The aroma of peppermint and chocolate baking in the oven – is there anything that screams holiday cheer more loudly? These Chocolate Peppermint Cookies are my absolute go-to when I want to evoke those warm, cozy feelings of Christmases past. This recipe isn’t just about baking; it’s about creating memories, one delicious bite at a time. As the holiday season whirls by, these cookies offer a moment of pause, a treat that’s both simple and intensely satisfying. I’ve spent years perfecting this recipe, tweaking the chocolate intensity and peppermint zing to achieve the perfect balance. And with peppermint trending every winter season, there is no better time to bake these chewy delights. This is more than just a recipe; it’s a tradition I’m thrilled to share.
Ingredients: The Building Blocks of Peppermint Perfection
Let’s talk ingredients! This recipe hinges on quality, so choose your chocolate and peppermint extract wisely.
- All-Purpose Flour: The base of our cookies. Bleached or unbleached works, but I prefer unbleached for its slightly nuttier flavor.
- Cocoa Powder: Dutch-processed cocoa gives these cookies a deeper, richer chocolate flavor. Natural cocoa will work too, but the flavor profile will be slightly different.
- Baking Soda & Baking Powder: These leavening agents work together to give the cookies their signature puff.
- Salt: Enhances the sweetness and balances the flavors. Don’t skip it!
- Unsalted Butter: Provides richness and tenderness. Make sure it’s softened to room temperature for proper creaming.
- Granulated Sugar & Brown Sugar: A combination of both gives the cookies a perfect balance of sweetness and chewiness. Brown sugar adds moisture and a hint of molasses.
- Eggs: Bind the ingredients together and contribute to the cookies’ structure.
- Vanilla Extract: Enhances the overall flavor.
- Peppermint Extract: The star of the show! Start with a small amount (1/2 teaspoon) and adjust to your taste. Be careful not to add too much, as it can become overpowering.
- Chocolate Chips or Chunks: Use your favorite type of chocolate. Dark, semi-sweet, or milk chocolate all work well.
- Peppermint Candies (Crushed): Adds a festive touch and extra peppermint flavor. Candy canes also work if crushed finely.
For substitution ideas, if you’re looking for a dairy-free version, you can swap the butter for a plant-based butter alternative. Replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) for a vegan option. To maintain the right level of sweetness, consider using a 1:1 sugar substitute. If you don’t have peppermint extract, you can use peppermint oil, but use it sparingly as it’s more potent.
Expert Tips: From My Kitchen to Yours
- Don’t Overmix: Overmixing develops the gluten in the flour, leading to tough cookies. Mix until just combined.
- Chill the Dough: Chilling the dough for at least 30 minutes (or even overnight) helps prevent the cookies from spreading too thin and allows the flavors to meld. This is a crucial step!
- Use a Cookie Scoop: A cookie scoop ensures that all your cookies are the same size, resulting in even baking.
- Bake on Parchment Paper: Parchment paper prevents the cookies from sticking to the baking sheet and makes cleanup a breeze.
- Don’t Overbake: Overbaked cookies will be dry and crumbly. Bake until the edges are set and the centers are still slightly soft. They’ll continue to bake on the cookie sheet.
- Cool Completely: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Candy Cane Hack: For uniform candy cane pieces, pulse them in a food processor instead of crushing them by hand.
Storage & Substitutions: Keeping Your Cookies Fresh and Flexible
These Chocolate Peppermint Cookies are best enjoyed fresh, but they can be stored for several days.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3-5 days. For longer storage, freeze the cookies for up to 2 months.
- Freezing: To freeze, arrange the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. Thaw at room temperature before serving.
- Flour: For a gluten-free option, use a 1:1 gluten-free flour blend. Be sure to check the blend’s ingredients to ensure it contains xanthan gum, which helps bind the ingredients together.
- Chocolate: Feel free to experiment with different types of chocolate chips or chunks. White chocolate chips would be a delicious addition.
- Nuts: Add chopped walnuts or pecans to the dough for a nutty crunch.
- Espresso Powder: A teaspoon of espresso powder can enhance the chocolate flavor.
- Spices: A pinch of cinnamon or nutmeg can add warmth and complexity to the flavor profile.
For more delicious cookie recipes, be sure to check out my recipes for BISCOFF NYC COOKIES and Coconut Ranger Cookies Recipe
FAQ: Your Burning Cookie Questions Answered
Why are my cookies flat?
Flat cookies can be caused by several factors, including using butter that is too soft, not chilling the dough, or overmixing the dough. Make sure your butter is softened but still cool to the touch, chill the dough for at least 30 minutes, and mix until just combined.
Can I use peppermint oil instead of peppermint extract?
Yes, you can use peppermint oil, but use it sparingly as it’s much more potent than peppermint extract. Start with just a drop or two and adjust to your taste.
How do I prevent my cookies from spreading?
Chilling the dough is the key to preventing cookies from spreading. The cold butter takes longer to melt in the oven, giving the cookies less time to flatten out. Also, make sure your oven temperature is accurate.
Can I make these cookies ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Let it sit at room temperature for about 15-20 minutes before scooping and baking. You can also freeze the dough for longer storage.
Why are my cookies dry?
Dry cookies are often the result of overbaking. Be sure to bake the cookies until the edges are set and the centers are still slightly soft. They’ll continue to bake on the cookie sheet as they cool. Using too much flour can also lead to dry cookies, so measure carefully.
Can I add a glaze to these cookies?
Absolutely! A simple glaze made from powdered sugar and milk or cream would be a delicious addition. You could also add a touch of peppermint extract to the glaze for extra flavor. Drizzle the glaze over the cooled cookies.
What is Dutch-processed cocoa powder?
Dutch-processed cocoa powder has been treated with an alkaline solution to neutralize its acidity. This results in a darker color, a milder flavor, and better solubility compared to natural cocoa powder. It is what gives the cookies their richer color and flavour.
Share the Sweetness This Season!
These Chocolate Peppermint Cookies are more than just a recipe; they’re an invitation to create joyful moments during the holiday season. Whether you’re baking them for a cookie exchange, gifting them to loved ones, or simply enjoying them yourself with a warm mug of cocoa, I hope they bring you as much happiness as they bring me. Now, get baking and spread the peppermint cheer! Don’t forget to rate this recipe and leave a comment below letting me know how your cookies turned out. Happy Holidays!
PrintChocolate Peppermint Cookies Recipe
These Chocolate Peppermint Cookies are rich, fudgy, and irresistibly festive! Soft in the center with lightly crisp edges, they’re loaded with peppermint chips, chocolate chunks, and optional crushed candy canes. Simple ingredients, bold chocolate flavor, and the perfect hint of cool mint make them the ultimate holiday cookie.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25 minutes
- Yield: 18–20 cookies
- Category: Cookie
- Cuisine: American
Ingredients
1 ¼ cups (156 g) all-purpose flour, spooned & leveled
6 tbsp (30 g) Dutch-process cocoa powder
½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup (168 g) unsalted butter, softened
¾ cup (165 g) light brown sugar, packed
¼ cup (50 g) granulated sugar
2 egg yolks, room temperature
1 tsp peppermint extract
1 tsp vanilla extract or vanilla bean paste
½ cup (100 g) Andes peppermint chips
¼ cup (50 g) semi-sweet chocolate chips
2 tbsp crushed candy canes (optional, for topping)
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar for about 2 minutes until light and fluffy.
Mix in the egg yolks, peppermint extract, and vanilla until pale and creamy.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.
Fold in the peppermint chips and chocolate chips.
Scoop 18–20 cookie dough balls and place them 2 inches apart on the prepared baking sheets.
Bake for 10–12 minutes — 10 for softer centers, 12 for firmer edges.
Cool the cookies on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Sprinkle with crushed candy canes if desired.
Notes
💡 **Baking Tips**
• Spoon & level your flour or weigh to 156 g to prevent dry cookies.
• Add crushed candy canes on top while warm for extra peppermint crunch.
• Want a stronger mint flavor? Add an extra ¼ tsp peppermint extract.
• Store leftovers in an airtight container for up to 3 days.
