie scoop (optional, but it makes evenly sized cookies so much easier)
Storage and Make-Ahead Tips
Room Temperature: Store cooled Chocolate Peppermint Cookies in an airtight container at room temperature for up to 3 days. Tuck a slice of bread in the container to keep them extra soft.
Freezing Baked Cookies: These freeze beautifully. Let them cool completely, then layer them in a freezer-safe container with parchment paper between the layers. They'll keep for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
Freezing the Dough: Scoop the dough into balls and freeze them on a baking sheet until solid. Then transfer to a freezer bag. When you're ready to bake, add an extra minute or two to the baking time. No need to thaw.
Keeping Them Soft: The key to keeping chewy Chocolate Peppermint Cookies soft is not overbaking them. Pull them out when they still look slightly underdone in the center. They'll finish setting as they cool, and you'll have that perfect soft, chewy texture.
Top Tip
- Mom always told me that the secret to great cookies is using room temperature ingredients. It sounds simple, but it really matters. Cold eggs and butter don't mix as smoothly, and your dough won't have that light, airy texture that makes cookies so tender.
- She also taught me to measure flour by spooning it into the measuring cup and leveling it off with a knife. If you scoop directly from the bag, you pack in way too much flour, and your cookies turn out dry and cakey instead of soft and chewy.
- One more thing: don't skip the cooling time on the baking sheet. Those 2 minutes let the Chocolate Peppermint Cookies finish setting so they don't fall apart when you move them. I learned that the hard way when I was too impatient and ended up with a broken cookie catastrophe.
FAQ
How do I keep double chocolate peppermint cookies soft and chewy?
The trick is to slightly underbake them. Pull them out when the edges are set but the centers still look a tiny bit underdone. They'll continue to bake on the hot pan as they cool. Also, store them in an airtight container with a slice of bread, which helps maintain moisture.
Can I use regular cocoa powder instead of Dutch-process cocoa?
Yes, you absolutely can. Regular unsweetened cocoa powder will work, though your cookies will have a slightly lighter color and a more acidic chocolate flavor. Dutch-process cocoa is smoother and richer, but regular cocoa still makes delicious Chocolate Peppermint Cookies.
What is the best way to measure flour for cookies?
Always spoon your flour into the measuring cup and level it off with a straight edge. Don't scoop directly from the bag or tap the cup, as this packs in too much flour and makes your cookies dry. This simple step keeps your cookies tender and prevents them from spreading too thin.
Can I freeze peppermint cookie dough?
Definitely! Scoop the dough into balls and freeze them on a baking sheet until they're solid. Then transfer them to a freezer bag and store for up to 3 months. Bake straight from frozen, adding just 1 to 2 extra minutes to the baking time. It's perfect for those moments when you want fresh cookies without the prep work.
Why These Are My Go-To Holiday Cookies
I've made a lot of Christmas Chocolate Peppermint Cookies over the years, but these are the ones I come back to again and again. They're simple enough for a busy weeknight, but they taste and look special enough for a holiday party. The combination of deep chocolate flavor and cool peppermint just feels right this time of year.
Every time I pull a batch out of the oven, I think about Liam sitting on the kitchen floor, watching them bake and counting down the minutes. These Chocolate Peppermint Cookies have become part of our holiday tradition, and I love that they're easy enough that we can make them together without any stress.
If you're looking for a cookie that delivers on flavor, texture, and that cozy holiday feeling, these are it. They're forgiving, delicious, and guaranteed to disappear fast.
More Sweet Treats You'll Love
If you enjoyed these Chocolate Peppermint Cookies, you'll definitely want to check out our Easy Homemade Crockpot Applesauce for a cozy winter dessert that practically makes itself. For another chocolate treat, try The Best Butterfinger Balls Recipe, which are perfect for holiday parties. And if you're in the mood for something a little different, our Easy Bee Sting Cake Recipe is a showstopper that's easier than it looks.
Related
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Pairing
These are my favorite dishes to serve with Chocolate Peppermint Cookies
Chocolate Peppermint Cookies
Equipment
- 2 Baking sheets Used to bake the cookies
- 1 Parchment paper Prevents sticking and ensures even baking
- 1 Large mixing bowl For combining all ingredients
- 1 Electric mixer Hand or stand mixer for creaming and mixing
- 1 Measuring cups and spoons Ensures accurate ingredient quantities
- 1 Cooling rack Allows cookies to cool evenly
- 1 Cookie scoop Optional tool for uniform dough portions
Ingredients
- 1 ⅓ cups all-purpose flour measured lightly to prevent dryness
- 6 ½ tablespoon Dutch-process cocoa powder for deep chocolate flavor
- ½ teaspoon baking powder helps cookies puff slightly
- ½ teaspoon baking soda assists with spreading
- ½ teaspoon fine salt balances sweetness
- ¾ cup unsalted butter softened room temperature for easy creaming
- ¾ cup packed light brown sugar adds moisture and chew
- ¼ cup granulated sugar for crisp edges
- 2 large egg yolks room temperature creates a rich texture
- 1 teaspoon peppermint extract cool mint aroma
- 1 teaspoon vanilla extract or paste rounds out the flavor
- ½ cup peppermint chips melty bursts of mint
- ⅓ cup semi-sweet chocolate chips extra chocolate pockets
- 2 tablespoon crushed candy canes optional festive topping
Instructions
- Warm the oven to 350°F and line two baking sheets with parchment.
- Cream the butter with both sugars in a large bowl using an electric mixer until the mixture turns light and aerated.
- Blend in the egg yolks, peppermint extract, and vanilla, mixing until the batter becomes pale and fluffy.
- Stir in the flour, cocoa powder, baking powder, baking soda, and salt until the dough comes together smoothly.
- Fold in the peppermint chips and chocolate chips just until evenly distributed.
- Portion the dough into 20 scoops and arrange them spaced apart on the prepared pans.
- Bake for 10-12 minutes depending on desired texture.
- Allow cookies to rest on the baking trays for 2 minutes, transfer to a rack for 10 minutes, then top with crushed candy canes if desired.
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