If you’re on the hunt for a truly festive treat to celebrate the season or anytime you want a cozy, refreshing twist, I’ve got just the thing: my Chocolate Peppermint Cookies Recipe. These cookies have the richness of dark cocoa paired with a cool peppermint kick that just hits the spot every time. I absolutely love how they come out soft, fudgy, and studded with melty chocolate chips and that perfect crunch of crushed peppermint candy. Trust me, once you try these, your holiday cookie lineup will have a new favorite star!
Why You’ll Love This Recipe
- Perfect balance of flavors: Deep cocoa richness complements refreshing peppermint for a delicious holiday vibe.
- Soft & fudgy texture: Unlike some cookies that get too hard, these stay tender and chewy with crisp edges.
- Easy to customize: Add an extra drizzle of chocolate or frosting for a deluxe treat.
- Great for gifting: These cookies look beautiful and taste amazing, perfect for sharing with friends and family.
Ingredients You’ll Need
All the ingredients combine to create this dreamy blend of chocolate and peppermint you’ll crave. Plus, a little espresso powder sneaks in to boost that chocolaty depth, which is a trick I picked up after some experimenting. When shopping, make sure to grab good-quality cocoa powder and peppermint extract—you’ll taste the difference!
- All purpose flour: Provides the perfect structure without weighing the cookies down.
- Espresso powder: Enhances the chocolate flavor in a subtle but powerful way.
- Cornstarch: Gives the cookies that tender, melt-in-your-mouth texture.
- Baking soda: Helps the cookies rise just right and keeps them soft.
- Salt: Balances the sweetness and enhances all the flavors.
- Unsalted butter: Room temperature butter creamed with sugar creates that classic cookie base.
- Light brown sugar: Adds moisture and a subtle caramel note.
- Granulated sugar: Gives a slight crispiness to the edges.
- Dutch processed cocoa powder: Rich, smooth chocolate that forms the heart of the cookie.
- Eggs: Room temperature eggs help bring everything together and keep it tender.
- Peppermint extract: The star flavor that makes these cookies feel festive and fresh.
- Vanilla extract: Lifts the entire flavor profile with warmth and sweetness.
- Chocolate chips: Melty spots of chocolate in every bite—you can never have too much!
- Crushed peppermint candy: Adds crunch and a cooling peppermint finish that’s irresistible.
Variations
One of the best things about this Chocolate Peppermint Cookies Recipe is how easy it is to make your own. Over time, I’ve played around with a few tweaks that really suit different preferences or occasions—I encourage you to try them out and find your perfect version!
- Chocolate drizzle topping: I like melting white or dark chocolate and drizzling it on top for an extra special look and taste—great for holiday parties.
- Peppermint frosting: If you want to turn these cookies into mini decadent desserts, try a peppermint-flavored buttercream on top; it adds sweetness and a soft texture contrast.
- Gluten-free swap: I’ve had success using a 1:1 gluten-free baking flour blend when friends have dietary needs—just watch your baking time.
- Extra peppermint punch: Feeling bold? Add an extra half teaspoon of peppermint extract, but be careful not to overpower the chocolate.
How to Make Chocolate Peppermint Cookies Recipe
Step 1: Prep your dry ingredients
Start by whisking together the flour, espresso powder, cornstarch, baking soda, and salt in a bowl until everything is evenly mixed. This little step ensures your cookies have consistent texture and that the espresso powder distributes perfectly, bringing out the chocolate without that bitter coffee punch.
Step 2: Cream your butter and sugars
Using a stand mixer with a paddle attachment (or a hand mixer works too), cream your softened butter with both brown and granulated sugars for 2 to 3 minutes on medium speed. The key is to get this mixture light and fluffy, so don’t rush it—it’s what makes the cookies soft and chewy later on.
Step 3: Add the chocolate and peppermint flavors
Turn your mixer to low and incorporate the Dutch-processed cocoa powder, eggs, vanilla extract, and peppermint extract one at a time. I usually start with one tablespoon of peppermint extract and adjust to taste because it’s quite potent. Mix until smooth and everything is beautifully combined.
Step 4: Combine wet and dry ingredients
Gently fold your dry ingredients into the wet mixture using a spatula or the mixer on low speed until just combined. Overmixing here can make cookies tough, so patience is key. Then fold in the chocolate chips carefully—try not to break them up too much.
Step 5: Chill the dough
Cover your cookie dough and refrigerate it for at least 30 minutes, up to 2 hours. I’ve found this step essential for keeping the cookies from spreading too much during baking, resulting in a thicker, fudgier center. Meanwhile, preheat your oven to 350°F (177°C) and line your baking sheet with parchment paper.
Step 6: Scoop and bake
Use a medium cookie scoop (around 2 tablespoons) to portion out cookie dough balls onto your baking sheet, spacing them about 3 inches apart. Bake for 10 to 12 minutes until edges are set and the tops are puffed slightly. As soon as they come out, use a cookie cutter or biscuit ring to gently round out any uneven edges, which gives them that professional look I adore.
Step 7: Add crushed peppermint topping
While the cookies are still warm, sprinkle the crushed peppermint candy over the tops and lightly press it in so it sticks. This fresh peppermint crunch is one of my favorite touches—it melts slightly but stays delightfully crisp.
Step 8: Cool and enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. These cookies come out soft and fudgy, melting on your tongue with the perfect candy crunch. If you want to step it up, try drizzling melted dark or white chocolate over the cooled cookies or dip half of each cookie in melted chocolate and sprinkle crushed peppermint on top.
Pro Tips for Making Chocolate Peppermint Cookies Recipe
- Use room temperature ingredients: Soft butter and eggs blend more easily and help with that tender chewiness.
- Don’t skip chilling the dough: It keeps the cookies from spreading too thin and develops flavors better.
- Espresso powder is a secret weapon: Even if you don’t drink coffee, it amplifies the chocolate depth without adding coffee flavor.
- Add peppermint gradually: Peppermint extract is strong—too much can be overpowering, so start with less and add more if needed.
How to Serve Chocolate Peppermint Cookies Recipe
Garnishes
I usually stick to the crushed peppermint candy on top because that adds both peppermint flavor and a decorative crunch. But on special occasions, I love drizzling some melted white chocolate and then sprinkling a bit more candy cane pieces or even edible glitter for some sparkle—makes the cookies look extra festive and inviting!
Side Dishes
These cookies are an amazing pairing with some hot cocoa topped with whipped cream or a peppermint mocha if you’re looking for an indulgent treat. For a party, I like serving them alongside salty snacks like pretzels or nuts to balance the sweetness. They also go perfectly with a scoop of vanilla or peppermint ice cream for an extra decadent dessert.
Creative Ways to Present
For holiday parties, I’ve wrapped stacks of these cookies with festive ribbons or placed them in clear jars layered with candy canes and small ornaments. Another fun idea is to arrange the cookies on a tiered stand alongside peppermint sticks and chocolate-dipped spoons—you’ll get compliments on your creative and cozy presentation every time.
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature, and they stay delightfully fresh for up to a week. I always recommend eating them within the first 2-3 days for the best soft, fudgy texture. To keep that fresh-baked feeling, I put a slice of bread in the container—it helps maintain moisture beautifully.
Freezing
If you want to stash some for later, these cookies freeze wonderfully. I freeze the cookie dough balls on a baking sheet first, then transfer them to a freezer-safe bag. When I’m ready to bake, I just pop them right into the oven without thawing, adding an extra minute or two to the baking time. Already baked cookies also freeze well; just thaw them at room temperature.
Reheating
To bring the cookies back to that fresh-from-the-oven feel, I warm them in a microwave for 10-15 seconds or briefly in a preheated 300°F oven for about 5 minutes. This revives the soft texture and melty chocolate nicely without drying them out.
FAQs
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Can I use regular cocoa powder instead of Dutch processed?
You can, but Dutch processed cocoa powder is less acidic and gives a smoother, richer flavor that pairs beautifully with the peppermint. If you use natural cocoa powder, consider adjusting the baking soda as it reacts differently with acidity.
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How strong is the peppermint flavor in this recipe?
The peppermint flavor is noticeable but balanced; you’ll get a refreshing lift without it overpowering the chocolate. You can adjust the peppermint extract amount from 1 to 2 teaspoons to fit your preference, but start low to avoid it becoming too intense.
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Why do I need to chill the dough before baking?
Chilling the dough solidifies the butter and helps control how much the cookies spread during baking, resulting in a thicker, fudgier cookie. It also lets the flavors marry better, making the chocolate and peppermint more prominent.
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Can I substitute peppermint extract with peppermint oil or fresh mint?
Peppermint extract is ideal because it’s food-safe and evenly disperses flavor. Peppermint oil can be much stronger and tricky to measure. Fresh mint leaves won’t give the same sharp, cooling flavor and might affect the cookie texture. For the best results, stick with peppermint extract.
Final Thoughts
This Chocolate Peppermint Cookies Recipe holds a special place in my heart because it brings together two flavors I adore—chocolate and peppermint—in such a simple, satisfying way. I hope when you try it, these cookies will become a staple in your kitchen like they have in mine. Whether baking for the holidays or just because, these cookies will brighten your day and warm your soul. So grab your mixing bowl and get started—your new favorite cookie experience awaits!
Print
Chocolate Peppermint Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Peppermint Cookies are soft, fudgy, and bursting with rich cocoa and refreshing peppermint flavor. Perfect for the holiday season or any time you crave a festive treat, these cookies combine the deep taste of Dutch-processed cocoa with a hint of espresso powder, enhanced by peppermint extract and topped with crushed peppermint candy for an extra minty crunch.
Ingredients
Dry Ingredients
- 2 cups (240 g) all purpose flour
- 2 teaspoons espresso powder
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar
- 1 cup (200 g) granulated sugar
- ¾ cup (60 g) Dutch processed cocoa powder
- 2 large eggs, room temperature
- 1 – 2 teaspoons (5 – 10 ml) peppermint extract
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 1 cup (170 g) chocolate chips
- ¼ – ½ cup crushed peppermint candy
Instructions
- Mix Dry Ingredients: In a mixing bowl, whisk together the all purpose flour, espresso powder, cornstarch, baking soda, and salt until well combined. Set aside for now.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter, light brown sugar, and granulated sugar on medium speed for 2 to 3 minutes until the mixture is smooth and well combined.
- Add Cocoa, Eggs, and Extracts: On low speed, add the Dutch processed cocoa powder, then incorporate the eggs one at a time, followed by the vanilla extract and peppermint extract. Continue mixing until the batter is smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually mix the prepared dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the cookies tender. Gently fold in the chocolate chips.
- Chill Dough: Cover the cookie dough and refrigerate for 30 minutes up to 2 hours to firm up. Meanwhile, preheat the oven to 350°F (177°C) and line a large baking sheet with parchment paper.
- Scoop and Arrange: Using a medium cookie scoop (about 2 tablespoons or 30 ml), form cookie dough balls and place them approximately 3 inches (8 cm) apart on the prepared baking sheet.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes until the edges are set and the tops are slightly puffed. Remove from the oven and quickly reshape any misshapen cookies with a biscuit or cookie cutter slightly wider than the cookie to form perfect circles.
- Add Peppermint Candy: While cookies are still hot, sprinkle and gently press the crushed peppermint candy onto the tops of the cookies so they stick as they cool.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to room temperature. Enjoy as is or optionally decorate with melted chocolate drizzle or frosting as desired.
- Optional Chocolate or White Chocolate Topping: Melt 8 to 12 oz of white or dark chocolate with 1 teaspoon coconut oil until smooth. Dip half of each cooled cookie into the chocolate and immediately sprinkle with crushed peppermint candy. Let set before serving.
- Optional Peppermint Frosting: Cream ½ cup (113 g) room temperature butter with 2 ½ cups (300 g) powdered sugar and 1 teaspoon peppermint extract until smooth. Dollop onto cooled cookies and garnish with crushed candy cane pieces.
Notes
- Storage: Store the chocolate peppermint cookies in an airtight container at room temperature for up to one week. For optimal freshness and flavor, consume within 2 to 3 days.
- Chocolate or White Chocolate Topping: To add an extra layer of flavor, melt 8 to 12 ounces of white or dark chocolate with 1 teaspoon of coconut oil, whisk until smooth, then dip half of each cooled cookie and top with crushed peppermint candy. Let set before serving.
- Peppermint Frosting: Make a luscious peppermint frosting by creaming ½ cup (113 g) butter with 2 ½ cups (300 g) powdered sugar and 1 teaspoon peppermint extract. Use it to frost cooled cookies and sprinkle with crushed candy canes for a festive finish.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
