Chocolate Peppermint Cookies

LAST UPDATED: Apr 28, 2020 | PUBLISHED: Dec 15, 2015 | By:

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

‘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!

Chocolate Peppermint Cookie Ingredients

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

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Chewy chocolate cookie recipe

Chewy Chocolate Peppermint Cookies

Julie Blanner
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. 
4.94 from 15 votes
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Course Dessert
Cuisine American
Servings 36 cookies
Calories 159 kcal

Ingredients
  

  • 1 1/4 cups butter softened
  • 2 cups sugar
  • 1 tablespoon vanilla
  • 2 eggs
  • 2 cups 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.

Notes

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.

Nutrition

Calories:159kcalCarbohydrates:24gProtein:1gFat:6gSaturated Fat:4gCholesterol:26mgSodium:127mgPotassium:40mgSugar:16gVitamin A:210IUCalcium:7mgIron:0.6mg
Did you Make This Recipe?Mention @JulieBlanner
Disclosure

mini loaves of bread gift wrapped