Name: Chocolate Peppermint Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 36
Ingredients: 2 cups all-purpose flour; 1/2 cup dark cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 1 cup unsalted butter, softened; 1 cup brown sugar, packed; 1/2 cup granulated sugar; 2 eggs; 1 teaspoon peppermint extract; 1 batch Peppermint Buttercream (see post for link); Crushed candy canes

Perfectly chewy Chocolate Peppermint Cookies topped with the best peppermint buttercream. This recipe is sure to be a mint lovers favorite Christmas cookie!

Any peppermint patty lovers out there? This one is for you!

Believe it or not, this recipe was kind of a happy accident. I had just made a big batch of my beloved Dark Chocolate Peppermint Cookies and these Christmas Tree Cookies, so I had some leftover dark chocolate cookies and peppermint buttercream. Turns out that I'm helpless when it comes to leftover buttercream, so I started dipping the chocolate cookies into it and well... Here we are!

The buttercream is fresh and fluffy which pairs perfectly with the rich and chewy chocolate cookies. Also, they are so easy to make! I have a kind of subconscious list in my head of recipes that I plan on making with our future little ones one day and you better believe this one is on it. It would be perfect for little helping hands!

Let’s make a batch!

First, let’s talk…

Tips to Making Perfect Chocolate Peppermint Cookies

Spoon and level your flour - Measuring your flour correctly is the most important part when making cookies! Too much flour and you’ll end up with hockey pucks, which we definitely do not want. The most accurate way to measure your flour when baking is by spooning and leveling. If you aren’t familiar with this, all you do is take a spoon and scoop the flour into your measuring cup. You want the flour to be fluffy and not packed down so simply scoop it into your measuring up and do not pack it down! When your measuring cup is full, simply run the back of a knife over top of the measuring cup to knock off any excess flour.
Chill if you can - If you have the time to chill your dough, I highly recommend it. Even if you just pop it into the freezer for 10 minutes, any little bit will help your cookies rise a little taller.
Roll your dough - I suggest using a tablespoon or cookie scoop to get your cookies all the same size, but I also recommend rolling your dough into more of a ball with your hands after you scoop it. This will help you get a little taller cookie.
Make it your own - If you don’t care for peppermint simply omit the peppermint extract and crushed candy canes. They are delicious without as well!

chocolate peppermint cookies on dark backdrop with red bow

What You Need to Make Chocolate Peppermint Cookies

To make these easy cookies, you will need the following ingredients. See the full recipe card below for detailed amounts and instructions!

Flour – All purpose flour is what this recipe calls for.
Cocoa powder – I like to use dark cocoa powder in these cookies, but regular will work as well.
Baking soda – This helps our cookies rise a bit when baking.
Butter – You’ll want unsalted butter for this recipe.
Sugar – You’ll need both granulated sugar and brown sugar for this recipe. Adding brown sugar helps us get the most amazing chew to our cookies!
Sea salt – Believe it or not, the salt helps bring out the chocolate flavoring.
Eggs – Two will do the trick.
Peppermint extract – This goes in our cookie dough and it is not to be missed! Adds such amazing flavor to the dark chocolate.
Peppermint Buttercream – One batch of this easy recipe will do!
Candy canes – I usually use about 3 crushed candy canes for this recipe.

How to Make Chocolate Peppermint Cookies

To make these cookies, simply:

Make cookie dough: In a large bowl, whisk together flour, dark cocoa, baking soda, and sea salt. Set aside. In a stand mixer, fitted with the paddle attachment, beat butter, sugar, and brown sugar on medium speed until mixture is light and smooth. Reduce to a low speed and add in eggs and peppermint. Beat until well combined. Add in flour mixture ½ cup at a time until just combined. Chill dough overnight or at least one hour. You can skip chilling if you’re in a rush. You just may loose a little of the taller cookie shape.
Bake: Scoop around 1 tablespoon of dough and roll into a ball (I like for my cookies to have a little height so I roll mine after I scoop). Place on baking sheet 2 inches apart and bake at 350° for 10 minutes or until middle has set. Allow cookies to cool completely before frosting.
Frost & sprinkle: Once cookies are cool, add the Peppermint Buttercream in a circular motion to get a pretty swirl. Top with crushed candy cane and enjoy!

To store: Store in an air tight container at room temperature for up to 10 days.

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