Rich Chocolate Peppermint Cookies with semi-sweet chocolate chips and cool peppermint flavor, all topped with crushed candy canes for extra flavor and texture. They are a cinch to make and look great on your holiday cookie trays.
Bake some up today for that office potluck or cookie exchange party. Serve them on your holiday trays with snowball cookies, chocolate cherry cookies, and haystack cookies. Enjoy these tasty treats with hot chocolate or homemade eggnog.
Ingredient Notes and Substitutions
- Cocoa: use good quality unsweetened cocoa. My preferred brand is Ghirardelli, but there are other excellent brands.
- Butter: unsalted. If using salted butter, cut the added salt to 1/4 teaspoon.
- Sugars: I like to use a mixture of both granulated and brown sugar.
- Chocolate chips: semi-sweet or dark chocolate
- Peppermint candy: crushed candy canes or peppermints
How to make Chocolate Peppermint Cookies
First, mix the flour, cocoa powder, baking soda, and salt in a medium bowl. Set the bowl aside for a few minutes. Then, using a stand mixer with the paddle attachment on medium speed, beat the butter, granulated sugar, and brown sugar until light and fluffy. Reduce the speed to low and add the eggs one at a time, mixing just until combined. Add the peppermint extract and mix just until combined.
Add the dry ingredients to the wet ingredients in several increments, scraping down the bowl and beater when needed. The cookie dough will be thick. Remove the bowl from the mixer and stir in the chocolate chips.
Use a 1 1/2 tablespoon cookie scoop to make the cookie dough balls. Place them on parchment paper-covered baking sheets with about 2 inches between them. Bake for 10-12 minutes.
Remove the cookies from the oven and immediately sprinkle them with the crushed candy canes. Gently press the tops down with the flat side of a spatula so the candy canes stick to the dough. Let the cookies cool for 5 minutes before moving them to a cooling rack.
Preparation Tips
- Measure the flour correctly by spooning it into a measuring cup and then leveling it off with a kitchen knife.
- For best results, use parchment paper or a silicone baking mat. These promote even baking and browning, reduce spreading, and eliminate sticking.
- Cream the sugar and butter until light and fluffy. This will take about 3 minutes in a stand mixer at level 4a.
- Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough will not spread too much and test the baking time. If the cookies spread too much, cover the bowl with a wrap and refrigerate for 1-2 hours. If the cookies do not spread enough, flatten the dough balls a little with the palm of your hand before baking.
- Do not overbake these cookies. They are best left soft and chewy with just slightly crispy edges.
Storage
Store the cookies on the counter in an airtight container for up to 5 days. You can also freeze them in a freezer-safe container for up to 2 months.
More Cookie Recipe
Chocolate Peppermint Cookies
Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs at room temperature
- ½ teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips
- 2 candy canes finely crushed
Instructions
- Preheat oven to 350 degrees. Cover a cookie sheet with parchment paper or silicone mats.
- Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set it aside for a few minutes.
- Using a stand mixer with the paddle attachment on medium speed, beat the butter, granulated sugar, and brown sugar until light and fluffy. Reduce the speed to low and add the eggs one at a time, mixing just until combined. Add the peppermint extract and mix just until combined.
- Add the flour mixture to the butter mixture scraping down the bowl and beater when needed. The cookie dough will be thick.
- Remove the bowl from the mixer and stir in the chocolate chips. Using a 1 1/2 tablespoon scoop the cookie dough onto the prepared baking sheets with about 2 inches between the dough balls.
- Bake for 10-12 minutes. Remove from the oven and immediately top the cookies with the crushed candy canes. Gently press the tops down with the flat side of a spatula, so the crushed candy canes stick to the dough. Let the cookies cool for 5 minutes before moving them to wire racks to cool.
Notes
- Measure the flour correctly by spooning it into a measuring cup and then leveling it off with a kitchen knife.
- For best results, use parchment paper or a silicone baking mat. These promote even baking and browning, reduce spreading, and eliminate sticking.
- Cream the sugar and butter until light and fluffy. This will take about 3 minutes in a stand mixer at level 4a.
- Make the first batch a test run. Bake one or two cookies. This allows you to ensure the dough will not spread too much and test the baking time. If the cookies spread too much, cover the bowl with a wrap and refrigerate for 1-2 hours. If the cookies do not spread enough, flatten the dough balls a little with the palm of your hand before baking.
- Do not overbake these cookies. They are best left soft and chewy with just slightly crispy edges.
Nutrition
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Gerry K
The kids asked me to make these cookies; they were so easy and delicious. They loved them.
Amy
This are one of the best treats to make for Christmas. We make them every year and they are delicious.
Catherine
This post made me so excited for holiday baking! Chocolate and peppermint are such a classic duo, and I love how these cookies capture that wintery, cozy vibe.
Kristine
Omgosh! These are my favorite cookies! But I haven’t made them in a long time. Thanks for the recipe! I’m making them soon.
Beth Pierce
Thanks, Kristine! Enjoy!
Lisa
We love peppermint so this was right up our alley to try out this recipe. What a combination of ingredients, the family loved them! They are going on the Christmas bake list.
Milton R
These chocolate peppermint cookies are the perfect holiday treat! The combination of rich chocolate and refreshing peppermint is absolutely irresistible.
Leanne
I’m in love with these. Chocolate and peppermint is such a great combo, and these are so easy to make, too. Yay!
Annette
Love these cookies. Want to make another batch to bake later. Can the dough be frozen?
Beth Pierce
Yes, it sure can.
Jack
Chocolate and peppermint go together like Abbot and Costello! Delicious cookies and perfect for the holiday season. Thanks for sharing!
Beth Pierce
I could not agree more, Jack!
Marysa
Chocolate and peppermint are such a great combination. I’d love to give these a try. Love the crushed peppermint – so tasty and it looks so pretty 🙂
Rosey
This is the only time of year I eat peppermint. Makes it seem that much more special. 🙂
Jennifer P
Is there a more perfect combination than chocolate and peppermint? These are so divine!
Dana
This is a really great chocolate peppermint cookie recipe. I was looking for new cookie recipes for Christmas this year, and my husband loved these.
Beth Pierce
Thanks, Dana! I am so glad that he liked the chocolate peppermint cookies.
Stephanie
This is one of those cookie recipes that just screams Christmas – chocolate and peppermint! These are a must for my holiday dessert table.