Chewy Double Chocolate Peppermint Cookies

I make my cookies smaller than most people do and I ended up with 30 delicious cookies. I am DEFINITELY saving this recipe!!

These are my new favorite. I used Madagascar vanilla and semi sweet chocolate chunks, then under cooked them at 8 minutes to ensure a chewy texture. Thank you for sharing them!

I used this recipe along with your 5-Ingredient Peppermint Patties to try to replicate a cookie from a local vegan bakery, which they call Santa Babies. They turned out awesome!

I made the peppermint patty filling as per the recipe (only a half batch though), but added in 5 tbsp of powdered sugar, a total of 2 tsp of mint extract, plus a dash of almond milk. I then rolled the filling into .5 tbsp sized balls.

In the cookie recipe, I replaced the mint extract with vanilla. As I flattened the cookies before baking, I made a dent in the middle of each. After baking, I went back over all of them and pushed down again to ensure there was a dent in each cookie. I then took each peppermint patty ball and pressed them into dented space of the cookie. I topped each cookie off with the melted chocolate and coconut oil to fully cover the peppermint centres. As a final touch, I sprinkled each with crushed candy cane. Oh baby, they are sooooo good!
PS: I got 17 cookies out of my batch.

These are good but a bit dry. But I didn’t add the chocolate chips as I didn’t want to be overwhelmed with chocolate. Think I’d add a bit more peppermint next time too. I used peppermint M&Ms as the topping. I’d give this recipe 4 stars out of 5.

I found this recipe three years ago and it has been my favorite holiday cookie to bake each year. The recipe is always a hit and my family looks forward to these cookies every year as well! :)

Delicious cookies and Instagram worthy. I’ll make these every year to hand out as gifts. 13 year old kid approved.😋 I used Ghirardelli unsweetened cocoa powder. Peppermint was not overwhelming. Dough was dense but refrigerated it overnight . Thawed it out and was perfect for baking the next day. Candy cane adds great color contrast. Very festive!

Really delicious! I made these twice yesterda,y super simple and quick to through together. Substituted King Arthur 1-1 gluten free flour for the flour and didn’t have candy canes on hand so I used Andes instead. Delish.

This is now my new favourite cookie recipe! Will definitely be making these every year at Christmas! They are so good – they taste like a soft version of the mint chocolate girl guide cookies. The taste and texture of the cookie is perfect and they also look fantastic. I made a double recipe and added an extra 1/4 tsp of peppermint extract (as recommend in many of the comments below). So glad I found this recipe!

way too salty, and no matter how much you bake it it always tastes raw.

I have a new favorite cookie! These are so delicious! The only teeny tiny adjustment I made, was using vanilla infused sea salt instead of regular. I’m hooked!

Delicious! I 4xed the batch and made a bunch to (safely) distribute to friends for the holidays. They were a hit!

It’s great!🍪 10/10

Sooooo good! If you really want the peppermint flavor to come out, I suggest using 3/4 tsp peppermint. I used 3/4 tsp peppermint and 1 cup of dark chocolate chips and it turned out delicious! The peppermint and extra dark chocolate balance each other out so nicely!

I made these with my nephew for some festive baking! We used coconut sugar and gluten free flour and they turned out great. Super fudgy with just enough peppermint to feel like a true Christmas cookie! They were a hit with the whole family. I’ll definitely make these a holiday cookie staple!

We doubled this recipe using the counter at the top to make 24. They came out great. The cocoa powder was .67 of a cup when doubling and used 2/3 cup. These are almost too delicious. I’m with the other bakers who tried peppermint bark and were more successful with these cookies. These are going to be a Christmas staple from now on! Thank you!

These were good cookies. Could have used a little more peppermint extract, but overall a nice, minty flavor.

Delicious! I doubled the recipe and used half AP flour, half whole wheat, and replaced half of the butter with coconut oil (and also reduced the total amount a bit). I ended up with 28 medium-sized cookies and they came out perfect. Rich with a subtle peppermint flavor.

I used king arthur gluten free flour and the dough was very very thick. I also used chocolate chunks and accidentally used a little extra peppermint extract. I also skipped the candy cane. This was a great recipe!! Very chewy and great flavor!

So yummy! And easy! I actually didn’t know you had vegetarian recipes, I always thought your recipes were all vegan. And so many of your recipes have always looked amazing (I have made a few of them!) but when this came up as the first Google result for chocolate peppermint cookies, I was worried that I wouldn’t have the right ingredients. I’m so glad I was wrong and that this is such a simple cookie recipe! I’ll be making it as long as my bottle of peppermint extract lasts! :)

This recipe really came out amazing. I was craving chewy chocolate peppermint cookies, and that’s what I got :) As written I needed to quadruple the peppermint extract, for my own personal tastes. I used 2 tsp for a double batch. My alterations were that I used better batter gluten free flour and organic palm shortening instead of butter. I was worried about the palm shortening swap, it was all I had room temp, but they came out amazing. The texture is only point. They are chocolatey, pepperminty and nice and chewy!! My oven took 11 minutes each batch and I kept the bowl in the fridge between each batch to keep the dough chilled. I got 42 cookies from a double batch. Thanks so much!! This will be forever recipe for chocolate peppermint cookies.

What to do when your other half brings home a bag of 600 starlight mints from a warehouse store (not what I asked for, by the way)? Search the net and find a recipe. I found this one & I’m glad I did. I didn’t have peppermint extract. I pulverized the mints until they were sugar and used approx. 3/8 cup of sugar and 3/8 cup of smashed peppermint sugar. I also rolled the balls in the smashed peppermint before I baked them (did I mention I have 600 mints to get rid of?). My only regret is that I wish I had added more chocolate chips. Thanks for the recipe!

I was craving chocolate cookies and I figured you would have something to guide us!

I made a few modifications to make these vegan friendly for my husband – vegan butter (Miyokos) and flax egg – based on some of the other comments it sounded like this was a viable option. Also subbed coconut sugar, and didn’t have peppermint or candy cane so we added some cinnamon to the dough (and I upped the cocoa powder a smidge for extra chocolaty goodness…) So, the result was a “cinnamon hot chocolate” variation :)

They baked up beautifully in about 12-13 min, and are even better on day 2. They are soft and cakey. I don’t think they’ll last until day 3. Thanks for another tasty recipe!

Delicious, easy to make. If using salted butter, just leave out the salt. Can be rough on a non-Kitchen Aid mixer. If you make more than 1 dozen, the recipe yields way more than said – I made the 2 dozen recipe and ended up with 3, and made 3 dozen recipe and ended up with nearly 5! I threw the extra in the freezer – easy solution! Looking forward to weeks of tasty treats!

Really Yummy cookies! I would probably add about a quarter teaspoon more of peppermint extract. I wasn’t sure when to add the candy cane bits but I think it turned out best when we put the crushed up bits on top before baking.

These are delicious! I didn’t change a thing!

My daughter asked me where I was hiding the cookies! LOL. I have peppermint oil and use 2 dashes. I made the “mistake” of topping the dough balls with candy cane prior to baking
I froze the dough for 2 days and baked 3 as a test straight from the freezer. Mistake – they spread a LOT, so will thaw it more. Of course, the candy canes melted into the cookie. But no matter! The edges where crispy and the middle was soft. Delicious! I will try to make it with GF flour, vegan butter, and flax egg for my next attempt so others can eat them too!

I make these with cup4cup gluten-free flour as measured in the recipe, replacing 1 Tbsp of the flour with 1 Tbsp tapioca starch to get them extra crisp and chewy. They’re the first to disappear from the dessert tray at our holiday gatherings.

Want to start out by saying that I did make 1 change – instead of chocolate chips I had some white chocolate/peppermint chips that I used. I was hoping the peppermint wouldn’t be too overwhelming with them and it wasn’t.
These are super yum.
They have the consistency of a perfect chocolate chip cookie. Slightly crisp on the outside, nice and chewy inside. They chocolate flavor is powerful but the peppermint (equally powerful) balanced it.
I was worried the candy cane might not stick to the tops when they hardened completely but I checked them this morning and it is staying in place.
Super happy I tried this recipe – these will be part of my cookie holiday gift packages.

Lovely cookies. I would say that they are almost more of a cookie/brownie, maybe due to the baking powder. I am curious as to how they would turn out without the baking powder. I use a tbsp to measure them out before flattening and I find I get more like 20-22 cookies per batch. I was able to double the recipe and had no issues. Also, 9-10 minutes was the perfect amount of baking time for me, maybe mine were on the smaller side.

Dana, I’m making these yummy treats again! They are the first recipe I ever made of yours. Which convinced me that I needed to try more. I have and it’s hard to make choices now on what to make next!

What a problem huh,

Lynda?

Great flavors…I would add a little more sugar next time to the dough.

Delicious and chewy! I doubled the recipe but cut the sugar to less than a cup with a few packets of stevia. I increased the mint extract by 1/4 tsp. The double batch made approximately 38 cookies….on the smaller side (I used 1 tbs scoop to make balls). I baked for approx 8 mins and they are perfect. Will be my go to recipe for chocolate Peppermint cookies at every Christmas baking with my girls ❤️.

I made this recipe today for a cookie exchange. It was incredible. I did not have candy cane or peppermint extract. I mixed the chocolate base with salted caramel chips and it was perfection! Very easy to reproduce. This recipe will be used for years to come. Thank you!

These are absolutely delicious And the flavors are perfect! As a peppermint chocolate chip fan, I could down a batch very easily. This recipe is also very easy to change to get a totally different cookie. I switched peppermint extract for vanilla, and topped The cookies with heath toffee chips, and it was perfect! Easy, fast, delicious and versatile!

Your page is my go-to for dessert recipes, and this one did not disappoint!

I made them gluten-free (with Bob’s Red Mill 1-to-1 flour) and dairy-free (with Miyoko’s Vegan Butter). I used allergen-free dark chocolate chips from Enjoy Life. They turned out SO good!

I appreciate being able to change the serving number and have ingredients calculated out. I made 48/4 dozen, and actually probably could have made the cookies bigger because I ended up with a little over 6 dozen. I don’t mind the extras and I’m bringing them to a cookie exchange. I’m sure they’ll go over well there!

Oh my— these cookies are delicious! The chocolate chips made them ooey gooey.. loved this recipe!

This recipe is an absolute wonder. The cookies are like a whoopie pie texture with just the right balance of chocolate and peppermint. I didn’t change a single thing but made the recipe for 8 dozen. I ended up with approximately 12 dozen cookies so I think the recipe as written is for a generous dozen; not that I’m complaining, mind you, I got to eat a whole bunch of yum myself with plenty to spare for gifts! I think this is going to be my new holiday cookie of choice!

I’ve been into baking a lot lately and mastered the art of baking loaves, pastries, breads, etc. For some reason, every time I baked cookies they turned out too salty (despite using unsalted butter), burnt or otherwise a failure. Maybe I’m just not good at following instructions… BUT I gave this recipe a try today and for the first time they came out PERFECT! Not over or underbaked with the perfect balance of chocolate and mint. The only substitutes I made were to add more mint extract for the lack of candy canes and to also add almond extract and vanilla extract for personal preference. I’ve regained my confidence to try and bake other types of cookies. Thank you!

I actually got nearly 3 dozen cookies from the 1 dozen recipe using a 1T scoop. I made 3 batches using a different chocolate chip (semi-sweet, dark, and bittersweet). Both the dark and bittersweet chips are much larger than the regular semi-sweet. I preferred the bittersweet but would chop them up to better the chances that each cookie has some chips within. I’d also use a bit less peppermint extract as it seemed to overwhelm the chocoate flavors.

I wanted to make a peppermint cookie this season and found this recipe while searching the web. I have made several double batches. First I bought peppermint oil and candy canes and Starlight mints. Knowing that many candy canes do not have much flavor I test tasted both candies and went with the mints and discarded the flavorless canes. I also looked at a couple of recipes to see how much oil versus batter would result in a good, but not overpowering mint flavor. I used 1/4 tsp. for a double batch. I also purchased the mini bittersweet chocolate chips and used these in the first batches. Later, I used the standard size chocolate chips. I could not see the point of topping the cookies with a standard chip but did so in the first two batches. I later omitted these as they are covered by the crushed candy. I prefer the mini chips. They don’t get in the way when making the well in the top of the cookie and the smaller chips give more of a chocolate flavor. 1/4 tsp. of the oil was perfect for a double batch . I crushed the mints while they were still individually wrapped, then I placed them in a plastic bag. This worked well. My heavy glass mug worked better than the tack hammer or rolling pin to mash the mints. I culled out the larger pieces and crushed them a second time. Large remains were used on ice cream. I chilled the dough overnight and worked in batches keeping the dough cold. I used a medium, level ice cream scoop for the balls. I wet a folded paper towel with olive oil and rubbed the bottom of my rounded, all metal tbsp, with it and used that to make the impression into the cookie top. I cleaned the scoop and bowl with the oiled paper towel keeping the fragments of cookie dough from going down our drain and into our septic system. When making cookies with sugar topping, such as Snickerdoodles, I always have leftover sugar/cinnamon mixture. This too makes a great bowl cleaner. These cookies are five stars! I gave 99% of them away or I would have eaten way too many. They freeze well. Jeanette

I made these for a family holiday dinner and to give away as Christmas presents and they were a HUGE hit at the dinner. So much so that my husband’s uncle took all the leftovers.

Used a flax egg and vegan butter, but otherwise followed your directions. Everyone loved them. Thank you Dana ~ once again!!

No modifications. Came out great.
Like this cookie right from the freezer. Nice needed chocolate cookie for Christmas.

I made these with a few changes I used Cacao powder and Cacao nibs and doterra essential peppermint oil and canna butter , they were great

I used about 1/3 cup of the Andes Peppermint Crunch baking chips in place of the chocolate chips. They were excellent but, next time I’ll use 1/2 a cup or more. They could also be substituted for the chopped up candy canes in the recipe. They’re easier to handle and sprinkle on top.

I love the flavor of these cookies. But I can’t figure out why mine came out dry and crunchy. Even at 8 minutes in the oven they are still crunchy. Not sure what I did wrong

I made this using flax eggs instead of regular eggs and using earth balance for butter. I also don’t like candy canes so i didn’t use them or peppermint oil and I used vanilla instead of the peppermint oil. My husband said these were the best “vegan” cookies I have ever made. If my son wasn’t allergic to peanut butter I could see using peanut butter chips instead as another good option.

I made these twice–the first time I accidentally put a whole cup of butter (2 sticks) instead of a 1/2 cup! I made them again the right way, and I have to say I liked the buttery ones better. They came out more crispy than chewy, which I’m usually not into, but they were light and almost wafer-like, which was super delicious, and the chocolate flavor was more intense. And the dough was the most delish cookie dough ever! Great recipe! A whole extra stick of butter might be overkill, but try it with another 1/4 cup if you like them nice and crispy–so good!

Sooooo tasty! We’ll be adding these to our yearly Christmas cookie list!

These are amazing! I followed the recipe exactly as is and they turned out perfectly. I definitely baked them the minimum amount of time and they are so soft and chewy with the perfect amount of chocolate chip melty-ness. I used just a normal sized tablespoon and ended up with 2 dozen cookies. Thanks for the fantastic recipe!

I made this last night and it was ok. I think it needs a little more peppermint. Although I’m sure there’s a fine balance because peppermint can be overwhelming. But in my case, I think it can definitely use more. I also used 3/4 light brown sugar instead of white granulated sugar. I think next time I’ll use 1 cup of dark brown sugar. Overall, it was ok. This gave me a great starting point. Thank for sharing.

I was drawn to this because of the “one-bowl” factor. I needed 6 dozen cookies for a cookie exchange. I changed the number of cookies to 24, thinking I’d make it 3 times. (Bowl size is a limiting factor.) I had two big bowls going anticipating 24 each. I was gratified that the first bowl actually made about 40 cookies! I used the heaping tablespoon for sizing the cookies. I am very happy with these. Of course I had to sample one – can’t take them to the party if I don’t! They are delicious.

awesome!!!

Once again, an amazing recipe. I subbed a flax egg and earth balance for a vegan cookie. I rolled them in powdered sugar to give it the peppermint “crackle” effect since I didn’t have peppermint candies on hand, and doubled the extract. I could have eaten the whole batch! These will be my go to dessert for all things peppermint chocolate. Thank you Dana!

These cookies are our Christmas tradition now. Delicious

I literally just made these, was a little gun shy bc I had failed at making Thanksgiving pumpkin cupcakes (had expired baking powder and used too much pumpkin puree). I’ve been craving chocolate and peppermint lately in a way that Starbucks’ Peppermint white mocha nor Baskin Robbins’ peppermint chocolate ice cream could quell and I was on a budget, thankfully most of these ingredients I already had. It was pretty easy/straightforward to make, I got a little nervous when my batter was a tad thick during the mixing process. It didn’t affect it because these cookies came out deliciously. Next time(they were so good I’ll definitely make again) I’ll add a little more peppermint and mix some dark chocolate with the semi sweet chocolate. Thanks for this delicious, festive treat!!!

Ahhhh so good! I made these for Christmas and they are perfect! Dana, you are amazing!!

I substituted vegan butter and a vegan egg and they worked great. Not chewey or gooey at all but very soft, and cakey. I left them in for 14 minutes but they probably needed longer because of the vegan substitutes. They came out not cracked at all and didn’t spread as much as I expected but beautiful cookies! I also used 3 candy canes total for 25 cookies and preferred the coarser to finer crush. Loved this recipe, they were perfect for a holiday cookie swap. I will definitely be baking these again!

Just made these over the weekend and they were wonderful. I wanted to be sure the crushed candy canes pieces would stick so I melted some Hershey’s candy cane kisses, drizzled them over the top and then sprinkled on the cc crumbs. I thought it was cute and yummy. Just an idea. Thanks for the awesome recipe!

My version of these cookies. Well I couldn’t add a picture. ☹️ They turned out adorable. I doubled the recipe and I’m so glad I did! ? Yummy! ??

Wow! These are my new favorite cookies. The only change I made was doubling the peppermint extract (as I love me some mint). Otherwise made them exactly as directed and they are amazing. Thank you!

I made this recipe for the first time and I CAN’T stop eating them! Absolutely fantastic!

These are delicious! And quite simple to make. My daughter (age 4) loved crushing and sprinkling the crushed peppermints/candy canes on top. Thank you for the recipe and beautiful pictures.

5 stars – These are AMAZING! And they’re EASY to make! One bowl; very little mess!! They are chewy, rich, and refreshing! It’s amazing how well the peppermint crush sticks when you put it on while they’re hot. This is my FAVORITE cookie EVER and will be my go to recipe! THANK YOU!!! ( I made a double recipe; used a non-rounded tablespoon amount per cookie; got 53 cookies; used 4-5 crushed full size candy canes)

I think I made about 6 batches of these last Christmas. They are so easy to make and insanely addictive. I don’t usually like chocolate peppermint things but these are AMAZING! Cant wait to make them again this year.

Amazing. I make them with gluten free flour and they are excellent. I’ve made these several times and they always turn out great.

Thank you for this wonderful recipe. I have made this recipe twice and have gotten excellent results (yummy cookies).

Just made a double batch tonight for an Xmas party tomorrow- used whole wheat pastry flour (slightly less than the recipe called for to compensate for the density) and cut the 1 1/2 cups of sugar to 1 1/4 in an effort to make them slightly less unhealthy without losing any of the taste. Baked for 11 minutes, and ended up with 32 cookies. They’re very rich — I intended on splitting only one with a friend, but ended up eating a second all by myself (chocolate-peppermint is my weakness) and am very full after one and a half cookies. Fresh from the oven and with a glass of milk, they were delicious. Very chocolatey and minty. I’m sure these will join the long list of holiday treats prompting my New Year’s diet resolutions! ;)

I just made these, they are beautiful, easy to make & delicious ?! Thanks for the recipe!! Merry Christmas!!

Oh ya! I added 1/4 cup more sugar too!

I just finished the last batch. These were delicious! So luscious and satisfying. I did make a few adjustments of my own.
First of all I used all organic ingredients including the candy canes which I found at whole foods (the only place with organic candy canes). Also, I doubled the recipe since I made them for a bake sale. In addition I made them ALMOST vegan. I used coconut oil instead of butter. I simply dislike chocolate chips so I omitted them and added 2 squares of bakers chocolate (not 2 bars, 2 squares broken from one bar). I melted them with the coconut oil before the first step. I also added about 3 or 4 tbsp almond milk at the end because it was so thick I couldn’t really mix it well enough. I followed all the rest of the directions including the addition of cocoa powder. However, I found that 2 crushed candy canes wasn’t enough. I used 3 for the first batch and crushed 2 more for the last batch. I used about 1/2 tsp crushed cane for each cookie.
TIP! I don’t know about regular candy canes but the organic ones got super sticky really fast. So don’t crush them too far ahead of time. You basically want to crush them and get them on the cookie right after. But! You have to sprinkle the crushed cane on the cookie immediately after you pull them out of the oven, so try to time it right.
I feel a bit sorry for the people at the bake sale because they are going to want more! Lol!
Thank you for this delicious recipe!

These are fabulous! I didn’t have peppermint extract so I crushed up and extra candy cane and put it in the mix before baking it then more on top after! Big hit at our Christmas dinner!

I bought these exact cookies from Trader Joe’s. They were so good I decided to copy them. This recipe is the exact same! Made them this morning. Thank you!

Made these with 1/2 cup sugar, and I used vanilla instead of peppermint because I didn’t have that, and I crushed 2 candy canes and added them into the dough which brought me the delicious peppermint flavor I love so much! Thank you for the fabulous super easy recipe!

These were amazing! I made them for a cookie swap. Great flavor and texture. I used bittersweet chocolate chips. Perfect cookie for the holidays.

So I just made these cookies last night! I converted the recipe so it would be 100% vegan though! I used ground flaxseed and water combined in place of the egg (1 Tablespoon flaxseed and 3 tablesoons water for 1 egg). I used Earth Balance original in place of the butter. And then Enjoy Life semi-sweet chocolate chips since they are free of dairy! Now for some reason when I mixed everything together, it was super dry and crumbly! I followed the directions exactly, so not sure what happened! However, I decided to add plain coconut milk into the mixture until it was wet enough and actually stuck together. I also chilled it in the fridge for a little over an hour, and then baked them for 10 minutes. They ended up turning out fantastic!! Super delicious and soft! I fooled a bunch of non-vegans too, they couldn’t believe it when I told them they were vegan! Major win! Thanks so much for the recipe!! By the way, I’ve made quite a few of your recipes and they always turn out amazing! I don’t know why I was worried about these turning out! I did make quite a few changes though! And only my second time baking cookies ever! SO happy! Will make them again for sure!

I just baked these, and they are so easy to make and taste so good!! Thank you for the amazing recipe!

Very good for as simple as they were, wished they were a little chewier but still good. I suppose you could cook them a tad less to keep them softer after they cool, so you may need to experiment with time. If you’re concerned about the calories, then you shouldn’t be eating a cookie, just kidding, but seriously, these are large cookies and can be broken in half or just do what I did and make them smaller. I made a double batch and got 4 dz cookies perfectly sized, just note that you’ll need double the candy canes for garnish, unless yours are larger than mine were, mine were pretty skinny. These were a great addition to my holiday cookie platter, thanks!

Made these last night for a cookie exchange – they’re delicious and the perfect chewy Christmas cookie! I think I’ll be making these in the future with my daughter for Santa Claus on Christmas Eve!

These are delicious! The name says it all — chewy, chocolately, minty. I was concerned because the batter seemed dry and it was hard to scoop them onto the baking sheet, but I missed the step about chilling the batter. So I’m just going to have to make another batch tonight, lol!