Peppermint Chocolate Cookies Recipe

These are the best chocolate peppermint cookies with just the right amount of chocolate to balance the peppermint.  They are soft and moist and perfect for the holiday season and all through winter.

Double Chocolate Peppermint Cookies

During the winter, I love the cool and crisp flavor of peppermint paired with rich and velvety chocolate.  This is my favorite winter flavor combination, and I enjoy baked treats, candies, and coffee with this delicious flavor pair.

I make these soft fudgy chocolate peppermint cookies each year, and they've quickly become a favorite for my family and friends.

Peppermint has a bold flavor that pairs well with the creamy texture of chocolate.  These cookies have milk chocolate, but you can also use white chocolate to compliment the peppermint.  

For more Christmas and winter treats, try one of these recipes:

• Mini Christmas S'mores Pies
• Gnome Buttercream Board
• Grinch Cinnamon Rolls
• Christmas Tree Charcuterie Board
• Easy Christmas Punch Recipe
• Christmas Gnome Sugar Cookies
• Peppermint Pudding Shots

Ingredients

This peppermint chocolate cookies recipe makes 48 cookies.  Ingredient amounts are listed in the recipe card below.

• All purpose flour - regular flour works fine for these cookies
• Cocoa powder - I prefer to use Dutch processed cocoa, but you can use any cocoa powder
• Baking soda
• Salt
• Butter - let the butter soften before using.  You can use a microwave but be careful not to melt it or the texture will be off.
• Granulated sugar
• Brown sugar - I use a light brown sugar
• Vanilla extract - I make my own vanilla extract, and I think it has a better flavor.  However, you can use any real vanilla extract.
• Eggs
• Chocolate chips - I use milk chocolate chips, but you can use semi-sweet chips.  White chocolate chips would also be delicious.
• Candy canes - You can crush your own candy canes or buy peppermint candy bits to use instead.

Directions

Step #1

Preheat the oven to 350 degrees F.

Step #2

Crush the candy canes and place on a small plate.

Step #3

Combine the flour, cocoa powder, baking soda, and salt in a medium sized bowl.

Step #4

In a separate large bowl, cream the butter, sugar, brown sugar, and vanilla using a hand mixer on low-medium speed.

Step #5

Add the eggs and mix until completely combined.

Step #6

Slowly add the dry ingredient mixture to the wet ingredients and beat on low speed until it forms a dough.  The dough will be soft.

Step #7

Use a cookie scoop to scoop the dough.  Then dip into crushed candy cakes and place on a baking sheet with the candy cane side up.  Space 2 inches apart.

Step #8

Bake for 9 to 11 minutes.

Step #9

Set cookie sheet on a cooling rack and allow cookies to cool completely before removing them.  If you try to take them off before they cool, they will fall apart.

Baking Tips and Tricks  and FAQs

• Avoid overheating the cookies because this can make them dry.  The edges should be set up, but the center will be slightly soft.  They will get firmer as they set.
• This is a soft cookie dough.  This is what makes the cookies soft and moist.
• Use your choice of semi sweet chocolate chips, milk chocolate chips, or white chocolate chips.
• Let the cookies cool completely on the cookie sheet.  They are a soft cookie, and they will fall apart of they are warm.
• Melt white or milk chocolate wafers and drizzle over the top of the cookies if desired.  I like to use this Wilton chocolate melter.
• You can make the dough up to 72 hours in advance.  Store in the fridge.
• Freeze leftover cookies for up to three months.
• I love my Nordic Ware baking sheets.  They are lightweight and bake evenly for better results.

How to Store Your Cookies

Store the cookies in an airtight container on the counter for up to a week.  For longer storage, freeze them on a cookie sheet in a single layer and move to a freezer bag once they are frozen.

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