Chocolate Peppermint Cookies
Soft, rich chocolate cookies infused with peppermint extract, loaded with peppermint chips and melty chocolate, and optionally topped with crushed candy canes. Perfect for Christmas cookie swaps and holiday baking!
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25 minutes
- Yield: 18–24 cookies
- Category: Cookie
- Cuisine: American
Ingredients
1 1/4 cups (156 g) all-purpose flour
6 tablespoons (30 g) Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (168 g) unsalted butter, softened
3/4 cup (165 g) light brown sugar, packed
1/4 cup (50 g) granulated sugar
2 egg yolks, at room temperature
1 teaspoon peppermint extract
1 teaspoon vanilla extract or vanilla bean paste
1/2 cup (100 g) peppermint chips (or finely chopped peppermint candies)
1/4 cup (50 g) semi-sweet chocolate chips
2 tablespoons crushed candy canes (optional, for topping)
Instructions
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, beat softened butter, brown sugar, and granulated sugar for 2 minutes until light and fluffy.
3. Mix in egg yolks, peppermint extract, and vanilla until pale and creamy.
4. Add flour, cocoa powder, baking powder, baking soda, and salt. Mix just until combined—do not overmix.
5. Fold in peppermint chips and chocolate chips.
6. Chill dough for 30 minutes to help cookies bake thicker and prevent spreading.
7. Scoop dough into 18–24 balls and place 2 inches apart on baking sheets.
8. Bake 10–12 minutes (10 for softer cookies, 12 for crisp edges).
9. Cool on baking sheet for 2 minutes, then transfer to a wire rack.
10. Sprinkle crushed candy canes onto warm cookies if using.
11. Store in an airtight container for up to 3 days.
Notes
Chill time improves texture—don’t skip it.
Dutch-process cocoa gives deeper flavor and darker color.
Peppermint chips can be substituted with chopped peppermint bark.
Add crushed candy canes immediately while cookies are warm so they adhere.