Name: Chocolate Peppermint Cookies 8 Irresistible Steps For Perfect Holiday Treats
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 2 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; 1 cup granulated sugar; 2/3 cup packed light brown sugar; 2 large eggs, room temperature; 2 teaspoons pure vanilla extract; 1 teaspoon pure peppermint extract; 2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups semi-sweet chocolate chips; 1/2 cup crushed candy canes (about 6-8 standard candy canes); Extra chocolate chips and candy cane pieces for topping (optional)

Jump to Recipe

Chocolate Peppermint Cookies are the perfect answer when you need festive treats that deliver bakery-quality results without spending all day in the kitchen. Tired of cookies that spread into thin, crispy disasters or turn out cakey instead of chewy? These double chocolate delights feature intense cocoa flavor, refreshing peppermint essence, and that coveted soft-yet-structured texture that makes everyone reach for seconds before finishing their first.

Hi, I’m Jack welcome to my kitchen! As the recipe developer behind Cooks Foody, I’ve spent countless December evenings perfecting these cookies after my family declared store-bought peppermint treats just don’t compare to homemade.

What started as a simple holiday baking experiment evolved into the most-requested cookie at every winter gathering, office exchange, and neighborhood party I attend. These Chocolate Peppermint Cookies have become my signature contribution to the season.

This complete guide reveals everything you need for cookie perfection: why this recipe works so reliably, how to choose quality chocolate and peppermint, detailed mixing and baking instructions, professional tips for ideal texture, creative variations for different preferences, beautiful serving presentation ideas, and answers to common baking questions. Let’s create cookies that become your new holiday tradition!

Why These Chocolate Peppermint Cookies Work

These Chocolate Peppermint Cookies have earned their place as reader favorites at Cooks Foody because they solve the biggest holiday baking frustrations:

Double chocolate delivers intense flavor without bitterness: Using both cocoa powder and melted chocolate creates complex, rich taste that satisfies serious chocolate lovers. The combination provides depth that single-chocolate recipes can’t match, while brown sugar adds moisture that prevents the dry, chalky texture some cocoa-heavy cookies develop.
Precise peppermint balance avoids toothpaste taste: The carefully measured peppermint extract and crushed candy canes deliver refreshing mint flavor without overwhelming the chocolate. Many recipes go overboard, creating cookies that taste medicinal rather than delicious this formula hits the perfect sweet spot.
Chilling the dough guarantees thick, chewy cookies: A 30-minute rest in the refrigerator firms up the butter, preventing excessive spreading that turns cookies thin and crispy. This step also allows flour to hydrate fully, creating that signature soft center with slightly crisp edges everyone craves.
Room-temperature ingredients ensure smooth mixing: Starting with properly tempered butter, eggs, and other components creates silky batter that bakes evenly. Cold ingredients lead to overmixing as you try to incorporate them, developing too much gluten and creating tough, dense cookies instead of tender ones.
Make-ahead friendly for stress-free entertaining: Mix the dough up to three days before baking or freeze shaped cookie balls for three months. This flexibility means you can spread holiday prep across multiple days instead of marathon baking sessions that leave you exhausted.

Choosing the Right Ingredients for Chocolate Peppermint Cookies

Quality ingredients transform good Chocolate Peppermint Cookies into extraordinary ones that guests remember. Here’s your comprehensive selection guide:

Best Chocolate for These Cookies

Premium cocoa powder forms the foundation of exceptional Chocolate Peppermint Cookies. Dutch-processed cocoa delivers darker color and smoother, less acidic taste compared to natural cocoa, though either works in this recipe. Look for cocoa with at least 20% cocoa butter content listed on labels higher percentages create richer flavor and better texture.

Semi-sweet chocolate chips or chopped chocolate bars provide the “double chocolate” element. Choose chocolate with 50-60% cacao for balanced sweetness that complements peppermint without competing. Ghirardelli, Guittard, and Callebaut deliver consistent results, though quality store brands work well too. Avoid chocolate chips labeled “baking chips” as these contain less cocoa butter and won’t melt as smoothly.

For the ultimate luxury version, use chopped dark chocolate bars (60-70% cacao) instead of chips. Bar chocolate melts into glossy puddles throughout cookies rather than maintaining chip shape, creating more dramatic visual appeal and intense chocolate bursts in every bite.

Buying Tips

When shopping for Chocolate Peppermint Cookies ingredients, choose pure peppermint extract over imitation versions. Real extract costs more but requires less volume and delivers authentic mint flavor without chemical aftertaste. McCormick and Nielsen-Massey are reliable brands found in most supermarkets.

Buy candy canes specifically for crushing rather than using ones from your Christmas tree tree candy canes often absorb humidity and become sticky, creating crushing problems. Purchase candy canes at least one week before baking to ensure they’re fresh and crisp. Check that they’re not individually wrapped in cellophane, which adds tedious unwrapping time.

Select unsalted butter from the refrigerated section, never the freezer case where butter may have been stored improperly. Feel packages to ensure they’re uniformly firm soft spots indicate temperature fluctuations that affect quality. European-style butter with higher fat content (82-84% versus standard 80%) creates even richer cookies, though regular unsalted butter works perfectly.

Substitutions

Need ingredient swaps for your Chocolate Peppermint Cookies? Replace all-purpose flour with gluten-free 1-to-1 baking blend for celiac-friendly versions add 1/4 teaspoon xanthan gum if your blend doesn’t include it. Texture will be slightly more delicate but still delicious.

Substitute butter with coconut oil in equal amounts for dairy-free cookies, though flavor and texture change noticeably. For best results, use refined coconut oil which doesn’t add coconut taste. Vegan butter alternatives like Earth Balance work well too, maintaining texture better than coconut oil.

Replace candy canes with peppermint baking chips if you prefer uniform mint distribution without crunchy pieces. Or use 1/2 teaspoon peppermint oil instead of extract for more intense flavor – oil is concentrated, so reduce the amount significantly. Swap semi-sweet chocolate for milk chocolate if you prefer sweeter, less intense cookies.

Ingredients & Prep for Chocolate Peppermint Cookies

Cookie Dough Essentials

Before beginning your Chocolate Peppermint Cookies, proper ingredient preparation ensures success. Remove butter from the refrigerator 45-60 minutes before mixing it should be cool room temperature, meaning it holds its shape but yields to gentle pressure. Butter that’s too warm creates greasy dough; too cold creates lumpy batter requiring overmixing.

Bring eggs to room temperature by placing them (still in shells) in a bowl of warm tap water for 10 minutes. Room-temperature eggs incorporate smoothly and create better emulsion with butter and sugar. Meanwhile, unwrap candy canes and place them in a heavy-duty zip-top bag, then crush with a rolling pin or meat mallet into small pieces ranging from fine powder to 1/4-inch chunks for textural variety.

Measure flour using the spoon-and-level method rather than scooping directly from the bag, which packs flour and creates dry, tough cookies. Sift cocoa powder to remove any lumps that create bitter pockets in finished cookies. These preparation steps take ten extra minutes but dramatically improve consistency.

Main Cookie Ingredients

1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
2/3 cup packed light brown sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 teaspoon pure peppermint extract
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1/2 cup crushed candy canes (about 6-8 standard candy canes)

Pantry Staples

Keep these basics on hand for Chocolate Peppermint Cookies and other holiday baking: extra candy canes for decorating, coarse sanding sugar in red and white, additional chocolate chips for pressing into warm cookies, parchment paper for mess-free baking, and airtight containers for storage. Optional additions include white chocolate chips for drizzling and flaky sea salt for sophisticated garnish.

Store cocoa powder and chocolate chips in cool, dark places away from strong odors that they absorb easily. Properly stored, cocoa lasts up to two years while chocolate chips maintain quality for one year. Peppermint extract keeps indefinitely in a cool cupboard with the cap tightly sealed.

Step-by-Step Instructions for Making Chocolate Peppermint Cookies

Pre-Baking Prep for Chocolate Peppermint Cookies

Start by positioning oven racks in the upper and lower thirds of your oven for efficient batch baking. Line two large baking sheets with parchment paper or silicone baking mats these prevent sticking and promote even browning better than greased pans. Set sheets aside while preparing dough.

In a large mixing bowl using an electric mixer on medium speed, cream room-temperature butter with granulated sugar and brown sugar for 3-4 minutes until light, fluffy, and noticeably paler in color. This creaming process incorporates air that creates tender texture, so don’t rush it. Scrape down bowl sides and bottom frequently to ensure even mixing.

Add eggs one at a time, beating well after each addition until completely incorporated before adding the next. Mix in vanilla extract and peppermint extract until evenly distributed. The mixture should look smooth and glossy at this stage, with no butter lumps visible.

Mixing Method for Chocolate Peppermint Cookies

In a separate medium bowl, whisk together flour, cocoa powder, baking soda, and salt until uniformly combined with no dark cocoa streaks remaining. This dry ingredient blending prevents pockets of concentrated cocoa or leavening that create uneven cookies.

Add the dry ingredients to the wet mixture all at once. Mix on low speed just until no dry flour remains visible and dough comes together, about 30-45 seconds. Don’t overmix once flour is added stop the moment you no longer see white flour streaks. Overmixing develops gluten strands that create tough, cakey cookies instead of tender, chewy ones.

Using a rubber spatula, fold in chocolate chips and crushed candy canes by hand until evenly distributed throughout the dough. Reserve a small handful of candy cane pieces and chocolate chips for pressing into cookie tops before baking if you want extra visual appeal.

Chilling for Chocolate Peppermint Cookies

Cover the bowl with plastic wrap pressed directly against the dough surface to prevent drying, then refrigerate for at least 30 minutes or up to 3 days. This chilling step is crucial – it firms the butter so cookies hold their shape during baking rather than spreading into thin discs. Chilled dough also develops deeper flavor as ingredients meld together.

When ready to bake, preheat your oven to 350°F and allow at least 20 minutes for it to reach proper temperature. Most home ovens need this full preheat time despite indicator lights suggesting they’re ready sooner. Use an oven thermometer to verify accuracy since many ovens run 15-25°F off from their displays.

If you enjoyed this recipe, be sure to share it with your friends or save it for later!

I’d love to see your unique twist feel free to share your photos on Pinterest

Baking Technique for Chocolate Peppermint Cookies

Using a medium cookie scoop (about 1.5 tablespoons), portion dough onto prepared baking sheets, spacing cookies 2 inches apart to allow for spreading. Don’t flatten the dough balls letting them bake in rounded mounds creates those attractive craggy tops with dramatic texture contrast.

If desired, press a few extra chocolate chips and candy cane pieces onto the top of each dough ball before baking. This creates bakery-style appearance with visible mix-ins that photograph beautifully and signal flavor at first glance.

Bake one sheet at a time on the center rack for 10-12 minutes, until edges are set but centers still look slightly underdone and shiny. Cookies continue baking from residual heat after leaving the oven, so pulling them early prevents the dry, crumbly texture that ruins chocolate cookies. They should feel soft when you touch them gently.

Cooling for Chocolate Peppermint Cookies

Let Chocolate Peppermint Cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. This brief rest allows them to firm up enough to move without breaking. Transferring too early causes cookies to fall apart; leaving them too long on hot pans continues cooking and overdries bottoms.

Cool completely on wire racks before storing, at least 30 minutes. Storing warm cookies creates condensation inside containers that makes them soggy. For crunchier edges with soft centers, let cookies cool completely at room temperature. For uniformly soft texture throughout, store them while still slightly warm.

Pro Tips for Perfect Chocolate Peppermint Cookies

Avoiding Flat or Cakey Texture in Chocolate Peppermint Cookies

The most common Chocolate Peppermint Cookies problem is spreading too thin, creating crispy wafers instead of thick, chewy cookies. This happens when butter is too warm, dough isn’t chilled adequately, or oven temperature runs low. Always chill dough at least 30 minutes and verify oven temperature with a thermometer.

Another culprit is measuring flour incorrectly by scooping directly from the bag, which packs it and creates cookies with too little flour relative to liquid ingredients. Use the spoon-and-level method every time: fluff flour with a fork, spoon it into your measuring cup without packing, then level off the excess with a straight edge.

If your Chocolate Peppermint Cookies turn out cakey rather than chewy, you’ve either overbaked them or used too much flour. Pull cookies from the oven when centers still look underdone – they’ll finish cooking on the hot pan. Also ensure you’re measuring flour correctly and not accidentally adding extra.

Tool Recommendations

Invest in a reliable cookie scoop for perfectly uniform Chocolate Peppermint Cookies that bake evenly and look professional. The medium size (1.5 tablespoons or #40 scoop) creates cookies that are substantial but not oversized. OXO and Zeroll make excellent scoops that release dough cleanly.

Silicone baking mats are reusable alternatives to parchment paper that promote even browning and never need replacing. Silpat is the premium brand, though store-brand versions work well. If using parchment paper, buy pre-cut sheets sized for standard baking sheets to save time.

A stand mixer makes creaming butter and sugar effortless, though a hand mixer works fine if you have patience. For crushing candy canes, a rolling pin and heavy-duty zip-top bag work better than food processors, which create too much fine powder and not enough crunchy pieces.

Storage & Reheating

Store Chocolate Peppermint Cookies in airtight containers at room temperature for up to 1 week. Layer cookies between sheets of parchment paper to prevent sticking. Keep candy cane pieces from dissolving by ensuring cookies are completely cool before storing – warm cookies create humidity that melts candy.

Freeze baked cookies for up to 3 months in freezer-safe containers or bags with layers of parchment between them. Thaw at room temperature for 30 minutes before serving. Alternatively, freeze unbaked cookie dough balls on a baking sheet until solid, then transfer to freezer bags. Bake from frozen, adding 2-3 minutes to the baking time.

To refresh day-old Chocolate Peppermint Cookies, warm them in a 300°F oven for 3-5 minutes until just heated through. This revives the soft texture and makes chocolate chips melty again. Never microwave cookies as this creates rubbery texture and makes candy canes sticky.

Flavor Variations for Chocolate Peppermint Cookies

White Chocolate Peppermint Cookies

Transform your Chocolate Peppermint Cookies into stunning white chocolate versions by substituting white chocolate chips for semi-sweet chocolate. The vanilla notes in white chocolate create a different but equally delicious flavor profile that highlights peppermint more prominently. Add 1/2 teaspoon almond extract along with peppermint for sophisticated complexity.

Drizzle cooled white chocolate cookies with melted dark chocolate for striking visual contrast. Use a fork to create thin zigzag patterns across cookie tops, then immediately sprinkle with additional crushed candy canes while chocolate is still wet. These look especially elegant for holiday cookie exchanges or gift boxes.

Dark Chocolate Espresso Peppermint Cookies

Elevate your Chocolate Peppermint Cookies with coffee undertones that intensify chocolate flavor. Add 2 teaspoons instant espresso powder dissolved in the vanilla extract before mixing into the dough. Coffee and chocolate are classic partners, while peppermint cuts through richness for balanced flavor.

These sophisticated cookies appeal to adult palates and pair beautifully with after-dinner coffee or dessert cocktails. Consider using 70% dark chocolate instead of semi-sweet for even more intense, bittersweet notes. Finish with a sprinkle of flaky sea salt before baking for restaurant-quality complexity.

Mint Chocolate Chip Cookies

Create a twist on Chocolate Peppermint Cookies by reducing cocoa powder to 1/4 cup and adding green gel food coloring for mint chip ice cream vibes. Use 2 cups chocolate chips instead of 1.5 cups for more dramatic chocolate-studded appearance. Kids especially love these brightly colored cookies at holiday parties.

Skip crushing candy canes and instead fold in 1/2 cup Andes mints chopped into chunks. The creamy mint chocolate pieces melt slightly during baking, creating pockets of intense mint-chocolate flavor throughout. These work year-round, not just during candy cane season.

Comparison Table for Chocolate Peppermint Cookies Variations

Variation	Key Change	Flavor Profile	Visual Appeal	Best For	Difficulty
Classic Double Chocolate	Original recipe	Rich chocolate, cool mint	Dark with red/white specks	Traditional tastes	Easy
White Chocolate Peppermint	White chips, no cocoa	Sweet vanilla, prominent mint	Pale with candy pieces	Elegant occasions	Easy
Dark Chocolate Espresso	Espresso powder, dark chocolate	Intense, sophisticated	Very dark, dramatic	Coffee lovers	Easy
Mint Chip	Less cocoa, green coloring	Mint-forward, playful	Bright green	Children’s parties	Easy
Triple Chocolate	Add white & dark chips	Ultra-rich, indulgent	Multi-toned chocolate	Chocolate obsessed	Easy
Peppermint Mocha	Coffee + chocolate drizzle	Complex, coffeehouse	Drizzled elegance	Gift-giving	Medium
Candy Cane Crunch	Double candy canes	Extra minty, crunchy	Red/white dominant	Peppermint lovers	Easy

Serving Suggestions for Chocolate Peppermint Cookies

Present your Chocolate Peppermint Cookies on a festive platter lined with holiday napkins or parchment paper for easy cleanup. Arrange them in concentric circles or rows, alternating with other cookie varieties for an impressive dessert spread. Add fresh mint sprigs and whole candy canes as decorative garnishes that hint at flavors.

For elegant dinner parties, serve Chocolate Peppermint Cookies alongside peppermint hot chocolate topped with whipped cream and crushed candy canes. The combination creates a cohesive dessert course that feels intentional rather than random. Provide small dessert plates and festive napkins for civilized consumption.

Create a cookie decorating station at children’s parties by setting out plain cookies with bowls of melted chocolate, crushed candy canes, sprinkles, and small spreaders. Kids love customizing their own treats while adults enjoy conversation time. This interactive element turns dessert into entertainment.

Package Chocolate Peppermint Cookies in clear cellophane bags tied with red and white ribbons for thoughtful homemade gifts. Include recipe cards so recipients can recreate them. Stack cookies in decorative tins lined with tissue paper for more substantial gifts that coworkers, neighbors, and teachers treasure.

Pair these cookies with beverages that complement their flavors. Hot chocolate with peppermint schnapps appeals to adults, while plain hot chocolate or milk satisfies children. Coffee drinkers appreciate peppermint mocha lattes served alongside. For sophisticated gatherings, dessert port or Irish cream liqueur provides luxurious accompaniment.

FAQs About Chocolate Peppermint Cookies

Can I make Chocolate Peppermint Cookies without candy canes?

Absolutely! Replace crushed candy canes with peppermint baking chips, which provide consistent mint flavor without crunchy texture. Or simply increase peppermint extract to 1.5 teaspoons for stronger mint presence throughout. You can also add 1/2 cup chopped Andes mints for creamy mint-chocolate pockets. The cookies remain delicious even without candy cane crunch.

Why did my Chocolate Peppermint Cookies spread too much?

Excessive spreading happens when butter is too warm, dough isn’t chilled adequately, or oven temperature runs low. Always use room-temperature butter (not melted or very soft), chill dough at least 30 minutes, and verify your oven temperature with a thermometer. Also ensure you’re not using too much butter or too little flour. Measure carefully using proper techniques.

How do I keep candy canes from melting into Chocolate Peppermint Cookies?

Crush candy canes into varied sizes rather than fine powder larger pieces maintain integrity better during baking. Add them at the very end after mixing dough so they don’t dissolve from friction. Chill dough adequately before baking so cookies bake quickly without excessive heat exposure that melts candy. Store completely cooled cookies to prevent humidity from dissolving candy pieces.

Can I make Chocolate Peppermint Cookies gluten-free?

Yes! Substitute all-purpose flour with gluten-free 1-to-1 baking blend in equal amounts. Bob’s Red Mill and King Arthur both make excellent blends that work well in cookies. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it. Texture will be slightly more delicate than wheat-based versions but still delicious. Ensure all other ingredients like chocolate chips are certified gluten-free.

What’s the best way to crush candy canes for Chocolate Peppermint Cookies?

Place unwrapped candy canes in a heavy-duty zip-top bag and seal with most air removed. Place the bag on a cutting board or counter and pound with a rolling pin, meat mallet, or the bottom of a heavy skillet. Create varied sizes from fine powder to 1/4-inch chunks for best textural interest. Don’t use a food processor as it creates only fine powder that dissolves during baking.

Are Chocolate Peppermint Cookies safe for pregnant women?

Yes, these cookies are pregnancy-safe because the eggs bake fully, eliminating salmonella concerns. All ingredients are pasteurized and fully cooked. There’s no raw dough consumption risk. However, the cookies contain peppermint extract while safe in the small amounts used here, some sources suggest limiting peppermint during pregnancy due to potential heartburn triggers. Consult your doctor if concerned.

How do I prevent Chocolate Peppermint Cookies from becoming too hard?

Remove cookies from the oven when centers still look slightly underdone and shiny they continue baking from residual heat. Overbaking creates hard, dry texture. Also ensure you’re using enough brown sugar, which adds moisture and keeps cookies chewy. Store cookies in airtight containers immediately after cooling to prevent moisture loss. Add a slice of bread to containers if cookies become too hard.

Can I freeze Chocolate Peppermint Cookies dough?

Definitely! Scoop dough into balls, place on a baking sheet and freeze until solid (about 2 hours), then transfer to freezer bags for up to 3 months. Bake from frozen, adding 2-3 minutes to the standard baking time. This make-ahead approach lets you enjoy fresh-baked cookies anytime during the holidays without mixing dough from scratch each time.

Conclusion

Chocolate Peppermint Cookies deliver the perfect marriage of rich chocolate indulgence and refreshing mint brightness, all wrapped in a chewy-yet-structured texture that makes them irresistible. These double chocolate treats have become holiday traditions for thousands of home bakers who’ve discovered that bakery-quality cookies require no special skills when you follow the right recipe with proper techniques.

Chocolate Peppermint Cookies 8 Irresistible Steps For Perfect Holiday Treats