Our family is a huge fan of peppermint and chocolate combination, especially around Christmas. We love making hot chocolate and indulge in peppermint chocolate barks all December. My daughter thought of making Peppermint Chocolate Cookies and I was completely on board with the idea. As we were figuring out what type of Peppermint Chocolate cookie we wanted to make, we knew that the chocolate cookie base had to be from our beloved Chocolate Crinkle cookies. That cookie dough is rich, chocolaty, and very fudgy. We then settled on the idea of coating the cookie dough with crushed peppermint candy. Once we finalized the idea, we had to try out our new Peppermint Chocolate cookies immediately. And of course, they did not disappoint! Soft fudgy chocolate cookies with peppermint in every bite.
Make these Peppermint Chocolate Cookies for Christmas this year and don’t forget to leave some out for Santa on Christmas Eve!
Ingredients to make Peppermint Chocolate Cookies
- ¾ cup semi-sweet chocolate chips
- 2 oz unsalted butter, room temperature
- 1/3 cup milk, warm NOT hot
- 1/2 cup sugar
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 15 peppermint candy, lightly crushed (or 2 large candy canes)
Step-by-step method to make the best Chocolate Peppermint Cookies
- Add butter and chocolate chips to a large glass bowl. Heat it in the microwave for 1 minute. Remove and stir to combine the butter and chocolate. If it’s not completely melted heat for 15 more seconds in the microwave. Stir again. Repeat this process in 15-second increments till the butter and chocolate are fully melted and combined.
- To the same chocolate bowl, add milk and sugar. Stir to incorporate. Add flour, cocoa powder, baking powder, and salt to the bowl. Stir to combine.
- Preheat the oven to 350°F (190°C). Crush the peppermint candy or candy canes. Make sure the candy is in medium to large chunks.
- Use a small cookie scoop to scoop out the dough. Roll it in between your palms to make a round. Drop the dough balls in crushed peppermint candy and coat it completely. You have to be generous with this step so I would recommend coating 1 dough ball at a time. Place 8 dough balls on one cookie sheet.
- Bake for 11-12 minutes in the preheated oven. Remove it from the oven and let it rest for 2-3 minutes before cooling it completely on a wire track.
- When completely cooled, store in an airtight container at room temperature for up to 4 days. Freshest when eaten within 2 days of baking.
Recipe tips to make Peppermint Chocolate Cookies
- The dough should be chilled for 2-3 hours in the refrigerator.
- The chilled dough should be scooped using a small cookie scoop and shaped into circles using your palms.
- These cookies have a good peppermint flavor from the peppermint candies but if you would like to intensify that flavor, you could use chopped peppermint chocolate instead of semi-sweet chocolate chips in the recipe.
- Peppermint Candy or candy canes can be crushed in a sealed ziplock bag using a large rolling pin. The crushed candy pieces should be medium in size, with not a lot of crushed candy dust. This is to ensure that you see candy pieces after they are baked in the oven.
FAQs: Chocolate Peppermint Cookies
No, it is very important to chill the dough for at least an hour in the refrigerator. The dough is very runny and if you skip chilling it, it will be hard to form balls and coat it in the peppermint candy.
Yes absolutely. Use vegan chocolate, plant-based butter, and any nut milk to make these cookies vegan.
These cookies are best eaten fresh the day you bake them but will last for 4 days stored properly in an airtight container at room temperature.
More cookie recipes to try
Recipe Card- Peppermint Chocolate Cookies
Peppermint Chocolate cookies
Savor the magic of the holiday season with our Peppermint Chocolate Cookies recipe! These mouthwatering treats feature a luscious combination of semi-sweet chocolate, warm butter, and a peppermint crunch. Follow our step-by-step guide to create perfectly baked cookies that will delight your family and friends. A festive twist on a classic favorite, these cookies are sure to become a staple in your holiday baking repertoire. Get ready to elevate your cookie game with this irresistible treat!
16
servings30
minutes12
minutesIngredients
3/4 cup Semi-sweet chocolate chips
2 oz unsalted butter, room temperature
1/3 cup milk, warm NOT hot
1/2 cup White sugar
1 cup All-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon Baking powder
1/8 teaspoon salt
15 peppermint candy, lightly crushed (or 2 large candy canes)
Method
- Add butter and chocolate chips to a large glass bowl. Heat it in the microwave for 1 minute. Remove and stir to combine the butter and chocolate. If it’s not completely melted heat for 15 more seconds in the microwave. Stir again. Repeat this process in 15-second increments till the butter and chocolate are fully melted and combined.
- To the same chocolate bowl, add milk and sugar. Stir to incorporate. Add flour, cocoa powder, baking powder, and salt to the bowl. Stir to combine.
- Preheat the oven to 350°F (190°C). Crush the peppermint candy or candy canes. Make sure the candy is in medium to large chunks.
- Use a small cookie scoop to scoop out the dough. Roll it in between your palms to make a round. Drop the dough balls in crushed peppermint candy and coat it completely. You have to be generous with this step so I would recommend coating 1 dough ball at a time. Place 8 dough balls on one cookie sheet.
- Bake for 11-12 minutes in the preheated oven. Remove it from the oven and let it rest for 2-3 minutes before cooling it completely on a wire track.
- When completely cooled, store in an airtight container at room temperature for up to 4 days. Freshest when eaten within 2 days of baking.
Tips
- The dough should be chilled for 2-3 hours in the refrigerator.
- The chilled dough should be scooped using a small cookie scoop and shaped into circles using your palms.
- These cookies have a good peppermint flavor from the peppermint candies but if you would like to intensify that flavor, you could use chopped peppermint chocolate instead of semi-sweet chocolate chips in the recipe.
- Peppermint Candy or candy canes can be crushed in a sealed ziplock bag using a large rolling pin. The crushed candy pieces should be medium in size, with not a lot of crushed candy dust. This ensures that you see candy pieces after they are baked in the oven.
Final Thoughts
The Peppermint Chocolate Cookies offer a delightful escape into the world of festive flavors and sweet indulgence. The velvety texture of melted chocolate, the subtle sweetness of warm butter, and the refreshing burst of peppermint create a symphony of taste that is simply irresistible. These cookies are not just a treat for the palate but also a feast for the senses, filling your kitchen with the warm, comforting fragrance of freshly baked goodness. Share these delightful cookies with loved ones or savor them as a personal indulgence – either way, this recipe is bound to leave a lasting impression during the holiday season and beyond.
