A recipe for Chocolate Peppermint Cookies! These soft and chewy cookies have two types of chocolate, cocoa powder and bittersweet chocolate chips, mixed right into the batter along with a splash of peppermint extract.
If you have any extra candy canes this holiday season, they are perfect for topping these Chocolate Peppermint Cookies!
The cookies are also a great choice if you are short on time and need a last minute addition to your holiday cookie platter/gift box. No refrigeration, rest times, or intricate techniques are required. Simply mix together the dough, scoop and arrange on the baking sheets, and bake until just set.
For an added festive measure, the cooled cookies are drizzled with even more chocolate and topped with crushed candy canes.
A Few Tips
Soften the butter to room temperature before blending with the sugars until light and fluffy.
The addition of cornstarch helps add to the light texture. It pairs so well with the crunch from the candy cane topping.
Use a medium cookie scoop to help make all the cookies roughly the same size as you transfer them to the baking sheet.
Take care to only bake the cookies until just set and barely golden around the edges. Right at the 10 minute mark was perfect for me.
I drizzled the melted chocolate over the cookies, but you could also dip only one side of the cookies in the melted chocolate before sprinkling with the candy canes for a more elegant look.
Don’t add the chocolate drizzle until the Chocolate Peppermint Cookies have cooled to room temperature.
After the chocolate sets, the cookies will keep at room temperature in an airtight container up to three days.
For a fun variation, a reader in the comments mentioned adding half chocolate chips and half marshmallows for a more hot cocoa-like flavor.
Looking for more peppermint-based recipes?
Chocolate Peppermint Cookies Recipe
Chocolate Peppermint Cookies
- 1 cup (227 grams) unsalted butter softened to room temperature
- 1 cup (200 grams) light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 cups (250 grams) all-purpose flour
- 3/4 cup (75 grams) unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (160 grams) bittersweet or semi-sweet chocolate chips
- 1/2 cup (80 grams) chocolate chips melted
- 2 crushed candy canes
- Preheat oven to 350˚F (180˚C). Line two baking sheets with parchment or lightly grease.
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together the butter, brown sugar, and granulated sugar until light and creamy.
- Add the eggs, one at a time, followed by the vanilla and peppermint extracts.
- In another bowl, combine the flour, cocoa powder, cornstarch, baking soda, and salt. Slowly add to the butter mixture until just incorporated and no streaks remain. Fold in the chocolate chips.
- Use a small scoop or spoon to transfer mounds of dough, about 2 tablespoons each, onto the prepared baking sheets, roughly 2 inches (5 centimeters) apart.
- Flatten each piece of dough slightly with the palm of your hand and bake in preheated oven until just set, about 10 minutes. Allow to cool on baking sheet for 5 minutes before removing to wire rack to cool completely.
- Using a double boiler or a microwave in 20 second increments, melt the 1/2 cup (80 grams) chocolate chips until smooth. Transfer to a pastry bag fitted with a small round tip or a quart sized ziploc bag with a small corner snipped off. Drizzle over the room temperature cookies.
- Quickly sprinkle the tops with the crushed candy canes before the chocolate has a chance to set.
- Once the drizzled chocolate has set, store the cookies in an airtight container for up to 3 days.