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a Chocolate Peppermint Cookie with a bite taken out.
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Chocolate Peppermint Cookies

Chocolate Peppermint Cookies feature a decadent mint chocolate cookie base with chocolate chips throughout, topped with crushed candy canes, for the perfect Christmas cookie. These easy cookies are ready in just 35 minutes and taste like a mug of hot cocoa on a cozy winter night.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 25 medium cookies or 15 large cookies
Author Tessa Arias

Ingredients

  • 3 ounces (85 grams) bittersweet chocolate, chopped
  • 1 1/4 cups (156 grams) all-purpose flour
  • 1/3 cup (28 grams) natural unsweetened cocoa powder1
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 stick (113 grams) unsalted butter, at cool room temperature
  • 1 cup (200 grams) granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 1 cup (170 grams) semisweet chocolate chips, plus more for garnish
  • 1-2 candy canes, finely crushed2

Instructions

  • Preheat the oven to 350ºF. Line baking sheets with parchment paper.
  • In a microwave-safe bowl, microwave chocolate in 20-second bursts until melted, stirring between each burst. Set aside to cool until just warm (about 80°F).
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  • In a large bowl, use an electric mixer on medium-high speed to beat the butter and sugar until light and fluffy, about 2 to 3 minutes. Scrape down the sides and bottom of the bowl using a rubber spatula. Add in the cooled, melted chocolate and beat until combined. Add the egg, egg yolk, peppermint extract, and vanilla extract and beat until completely smooth and combined, scraping down the bowl as needed. Slowly beat in the flour mixture. Fold in the chocolate chips with a rubber spatula. Dough will be sticky.
  • IF TIME PERMITS: Wrap the dough well in plastic and refrigerate overnight or up to 48 hours to intensify the flavor and thicken the texture.
  • Using a medium spring-loaded scoop, drop 1 1/2-tablespoon3 balls of dough onto prepared baking sheets spacing 2 inches apart. Dampen your hands slightly, then roll each dough ball between your palms to smooth. Flatten slightly with your palm. Dot generously (more than you think!) with additional chocolate chips.
  • Bake for about 10 minutes or until set. Immediately sprinkle each cookie with the finely crushed candy canes. Cool for 5 minutes before removing to wire racks to cool completely.
  • Cookies can be stored in an airtight container at room temperature for up to 4 days.

Notes

1. You can also use Dutch-process cocoa powder. The cookies will be slightly darker and less chewy.
2. If candy canes aren’t available, 6-8 finely crushed Starlight Peppermints or Peppermint Crunch sprinkles make a great substitute.
3. For large cookies, roll into 3-tablespoon balls and bake for 12 minutes. This will yield about 15 cookies.