Chocolate Peppermint Cookies Recipe

If you’re looking for a cookie that feels like a cozy holiday hug with a bit of a grown-up twist, then you’re absolutely going to want to try this Chocolate Peppermint Cookies Recipe. I absolutely love how these cookies combine rich, fudgy chocolate with the refreshing zing of peppermint — it’s like winter in every bite! Whether you’re baking for a festive party or just craving something special, you’ll find that this recipe is straightforward and super comforting.

Ingredients You’ll Need

Using pantry staples and a few festive additions, this Chocolate Peppermint Cookies Recipe balances comfort and holiday flair. I always make sure to get good quality Dutch-processed cocoa for that rich chocolate flavor, and fresh peppermint extract really makes all the difference compared to artificial alternatives.

• All purpose flour: The base for structure, make sure it’s measured accurately by spooning into your cup, not scooping.
• Espresso powder: Just a touch to deepen the chocolate flavor — it’s magic in my baking pantry.
• Cornstarch: Adds tenderness and a subtle softness to the crumb.
• Baking soda: Helps the cookies rise just enough for a soft texture.
• Salt: Balances the sweetness and enhances flavors.
• Unsalted butter: Room temperature is key for proper creaming and spreading.
• Light brown sugar: Adds moisture and a slight caramel undertone.
• Granulated sugar: For crispness and sweetness balance.
• Dutch processed cocoa powder: Gives that deep chocolate taste and dark color.
• Large eggs: Room temperature eggs blend in better and add richness.
• Peppermint extract: The star that transforms these cookies into a holiday treat.
• Vanilla extract: Rounds out the flavor beautifully.
• Chocolate chips: I prefer semi-sweet or bittersweet for contrast to the peppermint.
• Crushed peppermint candy: Adds crunch and festive flair—you can adjust the amount to your liking.

Variations

This Chocolate Peppermint Cookies Recipe is a fantastic canvas for adding your personal twist — I love encouraging creativity in baking! Whether you prefer a more intense chocolate or want to make these kid-friendly, there are easy swaps.

• Milk Chocolate Chips: I’ve swapped in milk chocolate chips for a sweeter, creamier bite that my kids adore.
• Gluten-Free Flour Blend: Using a 1:1 gluten-free baking flour can make these festive treats safe for friends with gluten sensitivities without sacrificing texture.
• Vegan Version: Using vegan butter and egg replacer, plus dark chocolate chips, gives a lovely dairy-free and egg-free cookie that’s just as delicious — I tested this for a friend once, and everyone was impressed.
• Extra Peppermint Frosting: Sometimes, I like to pipe a peppermint buttercream dollop on top once cooled for an even more decadent finish.

How to Make Chocolate Peppermint Cookies Recipe

Step 1: Mix Your Dry Ingredients Carefully

Start by whisking together the all purpose flour, espresso powder, cornstarch, baking soda, and salt in a medium bowl. I love using a whisk here so everything incorporates evenly and the leavening distributes well — this helps give the cookie that perfect rise and soft texture. Set this mixture aside while you get your wet ingredients ready.

Step 2: Cream Butter and Sugars to Perfection

In your stand mixer fitted with the paddle attachment (or a hand mixer), beat together the room temperature butter, light brown sugar, and granulated sugar on medium speed for about 2 to 3 minutes. You’ll notice the mixture becomes pale, fluffy, and smooth — this is the key to a tender, well-textured cookie. Don’t rush this step!

Step 3: Add Cocoa, Eggs & Extracts Slowly

Turn your mixer to low and add the cocoa powder, beating gently to avoid dust clouds. Next, add the eggs one at a time, mixing well after each addition to ensure they’re fully incorporated. Then pour in the peppermint and vanilla extracts. Be careful not to overmix here — just enough to get a smooth, homogenous batter.

Step 4: Combine Dry and Wet Ingredients

Streaming in the dry flour mixture slowly, fold it into the wet batter just until you no longer see flour streaks. Overmixing can cause tough cookies, and I’ve definitely learned that the hard way! Use a spatula to gently fold in the chocolate chips last — this ensures even distribution and keeps your dough nice and tender.

Step 5: Chill Dough for Best Results

Cover your dough with plastic wrap and pop it in the fridge for at least 30 minutes, but up to 2 hours is even better. This step is a game-changer — chilling firms up the butter so your cookies spread perfectly and the flavors meld more deeply. While the dough chills, preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.

Step 6: Scoop and Bake Your Cookies

Use a medium cookie scoop (about 2 tablespoons) to portion dough balls onto your lined baking sheet, spacing them about 3 inches apart. Bake for 10 to 12 minutes until the edges are set but the centers still look soft and slightly puffed — this means they’ll stay fudgy inside. When you pull them out, quickly reshape any uneven edges using a biscuit or cookie cutter so they look uniformly round.

Step 7: Add Your Peppermint Candy Crunch

While the cookies are still warm, sprinkle the crushed peppermint candy pieces on top and gently press them in so they stick. This melts the candy slightly and gives an irresistible festive crunch. From there, cool them on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 8: Optional Chocolate or Frosting Finish

If you want to dress these up even more, melt some white or dark chocolate and either drizzle it on top, or dip half of each cookie and sprinkle crushed peppermint bits over the chocolate before it sets. You can also try a peppermint frosting dollop on cooled cookies for extra wow factor — I’ve had my family go nuts over this variation during holidays!

How to Serve Chocolate Peppermint Cookies Recipe

Garnishes

I usually keep it simple with a generous sprinkle of crushed peppermint candies right after baking, but I’ve also drizzled melted white chocolate and finished with a tiny mint leaf for photo-worthy elegance. When hosting, a little dusting of powdered sugar adds a snowy effect that guests always ask about!

Side Dishes

These cookies pair beautifully with a glass of cold milk or a hot cup of dark roast coffee. During the holidays, I love serving them alongside peppermint hot chocolate or a creamy eggnog — the flavors just sing together!

Creative Ways to Present

For festive gatherings, I arrange these cookies on a tiered dessert tray dotted with fresh pine sprigs and miniature ornaments. Sometimes, I tie a stack of three cookies with a ribbon and add a candy cane as a sweet gift or party favor — it’s a crowd pleaser every time!

Make Ahead and Storage

Storing Leftovers

I store leftover chocolate peppermint cookies in an airtight container at room temperature, and they stay soft and delicious for up to a week. I recommend enjoying them within the first few days when they’re freshest — after that, they’re still tasty but just slightly less tender.

Freezing

This dough freezes wonderfully, so I often portion it into balls and freeze them on a tray before transferring to a bag. When I want fresh cookies, I bake straight from frozen, adding a couple extra minutes to the baking time. It’s a great way to have these festive cookies ready anytime.

Reheating

If you have leftover baked cookies, warming them for 10-15 seconds in the microwave brings back that just-out-of-the-oven softness. Alternatively, pop them in a warm oven (around 300°F) for 5 minutes for a gentle refresh without drying them out.

FAQs

Final Thoughts

Honestly, this Chocolate Peppermint Cookies Recipe is one of my absolute favorites to bake whenever I want that cozy, chocolatey comfort with a refreshing twist. It’s perfect for holiday gatherings or just an everyday treat that feels special. I love sharing this recipe with friends because it’s consistently delicious and not fussy at all. Trust me, once you try these, they’ll be a staple in your cookie rotation too!

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