Chocolate peppermint cookies = holiday baking magic. Rich cocoa, a whisper of peppermint, and a surprise candy crunch in every bite – this is a go-to Christmas cookie recipe!
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While testing this recipe, I’ve made these chocolate peppermint cookies three times already this season (and it’s only November…), so trust me when I say they’re a hit. The texture is chewy with crisp edges, the chocolate flavor is deepened with espresso powder, a whisper of peppermint and the crushed candy canes give them that perfect minty crunch.
These Christmas cookies are festive without being fussy—and they bake in just 10 minutes! They hold up beautifully for a few days, making them great for gifting or holiday cookie boxes.
👩🍳 Check out more Christmas cookie recipes and here are 50 of the best Christmas desserts. If you love chocolate, you might also like: my coconut chocolate chip cookies, flourless chocolate cupcakes, or chocolate zucchini cake.
What You’ll Need
Here is what you’ll need for this peppermint chocolate cookies recipe. Find the full measurements in the recipe card below.
Dry Ingredients
- All-purpose flour – your classic cookie base.
- Baking powder & baking soda – for just the right lift and spread.
- Unsweetened cocoa powder – adds rich, deep chocolate flavor.
- Instant espresso powder – optional but recommended to boost the chocolate (you won’t taste the coffee, promise).
Wet Ingredients
- Salted butter – gives flavor and richness (room temp is key!).
- Sugar + light brown sugar – the combo keeps the cookies soft and chewy.
- Large egg – binds everything together.
- Peppermint extract – this is where the holiday magic comes in. Can’t find peppermint extract? Use a few drops of peppermint oil, but be careful—it’s potent!
Mix-Ins
- Milk chocolate chips – adds pockets of melty, creamy chocolate. Use dark chocolate chips if you like less sweetness.
- Crushed candy canes – for that minty crunch (save a little for topping!).
How To Make Chocolate Peppermint Cookies
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make chocolate peppermint cookies.
- Preheat oven to 350°F (175°C).
- Whisk flour, baking powder, baking soda, cocoa, and espresso in a bowl.
- Cream butter and sugars until fluffy.
- Add egg and peppermint extract; mix to combine.
- Add dry ingredients to wet; mix well.
- Stir in chocolate chips and crushed candy canes.
- Scoop ¼ cup dough balls onto lined baking sheet.
- Flatten slightly; top with more crushed candy canes.
- Bake for 10 minutes.
- Cool on sheet for 5 mins, then transfer to rack.
Recipe Tips
- Don’t overbake. They might look soft at 10 minutes but firm up as they cool. That’s how you get the perfect chew!
- Espresso powder is optional but it really deepens the cocoa flavor.
- Make-ahead tip: Chill the dough for up to 2 days or freeze the cookie dough balls—just bake from frozen, adding 1 extra minute.
- Storage: Keep in an airtight container at room temp for 3 days, or freeze baked cookies for up to 2 months.
Serving Suggestions
These are perfect with a mug of hot chocolate or a peppermint mocha. Add them to a holiday cookie platter alongside shortbread and gingerbread. Bonus: they make amazing ice cream sandwich cookies with peppermint or vanilla ice cream OR you can crumble them over ice cream bowls.
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Ingredients
- 1 ¼ cups all-purpose flour 5.6 oz / 160 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 7 tablespoons unsweetened cocoa powder 1.4 oz / 40 grams
- 1 tablespoon instant espresso powder optional
- ¾ cup salted butter 6 oz / 170 grams, room temp
- ¼ cup white sugar 1.8 oz / 50 grams
- ¾ cup packed light brown sugar 5.5 oz / 150 grams
- 1 large egg
- 1 teaspoon peppermint extract
- ¾ cup milk chocolate chips 4.5 oz / 130 grams
- ½ cup crushed candy canes or peppermint candies 2 oz / 60 grams, plus extra for topping
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cocoa powder, and espresso powder.
- In a large bowl, cream the butter, white sugar, and brown sugar until light and fluffy.
- Add the egg and peppermint extract. Mix until combined.
- Gradually mix in the dry ingredients. Scrape down the sides and mix again.
- Stir in chocolate chips and crushed candy canes.
- Scoop ¼ cup dough portions onto the lined baking sheet, spacing 2–3 inches apart.
- Flatten slightly and top with extra crushed peppermints if desired.
- Bake for 10 minutes. Cool on the tray for 5 minutes before transferring to a wire rack.
Notes
- Can I use peppermint oil instead of extract? Yes, but start with just 1–2 drops—it’s much stronger than extract.
- Do I need to chill the dough? Nope! These cookies are meant to be quick and easy. But chilling overnight will deepen the flavor if you have the time.
- Can I make them gluten-free? Yes—use a 1:1 gluten-free baking flour blend. Look for one with xanthan gum for best results.
- Can I make these dairy-free? Try vegan butter and dairy-free chocolate chips.
- Don’t overbake. They might look soft at 10 minutes but firm up as they cool. That’s how you get the perfect chew!
- Espresso powder is optional but it really deepens the cocoa flavor.
- Make-ahead tip: Chill the dough for up to 2 days or freeze the cookie dough balls—just bake from frozen, adding 1 extra minute.
- Storage: Keep in an airtight container at room temp for 3 days, or freeze baked cookies for up to 2 months.
Nutrition
Gah, this might honestly be my new favorite holiday cookie — so freaking delicious! They were gone within 15 minutes.