Go Back
–+ servings
Stack of Easy Chocolate Peppermint Cookies. The top cookie has a bite taken out.
Print Recipe
Be the first to rate it!

Easy Chocolate Peppermint Cookies

These Easy Chocolate Peppermint Cookies are made with a cocoa-based dough, chocolate chips, crushed candy canes, and a simple white chocolate drizzle for a festive finish.
Prep Time15 minutes
Cook Time12 minutes
Chill Time30 minutes
Total Time57 minutes
Course: Christmas Cookies
Cuisine: American
Keyword: Easy Chocolate Peppermint Cookies
Servings: 15 cookies
Calories: 301kcal
Author: Lois

Equipment

Ingredients

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 ⅓ cups all purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Add-Ins & Topping

  • ¾ cup white chocolate chips or chunks
  • ½ cup crushed candy canes or peppermints
  • ½ cup melted white chocolate

Instructions

  • In a large bowl, beat the softened butter, granulated sugar, brown sugar, egg, vanilla extract, and peppermint extract together until light and creamy (about 2–3 minutes).
  • Gradually sift the dry ingredients to the wet mixture and mix just until combined. Stir in the chocolate chips and crushed candies.
  • Cover the dough and refrigerate for 30 minutes. This helps the cookies stay thick and chewy.
  • Preheat your oven to 350°F. Line a baking sheet with parchment paper.
  • Scoop about 2 tablespoons of dough per cookie. Place on the baking sheet about 2 inches apart. Chill in the fridge 10 minutes before baking.
  • Bake for 10–12 minutes, until edges are set but centers look slightly soft.
  • Let cookies cool completely. You can drizzle with melted white chocolate and sprinkle with crushed candy canes before the chocolate sets.

Notes

  • Don’t overbake: They’ll continue to set as they cool. Slightly underbaked = fudgy centers.
  • Feel free to stir in a few white chocolate chunks along with the semi-sweet ones.
  • If you don't have peppermint extract you can use 1 drop of food-grade peppermint oil (very strong!) or omit for plain double chocolate cookies.
  • Storage: Keep in an airtight container for up to 5 days at room temperature or freeze up to 2 months.

Nutrition

Serving: 1cookie | Calories: 301kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 139mg | Potassium: 137mg | Fiber: 2g | Sugar: 31g | Vitamin A: 212IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 1mg