Make the perfect batch of fudgy chocolate peppermint cookies! Soft and chewy double chocolate cookies filled with crushed peppermint. These cookies are the perfect holiday treat!
Looking for cookie recipes for your Christmas cookie exchange party? Check out all our delicious cookie recipes!
CHOCOLATE PEPPERMINT COOKIES
These soft and fudgy cookies are loaded with chocolate and crushed peppermint! These Christmas cookies are so easy to make and perfect no matter the occasion. Our double chocolate cookie dough is delicious, but adding peppermint flavors totally elevates the cookie.
WHAT YOU NEED-
- Flour– Be sure to use a high-quality all-purpose flour for all your baking! I love to use Bob’s Red Mill or King Arthur’s All-Purpose flour.
- Cocoa Powder– For the best results, you want to use unsweetened cocoa powder like the Hershey’s Cocoa Powder.
- Baking Soda & Powder– Adding fresh baking soda and baking powder ensures you get fluffy cookies.
- Salt– When adding salt to your cookies doesn’t make them salty but enhances the flavors!
- Sugar– Both granulated sugar and brown sugar is used to sweeten the cookie batter. You can use either light or dark brown sugar.
- Butter– This cookie recipe calls for softened unsalted butter!
- Vanilla– Vanilla extract is used for added flavors.
- Peppermint– Adding peppermint extracts helps give you the minty taste! Be sure to not over crush the candy, the smaller pieces tend to melt into the cookies.
- Eggs– Fresh eggs in the batter helps bind all the ingredients together.
- Chocolate– You can use a variety of dark, milk, and semi-sweet chocolate! Either regular morsels, mini morsels, or chocolate chunks work great in these cookies.
- Crushed Peppermint– Use either crushed peppermint candies, crushed candy canes, or crushed Peppermint Bits.
- White Chocolate– I love to drizzle the cookies with white chocolate for extra taste! This is optional!
| I highly recommend using the Ghrardelli Peppermint Bark Chips that has white and milk chocolate chips and peppermint bits. If you use this use 2 cups of only this! |
HOW TO MAKE PEPPERMINT CHOCOLATE COOKIES
These soft and chewy peppermint chocolate cookies come together so effortlessly!
- Sift together the dry ingredients.
- With a mixer, cream the softened butter with both sugars until creamy.
- Add in the vanilla, peppermint extract, and eggs.
- Combine the wet batter with the dry ingredients. Fold in the chocolate chips and crushed peppermint.
- With a cookie scoop, divide the dough into 22-24 cookie dough scoops on a lined baking sheet.
- Chill the cookie dough scoops for at least 30 minutes.
- Preheat the oven and line a baking sheet with parchment paper.
- Roll the scoops of dough with your hands to create evenly shaped cookies and layout onto the baking sheets.
- Bake until the edges start to turn golden brown.
- Remove from the oven and drizzle with melted white chocolate and additional crushed peppermint and flakey salt. (The white chocolate drizzle is optional.)
- Serve warm and or completely cool.
| Chill Time– You do NOT want to skip the chill time! Chilling the cookies helps solidify the fats which gives you perfect baked cookies instead of puddles of dough. |
STORING COOKIE DOUGH & COOKIES
Cookies are great to make ahead of time and can totally be frozen for later!
- Storing Dough– You can either chill the cookie batter in the bowl or chill the scooped dough. Chill in the fridge for at least 30 minutes or up to 3 days! Just follow the instructions after chilling.
- Freezing Dough– If you want to make an extra batch and freeze, you totally can! Shape the cookie dough into balls and lay out on a plate or freezer and freeze until hard. Then transfer to a freezer safe bag or container for up to 3 months. Bake frozen or thawed, if baking frozen just add 1-2 additional minutes to the bake time.
- Storing Cookies– Once the cookies are chilled, you can store the cookies covered at room temperature for 6-7 days. You can also store it in the fridge for 1-2 weeks!
- Freezing Cookies– Baked cookies freeze great! Once cooled, transfer the cookies in a freezer bag or container and freeze for up to 3-4 months.
| Pair these delicious cookies with a glass or milk, hot chocolate or caramel latte for the perfect treat! |
QUESTIONS YOU MIGHT HAVE:
This recipe makes 22-24 cookies! You can cut the recipe in half and make just 12 cookies.
Be sure to use peppermint extract instead of mint extract, or you will have more of a toothpaste minty taste.
Yes! You can either do a mix of white and classic chocolate chips or just use white chocolate chips only.
If you don’t want to add crushed peppermint into the batter, you can just add it on top of the cookie dough balls right before baking. But if you want to fully leave them out, I recommend you just make out Double Chocolate Cookies.
No, you can either chill the batter in the bowl or chill them already shaped! I prefer shaping then cooling since the batter hardened after chilling, making it harder to scoop.
Chocolate Peppermint Cookies
Ingredients
- 2 1/3 cups all-purpose flour sifted
- 1/3 cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- pinch salt
- 1 cup softened unsalted butter 2 sticks
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 tsp vanilla extract
- 2 tsp peppermint extract
- 2 eggs
- 2 cups chocolate chip morsels dark, milk , or semi-sweet
- 3/4 cup crushed peppermint
- melted white chocolate for drizzle, optional
Instructions
- Sift together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- With a mixer, cream together the softened butter, granulated sugar, and granulated sugar until creamy.
- Add vanilla, peppermint extract, and eggs and mix again to combine.
- Gently mix in the dry ingredients until fully incorporated, the dough will be sticky.
- Fold in the chocolate chips and crushed peppermint. Line a baking sheet with parchment paper.
- Using a cookie scoop or spoon, scoop 2 Tbsp of dough at a time, dividing into 24 scoops of dough. Add to the lined baking sheet and chill for 30 minutes.
- Preheat the oven to 350°F and line another large baking sheet with parchment paper.
- Roll the scoops of dough into evenly shaped balls and place onto the baking sheet, 1-2 inches apart from each other.
- Bake at 350°F for 11-12 minutes or until the edges become golden.
- Remove from the oven and top the cookies with additional crushed peppermint and flakey salt. (Optional- Drizzle with melted white chocolate before topping with additional crushed peppermint. )
- Let the cookies chill for 5-10 minutes.
- Serve warm or chilled.
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