Get yourself into the holiday spirit with these chewy chocolate peppermint cookies!
If you’re a mint lover, these are the perfect cookies for you. There are so many ways to dress these cookies up, too. Dip or drizzle them in white or dark chocolate, sprinkle crushed candy canes on top of them, or add espresso powder to the mix to make the most delicious peppermint mocha chocolate chip cookies!
Regardless of how you plan on presenting them, one thing’s for sure: you’ll love them every time.
- Cocoa powder
- Brown sugar
- An egg
- Corn starch
- Baking soda
- Vanilla bean paste
- peppermint extract
- Optional – white chocolate and crushed candy canes
How to make chewy chocolate peppermint cookies
First thing’s first, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Grab your stand mixer, add the beater attachment, and cream the butter and sugars together. You’ll need to use room temperature butter for this! In the meantime, sift the cocoa powder into a bowl along with flour, corn starch, salt, and baking soda. Whisk to combine and set to the side.
Once the butter/sugar mixture is smooth add the egg, vanilla bean paste, and peppermint extract. Mix well to combine. Then, slowly begin adding your dry ingredients. Mix until well combined.
Using a TBSP (or a regular spoon), scoop and form your cookie dough balls. Place on your prepared baking sheet about an inch apart and bake for 10 minutes. Allow the cookies to cool on the baking sheet for at least ten minutes before transferring them to a wire rack to cool.
The next step is completely optional, yet highly recommended!
In a microwave safe bowl, melt a few pieces of white chocolate. I used about four squares of Ghirardelli’s white chocolate, but feel free to use whatever you like/have! Add a candy cane to a plastic bag and with the back of a spoon, smash it until you have small pieces to sprinkle onto your cookie.
Drizzle or dip the chocolate peppermint cookies in the white chocolate and add the crushed candy canes. I absolutely love adding a bit of white chocolate and candy canes to my cookies, but I keep a few plain (as they’re just as good).
Freezing/storing chocolate peppermint cookies
Whether you want to prepare the cookie dough a few days (or months) ahead of time, or bake a few at a time, I’ve got great news for you! You can 100% freeze the chocolate peppermint cookie dough! If stored in a resealable freezer-safe bag, the cookie dough will last you three months. When you’re ready to bake, allow to cool slightly on the counter and bake as you typically would (you may need to bake for an additional three to five minutes).
These chocolate peppermint cookies can be stored on the counter in an air-tight container for up to six days (though I’m sure it won’t take that long to eat them)!Print
Chewy Chocolate Peppermint Cookies
These chocolate peppermint cookies are a mint lovers dream! They take less than 30 minutes to make and will quickly become a holiday favorite.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Total Time: 20 Minutes
- Yield: Around 24 Cookies 1x
- 1 cup flour
- 1/2 cup cocoa powder, sifted
- 2/3 cup brown sugar, packed
- 1/3 cup sugar
- 1 stick + 2 TBSP butter, softened at room temperature
- 1 egg
- 2 TSP corn starch
- 1 TSP baking soda
- 1 TSP vanilla bean paste
- 1 TSP peppermint extract
- 1/4 TSP salt
- Melted white chocolate for drizzling, optional
- Crushed candy canes for extra crunch, optional
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In the bowl of a stand mixer with the beater attachment, cream the softened butter and both sugars together. Then, add the egg, vanilla bean extract, and peppermint extract. Mix well to combine.
- In a separate bowl sift the cocoa powder, flour, baking soda, corn starch, and salt. Mix gently to combine and slowly add to the wet ingredients.
- Scoop out a TBSP of cookie dough and form into balls. Place onto the prepared baking sheet about 1 inch apart and bake for 10 minutes.
- Allow the chocolate peppermint cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- *While the cookies are cooling, melt some white chocolate in a microwave safe bowl and place a candy cane into a ziplock bag to crush. Drizzle the white chocolate onto your chocolate peppermint cookies and finish with crushed candy canes and enjoy!
* These chocolate peppermint cookies are amazing with and without the white chocolate and crushed candy cane pieces. Feel free to omit these ingredients if you don’t want them!