Chewy Double Chocolate Peppermint Cookies

I made a double batch and was about 36 cookies. Very good. They taste like thin mints.

I made this, I’m not sure what I did wrong but I hate them. :( they are crunchy and kind of dry tasting, and not very sweet. my husband loves them though and says they are great. I must have measured something wrong somewhere but no idea what. I can’t give them a bad score for my mistake so I’ll rate them based on my husband’s feedback instead.

Very good chocolate cookie. Chewy cookie, made gooey with the chips on top and crunchy by the crushed candy canes. Even though I increased the peppermint extract to 1/2 tsp, they didn’t seem very peppermint to us. At least 8 out 10 stars!! Really good.

This is a go-to for me! They never fail to turn out really well and are always a hit. I add 1/2 tsp peppermint extract instead of 1/4 tsp because my household is a fan of a strong mint flavour, but that’s really a personal preference thing; they still tasted minty with the 1/4 tsp.

My whole family loved these cookies!!! Within five minutes they were going back for seconds! Thank you so much! I will continue to use this recipe!

These were a hit! I didn’t have any peppermint extract.. but I was wanting to use some peppermint baking chips in a chocolate chip cookie, so I omitted it and added in a generous 1/3 cup. They still turned out perfect!

Delicious cookies. They came out thick with a delightfully fudgy center! I agree with other commenters that the peppermint extract could be increased for a bit more of a punch, but they were still fantastic as is. Will definitely be making them again!

This is the most amazing recipe ever. I haven’t personally tried it yet, but I’ve made it for many people and they all say it’s delicious. I’m going to try it soon. These are best straight out of the oven.

I normally swear by the recipes on Minimalist Baker Bc they’re wonderful.
This one…
Gosh never found when to add the candy canes and so I baked mine with the crushed candy. That apparently is wrong bc the candy melted.
Texture, the dough was so dry and the cookies were gritty.
Really wanted to love these.

Delicious and pretty! Will be adding to my cookie platters this Christmas 🎄

I found this recipe years ago and have made it MANY times. It is one of my favorite cookies. I decreased the sugar to ⅔ cup and upped the peppermint extract to ½ tsp. It takes about 40 grams of a candy cane to have enough to roll the cookies in comfortably. I use mini chocolate chips for the cookies. I sometimes top the cookies, before baking, with a chocolate chunk (as opposed to the chocolate chips).

These are an absolute home run! Wow! Definitely going in the regular Christmas Cookie rotation! I added more peppermint extract…about 1/2 tsp. The peppermint was definitely there but not overpowering…so I’m glad I increased it. Also tossed in a few white chocolate chips for some color. I accidentally let the cookies cool before sprinkling the candy cane on top, so I drizzled them with melted dark chocolate, and then sprinkled the candy cane. Worked like a charm. These are so festive, chewy, and delicious. Thanks for the recipe! Can’ wait to try the vegan version next!

Delicious and rich cookie. I switched out the chocolate chips for white chocolate chips and I don’t think it made a difference. The cookies are perfect to dip in milk, however I just scooped them and didn’t form the balls so they were right so my cookies are a bit crumbly. I was able to make 18 cookies with the 12 serving batch.

These cookies were amazing! They’re fudgy, moist, chocolatey, and the peppermint wasn’t overwhelming. Just make sure to crush the candy canes small enough and check the cookies while they’re baking so they don’t overcook and become hard. My family and friends all loved them. Thanks for the great recipe!

These cookies were soo good. Quick and easy to make. It actually made more cookies than the recipe said! I will definitely make these again.

i never post reviews but these cookies are amazing!! a widespread favourite during the holiday season

These are the best cookies. I love the combination of the chocolate and the peppermint. Always a hit when I make them.

the best!

Just made these. I LOVE THEM! I did the modification of adding 3/4 tsp of peppermint, but I still wanted a bit more peppermint flavor. I’ll try 1 tsp next time. I’m also going to try broken up Andes mints on top and marshmallows (separately). Adding this to my Xmas cookies distribution! They were super soft and a perfect texture.

These are absolutely delicious!

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!!