Chocolate and peppermint is one of the most beloved holiday flavor pairings, and these Chocolate Peppermint Cookies prove why. Rich chocolate, bright peppermint, and crunchy candy cane pieces make a festive cookie perfect for holiday baking, cookie swaps, or gifts.
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Chocolate and Peppermint is the Ultimate Holiday Flavor Combo
I wasn’t always a huge fan of chocolate and peppermint, but over the years I’ve come to love the contrast of deep chocolate and bright peppermint. At my annual Holiday Cookie Exchange, my friend’s peppermint bark is always a highlight — layers of semi-sweet and white chocolate with refreshing peppermint. This cookie takes that same holiday spirit and turns it into a soft, cakey cookie studded with white chocolate peppermint pieces and finished with crushed candy cane for crunch and color.
To add peppermint flavor I use peppermint extract in the dough, fold in white chocolate peppermint chunks, and press crushed candy canes on top. If you prefer less peppermint intensity, reduce the extract slightly — I find 1 teaspoon provides a clear peppermint note without overpowering the chocolate.
Making the Perfect Chocolate Peppermint Holiday Cookie Recipe
These cookies are inspired by chocolate crackle cookies and are intentionally cakey in texture with a peppermint crunch. For the crushed candy canes I either use pre-crushed candy cane pieces or crush full-size candy canes at home. If you crush your own, place candy canes in a food processor and pulse briefly — leaving some larger pieces gives great texture and visual interest.
The cookie dough gets its peppermint essence from the extract, so be sure to use peppermint extract rather than a generic “mint” or spearmint extract to avoid an artificial or toothpaste-like flavor. Fold in white chocolate peppermint chunks for melty pockets of sweetness that complement the cocoa, then top each dough ball with crushed candy cane before baking.
Make Ahead Option
These cookies are easy to prepare ahead. Scoop the dough and freeze the portions on a baking tray, then transfer to a freezer bag for up to three months. When you’re ready to bake, let the dough come up to room temperature, roll into balls if needed, dip the tops in crushed candy cane, and bake as directed. This is a great time-saver for busy holiday schedules.
They are ideal for cookie exchanges, packaged gifts, or to set out while the family waits for Santa.
Like this recipe? Follow me on Pinterest for more recipes and pin your favorites from the images in this post.
Looking for more Christmas Cookie recipes? Give these a try:
- Chocolate Thumbprint Cookies with Peppermint Filling
- White Chocolate Peppermint Chocolate Chip Cookies
- Hot Cocoa Peppermint Moon Pies
- Peppermint Bark Brownies
Easy Chocolate Peppermint Cookies
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Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups dark brown sugar packed
- 3 large eggs room temperature
- 1 teaspoon peppermint extract
- 4 ounces unsweetened chocolate, chopped
- 4 tablespoons unsalted butter
- 1 cup white chocolate peppermint chunks
- ½ cup crushed candy canes
Instructions
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Preheat oven to 325°F (163°C). Line two baking sheets with parchment paper or silicone mats and set aside.
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In a small bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
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In a separate bowl whisk the brown sugar, eggs, and peppermint extract until thoroughly combined; set aside.
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Place chopped unsweetened chocolate and butter in a microwave-safe bowl. Microwave at 50% power, stirring occasionally, until melted and smooth, about 2–3 minutes. Stir into the egg mixture until combined.
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Fold the flour mixture into the chocolate mixture with a rubber spatula or wooden spoon until no dry streaks remain. Stir in the white chocolate peppermint chunks.
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Let the dough rest at room temperature for 10 minutes. Meanwhile place the crushed candy canes in a shallow dish.
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Scoop about 2 tablespoons of dough and roll into a smooth ball. Lightly dip or press the top of each ball into the crushed candy canes, then place on the prepared baking sheet. Repeat, spacing cookies evenly.
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Bake one sheet at a time until cookies are puffed and edges are set but centers still look slightly soft, about 12 minutes, rotating the sheet halfway through. Allow cookies to cool completely on the baking sheet before serving.
Notes
- If using a convection oven, bake about 10 minutes and rotate the sheet halfway through.
- Dough can be prepared ahead and frozen. Scoop dough, freeze on a tray until firm, then transfer to a sealed bag for up to 3 months. Thaw to room temperature before rolling and topping with crushed candy cane.
- Recipe adapted from a chocolate crinkle cookie base to add peppermint and candy cane texture.
Nutrition
