Chocolate Peppermint Cookies are a festive favorite for the holidays. Fudgy dark chocolate cookies studded with chocolate chips and pieces of peppermint bark are finished with a sprinkle of crushed peppermint candies for a sweet-and-minty bite.
Make Santa’s plate extra special this year with these chocolate peppermint cookies. They’re rich and chocolaty — with chocolate in the dough, chocolate chips, and chopped peppermint bark for an extra layer of chocolate and crunch. The peppermint adds a bright, holiday flavor without overwhelming the cookie.
A hint of peppermint in the fudgy dough pairs perfectly with chopped peppermint bark and crushed candy on top, creating a classic Christmas cookie that’s both festive and delicious.
Ingredients
This recipe is adapted from a favorite dark chocolate cookie base and made seasonal with peppermint additions. You will need the following:
- Unsalted butter (room temperature; salted is fine if that’s what you have)
- Granulated sugar
- Light brown sugar
- Large eggs
- Vanilla extract
- Peppermint extract (use sparingly for a pleasant mint note)
- All-purpose flour
- Cocoa powder (a dark cocoa gives deep color and flavor, but regular unsweetened cocoa works too)
- Baking soda
- Salt
- Semi-sweet chocolate chips
- Chopped peppermint bark (dark or milk chocolate peppermint bark works)
- Crushed peppermint candies or candy canes for topping
How To Make Chocolate Peppermint Cookies
- Cream the butter and both sugars until light and fluffy.
- Add the eggs, vanilla, and peppermint extract; mix well and scrape the bowl.
- Whisk together the flour, cocoa, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and combine until just incorporated.
- Fold in the chocolate chips and the chopped peppermint bark.
- Portion the dough with a #30 cookie scoop (about 2 tablespoons). Dip the top of each dough ball into the crushed peppermint candies, then place the dough balls a few inches apart on prepared baking sheets.
- Bake at 350°F (175°C) for 10–11 minutes. Let cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.
These cookies are wonderful warm and gooey straight from the oven, but they also store well. Keep leftovers in an airtight container for up to five days. They make thoughtful neighbor gifts, cookie swaps, or a special treat for Santa on Christmas Eve.
To Freeze These Cookies:
Freeze unbaked dough balls on a parchment-lined baking sheet until solid, then transfer them to a zip-top freezer bag and store for up to three months. To bake from frozen, place the dough on a lined baking sheet and add 2–3 minutes to the baking time.
Fully baked cookies can also be frozen in single layers separated by parchment paper and kept in a freezer-safe container or bag for 3–4 weeks.
More Christmas Cookies
- Meltaway Cookies
- Peanut Butter Blossoms
- Double Chocolate Crinkles
- Gingersnap Cookies
- Oatmeal Florentine Cookies
- Snowball Cookies
- Pecan Cookies
- Mint Chocolate Chip Cookies
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Chocolate Peppermint Cookies
Ingredients
- 1 cup (226 g) unsalted butter (2 sticks), room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) light brown sugar, gently packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2 ½ cups (300 g) all-purpose flour (stir, spoon, & level)
- ¾ cup (60 g) cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (170 g) semi-sweet chocolate chips
- 1 cup (140 g) chopped peppermint bark (about 10–12 squares)
- ⅓ cup (60 g) crushed peppermint candies (about 12 round candies)
Equipment
- #30 Cookie Scoop (about 2 TBSP)
- Half-sheet baking trays
- Silicone baking mat or parchment paper
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with a silicone mat or parchment paper.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugars. Add eggs, vanilla, and peppermint extract; mix and scrape the bowl.
- Whisk together flour, cocoa, baking soda, and salt. Gradually add to the wet ingredients until just combined.
- Fold in chocolate chips and chopped peppermint bark.
- Use a #30 cookie scoop to portion dough into balls. Dip the tops into crushed peppermint candies and place a few inches apart on the prepared sheets. Take care to avoid candy on the sides or bottoms where it can melt and spread.
- Bake 10–11 minutes. Let cookies rest on the baking sheet for a few minutes, then transfer to a wire rack to cool. Store in an airtight container up to 5 days.
Notes
- To freeze dough: Freeze scooped dough balls on a parchment-lined tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2–3 minutes to the bake time.
- To freeze baked cookies: Layer with parchment paper and freeze in an airtight container for 3–4 weeks.
- Substitutions: Andes Peppermint Crunch pieces or peppermint baking chips can replace peppermint bark; candy canes can be used instead of round peppermint candies for topping.
Nutrition
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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