Chocolate Peppermint Cookies
These chocolatey peppermint cookies have crunchy edges with soft, chewy centers and are SO addicting! They’re the flavor of Christmas and are the perfect addition for a gifted cookie box or cookie exchange table.
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Ingredient Notes For The Best Chocolate Peppermint Cookies
Butter – room temperature, unsalted butter. Using unsalted butter helps control how salty the cookies will turn out. I like to use unsalted butter and add a pinch of kosher salt. The salt balances out the sweetness without the cookies being over salty.
Flour – all-purpose flour, either bleached or unbleached will work just fine.
Cocoa Powder – Dutch process cocoa powder brings the best dark chocolate flavor for any chocolate baked goods.
Granulated Sugar & Brown Sugar – using both sugars will form crispy edges and soft chewy centers.
Peppermint Candy Canes – crush the candy canes in a sealed plastic bag with a meat tenderizer or something heavy until they are broken down into small pieces. Half of the crushed peppermint is folded into the dough and the other half is sprinkled on top of the cookies.
Vanilla Extract – optional because these cookies are loaded with chocolatey flavors but I love subtle hints of vanilla in baked goods
Egg – promotes puffiness and spreading in cookies, while also holding the cookie together during baking.
Baking Soda – Baking soda also serves another important purpose when it comes to cookies: It encourages spreading by raising the mixture’s pH, which slows protein coagulation. This gives the dough more time to set before the eggs set, which results in a more evenly baked cookie.
Icing – a simple mixture of of powdered sugar and milk. The consistency of icing should be similar to honey, a little runny but not watery.
How To Make Chocolate Peppermint Cookies
Step 1: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
Step 2: In a separate bowl, beat together the butter, sugar, and brown sugar until fluffy. Add the egg and vanilla. Beat until combined.
Step 3: Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients. Beat until combined.
Step 4: Fold in half of the crushed peppermint candy into the dough. Cover and chill the dough in the refrigerator for 1 hour.
Step 5: Preheat the oven to 375F.
Step 6: Line 2 baking sheets with parchment paper. Roll scoops of dough (about 2 to 3 tablespoons) into balls. Arrange 2 inches apart onto the baking sheet.
Step 7: Bake the cookies until edges are set, 10-12 minutes. Let cool 15 minutes.
Step 8: While cookies are cooling, whisk together milk and powdered sugar. Drizzle on top of the cooled cookies and sprinkle with remaining crushed peppermint candy.
FAQ’s
1. Can I substitute the peppermint candy with peppermint extract?
Yes, but you’ll be missing out on the crunchy peppermint candy topping and the festive touch that it adds.
2. Can I use any cocoa powder?
I recommend using high-quality cocoa powder that is Dutch process for rich chocolate flavor.
3. If I cannot find candy canes, what can I use?
Peppermint puff candies are available year-round vs candy canes.
If you love these cookies, check out a few of my favorite desserts:
Crock-Pot Triple Berry Crumble
Chai Spiced Apple Galette With Caramel Sauce
Pumpkin Bars With Cream Cheese Frosting
Triple Berry Cream Cheese Puff Pastry Tarts
Lemon Blueberry Poppy Seed Scones
Chocolate Chip Cookie Brownie Bars (Brookies)
If you make these Chocolate Peppermint Cookies, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.
Chocolate Peppermint Cookies
These chocolatey peppermint cookies have crunchy edges with soft, chewy centers and are SO addicting! They’re the flavor of Christmas and are the perfect addition for a gifted cookie box or cookie exchange table.
Ingredients
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- 6 peppermint candy canes, crushed, divided (about ⅔ cup)
- 1 cup powdered sugar, sifted
- 2-3 tablespoons milk
Instructions
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In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
-
In a separate bowl, beat together the butter, sugar, and brown sugar until fluffy. Add the egg and vanilla. Beat until combined.
-
Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients. Beat until combined.
-
Fold in half of the crushed peppermint candy into the dough. Cover and chill the dough in the refrigerator for 1 hour.
-
Preheat the oven to 375F.
-
Line 2 baking sheets with parchment paper. Roll scoops of dough (about 2 to 3 tablespoons) into balls. Arrange 2 inches apart onto the baking sheet.
-
Bake the cookies until edges are set, 10-12 minutes. Let cool 15 minutes.
-
While cookies are cooling, in a bowl, whisk together 2 tablespoons of milk and powdered sugar to make the icing. If the icing is too thick, add 1 teaspoon increments of milk until honey like consistency forms. Drizzle on top of the cooled cookies and sprinkle with remaining crushed peppermint candy.
