Chocolate Peppermint Cookies {Soft and Chewy!}

If you want Christmas in a cookie, I've got you covered. It exists within this chocolatey, peppermint-y treat.

I'm not one to demand you make MY cookies for YOUR family during the holidays. I know everyone has their own traditions, their own cookies that hold a place near and dear to their heart during the holiday season. I have no authority to demand that you change that.

However, if you are looking for a fun and festive cookie to bring to a holiday gathering or to share with coworkers and friends--I think these soft and chewy Chocolate Peppermint Cookies are just perfect!

There is no better combination than peppermint and chocolate. Don't lie--I know you've gotten a few more Peppermint Mocha Lattes from Starbucks than you'd like to admit! Now, you can get your fix in a cookie.

These are no fuss cookies, but they are all kinds of delicious. Chewy chocolate cookies with adorable mini chocolate chips with a nice hint of cool peppermint extract. While the cookies are still piping hot, a bit of crushed up candy canes get sprinkled on top. This melts the candy just slightly and anchors them to the cookies. Yum!

If you want another tasty and no-bake chocolate peppermint treat, try my Peppermint Oreo Balls! These things are going to fly off your dessert table :-)


Here's what you need for Chocolate Peppermint Cookies* (Print Recipe!)

1 stick unsalted butter, softened
3/4 cup granulated sugar
1 egg
1/4 teaspoon peppermint extract
1 1/4 cup all purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup mini milk chocolate chips
3 to 4 small candy canes, crushed

Here's what you do

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl using a hand mixer), cream the butter and sugar until light and fluffy, about one and a half minutes. Add the egg and peppermint extract and beat again until fluffy. 3 minutes or so.

Sift together the flour, cocoa, salt, baking soda, and baking powder in a medium bowl. With the mixer running, slowly incorporate the dry ingredients into the wet. Mix until just combined, scraping down the sides of the bowl to ensure everything is evenly incorporated. Stop the mixer and mix in the chocolate chips by hand. Chill for about 10 minutes in the freezer.

Using a small ice cream scoop, roll the batter into tablespoon-sized balls and place on the baking sheet. Press the tops down slightly to flatten (the cookies will hold their shapes pretty well). Repeat with the remaining dough, leaving about 2 inches between each cookie.

Bake for about 10 minutes until the sides a crispy but the top is still soft. Immediately sprinkle the candy canes on top when the cookies come out of the oven. Allow to cool on the baking sheet for 5 minutes before transferring to a cookie sheet to cool completely. Makes about 15 2-inch cookies.

Cookies will last in an air-tight tupperware on the counter for 3 days.

*Recipe from Minimalist Baker