These Chocolate Peppermint Cookies are loaded with rich chocolate flavor, soft and chewy on the inside while crispy on the outside. They’re topped with melted white chocolate and crushed candy canes to get you into holiday mode!
❤️ Why you'll love this recipe
- These Chocolate Peppermint Cookies are easy to make using pantry-staple ingredients that you likely already have on hand!
- These gorgeous cookies are perfect for cookie exchange parties or gifting family and friends.
- Make a batch or two ahead of time to save yourself unnecessary stress during the holidays.
With simple additions of peppermint extract and crushed candy canes, you can turn regular chocolate chip cookies into beautiful holiday cookies!
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Note: The full list of this recipe ingredients with their amounts and options are listed in the recipe card below.
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- In a large mixing bowl, add the sugar, cocoa powder, egg, vanilla extract, coffee, and browned butter.
- In a separate bowl, add the flour, baking powder, and salt.
- Using an electric mixer, combine the wet ingredients well in the large bowl.
- Whisk the dry ingredients in the other bowl.
- Gradually combine the dry ingredients into the bowl of wet ingredients, making sure to scrape the sides of the bowl as you mix.
- Gently fold in one cup of the semi-sweet chocolate chips.
- Scoop the cookie dough onto the prepared cookie sheets. Press each cookie down slightly to form a uniform shape.
- Bake the cookies at 350F for 8-9 minutes.
- Add candy canes to a Ziploc bag and crush them with a rolling pin.
- Once the baked cookies have cooled, drizzle the melted white chocolate over the tops.
- Add the crushed candy canes to the tops of the cookies while the melted chocolate is still wet.
- Serve your cookies and enjoy!
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You’ll need the following items to make this recipe successfully.
- baking trays
- parchment paper
- hand mixer
- mixing bowls
- measuring spoons
- measuring cups
These are the questions we are most frequently asked about making Christmas Chocolate Peppermint Cookies recipe.
They won’t melt completely, but they can become very soft if left in the oven at temperatures of 300F and up.
While brown sugar in cookies makes them moist and soft inside, the white sugar helps to get the cookies crispy on the outer edges. It’s the perfect combination!
Peppermint sprinkles are fun and delicious additions to frosted or iced cakes, cupcakes, brownies, and other sweet baked treats. You can add them to ice cream or whipped cream on top of holiday hot chocolate.
Vanilla, dark chocolate, white chocolate, espresso, caramel, mocha, pistachio. There are so many flavors that pair beautifully with peppermint.
- For cookies that are gooey on the inside, only bake them until they are set and no longer. The cookies will continue to cook while they cool on the cooling rack.
- I’ve used instant coffee in the cookie batter. You can also use espresso powder. Both options provide a richer chocolate flavor in baked treats and cuts through some of the sweetness.
- Serve these chocolate peppermint cookies at holiday cookie exchange parties or gift them to friends, family, and neighbors during the holidays.
- I haven’t chilled the cookie dough in the refrigerator before baking the cookies, but you can do so if you want to make the dough ahead of time or ensure that the cookies don’t spread (something worth doing if you live in a warm climate).
- Using a cookie scoop is a good way to ensure uniform-sized cookies that will cook evenly in the oven.
- Make sure enough space is allowed between each cookie to allow for normal spreading while baking.
- I’ve used white chocolate chips for the melted chocolate drizzle. Feel free to use dark chocolate chips instead.
- If you don’t like coffee in your treats, simply omit the instant coffee.
- Add some peppermint extract to the melted chocolate drizzle for extra flavor.
- Make these holiday cookies gluten-free by using gluten-free flour such as Bob’s Red Mill, which is a like-for-like substitution.
These chocolate peppermint cookies can be stored at room temperature in an airtight container for up to 3 days. You can also freeze these cookies for up to 1 month.
📗 Related Recipes
Get ready to show off your holiday baked treat by trying these Chocolate Drizzled Pistachio Cookies and Italian Chocolate Toto Cookies! They’re perfect for gifting or taking to cookie exchange parties!
🍽 Serve with
These are great as is, but you could certainly add them to a Christmas charcuterie board with various other holiday treats. A tall glass of hot chocolate pairs beautifully with these chocolate peppermint cookies. You could even crumble them on top of ice cream!
📞 Chiacchierata (chat)
I always find myself amazed by how quickly Christmas approaches. It’s like every year passes by at a faster rate! One type of cookie I always make during the holidays is chocolate peppermint cookies - you just can’t go wrong with them!
They’re gorgeous to look at and are so addictive!
If you're looking for another chocolate cookie that loves lovely on a cookie tray, try our Triple Chocolate Crinkle Cookies recipe.
Tutti a tavolo, è pronto!
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📝 Recipe Card
Chocolate Peppermint Cookies are classic Christmas cookies, loaded with rich chocolate flavor and gooey chocolate chips, and then topped with a sweet white chocolate drizzle and crushed candy canes!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
Christmas Chocolate Peppermint Cookies Recipe
- ¾ cup unsalted butter, browned (170¼g)
- 1 cup granulated sugar (200g)
- ½ cup unsweetened cocoa powder (43g)
- 1 egg
- 1½ teaspoons pure vanilla extract (6½g)
- 1 teaspoon instant coffee (.9g)
- 1⅓ cups all-purpose flour (166⅔g)
- ½ teaspoon baking powder (2⅓g)
- ½ teaspoon kosher salt (3g)
- 1 cup semi-sweet chocolate chips (170g)
- 1 cup white chocolate chips (170g)
- Candy Canes, crushed
- 1 teaspoon peppermint extract (4⅓g)
- Preheat the oven to 35o℉. Line the cookie sheets with parchment paper and set aside.
- Brown the butter in a small saucepan for 15 minutes or until brown and then set aside.
- In a large-sized mixing bow mix together the white sugar, cocoa powder, egg, vanilla extract, coffee, and browned butter.
- In a medium-sized mixing bowl whisk together the flour, baking powder, and salt.
- Gradually add the flour mixture to the large bowl mixing with an electric hand mixer until combined while scraping the sides with a rubber spatula as needed.
- Fold in the one cup of the semi-sweet chocolate chips.
- Using a medium-sized cookie scoop, place the dough onto the prepared cookie sheets. Press down a little to create a more compact and uniform shape.
- Bake for 8-9 minutes.
- Allow the cookies to cool on the cookie sheet for 5 minutes before placing them on a wire rack to cool.
- Melt the white chocolate in a glass bowl in the microwave for 15 seconds and mix. Repeat this 3 times or until the chocolate has melted. Add the peppermint extract and mix it into the melted white chocolate.
- With a spoon, drizzle the white chocolate over the cookies in a zig-zag pattern.
- Immediately sprinkle the crushed candy canes over the cookies.