These chocolate peppermint cookies boast a fudgy interior with a deep chocolate flavor! They're perfect for holiday cookie trays and Christmas parties.

chocolate peppermint cookies on a wire rack.

Peppermint in Cookies:

Peppermint isn't subtle. It's bold and refreshing, like a close friend who won't sugarcoat the truth.

I personally love peppermint. It adds a bit of holiday magic to any cookie/treat.

And these chocolate peppermint cookies check all my boxes. Uber-chocolatey. Soft yet chewy. A hint of peppermint. Check, check, and check.

Key Ingredients:

egg, sugar, chocolate chips, flour, cocoa powder, white chocolate chips, and butter.

Unsalted butter - I always bake with unsalted butter so I control the amount of salt.
Dark chocolate - I used my favorite brand, Ghirardelli 60% bittersweet chocolate chips. Off-brand chocolate chips don't taste as good or melt as well.
Cocoa powder - I used Hershey's dark cocoa powder. It's important to use dutched cocoa to achieve that dark, ultra-chocolatey flavor.
All-purpose flour - If you avoid gluten, swap the flour with a gluten-free flour blend. I recommend Bob's Red Mill's 1 to 1 Gluten Free Baking Flour.
Peppermint - A little goes a long way! Don't "wing" it with peppermint. If you accidentally add too much, it tastes awful!
White chocolate chips - Normally I'm not a huge white chocolate fan, but the peppermint, dark chocolate, and white chocolate combo is SO good. If you're still not convinced, just swap them with semi-sweet chocolate chips.

a plate of chocolate peppermint cookies.

How to Make Chocolate Peppermint Cookies:

These fudgy chocolate cookies are so easy!

Beat the butter and sugar until light and fluffy.
Melt the chocolate in the microwave. Don't burn it. Heat it in 15-second increments until it's three-fourths of the way melted, then stir in until it completely melts.

a bowl of creamed butter, sugar, and melted chocolate.

Add the melted chocolate and beat it in.
Add the egg and beat until incorporated.
Add the dry ingredients and beat until a cookie dough forms. Stir in the white chocolate chips.
Scoop and bake the cookies until the edges look baked. Don't overbake them! Cookies set up as they cool!

chocolate cookie dough with white chocolate chips on top.

chocolate peppermint cookie dough on a sheet pan.

What kind of mint should I use?

There's two types of mint extracts at well-stocked grocery stores - mint and peppermint. Mint is a combination of peppermint and spearmint. Peppermint is just peppermint and smells like a candy cane. They smell and taste completely different!

These cookies are made with peppermint extract.

Expert Tips:

Don't overbake the cookies! It's better to underbake a cookie than overbake one. Cookies should look slightly underbaked when you remove them from the oven. They set up as they cool.
Don't go overboard with the peppermint. Less is more here. If you add too much, it doesn't taste good!

chocolate peppermint cookie on a sheet pan.

Storage Tips:

Let the cookies cool completely before storing.
Transfer the cookies to a zip-top bag or airtight container. Store the cookies at room temperature for up to 3 days.
Cookies are freezer-friendly! Just transfer the cookies to a freezer-safe container or zip-top bag and freeze for up to 3 months.
Thaw cookies at room temperature or microwave a cookie until thawed.

Can I make these cookies gluten-free?

Yes! Swap the all-purpose flour with Bob's Red Mill's 1 to 1 Gluten Free Baking Flour. It has a gluten-like taste and texture! You can find it at Target, Walmart, or on Amazon.

Cookie Recipes:

Chocolate Peppermint Cookies

Carolyn

These chocolate peppermint cookies boast a fudgy interior with a deep chocolate flavor! They're perfect for holiday cookie trays.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 22

Course Dessert

Cuisine American

Servings cookies

Calories 152 kcal

Equipment

Sheet pan
Stand mixer or hand mixer

Ingredients

6 tablespoons unsalted butter room temperature
⅔ cup sugar
¼ cup dark chocolate chips melted yet cool
1 large egg
3 tablespoons dark cocoa powder see note 1
⅔ cup all-purpose flour or gluten-free all-purpose flour blend, see note 2
¼ teaspoon kosher salt
¾ teaspoon baking powder
¼ teaspoon peppermint extract
⅔ cup white chocolate chips

Instructions

Preheat oven to 350 degrees Fahrenheit.
In a large bowl, beat the butter and sugar until light and fluffy. Add the melted chocolate and peppermint extract to the mixture and beat until combined.
Add the egg to the mixture and beat until incorporated.
Add the all-purpose flour, dark cocoa powder, kosher salt, and baking powder to the mixture. Beat on medium-low until incorporated and a cookie dough forms.
Add the white chocolate chips and mix. Line a sheet pan with parchment paper or a silicone baking mat.
Use a small cookie scoop to scoop 8 cookies onto the sheet pan, giving them each some space.
Bake for 11 minutes or until the edges look baked. Let the cookies set up and cool for at least 10 minutes. Repeat with the remaining cookie dough.

Notes

Note 1: I used Hershey's dark cocoa powder. It's okay if you can't find it, just be sure to use Dutch process cocoa powder for that dark color and smooth flavor.

Note 2: To make this recipe gluten-free, swap the all-purpose flour with Bob's Red Mill's 1 to 1 Gluten Free Baking Flour. You can find it at Target, Walmart, Lowe's foods, or on Amazon.

Nutrition

Calories: 152kcalCarbohydrates: 18gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 68mgPotassium: 69mgFiber: 1gSugar: 12gVitamin A: 158IUVitamin C: 0.1mgCalcium: 38mgIron: 1mg

Keyword chocolate peppermint cookies

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