Chocolate Peppermint Cookies

These fudgy Chocolate Peppermint Cookies feature soft centers, crisp edges, and a festive candy cane crunch that’s perfect for the holidays.

Course Dessert, Desserts & Sweets, Holidays, Sweets

Cuisine American

Keyword Double Chocolate Peppermint Cookies, white chocolate peppermint cookies

Prep Time 20

Cook Time 10

Chill Time 30

Total Time 1

Servings cookies

Calories 303kcal

Using a hand mixer on medium low speed and a large bowl, cream the butter and sugars until light and fluffy.
½ cup unsalted butter, ½ cup light brown sugar, ½ cup granulated sugar
Add the egg and peppermint extract, mixing until smooth and fully combined.
1 large egg , 1 teaspoon peppermint extract
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ¼ teaspoon baking soda, ½ teaspoon salt
Slowly add the dry ingredients to the wet mixture, stirring just until combined.
Fold in the chocolate chips with a spatula so they are evenly distributed.
1 cup semi-sweet chocolate chips
Cover the cookie dough and chill in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees and line two parchment lined baking sheets.
Scoop the dough using a cookie scoop and roll into golf ball sized portions.
Roll each cookie dough ball in crushed candy canes until coated and place on the baking sheet a few inches apart.
½ cup crushed candy canes or peppermint candies
Bake for 9 to 11 minutes until the edges are set and centers remain soft.
Cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Chill the cookie dough fully to help 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 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.
Store these cookies in an airtight container for up to 5 days. You can also freeze them in a sealed container for up to 2 months.