As far as Christmas traditions go, baking these chocolate peppermint cookies is one of my family’s favorite ways to spend time together over the holidays. They’re easy and fun to make and taste just like Christmas in a cookie. Bonus: Read on, as I’ll share my five baker’s secrets for your Christmas cookies!
Nothing says Christmas quite like peppermint tucked into something chocolatey. These cookies are rich with cocoa powder and studded with chocolate chips, scented with peppermint extract, and finished with crushed candy canes for that cool, festive crunch — the kind of treat that disappears almost as quickly as it cools.
My family bakes them every year because the flavor is unbeatable: deep chocolate paired with bright peppermint, doubled up for extra impact in every bite. They’re quick to mix together, easy enough to make with kids, and bake up with crisp edges, soft centers, and that signature candy cane snap that makes them feel unmistakably holiday-ready.
Five baker’s secrets for cookie crafting
While these peppermint chocolate chip cookies are easy enough to whip up, these tips will help ensure they turn out perfectly, every time. Follow these tips to end up on Santa’s good list:
- Measure with care: Baking is more of a science, so you want to make sure your ratios are more accurate. Avoid dipping your measuring cup into the flour directly to scoop it up, as it packs too much flour in – instead, sprinkle it into the cup.
- The perfect circle: For extra pretty factor, use a wide rimmed glass (like a martini glass) to gently swirl around the edges of the cookies right after you bake them.
- Don’t over mix: Once you’ve added the dry ingredients to the wet ingredients (step three), be careful not to over mix as it’ll make your cookies tough. You want to just incorporate the mixture, but not beat it in too much.
- Watch the clock : When you take the cookies out of the oven, the residual heat will keep them cooking and firming up for a few minutes. This means when you pull them out of the oven, the edges will be set but the centers should still look a little soft.
- Crunchy candy canes: Add the crushed candy canes right before baking to help them keep their crunch.
How to crush candy canes
I’ve been lucky enough to find crushed candy canes in the grocery store before – however, they’re not always available. If you can’t find them, I have two methods to help you crush them up yourself:
- A food processor: Get full sized candy canes, and put them in your food processor. Use the pulse mode to give them a few pulses, but don’t blend them too much or you’ll have a powder on your hands.
- A rubber mallet: I like this method best! Lay a tea towel on your counter, then cover it with some parchment paper. Put some candy canes on top, then fold the paper and tea towel over them. Get a rubber mallet, and give them a few smacks to break up the pieces. It’s quite fun!
Chocolate Peppermint Cookies Recipe
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Ingredients
- ▢ 1 ½ cups all-purpose flour
- ▢ ½ cup cocoa powder
- ▢ 2 tablespoons black cocoa powder (can sub regular – see notes)
- ▢ ¾ teaspoon baking soda
- ▢ ½ teaspoon sea salt
- ▢ ¼ teaspoon baking powder
- ▢ 1 cup butter (at room temperature)
- ▢ ½ cup EACH: packed brown sugar and granulated sugar
- ▢ 1 large egg
- ▢ 1 tablespoon water
- ▢ 2 teaspoons peppermint extract (see notes)
- ▢ 1 cup chocolate chips
- ▢ ¾ cup crushed candy canes (divided)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. In a medium-sized mixing bowl, whisk the flour, cocoa powder, black cocoa powder, baking soda, salt, baking powder. 1 ½ cups all-purpose flour, ½ cup cocoa powder, 2 tablespoons black cocoa powder, ¾ teaspoon baking soda, ½ teaspoon sea salt, ¼ teaspoon baking powder
- In a large mixing bowl, cream the butter and both sugars until light and fluffy about 2-3 minutes. 1 cup butter, ½ cup EACH: packed brown sugar and granulated sugar
- Mix in the egg, water, and peppermint extract. Add the dry ingredients and mix until it’s combined. 1 large egg, 1 tablespoon water, 2 teaspoons peppermint extract
- Add the chocolate chips and ½ cup of the crushed candy canes and fold them into the batter. 1 cup chocolate chips
- Put the remaining ¼ cup of crushed candy canes into a bowl. Use a large cookie scoop (3 tablespoons) to portion the dough then roll into balls and dip one side into the crushed candy canes.
- Place the balls onto baking sheets, candy cane side facing up. Bake one cookie sheet at a time for 12 minutes. For perfectly round cookies, use a wide cup (like a martini glass) to shape the cookies into perfect circles as soon as they come out of the oven. Let them cool for 5 minutes on the baking sheet then carefully transfer them to a cooling rack to cool completely.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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How to store chocolate peppermint cookies?
These store well at room temperature, so put them in an airtight container and store them on the counter for up to 5 days.
Can I freeze chocolate peppermint cookies?
If you want to have the cookie dough on hand, you can freeze it (in a freezer-proof and airtight container) before adding the candy canes and baking. Then, when you’re ready to bake them, thaw the dough, add the crushed candy canes, and bake. If they’re already baked, you can store them in a freezer-proof container for up to three months.
Can I make these peppermint chocolate cookies ahead of time?
You can! Simply make the dough ahead of time, then refrigerate it before adding the crushed candy canes. I’d do this within 24 hours of when you want to bake them. Then, when you’re ready to bake them, bring them out of the fridge, let them sit until the dough is no longer hard, and then add the crushed candy canes and bake!
More Christmas Cookies
Christmas Monster Cookies
Whipped Shortbread Cookies
“Slice & Bake” White Chocolate Cranberry Cookies
Chocolate Dipped Shortbread Cookies
Chocolate Peppermint Cookies Recipe
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 2 tablespoons black cocoa powder , can sub regular - see notes
- ¾ teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon baking powder
- 1 cup butter , at room temperature
- ½ cup EACH: packed brown sugar and granulated sugar
- 1 large egg
- 1 tablespoon water
- 2 teaspoons peppermint extract , see notes
- 1 cup chocolate chips
- ¾ cup crushed candy canes , divided
Instructions
- Preheat your oven to 350 degrees Fahrenheit. In a medium-sized mixing bowl, whisk the flour, cocoa powder, black cocoa powder, baking soda, salt, baking powder. 1 ½ cups all-purpose flour, ½ cup cocoa powder, 2 tablespoons black cocoa powder, ¾ teaspoon baking soda, ½ teaspoon sea salt, ¼ teaspoon baking powder
- In a large mixing bowl, cream the butter and both sugars until light and fluffy about 2-3 minutes. 1 cup butter, ½ cup EACH: packed brown sugar and granulated sugar
- Mix in the egg, water, and peppermint extract. Add the dry ingredients and mix until it’s combined. 1 large egg, 1 tablespoon water, 2 teaspoons peppermint extract
- Add the chocolate chips and ½ cup of the crushed candy canes and fold them into the batter. 1 cup chocolate chips
- Put the remaining ¼ cup of crushed candy canes into a bowl. Use a large cookie scoop (3 tablespoons) to portion the dough then roll into balls and dip one side into the crushed candy canes.
- Place the balls onto baking sheets, candy cane side facing up. Bake one cookie sheet at a time for 12 minutes. For perfectly round cookies, use a wide cup (like a martini glass) to shape the cookies into perfect circles as soon as they come out of the oven. Let them cool for 5 minutes on the baking sheet then carefully transfer them to a cooling rack to cool completely.
Notes
https://www.theendlessmeal.com/chocolate-peppermint-cookies/
