As the holiday season approaches, nothing beats bonding with family over these festive Chocolate Peppermint Cookies. With nostalgic peppermint, rich chocolate, and crushed candy canes, these cookies create a sweet dessert everyone will love.
Jump to:
These chocolate peppermint cookies use simple pantry ingredients, with a few finishing touches for holiday flair. Adding a tad of peppermint extract gives the cookies those seasonal aromas, while the cocoa powder adds a rich, chocolatey depth to the dough.
Chocolate chips add a fun crunch, while dipping the cookies in white chocolate and sprinkling crushed candy canes on top gives them a cheerful, yet elegant touch.
And the best part about this recipe? No rolling pin required! It’s an easy recipe to get the whole family involved with measuring ingredients, scooping the dough, dipping the cookies, and decorating.
If you like holiday-inspired dessert recipes, you will love my homemade Cranberry Bread, Hot Cocoa Cookies, Pumpkin Chocolate Chip Cookies, and these crunchy Pecan Pie Bars.
Why You’ll Love These Peppermint Chocolate Cookies
- Easy to Make: Simple, everyday ingredients, and an electric mixer make these homemade chocolate mint cookies a quick, no-fuss holiday dessert.
- Rich Chocolate Flavor: The cocoa and peppermint give a refreshing depth of flavor to the cookie recipe.
- A Family Favorite: With fun flavors and easy steps, this cookie recipe is a convenient choice that will even get your kids baking!
- Perfect for Any Occasion: Whether served at a holiday party, given as a gift, or enjoyed as an everyday sweet snack, these holiday-ready cookies are versatile as they are delicious.
Ingredients
- Dry Ingredients: The flour provides structure, the baking soda helps the cookies rise, and the salt balances the sweetness. The granulated sugar, of course, sweetens the entire cookie, creating a tender crumb.
- Wet Ingredients: One of the most essential ingredients to the cookie is the unsalted butter. It gives the batter richness and keeps the cookies moist. The 2 large eggs act as the binding agent for the cookies.
- Cookie Flavorings: Vanilla extract is a classic addition to lift the flavors and add natural sweetness. The peppermint has a unique, refreshing flavor that pairs well with the chocolate flavors in the batter.
- Chocolate: The star of the show! The unsweetened cocoa powder transforms the cookies and adds that deep, rich chocolaty flavor. Semi-sweet chocolate chips give the cookies a nice sweet crunch and the white chocolate coating on top adds some pizzazz and additional sweetness.
- Candy Canes: This crushed peppermint candy is the perfect finishing touch, complimenting the flavors of the cookie. It also looks so festive!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free: Try using a gluten-free flour blend to meet your dietary needs! Just make sure it includes ingredients like xanthan gum so it mixes into the batter and cooks up similar regular flour.
- Sandwich Style: Spread a layer of chocolate ganache or your favorite melted chocolate between two chocolate chip peppermint cookies to make a delicious cookie sandwich. Then dip in the white chocolate, decorate and enjoy!
- Different Flavor Combos: Add a hint of espresso for a deeper chocolate flavor, or swap the peppermint flavoring for orange or almond extract for a fun variation. For the topping, switch up the candy cane crumble with candied orange peel or sliced almonds to match the flavor change of the cookies.
- Different Toppings: Decorating with colorful sprinkles, crushed toffee, flaky sea salt, and even a dusting of edible glitter can make for a fun, eye-catching treat.
How to Make Chocolate Peppermint Cookies
Ready to bake a batch? Start by gathering all your ingredients and your mixer, preheating the oven to 350℉ and lining 2 baking sheets with parchment paper.
Step 1: Melt the Butter. Start by melting the butter in the microwave until it’s almost melted, then stir until it's fully melted.
Step 2: Start the Cookie Dough. Add the butter to the bowl of your standing mixer and add in the eggs, peppermint extract, vanilla extract, and granulated sugar, and mix well.
Step 3: Mix the Dough. Add in the cocoa powder, salt, baking soda and mix on low until well combined. Gradually add in the flour until a dough forms with the mixer on low speed.
Step 4: Add the Chocolate Chips. Gently stir in the semi-sweet chocolate chips.
Step 5: Scoop and Bake. Use a 2-inch cookie scoop to shape the dough balls and place them on your lined cookie sheets. It’s important to leave them about 3-inches apart, because they will spread during baking. Bake the white chocolate peppermint cookies for about 8-11 minutes.
Step 6: Prepare the Toppings. While the cookies cool, crush 1-2 candy canes and set aside. Melt the white chocolate in the microwave in 20 second intervals, stirring in between.
Step 7: Coat the Cookies. Dip half of each cookie into the white chocolate, scrape the excess off on the side of the bowl and place it on parchment paper.
Step 8: Decorate. Immediately sprinkle the crushed candy canes over the melted chocolate, let them set, and enjoy!
Hint: More Peppermint Flavor
For an even stronger peppermint flavor, add a tiny pinch of peppermint extract to the melted white chocolate before dipping. Just remember, a little goes a long way!
Storage Directions
- Make Ahead and Freeze the Dough: Mix up the dough, scoop it into balls, and place them on a parchment-lined tray to freeze. Remove them from the freezer and place them on a lined baking tray. Bake them as directed, but extend the time by a couple minutes. You can also wrap the dough shaped in a disk in plastic wrap. When ready to bake, thaw the dough overnight in the fridge. Then scoop, bake, and decorate as directed. For the best results, use the frozen cookie dough within three months.
- Storing: Once the double chocolate peppermint cookies have cooled completely, transfer them to an airtight container and store them at room temperature for up to 1 week.
- Freezing: If you would like to keep your cookies for an extended time, freezing them is a great option. Place the cookies in either an airtight container or bag, separated by parchment paper to avoid sticking, and freeze for up to 3 months. Once you are ready to eat them, let them thaw at room temp for 15-20 minutes.
Serving Suggestions
There are countless ways to serve these chocolate Christmas cookies! Here are some of my favorites:
- Snuggle up and pair it with a mug of your favorite Homemade Hot Chocolate.
- If you are feeling adventurous, make them into an ice cream sandwich cookie with a scoop of Vanilla Ice Cream in between two cookies.
- Get into the holiday spirit, bake and serve as dessert alongside The Best Meatloaf, Chicken and Stuffing Casserole, and Garlic Mashed Potatoes for your next family meal!
- Add these cookies to a holiday cookie box along with these Frosted Sugar Cookies and more!
Expert Tips
- Why Use a Scoop?: For even size and shape, use a 2-inch cookie scoop to portion the dough. This makes baking easier as they will all cook in the same amount of time.
- Chill before Baking: If you live in a warm or humid climate, chill the dough for at least 30 minutes before baking. This will help the cookies retain their shape and prevent them from spreading too much.
- Avoid Overbaking: Keep an eye on the time! Start checking them at 8 minutes and pull them from the oven when the edges are set but the middle is still slightly soft. They'll continue baking on the hot sheet after you take them out, as they cool.
- Cooling the Cookies: Make sure cookies cool completely before dipping to keep the white chocolate and candy cane topping intact. If you try to dip the cookies when they are still hot, they can break apart or the white chocolate will run off the cookie.
- Melting White Chocolate: White chocolate can be tricky because it is heat sensitive and can scorch easily. Make sure to melt in 20 second intervals and stir really well in between. If it gets too thick in the melting process, drizzle a tiny bit of coconut oil to loosen it up.
Recipe FAQs
Yes, of course! You can customize this recipe by using milk, dark, or semi-sweet chocolate chips instead of white chocolate. Milk chocolate is sweeter like the white chocolate, while dark chocolate will be less sweet and a bit more bitter.
If you don’t have a 2-inch cookie scoop, you can use a tablespoon to scoop the dough. Just make sure the dough balls are all the same size for even baking.
If you don’t have white chocolate or prefer something different, try drizzling melted dark chocolate or leaving them plain with just the peppermint and cocoa.
More Delicious Cookie Recipes
We would love it if you would leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ rating below. Then follow me on Facebook, Instagram, and Pinterest! Share your favorite recipes or ask questions in my Facebook Group.
Chocolate Peppermint Cookies
Ingredients
- 2 cups All-Purpose flour
- 1 cup cocoa powder
- ¾ cup butter melted
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp peppermint extract
- 2 large eggs
- 1 ½ cup granulated sugar
- 1 tsp baking soda
- 1 cup semi-sweet chocolate chips
- 2 cups white chocolate chips
- 5 tsp candy canes crushed
Instructions
- Preheat oven to 350℉. Line 2 baking sheets with parchment paper and set aside.
- Melt butter in the microwave until mostly melted. Then, stir the butter until it is completely melted. Mix together melted butter, eggs, peppermint extract, vanilla extract, and granulated sugar.
- Add cocoa powder, salt, and baking soda, and mix on low until well combined.
- While the mixer is on low speed, slowly add the flour and mix until everything is well combined. Next, carefully stir in the semi-sweet chocolate chips.
- Using a 2-inch cookie scoop, place the cookies on the baking sheets, leaving 3 inches between each cookie. Back each cookie sheet one at a time for 8-11 minutes. Cool cookies completely.
- Crush 1-2 candy canes and set aside. In a small bowl, melt the white chocolate chips in the microwave for 20-second intervals, stirring in between. Be careful not to over-melt the chips.
- Dip half of each cookie into the white chocolate. Scrape the extra chocolate off the bottom of each cookie using the edge of the bowl. Sprinkle crushed candy cane over the top of the wet chocolate. Let the cookies set before serving.
- Serve and Enjoy!
Notes
- Why Use a Scoop?: For even size and shape, use a 2-inch cookie scoop to portion the dough. This makes baking easier as they will all cook in the same amount of time.
- Chill before Baking: If you live in a warm or humid climate, chill the dough for at least 30 minutes before baking. This will help the cookies retain their shape and prevent them from spreading too much.
- Avoid Overbaking: Keep an eye on the time! Start checking them at 8 minutes and pull them from the oven when the edges are set but the middle is still slightly soft. They'll continue baking on the hot sheet after you take them out, as they cool.
- Cooling the Cookies: Make sure cookies cool completely before dipping to keep the white chocolate and candy cane topping intact. If you try to dip the cookies when they are still hot, they can break apart or the white chocolate will run off the cookie.
- Melting White Chocolate: White chocolate can be tricky because it is heat sensitive and can scorch easily. Make sure to melt in 20 second intervals and stir really well in between. If it gets too thick in the melting process, drizzle a tiny bit of coconut oil to loosen it up.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
These are the perfect cookies for the holidays with the crushed peppermint on top.