Christmas Peppermint Cookies are the perfect chocolatey, minty treat for holiday cookie trays. With a chewy and fudgy texture, pockets of peppermint chips, and a sprinkle of crushed candy canes, each cookie brings classic seasonal flavors in every bite. They’re festive, easy to make, and sure to get everyone in the holiday spirit.
You will love the combination of rich cocoa, cool peppermint, and melty chocolate chips all in one cookie, finished with a candy cane crunch for extra holiday cheer.
Ingredients
- 1¼ cups (156 g) all-purpose flour
- 6 tbsp (30 g) Dutch-process cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (168 g) unsalted butter, softened
- ¾ cup (165 g) light brown sugar, packed
- ¼ cup (50 g) granulated white sugar
- 2 large egg yolks, room temperature
- 1 tsp peppermint extract
- 1 tsp vanilla bean paste or extract
- ½ cup (100 g) Andes peppermint chips
- ¼ cup (50 g) semi-sweet chocolate chips
- 2 tbsp crushed candy canes, for topping (optional)
How to Create Your Christmas Peppermint Cookies
Step 1: Prep and Preheat
Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
Step 2: Cream Butter and Sugars
Add softened butter, brown sugar, and granulated sugar to a large bowl. Use an electric mixer to cream together for about two minutes, until light and fluffy.
Step 3: Add Egg Yolks and Flavor
Mix in the egg yolks, peppermint extract, and vanilla. Beat on medium for two minutes, until pale and fluffy.
Step 4: Add Dry Ingredients
Add flour, cocoa powder, baking powder, baking soda, and salt. Mix until just combined. Avoid overmixing for the best texture.
Step 5: Add Chips
Stir in Andes peppermint chips and chocolate chips just until incorporated.
Step 6: Scoop and Bake
Scoop dough into 18 balls and arrange two inches apart on the baking sheets.
Bake for 10–12 minutes 10 for chewy centers, 12 for crispier edges.
Step 7: Decorate and Cool
Cool cookies on the baking sheets for two minutes, then transfer to a rack. Sprinkle crushed candy canes on top while still slightly warm for festive sparkle.
Cookies will set as they cool. Enjoy once cooled to room temperature.
My Best Tips for These Cookies
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Properly measure flour (fluff, spoon, and level) to avoid dense cookies.
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Use Dutch-process cocoa for rich, deep chocolate flavor and color.
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Don’t overbake; cookies should look just set in the center when you pull them.
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Sprinkle candy canes right after baking so they stick.
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Store in an airtight container for extra chewiness and freshness.
Delicious Variations to Try
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Use chopped peppermint bark or mint chips instead of Andes chips.
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Add white chocolate chips for sweetness and color contrast.
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Roll dough balls in sugar before baking for chewy, crackly edges.
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Drizzle cooled cookies with melted chocolate for extra decadence.
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Swap peppermint extract for spearmint for a twist.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes, chill dough for up to three days before baking.
Are these cookies freezer friendly?
Freeze baked cookies or unbaked dough balls up to two weeks for future baking.
Do I have to use Dutch-process cocoa?
Natural cocoa powder can be used, but Dutch-process gives a richer flavor and color.
How do I prevent dry cookies?
Don’t overbake and measure flour carefully.
Can I leave out the candy cane topping?
Absolutely the cookies will still be delicious.
Can I make these cookies gluten-free?
Use a 1:1 gluten-free flour substitute for best results.
Print
Christmas Peppermint Cookies
- Total Time: 32
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Rich, fudgy chocolate cookies filled with cool peppermint chips and sprinkled with crushed candy canes perfectly chewy and crisp-edged, bringing classic holiday flavor and festive cheer.
Ingredients
1 1/4 cups (156 g) all-purpose flour
6 tbsp (30 g) Dutch-process cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (168 g) unsalted butter, softened
3/4 cup (165 g) light brown sugar, packed
1/4 cup (50 g) sugar
2 large egg yolks, room temperature
1 tsp peppermint extract
1 tsp vanilla bean paste or extract
1/2 cup (100 g) Andes peppermint chips
1/4 cup (50 g) semi-sweet chocolate chips
2 tbsp crushed candy canes (for topping)
Instructions
Preheat oven: Heat to 350°F (177°C). Line two baking sheets with parchment.
Cream butter & sugars: Beat butter, brown sugar, and sugar 2 mins until light.
Add eggs & flavor: Mix in egg yolks, peppermint, vanilla. Beat until creamy.
Combine dry: Sift in flour, cocoa, baking powder, soda, salt. Mix until just combined.
Add chips: Fold in Andes chips and chocolate chips.
Shape dough: Scoop 1.5-tbsp, roll into balls, arrange 2 in. apart.
Bake: 10–12 mins, remove when centers look just set.
Finish: Sprinkle crushed candy canes on warm cookies. Cool on sheet, then rack.
Notes
Use Dutch cocoa for rich flavor.
Measure flour carefully.
Don’t overbake for chewy centers.
Add candy canes while warm so they stick.
Store airtight or freeze for freshness.
- Prep Time: 20
- Cook Time: 12
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American / Holiday
Nutrition
- Serving Size: 1 cookie (1/18 recipe)
- Calories: 190
- Sugar: 16 g
- Sodium: 105 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
Keywords: christmas peppermint cookies, chocolate peppermint cookies, candy cane cookies, fudgy holiday cookies, mint chocolate desserts
