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
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Jen Schreiner
DROOL!!! These look absolutely amazing. I can’t wait to try them and they seem relatively easy to make too. A Big bonus in my book. Thank you for sharing.
Beth Pierce
You are most welcome, Jen! Enjoy!
Betty
Awesome cookies! Love the chocolate and peppermint combination! Great for the holidays! I am going to make another batch for the office potluck.
LONALEE
I haven’t tried these yet but I am changing an ingredient pepper mint extract for pepper mint mocha coffee (comes in kpods) may put a tsp in
I am allergic to any imitation extracts they make me sick to my stomach don’t know why
When a recipe calls for lemon extract I use lemon juice instead
Also omitting candy canes on top
Using pepper mint mocha coffee and powdered sugar
Another tip use olive oil instead of Crisco in cookies makes them soft
Beth Pierce
Thanks for the tips, Lonalee!
Riya Agarwal
I can’t convey how delicious these cookies were. Soft and simple to prepare. This is also a great recipe for Christmas treats. My son enjoys it.
Beth Pierce
Thanks, Riya! So glad that your son likes the chocolate peppermint cookies!
Sandra McCollum
I am drooling over this! So YUMMY!!
Juliane
Thank you for this amazing recipe!! Excited to make this on the holidays!
Shadi
It was so delicious and everyone loved it! Thank you for this amazing recipe!
Beth Pierce
You are most welcome, Shadi!
Beti | easyweeknightrecipes
My favorite holiday flavors!! Great cookie recipe! SO yummy!
katerina @ diethood.com
I love this flavor combo!! Can’t wait to try these!! YUM!
Dannii
These just scream Christmas. Thanks for the great recipe!
Nicolette
These cookies are so delicious. I am so glad that I tried them. I am adding them to our holiday trays!
Claire
I love the combination of chocolate and peppermint. Really great recipe and easy to follow
Savita
These cookies were so good, can’t describe it. Soft and so easy to make. Great recipe for Christmas treats too.
Erin
These were delicious. I am going to add these to my Christmas baking list.
Catalina
Mmmm…. these peppermint cookies were fantastic! Must make them again soon!!
Amanda
The perfect christmas cookie that everyone will love. Kids had a blast making these as well!