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These chocolate peppermint cookies are a festive answer for anyone craving a rich chocolate treat with a bright minty twist. Buttery soft cookies get a double shot of chocolate from cocoa and chocolate chips, all crowned with decadent peppermint cream cheese frosting and a cheerful scatter of crushed candy canes. These bake up beautifully for cookie exchanges, gift boxes, or curling up by the fire with a mug of cocoa.
I still remember the first time my niece helped crush candy canes for the topping and giggled the whole time while taste-testing the frosting. Now making these is a family tradition and it is not the holidays until we have that sweet minty scent in the kitchen.
Ingredients
- All purpose flour: Provides structure and softness to keep cookies tender. Scoop and level for the best result
- Unsweetened cocoa powder: Gives that deep chocolate flavor. Choose a good quality one for richness
- Baking soda and baking powder: Help the cookies rise for an irresistible chewy texture
- Salted butter: Brings richness and makes both dough and frosting flavorful. Choose a fresh block and let it soften completely
- Light brown sugar: Adds extra moisture and a subtle caramel note. Make sure it is soft not dried out
- Granulated sugar: Balances sweetness and helps the cookies spread evenly
- Large eggs: Bind everything and provide a soft interior. Use eggs at room temperature
- Vanilla extract: Deepens flavor. Go for pure extract for best taste
- Semi-sweet chocolate chips: Ensure melty chocolate bursts in every bite. Pick a brand you love to snack on
- Powdered sugar: Gives creamy body to the frosting. Sift it for cloudlike results
- Cream cheese: Keeps the frosting plush with a slight tang. Use full fat for maximum richness
- Peppermint extract: Infuses classic minty flavor. Use a little at first then taste and add more if desired
- Crushed candy canes: Bring sparkle, crunch, and Christmas magic. Size up your favorite peppermint candies and smash them for fun
Instructions
- Prepare Baking Sheet and Oven:
- Line a baking sheet with parchment paper and preheat oven to three hundred fifty degrees Fahrenheit. This makes sure cookies lift off easily and you get a quick cleanup after
- Cream the Butter and Sugars:
- In your largest bowl beat together softened salted butter, light brown sugar, and granulated sugar until everything goes light and fluffy. Scrape the bowl often. This step aerates the dough and guarantees a tender cookie bite
- Add Eggs and Vanilla:
- Crack in the eggs one at a time followed by the vanilla extract. Mix just until glossy and fully blended. Overmixing at this stage can toughen the finished cookies
- Mix Dry Ingredients:
- In a separate bowl whisk flour, cocoa powder, baking soda, and baking powder. Make sure everything is evenly distributed to prevent pockets of dry ingredients
- Combine Wet and Dry Mixtures:
- Gradually fold dry ingredients into the butter egg mixture. Use a slow hand to avoid overworking the dough which keeps cookies soft. Mix until only just combined
- Add Chocolate Chips:
- Dump in semi-sweet chocolate chips and fold through so they are nicely spread throughout the dough. This ensures melted chocolate in every bite
- Scoop the Dough:
- Scoop out portions of dough and arrange them on your prepared baking sheet. Leave a couple of inches between each so they do not bake together
- Bake:
- Slide the tray into the oven and bake for about nine minutes. You want edges set but centers still a little underdone. This is the trick for chewy cookies. Let finished cookies rest on the tray before moving them to a cooling rack
- Make Frosting:
- While cookies cool beat softened cream cheese and butter until absolutely smooth. Add powdered sugar and peppermint extract. Whip until light and fluffy. Chill if needed for easier spreading
- Frost and Decorate:
- Once cookies are cool frost each generously and scatter with crushed candy canes. Press gently so they stick and enjoy the sparkle
When I was a kid we always had a contest in my family to see whose cookie had the most candy cane on top. The cool peppermints and melty chocolate are a combination I look forward to all year.
Storage Tips
Once frosted, these cookies keep best in an airtight container in the fridge. Stack them with parchment squares to keep the frosting and toppings in place. Unfrosted cookies can last on the counter for up to three days. If you want to freeze them, do so before adding the frosting and candy so they stay fresh and do not get soggy.
Ingredient Substitutions
You can use dark cocoa powder for a richer flavor or swap white chocolate chips for a twist. If you do not have cream cheese for the frosting, buttercream with a touch of peppermint will work well. If salted butter is not on hand, simply add a pinch of salt to your dough and frosting.
Serving Suggestions
Pair these cookies with mugs of hot chocolate or peppermint tea. Arrange them on a holiday dessert platter with contrasting treats like gingerbread or spiced shortbread. For an extra touch, wrap several in cellophane bags with pretty ribbon for effortless homemade gifts.
Cultural and Historical Fun
Chocolate and mint have been a wintry combo for centuries. Symbolic of freshness and celebration, candy canes became a holiday staple in the eighteen hundreds. This recipe combines the tradition of holiday cookies with the bright pop of mint loved in so many winter sweets.
Seasonal Adaptations
Swap crushed candy canes for pastel mints or sprinkles in the spring. Try a little orange zest in the frosting for a chocolate orange version. Add mini chocolate chips into the frosting for crunchy texture.
Success Stories
Friends say these cookies vanish at cookie swaps faster than any others. My neighbor asked for the recipe last year and now makes them for every office party. My niece now claims them as her official Christmas favorite.
Freezer Meal Conversion
To make ahead, freeze scooped cookie dough balls on a tray then pop them in a freezer bag. They can be baked straight from frozen, just add a minute to the bake time. For frosted cookies, freeze them flat on a tray until solid then transfer to a container layered with parchment.
This festive cookie recipe brings bright peppermint cheer and fudgy chocolate together for the perfect holiday treat. Bake a batch and share the sweet magic with everyone you love!
Common Recipe Questions
- → How do I keep the cookies soft?
Use room temperature ingredients and avoid overbaking—take the cookies out when the edges are set but centers are slightly soft.
- → Can I skip the peppermint frosting?
Absolutely. While the frosting adds festive flavor, the chocolatey base is delicious on its own or with other toppings.
- → What’s the best way to crush candy canes?
Place candy canes in a sealed plastic bag and gently tap with a rolling pin for uniform, easy-to-sprinkle pieces.
- → Can I make these ahead of time?
Yes, store the cookies in an airtight container. Frost just before serving for best texture and appearance.
- → How should I measure flour for the dough?
Spoon flour into your measuring cup and level off for accuracy. Avoid packing, which could result in dense cookies.
- → How do I fix frosting that’s too soft?
Add powdered sugar one teaspoon at a time, or briefly chill the frosting to achieve a spreadable consistency.