Introduction

These easy chocolate peppermint cookies are the perfect holiday treat—soft, chocolatey, and bursting with refreshing mint. They’re simple to make and wonderfully festive, ideal for sharing with friends and family.

Two round chocolate cookies each have one thick layer of smooth, creamy white frosting spread evenly on top. On the frosting, there is a scattering of small, rough pieces of crushed red and white peppermint candy. The cookies rest on a surface with a white marbled texture, with extra peppermint pieces and dark chocolate chips scattered around. The cookies have a slightly crumbly texture on the edges and are under direct light, casting soft shadows. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2⅓ cups all-purpose flour, spooned and leveled
½ cup unsweetened cocoa powder
¾ teaspoon baking soda
¼ teaspoon baking powder
1 cup salted butter, softened
1 cup light brown sugar, packed
⅔ cup granulated sugar
2 large eggs
1½ teaspoons vanilla extract
1⅓ cups semi-sweet chocolate chips
½ cup salted butter, softened (for frosting)
2½ to 3 cups powdered sugar, sifted (for frosting)
8 oz cream cheese, softened (for frosting)
⅓ teaspoon peppermint extract (for frosting)
Crushed candy canes for garnish

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Step 2: In a large bowl, beat the salted butter, light brown sugar, and granulated sugar together until fluffy and creamy. Scrape down the sides to mix everything evenly.
Step 3: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract until smooth and glossy.
Step 4: In a separate bowl, sift together the flour, cocoa powder, baking soda, and baking powder. Gradually fold these dry ingredients into the wet mixture, being careful not to overmix.
Step 5: Gently fold in the semi-sweet chocolate chips to distribute them throughout the dough.
Step 6: Scoop generous portions of dough onto the prepared baking sheet, spacing them apart to allow for spreading.
Step 7: Bake for about 9 minutes, until the edges look set but the centers still jiggle slightly. Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 8: While the cookies cool, beat together the cream cheese and salted butter until smooth. Add powdered sugar and peppermint extract, mixing until light and fluffy. Chill the frosting in the fridge for 10 minutes if it feels too soft to spread.
Step 9: Once the cookies are completely cooled, spread a generous layer of peppermint frosting on each cookie and sprinkle with crushed candy canes for a festive crunch.

Tips & Variations

Use room temperature ingredients for easier mixing and softer cookies.
Measure flour carefully to avoid dry or dense cookies.
If frosting is too soft, add powdered sugar a teaspoon at a time to stiffen it for easier spreading.
Try Dutch-processed cocoa powder for a richer, darker flavor.
For extra chocolate, drizzle with melted chocolate ganache before serving.

Storage

Store frosted cookies in an airtight container with parchment paper between layers to prevent sticking. They keep well at room temperature for up to 3 days or in the fridge for up to a week. For firmer frosting and a chilled bite, refrigerate before serving but allow cookies to sit at room temperature for a few minutes to soften the chocolate chips. Unfrosted cookies freeze well; frost after thawing.

How to Serve

Two round, dark brown chocolate cookies lie flat on a white marbled surface. Each cookie has one layer of smooth, thick white frosting spread evenly on top, forming a neat circle that follows the cookie edges. The frosted layer is sprinkled with crushed peppermint candy pieces in red and white, adding a rough, crunchy texture on top. Around the cookies, small bits of peppermint and dark chocolate chips are scattered. The lighting casts soft shadows from the cookies and candies, emphasizing their textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, just add a small pinch of extra salt to your recipe to balance the flavors and keep your cookies soft.

How do I prevent my cookies from becoming too hard?

Avoid overbaking by removing cookies when edges are set but centers still slightly soft. Also, store them in an airtight container with a slice of bread to maintain softness.