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Chocolate Peppermint Cookies
Chocolate peppermint cookies are soft and chewy cookies featuring melty semi-sweet chocolate chips paired with crunchy, refreshing peppermint pieces.
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Chocolate peppermint cookies are the perfect marriage of peppermint and chocolate flavors and are here to satisfy your deepest chocolate peppermint cravings. These double chocolate peppermint cookies are rich, fudgy brownie cookies, full of chocolate and peppermint flavor, with chewy centers, melty chocolate chips, and crunchy peppermint candies in each bite. Chocolate peppermint cookies are a delicious holiday treat that you can enjoy all year round!
Looking for more recipes that feature the tantalizing combination of chocolate and peppermint? You’ll definitely want to try Peppermint Brownies, Peppermint Bark Fudge, and Crockpot Peppermint Hot Chocolate.
Chocolate Peppermint Cookies Ingredients
You will need:
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¼ cup packed brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup semisweet or dark chocolate chips
- ¼ cup crushed peppermint candy, about 3 candy canes or 15 peppermints
Substitutions and Additions
COCOA POWDER: I used regular cocoa powder, but Dutch cocoa powder can also be used for these double chocolate cookies.
CHOCOLATE: Semi-sweet chocolate chips give the perfect amount of sweetness and balance the cocoa powder.
But for a less sweet, richer flavor, dark chocolate may be used. You can also use chocolate chunks instead of chips in this chocolate peppermint cookie recipe.
PEPPERMINT: You can use crushed candy canes or round peppermint candies.
You can also use already crushed candy pieces, peppermint crunch, or chopped peppermint Andes mints in your peppermint chocolate chip cookie recipe.
How to Make Chocolate Peppermint Cookies
PRO TIP: Make sure that your butter is at room temperature. It is important that it is soft so that it mixes well into the ingredients. The softened butter also helps the cookies spread properly.
STEP ONE: Preheat the oven to 350°F and line a baking sheet with parchment paper or a Silpat mat.
STEP TWO: Sift the flour, cocoa powder, baking soda, baking powder, and salt in a medium-sized bowl. Set aside.
STEP THREE: In a large mixing bowl, beat the butter, brown sugar, and granulated sugar on medium-high speed using an electric mixer. Beat for 2 minutes, until light and creamy.
STEP FOUR: Scrape the sides, then add the egg, vanilla extract, and peppermint extract. Beat for an additional minute.
PRO TIP: Peppermint is a potent flavoring, so a little peppermint extract goes a long way!
STEP FIVE: Add the dry ingredients and mix on low speed until just combined. Then stir in the chocolate chips. The batter will be thick.
STEP SIX: Use a large cookie scoop to portion into 3 tablespoon-sized balls.
STEP SEVEN: Place cookie dough balls on a parchment-lined baking sheet at least 2 inches apart and bake for 7 to 9 minutes until the top of the cookie has a dry appearance.
PRO TIP: Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
STEP EIGHT: Remove from the oven. Immediately sprinkle crushed peppermints over the cookies. You can also press in additional chocolate chips if desired.
PRO TIP: To give your double chocolate peppermint cookies a bakery-like appearance, strategically place some peppermint pieces with the red stripes facing up and press additional chocolate chips into the cookies.
STEP NINE: Let the cookies cool on the cookie sheet for 5 minutes. Then transfer to a cooling rack and cool completely.
How to Serve Chocolate Peppermint Cookies
These chocolate chip peppermint cookies make a delightful addition to your festive celebrations. Make them part of your Christmas dessert table by serving them as part of a beautiful Christmas cookie platter or take them to a cookie exchange where this sweet and festive treat is bound to impress. Enjoy a cookie or two with a warm mug of hot chocolate or mint hot chocolate. You can also gift them! Wrapped in decorative boxes or bags tied with festive ribbons they make delightful homemade Christmas gifts for friends, family, neighbors, or coworkers.
Storage
MAKE AHEAD: If you want to get a head start on your holiday baking or simply want to plan ahead, you can make the dough for these peppermint chocolate cookies in advance of Christmas.
After preparing the dough according to the recipe instructions, shape it into a log and wrap it tightly with plastic wrap. You can refrigerate the dough log for up to 3 days or freeze it for up to 3 months. When you’re ready to bake, simply slice the chilled or thawed dough into rounds and bake as directed.
IN THE FRIDGE: To keep your baked chocolate peppermint cookies fresh for longer, store them in an airtight container in the refrigerator. Properly stored, these cookies will stay fresh for up to 1 week. Just make sure to place a piece of parchment paper or wax paper between layers to prevent them from sticking together.
IN THE FREEZER: Once the cookies have completely cooled, place them in a freezer-safe container or resealable plastic bag. Make sure to remove as much air as possible to prevent freezer burn. These cookies can be frozen for up to 2 months without any significant loss in quality.
When you’re ready to enjoy them, simply remove the desired amount from the freezer and let them thaw at room temperature for about 30 minutes.
REHEATING: If you prefer warm cookies, you can reheat them in the oven. Preheat the oven to 350°F (175°C), place the thawed cookies on a baking sheet, and bake for about 5 minutes until they are warm and fragrant. Be cautious not to overheat, as this can cause the chocolate to melt excessively.
Cookies can also be reheated in the microwave. Place the desired amount of cookies on a microwave-safe plate and heat them on high for 10 to 15 seconds. Check the cookie’s warmth and continue microwaving in 5-second intervals if needed. Remember, microwaving may affect the cookie’s texture slightly, but it’s a quick way to enjoy a warm treat.
Chocolate peppermint cookies are sure to get your taste buds tingling. Melty semi-sweet chocolate chips paired with crunchy, refreshing peppermint pieces to create an indulgent dessert. These delicious chocolate peppermint cookies are soft and chewy, with a delicious peppermint flavor that does not disappoint. Perfect for holiday baking and cookie exchanges, friends and family will swoon for these double chocolate peppermint cookies.
FREQUENTLY ASKED QUESTIONS
Can I make a larger batch of these peppermint chocolate cookies?
This peppermint chocolate cookie recipe can easily be doubled or tripled.
Do I have to sift the dry ingredients?
I recommend sifting to break up the cocoa powder, so there aren’t any clumps in your batch of chocolate cookies with peppermint recipe. If you want to skip this step, take care to mix the powder in well and break up any large pieces.
Do I need to refrigerate the dough?
These peppermint chocolate cookies are baked right away, with no refrigeration needed! If you want to make the dough in advance, it can be refrigerated for up to 3 days. Set the dough on the counter for 30 minutes before baking, or it will not spread.
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Chocolate Peppermint Cookies
Chocolate peppermint cookies are soft and chewy cookies featuring melty semi-sweet chocolate chips paired with crunchy, refreshing peppermint pieces.
Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¼ cup packed brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup semisweet or dark chocolate chips
- ¼ cup crushed peppermint candy about 3 candy canes or 15 peppermints
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a Silpat mat.
- Sift the flour, cocoa powder, baking soda, baking powder, and salt in a medium-sized bowl. Set aside.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar on medium-high speed using an electric mixer. Beat for 2 minutes, until light and creamy.
- Scrape the sides, then add the egg, vanilla extract, and peppermint extract. Beat for an additional minute.
- Add the dry ingredients and mix on low speed until just combined. Then stir in the chocolate chips. The batter will be thick.
- Use a large cookie scoop to portion into 3 tablespoon-sized balls.
- Place cookie dough balls on a parchment-lined baking sheet at least 2 inches apart and bake for 7 to 9 minutes until the top of the cookie has a dry appearance.
- Remove from the oven. Immediately sprinkle crushed peppermints over the cookies. You can also press in additional chocolate chips if desired.
- Let the cookies cool on the cookie sheet for 5 minutes. Then transfer to a cooling rack and cool completely.
Notes
Make sure that your butter is at room temperature. It is important that it is soft so that it mixes well into the ingredients. The softened butter also helps the cookies spread properly.
Peppermint is a potent flavoring, so a little peppermint extract goes a long way!
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
To give your double chocolate peppermint cookies a bakery-like appearance, strategically place some peppermint pieces with the red stripes facing up and press additional chocolate chips into the cookies.
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