You know that moment in December when the air feels crisp, the lights go up, and suddenly you just need something chocolatey with a little peppermint crunch? That’s exactly where these Chocolate Peppermint Cookies come in.
They’re cozy and nostalgic, but with just enough festive sparkle to make you feel like you’ve got the holidays figured out (even if your gift list says otherwise).
The best part? They’re not fussy. Think rich, fudgy centers, a cool peppermint frosting, and a sprinkle of candy cane magic on top. Honestly, if there was ever a cookie that could double as a holiday mood booster, this is it.
So if you’re on the hunt for holiday cookies that make people pause mid-bite and say, “Okay, I need this recipe,” you’ve landed in the right spot. Pull up a chair, I’ll walk you through every step.
What Makes These Chocolate Peppermint Cookies Special
Two desserts in one bite. They’ve got the rich, fudgy depth of a brownie and the cool sparkle of peppermint candy, basically, a holiday mash-up that works every single time.
Kid-approved and adult-obsessed. Little hands love crushing candy canes, and grown-ups can’t stop “taste testing.” Win-win.
Mess-free chocolate indulgence. No melty chocolate bars to fight with or frosting disasters, everything folds right in.
Perfect for last-minute gifts. Quick, easy, and impressive, look like a pro even if you started 30 minutes ago.
If mint is your vibe, don’t miss my peppermint cookies!
The Ingredients You’ll Need
- All-Purpose Flour: The base that gives your cookies structure, measure carefully to avoid dry or dense results.
- Cocoa Powder: Delivers chocolatey depth without extra sugar, use Dutch-processed if you want a darker, richer taste.
- Baking Soda: Helps the cookies rise and get a soft, pillowy texture.
- Baking Powder: Works with the baking soda to make sure your cookies
- Salted Butter: Adds rich flavor and keeps your cookies soft, if you only have unsalted, just add a tiny pinch of extra salt.
- Light Brown Sugar: Gives sweetness plus a hint of caramel flavor and helps the cookies stay chewy.
- Granulated Sugar: Balances the sweetness and helps your cookies spread evenly while baking.
- Eggs: They hold everything together and make the cookies tender, room temperature eggs mix better!
- Vanilla Extract: Boosts all the flavors naturally and gives a warm, homey aroma.
- Semi-Sweet Chocolate Chips: Melt in the oven for little pockets of chocolatey goodness, mix in gently so they don’t sink too fast.
- Powdered Sugar: Sweetens and smooths the frosting, sift it to keep it silky.
- Cream Cheese: Makes the frosting creamy and tangy, soften it to avoid lumps.
- Peppermint Extract: Adds a refreshing mint flavor.
- Crushed Candy Canes: Sprinkles of crunchy, festive fun, adds texture and makes the cookies look extra special.
Can’t get enough of peppermint? You’ll love my peppermint brownies, rich, fudgy, and packed with that cool minty twist!
How to Make Chocolate Peppermint Cookies
Step 1: Warm Up Your Kitchen
Adjust the oven temperature to 350°F (175°C) and line a baking sheet evenly with parchment for baking.
Step 2: Cream Butter and Sugars
Throw your salted butter, light brown sugar, and granulated sugar into a large bowl. Beat them together for a few minutes until fluffy and dreamy. This is where the cookie magic starts. Scrape the sides so nothing is left behind, it’s a little trick that keeps every cookie perfectly textured.
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, then mix in your vanilla extract. Watch your batter transform into glossy, smooth goodness.
Step 4: Bring in the Dry Crew
Sift together flour, unsweetened cocoa, baking soda, and baking powder. Gradually fold them into the wet mixture, gentle is key! You don’t want to overmix; we’re going for soft, chewy cookies, not bricks.
Then, fold in the semi-sweet chocolate chips. Don’t be shy, make sure there’s chocolate in every bite.
Step 5: Scoop, Shape, and Play
Scoop generous mounds of dough onto your lined baking sheet. Leave some space between each one, they’ll spread slightly as they bake.
Step 6: Bake with Care
Slide your tray into the oven and bake for 9 minutes. Edges should look set, centers may still wobble slightly, that’s perfect! Cookies continue cooking a bit after they come out, so resist the urge to overbake.
Let them cool for a few minutes on the tray before transferring to a wire rack.
Step 7: Whip Up the Peppermint Frosting
While your cookies chill, beat together cream cheese and salted butter until creamy and smooth, about 3 minutes. Add powdered sugar and peppermint extract. Mix until it’s light, fluffy, and just sweet enough to complement the chocolate without stealing the show.
If the frosting feels too soft, pop it in the fridge for 10 minutes, it spreads better and stays put.
Step 8: Frost Like a Boss
Once your cookies are completely cooled, spread a generous layer of frosting on each one. Sprinkle it with crushed candy canes for that satisfying crunch and festive sparkle.
What Not to Do (So Your Cookies Turn Out Perfect)
Overmixing the dough: It’s tempting to keep stirring, but too much mixing makes cookies dense. Fold in your dry ingredients gently, your cookies will thank you with perfect softness.
Skipping the parchment paper: It might seem like a small step, but lining your baking sheet prevents sticking and keeps your cookie bottoms golden, not burned.
Overbaking: Cookies continue to cook after leaving the oven. Pull them out when the edges are set but the centers still look slightly soft, this keeps them chewy and fudgy.
Not letting cookies cool before frosting: Spreading frosting on warm cookies? Big mistake. You’ll end up with a melty mess. Patience here pays off!
What to Serve With Chocolate Peppermint Cookies
- A mug of hot cocoa: Extra marshmallows optional, but highly recommended, double chocolate happiness!
- Peppermint latte: Mirror the minty notes in the cookies for a flavor duo that feels like a holiday hug.
- Chocolate ganache drizzle: Want to go extra? Drizzle cookies lightly for a professional touch at home.
- Festive fruit platter: Brighten the plate with oranges or berries, they cut the richness and look beautiful.
How to Store Chocolate Peppermint Cookies
Layering is key: Stack frosted cookies with parchment paper or wax paper in between, prevents the frosting from sticking and keeps your cookies looking pretty.
Airtight is your best friend: Whether at room temp or in the fridge, an airtight container locks in softness and flavor. Bonus: add a slice of bread in the container, it keeps cookies extra soft!
Refrigeration tip: If you love a firmer frosting and a slightly chilled cookie bite, pop them in the fridge. Just let them sit a few minutes at room temp before serving so the chocolate chips aren’t too hard.
Freeze like a pro: Freeze cookies un-frosted and frost after thawing.
More Holiday Treats Everyone Will Love
Easy Chocolate Peppermint Cookies
Ingredients
For the Cookies
- 2⅓ cups all-purpose flour spooned and leveled
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup salted butter softened
- 1 cup light brown sugar packed
- ⅔ cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1⅓ cups semi-sweet chocolate chips
For the Peppermint Frosting
- ½ cup salted butter softened
- 2½ to 3 cups powdered sugar sifted
- 8 oz cream cheese softened
- ⅓ teaspoon peppermint extract
- Crushed candy canes for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper, this keeps your cookies from sticking and makes cleanup a breeze.
- In a large bowl, toss in the salted butter, light brown sugar, and granulated sugar. Beat them together until the mixture is fluffy, creamy, and smells like cookie magic. Don’t forget to scrape the sides so every bit of goodness is mixed in, this little step makes a big difference in texture.
- Add the eggs one at a time, then pour in the vanilla extract. Mix just until everything comes together into a glossy, smooth batter.
- In another bowl, sift together the flour, unsweetened cocoa powder, baking soda, and baking powder. Gradually fold the dry ingredients into the wet mixture, being gentle to avoid overworking the dough. Finally, fold in the semi-sweet chocolate chips so each cookie is full of melty chocolate pockets.
- Scoop generous portions of dough onto your prepared baking sheet, leaving space for each cookie to spread as it bakes.
- Bake for about 9 minutes; the edges should be set, and the centers may still jiggle slightly. That’s the sweet spot for soft, chewy cookies. Let them rest for a few minutes on the tray, then transfer them to a wire rack to cool completely.
- While the cookies cool, make the frosting by beating the cream cheese and salted butter together until silky and smooth.
- Add the powdered sugar and peppermint extract, and mix until the frosting is light, fluffy, and perfectly minty. If it feels too soft to spread nicely, pop it in the fridge for 10 minutes, it makes frosting a breeze.
- Once your cookies are fully cooled, spread a generous layer of frosting on each one. Sprinkle with crushed candy canes for that festive crunch and extra sparkle, because holiday cookies should always look as good as they taste.
Notes
- Room temperature ingredients mix together more easily and help your cookies stay soft and fluffy, definitely don’t skip this step.
- Measure flour carefully, too much flour can make cookies dry and dense.
- If your frosting is too soft, whisk in a teaspoon of powdered sugar at a time until it firms up for easy spreading.
