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Chocolate Peppermint Cookies are a festive and delicious treat. Chocolatey, and with just the right amount of peppermint flavor, I can never stop at just one! Their bright festive color and minty flavor make them one of my go-to options for the holidays.
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“This cookie was a hit with my family! So delicious!” – Pam
Easy Chocolate Peppermint Cookie Recipe
These chocolate peppermint cookies just scream CHRISTMAS. I love the iconic combination of peppermint and chocolate for the holidays. It’s the absolute best!
I’m so excited to start making Christmas cookies and desserts, honestly, it is really my favorite time of year! The big day is almost here, and I know I’ll need something sweet and chocolatey to fill my holiday cravings. These Chocolate Peppermint Cookies are exactly what I’ve been dreaming of, and they’re easy to make, too.
Whether I’m baking for Santa, a holiday party, a cookie exchange, or just to enjoy on Christmas Day, these chocolate peppermint cookies always hit the spot.
Peppermint Chocolate Crinkle Cookies
Equipment
- Kitchen Scale (optional)
- Stand Mixer
Ingredients
- 2 cups all-purpose flour 240 g
- 2 tsp baking powder 8 g
- ½ tsp kosher salt
- ¾ cups canola oil 150 g, or use vegetable oil or butter
- ¾ cups unsweetened cocoa powder 63 g
- 2 cups granulated sugar 400 g
- 4 large eggs 200 g
- 2 tsp pure vanilla extract 8 g
- 10 oz. Andes Peppermint Crunch Baking Chips 283 g, chopped in half, crushed candy canes also work
Instructions
- Line a baking sheet with parchment paper; set aside.
- In a medium-sized bowl, whisk the flour, baking powder, and salt together; set aside.2 cups all-purpose flour, 2 tsp baking powder, ½ tsp kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, cream the oil, cocoa, and sugar together for 3-4 minutes.¾ cups canola oil, ¾ cups unsweetened cocoa powder, 2 cups granulated sugar
- Add eggs, one-at-a-time, mixing well after each addition.4 large eggs
- Add vanilla and mix well. Add the flour mixture just until incorporated. The dough should look a lot like brownie dough.2 tsp pure vanilla extract
- Spray a container with nonstick spray, and pour the cookie dough into the container. Cover the dough with plastic wrap that has been sprayed with nonstick spray and cover the container with the lid.
- Refrigerate the dough for at least 3 hours or overnight. When the dough is ready, preheat the oven to 350°F.
- Spray a tablespoon and your hands with nonstick spray – the dough is sticky. Roll the dough into 1-inch balls, and roll the balls in the chopped peppermint chips. Place the balls 2 inches apart onto the prepared baking sheet.10 oz. Andes Peppermint Crunch Baking Chips
- Bake for 10-11 minutes. The cookies should be a little under-baked. They are ready when the cookies begin to firm around the edges and flatten just a tiny bit.
- Move the cookies and baking sheet to a cooling rack and let the cookies set for 1 minute, then transfer the cookies to a cooling rack to cool completely.
Becky’s Tips
- You can use any kind of unsweetened cocoa powder in this recipe. Use natural for a more natural taste, or use Dutch-process for a deeper flavor.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chocolate Peppermint Cookies Step by Step
Get a baking sheet ready: Line a cookie sheet with a piece of parchment paper and set aside.
Prepare the cookie dough: Whisk together 2 cups all-purpose flour, 2 tsp baking powder, and ½ tsp kosher salt.
In a separate bowl, cream together ¾ cups canola oil, ¾ cups unsweetened cocoa powder, and 2 cups granulated sugar. Mix in 4 eggs (one at a time), then add 2 tsp vanilla extract. Then, finally, stir the flour mixture into the wet mixture.
Refrigerate the dough: Spray a container with cooking spray, then place the dough in it. Spray plastic wrap with the cooking spray, then place it over the container, and cover it with a lid. The dough needs to be refrigerated for at least 3 hours, or you can let it sit overnight.
Get the oven going: Once you are ready to bake the cookies, preheat the oven to 350°F and chop up the peppermint baking chips into about half the original size.
Make the cookies: Roll the chocolate cookie dough into 1-inch balls, then roll the balls into the peppermint chips. Line them up on the cookie sheet and bake 10-11 minutes.
How to Store
These cookies will last up to 1 week in an airtight container at room temperature, or you can freeze them for up to 3 months. Thaw on the kitchen counter until soft enough to eat.
Serving Suggestions
I like to serve these holiday cookies with other Christmas cookies like these colorful M&M Christmas cookies, these festive-looking splatter paint Christmas cookies, and these cutout Christmas sugar cookies.
How many dozen cookies does the recipe make? I need to make 5 dozen for a cookie swap party.
This makes a dozen.
It seems that this would make a lot more than a dozen cookies.
Girl, this recipe is perfect. So easy, and everyone loves it.
Aw thank you Sandy!
These look so good! Those tiny bits of peppermint are perfect for the holiday season! Might have to make these for our upcoming cookie exchange!
AGREE
The perfect chocolate and mint combo!!
Never enough chocolate/mint!
Chocolate and mint is one of my favorites, especially over the holidays. I also love baking with the Andes peppermint bits, so I can’t wait to make these. They look super yummy!
I LOVE ANDES MINTS!!
This cookie was a hit with my family! So delicious!
Yay!