The smell hits you first dark cocoa and cool mint swirling together while the cookies are still warm on the sheet. I made my first batch three winters ago after tasting one at a cookie swap, and I’ve been hooked ever since. These chocolate peppermint cookies have crackly edges and soft, fudgy centers packed with melty peppermint chips. They’re ridiculously easy to throw together, and they taste like you bought them from an expensive bakery.
If chocolate and mint is your thing, you’ll want to check out these Delicious Twix cookies Recipe In 3 Steps or this Brownie Pecan Pie Recipe | Triple-Layer Chocolate Dream. And for something a little lighter, try these Healthy Homemade Butter Cookies Recipe.
What Makes These Chocolate Peppermint Cookies
Rich chocolate flavor. The combination of cocoa powder and chocolate chips creates layers of chocolate in every bite.
Cool peppermint balance. Peppermint extract and Andes chips add refreshing mint flavor without being too strong.
Soft and chewy texture. Egg yolks and brown sugar keep these Chocolate Peppermint Cookies tender and fudgy in the center.
Quick and easy. These come together in about 25 minutes from start to finish, perfect for busy holiday baking.
Holiday-ready. A sprinkle of crushed candy canes on top makes them look festive and beautiful.
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Chocolate Peppermint Cookies Ingredients
Here’s what you’ll need to make these rich, minty cookies.
See recipe card below this post for ingredient quantities
All-purpose flour: Forms the structure of the cookies and keeps them soft. Use the spoon-and-level method for the most accurate measurement.
Dutch-process cocoa powder: Creates a deep, smooth chocolate flavor with less bitterness than natural cocoa. This is what gives the cookies their dark color.
Baking powder and baking soda: Work together to help the cookies rise slightly and develop those crackly edges.
Salt: Balances the sweetness and makes the chocolate flavor more intense.
Unsalted butter: Adds richness and helps create a tender crumb. Make sure it’s softened to room temperature so it creams properly with the sugars.
Light brown sugar: Contributes moisture and a hint of caramel flavor that makes the cookies extra chewy.
Granulated white sugar: Helps the cookies spread and adds sweetness without extra moisture.
Egg yolks: Create a richer, more tender texture than whole eggs would. Bring them to room temperature before mixing.
Peppermint extract: Provides that cool, refreshing mint flavor throughout the dough.
Vanilla bean paste or extract: Enhances all the other flavors and adds warmth.
Peppermint chips (Andes): Melt slightly during baking and create pockets of creamy peppermint throughout the cookies.
Semi-sweet chocolate chips: Add extra chocolate richness and texture.
Crushed candy canes: Optional topping that adds crunch and makes the cookies look festive.
How To Make Chocolate Peppermint Cookies
Follow these simple steps for perfect cookies every time.
Preheat and prep: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and makes cleanup easier.
Cream butter and sugars: In a large bowl, use an electric mixer on medium speed to cream the softened butter, brown sugar, and granulated sugar for about 2 minutes. The mixture should look light and fluffy.
Add wet ingredients: Mix in the egg yolks, peppermint extract, and vanilla bean paste on medium speed for 2 minutes. The mixture will become pale and airy.
Combine dry ingredients: Sift the flour, cocoa powder, baking powder, baking soda, and salt directly into the bowl. Mix on low speed until just combined. Don’t overmix, or the cookies will be tough.
Fold in chips: Add the peppermint chips and chocolate chips, then mix gently until they’re evenly distributed throughout the dough.
Scoop the dough: Use a cookie scoop to portion the dough into 18 even balls. Place them about 2 inches apart on your prepared baking sheets.
Bake: Bake for 10 to 12 minutes depending on your texture preference. For soft, chewy centers, bake for 10 minutes. For slightly crispier edges, go for 12 minutes. The centers should still look a bit soft when you pull them out.
Cool properly: Let the cookies sit on the baking sheets for 2 minutes to firm up, then transfer them to a cooling rack. Let them cool for about 10 minutes before eating.
Add optional topping: If you want that festive touch, sprinkle crushed candy canes over the warm cookies right after they come out of the oven.
Store: Keep leftover cookies in an airtight container at room temperature for up to 3 days.
Smart Swaps and Substitutions
No Dutch-process cocoa? You can use natural cocoa powder, but the flavor will be slightly more acidic and less smooth. The Chocolate Peppermint Cookies will still taste great.
Out of peppermint extract? Try using ½ teaspoon of mint extract instead, but start with less since mint extract can be stronger.
Don’t have Andes chips? Chop up peppermint bark or use white chocolate chips mixed with a bit of extra peppermint extract.
Need egg yolk substitutes? You can use 2 tablespoons of sour cream or Greek yogurt, though the texture will be slightly different.
Want to reduce sugar? You can cut the granulated sugar down to 2 tablespoons, but the cookies won’t spread as much.
Equipment For Chocolate Peppermint Cookies
You’ll need an electric mixer to cream the butter and sugars properly. A large mixing bowl gives you plenty of room to mix without making a mess. Parchment paper keeps the cookies from sticking and makes cleanup quick. Two baking sheets let you bake multiple batches efficiently. A cooling rack helps the cookies cool evenly and prevents soggy bottoms. Finally, measuring cups and spoons ensure accuracy, especially for the cocoa powder and extracts.
How to Store These Chocolate Peppermint Cookies
Keep your Chocolate Peppermint Cookies in an airtight container at room temperature, and they’ll stay soft and chewy for up to 3 days. If you want to keep them longer, freeze the baked cookies in a freezer-safe container for up to 3 months. Let them thaw at room temperature for about 30 minutes before serving. You can also freeze the cookie dough balls on a baking sheet, then transfer them to a freezer bag once solid. Bake frozen dough balls straight from the freezer, adding 1 to 2 extra minutes to the baking time.
Perfect Pairings and Serving Ideas
Hot cocoa bar. Set out a plate of these Chocolate Peppermint Cookies next to mugs of hot chocolate topped with whipped cream and mini marshmallows.
Ice cream sandwiches. Press a scoop of vanilla or peppermint ice cream between two cookies for an indulgent dessert.
Coffee companion. These Chocolate Peppermint Cookies are perfect alongside a cup of strong coffee or a peppermint mocha.
Holiday cookie platters. Arrange them on a platter with sugar cookies, gingerbread, and shortbread for a beautiful variety. stand up well to freezing for X days/weeks/months.
Top Tip
Measure your flour correctly. Too much flour makes the Chocolate Peppermint Cookies dry and cakey. Spoon the flour into your measuring cup and level it off with a knife, or weigh it for the most accurate results.
Don’t overbake. These Chocolate Peppermint Cookies continue cooking on the hot baking sheet after you remove them from the oven. They should look slightly underdone in the center when you pull them out.
Room temperature matters. Make sure your butter and egg yolks are at room temperature before you start. Cold ingredients won’t cream properly and can lead to dense cookies.
Chill if needed. If your kitchen is warm and the dough feels too soft to scoop, refrigerate it for 15 to 20 minutes before portioning.
The Story Behind My Favorite Holiday Cookie
Last December, my coworker James stopped by with a tin of cookies his wife had made. I grabbed one of these chocolate peppermint cookies, took a bite, and literally closed my eyes. “Okay, I need this recipe,” I said through a mouthful of chocolate and mint. James laughed and pulled out his phone to text his wife right there in the break room. She sent back the recipe with a note that said, “Tell Safa to chill the dough if it’s too soft!” I didn’t chill it the first time, and the cookies spread into flat puddles. James found me staring at my baking sheet with a spatula in my hand, and he just shook his head.
FAQ
How do I keep double chocolate peppermint cookies soft and chewy?
Don’t overbake them, and make sure to store them in an airtight container as soon as they’ve cooled completely. A slice of bread in the container helps keep them soft even longer. My grandma always did this trick, and it works like magic.
Can I use regular cocoa powder instead of Dutch-process cocoa?
Yes, you can use natural cocoa powder if that’s what you have. The Chocolate Peppermint Cookies will have a slightly more acidic chocolate flavor and might be a bit lighter in color, but they’ll still taste delicious.
What is the best way to measure flour for Chocolate Peppermint Cookies?
Use the spoon-and-level method: spoon the flour into your measuring cup without packing it down, then level off the top with a knife. Or better yet, weigh it on a kitchen scale. One cup of flour should equal 125 grams.
Can I freeze peppermint cookie dough?
Absolutely. Scoop the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. You can bake them straight from frozen by adding an extra minute or two to the baking time.
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chocolate Peppermint Cookies
Chocolate Peppermint Cookies
Indulge in rich, dark Chocolate Peppermint Cookies goodness with a chewy center and melty chocolate chips in every bite.
Ingredients
Equipment
Method
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Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper.
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In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer for 2 minutes, until light and fluffy.
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Add the egg yolks, peppermint extract, and vanilla extract to the bowl. Mix on medium speed for 2 minutes until the mixture becomes pale and fluffy.
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Add the flour, cocoa powder, baking powder, baking soda, and salt to the bowl. Stir until fully combined.
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Fold in the peppermint chips and semi-sweet chocolate chips, mixing until they are just incorporated.
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Scoop the dough into 20 evenly sized balls and place them about 2 inches apart on the prepared baking sheets.
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Bake for 10-12 minutes. Bake for 10 minutes for a chewy center or 12 minutes for crispier edges.
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Let the cookies cool on the baking sheets for 2 minutes before transferring them to a cooling rack to cool for another 10 minutes.
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Sprinkle crushed candy canes over the cookies, if desired, and serve.
Nutrition
Notes
Perfect for the holidays or any time you’re craving a rich, chocolaty treat. The peppermint gives them a refreshing twist, making them irresistible!
