One chilly December evening, I found myself scrambling to bake something festive before my niece and nephew arrived for a holiday visit. The pantry was nowhere near stocked for fancy desserts—just basic staples and a lonely bag of crushed peppermint candies leftover from a failed attempt at candy canes last year. I decided to throw together what I hoped would be a quick, cozy treat that everyone could enjoy, even the picky eaters. The result? These chewy chocolate peppermint cookies that quickly became an unexpected hit. My nephew even declared them “better than candy canes” (and he’s usually pretty tough to impress).
After testing this recipe over a dozen times—sometimes swapping ingredients, sometimes doubling the peppermint—I finally nailed the perfect balance of chewy, chocolatey goodness with just the right hint of cool peppermint. This isn’t your complicated, fussy holiday cookie. It’s made with simple ingredients you probably already have, and the whole family will fight over them. Seriously, plan to double the batch.
If you’ve been searching for a chocolate cookie recipe that’s easy enough for weeknight baking but festive enough to feel like a holiday treat, this chewy chocolate peppermint cookies recipe is exactly what you need. And yes, it’s as fun to make as it is to eat.
Why You’ll Love This Recipe
There are a bunch of reasons I keep coming back to these chewy chocolate peppermint cookies, but here are the big ones:
- Simple Ingredients — No fancy extracts or hard-to-find stuff. Just pantry basics and crushed peppermint candies that add a festive punch.
- Chewy, Not Crumbly — These cookies stay soft and chewy for days. I’ve packed them in lunchboxes and they still taste fresh.
- Kid-Approved — From my niece who’s “super picky” to my husband who claims he’s not into sweets, everyone asks for seconds.
- Fast and Easy — The dough comes together in under 15 minutes, and you don’t need any special equipment.
- Perfect for Holiday Gifting — I’ve wrapped these up multiple times for neighbors and teachers, and they always get rave reviews.
- Customizable — You can swap out peppermint for other crushed candies or add nuts if you want.
Honestly, these cookies have become my go-to when I want something festive without the fuss. They bring that cozy holiday vibe without taking up all day in the kitchen. Plus, they pair beautifully with a warm drink—like the spiced brown sugar chai latte I make every winter morning.
Ingredients You’ll Need
Here’s the best part: you probably have most of these ingredients on hand already. I’m pretty particular about a few items, so I’ll explain why they matter.
- All-purpose flour (2 ½ cups / 320g) — The base of the dough. I always sift it to avoid lumps and get that tender crumb.
- Cocoa powder (¾ cup / 75g) — Use unsweetened Dutch-process cocoa if you can find it. It gives a richer, smoother chocolate flavor than natural cocoa.
- Baking soda (1 teaspoon) — Helps the cookies rise and spread just right.
- Salt (½ teaspoon) — Balances the sweetness and enhances the chocolate.
- Unsalted butter (1 cup / 225g, softened) — Full-fat, room temperature butter is key for that chewy texture.
- Sugar (1 cup / 200g) — I use granulated sugar here for sweetness and a little crunch on the edges.
- Brown sugar (½ cup packed / 100g) — Adds moisture and chewiness with its molasses content.
- Egg (1 large) — Binds everything together and adds richness.
- Vanilla extract (1 teaspoon) — The secret to deep flavor. Don’t skip it.
- Crushed peppermint candies (1 cup / about 150g) — Fresh or leftover candy canes, crushed coarsely. Adds that iconic peppermint crunch.
- Chocolate chips (1 cup / 175g) — Semi-sweet or dark chocolate—your call. I prefer semi-sweet for balance.
Pro tip: If you don’t have peppermint candies, you can use peppermint extract instead, but use just ½ teaspoon or the flavor gets overpowering. Also, if you want to go nuts (literally), toss in ½ cup chopped walnuts or pecans for added texture.
Equipment Needed
You don’t need any fancy gadgets to make these chewy chocolate peppermint cookies. Here’s what I use every time:
- Mixing bowls — One large for dry ingredients, one medium for wet.
- Electric hand mixer or stand mixer — Makes creaming butter and sugars way easier, but you can do it by hand with a sturdy spoon.
- Measuring cups and spoons — Accuracy matters here for baking success.
- Spatula — For folding in peppermint and chocolate chips gently.
- Baking sheets — I use heavy-duty ones for even baking.
- Parchment paper or silicone baking mat — Prevents sticking and helps cookies bake evenly.
- Cooling rack — Let those cookies cool properly or they’ll keep baking on the sheet and get too crisp.
Quick note: If you don’t have a mixer, no worries! Just be prepared to put a little elbow grease into creaming the butter and sugars. It’s worth it.
How to Make It: Step-by-Step
Alright, let’s make these chewy chocolate peppermint cookies! I’m walking you through exactly how I do it, including little tricks that make a big difference.
Step 1: Prep Your Ingredients (10 minutes)
Measure out and sift the flour, cocoa powder, baking soda, and salt into a large bowl. Crush your peppermint candies into coarse pieces—don’t pulverize them into dust, or you’ll lose that satisfying crunch. Soften your butter if it’s still cold. Get your egg and vanilla ready too.
Step 2: Cream Butter and Sugars (5 minutes)
In a separate bowl, use your mixer to cream the softened butter with both sugars until fluffy and pale—this usually takes about 3-4 minutes. This step is crucial for that chewy texture. Scrape down the sides as needed.
Step 3: Add Egg and Vanilla (2 minutes)
Beat in the egg and vanilla extract until fully combined. The mixture might look a bit curdled—that’s normal!
Step 4: Combine Wet and Dry Ingredients (3 minutes)
Slowly add the dry ingredient mixture to the wet bowl in batches, mixing just until combined after each addition. Don’t overmix—overworking the dough makes cookies tough.
Step 5: Fold in Peppermint and Chocolate Chips (2 minutes)
Use a spatula to gently fold in the crushed peppermint candies and chocolate chips. This spreads the festive flavor evenly without breaking up the chips.
Step 6: Chill the Dough (Optional, 30 minutes)
If you have time, chill the dough in the fridge for 30 minutes. This helps control spreading and boosts flavor. I’ve skipped this step when I’m in a rush, and the cookies turn out just fine—just a little thinner.
Step 7: Bake (10-12 minutes)
Preheat your oven to 350°F (175°C). Line baking sheets with parchment or silicone mats. Scoop dough onto sheets using a tablespoon or cookie scoop, spacing them about 2 inches apart. Bake for 10-12 minutes—edges should be set but centers still look soft. They’ll firm up as they cool.
Step 8: Cool and Enjoy (15 minutes)
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack. This prevents overbaking and keeps them chewy. Serve with a cold glass of milk or your favorite warm drink (like the fall maple pecan cold brew I love for cozy mornings).
Expert Tips & Tricks
- Don’t overbake: Watch closely around the 10-minute mark. The centers should look soft and slightly underdone. They’ll finish cooking on the hot pan once out of the oven.
- Chill for thicker cookies: Chilling the dough tightens up the gluten and prevents them from spreading too thin.
- Use fresh peppermint candies: Old or stale candies can lose their crunch and flavor. I usually buy a fresh bag each season.
- Room temperature butter is crucial: Too cold, and it won’t cream properly; too soft, and the cookies will spread too much.
- Mix gently when adding dry ingredients: Overmixing develops gluten, making cookies tough instead of chewy.
- Try a mix of chocolate chips: Semi-sweet and dark chocolate chips together add complexity. I sometimes add mini chips for extra texture.
- Store in an airtight container: Keeps cookies soft for days. Adding a slice of bread to the container helps maintain moisture.
Variations & Substitutions
Once you’ve mastered the basic chewy chocolate peppermint cookies, here are a few ways to switch things up. I’ve tested all of these and they work great:
- White Chocolate Peppermint — Swap out chocolate chips for white chocolate chips for a sweeter, creamier bite.
- Double Peppermint — Add ½ teaspoon peppermint extract along with the crushed candies for an extra minty punch.
- Nutty Twist — Stir in ½ cup chopped walnuts or pecans for crunch and a bit of earthiness.
- Gluten-Free — Use a 1:1 gluten-free baking flour blend instead of all-purpose flour. The cookies stay chewy but may spread a little more.
- Vegan-Friendly — Replace butter with vegan margarine and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of a regular egg.
- Holiday Spice — Add ½ teaspoon ground cinnamon and a pinch of nutmeg for a warm, festive flavor twist.
Serving & Storage
These chewy chocolate peppermint cookies are best enjoyed fresh but they hold up well for a few days if you store them right.
Serving Suggestions
- Serve warm with a glass of milk or your favorite cozy drink. They pair wonderfully with a creamy chai latte or even a peppermint hot chocolate.
- Make a cookie platter with an assortment of holiday treats. These cookies add a chocolatey, minty option that stands out.
- Use as an ice cream sandwich base—soft cookies with vanilla or chocolate peppermint ice cream inside? Yes, please.
Storage Tips
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigeration: Keeps cookies fresh for up to a week but can firm them up more than I like.
- Freezing: Freeze baked cookies in a sealed bag for up to 2 months. Thaw at room temperature before serving.
- Dough Freeze: You can freeze the cookie dough balls on a tray, then transfer to a bag once solid. Bake from frozen, adding a couple minutes to baking time.
Nutrition Information
I’m not a nutritionist, but here’s a rough breakdown per cookie, assuming 24 cookies:
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Protein | 2g |
| Carbohydrates | 22g |
| Fat | 7g |
| Saturated Fat | 4g |
| Sugar | 15g |
| Fiber | 1g |
| Sodium | 90mg |
| Calcium | 30mg |
These cookies are definitely a treat with their sugar and fat content, but they also provide a little protein and fiber. You can make them a bit lighter by using less sugar or swapping in coconut sugar, but honestly, sometimes you just need a cozy indulgence.
Final Thoughts
So that’s my tried-and-true chewy chocolate peppermint cookies recipe! I’ve probably talked your ear off by now, but when you bake these as often as I do, you end up with plenty of stories and tips.
This recipe has saved me during busy holiday seasons and last-minute family visits. It’s simple, reliable, and brings a little festive magic to the kitchen without the stress. I love that my whole family—from my candy-cane-obsessed niece to my “just one cookie” husband—enjoys these equally.
Make them your own. Add more peppermint if you want, swap in different chocolate chips, or toss in your favorite nuts. And hey, if you want to go all out, these cookies are amazing alongside the no-bake chocolate peanut butter energy balls for a chocolate overload that’s perfect for holiday parties.
If you bake these, please drop a comment below and let me know how they turned out! I love hearing about your tweaks and any kitchen mishaps (because I’ve had plenty). Happy baking, and may your kitchen smell like chocolate and peppermint goodness!
Frequently Asked Questions
Q: Can I substitute peppermint extract for crushed peppermint candies?
A: Yes, but use only about ½ teaspoon of peppermint extract, or the flavor will overpower the cookies. The crushed candies add both flavor and crunch, which the extract alone can’t replicate.
Q: My cookies spread too much. What did I do wrong?
A: Most likely, your butter was too soft or the dough wasn’t chilled before baking. Try chilling the dough for 30 minutes and make sure your butter is just softened, not melting. Also, avoid overmixing the dough.
Q: Can I use dark cocoa powder instead of Dutch-process?
A: You can, but it will give a slightly more acidic and less smooth chocolate flavor. Dutch-process cocoa is my favorite for this recipe because it mellows out the chocolate and pairs wonderfully with peppermint.
Q: How long do these cookies stay fresh?
A: Stored in an airtight container at room temperature, they stay chewy and fresh for about 4 days. After that, they start to dry out but are still tasty warmed up.
Q: Can I freeze the cookie dough?
A: Absolutely! Scoop the dough into balls on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
Q: What’s the best way to crush the peppermint candies?
A: I put them in a zip-top bag and use a rolling pin or the bottom of a heavy pan to crush them. You want small chunks, not dust, to get that satisfying crunch in each bite.
Q: Can I make these cookies gluten-free?
A: Yes, use a 1:1 gluten-free baking flour blend. The texture will be slightly different but still delicious and chewy. I’ve had great results with Bob’s Red Mill gluten-free flour.
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Chewy Chocolate Peppermint Cookies
- Total Time: 25-27 minutes (plus optional 30 minutes chilling)
- Yield: 24 cookies 1x
Description
These chewy chocolate peppermint cookies combine simple pantry ingredients with crushed peppermint candies for a festive, soft, and chewy holiday treat that everyone will love.
Ingredients
- 2 ½ cups (320g) all-purpose flour
- ¾ cup (75g) unsweetened Dutch-process cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup packed (100g) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (about 150g) crushed peppermint candies
- 1 cup (175g) semi-sweet or dark chocolate chips
Instructions
- Measure out and sift the flour, cocoa powder, baking soda, and salt into a large bowl. Crush peppermint candies into coarse pieces. Soften butter if cold. Prepare egg and vanilla.
- In a separate bowl, cream the softened butter with both sugars using a mixer until fluffy and pale, about 3-4 minutes. Scrape down sides as needed.
- Beat in the egg and vanilla extract until fully combined; mixture may look curdled.
- Slowly add dry ingredients to wet ingredients in batches, mixing just until combined after each addition. Avoid overmixing.
- Gently fold in crushed peppermint candies and chocolate chips with a spatula.
- Optional: Chill dough in the fridge for 30 minutes to control spreading and enhance flavor.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Scoop dough onto sheets about 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers look soft. Let cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Do not overbake; cookies should look slightly underdone in the center when removed from oven. Chilling dough helps prevent spreading and thickens cookies. Use room temperature butter for best texture. Store in airtight container with a slice of bread to maintain moisture. Peppermint extract can substitute crushed candies but use only ½ teaspoon to avoid overpowering flavor.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15
- Sodium: 90
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
Keywords: chewy chocolate peppermint cookies, holiday cookies, chocolate cookies, peppermint candy cookies, easy cookie recipe, festive cookies
