These homemade Chocolate Peppermint Cookies will make a scrumptious addition to your holiday baking plans. They feature a rich chocolate cookie dough embellished with crushed candy canes, chocolate chunks and peppermint. They’re a Christmas cookie winner!
Easy Chocolate Peppermint Cookie Recipe
Chocolate mint is a popular flavor pairing year-round but it achieves rock star status during the Christmas holidays. We all associate candy canes with Christmas as they’re synonymous with the holiday season. They come with many stories regarding the meaning and importance of their symbolism. The claims range from being shaped like a hook to make Christmas tree decorations to a symbol of Christianity due to their shape like the letter “J” for Jesus. Some say the shape is like the shepherd’s hooks. Food historians are split on the meaning of the shape and color of candy canes but pretty much agree they date back to 1847 when they were first documented as a decoration used by a German-Swedish immigrant. Since then, they’ve continued to be wildly popular at Christmas time. How to make Chocolate Peppermint Cookies:
- Flour – All purpose flour sifted with unsweetened cocoa powder (Special dark or Dutch process), baking powder, baking soda and salt.
- Fat – Unsalted butter.
- Sugar – Light brown sugar and granulated sugar.
- Eggs – Two large eggs.
- Flavorings – Peppermint mocha coffee creamer (See Cook’s note for alternative), peppermint extract and vanilla extract.
- Candy – Crushed candy canes.
- Chocolate – Semi sweet chocolate chunks or semi sweet chocolate chunks.
How to Make the BEST Chocolate Peppermint Cookies Recipe
- Ingredients you’ll need to make homemade Chocolate Peppermint Cookies: all purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, butter, granulated sugar, light brown sugar, large eggs, peppermint mocha coffee creamer, peppermint extract, vanilla extract, crushed candy canes and semi sweet chocolate chunks.
- Kitchen tools you’ll need: A stand mixer or a hand mixer, large bowl, measuring cups and spoons, baking pans, cookie scoop, cookie spatula, parchment paper and cooling rack. You may also want to use a rolling pin or a meat mallet to crush the candy canes.
- When making cookies, it’s important to allow the butter ample time to soften so it will cream beautifully with the sugar. In this instance, there are two types of sugar. Set it out until it’s room temperature and easily caves when gently squeezed.
- If you’re unable to find chocolate chunks, you can use semi sweet chocolate chips in their place.
- If you need an alternative for the coffee creamer, you can substitute 3 Tablespoons of heavy cream plus 1 teaspoon of espresso powder in place of the peppermint mocha creamer. When doing so, sift the espresso powder along with the dry ingredients and proceed with the recipe as written adding the heavy cream with the butter.
- Store baked Chocolate Peppermint Cookies in an airtight container at room temperature for up to 4 days.
- You can also freeze the cookie dough for up to 3 months or freeze baked chocolate peppermint cookies for up to 2 months.
More Christmas Cookies to Make
- Set up a decorating station and let everyone make their own Gingerbread Cookies.
- Chocolate Chip Cookie Dough Truffles are made without eggs.
- Cutout Cream Cheese Sugar Cookies can be made into any shape you like.
- Fresh cranberries turn classic cookies into these Cranberry Walnut Chocolate Chip Cookies for the holidays.
- Dark Chocolate Mint Brownie Cookies are rich and chewy.
- Chocolate Dipped Pecan Lace Cookies are impossible to resist.
- Plan your own cookie swap with 100 of the Best Christmas Cookies.
- Danish Butter Cookies from The Pioneer Woman.
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Helpful Kitchen Items:
Chocolate Peppermint Cookies
- 2 cups all purpose flour
- 2/3 cup unsweetened cocoa powder Special dark or Dutch process
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 3 Tbsp peppermint mocha creamer See Cook's note
- 1 tsp peppermint extract
- 1 tsp pure vanilla extract
- 1 cup crushed candy canes plus additional for tops
- 1 cup semi sweet chocolate chunks
- To make cookie dough: In a medium size mixing bowl, use a whisk to sift together flour, cocoa, baking powder, baking soda and salt. Set aside.
- Using an electric mixer, cream together butter, brown sugar and granulated sugar until light and fluffy To the bowl add eggs, creamer, peppermint and vanilla extracts beating on low until fully combined.
- Gradually add dry ingredients to the wet, stopping to scrape the sides of the bowl periodically. Beat just until fully combined.
- By hand, mix in the crushed candy canes and chocolate chunks until evenly distributed. Cover bowl and chill for 30 minutes.
- To bake: Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Use a small cookie scoop or tablespoon to divide the dough into 1 1/2 tablespoon mounds. Place on prepared pans at least 2 inches apart. Sprinkle tops with additional crushed candy canes.
- Bake for 15 minutes, then cool on the pan for 5 minutes. Remove to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days.