Chewy Double Chocolate Peppermint Cookies

Sometime between December 1st and now I was hit by a severe craving for chocolate and peppermint, and friends this is rare as I expressed in my 5-Ingredient Peppermint Mocha Frappe post. I used to be a chocolate-mint hater but now we have a growing love affair. Thankfully this recipe satisfies my deepest chocolate peppermint cravings, perhaps just as much as a double scoop of mint chocolate chip ice cream. Ughghghg, so good.

It is Christmas after all so that means it’s time for baking. I come from a long line of bakers, my mom, aunts and grandmothers included. My Grandma Sally makes a mean peanut brittle, my aunts are pie extraordinaires, and my mom taught me the art of making the perfect peanut butter blossom. All of these things ring Christmas to me so it’s natural for me to hover around the kitchen a bit more in December. It’s in my blood.

These cookies may look a little complicated but they’re actually very simple. Just 30 minutes from start to finish and prepared all in one bowl. I hate having to get out loads of ingredients and multiple bowls just as much as the next person so this cookie has been whittled down to the bare bone necessities.

However, it doesn’t lack that perfect cookie texture, or luscious chocolate peppermint flavor one bit. Ask my coworkers who literally downed the whole batch by 10 a.m. after I dropped them in the break room. I guess you could say they were a little popular. I think Santa would approve.

I ate my cookie as is but I bet they’d also be great frozen and dipped in milk like Thin Mints (oh my gosh those are so good). I also suspect they’d make the perfect partner to hot cocoa or crumbled into a vanilla or mint milkshake (that would be the end of me). The possibilities are endless.

Simple factor: 30 minutes from start to finish; prepared using 1 bowl

4.8 from 10 reviews
Chewy Double Chocolate Peppermint Cookies
 
Prep time
Cook time
Total time
 
A chewy, double chocolate cookie with mint in the batter and on top with a sprinkling of crushed candy cane. Perfect for cookie exchanges, holiday gatherings or alongside a cup of hot cocoa on a cold winter's night.
Author:
Recipe type: Dessert
Cuisine: Cookie
Serves: ~12
Ingredients
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/4 tsp natural peppermint extract
  • 1 1/4 cup unbleached all purpose flour (or whole wheat pastry)
  • 1/3 cup cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1 candy cane, finely crushed
  • 1/3 cup dark, bittersweet or semisweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, cream the butter and sugar together for about 1-2 minutes. Add egg, peppermint extract and beat until light and fluffy, scraping down the sides as you go to ensure even mixing.
  3. Add flour, salt, cocoa powder, baking soda and powder to a sifter and sift gradually over the wet ingredients mixing as you go. Mix until well combined.
  4. Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
  5. Form the dough into small balls (heaping 1 Tbsp) and place 1.5 inches apart on an ungreased or parchment-lined baking sheet. Press the tops down and then top with a few more chocolate chips (to indicate what's inside).
  6. Bake for 10-12 minutes - the edges should start to dry but the tops will still be slightly soft looking. Let set on the cookie sheet for a few minutes more but sprinkle crushed candy cane on immediately.
  7. Transfer to a cooling rack to rest until completely cooled. Store in an airtight container to keep fresh for up to a few days or freeze for several weeks.
Nutrition Information
Serving size: Yields 12 cookies; per cookie Calories: 210 Fat: 10 g Saturated fat: 6 g Carbohydrates: 29 g Sugar: 17 g Fiber: 1.4 g Protein: 2.3 g

 

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Comments

  1. says

    I am all about the chocolate-peppermint combo at the time of year, and what better way than in a straight forward cookie! Thanks for the inspiration.

  2. 3littleprinces says

    WOW! I made these tonight and they are divine. I didn’t have enough dark chocolate chips so I used half dark and half white and they are perfect. Thank you so much for a great recipe that comes out exactly as pictured. Btw your photographs are fantastic ~ Happy Holidays:)

  3. Gail says

    They look delicious – very similar to the ones from Bon Appetit a few years ago, minus the chocolate drizzle. In that recipe, the chocolate drizzle helped adhere the crushed candy canes to the top of each cookie… For those who’ve made these, how well do the crushed bits stick to the finished cookie? I could see getting irritated if they just fell off the moment you picked one up to eat it. Thanks! and I have loved the Minimalist since forever – but thought you weren’t really a baker. I’m delighted to see this blog!

  4. Linda says

    What a great recipe! I was a bit alarmed by the calories, so cut sugar to 1/2 cup, withheld the chocolate chips, and folded the candy cake into the batter instead. Also, I doubled the mint because I love that flavor. Still came out delicious. Will make again :)

  5. Beverly J says

    Hi, this question might sound stupid, but I’m just curious. What is the purpose of putting the batter in the freezer for 10 minutes?

  6. Maddie says

    These are delicious! But I recommend using two eggs, they turn out more cakelike and softer. Thanks for your recipe!

  7. Shai-lee says

    Hi, i love your recipe however i was wondering how to make them taste more peppermint-y? Would i need to add more essence to the mix? I tried putting a glaze on top of some water and peppermint essence but that didn’t even give me the stronger peppermint taste i was after. I like things like mint slice (hopefully u know that wat that tastes like) and so yeah.

  8. Kelly says

    What storage suggestions do you have for these cookies? Freeze after baking? Etc. I want to make these but store them for a holiday party and for Xmas. Any help is appreciated!
    Thank you

    • says

      I would recommend freezing the formed UNBAKED cookies already formed into discs. You really want them as fresh as possible and freezing after baking will leave them dry. Hope that helps!

  9. alyssa says

    These look amazing I cannot wait to try them! This recipe only makes 12 cookies? Does it double easily? I have a large family :)

  10. Tiara says

    I made these and they ended up coming out very fluffy and cakey? I’m not sure what I did wrong, I used the correct amount of ingredients and followed the procedures. Nevertheless, I did get a very chocolately-peppermint product and they are so yum! Why do you suspect the reason is for them being cakey?

  11. JenB says

    These are quite possibly the best cookie ever! I brought these to a cookie swap today, they were the big hit. They were even the favorite of my friend’s 2-yr-old! Making a double batch tomorrow so I can enjoy some with my husband, yum!!

  12. rachel says

    I made several of the Minimalist recipes for the holidays this year. This one was a hit for sure! My sister kept going after these cookies and asked me for the recipe :) Very delicious! If I’m going to indulge on anything over the holidays it might as well be these!

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  14. says

    I made these today for a family party and they were a huge hit!!! My new favorite holiday cookie. I wonder how they’d be with a flax egg to make them vegan. I doubled the chocolate chips too because we’re chocoholics :)

  15. Julie says

    I loved making these! For my first time making cookies, these turned out really well, so I’m super happy :) Thanks for the recipe!! It’s really delicious.

  16. Kelly says

    You are a godsend for a new vegan! I have made 4 of your recipes and they were all excellent . Is there any way I can order your “31 Meals” in book form? I love a physical book in my hands to pour over at night and I have 3 relatives who would devour that book and do not have internet devices.
    Thanks
    Kelly

  17. says

    :) These look great, love the photos :)
    CHERRY-MINT CHOCOLATE
    Come try our flavorful invention that resembles a before or after dinner mint with a burst of cherry zest. This is pure delight for your taste bud. :)

  18. Liz says

    I came across this recipe online last night and made a double batch immediately. I followed the recipe exactly (only doubled), with the exception that I used dark chocolate chips and did not add extra chocolate chips to each cookie on the baking sheet. The cookies turned out beautifully and they are absolutely delicious. My only comment is that they are very sweet/rich. Not a bad thing at all, but for me a smaller cookie (more like a heaping teaspoon sise, than a heaping tablespoon) makes the perfect single serving.

    Thanks for this great (and very easy) holiday cookie recipe! I will definitely be making these again.

  19. Lacey says

    I’ve baked these cookies 3 times within a month. They’re completely wonderful.

    In case anyone’s wondering, these can be made vegan by respectively swapping Earth Balance and a flax egg. The semi-sweet chips will need to be swapped, too, but with my “strict vegetarian and not so strict vegan” diet, I tend to leave them.

    This recipe is perfect just how it is, but I tweak a couple things according to my taste. For those who are wondering, but don’t want to risk experimenting, I can share my adjustments: Instead of 1 candy cane, 6-7 mini canes work well. I double (plus some) the peppermint extract. I add 1/4+ vanilla extract. Also, I form the cookie dough into balls, keeping the spherical shape after adding the chips. They bake fluffier this way, and turn out more cake-like, which I very much like.

    I’m not typically a cookie-person, but I can’t get enough of these!

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