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Chocolate Peppermint Cookies: 10 Irresistible Variations

Chocolate Peppermint Cookies
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These chocolate peppermint cookies are chewy, rich, and full of festive flavor. Made with Dutch-process cocoa, peppermint chips, and a touch of crushed candy canes, they’re perfect for holiday gatherings, cookie swaps, or cozy nights in.

Ingredients

Scale
  • 1 1/4 cups (156 g) all-purpose flour
  • 6 tbsp (30 g) Dutch process cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup (168 g) unsalted butter, softened
  • 3/4 cup (165 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated white sugar
  • 2 egg yolks, room temperature
  • 1 tsp peppermint extract
  • 1 tsp vanilla bean paste or vanilla extract
  • 1/2 cup (100 g) peppermint chips (e.g., Andes)
  • 1/4 cup (50 g) semi-sweet chocolate chips
  • 2 tbsp crushed candy canes (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream the softened butter, brown sugar, and granulated sugar together for about 2 minutes until light and fluffy.
  3. Add the egg yolks, peppermint extract, and vanilla. Beat for 2 more minutes until the mixture is pale and fluffy.
  4. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  6. Fold in the peppermint chips and chocolate chips.
  7. Scoop the dough into 18 balls and place them 2 inches apart on the prepared baking sheets.
  8. Bake for 10–12 minutes, depending on your preferred texture.
  9. Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack for 10 minutes.
  10. Optionally, sprinkle with crushed candy canes while still warm.

Notes

    Nutrition

    Find it online: https://bakerslider.com/chocolate-peppermint-cookies/

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