Chocolate Peppermint Cookies

With the perfect chocolate-to-peppermint ratio, a cascade of white Peppermint Frosting, and pops of red thanks to crushed candy canes, Chocolate Peppermint Cookies are just what you need to spread a little extra holiday cheer this season.

Rich, chewy, and delightfully festive, you’ll find both the dough and frosting a cinch to whip up.

This post is sponsored by Nielsen-Massey Vanillas. 

PEPPERMINT COOKIES FOR HOLIDAY GIFTING

Come this holiday season, spreading joy should be at the top of our lists. Homemade gifts baked with love are a timeless and heartfelt way to do this. If you want a recipe that’s as delicious as it is festive, one that’s guaranteed to bring a warm smile to any recipient’s face, these Peppermint Cookies are for you.

CHOCOLATE PEPPERMINT COOKIE INGREDIENTS

DRY INGREDIENTS | THE ESSENTIALS

To kick off your Chocolate Peppermint Cookies, you’ll need to have all-purpose flour, baking powder, and salt on hand. Use only all-purpose flour for this recipe, and be sure not to confuse baking powder with baking soda. And last, but certainly not least, fine sea salt provides balance and brings out all those decadently delicious flavors.

EGGS

Eggs play so many roles when it comes to baked goods, aiding in both the structure and the richness of the dough, but that’s not all. The way the eggs are incorporated into this batter ensures a beautiful, perfectly shaped, thick cookie you can’t help but bite into!

CHOCOLATE

For a chocolate cookie with rich fudgy vibes, we called for not one, but two types of chocolate to create an unapologetically chocolate base. This recipe calls for both unsweetened cocoa powder and melted semi-sweet chocolate chips. If you’d like your cookies to be a little less on the sweet side, feel free to sub in dark chocolate chips.

BUTTER

“Unsalted” is the keyword when it comes to butter for these cookies. If you were to use salted butter, the end product would be far too salty. Remember, unsalted butter packaging is typically blue, while salted butter often comes in red packaging. Note, the butter is divided for this recipe, and you will it for both the cookies and the peppermint frosting. The butter will be added to the cookie dough melted, but it is imperative that your butter is at room temperature to make a smooth and creamy Peppermint Frosting!

SUGAR

For your Peppermint Cookies, you’ll need two types of sugar — one for the cookie base itself and the other for the frosting. Granulated sugar is used for the base of the cookies, while the powdered sugar helps to make up a dreamy, creamy peppermint frosting.

ADDING FLAVOR TO PEPPERMINT COOKIES

As strange as it may sound, you shouldn’t bake with chocolate unless you’re also baking with vanilla. Chocolate Cookies without vanilla extract would be one-dimensional and lackluster in flavor, and you’ll find vanilla extract provides a harmonious balance to the big chocolate flavor of these cookies. 

We used Nielsen-Massey Madagascar Bourbon Vanilla Extract. They are a family-owned company renowned for their premium vanillas, and their product is the creme de la creme in the world of vanillas thanks to hand-selected vanilla beans and the process of proprietary cold extraction. This allows for the natural essence of the vanilla to shine through, giving your baked goods a fuller, more well-rounded flavor profile.

Peppermint extract puts the peppermint in both the cookie base and the Peppermint Frosting! However, be wary of cheap imitation peppermint extracts that can leave your cookies tasting pungent and overpowering. Nielsen-Massey Pure Peppermint Extract is made from mint grown under the strictest quality standards. It’s derived from all-natural ingredients, and you’ll find it lends the perfect minty essence to your Chocolate Peppermint Cookies. 

PEPPERMINT COOKIE TOPPINGS

You can use either round peppermint candies or candy canes to top off your Chocolate Peppermint Cookies. If you can find peppermints made with all-natural ingredients, bonus! To crush the candies, simply unwrap them, place them in a plastic bag, remove all of the excess air and seal. Then, using either a rolling pin or a mallet, smash the candies until broken up to your liking.

HOW TO MAKE PEPPERMINT COOKIES

5 MORE SWEET FOOD GIFTS YOU’LL LOVE

• Homemade Peppermint Bark doesn’t get much easier or more beautiful than this! Featuring foolproof tips for perfect two-toned Chocolate Peppermint Bark.
• Peppermint Brownies are a brownie everyone can love with a holiday twist! The perfect medium between cake-like brownies and the rich and fudgy type, equipped with an extra special peppermint white chocolate topping. 
• Chocolate-Dipped Peanut Butter Cookies not only make for a decadent snack, they are the all-time, ultimate homemade gift for the peanut butter lover!
• Red Velvet Cookies are a thick, soft, cake-like cookie, with a light cocoa flavor and a hint of tang thanks to cream cheese swirling throughout the batter.
• Christmas Cookies with Icing are a classic holiday treat featuring homemade sugar cookies and an easy buttercream frosting! 

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Chocolate Peppermint Cookies

Prep Time

35 mins

Cook Time

10 mins

Total Time

45 mins

 

Rich, chewy Chocolate Peppermint Cookies with fluffy white Peppermint Frosting and crushed candy canes are perfect for spreading Christmas cheer!

Course: Dessert

Cuisine: American

Keyword: Peppermint Cookies

Servings: 24

Calories: 306 kcal

Author: Kelly Anthony

Ingredients

Peppermint Cookies

• 1 3/4 cup (218.75 g) all-purpose flour
• 1/2 cup (43 g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 3/4 teaspoon sea salt
• 3/4 cup (170.25 g) unsalted butter, cut into tablespoons
• 1/2 cup (90 g) semi-sweet chocolate chips
• 1 1/4 cup (250 g) granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 teaspoon pure peppermint extract

Peppermint Frosting

• 1 cup (227 g) room temperature unsalted butter
• 2 2/3 cup (320 g) powdered sugar
• 1 1/2 teaspoon pure peppermint extract
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon fine sea salt
• 1 cup (226 g) crushed peppermint candies or candy canes

US Customary - Metric

Instructions

For the Peppermint Cookies

1. Preheat the oven to 375°F and have ready a cookie sheet lined with either parchment paper or a silicone baking mat.

2. In a medium-sized mixing bowl, whisk together flour, cocoa powder, baking powder, and sea salt. Set aside until ready to use.

3. Add the butter and chocolate chips to a microwave-safe bowl. Microwave at 30-second increments, stirring after each stint in the microwave until melted. Set aside.

4. Add the granulated sugar, eggs, peppermint and vanilla extract to the bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-high speed, until the mixture has lightened in color and almost doubled in volume. This should take at least 3 minutes.  

5. Stream in the melted butter and chocolate and mix on low to combine.

6. Add the dry ingredients and mix just until combined.

7. Scoop heaping tablespoons of the cookie dough on to the cookie sheet, spacing them about 1 1/2-2" apart, and press down slightly to flatten. Bake for 10 minutes and set aside to cool on the pan.

For the Peppermint Frosting

1. In the clean bowl of a stand mixer fitted with a paddle attachment, combine the butter and powdered sugar. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Begin mixing on low speed, until most of the powdered sugar is mixed in, then increase the speed to medium-high. Mix until well-combined and fluffy.

2. Add the salt and Nielsen-Massey extracts, and mix once more.

3. Once the cookies have completely cooled, add a spoonful of icing to the top of each one and spread across the top using an offset spatula. Sprinkle with crushed peppermint candies, serve and enjoy!

Nutrition Facts

Chocolate Peppermint Cookies

Amount Per Serving

Calories 306 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 10g63%

Cholesterol 49mg16%

Sodium 93mg4%

Potassium 84mg2%

Carbohydrates 41g14%

Fiber 1g4%

Sugar 30g33%

Protein 2g4%

Vitamin A 433IU9%

Calcium 19mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.