Chocolate 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.