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
Chewy Double Chocolate Peppermint Cookies
Ingredients
- 1/2 cup unsalted butter (softened // 1 stick equals 1/2 cup)
- 3/4 cup sugar
- 1 large 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
- Preheat oven to 350 degrees F (176 C).
- 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.
- 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.
- Add chocolate chips and stir in with a mixing spoon and then chill in the freezer for 10 minutes while the oven finishes heating.
- 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).
- 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.
- 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.
Notes
Nutrition (1 of 12 servings)
NOTE: Don’t forget to check out our FREE Downloadable E-Cookbook to benefit Charity:Water! It’s a delicious project for a great cause. Consider it our holiday gift to you.
Kassandra Miller says
I don’t have peppermint extract but u have peppermint EO. Have you tried it with that? Any idea how many drops to add to the batter?
Kassandra Miller says
but I*
Lauren Umbaugh says
I did and was wonderful! I have 4 drops in my notes.. hope that’s right!
Kimberly says
I tried making these cookies last night for an office event and I found that the batter/dough came out really dry. I needed to add milk to make it a bit stickier.
Is this normal for those who have tried the recipe?
Christina Edwards says
It was a little dry. But when I started scooping it after putting in the fridge, it was actually nice and moist. I also think if it was more wet then it’ll turn out flat. It is a breadier(?) though.
Amelia says
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!
Brie says
Hi!
I would love to try and make these for a Christmas, but vegan (due to egg allergy). Is there a specific egg alternative you recommend for this recipe?
Thank you,
Brie
Hi Brie! You can use a flax egg in place of an egg! Merry Christmas!
Laura says
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!
Robyn says
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! ??
Hi Robyn! If you share your photo on Instagram using the hashtag #MinimalistBaker, we’d love to see what you baked up!
Katie says
Can you suggest a vegan modification?
Hi Katie! You can use vegan butter and replace the egg with a flax egg and use dark chocolate chips!
Lisa says
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!
Mele says
These cookies look really really good and I love chocolate and peppermint together! The only thing is I’m vegan, and I was hoping you could make this cookie with a vegan recipe… If you already have one of those or decide to create one, please let me know!
Mandi says
Looks like others have had success subbing the egg with a flax egg or applesauce and the butter with Earth Balance or coconut oil. That’s what I plan on doing. Good luck!
Amanda says
Hi,
I made these cookies last Christmas and they were SOO good. Needless to say, I am making them again this season!
Quick question, I see it says parchment lined sheets. I have purchased silicone baking mats since last year, would you think these would work well or would parchment be best?
Thanks!
Jessica Martell says
To make vegan, can I use a flax egg or will it change the texture too much??
Hi Jessica! That should work! Looks like others have tried it and have had success with it!
Ila Womack says
I just made these cookies and I can’t get my hands of them!! They have wonderful flavor and texture! So fast to make! Absolutely fantastic!!
Ila Womack says
I made this recipe for the first time and I CAN’T stop eating them! Absolutely fantastic!
Monica C Garrison says
These look yummy. Have you frozen these after baking?
Stephanie says
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.
Glad your daughter loved them, Stephanie!
Chelsey Ironside says
Can this recipe be doubled!?
Hi! Yes it can!
Suzy says
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)
Eloise says
Hi!
I have a quick question – I recently found out I am allergic to gluten. Now that the crying phase is over, I’m ready to test out some gluten free stuff. Could you sub the all purpose flour in recipes like this for your diy blend, or will it just not give the same result?
Thanks!
Hi Eloise! We haven’t tried it, but others have and had success with it!
Kaitlin says
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.
KAT says
Amazing. I make them with gluten free flour and they are excellent. I’ve made these several times and they always turn out great.
KAT says
Meant to leave 5 starts, it wasn’t working
Lucia says
Thank you for this wonderful recipe. I have made this recipe twice and have gotten excellent results (yummy cookies).
Sara says
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! ;)
Michelle says
I just made these, they are beautiful, easy to make & delicious ?! Thanks for the recipe!! Merry Christmas!!
Sofia says
Oh ya! I added 1/4 cup more sugar too!
Sofia says
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!
Barbara says
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!
Gina says
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!
Gabriella says
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!
Donna says
These were amazing! I made them for a cookie swap. Great flavor and texture. I used bittersweet chocolate chips. Perfect cookie for the holidays.
Sara A. says
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!
Heidi says
I just baked these, and they are so easy to make and taste so good!! Thank you for the amazing recipe!
Olivia says
Hey I made these cookies and the flavor was delicious yet my cookies turned out dry. I followed everything and still turned out dry do you know anything on how to make them more chewy or gooey ?
Maybe bake a little less time next time!
Jacqueline says
Should the cocoa powder be unsweetened?
Yes, I always use unsweetened cocoa powder.
Theresa says
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!
Katie says
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!
Maura Brown says
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!
Kristi H says
I am was looking for a chocolate candy cane oatmeal cookie and found this one. If I add oatmeal (and maybe mix in th crushed candy cane), should I make any other adjustments?
Louise says
I made these minus the chocolate chips and candy canes (didn’t have any) and they taste just like thin mints but chewy!!! Best recipe for mint cookies that I have ever found. Easy and addictive
Jessica says
These were so good! Definitely plan on making these this Christmas season. I made them with Pamela’s artisan blend gluten free flour and they turned out perfect. I did not put the dough in the fridge, but cooked immediately after mixing everything together. I cooked them for 13 minutes and they came out wonderful. Perfect texture. Next time I’ll double the mint extract for a stronger mint flavor.
Regina Anaya says
Can’t wait to make these!! Any advice to make these gluten free?
Jessica says
I used a gluten free flour blend (Pamela’s artisan blend) and it worked perfectly. I’d imagine most all purpose gluten free flours would do just fine – except the bean based ones, unless the bean taste doesn’t bother you.
Kim Star says
Just made them with 1 to 1 gluten free flour blend, and they are sublime!
Stephanie says
I adore this recipe. It has been our family’s go-to cookie recipe this holiday season. I have one happy husband and 2 happy toddlers :) I’ve made many of your recipes and they are always great! Thanks for sharing!
Melanie says
Loved these! I accidentally got some extra peppermint oil in the batter, which was fine. However, I added the crushed candy canes also to the batter, and I think that was a little too much. It cooked fine, though. So if you’re a peppermint fan, don’t be afraid to add them to the cookie dough as well:)
Denise says
These came out so great! I ground the peppermint candies almost into sugar and went very generous with it on the cookies right out of the oven. I also baked them for only 9 minutes. Thanks for sharing this recipe!
Cheryl says
Thank you so much for this post. I am a mint chocoholic.
I made a few adjustments (I doubled the mint, used unsweetened cocoa powder, omitted all the chocolate chips and added two mini candy canes to the batter) and I STILL found them incrediblely chocoaltey and satisfying! Having all the sugar coming from two mini candy canes and 3/4 c sugar left them not cloyingly sweet but perfectly hinting at sweetness. The mint combo is everything. Cheers!
Lana says
So good! Easy to make. I made them three times because it was close to Christmas. I put more peppermint extract in the batter, and more chocolate chips in the batter. That made it taste even better and made it easier for me to make. I will save this recipe and make it again next Christmas.
Thanks Lana! Glad you enjoyed them.
Lana says
I forgot to mention that the dough was really dry so I added a tablespoon o water and that worked great! I only wish I had doubled the recipe because this recipe did not make as many cookies as I would have liked. Otherwise so very good!
Stacy says
Dana, Thank you!
Your recipe rescued me. My attempt at peppermint bark was a fail (2nd year in a row). The dark chocolate layer separated from the white chocolate layer (again). So the white chocolate layer with candy cane chunks became a gift for my Mom, who loves that combo. The dark chocolate layer got chopped into chunks and added in lieu of the chocolate chips to this recipe. The cookies were just wonderful. Soft and chewy with crispy edges and a sprinkle of festive white chocolate chunks, dark chocolate chunks and candy cane pieces that softened into a gooey, crunchy, pepperminty topping. I packaged them up for the gift bags that were originally supposed to contain the peppermint bark. I think it’s time to give up on making the two-layer bark. I will be relying on this recipe every Christmas instead.
Carole says
These cookies are delicious! I’d recommend chilling them for at least 30 minutes in the fridge as mine tended to spread out. I always found that leaving them as balls, not flattening them out prior to baking, resulted in a nicer shape. I will definitely make these again!
Alyssa says
Does it matter if the flour is not unbleached?
Melanie says
No, the two are totally interchangeable. Unbleached just has a little less processing.
Jill says
Hi! These look wonderful! Do you have a suggestion for an egg replacement to make them vegan?
Jessica says
Hey Jill, You can find an egg replacer at the grocery store. You can also typically sub 1/3 cup of unsweetened applesauce for one egg in most baking recipes.
megan says
This was my question too!
I’d sub pumpkin puree!
Melanie says
About 14, if you make them smaller than a tablespoon, you’ll have to watch your cook time.
Melanie says
Double check the specifics for this, but for many years *because of my son’s egg allergy) I successfully substituted a mix of unflavored gelatin and water. I believe I poured the Know Unflavored Gelatin packet on a cup of warm water and let it sit for 5 minutes. Then 2 tablespoon of that mix equaled one egg. Google it because my measurements or time might be off.
Abby says
How many cookies does one batch make approximately?
Sam says
I made these today but the cookies were drier. I think the dough was in the freezer for about 20 minutes instead of 10. My 9 months old needed attention so I lost track of time. What is the reason of putting the dough in the freezer?
To firm the dough up a bit.
Jamie Gorham says
The perfect cookie for the holiday season! Absolutely loved the recipe. I did not have any peppermint extract so I replaced it with vanilla extract and they turned out just fine and still pepperminty with the candies on top.
Christina says
This is the first review I have ever written for a recipe – I really had to for this one. These cookies are simply the bomb. Took 2 dozen to a cookie exchange & they were all gone before the exchange could even take place! My new easy holiday go-to cookie. Chocolatey, pepperminty, YUM.
Mahalo from Oahu!
Ah, thanks Christina! So glad you liked them. xoxo
Allison says
I made these for a baking contest at work at won!!
Thank you for sharing your recipe!
Stephanie Plahn says
hi Dana! will the consistency and chewiness change much if i use vegan butter instead of regular unsalted butter?
Not at all!
Amy eaton says
My son has aspergers and is VERY picky about food. He typically doesn’t enjoy sweets, however, he LOVED these cookies. It was fun for me to find a treat he likes! Thank you!!!!!
Cecelia says
Thank you for the recipe! This past Christmas I baked for the first time and I gave them as a surprise for my family at our Christmas Eve meal. They loved them and I will make them again this upcoming Christmas! They were a little difficult, but your recipe is awesome. I was very nervous using a recipe I found on the Internet, but you are one of the good ones.
Keep making tasty treats and posting your recipes!
-Cecelia (Sincerely Grateful)
So wonderful! Thanks for sharing, Cecelia!
JoAnna Kelly says
What a great recipe! Had a large bunch of fresh mint and replaced the candy canes with chopped fresh mint. Yum! So glad I found your site!
Julia says
Literally just made these for my little brother; he loves it! Even better than mom’s chocolate chip cookies, he said. I’m quite sad I didn’t have peppermint candy on site, otherwise I would have definitely sprinkled some on top of the cookies like you did!
Mine were a little cakier and fluffy than they were chewy, but I think that’s because I didn’t squish them flat enough! Either way, I’d eat them.
I can’t wait to start on some of your vegan and gluten free recipes, too! You’re my favorite foodie, and I’m not a vegan or gluten free eater in any form or fashion.
Stephanie says
Hi!
I made these last night. Damn good!!
I changed the recipe a bit because it has been pouring in Toronto and I didn’t feel like leaving the house to go to the grocery store.
I used mint chocolate chips and subbed half the butter for coconut oil (because I didn’t have enough butter). I didn’t use peppermint oil (didn’t have it).
I’d like to try it again with just coconut oil.
Thanks!
Hilary says
Kids that I nanny asked if we could make mint cookies last week (beginning of June in Texas, so decidedly not winter) because they love mint and had extract already. I was reluctant, because I think of mint foods as belonging only at Christmas time. I’m so glad that we made them! Very delicious, and the hint of mint made the cookie treat quite refreshing.
Yum! Thanks for sharing, Hilary!
sonaly says
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.
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Michelle says
I have had these bookmarked forever and finally made them during the holidays. YUM!! Thanks so much for all of the great recipes you share!
Gaylr says
As close as possible to my favorite chocolate chip peppermint holiday cookies at the Walt Disney World Contemporary Resort! Now a New Year’s tradition!
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sonaly says
its awesome
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!
Nora says
Thanks for the wonderful recipe! I can’t wait to make these!
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.
Thanks for sharing, Liz!
sonaly 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. :)
Alex says
These look great! I really want to make them for the holidays. Any tips on the best way to make them vegan?
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
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.
Emily @ Love A Latte 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 :)
Love to hear it. Thanks Emily!
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great flavour
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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!
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!!
This makes my cookie-loving heart glad. Cheers!
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?
Hmm, perhaps a bit too much flour was added? It’s hard to know! Glad you still liked the final product, though :D
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 :)
Yes, it doubles very easily. Hope that helps! And good luck, Alyssa.
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
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!
Nicole says
Hi there! Can you suggest an adjusted cook time and/or temperature from frozen? Thanks!
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.
Maddie says
These are delicious! But I recommend using two eggs, they turn out more cakelike and softer. Thanks for your recipe!
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?
deirdrebeth says
When you chill batter the cookies stay a bit puffier when you bake them. If the butter is fully melted you end up with a denser cookie.
Someone actually took a ridiculous amount of time to break down the changes for all the individual ingredients…if you’re curious: http://sweets.seriouseats.com/2013/12/the-food-lab-the-best-chocolate-chip-cookies.html
Katie says
Can I make the dough a day ahead and refrigerate it overnight? Will it still be as delicious?
Yes! Just make sure you cover it.
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 :)
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!
Madeleine says
I found they adhere fairly well as long as the cookies are still very hot. The candy canes melt on.
Kathryn says
My candies did not adhere well at all! Last sheet of cookies, I put them on before baking and it worked better. The candies only melted enough to stay in place. I also put candies into the batter, so all in not lost ;-)
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:)
Mary says
…P.S made these for my students and so good had to make again tonight for colleagues…so easy and yum, thanks for a great recipe :) :)
thelittleloaf says
These look like my absolute all time favourite kind of cookie, YUM!
Natasha says
These look great, love the photos! Yum :-)
marla says
Clever & very fun photos ~ the cookies look great!
Sarah 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.
Lindsay says
Wow! These look fantabulous! I think I am going to have to make a vegan version asap.
Aine Donnelly says
How did the vegan version turn out?
what did you do?
Alexa says
This is one of my favorite cookie recipes and I make I vegan all the time ? just substitute vegan butter for the regular stuff and a flax egg (1 tbsp ground flax seed + 2-3 tbsp water) for the chicken egg!
Kammie @ Sensual Appealb says
Oh my, these are just so beautiful. The photography is amazing and I want to bite my screen. Seriously. So good!
Mary says
Oh my, this- and your whole site- is amazing, thank you so much! I am going to make these for my class this week :)
Suzanne @ RollWithIt says
Uhhhhh, these look amazing! Chocolate + peppermint are a perfect combo!
Jessica@AKitchenAddiction says
I love peppermint and chocolate! These cookies look highly addictive!