The easiest festive cookies that you can make in under 30 minutes! These chocolate peppermint cookies are soft, chewy, and the chocolate chip peppermint combo is amazing!
The dough doesn’t require chilling, and you can make these cookies as a quick gift to give on Christmas day.
What are your favorite Christmas cookies? We bake lots of cookies for Christmas every year, and I just realized that I haven’t shared many of my cookie recipes on the blog. So here’s my favorite cookie recipe; chocolate peppermint cookies with chocolate chips and crushed candy cane!
The double chocolate cookies are baked until they’re just set, so they’re soft and chewy with a hint of peppermint. And then they’re dipped in melted white chocolate and sprinkled with crushed candy cane.
- Butter, sugars (white granulated and light brown), egg, vanilla extract.
- All-purpose, flour, cocoa, baking soda, salt.
- Peppermint extract (if you can’t find it, you can leave it out but I strongly recommend adding it as it gives a lovely minty flavor).
- Chocolate chips, white chocolate that can be melted, and peppermint bits or crushed candy cane.
How to Make Chocolate Peppermint Cookies
These cookies are really easy to make. You don’t need to chill the dough or anything, just mix the ingredients, make dough balls and bake!
- In a mixing bowl, combine flour with cocoa, baking soda, and salt. And set aside.
- Using a stand mixer, cream butter with sugars for 3-4 minutes until very well combined and creamy. Add the egg and beat until creamy. Add the vanilla and the peppermint extracts, and mix until combined.
- Add in the flour cocoa mixture gradually into the wet ingredients, and mix until just combined (do not overmix). Mix in the chocolate chips.
- Using your hands, shape cookie dough balls (mine were 25 grams each which just a bit bigger than 1 tbsp). But feel free to make bigger cookies.
- Place cookie balls onto a baking sheet about 2 inches apart as they will spread. Bake in a preheated oven at 350°F/180°C for 10 minutes, or until the cookies are just set and still soft in the center. Make sure not to overbake them.
- Remove from oven, and let them sit on the baking sheet for 5 minutes, then move them to a cooling rack.
- Once completely cooled, dip half of each cookie in melted white chocolate, and sprinkle with peppermint bits or crushed candy canes.
Homemade Christmas gift ideas
If you’re looking for an easy homemade Christmas gift idea, then these cookies are perfect! Put them in a box, add a red ribbon and give it to someone you care about!
How to Store These Cookies?
Store them in an airtight container for up to 5 days. You can also freeze them for up to 3 months.
I also had success freezing chunky cookie dough. Shape dough balls, and arrange them on a tray (you can crowd them close together) and freeze them until they’re solid (preferably overnight). Once frozen, put them in a ziploc bag and freeze until you’re ready to bake.
When you decide to bake them, just bake for 2 minutes extra.
Another fun Christmas recipe to try is these super cute Christmas tree waffles, the kids will LOVE them!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chocolate Peppermint Cookies
- 3 Cookie Sheets
- 2½ cups (300g) all purpose flour
- 1 cup unsweetend cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (230g) unsalted butter at room temperature, 2 sticks
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract optional
- 1 cup semi-sweet chocolate chips
For dipping and decorating
- 1½ cups white chocolate or vanilla melting wafers
- ¼ cup crushed candy cane
- Preheat the oven to 350°F/180°C, and line 3 large cookie sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the dry ingredients (flour, cocoa powder, baking soda, and salt). Set aside.
- In the bowl of a stand mixer, cream the butter, and sugars for 3 minutes. Scrape off the sides of the bowl with a spatula. Then add in the egg, peppermint extract, and vanilla extract, and mix again until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined (do not overmix the dough).
- Divide the cookie dough into 1.5 tablespoon-sized balls using a medium-sized cookie scoop (each was 30 grams). Roll with your hands, and place on the prepared baking sheets.
- Bake for 11-13 minutes. The cookies will puff up and have slightly cracked tops, make sure not to overbake them. Remove from the oven and cool for 5 minutes then transfer to a wire rack to cool completely.
- In a small bowl, melt the white chocolate candy and dip half of each cookie shaking off any excess, then place on a wire rack or a parchment-lined sheet and immediately sprinkle with crushed candy canes. Allow to set completely.
- Store cookies in an airtight container for up to 5 days.
- Freeze cookies for up to 3 months.
- Nutrition values are rough estimates per cookie without white chocolate or candy cane.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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