Chocolate Peppermint Cookie Recipe: Festive, Chewy & Minty

These Chocolate Peppermint Cookies combine deep cocoa, melty chocolate chips, and a bright peppermint crunch—an irresistible holiday cookie to bake again and again.

Every holiday season I join The Sweetest Season Cookie Exchange hosted by Erin of The Speckled Palate and Susannah of Feast + West. It’s a fun virtual cookie swap where bloggers share favorite recipes—this year I contributed these chocolate peppermint cookies.

My pastry training focused on classic French cookies, so mastering the thick, chewy American-style chocolate chip cookie took some experimentation. Over the years I developed a reliable base dough that I adapt for new flavors. For these cookies I added cocoa powder, peppermint extract, and crushed candy cane for a festive update. The cocoa helps the dough hold its shape so the cookies are sturdy enough for stacking—perfect for gifting in a cookie bag tied with a ribbon.

Why You’ll Love These Peppermint Chocolate Cookies

• Balanced sweetness with a pronounced peppermint hit from extract and candy-cane crunch.
• Easy method and simple ingredients—no stand mixer required.
• Chef-tested for a great chocolate-and-mint pairing that’s holiday-party ready.
• Sturdy enough to stack and gift.

Ingredient Tips

• Butter: Unsalted is used here, but salted butter works if that’s what you have.
• Cocoa Powder: Dutch-process cocoa gives a deeper chocolate flavor; use a good-quality unsweetened cocoa.
• Peppermint Extract: If unavailable, omit and add another ½ teaspoon vanilla. Avoid spearmint extract, which tastes different.
• Chocolate Chips: Semisweet is classic; swap for bittersweet, milk, or white chocolate depending on preference.
• Candy Canes: Crush fresh for the best texture; pre-crushed peppermint also works.
• Flour: All-purpose flour gives the right structure.
• Sugars: A mix of granulated and brown sugar yields a slight caramel note; you can use just one if needed.

Step-by-Step Instructions

1. Line two baking sheets with parchment paper.
2. Heat 10 tablespoons butter in a large microwave-safe bowl at 50% power for about 75 seconds, until very soft but not completely melted.
3. Whisk in ⅓ cup granulated sugar and ¾ cup packed light brown sugar until combined.
4. Whisk in two eggs, one at a time, until smooth.
5. Add ½ cup unsweetened cocoa powder and whisk until incorporated.
6. Stir in 1 teaspoon vanilla extract and ½ teaspoon peppermint extract.
7. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon kosher salt.
8. Fold the dry ingredients into the wet mixture with a sturdy spoon until just combined.
9. Fold in 1 cup semisweet chocolate chips.
10. Chill the batter in the refrigerator for 20–30 minutes to prevent excessive spreading.
11. Preheat oven to 350°F (175°C).
12. Unwrap five candy canes, place them in a sealed bag, and crush with a mallet to yield about ⅓ cup crushed peppermint.
13. Use a slightly overfilled 1½-tablespoon scoop to portion dough and roll into balls.
14. Arrange dough balls on the prepared sheets, gently flatten, and sprinkle each with crushed candy cane.
15. Bake 9–10 minutes, until the tops look set and are no longer glossy.
16. Remove baking sheet and gently bang it on the counter 2–3 times to encourage surface cracking.
17. Let cookies rest on the sheet for 2 minutes, then transfer to a wire rack to cool completely.

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to 3 days. The candy cane topping doesn’t freeze well after baking, so if you want to prepare ahead, form the cookie balls and freeze them (without the peppermint) on a tray until solid. Transfer to a freezer-safe bag and bake from frozen—add an extra minute or two—and top with crushed candy cane right before baking.

Chocolate Peppermint Cookie FAQs

Expert Tips

• Chocolate cookies can be hard to judge visually—pull them from the oven when they look just set and slightly less glossy; they’ll firm as they cool.
• Softening the butter in the microwave gives a fudgier texture and makes it easier to whisk in the sugars. If your bowl isn’t microwave-safe, soften in a measuring cup and transfer.
• Chill the dough until scoopable. For make-ahead prep, chill scooped cookie balls (without topping) in the fridge up to 24 hours or freeze solid for longer storage. Bake from frozen and add a couple minutes to the bake time.
• Banging the pan after baking helps create pretty surface cracks and a slightly denser center.
• Crush candy canes just before baking to avoid clumping from humidity.
• Customize the dough by adding chopped toffee, toasted nuts, pretzels, or different chip varieties. A pinch of espresso powder will deepen the chocolate flavor.

Recipe

If you make these cookies, I’d love to hear how they turn out—rate the recipe or leave a comment!

About the author: Cooking with seasonal ingredients is my passion. Trained as a French pastry chef and with years as a personal chef, I share well-tested recipes that families enjoy.