These Chocolate Peppermint Cookies are the perfect holiday treat to impress a crowd! These cookies are a chocolate lovers dream and all topped off with crushed candy canes to make the perfect Christmas cookie!
It is that time of year where everyone is looking for that perfect cookie to take to holiday parties! This Chocolate Peppermint Cookie recipe is it! Your friends and family will fall in love with this recipe. The best part? These cookies are super easy to whip together.
WHY YOU WILL LOVE THESE COOKIES!
- Perfect for holiday parties! Everyone loves chocolate and peppermint so you know they will be a huge hit!
- Simple and come together in under 20 minutes!
- Easy to customize to your families preferences or get creative!
Chocolate Peppermint Cookie Ingredients
- Unsalted Butter– You will want to make sure that you let your butter come to room temperature before starting this recipe.
- Granulated and Brown Sugar– I love using a mixture of sugar to get that perfect amount of sweetness. You can substitute granulated sugar if you do not have brown.
- Vanilla and Peppermint Extract– If you want to omit the vanilla extract you can, however I recommend using both!
- Semi-sweet or Dark Chocolate Chips– I recommend using a high quality chocolate such as Ghirardelli or Nestle.
- Crushed Peppermint Candy– You can use candy canes are just hard peppermint candies. Totally up to you!
You will also need: all-purpose flour, cocoa powder, baking soda and powder, salt, and one egg to complete this recipe.
VARIATIONS
Cookies are so fun because they are so versatile and you can change them up to fit your families needs or just to make them more fun! You can try;
- Use white chocolate instead of semi-sweet. You could also use chocolate chunks instead of chips!
- You can use crushed Andes Mints or really any other candy you wish! Get creative and top your cookies with your favorite crushed chocolate bar.
- Omit the peppermint flavor altogether and you will have the perfect chocolate cookie base!
Chocolate Peppermint Cookie Notes
- Sometimes it can be a pain to crush peppermint candy. I have found that the best option is to buy the peppermint chips that are already crushed for you! I found mind at Walmart.
- When you remove the cookies from the oven they should be set around the outside but still look a a little undercooked in the center. You want that! They will continue baking on the baking tray after you remove them from the oven. If you continue baking them too long they will overbake!
- Use parchment paper or a silicone mat when baking cookies. Nothing is worse than baking a batch of cookies and then they all stick to the pan!!
FREQUENTLY ASKED QUESTIONS
How do I store Double Chocolate Peppermint Cookies?
Place the cookies in an airtight container and store at room temperature for 5 days. If you need to stack the cookies, I recommend separating them with parchment paper so they do not stick to each other.
Can I make a larger batch?
Yes, this recipe can easily be doubled or tripled.
Do I have to sift the dry ingredients?
I recommend sifting to break up the cocoa powder so that there aren’t any clumps. If you want to skip this step, take care to mix the powder in well, and break up any large pieces.
Do I need to refrigerate the dough?
These cookies are baked right away! No refrigeration needed! If you do want to make the dough in advance, then it can be refrigerated for up to 3 days. Set the dough on the counter for 30 minutes before baking or it will not spread.
MORE COOKIE RECIPES YOU WILL LOVE!
Perfectly Soft Toll House Chocolate Chip Cookies
Chocolate Peppermint Cookies
Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¼ cup brown sugar packed
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup semisweet or dark chocolate chips
- ¼ cup crushed peppermint candy about 3 candy canes or 15 peppermints
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a Silpat mat.
- Sift the flour, cocoa powder, baking soda, baking powder, and salt in a medium-sized bowl. Set aside.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar using on medium-high-speed using an electric mixer. Beat for 2 minutes, until light and creamy.
- Scrape the sides, then add the egg, vanilla extract, and peppermint extract. Beat for an additional minute.
- Add the dry ingredients and mix on low speed until just combined. Then stir in the chocolate chips. The batter will be thick.
- Use a large cookie scoop to portion into 3 tablespoon-sized balls.
- Place cookie dough balls on a parchment-lined baking sheet at least 2 inches apart and bake for 7-9 minutes, until the top of the cookie has a dry appearance.
- Remove from the oven. Immediately sprinkle crushed peppermints over the cookies. You can also press in additional chocolate chips, if desired.
- Let the cookies cool on the cookie sheet for 5 minutes. Then transfer to a cooling rack and cool completely.
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