by 
Chocolate and peppermint are a perfect combination, especially during the holidays. These Chocolate Peppermint Cookies are soft chocolate cookies that are topped with crushed candy canes.
Add these tasty cookies to your Christmas holiday baking!
Soft chocolate cookies
These peppermint cookies are a perfect little bite. Soft chocolate cookies are enhanced with a bit of peppermint extract and then dipped into crushed candy canes.
These Chocolate Peppermint Cookies not only taste amazing, but they have a perfect festive look to them.
Whip up a batch of these tasty cookies and watch them disappear!
These cookies are part of my holiday cookie series!
Key ingredients
- Cocoa Powder - Use natural unsweetened cocoa powder, not dutch processed
- Butter - I use salted butter softened to room temperature
- Sugars - Both granulated sugar and brown sugar are used
- Flavoring - Use pure vanilla and peppermint extract for a truly delicious flavored cookie
- Candy Canes - You can purchase a bag of already crushed candy canes in your holiday baking section or take candy canes and crush them yourself. Place candy canes in a plastic bag and use something firm to crush the candy canes. I often use a meat mallet or a can of food from my pantry.
- I don't use my wooden rolling pin for crushing the candy canes, because the bits of candy actually cause small dents in my rolling pin.
Step by step directions
- Combine flour, cocoa powder, baking soda and salt in a bowl
- In a mixer, cream butter until soft and smooth. Mix in granulated sugar and brown sugar and mix well.
- Add eggs, vanilla and peppermint extract
- Carefully add flour mixture
- Use a small scoop (#60) to form small balls
- Press the top of each cookie into the crushed candy canes. You want just the top of the cookie covered
- Place on a parchment-lined baking sheet and bake in a preheated 350°F oven for 8-10 minutes
Recipe tips
- A cookie scoop keeps the cookies a uniform size and shape
- Don't add too many crushed candy canes to the top. They will become slightly melted when baking and too many may become difficult to eat.
- Allow the cookies to fully cool before storing. Store in an airtight container at room temperature for 4-5 days.
- Store peppermint cookies away from other cookies. The peppermint flavor will permeate the other cookies if stored together!
Frequently asked questions
Yes, these cookies freeze well. Allow cookies to fully cool then place in a freezer safe container or bag and freeze in a deep freezer. Cookies are best used within 30-60 days.
More delicious ways to use candy canes
Adding crushed candy canes adds a lot of flavor and is an instant decoration. Check out these recipes that also use crushed candy canes.
- Sugar Cookies
- Peppermint Ice Cream
- Sprinkle a bit on whipped cream-topped hot chocolate!
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious cookie recipes!
Chocolate Peppermint Cookies
Video
Equipment
- Cookie Sheet
- Cookie Scoop (Small Scoop #60 or #40 scoop)
Ingredients
- 2 ½ cups flour
- 1 cup cocoa powder (regular, unsweetened)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter (salted butter, softened)
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon peppermint extract
- ½ cup crushed peppermint candies
Instructions
- Preheat oven to 350°F
- In a small bowl, combine flour, cocoa powder, baking soda and salt2 ½ cups flour, 1 cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, cream butter until soft. Mix in sugar and brown sugar and mix for 3-4 minutes.1 cup butter, 1 cup granulated sugar, 1 cup brown sugar
- Mix in eggs, vanilla and peppermint extract2 eggs, 1 teaspoon vanilla, 1 teaspoon peppermint extract
- Add flour mixture and mix until combined
- Use a small scoop to create a 1 inch ball
- Dip top of ball of cookie into crushed candy. You want just enough to have a few candies covering the top½ cup crushed peppermint candies
- Place on a baking sheet lined with parchment paper
- Bake in preheated 350°F oven for 8-10 minutes
- Remove from baking sheet and allow cookies to fully cool on a baking rack
Notes
- A cookie scoop keeps the cookies a uniform size and shape. Use a #40 or #60.
- If making smaller cookies, the cook time will be a bit less than the recommended time.
- Don't add too many crushed candy canes to the top. They will become slightly melted when baking, and too many may become difficult to eat.
- Allow the cookies to fully cool before storing. Store in an airtight container at room temperature for 4-5 days.
- Store peppermint cookies away from other cookies. The peppermint flavor will permeate the other cookies if stored together!
- Yield will vary depending on the size of the scoop used.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
David @ Spiced says
Isn't it fun to crush candy canes? 🙂 I agree with you that chocolate + peppermint go well together, and I love that these are soft chocolate cookies. Sounds like something that wouldn't last long in our house!
Kathy says
The candy canes add so much flavor!