These chocolate peppermint cookies are so festive and fun! This quick recipe takes only 20 minutes total. The cookies come out thick with slightly chewy edges and a soft center. They are perfect for Christmas, the holiday season or any rainy day!

Chocolate peppermint cookies.

Why You’ll Love This Recipe

  • These chocolate peppermint cookies are so flavorful!
  • Only one mixing bowl.
  • No dough chilling needed.
  • Everything comes together in under 20 minutes.
  • They are fresh and delicious.
  • The chopped candy canes add the best peppermint flavor.
  • These cookies are thick bakery style cookies.
  • They can be made with gluten free ingredients.
  • In addition, these cookies are nut free.
  • Check out these Mint Chocolate Chip Cookies for another holiday classic cookie!

Ingredients & Substitutions

These are the main ingredients and substitutions for chocolate peppermint cookies. Scroll down to the recipe card for full ingredients list and instructions.

Use cold butter right from the fridge. Do not use melted or softened butter. This prevents the cookies from spreading too thin.

Granulated sugar and light brown sugar add sweetness. I have not tried these using coconut sugar or another sugar alternative.

Only one egg needed. For an egg free version, replace with ¼ cup unsweetened applesauce. Check out these Eggless Cookies for more tips and tricks.

Add in a drop of peppermint extract for a stronger flavor. Only one drop needed. It is very strong.

Both regular all purpose flour and gluten free 1 to 1 flour can be used. Do not use another flour.

Cocoa powder adds the chocolate flavor. Both regular and dark cocoa powder work well.

Baking soda helps these cookies remain tall and thick.

Chocolate chips add even more chocolate flavor. Plus, they get all melted and gooey!

Lastly, chopped candy canes add the peppermint flavor. Chop finely. Then sprinkle some on top of the baked cookies if desired.

Ingredients for chocolate peppermint cookies.

Taste & Texture

These chocolate peppermint cookies taste like chocolate and peppermint! No flavor surprises. They are reminiscent of peppermint patties. Chocolate and peppermint is a classic holiday combination. They are sweet, rich and chocolaty.

These cookies are thick. They have slightly chewy edges and a soft center. They are not dry.

How to Make

Step 1

First, preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

Step 2

In the bowl of a stand mixer, add cold butter, sugar and brown sugar. Mix on high for 2 to 3 minutes. Mix until no clumps of butter remain.

Creamed butter in mixing bowl.

Step 3

Add in egg and vanilla extract. Stir to combine.

Gooey butter and egg in bowl.

Step 4

Then, add in the peppermint extract, flour, cocoa powder, and baking soda. Stir until a thick dough forms.

Cocoa cookie dough in bowl.

Step 5

Fold in the chocolate chips and chopped candy canes.

Peppermint chocolate dough.

Step 6

Use an ice cream scoop to scoop balls of dough onto lined pan.

Balls of chocolate dough.

Step 7

Bake for 8 to 9 minutes or until cookies are set, but still look soft.

Chocolate candy cane cookies.

Step 8

Finally, remove from the oven. Allow chocolate peppermint cookies to cool on pan for 10 minutes. Then carefully remove to a cooling rack. If desired, sprinkle with extra chopped candy canes.

Expert Tips & Tricks

Carefully measure all ingredients.

This recipe makes 8 cookies but can be easily doubled or tripled.

Use cold butter straight from the fridge. This prevents the cookies from spreading too thin.

Mix the butter and sugars together for at least 2 to 3 minutes. This must be done in a stand mixer. Mix until no clumps of butter remain.

The cookie dough will be very thick and not sticky.

The peppermint extract is totally optional. Use only one drop if using.

Use an ice cream scooper to scoop balls of dough. This ensures equally sized dough balls.

These chocolate peppermint cookies do not spread much while baking. Space them 2 inches apart on the pan.

Do not bake too long. The cookies should look set but still soft.

Stack of peppermint chocolate cookies.

How to Serve & Store

Serve chocolate peppermint cookies once cool enough to handle. They are soft when they first come out of the oven.

Serve with a glass of milk, coffee, Vegan Eggnog or hot chocolate.

These cookies pair well with ice cream too!

Store cookies covered at room temperature for up to 3 days.

Freeze peppermint chocolate chip cookies for 1 month if needed.

Frequently Asked Questions

Can I use another type of chocolate chips?

Sure! Use any type of chocolate chips. Dark, mini, semisweet or milk chocolate all work well.

Are they gluten free?

Use gluten free flour to ensure they are gluten free. Bob’s Red Mill and King Arthur Flour both make great gluten free baking flours.

What do they taste like?

They taste like double chocolate cookies with a hint of peppermint flavor.

Can I make the cookie dough ahead of time?

Sure! Before baking, take dough out of fridge. Allow it to come to room temperature before baking.

Can I replace the candy canes?

Use chopped Andes mints or mint chips instead of candy canes. I have not tried chopped peppermint patties, but that could work.

Bakery double chocolate cookies.

You May Also Like

If you make this chocolate peppermint cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Sweet Addison's cookies
Chocolate peppermint cookies.
At a Glance:
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes

Get the Recipe: Chocolate Peppermint Cookies

These chocolate peppermint cookies have the best flavor! They are thick bakery style cookies. These cookies have chewy edges and a soft gooey center. They are loaded with mint chocolate flavor!
5 from 2 votes
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Ingredients

8 cookies
  • ½ cup cold butter
  • ¼ cup granulated sugar
  • ½ cup light brown sugar, tightly packed
  • 1 egg
  • drop peppermint extract, optional
  • 1 ¼ cups flour, all purpose or gluten free flour
  • ¼ cup cocoa powder
  • ½ tsp baking soda
  • ½ cup chocolate chips
  • ¼ cup chopped candy canes

Instructions 

  • First, preheat oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper.
  • In the bowl of a stand mixer, add cold butter, sugar and brown sugar. Stir on high for 2 to 3 minutes, until no clumps of butter remain.
  • Add in egg and vanilla. Stir to combine.
  • Then, add in peppermint extract, flour, cocoa powder, and baking soda. Stir until a thick dough forms.
  • Fold in chocolate chips and chopped candy canes.
  • Use an ice cream scooper to scoop balls of dough onto lined pan.
  • Bake for 8 to 9 minutes or until cookies are set, but still look soft.
  • Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Then carefully remove to a cooling rack. Sprinkle with extra chopped candy canes if desired.

Notes

  • This recipe makes 8 cookies.  It can easily be doubled.
  • Use cold butter right from the fridge.
  • Cream butter and sugars together until fully creamy.  There should be no clumps of butter remaining.
  • Dough will be very thick.
  • Peppermint extract is optional.
  • Bake until cookies are just barely set in the middle.  They are meant to be gooey.
  • Store cookies in an airtight container at room temperature for up to 3 days.
  • Freeze for up to 1 month.
Calories: 312kcal, Carbohydrates: 43g, Protein: 3g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 41mg, Sodium: 168mg, Potassium: 87mg, Fiber: 2g, Sugar: 20g, Vitamin A: 369IU, Calcium: 23mg, Iron: 2mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American

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