Chocolate Peppermint Cookies Recipe

Introduction

These Chocolate Peppermint Cookies combine rich cocoa with a refreshing peppermint twist, perfect for the holiday season or any time you want a festive treat. Soft, chocolatey, and studded with melty chocolate chips, they’re finished with a delightful crunch of crushed candy cane.

Ingredients

• 1 ⅓ cups all-purpose flour
• ⅓ cup unsweetened dutch-processed cocoa powder (King Arthur Double Dark blend)
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter (room temperature)
• ⅔ cup light brown sugar (packed)
• ⅓ cup granulated sugar
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 1 ½ teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 1 cup semi-sweet chocolate chips
• 3 to 4 tablespoons crushed candy cane (optional garnish)

Instructions

1. Step 1: Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
2. Step 2: Sift together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
3. Step 3: In a large bowl, cream the butter, light brown sugar, and granulated sugar using a handheld mixer on medium speed for 2-3 minutes until light and fluffy.
4. Step 4: Add the egg, egg yolk, vanilla extract, and peppermint extract to the butter mixture and mix just until combined.
5. Step 5: Gradually add the dry ingredients to the wet ingredients and mix on low speed just until incorporated. The dough will be thick.
6. Step 6: Fold in the chocolate chips evenly.
7. Step 7: Using a 2 ½ tablespoon scoop, place 8-9 dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
8. Step 8: Bake on the center rack for 10-12 minutes or until the centers are set.
9. Step 9: If desired, sprinkle crushed candy cane onto the warm cookies as a garnish.
10. Step 10: Allow the cookies to cool on the baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
11. Step 11: Repeat scooping, baking, and cooling until all dough is used. Serve on a platter and enjoy.

Tips & Variations

• For a stronger peppermint flavor, add a little more peppermint extract but be careful as it can overpower the chocolate.
• Substitute crushed candy cane with peppermint baking chips for a different texture.
• Chill the dough for 30 minutes before baking to help the cookies keep their shape better.
• Use dark chocolate chips for a richer taste instead of semi-sweet.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze the cookies in a sealed container for up to 3 months. Reheat briefly in the microwave or allow to come to room temperature before serving to enjoy soft, melty chocolate texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of dutch-processed?

Yes, but dutch-processed cocoa powder has a milder, less acidic flavor that complements the peppermint better. Using regular cocoa may result in a slightly more bitter taste.

What if I don’t have peppermint extract?

You can substitute with a small amount of peppermint oil or omit it altogether and add a teaspoon of vanilla extract for a classic chocolate cookie flavor.

Chocolate Peppermint Cookies Recipe

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★★★★★

4.8 from 63 reviews

• Author: Aiden
• Total Time: 27 minutes
• Yield: 18–20 cookies 1x
• Diet: Vegetarian

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Description

Delight in these rich and festive Chocolate Peppermint Cookies, featuring a perfect blend of dark cocoa and refreshing peppermint flavor. Studded with semi-sweet chocolate chips and optionally topped with crushed candy cane, these cookies offer a tender, chewy texture and a winter holiday vibe—ideal for sharing or gifting.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ⅓ cups all-purpose flour
• ⅓ cup unsweetened dutch-processed cocoa powder (King Arthur Double Dark blend)
• ½ teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• ½ cup unsalted butter (room temperature)
• ⅔ cup light brown sugar (packed)
• ⅓ cup granulated sugar
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 1 ½ teaspoons vanilla extract
• 1 teaspoon peppermint extract

Add-ins and Garnish

• 1 cup semi-sweet chocolate chips
• 3 to 4 tablespoons crushed candy cane (optional garnish)

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Instructions

1. Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and set aside.
2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened dutch-processed cocoa powder, baking soda, and salt. This ensures even distribution and removes any lumps.
3. Cream Butter and Sugars: Using a handheld mixer on medium speed, cream the room temperature unsalted butter with the light brown sugar and granulated sugar for 2 to 3 minutes until the mixture is light, fluffy, and well combined.
4. Add Eggs and Extracts: To the creamed butter mixture, add the whole egg, egg yolk, vanilla extract, and peppermint extract. Mix just until fully incorporated to maintain the dough’s tender texture.
5. Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture, mixing on low speed just until combined. The dough should be thick and dense.
6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips evenly throughout the dough to ensure every cookie has delicious chocolate bursts.
7. Portion Dough: Using a 2 ½ tablespoon scoop, spoon 8-9 dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
8. Bake: Place the baking sheet on the center rack of the preheated oven. Bake the cookies for 10-12 minutes or until the centers are just set but still slightly soft.
9. Garnish: While the cookies are still warm, sprinkle crushed candy cane atop each cookie to add a festive peppermint crunch (optional).
10. Cool: Let the cookies cool on the baking sheet for 3-4 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they maintain their shape and texture.
11. Repeat Baking: Repeat the scooping, baking, garnishing, and cooling process until all dough is baked. Serve the cookies on a platter and enjoy!

Notes

• For best texture, make sure the butter and eggs are at room temperature before starting.
• If you don’t have candy canes on hand, crushed peppermint candies or even peppermint bark work well as garnish.
• The cookies will keep well stored in an airtight container for up to 5 days.
• Use parchment paper or a silicone baking mat to prevent the cookies from sticking.
• Do not overbake; the cookies should be slightly soft in the center when removed from the oven.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Peppermint Cookies, Holiday Cookies, Peppermint Chocolate, Festive Cookies, Cocoa Cookies, Chocolate Chip Cookies