Peppermint Chocolate Cookies

These peppermint chocolate cookies have soft, fudgy centres, lightly crisp edges and pockets of melted chocolate. Peppermint extract and crushed candy canes give them a festive Christmas flavour.

The cookie dough is chilled before baking to control spreading and intensify the chocolate flavour. Additional chocolate chips and peppermint pieces pressed onto the warm cookies create an attractive bakery-style finish.

Add them to Christmas cookie trays, holiday parties or edible gift boxes.

Why You’ll Love These Chocolate Cookies

Soft and fudgy centres.
Rich double-chocolate flavour.
Fresh peppermint finish.
Festive crushed candy cane topping.
Easy to prepare ahead.
Freezer-friendly dough.
Perfect for Christmas cookie trays.
Attractive bakery-style appearance.
Suitable for edible gifts.
Delicious with hot chocolate or coffee.

Ingredients You’ll Need

½ cup unsalted butter, softened.
½ cup granulated sugar.
½ cup packed light brown sugar.
1 large egg, at room temperature.
1 teaspoon pure vanilla extract.
¼–½ teaspoon peppermint extract.
1 cup all-purpose flour.
½ cup unsweetened cocoa powder.
½ teaspoon baking soda.
¼ teaspoon baking powder.
½ teaspoon salt.
1 cup semisweet chocolate chips.
½ cup white chocolate chips, optional.
⅓ cup crushed candy canes or peppermint sweets, divided.

Ingredient Notes

Cocoa powder: Natural unsweetened cocoa provides a rich chocolate flavour. Use the type specified rather than substituting without testing.

Butter: Softened butter should yield when pressed but remain cool and solid.

Brown sugar: Adds moisture and helps create chewy, fudgy centres.

Peppermint extract: Peppermint extract is strong. Begin with ¼ teaspoon and increase only if desired.

Chocolate chips: Semisweet chocolate balances the sweet candy cane topping. Dark chocolate chips may also be used.

White chocolate: Optional white chocolate creates a festive colour contrast and creamy sweetness.

Candy canes: Crush them into small pieces rather than fine powder. Large, sharp pieces can be uncomfortable to eat.

Peppermint Extract Versus Mint Extract

Peppermint extract has the familiar flavour associated with candy canes and Christmas sweets.

Mint extract may contain a mixture of peppermint and spearmint, producing a different flavour.

Use peppermint extract for the most traditional chocolate-and-candy-cane combination.

How to Crush Candy Canes

Remove all wrappers.

Place the candy canes inside a strong food-storage bag and cover it with a folded kitchen towel.

Tap them gently with a rolling pin until they break into small pieces.

Avoid crushing them into complete powder.

Reserve some of the brightest pieces for decorating the tops.

How to Make Peppermint Chocolate Cookies

Step 1: Combine the Dry Ingredients

In a medium bowl, whisk together:

Flour.
Cocoa powder.
Baking soda.
Baking powder.
Salt.

Break up any cocoa lumps before setting the bowl aside.

Step 2: Cream the Butter and Sugars

Place the softened butter, granulated sugar and brown sugar in a large mixing bowl.

Beat with an electric mixer on medium speed for approximately 2–3 minutes, until smooth and slightly lighter.

Scrape down the sides and bottom of the bowl.

Step 3: Add the Egg and Extracts

Add the egg, vanilla and ¼ teaspoon peppermint extract.

Mix until completely combined.

Taste cannot be assessed safely once the raw egg has been added. Use a measured quantity rather than adding extract freely.

Step 4: Add the Dry Ingredients

Add the dry mixture gradually.

Mix on low speed until no visible flour or cocoa remains.

Avoid overmixing, which can make the cookies tough.

Step 5: Add the Chocolate

Fold in the semisweet chocolate chips and optional white chocolate chips.

Add approximately half of the crushed candy canes.

Reserve the remaining pieces for decorating.

Step 6: Chill the Dough

Cover the bowl and refrigerate the dough for at least 1 hour.

Chilling firms the butter, hydrates the flour and reduces excessive spreading.

The dough will become firm but should remain scoopable.

Step 7: Prepare the Oven and Trays

Preheat the oven to 350°F.

Line large baking trays with parchment paper.

Allow very firm dough to rest at room temperature for several minutes before scooping.

Step 8: Portion the Cookies

Scoop approximately 1½ tablespoons of dough for each cookie.

Roll gently into balls and arrange them approximately two inches apart.

Press several additional chocolate chips into each portion.

Avoid adding most of the reserved candy cane pieces before baking because exposed peppermint sweets can melt and become sticky.

Step 9: Bake the Cookies

Bake at 350°F for approximately 9–11 minutes.

The cookies are ready when:

The edges look set.
The tops appear slightly cracked.
The centres remain soft.
The cookies no longer look wet.

Do not wait for the centres to become firm in the oven.

Step 10: Add the Peppermint Topping

Immediately press the reserved crushed candy cane pieces gently into the warm cookie tops.

Add extra chocolate chips or white chocolate pieces if desired.

Step 11: Cool the Cookies

Allow the cookies to cool on the baking tray for approximately five minutes.

Transfer them to a wire rack and cool completely.

The centres will continue setting as they cool.

Tips for Soft, Fudgy Cookies

Measure the Flour and Cocoa Accurately

Too much dry ingredient produces dense, crumbly cookies.

Use Brown and White Sugar

Brown sugar adds moisture, while granulated sugar contributes to the lightly crisp edges.

Measure Peppermint Extract Carefully

Excess peppermint can make the cookies taste medicinal.

Chill the Dough

Warm dough spreads quickly and produces thin cookies.

Avoid Overbaking

Remove the cookies while the centres still look soft.

Decorate While Warm

Chocolate and peppermint pieces adhere more effectively to warm cookies.

Use Cool Baking Trays

Placing raw dough onto a hot tray can cause spreading before baking begins.

Why Did My Chocolate Cookies Spread?

Possible causes include:

Butter that was too warm.
Skipping the chilling time.
Too little flour.
An inaccurate oven temperature.
Placing dough on a warm baking tray.
Using very large portions.
Adding excessive candy cane pieces to the dough.

Refrigerate the remaining portions for longer if the first tray spreads too much.

Why Are My Cookies Dry?

Dry cookies are often caused by:

Excess flour or cocoa.
Baking for too long.
Using smaller portions without reducing the time.
Substituting ingredients.
Packing flour into the measuring cup.

Remove chocolate cookies while their centres remain soft.

Peppermint Chocolate Cookie Variations

Peppermint Mocha Cookies

Add one teaspoon of instant espresso powder to the dry ingredients.

White Chocolate Peppermint Cookies

Use white chocolate chips and drizzle the cooled cookies with melted white chocolate.

Dark Chocolate Peppermint Cookies

Use dark cocoa powder and dark chocolate chips for a deeper flavour.

Chocolate Peppermint Sandwich Cookies

Join two cooled cookies with peppermint buttercream.

Peppermint Brownie Cookies

Use a tested brownie-cookie dough for an even denser, fudgier centre.

Peppermint Bark Cookies

Drizzle the cooled cookies with white chocolate and sprinkle with crushed candy canes.

Chocolate Mint Cookies

Replace the candy cane topping with chopped mint chocolate pieces.

Can You Make the Cookie Dough Ahead?

Yes.

Cover and refrigerate the dough for up to three days.

Allow it to soften slightly before scooping if necessary.

You can also portion the dough into balls before refrigeration, making it easier to bake later.

How to Store Peppermint Chocolate Cookies

Allow the cookies to cool completely.

Store them in an airtight container at room temperature for up to five days.

Place parchment paper between layers if the candy cane topping remains slightly sticky.

Keep them away from soft, mild-flavoured cookies because the peppermint aroma can transfer.

Can You Freeze Peppermint Chocolate Cookies?

Yes.

Freeze the Dough

Arrange portioned dough balls on a tray and freeze until firm.

Transfer them to a freezer-safe container and freeze for up to three months.

Bake from frozen, adding a small amount of extra time. Add candy cane topping after baking.

Freeze Baked Cookies

Freeze cooled cookies in an airtight container for up to three months.

For the best appearance, freeze them without the candy cane topping and decorate after reheating.

How to Package the Cookies as Gifts

Allow them to cool completely.

Place each cookie in a paper case or separate layers with parchment.

Package them in:

Christmas cookie tins.
Cardboard bakery boxes.
Cellophane gift bags.
Divided holiday treat boxes.

Keep peppermint cookies separate from delicately flavoured biscuits because their aroma is strong.

Frequently Asked Questions

Can I use candy cane pieces inside the dough?

Yes, but use a restrained quantity. Excess pieces can melt, leak and stick to the baking tray.

How much peppermint extract should I use?

Begin with ¼ teaspoon. Increase to ½ teaspoon only if you prefer a stronger flavour.

Can I use Dutch-process cocoa?

It may react differently with the raising agents. Use the cocoa type specified unless the recipe has been tested with Dutch-process cocoa.

Why did the candy canes melt?

Candy canes contain sugar that melts in the oven. Add most of them after baking while the cookies are warm.

Can I leave out the peppermint?

Yes. The recipe will become a soft double-chocolate cookie.

Can I use peppermint sweets instead of candy canes?

Yes. Use hard red-and-white peppermint sweets and crush them into small pieces.

How do I make thicker cookies?

Chill the dough thoroughly, use cool trays and shape the portions slightly taller than they are wide.

How many cookies does this recipe make?

It generally makes approximately 18–20 medium cookies, depending on portion size.