Description
These Festive Chocolate Peppermint Cookies are the perfect holiday treat — soft, chewy, and loaded with rich cocoa flavor, then topped with crushed candy canes for a refreshing peppermint crunch. Ideal for Christmas cookie swaps, holiday dessert tables, or cozy evenings with hot cocoa.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon peppermint extract
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup crushed peppermint candy canes
Instructions
- Prepare the dough: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and extracts: Mix in eggs, vanilla, and peppermint extract until smooth.
- Combine wet and dry: Slowly stir dry mixture into wet ingredients until just combined. Fold in chocolate chips.
- Chill: Cover dough and refrigerate for at least 30 minutes for best texture.
- Shape and bake: Preheat oven to 350°F (175°C). Roll dough into tablespoon-sized balls and place 2 inches apart on parchment-lined baking sheets. Bake for 10–12 minutes until set but still soft in the center.
- Top with peppermint: While cookies are warm, sprinkle crushed candy canes over the top and lightly press so they stick.
- Cool and serve: Let cookies cool completely before storing or serving.
Notes
For extra holiday flair, drizzle cooled cookies with melted white or dark chocolate.
Cookie dough freezes well for up to 2 months — perfect for prepping ahead of Christmas.
Use peppermint bark chunks instead of candy canes for more texture.
- Prep Time: 15 minutes Chill Time: 30 minutes
- Cook Time: 15 minutes
- Category: breakfast
- Cuisine: American