Amazing 24 Fudgy Chocolate Peppermint Cookies

Oh, the holidays! There’s just something about that rich, cool scent of mint mixing with deep cocoa that transports me right back to my grandmother’s kitchen in Ohio. If you’re anything like me, you’re already planning your cookie baking marathon. Forget dry, crumbly textures; we’re making the best chocolate peppermint cookies this year! We’re talking about cookies that are deeply chocolatey, perfectly fudgy, and totally chewy, studded right through the middle with those satisfying little pops of crushed candy canes.

I designed this recipe, the Fudgy Double Chocolate Peppermint Cookies, specifically because I needed a holiday treat that didn’t dry out after sitting on the counter for two days. These stay wonderfully soft! They might just replace your favorite brownie recipe for the season, I promise. It’s food that gathers people, and that’s what the holidays are all about.

Why These Fudgy Double Chocolate Peppermint Cookies Are Festive Christmas Baking Favorites

When the holiday baking list gets long, you need recipes that deliver big flavor without taking up your whole afternoon. That’s exactly what these cookies do! They are perfect for filling up your cookie tins for sharing or just making your kitchen smell amazing.

Here’s why they’ve become my go-to Christmas cookie standard:

• They are incredibly fudgy and chewy—I mean truly melt-in-your-mouth texture here!
• We use double chocolate, so the cocoa flavor is rich and deep, not weak.
• That cool blast of peppermint from the extract and the crunch of the candy canes just scream “holiday cheer.”
• Seriously, these are such an easy holiday dessert. You can whip up a batch quickly, which is great when life is hectic.
• They look fantastic on any platter, making them absolute cookie exchange favorites.

You get all that festive flavor in one simple, straightforward recipe. Trust me, these won’t last long at any party!

Gathering Ingredients for Perfect Chocolate Peppermint Cookies

Getting ready to bake is half the fun, right? For these Fudgy Double Chocolate Peppermint Cookies, we’re sticking to pantry basics plus that signature mint kick. I always keep these items stocked because the holidays sneak up on you, and you need a reliable recipe when the mood strikes!

Now, here’s a little word from my kitchen to yours on quality. Since this is a double chocolate cookie, the cocoa powder is your MVP. Don’t skimp here! I always grab the darkest, best quality unsweetened cocoa powder I can find. It makes all the difference in getting that rich, deep chocolate base that stands up beautifully to the cool peppermint.

You’ll notice we have crushed candy canes listed twice—once for mixing right into the dough, and more for pressing on top later. Trust me, you need that textural crunch.

Essential Components for Fudgy Peppermint Cookies

Here’s exactly what you need to pull together this batch of 24 cookies:

Unsalted Butter (1 cup, softened)

Granulated Sugar (1 cup)

Brown Sugar (1/2 cup, packed)

Eggs (2 large)

Vanilla Extract (1 teaspoon)

Peppermint Extract (1 teaspoon)

All-Purpose Flour (1 3/4 cups)

Unsweetened Cocoa Powder (3/4 cup)

Baking Soda (1 teaspoon)

Salt (1/2 teaspoon)

Semi-Sweet Chocolate Chips (1 cup)

Crushed Candy Canes (1/2 cup mixed in, plus extra for topping)

Expert Tips for Making Soft Chocolate Cookies with Peppermint

Baking is usually forgiving, but when it comes to getting that perfect texture in our chocolate peppermint cookies, we need to pay attention to a few things. I’ve learned from experience that baking is a mix of science and a little bit of kitchen intuition. These tips are what stop my cookies from turning into hard little nuggets!

If you are looking for some savory inspiration alongside these holiday sweet treats, check out my roundup of appetizers and snacks recipes—sometimes you just need a good dip before diving into the sugar haul!

Achieving the Soft, Chewy Chocolate Peppermint Cookies Texture

The secret to a soft cookie always starts at the beginning: the sugars. We use more brown sugar than white sugar here, and that’s intentional! The molasses in the brown sugar keeps things moist and encourages that wonderful chewiness we want. When you cream the butter and sugars, don’t run the mixer until it’s super airy and pale—we want it light, sure, but don’t whip too much air in, or you risk a cakey cookie instead of fudgy.

And here is my biggest texture secret, straight from my notes: they must be slightly underbaked! Seriously. Pull them out when the edges look just set but the middle still looks a tiny bit soft. They firm up beautifully as they rest on the hot pan for those first five minutes outside the oven. That is what locks in the gooey goodness.

Peppermint Intensity and Candy Cane Application in Chocolate Peppermint Cookies

When mixing in the peppermint flavor, I like the combination of both extract and candy canes. The extract hits you immediately with that cool sharpness, while the candy canes melt just slightly into the dough, giving you sweet little surprises. How you crush your candy canes matters, too!

For mixing into the dough, pulse them in a food processor or wrap them in a towel and smash them with a rolling pin until they are a mix of small pieces and fine dust. You don’t want big chunks that don’t bake evenly. Then, press the extra crushed candy canes onto the tops right when the cookies come out of the oven. If you add them before baking, the high heat tends to burn the sugar and turns the mint color muddy brown. We want that bright red and white crunch for these beautiful chocolate peppermint cookies!

Step-by-Step Instructions for Your Chocolate Peppermint Cookies Recipe

Okay, buckle up! This is the fun part where everything comes together. If you’ve followed along with the tips above, you’re ready to make these amazing chocolate peppermint cookies in a flash. Remember, we aren’t aiming for perfect precision here, but for deliciousness!

First things first: get your oven hot! That’s right, we need to preheat to 350°F (175°C) right away. While that’s warming up, line your baking sheets with parchment paper. I can’t stress this enough—no one wants to scrape cookies off a stuck pan, especially during the holidays. Parchment paper is your quick shortcut to clean-up!

Now for the creaming. Grab your big bowl. Beat that softened butter with the granulated sugar and the brown sugar until it looks light and fluffy. Not hours of work, just a good couple of minutes until it lightens up a bit. Next, beat in your eggs, one by one, making sure each egg is fully incorporated before adding the next. Then drizzle in the vanilla and that lovely peppermint extract. That’s your wet base ready!

In a separate bowl, quickly whisk together all your dry stuff: the flour, that beautiful cocoa powder, baking soda, and salt. You want to make sure the baking soda is distributed! Now, add the dry mixture to the wet mixture gradually. I always mix this on low speed. Stop mixing the second the flour disappears—seriously, stop! Overmixing these chocolate cookies is how you lose the fudgy texture we worked so hard for.

Finally, fold in your chocolate chips and the first half-cup of crushed candy canes. Don’t use the mixer for this part; just use a spatula. Drop rounded tablespoons onto your prepared sheets. Bake them for 10 to 12 minutes. If you are aiming for that ultimate soft, fudgy center, trust me and pull them out closer to the 10-minute mark!

As soon as they come out, press a few extra crushed candy canes right onto the top while they are still hot. They’ll stick perfectly! Give them five minutes to set on the sheet before you move them over to a rack to cool completely. If you need more tips on timing and mixing for great treats, check out my guide on classic chocolate chip cookies, the principles are the same!

Equipment Needed for Making These Easy Holiday Cookies

You don’t need a fancy stand mixer or any specialized bakery tools for these chocolate peppermint cookies! This is why they fit so well into my philosophy of simple, joyful cooking. But having the right basic gear definitely makes the process faster and cleaner, especially when you are juggling a million things during holiday baking season.

Before you even think about pulling out the butter, get this stuff ready so you can move quickly once the dough starts coming together.

• Large Mixing Bowl: Needed for creaming your butter and sugars until they are light and fluffy.
• Medium Bowl: Just use this to whisk your dry ingredients—it keeps the cocoa powder from going everywhere when you dump it into the main batter!
• Electric Hand Mixer (or a very strong arm and a wooden spoon!): While you *can* do it by hand, an electric mixer makes achieving that perfect creamed base so much easier and faster.
• Baking Sheets: You’ll need at least two good ones so you can bake in batches.
• Parchment Paper: This is non-negotiable for me! It saves scrubbing later and helps ensure the bottoms don’t burn or stick.
• Measuring Cups and Spoons: Accuracy really counts here, especially with the leaveners and cocoa being so important to the fudgy texture.
• Spatula: For gently folding in those chocolate chips and the crushed candy canes at the end. We don’t want to deflate all that lovely air we just whipped in!

That’s truly all you need! Grab your gear, line those pans, and you are ready to go. It’s so satisfying when you have your entire workspace set up before you even turn the oven on.

Storage and Make-Ahead Tips for Your Chocolate Peppermint Cookies

The holidays are all about planning ahead, right? If you make a huge batch of these chocolate peppermint cookies, you definitely want to know how to keep them perfect until the party day. My goal is usually to have treats ready to go so I can enjoy the actual event, and thankfully, these fudgy beauties are fantastic make-ahead candidates!

For storage, the key is keeping the air out. Once those cookies are completely cool—and I mean *totally* cool, or condensation will get them soggy—stack them in a good quality airtight container. I usually try to put a piece of parchment paper between the layers if the container is deep, just to keep them from sticking together after the candy cane topping settles in.

These stay wonderfully soft at room temperature for a solid three or four days. After that, they just start to get a little less ‘fudgy,’ but they are still tasty!

If you need to bake farther out, freezing is your best friend. You actually have two great options here. I prefer freezing the dough balls because fresh-baked is always best. Just scoop the dough onto a parchment-lined tray, freeze until solid, then transfer them to a freezer bag. When you suddenly need fresh cookies, you just pop them straight from the freezer onto a lined baking sheet and add about two or three minutes to the baking time. Easy peasy—perfect for those surprise guests! You can check out my tips for freezing other recipes, like these make-ahead breakfast burritos; the principles of freezer prep are the same!

If you must freeze the baked cookies, make sure you don’t add the crushed candy cane topping until *after* they thaw, or the mint might get sticky or bleed color during the freezing process. Keep them stored tight, and you’re set for a stress-free holiday baking schedule!

Variations on Classic Chocolate Peppermint Cookies

I love how easy these chocolate peppermint cookies are to tweak depending on what I have hiding in the pantry or what new flavor profile I’m craving. Since we are already rocking that deep chocolate base, it’s really easy to swap things up and create new Peppermint Chocolate Treats without messing up the fudgy texture.

If you find yourself running low on peppermint extract, you can certainly use standard mint extract, but be careful! Mint extract is usually milder than peppermint, so you might need to add just a tiny bit more to get that sharp cooling flavor you expect. Just do a quick taste test of the raw dough before you drop them on the sheet.

For an even deeper, almost mocha-like flavor that plays beautifully with the mint, try adding about one teaspoon of instant espresso powder right in with your dry ingredients when you mix the flour and cocoa. You won’t taste coffee, promise, but the chocolate flavor gets a real boost!

Also, swapping out the chocolate chips is a fun move. While I use semi-sweet, try using all dark chocolate chips for a richer cookie, or toss in some Andes Mints chips for an extra layer of minty goodness inside. If you enjoy this level of mint and chocolate intensity, you have to check out my recipe for peppermint brownies—it’s the same flavor combo in cake form!

Frequently Asked Questions About Fudgy Chocolate Peppermint Cookies

I know you might have a few last-minute questions before you dive into baking! That’s totally normal. I’ve gathered the ones I always get asked about these chocolate peppermint cookies to help you get perfect results on your first try. It’s my goal to make sure everyone can tackle these festive Christmas baking projects!

Can I use mint extract instead of peppermint extract in these chocolate peppermint cookies?

You absolutely can, but you’ve got to know the difference! Peppermint extract is usually quite sharp and potent—that’s what gives these cookies their cooling kick. Mint extract, like spearmint, is much milder and sweeter. If you swap it in, you should use about 1.5 times the amount of mint extract to try and match the punch we usually get from the peppermint. Taste a tiny bit of the dough after you mix, just to be sure the flavor is where you want it before you bake!

How do I prevent my chocolate peppermint cookies from spreading too thin?

If your cookies keep spreading into thin, crispy discs, it almost always comes down to the butter temperature or the dough temperature. First, make sure that tablespoon of butter you softened isn’t actually melted! It should be pliable, not greasy. If your kitchen is warm, mix up your dough as directed, then pop the whole bowl into the fridge for about 20 minutes. Chilling the dough slightly firms up the fat. When that slightly chilled dough hits the hot oven, it holds its shape much better. These should be wonderfully thick, chewy cookies!

Are these considered Easy Holiday Cookies for beginners?

Yes! These are definitely one of my favorite easy holiday cookies. Because they are drop cookies—meaning you scoop and drop them rather than rolling and cutting—they are super forgiving and quick once the dough is mixed! The only place you need to be precise is with your dry ingredients, especially that cocoa powder. Too much flour, and they get hard; too much cocoa, and they can get dry. Measure those right, and you’re golden!

If you have any other questions at all about measuring or timing, please feel free to reach out to me through my contact page! Happy baking!

Storage and Make-Ahead Tips for Your Chocolate Peppermint Cookies

The holidays are all about planning ahead, right? If you make a huge batch of these chocolate peppermint cookies, you definitely want to know how to keep them perfect until the party day. My goal is usually to have treats ready to go so I can enjoy the actual event, and thankfully, these fudgy beauties are fantastic make-ahead candidates!

For storage, the key is keeping the air out. Once those cookies are completely cool—and I mean *totally* cool, or condensation will get them soggy—stack them in a good quality airtight container. I usually try to put a piece of parchment paper between the layers if the container is deep, just to keep them from sticking together after the candy cane topping settles in.

These stay wonderfully soft at room temperature for a solid three or four days. After that, they just start to get a little less ‘fudgy,’ but they are still tasty!

If you need to bake farther out, freezing is your best friend. You actually have two great options here. I prefer freezing the dough balls because fresh-baked is always best. Just scoop the dough onto a parchment-lined tray, freeze until solid, then transfer them to a freezer bag. When you suddenly need fresh cookies, you just pop them straight from the freezer onto a lined baking sheet and add about two or three minutes to the baking time. Easy peasy—perfect for those surprise guests! You can check out my tips for freezing other recipes, like these make-ahead breakfast burritos; the principles of freezer prep are the same!

If you must freeze the baked cookies, make sure you don’t add the crushed candy cane topping until *after* they thaw, or the mint might get sticky or bleed color during the freezing process. Keep them stored tight, and you’re set for a stress-free holiday baking schedule!

Variations on Classic Chocolate Peppermint Cookies

I love how easy these chocolate peppermint cookies are to tweak depending on what I have hiding in the pantry or what new flavor profile I’m craving. Since we are already rocking that deep chocolate base, it’s really easy to swap things up and create new Peppermint Chocolate Treats without messing up the fudgy texture.

If you find yourself running low on peppermint extract, you can certainly use standard mint extract, but be careful! Mint extract is usually milder than peppermint, so you might need to add just a tiny bit more to get that sharp cooling flavor you expect. Just do a quick taste test of the raw dough before you drop them on the sheet.

For an even deeper, almost mocha-like flavor that plays beautifully with the mint, try adding about one teaspoon of instant espresso powder right in with your dry ingredients when you mix the flour and cocoa. You won’t taste coffee, promise, but the chocolate flavor gets a real boost!

Also, swapping out the chocolate chips is a fun move. While I use semi-sweet, try using all dark chocolate chips for a richer cookie, or toss in some Andes Mints chips for an extra layer of minty goodness inside. If you enjoy this level of mint and chocolate intensity, you have to check out my recipe for peppermint brownies—it’s the same flavor combo in cake form!

Frequently Asked Questions About Fudgy Chocolate Peppermint Cookies

I know you might have a few last-minute questions before you dive into baking! That’s totally normal. I’ve gathered the ones I always get asked about these chocolate peppermint cookies to help you get perfect results on your first try. It’s my goal to make sure everyone can tackle these festive Christmas baking projects!

Can I use mint extract instead of peppermint extract in these chocolate peppermint cookies?

You absolutely can, but you’ve got to know the difference! Peppermint extract is usually quite sharp and potent—that’s what gives these cookies their cooling kick. Mint extract, like spearmint, is much milder and sweeter. If you swap it in, you should use about 1.5 times the amount of mint extract to try and match the punch we usually get from the peppermint. Taste a tiny bit of the dough after you mix, just to be sure the flavor is where you want it before you bake!

How do I prevent my chocolate peppermint cookies from spreading too thin?

If your cookies keep spreading into thin, crispy discs, it almost always comes down to the butter temperature or the dough temperature. First, make sure that tablespoon of butter you softened isn’t actually melted! It should be pliable, not greasy. If your kitchen is warm, mix up your dough as directed, then pop the whole bowl into the fridge for about 20 minutes. Chilling the dough slightly firms up the fat. When that slightly chilled dough hits the hot oven, it holds its shape much much better. These should be wonderfully thick, chewy cookies!

Are these considered Easy Holiday Cookies for beginners?

Yes! These are definitely one of my favorite Easy Holiday Cookies. Because they are drop cookies—meaning you scoop and drop them rather than rolling and cutting—they are super forgiving and quick once the dough is mixed! The only place you need to be precise is with your dry ingredients, especially that cocoa powder. Too much flour, and they get hard; too much cocoa, and they can get dry. Measure those right, and you’re golden!

If you have any other questions at all about measuring or timing, please feel free to reach out to me through my contact page! Happy baking!

Nutritional Estimates for Your Chocolate Peppermint Cookies

Now, I’m not a nutritionist—I’m just a home cook bringing soul back to the table! So please take these numbers with a grain of salt, but they give you a good ballpark idea of what you’re working with for this wonderful batch of Chocolate Peppermint Cookies Recipe treats.

I worked up the estimates based on standard, unsweetened cocoa powder and regular semi-sweet chips. Keep in mind that pressing extra candy canes on top will slightly change the final sugar count!

• Calories: 210 per cookie
• Fat: 11g
• Saturated Fat: 7g (That’s the butter power talking!)
• Carbohydrates: 28g
• Sugar: 18g
• Protein: 3g

These numbers look about right for a rich, fudgy holiday cookie! Enjoy every bite, because that’s what the holidays are for!

Nutritional Estimates for Your Chocolate Peppermint Cookies

Now, I’m not a nutritionist—I’m just a home cook bringing soul back to the table! So please take these numbers with a grain of salt, but they give you a good ballpark idea of what you’re working with for this wonderful batch of Chocolate Peppermint Cookies Recipe treats.

I worked up the estimates based on standard, unsweetened cocoa powder and regular semi-sweet chips. Keep in mind that pressing extra candy canes on top will slightly change the final sugar count!

• Calories: 210 per cookie
• Fat: 11g
• Saturated Fat: 7g (That’s the butter power talking!)
• Carbohydrates: 28g
• Sugar: 18g
• Protein: 3g

These numbers look about right for a rich, fudgy holiday cookie! Enjoy every bite, because that’s what the holidays are for!

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