Foolproof chewy chocolate peppermint cookies are always a favorite Christmas cookie recipe – they’re quick and easy to make.
‘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. I have been sharing a lot of baked goods with family and friends and somehow have neglected my dessert loving husband, so I whipped up one of our favorite seasonal combinations last night – chocolate and peppermint.
These chewy Chocolate Peppermint Cookies are incredible alone or served hot with a scoop of ice cream (may I recommend marshmallow ice cream)? Either way, you won’t be disappointed! Chocolate Mint Cookies are so fudgy.
Chocolate Mint Cookies are made with staple ingredients. Butter, vanilla, eggs, sugar, cocoa, flour, baking soda, salt and topped crushed candy cane for the perfect mix of chocolate and peppermint! The peppermint candy adds such beautiful color, too! I don’t use any peppermint extract, but for extra mint flavor you can substitute vanilla for peppermint extract.
I always purchase crushed peppermint for the sake of ease – especially since I use it in a number of recipes like my Peppermint Ice Cream, Merry Mint with Peppermint Schnapps, Salted Peppermint Bark and Peppermint Cookies. However, you can also crush peppermints or candy canes – whichever is easiest for you!
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 them a full body so your cookies don’t fall flat. It’s a great trick for most cookie recipes!
Tips to Make Chocolate Peppermint Cookies:
- Make sure your butter is soft, not melted. That will ensure that your cookies don’t fall flat.
- You can refrigerate dough for 20 minute for a thicker cookie.
- For easy cleanup, line your baking sheets with parchment paper. Any excess crushed peppermint candy will melt and stick to your sheets.
Chewy Chocolate Peppermint Cookies
- 1 1/4 c butter softened
- 2 c sugar
- 1 Tbsp vanilla
- 2 eggs
- 2 c flour
- 3/4 c cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp candy cane crushed
- 1 c candy cane crushed to top
- 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.
Make sure butter is only softened, not melted.
You can refrigerate 20 minutes to ensure fuller cookies.