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.
Ingredients needed to make chocolate peppermint cookies
- 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 175c (350f) 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 cane.
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 zip loc bag and store like that until you’re ready to bake.
When you decide to bake them, just bake for 2 minutes extra.
If you make this recipe, please don’t forget to rate it and share a picture on social media. Tag #LittleSunnyKitchen in your posts as I would really love to see what you make!
Thank you for supporting Little Sunny Kitchen, so I can keep sharing my family recipes with you for free.
Chocolate Peppermint Cookies
Ingredients
- 1¼ cup all purpose flour
- ½ cup dutch processed cocoa
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg at room temperature
- ½ tsp vanilla extract
- ¼ tsp peppermint extract optional
- ½ cup semi sweet chocolate chips
For dipping and decorating
- 1 cup white chocolate
- ¼ cup crushed candy cane
Instructions
- 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 175c (350f) 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 crushed candy cane.
Diana’s Tips
- 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.
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