Chocolate Peppermint Christmas Cookies — a cozy, minty-chocolate holiday must-bake
Chocolate Peppermint Christmas Cookies kicked off my festive baking season the minute I sniffed a whiff of peppermint in the grocery aisle — and yes, that first batch vanished in about an hour. These cookies give you a fudgy, chewy center balanced by a bright peppermint hit and little chocolate pockets that melt into bliss. They’re fast, no-chill, and perfect for cookie swaps, hostess gifts, or hiding behind the oven when you want a warm sweet without sharing.
Why you’ll absolutely want to make these right now
Who doesn’t love a cookie that tastes like a hug and a peppermint candy had a baby? These cookies check all the boxes: chewy texture, rich chocolate, and a peppermint note that screams holiday without being cloying. They’re also insanely forgiving — a great win for busy bakers or anyone who enjoys last-minute holiday magic.
Quick facts: makes about 18 cookies; no dough-chill required; bakes in ~10–12 minutes; stores well or freezes perfectly.
The little story behind this recipe
I first tossed the peppermint idea into a chocolate cookie because I wanted dessert that felt serious (chocolate) and seasonal (peppermint) without getting fussy. The experiment worked — the mint brightened the chocolate, and the cookies stayed chewy even the next day. Over time I tweaked how much peppermint to use, learned the key timing for pulling them from the oven, and started sprinkling crushed candy cane on top for visual drama. FYI: that sprinkle is optional but wildly satisfying.
What makes these cookies so irresistible
- Texture balance: crisp edges, pillowy centers.
- Flavor contrast: deep cocoa meets cool mint.
- Speed & simplicity: no long waits; minimal equipment.
- Versatility: gift-ready, endlessly adaptable, and crowd-pleasing.
Ingredients (with quick notes)
Here’s a short breakdown of what you’ll need and why each item matters:
- All-purpose flour — structure for the cookie; measure by spoon-and-level for best results.
- Cocoa powder — gives the chocolate backbone; Dutch-process will deepen the flavor.
- Baking powder & baking soda — small rise and perfect chew.
- Salt — amplifies chocolate and balances sweetness.
- Unsalted butter (room temp) — fat for tenderness and flavor.
- Light brown sugar + granulated sugar — brown sugar keeps cookies moist; granulated helps with a little snap.
- Egg yolks — add richness and chew (you’ll notice yolks give a denser, fudgier crumb than whole eggs).
- Peppermint extract — the star for that mint kick; start small — a little goes a long way.
- Vanilla extract — deepens the flavor.
- Chocolate chips + peppermint chips — the melty heaven inside each bite.
- Crushed candy canes (optional) — festive crunch and look.
Step-by-step: How to make them (simple, clear, fail-proof)
- Preheat & prep. Heat your oven to 350°F (175°C). Line baking sheets with parchment or silicone.
- Mix dry ingredients. Whisk together flour, cocoa, baking powder, baking soda, and salt in a bowl. Set aside.
- Cream butter & sugars. Beat softened butter with brown and granulated sugars until light and a touch fluffy (about 2 minutes).
- Add yolks & flavors. Beat in egg yolks, peppermint extract, and vanilla. Scrape the bowl; mix until pale.
- Combine. Add dry mix to wet and fold until just combined — don’t overmix.
- Add chips. Stir in chocolate and peppermint chips. Dough should be thick and scoopable.
- Scoop & bake. Portion dough into ~18 balls and space them on the sheets. Bake 10–12 minutes (10 for chewy, 12 for crispier). Pull them early if you want soft centers — they’ll set as they cool.
- Finish. If using crushed candy cane, press a little onto warm cookies so it sticks. Cool on a rack.
Pro tips for perfect cookies (read these — they really help)
- Measure flour correctly. Spoon the flour into the cup and level it. Too much flour = dry cookies.
- Butter temperature matters. Room-temp butter ensures even creaming; too soft and cookies may spread.
- Don’t overmix. Overworked dough gives you tough cookies. Fold gently.
- Watch the clock. Cookies firm up after cooling. Remove at about 10 minutes for that ideal chew.
- Peppermint extract — start small. It’s potent. I usually begin with 3/4–1 tsp and adjust next time if I want more mint.
- Chill option: dough can be chilled for richer flavor and less spread; but it’s not required.
- Make ahead: you can scoop and freeze dough balls; bake from frozen with +1–2 minutes.
Bold tip: Pull cookies a touch early — they continue to firm on the baking sheet.
Flavor variations to try
- Extra-minty: fold in a few tablespoons of crushed peppermint into the batter.
- Nutty twist: add toasted almonds or chopped pecans for crunch.
- Orange-mint: add a teaspoon of orange zest to the dough for a chocolate-orange-mint vibe.
- Chunky chocolate: swap chips for chopped dark chocolate bars for big melty pockets.
- Vegan/dairy-free: use coconut oil or vegan butter and dairy-free chips; swap egg yolks with a flax yolk or extra fat for richness.
Best ways to serve (presentation ideas)
- Stack them in a cookie tin with parchment separators for gifts.
- Plate with hot cocoa and mini marshmallows for a cozy night in.
- Create a dessert board with these cookies, peppermint bark, and an assortment of holiday candies.
- Warm briefly and scoop vanilla ice cream on top — yes, it’s as good as it sounds.
Storage & make-ahead tips
- Room temp: store in airtight container up to 3 days.
- Freeze baked cookies: single layer first, then bag for up to 2 weeks. Thaw at room temp or warm shortly in the oven.
- Freeze dough: scoop balls, freeze on a tray, then bag. Bake straight from frozen, adding a minute or two.
- Reheating: 10–15 seconds in the microwave or a few minutes at 300°F in the oven restores that just-baked feel.
Pairings that elevate the experience
- Hot chocolate or peppermint mocha for double-mint joy.
- Eggnog (alcoholic or not) for classic holiday comfort.
- Coffee or espresso if you want something to cut the sweetness.
- A cheese board with mild, creamy cheeses for a grown-up spin.
Common questions — answered
How strong should peppermint be?
Start with less — peppermint extract is concentrated. You can always add more next time, but you can’t take it out.
Can I use whole eggs instead of yolks?
Yes, but yolks give a fudgier, richer texture. Whole eggs lighten the crumb slightly.
My cookies spread too much — why?
Likely too-warm butter, too little flour, or too-warm dough. Chill the dough briefly or measure carefully.
Are these pet-safe?
No — chocolate is toxic to dogs. Keep them well away from furry friends.
Want them gluten-free?
Swap a 1:1 gluten-free flour blend; check that your cocoa and chips are GF.
Why these cookies make such great gifts
They travel well, look festive with a peppermint sprinkle, and taste fancy without needing fancy technique. Pack a few in a cellophane bag, tie with ribbon, and you’ve got a quick, heartfelt present. Neighbors love them. Teachers love them. The office will not survive them.
Safety note & allergen ideas
If you’re baking for a crowd, label for nuts, dairy, eggs, and gluten as needed. For allergy-friendly trays, make a separate batch that meets your recipients’ needs.
Final thoughts (short & sweet)
If you want a holiday cookie that’s fast, crowd-pleasing, and reliably delicious, these Chocolate Peppermint Christmas Cookies are your new go-to. They pair effortless charm with real flavor — and honestly, they make the whole kitchen smell like holiday cheer. So go on: preheat that oven, crank the holiday playlist, and bake a tray or three. You’ll be glad you did.
Also worth bookmarking: if you like these, you’ll probably enjoy other seasonal favorites like Homemade Holiday Cookies or a classic Cocoa Peppermint Cookies spin. And if you want to go all-out, pair with a little tray of Festive Baked Goods for a cookie swap that wins every time.
Bold reminder: Measure carefully and pull early for chewy centers — trust me on this one.
Happy baking, and may your holidays be full of warm cookies and good company!
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Quick & Delicious Double Chocolate Peppermint Cookies — Homemade Holiday Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies 1x
- Category: Dessert
Description
Soft, fudgy cookies studded with minty chips and melty chocolate — festive, fast, and seriously addictive.
Ingredients
Dry blend
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder (Dutch-process if you have it)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
Wet mix
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large egg yolks, at room temperature
- 1 teaspoon peppermint extract (start with less if you’re unsure)
- 1 teaspoon vanilla extract or vanilla bean paste
Add-ins & finishing
- 1 cup peppermint chips (or chopped Andes mints)
- 1 cup semisweet chocolate chips (or chopped chocolate)
- 1/2 cup crushed candy canes or crushed peppermint for sprinkling (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone liners.
- In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.
- In a large bowl, beat the softened butter with the brown and granulated sugars until light and slightly fluffy, about 2 minutes on medium speed.
- Add the egg yolks, peppermint extract, and vanilla. Beat until the mixture lightens in color and becomes creamy.
- Gradually fold the dry ingredients into the butter mixture just until no streaks of flour remain. Don’t overmix — a few small lumps are okay.
- Gently stir in the peppermint chips and chocolate chips so they’re evenly distributed through the dough.
- Portion the dough into 18 equal balls (a medium cookie scoop works well). Place them about 2 inches apart on the prepared sheets.
- Bake 10–12 minutes. For soft, chewy centers remove at ~10 minutes; for firmer, crisper edges bake closer to 12. The cookies will continue to set as they cool.
- If using, sprinkle crushed candy cane on the warm cookies immediately so it sticks. Let cookies rest on the pan for 2 minutes, then transfer to a wire rack to cool fully.
Notes
- Tips & Storage
- Tip: Measure flour by spooning it into the cup and leveling — too much flour makes dry cookies.
- Store cooled cookies in an airtight container at room temperature up to 3 days.
- Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 2 weeks. Thaw at room temp or warm briefly in the oven.
- Make the dough ahead: scoop and freeze portions; bake from frozen, adding 1–2 minutes to the bake time.
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