Get ready to indulge in the ultimate holiday treat with these chocolate peppermint cookies! Rich, milk chocolate and white chocolate chips paired with a cool burst of peppermint makes for the perfect combo that’ll have you feeling festive with every bite.
Whether you’re baking for a holiday party, gifting them to friends, or just treating yourself, these cookies bring all the cozy, wintry vibes in one delicious package. Trust me, they’re irresistible!
Whether you’re searching for Christmas cookie recipes or hunting for a new fave for a cookie swap this decadent chocolate cookie will become a family favorite.
These double chocolate peppermint cookies are soft and chewy with a slightly crisp exterior which makes them incredibly irresistible. They’re made with a decadent blend of cocoa powder, semi-sweet chocolate chips, and white chocolate chips creating a lush chocolate experience in every bite.
Crushed peppermint candies and peppermint extract provide a delightful burst of coolness that perfectly complements the intense chocolate. Whether you’re baking for the holidays or simply treating yourself, these cookies are sure to bring joy with their festive flavor and inviting aroma.
How To Make Peppermint Chocolate Cookies Recipe
Ingredients You Will Need:
- Butter
- Sugar
- Eggs
- Vanilla and Peppermint Extract
- Flour
- Cocoa Powder
- Baking Soda
- Salt
- White and Milk Chocolate Chips
- Peppermint Candies
For The Wet Ingredients
Cream the butter and sugar. You can use a large mixing bowl and paddle attachment from your stand mixer or a large bowl and traditional hand beaters on a medium speed.
Add the egg and flavorings. Vanilla extract gives a delicious base for the perfect holiday cookie, while a teaspoon of peppermint extract provides the peppermint flavor that gives the cookies a dash of holiday flair!
For The Dry Ingredients
Combine flour, cocoa powder, instant espresso powder (optional but enhances the chocolate flavor), baking soda, and salt in a medium bowl and whisk well.
In two parts, introduce the flour mixture to the wet ingredients, mixing well between each addition of dry ingredients.
Fold in the candy cane pieces and chocolate chips.
Scoop onto parchment-lined cookie sheet.
Bake at 350 ° F for 11-14 minutes.
Cool the chocolate chip cookies on a cooling rack.
An optional extra smear of melted chocolate on the top, with a sprinkle of crushed peppermint candy cane makes these cookies one of our favorite chocolate Christmas cookies!
FAQs
What is the best way to store these cookies? Store cookies in an airtight container at room temperature for up to 5 days. If you plan on storing them longer than a day, I recommend skipping the added step of sprinkling crushed peppermint candies on top.
Where can I find crushed peppermint candies? Specialty stores and online retailers carry crushed peppermints around the holidays but it’s incredibly easy to make them yourself.
Place unwrapped peppermint candies or candy canes in a sealed sandwich bag and crush them up with a hammer or rolling pin.
Does the cookie dough need to be chilled? No, this cookie dough does not need to be chilled prior to baking. Once you’ve made the dough, simply portion it out and bake it.
Do I need to add the espresso powder? The espresso powder is an optional ingredient. It helps boost the chocolate flavor and create more depth of flavor. The cookies will be just as delicious without it if you don’t happen to have it on hand.
Please note that espresso powder is instant espresso and found in the coffee and tea section of the supermarket. It is not ground espresso beans.
Recipe Tips
- If your cocoa powder is lumpy, run it through a sieve before adding it to the recipe. This will help ensure the best cookie texture.
- Bake the cookies just long enough for the edges to begin to set. This will produce a crunchy exterior and a soft and chewy interior.
- Make sure to use a Dutch process cocoa powder for the best results.
- If you want a “prettier” cookie top, scatter a few extra chocolate chips on top of the cookies before baking. Once the cookies are cool, sprinkle extra crushed peppermint candies on top.
- Want perfectly round cookies? As soon as you remove them from the oven, place a round cookie cutter or jar lid over the cookie and gently move it in a circular motion to smooth out the edges.
Have questions? Need help? Have an addition or a suggestion to a recipe? Drop me a comment below!
If you make this recipe, I would LOVE to see it!
Tag me on Instagram @UrbanCowgirl and use #UrbanCowgirl to be featured. 🙂
Follow us on Social Media using the links below!!
Double Chocolate Peppermint Cookies
These double chocolate peppermint cookies are soft and chewy with a slightly crisp exterior which makes them incredibly irresistible!
Ingredients
- 10 tablespoons unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg + 1 egg yolk, at room temperature
- ¾ teaspoon peppermint extract
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 6 tablespoons Dutch process cocoa powder
- 1 teaspoon espresso powder, optional
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup semi-sweet chocolate chips
- ½ cup white chocolate chips
- ⅓ cup crushed peppermint candies or candy canes, or candy peppermint chips, plus extra for garnishing
- 3/4 cup milk chocolate or white chocolate chips for melting on top of the cookies (optional final step)
Instructions
Preheat the oven to 350 degrees and line two large baking sheets with parchment paper.
1. Cream the butter and brown sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl, then add the egg, peppermint extract, and vanilla extract. Mix for about 30-60 seconds.
2. In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
3. Add the dry ingredients to the wet, mixing until just incorporated. Fold in the semi-sweet chocolate chips, white chocolate chips, and crushed peppermints.
4. Use a 1-oz scoop to portion out the dough then place the mounds of dough on the lined baking sheet at least 2-inches apart.
5. Bake the cookies in the preheated 350-degree oven for 11-14 minutes until the edges are just set.
6. Allow the baked cookies to cool on the baking sheet for 10 minutes before transferring to a rack to cool completely.
To top the cookies with chocolate if desired:
Once the cookies are cool, drizzle with melted chocolate and sprinkle additional crushed mints on top of the cookies. This will cause the candies to bind to the cookie when the chocolate cools.
Melt the chocolate chips in short 20-30 second bursts in the microwave, stirring well between heating. Once melted, dollop a spoonful of melted chocolate on each cookie and sprinkle with peppermint candy. The chocolate will solidify as it cools.
Notes
- Round red and white peppermint candies or candy canes work the best in this recipe. Place unwrapped candies in a sealed sandwich bag then crush with a hammer or rolling pin.
- A 1-ounce cookie scoop is the best way to portion out the dough as it is sticky. If you don’t have one, you can carefully measure out 2 tablespoon-sized portions of the dough.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 243Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 116mgCarbohydrates: 30gFiber: 1gSugar: 20gProtein: 3g
This nutritional information is provided as a courtesy as an estimate only. Consult with a dietician for precise estimates. This website makes no claims that the nutritional values listed are accurate.