Chocolate Peppermint Cookies

I make these cookies every holiday season because they’re so festive and everyone loves them. The combination of rich chocolate flavor and cool peppermint is classic for holiday baking, and the crushed candy cane topping makes them look so pretty on a cookie platter. They’re soft in the middle with slightly crispy edges, they really are the best cookies! If you’re a chocolate lover, these are for you! 

These cookies come together quickly with simple ingredients you can grab at most grocery stores. The peppermint extract gives them that minty flavor throughout, and the crushed candy on top adds extra crunch and makes them look special.

They freeze really well too, so you can make them ahead for gatherings or keep some stashed for when you need a chocolate peppermint fix! These are some of my favorite Christmas cookie recipes. I just love these SO much!

Recipe Ingredients:

You’ll need the following ingredients to make peppermint chocolate chip cookies:

• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt
• Unsalted butter- if you only have salted butter, use it!
• Granulated white sugar
• Packed light brown sugar
• Large eggs
• Vanilla extract
• Peppermint extract
• Semi-sweet chocolate chips
• Finely crushed peppermint candies or candy canes for topping

Ingredient Notes:

• Cocoa Powder: Use unsweetened cocoa powder (regular cocoa powder) for the best chocolate flavor. Dutch-process or natural both work.
• Butter: Make sure it’s softened to room temperature for easy mixing.
• Peppermint Extract: Use pure peppermint extract for the best minty flavor. Don’t skip it!
• Chocolate Chips: Semi-sweet chocolate chips or dark chocolate chips are best, but milk chocolate chip works too. Add extra chocolate if you want! Mint chocolate chips would be amazing in these too.
• Peppermint Candies: Use candy canes or peppermint starlight mints. Crush them finely in a food processor or put them in a zip-top bag and smash with a rolling pin.
• Sugar: You can use coconut sugar for a less refined option.
• Flour: One cup of flour at a time is the better way to add it. You can also use gluten-free flour or almond flour with modifications.

How to Make Chocolate Peppermint Cookies Step-by-Step:

Step 1: Heat oven to 350°F. Line baking sheets (cookie sheet or parchment-lined baking sheet) with parchment paper.

Step 2: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.

Step 3: In a large mixing bowl, beat butter, granulated sugar, and brown sugar with an electric mixer on medium speed ( or use the paddle attachment if you have a stand mixer) until light and fluffy, about 3 minutes.

Step 4: Add eggs, vanilla extract, and peppermint extract and mix until well combined.

Step 5: Gradually add dry ingredients to the wet ingredients and mix until just combined.

Step 6: Stir in the semi sweet chocolate chips.

Step 7: Scoop rounded tablespoons of dough (or use a small cookie scoop) onto prepared baking sheets about 2 inches apart to form cookie dough balls in a single layer.

Step 8: Bake 10-12 minutes until edges are set and centers look slightly soft.

Step 9: While the cookies are warm, sprinkle the finely crushed peppermint over the top of each cookie.

Step 10: Let cool on the baking sheet 5 minutes before moving to a wire rack.

Storage and Reheating:

Storage: Store leftovers in an airtight container at room temperature for up to 5 days. 

Reheating: Warm in the microwave in second intervals (10-15 seconds) to make them soft and melty again. Gooey chocolate chip cookies are awesome!

Freezing: These freeze great! Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature. You can also freeze the dough – scoop cookie dough balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.

Additions and Substitutions:

ADDITIONS:

• White Chocolate Chips: Add white chocolate chips along with the semi-sweet chips.
• Peppermint Chips: Use Andes peppermint baking chips instead of or in addition to chocolate chips.
• Extra Crunch: Mix some crushed peppermint into the dough too for extra chocolate and mint flavor.
• Drizzle: Drizzle melted chocolate (white or dark) over cooled cookies using a piping bag or offset spatula.
• Espresso: You can also add a tiny bit of espresso powder to the dry ingredients to enhance the chocolate flavor.

SUBSTITUTIONS:

• Cocoa Powder: Can use dark cocoa for a deeper chocolate flavor.
• Butter: Can substitute with coconut oil for dairy-free, but the flavor will be different.
• Chocolate Chips: Use any type you prefer, these would be amazing as a chocolate chip cookie base!
• Peppermint Extract: If you don’t have peppermint extract, you can add more crushed candy, but the peppermint flavor won’t be as strong throughout.
• Eggs: You can try using just egg yolks for an even richer, fudgier cookie.

FAQs about these peppermint cookies:

Why are my cookies flat? Make sure your butter isn’t too soft or melted, and check that your baking soda is fresh. Also, chill the cookie dough balls if the dough seems too soft.

Can I make these without peppermint? Yes! Just leave out the peppermint extract and crushed candy for regular double chocolate cookies.

My cookies are too cakey, what happened? You probably overbaked them or added too much flour. Make sure to measure flour correctly (spoon it into the measuring cup and level it off) and don’t overbake.

Can I make these ahead? Absolutely! The dough can be made and refrigerated for up to 3 days, or frozen for up to 3 months. You can also bake the cookies ahead and store them.

The crushed peppermint won’t stick to my cookies. Make sure you’re adding it while the cookies are still warm right out of the oven. The residual heat helps it stick. To be honest, I knock the candy off of mine and eat it like a chocolate chip cookie, just soft, nothing hard and crunchy, just perfect cookies!