Chocolate Peppermint Cookies
Indulge in the perfect holiday treat with these Chocolate Peppermint Cookies, a festive blend of rich cocoa and refreshing peppermint. Featuring a soft, chewy texture, these cookies are studded with melty semisweet chocolate chips and topped with a sprinkle of crushed candy canes for a delightful crunch and a holiday-inspired look. With just 20 minutes of prep and 10 minutes of baking time, this easy-to-follow recipe is ideal for cookie swaps, holiday parties, or cozy nights by the fire. The combination of peppermint extract and unsweetened cocoa powder creates a balanced flavor profile that’s both decadent and refreshing. Enjoy these cookies warm from the oven or store them for up to a week to savor the holiday magic whenever the craving strikes!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 large Eggs
- 1 teaspoon Peppermint extract
- 2.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Semisweet chocolate chips
- 0.5 cup Crushed candy canes
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the peppermint extract.
In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Gently fold in the semisweet chocolate chips and most of the crushed candy canes, reserving a small amount for topping.
Using a medium cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Sprinkle the reserved crushed candy canes on top of the cookies for an extra festive touch.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly soft. Do not overbake.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store leftover cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 19.8 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 132 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
