Foolproof chewy chocolate peppermint cookies are always a favorite Christmas cookie recipe – they’re quick and easy to make with just a handful of simple ingredients. Perfect for cookie exchanges and all of your holiday gatherings. 

Chocolate peppermint cookies on a baking sheet with text overlay
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‘Tis the season to be baking, fa la la la la, la la la la. It seems the last couple of weeks have been filled with baking and Christmas music, maybe that’s why the holiday season feels like it’s going by so fast this year. 

These chewy Chocolate Peppermint Cookies are incredible alone or served hot with a scoop of ice cream (may I recommend marshmallow ice cream or Peppermint Ice Cream Recipe)? Either way, you won’t be disappointed! Chocolate Mint Cookies are so fudgy!

It takes less than 20 minutes to make a large batch of these cookies from scratch!

You just need a handful of simple ingredients to make these delicious holiday cookies!

Baked cookies on a baking sheet

How to Make Chocolate Peppermint Cookies

  1. Preheat oven to 350 degrees.
  2. Cream butter, sugar and vanilla until light and fluffy. 
  3. Incorporate eggs, careful not to overbeat.
  4. Add flour, cocoa powder, baking soda and salt. Mix until just combined and stir in peppermint or top with peppermint.
  5. Drop dough balls onto cookie sheets and bake 8 minutes.

Variations

  • For extra mint flavor you can substitute vanilla for peppermint extract
  • Ice with a layer of chocolate ganache 

Tips

  • Soften Butter – Make sure your butter is soft, not melted. That will ensure that your cookies don’t fall flat.
  • Refrigerate Dough – You can refrigerate dough for 20 minute for a thicker cookie.
  • Easy Cleanup – For easy cleanup, line your baking sheets with parchment paper. Any excess crushed peppermint candy will melt and stick to your sheets.

How to Avoid Flat Cookies

This cookie dough batter is as good as the cookies themselves – it’s so fudgy! That also means it can be slightly sticky. I use a cookie scoop to make fuss-free dough balls.

Using a cookie scoop also helps give your chocolate peppermint cookies a full body so your cookies don’t fall flat. It’s a great trick for most cookie recipes!

Close up of a chocolate peppermint cookie

To Store

  • Room Temperature – Once the cookies have totally cooled, transfer them to an airtight container and separate them with parchment. Store at room temperature or in the refrigerator up to 5 days.
  • Freeze – Store in an airtight container or freezer bag. Freeze up to 3 months. Bring to room temperature to thaw.
Baked cookies just out of the oven
Chewy Chocolate Peppermint Cookies on a baking sheet ready to serve

If you try these chocolate peppermint cookies, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too! For more easy recipes and simple living ideas, subscribe to my newsletter!

Chewy chocolate cookie recipe
4.92 from 24 votes

Chewy Chocolate Peppermint Cookies

Foolproof chewy chocolate peppermint cookies are always a favorite Christmas cookie recipe – they're quick and easy to make with just a handful of simple ingredients. Perfect for cookie exchanges and all of your holiday gatherings. 
Prep: 10 minutes
Cook: 8 minutes
Total: 18 minutes
Servings: 36 cookies
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Ingredients  

  • 1 1/4 cups butter softened
  • 2 cups white granulated sugar
  • 1 tablespoon vanilla
  • 2 eggs
  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon candy cane crushed
  • 1 cups candy cane crushed to top

Instructions 

  • Preheat oven to 350 degrees.
  • Cream butter, sugar and vanilla until light and fluffy. 
  • Incorporate eggs, careful not to overbeat.
  • Add flour, cocoa powder, baking soda and salt. Mix until just combined and stir in peppermint or top with peppermint.
  • Drop dough balls onto cookie sheets and bake 8 minutes.

Julie’s Tips

Substitutions

  • Butter – Salted or unsalted, your preference
  • Vanilla – For extra mint flavor you can substitute vanilla for peppermint extract
  • Candy Canes or Crushed Peppermint – I always purchase crushed peppermint for the sake of ease, but you can also crush peppermints or candy canes

Variations

  • Ice with a layer of chocolate ganache 
  • Fold in chocolate chips

To Store

  • Room Temperature – Once the cookies have totally cooled, transfer them to an airtight container and separate them with parchment. Store at room temperature or in the refrigerator up to 5 days.
  • Freeze – Store in an airtight container or freezer bag. Freeze up to 3 months. Bring to room temperature to thaw.

Tips

  • Soften Butter – Make sure your butter is soft, not melted. That will ensure that your cookies don’t fall flat.
  • Refrigerate Dough – You can refrigerate dough for 20 minute for a thicker cookie.
  • Use a Cookie Scoop – This will create a consistent cookie size and also prevent them from falling flat.
  • Easy Cleanup – For easy cleanup, line your baking sheets with parchment paper. Any excess crushed peppermint candy will melt and stick to your sheets.
Calories: 159kcal | Carbohydrates: 24g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 127mg | Potassium: 40mg | Sugar: 16g | Vitamin A: 210IU | Calcium: 7mg | Iron: 0.6mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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22 Comments

  1. I made these cookies this year for giving away to family, friends, and teachers! Amazing chocolate and peppermint cookies. I did add 1/2 cup crushed candy canes to the cookie mixture itself instead of adding to the top at the end. Thanks for sharing I will make these every year!

  2. Oh my goodness! So wish I would have found your blog a month ago! This is my fav combo! Well, who cares if Christmas is past, I’ll just have to make them anyway! Loving your blog! Thanks!

    1. I’m embrace chocolate and peppermint through February – especially chocolate cobbler topped with peppermint ice cream!