Chocolate Peppermint Cookies
Chocolate and peppermint are a match made in heaven, and these Chocolate Peppermint Cookies are simply amazing! With a soft chocolatey cookie, creamy chocolate ganache and a little crunch from the peppermint, what’s not to love?
Another great holiday recipe is our Apple Pie Cinnamon Rolls and our Oreo Cheesecake Cookies. Or if you love DIY gift giving them we have a delicious Cookie Mix in a Jar, for amazing oatmeal cookies.
I love making cookies all year round. Yes, the holidays are a great time to make up a few batches of cookies, but I like to share great-tasting cookies throughout the year. This recipe is one that I know you and your family are going to love.
Why I Love This Recipe
- Amazing chocolatey taste
- Perfect two-bite cookie
- Easy to make
- Ready to eat in about 30-40 minutes
- Great for the holidays
Helpful Items for This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.
Starlight Peppermint Candy, 2 Pound Bulk Hard Candy
Commercial Quality Baking Sheet Pan Set (2 Pack, 18X13″)
Cookie Scoop Set – Small/1 Tbsp, Medium/2 Tbsp, Large/3 Tbsp
Ingredients for Chocolate Peppermint Cookies
This recipe uses the standard ingredients for most chocolate cookies, but it does have some ingredients not found in other cookies. That’s what makes these cookies so special!
This recipe makes 12 cookies but can easily be doubled or tripled.
Recipe Ingredients
Cookies
Salted butter, softened – You can use salted or unsalted butter. I use salted because that’s what I usually have on hand. If using unsalted, then add a bit of salt to the recipe.
White sugar – Regular granulated sugar for sweetness.
Light brown sugar – You can use light or dark brown sugar; I would avoid using demerara sugar as it is too dark and crystallized.
Large egg – Make sure you use a large egg, as the medium and small eggs are much smaller.
Peppermint extract – If you can get natural peppermint extract, use it. The artificial extracts do not taste nearly as good.
All-purpose flour – Use white all-purpose flour; do not use whole wheat flour. I have not tested with other flours.
Cocoa powder – This adds that chocolatey flavor that really makes this cookie great!
Baking powder – You really need this as a leavening agent; make sure that your baking powder isn’t expired, as it loses its effectiveness over time.
Baking soda – Helps your cookies rise quickly, but also helps them brown and crisp in the oven.
Crushed peppermint candies – These are usually individually wrapped, round, red and white candies. If it’s Christmas, you could substitute peppermint candy canes.
Ganache
Semi-sweet chocolate chips – Feel free to substitute the semi-sweet chocolate with milk or dark chocolate.
Heavy cream – Often called whipping cream, it helps to add richness to the chocolate ganache.
Peppermint extract – Again, try to use natural peppermint extract if you can.
How to Make Chocolate Peppermint Cookies
Preheat your oven to 350 degrees F.
In a large mixing bowl, combine the butter and sugars and mix using a hand mixer or stand mixer for about 2 minutes. You want the sugars to be completely dissolved.
Next, add in the egg and peppermint extract and continue to mix until fully incorporated.
Add the flour, cocoa powder, baking powder, and baking soda. Mix on low speed. Make sure that the dry ingredients are fully mixed into the dough and that there are no dry pockets of flour remaining in your cookie dough.
Using a medium 2 Tbsp. #40 cookie scoop, form the dough into balls about 2 – 2 1/2 inches in size, and place them on a baking sheet. Leave at least 1 1/2 inches of space between each cookie, as they will expand.
Bake in your preheated oven for about 11 minutes.
While your cookies are baking, prepare the ganache. Combine the chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals until the chocolate is melted, stirring after each interval. Make sure this doesn’t get too hot, or it may seize.
Once the chocolate and cream are mixed, add the peppermint extract and stir to combine. Set aside until the cookies are baked.
As soon as the cookies come out of the oven, use a small bowl or the back of a spoon to press down in the middle of each cookie, creating a small indent in the center.
Add a spoonful of the chocolate ganache to each indentation and sprinkle with the crushed peppermint candy.
Little Chef’s Secrets
How to Store Chocolate Peppermint Cookies
Let the ganache harden before storing.
Your leftover cookies can be stored in the fridge for up to a week in an airtight container. You can also freeze your cookies in an airtight container for up to two months. Let your frozen cookies thaw in the fridge before serving.
Can I Double this Recipe?
Absolutely, if you would like to double or triple this recipe, that can be easily done.
Can I Make Substitutions for These Cookies?
Yes, you can take out the peppermint extract and the peppermint candies, and change up these cookies, as chocolate goes with so many other ingredients. Try using different nuts or candied nuts, crushed Oreos or other cookies, other crushed candies, dried fruits and more.
Chocolate Peppermint Cookies Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F.
- Combine your butter and sugars in a large mixing bowl. Use a stand mixer or electric hand mixer to cream the ingredients together for about 2 minutes, or until the sugar is completely dissolved.
- Add in the egg and peppermint extract until fully incorporated.
- Reduce the speed of your mixer. Gently add in the flour, cocoa powder, baking powder, and baking soda. Make sure no dry pockets of flour remain in your cookie dough.
- Use a medium 2 Tbsp. #40 size cookie scoop to drop balls of cookie dough onto a baking sheet. Your cookie balls should be 2 to 2 1/2 inches round. Space your cookies about 1 ½ inches apart to account for spreading and bake for 11 minutes.
- Assemble your ganache while the cookies are baking. Combine the chocolate chips and heavy cream in a small microwave-safe bowl. Microwave for 30 seconds at a time until the chocolate is completely melted, stirring after each interval. Once the cream and chocolate are homogeneous, stir in the peppermint extract.
- As soon as your cookies come out of the oven, use a small dish or the back of a spoon to create a shallow indent in the center of each cookie. Add a spoonful of ganache to each indent and sprinkle with your crushed peppermints.
- Allow the cookies to cool for 30 minutes before serving.Enjoy!
Tara, Ken and Amber I made these cookies tonight and they turned out fabulous.
They are so festive and very delicious!
They will be going in the freezer or they will be eaten up before Christmas.
Thank you so much!
I am so glad you enjoyed making them as they are so festive. I am sure everyone will enjoy those cookies!!