Festive Chocolate Peppermint Cookies

If you’re looking for the ultimate festive treat, these chocolate peppermint cookies are a must-try! With their thick, slightly cakey texture, fudgy chocolate center, and a refreshing hint of peppermint, they’re the perfect holiday dessert. Topped with a drizzle of dark chocolate peppermint ganache and a sprinkle of crushed peppermint candies, these cookies are as beautiful as they are delicious—and they’re surprisingly simple to make!

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About This Recipe

These cookies are a delightful combination of rich chocolate and refreshing peppermint, making them the perfect treat for the holiday season. The chocolatey, fudgy center provides an indulgent base, while the peppermint extract adds just the right festive flair. The cookies are thick yet tender, with a slightly cakey texture that’s satisfying without being too dense.

What truly takes these cookies to the next level is the topping. A smooth drizzle of dark chocolate peppermint ganache adds an extra layer of decadence, while the crushed peppermint candies bring a delightful crunch and a burst of color. The combination of textures and flavors makes these cookies a crowd-pleaser, perfect for cookie exchanges, holiday parties, or simply enjoying with a mug of hot cocoa.

The best part? These cookies are simple to make and don’t require any complicated techniques. Whether you’re an experienced baker or just getting started, this recipe is straightforward and rewarding. With their festive look and irresistible flavor, they’re sure to become a holiday favorite in no time!

These chocolate peppermint cookies have a similar flavor to my chocolate thumbprint cookies, which are also amazing!

What You Need To Make Chocolate Peppermint Cookies

Chocolate peppermint cookies ingredients

All-purpose Flour: I haven’t tried this recipe with any other types of flour, but if you want to make these cookies gluten-free you could swap out the AP flour for an equal amount of gluten-free flour, do keep in mind that it will result in cookies with a slightly different texture.

Unsweetened cocoa powder: I always use Dutch-processed cocoa powder in all of my bakes. It has a richer chocolate flavor, and I highly recommend you do so as well, especially for this recipe. The cocoa powder is what gives these cookies their indulgent chocolate flavor!

Baking soda: baking soda is a rising agent that will cause the cookies to rise slightly making them thick and fudgy!

Salt: adding some salt to desserts really helps balance the sweetness.

Unsalted butter: I always recommend using unsalted butter for baking (unless specified in a recipe) so you can easily control the amount of salt in your bakes! You’ll need softened butter for this cookie recipe, here’s a hack to quickly soften butter if you forgot to remove it from the refrigerator beforehand.

Brown Sugar: Brown sugar contains molasses, which adds moisture to the dough. This results in a softer, chewier cookie.

Granulated sugar: White sugar helps create a crisper texture, and helps the cookies spread.

Egg: Acts as a binder and adds moisture, giving the cookies their soft, chewy texture. The egg also contributes to the richness of the dough.

Peppermint Extract: this is going to give the cookies a hint of peppermint!

How To Make Chocolate Peppermint Cookies

Step 1: Beat softened butter and sugars until creamy, 2-3 minutes. This can be done with an electric hand/stand mixer or a wooden spoon.

Step 2: Add in egg, and peppermint extract and beat to combine.

Step 3: Add in the dry ingredients, and fold to combine.

Step 4: Chill the cookie dough for 1-2 hours or up to overnight.

Step 5: Scoop the cookie dough onto a lined baking sheet. Optionally, roll each cookie dough ball in granulated sugar for a neat look. Bake in an oven preheated to 180°C (350°F) for 12-15 minutes. Once baked, let the cookies cool completely.

Step 6: While the cookie cool prepare the dark chocolate peppermint ganache. Add chopped dark chocolate and peppermint extract to a heat-proof bowl. Heat heavy cream until it simmers, and pour hot cream over the chopped chocolate. Let it sit for a couple of minutes before mixing. Cool before drizzling on the (fully cooled) cookies. (I used a pipping bag, but you could also use a spoon.)

Step 7: Add on some crushed peppermint candies/candy canes, let the ganache set in the refrigerator for 15-20 minutes, and enjoy!

How To Store The Cookies

To keep your chocolate peppermint cookies fresh and flavorful, store them in an airtight container at room temperature for up to 5 days. Ensure the cookies are completely cooled before storing them to prevent condensation, which can make them soggy. If you’ve drizzled them with ganache, consider layering parchment paper between the cookies to keep them from sticking together.

For longer storage, you can freeze the cookies in a freezer-safe container or zip-top bag for up to 3 months. Thaw them at room temperature before enjoying them, and they’ll taste just as delightful as when they were freshly baked!

Pro Tips

Use High-Quality Cocoa Powder: Opt for unsweetened cocoa powder of good quality to achieve a deep, rich chocolate flavor. Dutch-processed cocoa can add an extra layer of smoothness to the flavor profile.
Use room temperature butter: Softened butter is easier to cream with sugar, ensuring a smooth and cohesive dough. Avoid melting the butter, as it can make the dough greasy and harder to handle. Here’s a hack to quickly soften butter if you forgot to remove it from the refrigerator ahead of time: Cut the butter into cubes, place them on a microwave-safe plate, and microwave at 20% power in 10-second intervals until the butter has softened (it should take about 20 seconds in total). Now you can use it to make your cookies!
Don’t Overmix the Dough: When combining the wet and dry ingredients, mix just until combined to avoid overworking the gluten in the flour, which can make the cookies tough.
Chill the Dough: Chilling the dough for at least 1 hour before baking helps prevent the cookies from spreading too much, keeping them thick and fudgy.
Wanna make your cookies extra chocolatey? Thrown in some chocolate chips into the cookie dough, now you have triple chocolate peppermint cookies!
Measure Ingredients Accurately: Use a kitchen scale to measure your flour and cocoa powder for precise results. Too much flour can make the cookies dry, while too little can make them overly flat.
Perfect the Ganache Drizzle: Allow the cookies to cool completely before drizzling the ganache to ensure it sets beautifully. For a professional finish, use a piping bag or the tines of a fork to create a delicate drizzle.
Crush Peppermint Candies with Care: To avoid a sticky mess, place the peppermint candies in a sealed plastic bag and crush them with a rolling pin. Sprinkle the crushed candies while the ganache is still wet so they adhere properly.
Adjust Peppermint Extract Wisely: Peppermint extract can be potent, so start with the recommended amount and adjust if needed. Too much can overpower the chocolate flavor.
Bake in Batches: Bake one tray at a time in the center of the oven for even baking. Rotate the tray halfway through to ensure all cookies are baked evenly.
Store Properly: If preparing the cookies ahead, store them without the ganache drizzle and add it closer to serving time to maintain the best texture.
Pair with Hot Cocoa: These cookies are heavenly when served with hot cocoa or coffee. They also make a beautiful addition to a holiday cookie platter!

chocolate_peppermint_cookies_2 — Chocolate peppermint cookies

FAQ’s

Can I substitute the peppermint extract with something else?

If you don’t have peppermint extract, you can use mint extract, but be aware that it may have a slightly different flavor profile. Avoid using spearmint extract, as it might taste too herbal for this recipe.

Do I need to chill the dough?

Yes, chilling the dough is highly recommended! It helps the cookies maintain their thick, fudgy texture and prevents them from spreading too much during baking.

Can I use milk chocolate instead of dark chocolate for the ganache?

Absolutely! Milk chocolate will give the ganache a sweeter flavor. However, dark chocolate pairs better with peppermint and creates a more balanced, less sugary cookie.

How do I crush the peppermint candies without making a mess?

Place the candies in a resealable plastic bag and gently crush them with a rolling pin or the bottom of a heavy pan. This method keeps the mess contained and makes it easy to sprinkle the crushed pieces over the cookies.

How do I know when the cookies are done baking?

The cookies are ready when the edges are set and the centers still look slightly soft. Overbaking will make them dry, so remove them from the oven as soon as they appear done.

How long does the ganache take to set?

The ganache usually takes 20-30 minutes to set at room temperature. You can speed up the process by placing the cookies in the refrigerator for a few minutes.

Can I omit the crushed peppermint candies?

Yes, the crushed candies are optional. If you prefer, you can decorate the cookies with sprinkles, additional ganache, or leave them plain for a minimalist look.

chocolate_peppermint_cookies_3 — Chocolate peppermint cookies

Check out my YouTube Channel for detailed recipe tutorials! Made one of my recipes? Tag me on Instagram, I would love to see your creations!

Looking for more holiday cookie recipes? Try my all-time favorite Ginger Molasses Cookies, my Cinnamon Raisin slice-and-bake Cookies, or even my 5 In 1 Cookie Recipe that uses one base cookie dough to make 5 different cookie flavors, perfect for a holiday cookie box!

Recipe Card

Chocolate Peppermint Cookies

Prep Time: 10 min

Cook Time: 12 min

Chill Time: 1 hr.

Total Time: 1 hr. 22 min

Course: Dessert

Servings: 12 cookies

Calories: 277kcal

Ingredients

For the chocolate peppermint cookies

1 1/4 cup all-purpose flour (150g)
1/2 tsp baking soda
1/2 tsp salt
1/3 cup unsweetened cocoa powder ( 35g)
1/2 cup unsalted butter, softened (113g)
1/4 cup granulated sugar (50g)
1/2 cup brown sugar, packed (90g)
1 large egg, room temp.
1 tsp peppermint extract
1/2 cup chocolate chips *optional

For the dark chocolate peppermint ganache:

2 oz semi-sweet chocolate bar, chopped (56g)
1/4 cup heavy cream (60ml)
1/8 tsp peppermint extract
handful of crushed peppermint candies/candy canes

Equipment/Utensils

Electric hand/stand mixer (the cookie dough can also be made with a wooden spoon/spatula)
Large bowl (if using hand mixer or making the dough by hand)
Small bowl (to make ganache)
Spatula
Baking sheet lined with parchment paper
Rolling pin and zip-lock bag (to crush candies)
Cookie scoop (any size you prefer, or just a spoon)
Small saucepan
Piping bag (to drizzle ganache or just a spoon)
Cooling rack

Instructions

In a large bowl (or the bowl of your stand mixer) combine softened butter, granulated sugar, and brown sugar. Beat on medium-high speed for 2-3 minutes until the mixture turns pale and creamy.
Add in egg and peppermint extract and beat to combine.
Next add in the dry ingredients: all-purpose flour, baking soda, salt, and cocoa powder. Use a spatula to fold everything together. Once all the ingredients are fully incorporated, stop mixing, you do not want to over-mix the dough!
Cover and chill the cookie dough for at least one hour or up to overnight. If you chill the dough overnight, let it sit at room temp. for 15 minutes before scooping.
Once the cookie dough has chilled, preheat your oven to 180°C (350°F) and line 1-2 baking sheets with parchment paper. Use a cookie scoop to scoop the dough onto the prepared tray leaving at least 1-2 inches of space between each cookie.
Bake for 12-15 minutes, you’ll know they’re done when the edges appear crisp and the center is still not set.
Once baked, let the cookies cool on the tray for 5 minutes, before transferring them onto a cooling rack to cool completely.

Make the ganache and assemble:

While the cookies cool, prepare the dark chocolate peppermint ganache: Chop dark chocolate finely and add that to a small heat-proof bowl along with peppermint extract.
Heat heavy cream in a small saucepan until it almost starts to simmer, Pour the hot cream over the chopped chocolate, cover, and let it sit untouched for 5 minutes.
Give it a mix until everything is smooth, and let the ganache cool down before adding it to the cookies.
Transfer the ganache to a piping bag, cut off a very small piece from the tip, and drizzle all over the cooled cookies.
Sprinkle on crushed peppermint candies/candy canes, and let the ganache set in the refrigerator for 15-20 minutes or at room temp. for 30 minutes and enjoy!

Nutrition

Calories: 276.51kcal

Total Fat: 15.11g

Carbs: 36.86g

Sugars: 19.58g

Protein: 4.28g

Sodium: 171.78mg

Fiber: 3.11g

** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based on brands used, measuring methods, cooking methods, portion sizes, and more. **