Chocolate Peppermint Cookies

5 from 34 votes

Soft chocolate peppermint cookie topped with crushed candy canes.

Course Cookies

Cuisine American

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies

Calories 98kcal

Preheat oven to 350°F
In a small bowl, combine flour, cocoa powder, baking soda and salt
2 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 extract
2 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 top
½ 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

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!
Yield will vary depending on the size of scoop used.