Chocolate Peppermint Cookies

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These rich and fudgy Chocolate Peppermint Cookies have soft centers, crisp edges, and a sweet candy cane crunch. Made from scratch with real cocoa and melty chocolate chips, these festive cookies belong on every holiday cookie platter.

Three chocolate cookies with crushed peppermint on a white plate, with two glasses of milk and striped straws in the background.

I have a serious soft spot for chocolate and peppermint together…it’s one of those flavors that instantly feels like the holidays to me. Every year, I get way too excited for the return of the Starbucks peppermint mocha, and that classic combo is what inspired this recipe. Rich chocolate, a hint of cool peppermint, and that cozy, festive flavor I wait for all year long.

These Chocolate Peppermint Cookies are my way of turning that favorite holiday flavor into something you can bake at home. With fudgy soft centers, crackly edges, and a sprinkle of crushed peppermint for crunch, they’re perfect for gifting, sharing, or just sneaking straight from the cookie tray!

If you’re already in peppermint mode, my Mint Chocolate Meringues and Peppermint Oreo Pops will fit right in on your holiday baking list.

A plate of chocolate cookies with crushed peppermint pieces, surrounded by a glass of milk, plaid napkins, chocolate chips, and additional peppermint on a light wooden surface.

Why We Love This Recipe

Perfect Christmas cookie recipe: This festive chocolate and peppermint flavor combination goes hand in hand with the holidays.
Candy cane crunch: Crushed peppermint adds flavor and the perfect crunch without melting into a sticky mess in the oven.
Tested and perfected results: I’ve tested and tweaked this recipe so the cookies stay consistently chewy for days, making them perfect for trays, swaps, and gifting tins.

Ingredients

Unsalted butter, softened: Blends smoothly with the sugars to create the rich cookie dough.
Light brown sugar: Brown sugar adds moisture and keeps the cookies chewy.
Granulated sugar: This balances the brown sugar and helps the edges bake just right.
Egg: Gives the dough structure and helps bind the ingredients.
Peppermint extract: This gives the chocolate peppermint cookie its classic holiday flavor without overpowering the chocolate.
All-purpose flour: This creates the base for the dough.
Unsweetened cocoa powder: Gives these cookies a deep chocolate color and fudgy texture.
Baking soda: Just enough lift without making the cookies puff too much.
Salt: Enhances the chocolate and balances the sweetness.
Semi-sweet chocolate chips: These melt slightly while baking, creating pockets of rich chocolate.
Crushed candy canes or peppermint candies: Adds crunch and festive peppermint flavor.

Find the full printable recipe with measurements and directions in the recipe card below.

How To Make The Best Chocolate Peppermint Cookies

Step 1. Using a hand mixer on medium low speed and a large bowl, cream the butter and sugars until light and fluffy. Add the egg and peppermint extract, mixing until smooth and fully combined.

Step 2. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

A metal mixing bowl with creamed butter and sugar, an egg, and peppermint extract on a white surface. A bottle of vanilla extract is next to the bowl.

A white bowl with flour, cocoa powder, and a small amount of salt and baking soda on a light wood surface.

Step 3. Slowly add the dry ingredients to the wet mixture, stirring just until combined.

Step 4. Fold in the chocolate chips with a spatula so they are evenly distributed. Cover the cookie dough and chill in the refrigerator for 30 minutes.

A metal mixing bowl containing partially mixed cookie dough with a mound of cocoa powder on top, placed on a light-colored surface.

A metal mixing bowl containing cocoa powder and chocolate chips on a white surface.

Step 5. Preheat the oven to 375 degrees and line your baking sheets with parchment paper. Scoop the dough using a cookie scoop and roll into golf ball sized portions.

Step 6. Roll each cookie dough ball in crushed peppermint candies until coated and place on a parchment-lined baking sheet a few inches apart. Bake for 9 to 11 minutes until the edges are set and centers remain soft.

Step 7. Cool on the cookie sheet for 5 minutes, then transfer to a cooling rack until they’re cool enough to handle.

Chocolate cookies topped with crushed peppermint candies are arranged on cooling racks and parchment paper, with mini candy canes scattered around and a wooden spatula holding one cookie.

Storage Instructions

Store cookies in an airtight container for up to 5 days. You can also freeze them in a sealed container for up to 2 months.

A plate of chocolate cookies topped with crushed peppermint candy, with one cookie showing a bite taken out. A glass of milk and striped straw are in the background.

Tips And Tricks For Perfect Chocolate Peppermint Cookies

Chill the cookie dough fully: Helps the cookies bake thick and stay chewy.
Measure cocoa powder carefully: Too much can dry out chocolate cookies.
Let cookies rest on the baking sheet: Cooling for a few minutes allows the centers to set and stay together.
Use a larger cookie scoop: For thick, bakery style cookies instead of regular size cookies.
Warm baked cookies briefly in the microwave: This helps bring back their fudgy center.

A hand holds a bitten chocolate cookie topped with crushed peppermint above a glass of milk with a striped straw; more cookies are stacked in the background.

Variations And Add-ins

Chocolate chips: Swap semi-sweet chocolate chips for dark chocolate chips for deeper flavor. Or you can add white chocolate chips for a classic chocolate peppermint combo.
Chocolate drizzle: Drizzle melted white chocolate over cooled cookies for a festive finish.
Mints: Add chopped Andes mints into the dough for an extra minty twist.
Chocolate dip: Dip half the cookie in melted white or milk chocolate for a fancier look.
Nuts: Mix in a few chopped pecans or walnuts for added nutty crunch.

FAQs

Can I make the cookie dough ahead of time?

Yes, the dough can be chilled for up to 48 hours before baking.

Can I just use peppermint extract instead of candy canes?

You can but while peppermint extract adds flavor, the crushed peppermint candy canes add texture and crunch.

Why are my cookies dry instead of fudgy?

Overbaking and too much cocoa powder are the most common causes. Pull them while the centers still look slightly soft.

Can I double this recipe for holiday baking?

Yes. The dough easily doubles with no changes needed, making it ideal for cookie exchanges and gifting.

A stack of three chocolate cookies topped with crushed peppermint candy sits on a white plate, with glasses of milk and a candy cane in the background.

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Lisa, author of Fun Money Mom, standing in front of a kitchen counter with a cupcake.

About Lisa O’Driscoll

Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!

Meet Lisa