Chocolate Peppermint Cookies

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As the holiday season approaches, there’s nothing quite like the cozy comfort of a warm, freshly baked cookie. If you’re a fan of the classic combination of rich chocolate and cool, refreshing peppermint, you’re in for a treat. These Chocolate Peppermint Cookies are the ultimate festive indulgence. They have a soft, chewy texture, a deep cocoa flavor, and a delightful peppermint twist!

Chocolate Peppermint Cookies Ingredients:

Certainly! Here’s a description of each ingredient used in the Chocolate Peppermint Cookies:

For the Chocolate Peppermint Cookies:

• Unsalted Butter: Butter adds richness and moisture to the cookies. Unsalted butter is preferred in baking, as it allows you to control the salt content.
• Granulated Sugar: Sugar sweetens the cookies and provides a soft texture.
• Light Brown Sugar: Brown sugar contributes to the chewiness of the cookies and adds a subtle caramel flavor.
• Large Eggs: Eggs act as a binding and leavening agent, helping the cookies rise and achieve a soft, cake-like texture.
• Peppermint Extract: Peppermint extract is the star flavor in these cookies. It adds a refreshing minty taste.
• All-Purpose Flour: Flour is the primary dry ingredient, providing structure and texture to the cookies.
• Cocoa Powder: Unsweetened cocoa powder delivers a rich chocolate flavor to the cookies and contributes to their brown color.
• Baking Soda: Baking soda is a leavening agent that helps the cookies rise and become soft and chewy.
• Salt: A small amount of salt enhances the overall flavor of the cookies, balancing the sweetness and bringing out the chocolate and peppermint notes.
• Chocolate Chips: Semisweet or dark chocolate chips are used for an extra burst of chocolate goodness. They add a melty, chocolatey quality to each bite.
• Crushed Peppermint Candies: These are for both flavor and decoration. They provide a lovely minty crunch and add festive flair to the cookies.

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the chocolate chips and crushed peppermint candies to the batter.
7. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can use a cookie scoop for evenly sized cookies.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Expert Tips:

• You can adjust the level of peppermint flavor by adding more or less crushed peppermint candies.
• For a more intense chocolate flavor, use dark cocoa powder or extra dark chocolate chips.
• These cookies make a great treat during the holiday season or any time you’re craving a combination of chocolate and mint.

Tips for Chocolate Peppermint Cookies

1. Use High-Quality Ingredients: Start with good quality chocolate, cocoa powder, and peppermint extract. Higher quality ingredients will lead to a more flavorful cookie.
2. Measure Accurately: Baking is a science, and precise measurements matter. Use proper measuring cups and spoons for dry and wet ingredients.
3. Chill the Dough: After making the cookie dough, let it chill in the refrigerator for at least 30 minutes. Chilled dough will result in thicker, chewier cookies.
4. Use Parchment Paper: Line your baking sheets with parchment paper to prevent cookies from sticking and to make clean-up easier.
5. Evenly Sized Cookies: For uniform baking, use a cookie scoop or your hands to portion out dough into evenly sized balls.
6. Don’t Overmix: When adding dry ingredients to wet, mix until just combined. Overmixing can lead to tougher cookies.
7. Fresh Peppermint Extract: If possible, use fresh peppermint extract for the most robust peppermint flavor.
8. Cool Baking Sheets: Allow baking sheets to cool between batches. Using a hot baking sheet can cause cookies to spread too much.
9. Add Extra Toppings: Before baking, press extra chocolate chips or crushed candy canes onto the top of each cookie for a more attractive appearance.
10. Don’t Overbake: Cookies continue to bake slightly after you remove them from the oven. Take them out when the edges are set but the centers are slightly underdone for chewy cookies.
11. Cool on a Wire Rack: After baking, transfer cookies to a wire rack to cool completely. This helps maintain their texture.
12. Store Properly: Store cookies in an airtight container. To maintain freshness, place a piece of bread or a small slice of apple in the container to absorb excess moisture.

FAQs

How long do these cookies stay fresh?
When stored in an airtight container, these cookies will stay fresh for about 3-5 days at room temperature. To extend their freshness, you can keep them in the refrigerator for up to a week.

Can I freeze these cookies?
Yes, these cookies freeze well. Place them in an airtight container or freezer-safe bag, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 2-3 months.

Can I use peppermint oil instead of peppermint extract?
Peppermint oil is more concentrated than extract. If you choose to use peppermint oil, be extremely cautious with the quantity, as it can easily overpower the cookies. Start with a drop or two and adjust to taste.

How do I make the peppermint drizzle?
To make the peppermint drizzle, combine 1 cup of semisweet chocolate chips, 1/2 cup of heavy cream, and 1/2 teaspoon of peppermint extract in a microwave-safe bowl. Heat in 20-second intervals, stirring in between, until the chocolate is completely melted and the mixture is smooth. Drizzle over the cooled cookies.

Can I omit the peppermint candies if I want a less minty flavor?
Certainly, you can omit the peppermint candies for a milder mint flavor or make these cookies without the candies for a classic chocolate cookie with a hint of peppermint from the extract.

Why You’ll Love These Cookies:

• They are the perfect holiday indulgence.
• Soft, chewy, and bursting with rich chocolate and refreshing peppermint.
• Simple to make, even for beginners.
• Ideal for holiday parties, cookie swaps, or just a cozy night by the fireplace with a cup of hot cocoa.

More Holiday Recipes You Will Love:

• Gluten-Free Dairy Free Crinkle Cookies
• White Chocolate Dipped Peppermint Chocolate Cookies
• White Chocolate Red Velvet Cookies(GF)
• Eggnog Cookies
• Peppermint Brownies

Hungry for more? If you make these Peppermint Brownies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert page.

Print Recipe

4.50 from 6 votes

Chocolate Peppermint Cookies

Ingredients

• 1 cup unsalted butter
• 1 cuo granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 2 cups all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup semi-sweet chocolate
• 1/2 cup crushed peppermint candies

Instructions

• Use High-Quality Ingredients: Start with good quality chocolate, cocoa powder, and peppermint extract. Higher quality ingredients will lead to a more flavorful cookie.
• Measure Accurately: Baking is a science, and precise measurements matter. Use proper measuring cups and spoons for dry and wet ingredients.
• Chill the Dough: After making the cookie dough, let it chill in the refrigerator for at least 30 minutes. Chilled dough will result in thicker, chewier cookies.
• Use Parchment Paper: Line your baking sheets with parchment paper to prevent cookies from sticking and to make clean-up easier.
• Evenly Sized Cookies: For uniform baking, use a cookie scoop or your hands to portion out dough into evenly sized balls.
• Don't Overmix: When adding dry ingredients to wet, mix until just combined. Overmixing can lead to tougher cookies.
• Fresh Peppermint Extract: If possible, use fresh peppermint extract for the most robust peppermint flavor.
• Cool Baking Sheets: Allow baking sheets to cool between batches. Using a hot baking sheet can cause cookies to spread too much.
• Add Extra Toppings: Before baking, press extra chocolate chips or crushed candy canes onto the top of each cookie for a more attractive appearance.
• Don't Overbake: Cookies continue to bake slightly after you remove them from the oven. Take them out when the edges are set but the centers are slightly underdone for chewy cookies.
• Cool on a Wire Rack: After baking, transfer cookies to a wire rack to cool completely. This helps maintain their texture.
• Store Properly: Store cookies in an airtight container. To maintain freshness, place a piece of bread or a small slice of apple in the container to absorb excess moisture.