Chocolate Peppermint Cookies are a winter favorite: rich chocolate, bright peppermint, and a satisfying crunch from crushed candy canes. I’ve baked these dozens of times during the holidays and love how the mint lifts the deep cocoa flavor every time. For a close riff on this idea, I sometimes reference a chocolate peppermint bark cookie recipe I trust for inspiration: chocolate peppermint bark cookies.
Why Make This Recipe
- Flavor contrast: deep, fudgy cocoa paired with cool, minty crush makes every bite interesting and festive.
- Crowd-pleaser: these store well and travel, so they’re perfect for potlucks, cookie exchanges, and school events.
- Speed and convenience: dough comes together in about 15 minutes and bakes in 10–12 minutes — great when you need fresh cookies fast.
- Texture variety: soft centers with slightly crisp edges and candy cane crunch add enjoyable layers.
- Personal insight: I love this recipe because the peppermint brightens plain chocolate in a way that feels fancy with minimal effort, and the crushed candy adds visual pop and texture similar to another chocolate peppermint bark variation I’ve tested: another chocolate peppermint bark variation.
Recipe Overview
- Prep time: 15 minutes active, plus 30 minutes optional chilling.
- Cook time: 10–12 minutes per batch at 350°F (175°C).
- Total time: about 55 minutes including chilling and cooling.
- Servings: about 24 cookies (1.5-inch scoops).
- Difficulty: Easy.
- Method: Creaming method (butter + sugars) followed by folding dry ingredients and mix-ins; scoop, chill briefly, and bake on a lined sheet.
My Experience Making This Recipe
I tested multiple batches to find the ideal balance between chew and crispness; chilling the dough 20–30 minutes improved shape and limited spreading. I also found that grinding half the candy canes into fine pieces and reserving larger bits for topping gives both flavor and texture without making the dough gritty.
How to Make Chocolate Peppermint Cookies
Start by creaming 1 cup (226 g) unsalted butter with 1 cup (200 g) granulated sugar and 1 cup (220 g) packed brown sugar until light and fluffy, about 3–4 minutes. Add 2 large eggs and 2 teaspoons vanilla, then gradually mix in 2 cups (240 g) all-purpose flour, 1 cup (100 g) unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon fine salt until just combined. Fold in 1 cup (175 g) semisweet chocolate chips and 3/4 cup finely crushed peppermint candies, chill the dough 20–30 minutes if you want tighter cookies, scoop 1.5-inch balls onto parchment or silicone mats, and bake at 350°F (175°C) for 10–12 minutes until the edges set but centers still look slightly soft. Cool on the sheet 5 minutes, then transfer to a wire rack to finish cooling.
Expert Tips for Success
- Use room-temperature butter and eggs so the dough creams properly and traps air for lighter cookies.
- Measure flour by spooning into the cup and leveling or, better, weigh 240 g for accuracy to avoid dense cookies.
- For even baking, chill the dough 20–30 minutes; it reduces spread and concentrates the flavors. I learned the hard way that unchilled dough can turn into thin, crispy discs.
- Use a medium cookie scoop (1.5 in) and weigh test cookies to keep batches uniform; bake one test cookie first to adjust time for your oven.
- If you want a glossy chocolate top, press extra chips into the top of warm cookies right after they come out of the oven; for a different finish, try the approach from these chocolate peppermint blossoms that press chocolate centers into soft cookies: chocolate peppermint blossoms.
How to Serve Chocolate Peppermint Cookies
- Holiday platter: arrange with sprigs of fresh mint or rosemary and dust lightly with powdered sugar for a festive look.
- Beverage pairings: serve with hot cocoa, coffee, or a peppermint mocha to echo the mint notes.
- Gift jars: stack cooled cookies in airtight tins for gifting; include a small card with reheating instructions.
- For a casual twist, serve warm with a scoop of vanilla ice cream — the chocolate-mint contrast is delightful and reminds me of pairing tips I use when making banana and chocolate cookies: banana chocolate chip cookie tips.
Storage and Reheating Guide
Store cooled cookies in an airtight container at room temperature up to 4–5 days; separate layers with parchment to prevent sticking. Freeze baked cookies in a single layer on a sheet until firm, then transfer to a freezer-safe container or bag for up to 3 months; thaw at room temperature or reheat from frozen. To refresh slightly stale cookies, warm them in a 300°F (150°C) oven for 4–6 minutes or microwave one cookie for 8–12 seconds on a microwave-safe plate — watch carefully to avoid softening the candy too much.
Recipe Variations
- Gluten-free: substitute a 1:1 gluten-free flour blend (weigh to match 240 g) and add 1/4 teaspoon xanthan gum if your blend lacks it for structure.
- Dairy-free: use 1 cup dairy-free spread that performs like butter and swap chips for dairy-free chocolate chips. Chill time may vary slightly.
- Intensely fudgy: replace 1/4 cup flour with 1/4 cup dutched cocoa and add 1–2 tablespoons melted dark chocolate to the dough for richer depth.
- Minty swirl: stir in 1/2 teaspoon peppermint extract instead of crushed candy for a smooth mint flavor; top with crushed candy for crunch.
Nutritional Highlights
- These cookies are an energy-dense treat with primary calories from butter, sugar, and chocolate; enjoy in moderation (1 cookie is a reasonable portion).
- Cocoa provides some antioxidants compared to plain sugar cookies, but sugar and saturated fat remain the main nutritional considerations.
- Allergen info: contains wheat, dairy (butter, chocolate chips), and eggs; use substitutions noted above to adapt for gluten-free or dairy-free diets.
Troubleshooting Common Issues
- Cookies spread too much: chill the dough 20–30 minutes, reduce butter by 1 tablespoon, or add 1–2 tablespoons more flour.
- Centers are raw but edges brown: your oven runs hot; reduce temperature by 15–25°F (about 10–15°C) and bake a minute or two longer.
- Candy canes make dough gritty: grind half the peppermint into fine sand-like pieces and reserve larger chunks for topping to give both flavor and pleasant texture.
Frequently Asked Questions
Q: Can I make the dough ahead and freeze it?
A: Yes — portion the scooped dough onto a baking sheet and freeze until firm, then transfer balls to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time; no need to thaw if you want minimal spread.
Q: How do I prevent the peppermint from bleeding color into the dough?
A: Finely crush candy canes and toss them with a teaspoon of flour before folding into the dough to reduce bleeding. Also reserve the larger pieces for pressing onto the tops after baking.
Q: Can I use peppermint extract instead of crushed candy?
A: Absolutely — start with 1/4 to 1/2 teaspoon peppermint extract and taste the dough (raw egg warning: taste only if no raw egg). Extract gives mint flavor without crunch, so add crushed candy on top for texture if desired.
Q: What’s the best way to get chewy centers and crisp edges?
A: Use a slightly higher oven temperature (350°F / 175°C), underbake by 1–2 minutes until centers look soft, and cool on the sheet for 3–5 minutes to continue setting. Also use a mix of white and brown sugar (brown adds moisture) and avoid overmixing once you add flour.
Chocolate Peppermint Cookies
- Total Time: 55 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Deliciously rich chocolate cookies enhanced with bright peppermint and a delightful crunch from crushed candy canes, perfect for the holiday season.
Ingredients
- 1 cup (226 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 cup (100 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (175 g) semisweet chocolate chips
- 3/4 cup peppermint candies, finely crushed
Instructions
- Cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs and vanilla, then gradually mix in the flour, cocoa powder, baking soda, and salt until just combined.
- Fold in the chocolate chips and finely crushed peppermint candies.
- Chill the dough for 20-30 minutes if desired.
- Scoop 1.5-inch balls of dough onto a lined baking sheet.
- Bake at 350°F (175°C) for 10-12 minutes, until the edges are set but centers are slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
Chilling the dough improves the shape and limits spreading. For best results, use room-temperature ingredients and measure flour accurately.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg