There’s something magical about the pairing of rich chocolate and cool peppermint, especially during the holiday season. Chocolate peppermint cookies are more than just a treat—they’re a festive experience that brings warmth, nostalgia, and irresistible flavor to every bite. In this article, you’ll learn everything from the best ingredients to use, to expert baking tips and creative cookie upgrades. Whether you’re baking for a Christmas party or making edible gifts, these cookies are guaranteed to wow.
Looking for inspiration? Try our Christmas Monster Cookies Recipe to add variety to your holiday baking list.
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Why Chocolate Peppermint Cookies Are a Holiday Must-Have
The irresistible flavor combo: Chocolate meets peppermint
Chocolate and peppermint are the classic winter duo for good reason. The bittersweet depth of dark or semi-sweet chocolate beautifully contrasts the bright, cooling zing of peppermint. This balance creates a cookie that feels both indulgent and refreshing, perfect for December cravings. It’s a nostalgic flavor pairing that feels festive from the first whiff to the last crumb.
How these cookies bring seasonal charm to any gathering
Whether it’s a family gathering, office cookie swap, or a quiet night in with cocoa, chocolate peppermint cookies fit the mood. Their sparkling crushed candy cane tops or melty chocolate centers give a cozy homemade touch while still feeling gourmet. Don’t miss our Reindeer Cupcakes Party Recipe if you’re planning a full dessert spread.
Not to mention—they’re photogenic. Their deep chocolate hue flecked with red and white makes them Instagram-worthy without even trying.
Common holiday variations and upgrades
There are countless ways to tweak chocolate peppermint cookies without losing their festive soul:
- Double chocolate peppermint: Add cocoa powder to intensify the chocolate base.
- Peppermint bark inspired: Use white and dark chocolate chips together.
- Crinkle cookie twist: Roll in powdered sugar before baking for a snow-dusted look.
- Soft-baked center: Use only egg yolks for ultra-chewy texture.
- Andes mint pieces: A rich alternative to crushed candy canes.
Discover great ideas like our Magic Brownie Cookies to inspire even more cookie creativity.
If you’re preparing a cookie platter, these cookies pair beautifully with our Chocolate Covered Pomegranate Yogurt Clusters—another seasonal favorite with a chocolate base.
Ingredients That Make the Best Chocolate Peppermint Cookies
Key ingredients for flavor and texture
To make truly exceptional chocolate peppermint cookies, every ingredient matters. Here’s what you’ll need and why:
| Ingredient | Purpose |
|---|---|
| Unsalted Butter | Creamy richness and essential moisture |
| Brown Sugar | Adds chewiness and depth |
| Granulated Sugar | Helps with spreading and crispy edges |
| Egg Yolks | Ensures soft, tender centers |
| Dutch Process Cocoa | Rich, smooth chocolate flavor |
| Peppermint Extract | Provides that signature cool, minty note |
| Semi-Sweet Chocolate Chips | For melty chocolate bits throughout |
| Peppermint Chips | Adds crunch and extra minty punch |
| Crushed Candy Canes (optional) | Decorative and festive topping |
Tip: Want ultra-dark flavor? Swap some of the cocoa for black cocoa powder to make the chocolate really pop.
Choosing the right chocolate and peppermint chips
Don’t just grab any chips—quality counts here. For chocolate chips, go for semi-sweet or dark for a less sugary profile. Brands like Ghirardelli or Guittard melt evenly and taste smooth.
When it comes to peppermint, Andes Peppermint Crunch Baking Chips are a game-changer. They’re creamy with just enough mint and have that melt-in-your-mouth texture you want. Alternatively, crushed peppermint bark or even mint-flavored white chocolate can work in a pinch.
Check out our Dark Chocolate Cranberry Oatmeal Cookies for another unique twist on chocolate cookies.
Substitutions and allergy-friendly swaps
Have dietary restrictions or missing an ingredient? No problem:
- Dairy-Free: Use plant-based butter and dairy-free chocolate chips
- Gluten-Free: Substitute with 1:1 gluten-free flour blend
- No eggs? Try flaxseed meal (1 tbsp flax + 3 tbsp water per yolk)
- No peppermint extract? Use crushed candy canes for a milder flavor
Step-by-Step Guide to Making Chocolate Peppermint Cookies
Prepping your kitchen and ingredients
The secret to flawless holiday cookies? Preparation. Before you even preheat the oven, make sure your ingredients are fresh and your workspace is clean.
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. Bring your butter and egg yolks to room temperature—this ensures even mixing and optimal texture.
Here’s a quick checklist of tools you’ll want nearby:
- Large mixing bowl
- Electric hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Cookie scoop or spoon
- Cooling rack
Don’t miss our German Gingerbread Cookies Method for another prep-ahead holiday cookie project.
Mixing and shaping the dough perfectly
In a large bowl, cream together softened unsalted butter, brown sugar, and granulated sugar using a mixer. Beat this mixture for about 2 minutes until it becomes light and fluffy. This step aerates the dough and lays the foundation for chewy centers and crispy edges.
Next, mix in egg yolks, peppermint extract, and vanilla extract or vanilla bean paste. Beat again until the mixture turns pale and fluffy—this ensures air and structure.
In a separate bowl, whisk together:
- All-purpose flour
- Dutch process cocoa powder
- Baking powder
- Baking soda
- Salt
Add the dry ingredients into the wet mixture and mix just until combined. Be careful not to overmix. Finally, fold in your peppermint chips and semi-sweet chocolate chips.
Use a cookie scoop or spoon to portion dough into 18 balls. Place them about 2 inches apart on your lined baking sheets. Optionally, sprinkle crushed candy canes on top for that festive sparkle.
Check out Christmas Cookie Bars Dessert Recipe for another crowd-pleasing holiday bake.
Baking, cooling, and decorating tips
Bake the cookies for 10–12 minutes depending on your desired texture. For chewy centers, bake closer to 10 minutes. For slightly crispier edges, go for 12.
When you pull them from the oven, don’t worry if the centers look a little soft—they’ll finish setting on the tray. Let them cool for 2 minutes on the baking sheet before transferring to a wire rack for another 10 minutes.
Pro Tip: Want perfectly round cookies? While they’re still warm, use a circular cookie cutter to gently swirl around the edges and shape them evenly.
Before serving or storing, add a few extra peppermint chips or crushed candy canes on top. This not only adds flavor but makes the cookies look bakery-quality.
Looking for something ultra-chocolatey? Don’t miss our Frosted Coffee Brownies Dessert that also bring the “chewy-meets-rich” experience.
Storage, Freezing, and Make-Ahead Options
How to store cookies for optimal freshness
Proper storage is key to maintaining that chewy texture and festive flavor. Once your chocolate peppermint cookies have fully cooled, place them in an airtight container. They’ll stay fresh at room temperature for up to 3 days.
To extend their shelf life, layer them between parchment paper to avoid sticking. If your home runs dry in the winter months, consider tossing a slice of white bread into the container to preserve moisture.
Discover great ideas like our Christmas Fudge Cake Dessert for more make-ahead treats during the busy season.
Freezing baked cookies vs. cookie dough
Whether you’re planning ahead for a party or just want treats on hand, freezing is a game-changer. You can freeze both baked cookies and raw cookie dough with great success:
| Method | How-To | Shelf Life |
|---|---|---|
| Baked cookies | Cool completely, layer with parchment in freezer-safe container | Up to 2 weeks |
| Cookie dough balls | Freeze dough scoops on a tray, then store in a zip bag | Up to 2 months |
When ready to bake from frozen, let dough balls sit at room temp for 10–15 minutes, then bake as usual (adding 1–2 minutes if needed).
Time-saving tips for holiday baking prep
Here’s how to stay ahead of the holiday rush:
- Double the batch and freeze half
- Pre-scoop dough into balls and chill for same-day baking
- Gift bag assembly: Bake cookies early and store in tins with tissue or parchment between layers
Looking for more creative holiday dessert prep? Don’t miss our No-Bake Gingerbread Cheesecake—a perfect complement to your cookie tray.
Delicious Ways to Customize Your Chocolate Peppermint Cookies
Add-ins: crushed candy canes, marshmallows, and more
Spice up your base dough with these fun variations:
- Crushed candy canes for extra crunch and color
- Mini marshmallows for a peppermint hot chocolate vibe
- White chocolate chips for a milder twist
Add ½ cup of any mix-in with your chips for balanced flavor and texture.
Making them double chocolate or gluten-free
Double down on the chocolate by stirring in extra cocoa powder or using dark chocolate chunks instead of chips. To go gluten-free, swap all-purpose flour for a 1:1 gluten-free blend, and chill the dough slightly to reduce spreading.
Turning cookies into gift-worthy treats
These cookies are gift-ready with just a little presentation polish:
- Stack and tie with baker’s twine in cellophane bags
- Layer in a festive cookie tin with parchment
- Add a tag with reheating instructions (“Warm for 5–8 seconds in microwave”)
Pair them with our Christmas Candy Bark Recipe for an eye-catching edible gift box.
FAQs About Chocolate Peppermint Cookies
Can I make chocolate peppermint cookies without peppermint extract?
Yes! If you’re out of peppermint extract or prefer a subtler flavor, you can rely solely on crushed candy canes or peppermint chips. The flavor will be lighter but still festive.
What’s the best way to keep cookies soft after baking?
Store them in an airtight container with a slice of white bread or a small piece of apple. The moisture from these will keep your cookies soft for days.
How do I get perfectly round cookies?
Use a round cookie cutter to gently swirl around each cookie immediately after baking. This trick works best while cookies are still hot and malleable.
Can I use white chocolate instead of semi-sweet?
Absolutely. White chocolate adds sweetness and a creamier texture. It pairs surprisingly well with peppermint and can create a peppermint bark–inspired flavor profile.
Conclusion: The Ultimate Holiday Cookie to Bake This Season
If there’s one cookie to make this Christmas, it’s these chocolate peppermint cookies. They deliver bold flavor, chewy texture, and festive flair—all with minimal effort and maximum payoff. Whether you’re baking a batch for gifting or just indulging with a mug of hot cocoa, these cookies are sure to become a seasonal staple.
Don’t miss our Old-Fashioned Gingerbread Recipe if you’re building the ultimate Christmas cookie box this year.
PrintChocolate Peppermint Cookies
These chocolate peppermint cookies are chewy, rich, and full of festive flavor. Made with Dutch-process cocoa, peppermint chips, and a touch of crushed candy canes, they’re perfect for holiday gatherings, cookie swaps, or cozy nights in.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–27 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/4 cups (156 g) all-purpose flour
- 6 tbsp (30 g) Dutch process cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 3/4 cup (165 g) light brown sugar, packed
- 1/4 cup (50 g) granulated white sugar
- 2 egg yolks, room temperature
- 1 tsp peppermint extract
- 1 tsp vanilla bean paste or vanilla extract
- 1/2 cup (100 g) peppermint chips (e.g., Andes)
- 1/4 cup (50 g) semi-sweet chocolate chips
- 2 tbsp crushed candy canes (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the softened butter, brown sugar, and granulated sugar together for about 2 minutes until light and fluffy.
- Add the egg yolks, peppermint extract, and vanilla. Beat for 2 more minutes until the mixture is pale and fluffy.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the peppermint chips and chocolate chips.
- Scoop the dough into 18 balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, depending on your preferred texture.
- Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack for 10 minutes.
- Optionally, sprinkle with crushed candy canes while still warm.
Notes
- Use a circular cookie cutter to reshape cookies immediately after baking for perfect rounds.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Freeze baked cookies or unbaked dough balls for easy holiday prep.
- Use room temperature butter and egg yolks for best results.
- Measure flour using the spoon and level method or weigh for accuracy.
