Introduction

These Chocolate Peppermint Cookies combine rich cocoa and smooth chocolate with a refreshing hint of peppermint, making them a perfect festive treat. Their soft, chewy texture and crushed candy cane topping create a delightful holiday flavor that’s sure to please any crowd.

A single round chocolate cookie with a cracked surface sits on white parchment, covered with thin diagonal drizzles of melted chocolate. The top is sprinkled with small pieces of red and white crushed peppermint candy, creating a festive look. The cookie appears thick and dense, with a rich dark brown color capturing the texture of baked dough and chunks of chocolate inside. The whole scene is set on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour (125 grams)
2/3 cup cocoa powder (60 grams)
1/2 teaspoon baking soda
1/4 teaspoon salt
10 tablespoons unsalted butter (140 grams), softened but not melting
2/3 cup brown sugar (140 grams), light or dark
1/3 cup granulated sugar (67 grams)
1 large egg, room temperature
1 teaspoon peppermint extract
1 teaspoon vanilla extract
3/4 cup chocolate chips (about 120 grams), dark or semi-sweet
4 ounces semi-sweet chocolate (112 grams) or about 2/3 cup chocolate chips
3 candy canes, crushed

Instructions

Step 1: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk to combine and set aside.
Step 2: In a large bowl, beat the softened butter with the brown sugar and granulated sugar until creamy.
Step 3: Add the egg, peppermint extract, and vanilla extract to the butter mixture and beat until smooth.
Step 4: Gradually add the dry ingredients to the wet mixture, beating until just combined. The dough will be thick and sticky.
Step 5: Stir in the chocolate chips by hand.
Step 6: Cover the dough with plastic wrap and refrigerate for at least 2 hours, or up to 48 hours for best flavor.
Step 7: When ready to bake, preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
Step 8: If refrigerated overnight, let the dough sit at room temperature for about 10 minutes before handling.
Step 9: Scoop dough into 1 to 1½ tablespoon-sized balls (about 1 ounce or 30 grams each) and place them 2 inches apart on the baking sheets.
Step 10: Bake one sheet at a time in the oven’s middle rack for 8 to 11 minutes, until the tops look set. For thinner cookies, gently press down the dough balls before baking.
Step 11: Let the cookies cool on the baking sheets completely.
Step 12: Chop the semi-sweet chocolate finely and melt it using a double boiler or microwave in 45-second intervals on medium power, stirring between each, until smooth.
Step 13: Drizzle the melted chocolate over the cooled cookies using a small spoon, or paint half of each cookie with chocolate.
Step 14: While the chocolate is still wet, sprinkle crushed candy canes on top to finish.

Tips & Variations

For a softer cookie, bake closer to 8 minutes; for a chewier texture, bake near 11 minutes.
Use dark or semi-sweet chocolate chips according to your sweetness preference.
Substitute peppermint extract with a few drops of mint oil if you want a stronger mint flavor.
Store the dough in the refrigerator for up to 48 hours to deepen the flavor and improve texture.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. Reheat gently in a microwave or enjoy thawed at room temperature.

How to Serve

A stack of four round, dark chocolate cookies sits on a piece of white parchment paper on a white marbled surface, each cookie rich and dense with visible cracks on the surface. The top cookie is drizzled with thin lines of shiny melted chocolate and sprinkled with small white and red crushed candy pieces, adding texture and color contrast. Behind the cookies, there is a clear glass filled with white milk, and a red, green, black, and cream plaid cloth partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without peppermint extract?

Yes, you can omit the peppermint extract for a classic chocolate cookie, or substitute with vanilla extract for a milder flavor.

Do I have to chill the dough before baking?

Chilling the dough helps to develop flavor and prevents spreading, resulting in thicker, chewier cookies. While you can bake immediately, chilling is recommended for best results.