These Chocolate Peppermint Cookies are sweet and decadent with the perfect mix of rich chocolate and crunchy peppermint candy. These cookies will make your holiday season!
Table Of Contents
There is just something about chewy, rich Chocolate Peppermint Cookies that makes me think of the holidays. These sweet and decadent treats will make your house smell amazing while they bake, getting you into the spirit of the season.
- TASTE: Chocolatey, sweet, buttery, and minty, these delicious cookies have so much amazing flavor.
- TEXTURE: These Chocolate Peppermint Cookies are chewy and fluffy. The crushed candy canes on top add great crunch to each bite.
- TIME: These will take 40 minutes to make.
- EASE: This recipe is nice and easy. There are a number of ingredients, but the steps are simple to follow and you should have no trouble making these tasty treats.
What You’ll Need
- Cocoa powder- We’re using dark chocolate cocoa powder to add a little bitterness to offset the sweetness while still adding rich chocolate flavor.
- Egg + egg yolk- These act as binders and also add moisture. The fat from the extra yolk will make these cookies extra chewy.
- Baking soda + Baking powder- Using both of these together balances the acid out while leavening to create fluffy, soft cookies.
- Andes candies- We’re using the peppermint crunch ones to give these cookies delicious minty crunch.
- Semi-sweet chocolate chips- These are not as sweet as milk chocolate and that is to keep the sweetness in balance with all the peppermint candy and chocolate.
- Extract- The vanilla will enhance the chocolate flavor and the peppermint will give these cookies their minty flavor.
- Candy canes- I find using the small ones makes them easier to crush than the regular-sized ones.
Add-ins and Substitutions
- Substitute different chocolate chips- Try these Chocolate Peppermint Cookies with white chocolate chips, milk chocolate chips, or dark chocolate chips.
- Use another extract- If you haven’t got peppermint extract, you can use mint extract or spearmint extract in a pinch.
- Add peppermint bark- Instead of candy canes, add bits of Peppermint Bark to the tops of these cookies for even more chocolatey mint flavor.
- Use unsweetened cocoa powder- If you want rich chocolate flavor with a little less sweetness, make these cookies with unsweetened cocoa powder.
How to Make Chocolate Peppermint Cookies
- Combine the butter and sugar. Add the melted butter, granulated sugar, and brown sugar to a bowl. Whisk together.
- Add in the the eggs and extracts. Then mix in the egg, egg yolk, vanilla extract, and peppermint extract.
- Sift in the dry ingredients. Use a fine-mesh sieve to sift in the flour, dutched cocoa, salt, baking soda, and baking powder. Then mix.
- Add the chocolate and peppermint. Add the semisweet chocolate chips and chopped Andes peppermint crunch thins. Mix until everything is well combined.
Pro Tip: You’ll want to use a spatula to fold the ingredients together once the dry ingredients are added and the dough gets thick.
- Scoop the dough. Use a medium-sized cookie scoop to scoop out mounds of the cookie dough and roll them into balls.
- Dip them into the crushed candy canes. Then dip only the top of the dough ball into a bowl of crushed candy canes.
- Bake. Place the dough balls on a parchment-lined baking sheet candied side up. Bake at 350 degrees Fahrenheit for about 9-10 minutes.
- Add more candy on top. Immediately after the cookies come out of the oven, sprinkle extra crushed candy canes on top.
- Sift the dry ingredients- This is an important step because it eliminates any clumps that can create dry spots in these moist and chewy cookies.
- Crush the candy canes small, but not to powder- You want them to be big enough to have a little crunch, but not to dominate the cookie or be powdery and melt entirely.
- Only add candy canes to the tops of the dough balls- Avoid rolling the entire dough balls in candy canes, or else they will bake up a into a mess.
- Don’t wait to add the candy canes after baking- You’ll need to catch the cookies when they’re hot and soft so you can add the crushed candy canes and they will stick.
Creaming the butter and sugar together adds air pockets that make cookies more fluffy. Adding an extra egg yolk also introduces fat that creates lighter, chewier cookies.
If you overbake your cookies, they can become hard. Your cookies should look soft when they come out because they will harden a little as they cool. Don’t overbake them. Also, too much flour can lead to drier, harder cookies. Make sure that you spoon the flour into the measuring cup rather than scoop it as this packs in too much.
These Chocolate Peppermint Cookies are rich and decadent with tons of sweet chocolate flavor. They go great with other cookies, cakes, chocolate treats, or your favorite drink.
- Cookies: Add these cookies to a cookie platter with some Easy Cream Cheese Cookies, Lofthouse Frosted Sugar Cookies (VIDEO), Linzer Cookies with Raspberry Jam, or Chewy Nutella Cookies.
- Cakes: Pair these Chocolate Peppermint Cookies with a slice of Sopapilla Cheesecake, Tiramisu Cake (VIDEO), Chocolate Mousse Cake, or Gingerbread Cake.
- Chocolate treats: Serve them with some Chocolate Covered Dates, Chocolate Bark, Chocolate Creme Brulee, or Chocolate Caramel Pretzels Bars.
- Beverages: Enjoy these cookies with your favorite coffee or tea, such as this Pumpkin Spice Latte, Iced Caramel Macchiato, Caramel Frappuccino (Starbucks Copycat), or Iced Matcha Latte.
Make This Recipe in Advance
Make ahead: You can prepare the cookie dough and cover it, storing it in the fridge until you’re ready to bake these cookies.
Storing: Store these Chocolate Peppermint Cookies in an airtight container at room temperature for up to 4 days.
Freeze: You can freeze these cookies in a freezer ziplock bag for up to 3 months.
More Scrumptious Cookies!
Full Recipe Instructions
Chocolate Peppermint Cookies
- 3/4 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg + 1 egg yolk room temperature
- 1/4 tsp peppermint extract
- 1 tsp vanilla extract
- 1 1/2 cups + 1 Tbsp all purpose flour
- 1/3 cup Dutch processed cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 cup semisweet chocolate chips
- 1/2 cup Andes peppermint crunch thins chopped
- 1/2 cup crushed candy canes for topping
- Add the melted butter, granulated sugar, and brown sugar into a bowl.
- Use a whisk to mix everything together. Then mix in the egg, egg yolk, vanilla extract, and peppermint extract.
- Use a medium-sized cookie, scoop to scoop out mound of the cookie dough and roll it into a ball.
- Then dip only the top of the dough ball into a bowl of crushed candy canes. Avoid rolling the entire dough balls in candy canes, or else it will bake up a into a mess.
- Place the dough balls on a parchment-lined baking sheet candied side up.
- Bake at 350 degrees Fahrenheit for about 9-10 minutes. Immediately after the cookies come out of the oven, Sprinkle extra crushed candy canes on top.