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    Home » Recipes » Cookies & Crackers

    Published: Dec 11, 2022 by Paula Montenegro · Income from ads and affiliate links 1 Comment

    Chocolate Peppermint Cookies

    Jump to Recipe
    Pink background with stack of chocolate peppermint cookies; green brown text overlay
    Stack with bitten chocolate mint cookie on pink background; brown and white text overlay

    Soft, fudgy, and very easy to make, these cookies combine chocolate with crushed peppermint and are perfect for the holidays. They come together quickly and can be baked immediately, or the cookie dough can be refrigerated or frozen for several days or weeks.

    Stack of three chocolate peppermint cookies, one bitten, pink background.

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    Mint and chocolate are some of my favorite flavor combinations by far.

    The holidays always include the popular fudgy mint brownies and the mint chocolate chip cookies, but I wanted chocolate cookies with mint in the batter, something more potent.

    In come these super simple double chocolate peppermint cookies that are great for the holiday season.

    The addition of crushed mint candy is just what was needed.

    The mint bits stay soft even after the cookies are baked, and some mint extract enhances the flavor.

    The result is fantastic in flavor and adds some festive spirit if you choose to gift them or make them part of a holiday dessert platter.

    Table of Contents Hide
    About this recipe
    Ingredients
    How to make peppermint chocolate cookies
    Baking
    Kitchen notes
    Related recipes you might like:
    Chocolate Peppermint Cookies

    About this recipe

    • Easy to make: a one-bowl recipe that can be made and chilled for a few days before baking them.
    • Flavor: both the chocolate and the mint shine on their own and also together. You can adjust the peppermint extract to your palate.
    • Freezing: you can have the scooped cookie portions frozen and bake them when needed.
    • Great for gifting: they are great year-round, of course, what cookie isn't? But are especially pretty as Christmas cookies as they travel well and have a festive flavor.
    Several chocolate peppermint cookies stacked on pink surface, crushed candy cane and chips around.

    Ingredients

    • Chocolate: the better the quality, the better the outcome. I love dark chocolate, like Ghirardelli Intense 72% cacao bar or Green & Black Organic 70% cacao bar. But you can use less intense ones for a sweeter cookie, like Ghirardelli Semisweet Premium Bar.
    • Semisweet chocolate chips: any brand you already use works fine. I usually use Ghirardelli semisweet Chocolate chips and Hershey's semisweet baking chips.
    • Cocoa powder: make sure it's unsweetened. I usually use Ghirardelli unsweetened cocoa powder, Valrhona Pure Cocoa powder, and Hershey's natural unsweetened cocoa.
    • Crushed peppermint candy: you can crush whole candy canes or buy crushed ones, which is way easier. I used Atkinson's Mint Twists crushed candy and love it. It stays soft to the bite after it's baked.
    • Mint extract: I use Simply Organic peppermint flavor or Nielsen Massey pure peppermint extract.
    • Vanilla - I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
    • Unsalted butter.
    • Sugar: we use white granulated sugar, and brown sugar (light or dark) for this recipe.
    • Eggs: fresh, large.
    • All-purpose flour.
    • Baking soda: make sure it's not expired.
    • Salt: I like to use kosher salt when baking. But regular table salt works just fine.

    See the recipe card towards the end of this post for quantities.

    White surface with bowls containing ingredients for peppermint chocolate cookies including butter, flour, sugar, eggs, cocoa, extracts, chips.

    How to make peppermint chocolate cookies

    • Melt the chocolate: always start with chopped chocolate in a microwavable or glass bowl. You can use the microwave (short 10-15 second spurts stirring well between each one until it's fully melted) or a double boiler with the bowl containing the chopped chocolate not touching the water. In both cases, make sure it doesn't scorch.
    • Electric mixer: it's what I use to cream the butter, sugars, and eggs before adding the flour mixture and add-ins, which I do with a spatula. A stand mixer with the paddle attachment also works, and make sure you mix at low speed after adding the dry ingredients.
    Pouring melted chocolate over butter sugar mixture in glass bowl on a white surface.

    Melted chocolate: add it while still warm but not starting to set, so it integrates well with the butter mixture.

    Flour added to chocolate cookie mixture in a glass bowl with an electric mixer. White marble surface.

    Dry ingredients: don't overmix or overbeat at this point, so the cookies aren't tough after they're baked. The final chocolate cookie dough will be thick.

    Chocolate chips added to chocolate cookie batter in a glass bowl with a spatula. White marble surface.

    Add-ins: the chocolate chips are added to the cookie dough.

    Crushed peppermint candy added to chocolate cookie dough on a glass bowl with a white spatula. White marble surface.

    Crushed candy: add most of it to the dough and then sprinkle more on the cookies before baking so they are more colorful. Or add them all to the dough to make it simpler.

    Baking

    Baking sheets: I butter the cookie sheet lightly and don't use parchment paper. But you can if that's what you usually bake cookies on.

    Metal baking sheet with chocolate cookie dough balls with crushed peppermint candy. Top view.

    Leave space between cookies to allow them to expand during baking, about 1 ½ inches.

    Top view of baked chocolate cookies with crushed peppermint candy on a metal baking sheet.

    The cookies will still be soft in the center when you take them out.

    Vintage Kitchen tip: you can sprinkle extra crushed candy over the cookies when you remove them from the oven, so the colors are more vivid. Don't go overboard, as the mint flavor is not overpowering. Or save peppermint bits from the total amount to top the baked cookies.

    Top view of single chocolate peppermint cookie on pink surface, loose candy and chips around.

    Kitchen notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Chocolate: the better the chocolate and cocoa powder you use, the better the flavor of the cookies. The brands I use can be found in the ingredients list and the Notes section in the recipe card below.
    • Chilling: I usually bake them directly but have chilled the dough for several hours and up to 2 days. There is not much difference in my experience. They're a tad more compact but not very noticeable. So use the refrigerator to make the cookie dough ahead if you need to.
    • Freezing: you can freeze the scooped cookie portions and bake them later. Put the scoops on a baking sheet and pop it in the freezer. When the dough balls are rock solid, transfer them to a plastic bag or freezer container to free up the baking pan and space in the freezer. Bake them directly as instructed in the recipe. They might take an extra minute or so.
    • Extra candy: you can sprinkle extra crushed candy over the cookies when you remove them from the oven, so the colors are more vivid. Don't go overboard, as the mint flavor is not overpowering. Or save peppermint bits from the total amount to top the baked cookies.
    Single bitten peppermint chocolate cookie on pink surface with chips and crushed candy around.

    Related recipes you might like:

    • Mint Chocolate Chip Cookies
    • Fudgy Mint Brownies
    • Chocolate Walnut (or Pecan) Cookies
    • Chocolate Mint Crinkle Cookies

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    Close up of stack of chocolate peppermint cookies on pink surface

    Chocolate Peppermint Cookies

    Print Recipe
    Save Recipe Recipe Saved

    Soft, fudgy, and very easy to make, these cookies combine chocolate with crushed peppermint and are perfect for the holidays. They come together quickly and can be baked immediately or the cookie dough can be refrigerated or frozen for several days or weeks. 

    • Total Time: 25 minutes
    • Yield: 35 medium

    Ingredients

    Units
    • 8 oz semisweet chocolate
    • 4 tablespoons unsweetened cocoa powder
    • 2 ½ cup all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup unsalted butter, at room temperature
    • ¾ cup white, granulated sugar
    • ½ cup brown sugar (light or dark)
    • 1 ½ teaspoons vanilla
    • ½ teaspoon mint extract
    • 2 eggs, at room temperature
    • ⅔ cup crushed peppermint candy cane
    • 1 cup semisweet chocolate chips
    • Extra crushed candy cane, for sprinkling before baking

    Instructions

    1. Preheat the oven to 375°F/190°C.
    2. Butter or spray a baking sheet or line with parchment paper. 
    3. Melt the chocolate: always start with chopped chocolate in a microwavable or glass bowl. You can use the microwave (short 10-15 second spurts stirring well between each one until it's fully melted) or a double boiler with the bowl containing the chocolate not touching the water. In both cases, make sure it doesn't scorch.
    4.  Beat butter with both sugars in a large bowl for about 3 minutes, until creamy. 
    5. Add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl each time. 
    6. Add the melted chocolate, the vanilla, and mix until smooth. 
    7. Sift the dry ingredients (flour, baking soda, and salt) before adding them to the butter mixture, or have them measured and sift as you add them. 
    8. Don’t overbeat at this point. Simply mix well with a spatula or beat at the lowest speed until no streaks of flour remain. 
    9. Add the chocolate chips and crushed candy cane. Mix well. At this point, you can bake the cookies or cover the bowl and refrigerate the cookie dough for a day or two.
    10. Scoop portions on the prepared baking sheets making sure they're separated 2 inches from each other. 
    11. Sprinkle with additional crushed candy bits if you want to. They look prettier after they're baked.
    12. Bake for 10 minutes, until the edges are dry but the centers are still soft. 
    13. Let cool on a wire rack for about 5 minutes and carefully remove from the sheets and let cool completely on the cooling racks. 
    14. Store in an airtight container or cookie jar. 

    Notes

    • Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
    • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
    • Chocolate: the better the chocolate and cocoa powder you use, the better the flavor of the cookies. The brands I use can be found in the ingredients list and the Notes section in the recipe card below.
    • Chilling: I usually bake them directly but have chilled the dough for several hours and up to 2 days. There is not much difference in my experience. They're a tad more compact but not very noticeable. So use the refrigerator to make the cookie dough ahead if you need to.
    • Freezing: you can freeze the scooped cookie portions and bake them later. Put the scoops on a baking sheet and pop it in the freezer. When the dough balls are rock solid, transfer them to a plastic bag or freezer container to free up the baking pan and space in the freezer. Bake them directly as instructed in the recipe. They might take an extra minute or so.
    • Extra candy: you can sprinkle extra crushed candy over the cookies when you remove them from the oven, so the colors are more vivid. Don't go overboard, as the mint flavor is not overpowering. Or save peppermint bits from the total amount to top the baked cookies. 
    • Chocolate: the better the quality, the better the outcome. I love dark chocolate, like Ghirardelli Intense 72% cacao bar or Green & Black Organic 70% cacao bar. But you can use less intense ones for a sweeter cookie, like Ghirardelli Semisweet Premium Bar.
    • Semisweet chocolate chips: any brand you already use works fine. I usually use Ghirardelli semisweet Chocolate chips and Hershey's semisweet baking chips.
    • Cocoa powder: make sure it's unsweetened. I usually use Ghirardelli unsweetened cocoa powder, Valrhona Pure Cocoa powder, and Hershey's natural unsweetened cocoa.
    • Crushed peppermint candy: you can crush large candy canes or buy crushed ones, which is way easier. I only used Atkinson's Mint Twists crushed candy and love it. It stays soft to the bite after it's baked.
    • Mint extract: I use Simply Organic peppermint flavor or Nielsen Massey pure peppermint extract.
    • Vanilla - I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works.
    • Author: Paula Montenegro
    • Prep Time: 15 minutes
    • Cook Time: 10 minutes
    • Category: Cookies
    • Method: Baking
    • Cuisine: American

    Keywords: chocolate peppermint cookies

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    More Cookies & Crackers Recipes

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. angiesrecipes says

      December 17, 2021 at 8:19 am

      They look thick and chewy. Perfect!

      Reply

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