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Chocolate Peppermint Cookies Recipe

4.8 from 52 reviews

These Chocolate Peppermint Cookies combine rich cocoa and chocolate chips with the refreshing flavor of peppermint extract and crushed candy canes. Soft and chewy with a fudgy texture, these cookies are perfect for the holidays or any time you crave a sweet mint-chocolate treat.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour (125 grams)
  • 2/3 cup cocoa powder (60 grams)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 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

Chocolate and Toppings

  • 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 (for drizzling)
  • 3 candy canes, crushed

Instructions

  1. Prepare dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt, then whisk to combine. Set aside.
  2. Cream butter and sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
  3. Add egg and extracts: Beat in the egg, peppermint extract, and vanilla extract until fully incorporated.
  4. Combine dry and wet ingredients: Gradually add the dry flour mixture into the butter mixture and beat until just combined. The dough will be very thick and sticky.
  5. Fold in chocolate chips: Stir in the chocolate chips evenly into the dough.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 48 hours to allow the dough to firm up and flavors to meld.
  7. Preheat oven and prepare baking sheet: When ready to bake, preheat the oven to 350℉ (180℃). Line cookie sheets with parchment paper or silicone mats. Remove dough from refrigerator and let sit for about 10 minutes if it has been chilled overnight.
  8. Form cookies: Scoop the dough into balls about 1 to 1½ tablespoons each (approximately 30 grams) and place them 2 inches apart on the baking sheets.
  9. Bake: Bake one sheet at a time in the center of the oven for 8-11 minutes, or until the tops are just set. For thinner cookies, gently press down the dough balls before baking.
  10. Cool cookies: Let the cookies cool on the baking sheets for a few minutes.
  11. Melt chocolate for drizzle: Finely chop the semi-sweet chocolate. Melt it using a double boiler over gently simmering water without the water touching the bowl, or melt in the microwave in 45-second intervals on medium power, stirring between each until smooth.
  12. Decorate cookies: Use a small spoon to drizzle the melted chocolate over each cookie, or paint half of each cookie’s top with the melted chocolate using the back of a spoon. Immediately sprinkle crushed candy canes over the chocolate before it sets.

Notes

  • Chilling the dough is necessary to achieve the best texture and flavor depth.
  • Allow dough to soften slightly after chilling for easier handling.
  • You can substitute semi-sweet chocolate chips for the dark chocolate chips if preferred.
  • Use parchment paper or silicone mats to prevent sticking and for easier cleanup.
  • Store cookies in an airtight container at room temperature for up to a week.
  • For extra peppermint flavor, add a bit more peppermint extract but be careful not to overpower the chocolate taste.

Keywords: chocolate peppermint cookies, peppermint cookies, holiday cookies, chocolate chip cookies, peppermint extract, crushed candy canes