Mint Chocolate Cookies
Tessa’s Recipe Summary
TASTE: Rich in chocolate flavor while not being overly indulgent, perfectly balanced with just the right amount of peppermint.
TEXTURE: Soft and a bit chewy, with a subtle crunch from the chocolate chips and crushed candy canes.
EASE: Extremely simple and ready to savor in only 35 minutes!
PROS: An easy recipe that truly captures the essence of Christmas.
CONS: None present.
WOULD I MAKE THIS AGAIN? I’ll definitely be making these repeatedly throughout the season!
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Can a cookie evoke the spirit of Christmas music? If that's achievable, these Chocolate Peppermint Cookies certainly do!
The blend of peppermint and chocolate encapsulates the joy and warmth of the holiday season instantly.
These cookies achieve an ideal balance of mint and chocolate, and the crushed candy canes on top elevate them even further.
Free Cookie Customization Guide!
A science-based guide to help you bake flawless cookies every time!
If you're in need of a quick and easy recipe this Christmas, these delightful Chocolate Peppermint Cookies will be a fantastic addition to any holiday gathering. There’s no need for anyone to know how effortlessly they come together!
Looking for more simple Christmas dessert recipes? Pair these with my easy Soft and Chewy Sugar Cookies, straightforward Gingersnap Cookies, or festive Christmas Brownies to impress your friends and family this holiday season!
Sprinkle of Science
How to Create Chocolate Peppermint Cookies
Tips for Thick, Chewy Cookies (and How to Prevent Dry Cookies)
The Chocolate
This recipe incorporates chocolate in various forms: melted bittersweet chocolate in the dough (along with cocoa powder) and semisweet chocolate chips as mix-ins.
I suggest using bittersweet chocolate in the cookie dough to ensure a luxurious chocolate flavor that balances well with the sweetness and peppermint.
Feel free to try different mix-ins! Bittersweet chips will result in less sweetness, while milk chocolate chips will increase the sweetness level.
For optimal flavor balance, use peppermint extract along with vanilla extract. Avoid mint or spearmint extracts, as they can give your cookies an undesirable toothpaste flavor.
Do I Need to Chill the Cookie Dough?
You can bake these cookies immediately; however, if you have the time, I highly recommend covering the formed dough balls in plastic wrap and refrigerating them for 24-48 hours before baking for a thicker cookie and a more pronounced mint chocolate flavor.
Discover more about the benefits of chilling cookie dough here.
Peppermint Cookie Topping
For cookies that are charmingly festive and to add an extra touch of mint flavor, decorate these cookies with finely crushed candy canes.
As an alternative, you can use crushed Starlight Candies.
To crush them, place unwrapped candies in a zip-top bag and gently strike them with a rolling pin or mallet.
For added convenience, you can opt for pre-crushed peppermint candies.
If you're not a fan of candy cane bits, you can omit the crushed candy topping or substitute it with holiday-themed sprinkles.
Rainbow sprinkles are also a fun option if you want a treat that can be enjoyed all year long.
Can I Halve This Recipe? Can I Double This Recipe?
Absolutely! Halving the ingredients will yield about 12-13 medium cookies or 7-8 large ones. To double the recipe, just multiply all ingredients by two to produce approximately 50 medium cookies or 30 large cookies, with no additional changes needed.
How to Store Chocolate Peppermint Cookies
Keep the Chocolate Peppermint Cookies in an airtight container at room temperature for up to four days. For sustained softness, store them with a tortilla.
Can You Freeze Chocolate Mint Cookies?
Yes! Prepare the dough by shaping it into balls and topping with chocolate chips. Wrap them tightly in plastic wrap and refrigerate for 24-72 hours. Then shift the dough balls into an airtight container and freeze for up to two months.
To bake, simply thaw in the fridge overnight before following the baking instructions, or you can bake them straight from the freezer—learn the method for baking cookies from frozen here.
More Christmas Cookie Recipes You’ll Adore:
3 ounces (85 grams) bittersweet chocolate, chopped
1 1/4 cups (156 grams) all-purpose flour
1/3 cup (28 grams) natural unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1 stick (113 grams) unsalted butter, at cool room temperature
1 cup (200 grams) granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 cup (170 grams) semisweet chocolate chips,
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