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.
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.