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Chocolate Peppermint Cookies are everything you want on a Christmas cookie tray: fudgy double chocolate centers, a smooth white chocolate dip, and a pretty peppermint crunch that looks like it came straight from a bakery window. They’re festive, rich, and just the right balance of chocolate and cool mint.
You’ll love how simple these are to make—no chilling, no fancy equipment, just melted butter, cocoa, chocolate chips, and a quick dip in white chocolate. They’re stunning on a holiday platter next to Italian Christmas Cookies, Christmas Sugar Cookies, Chocolate Crinkle Cookies, and Chocolate Christmas Cookies, but they’re easy enough for a weeknight “we need cookies now” moment too.
So grab a mixing bowl and some crushed peppermint candies—these cookies are about to become a new holiday favorite. 💗
✨ Before You Start
✨ Use natural unsweetened cocoa powder.
This recipe was tested with natural (not Dutch-process) cocoa. Natural cocoa is acidic enough to react with the baking soda and give the cookies the right lift and texture.
✨ Cool the melted butter.
Let the butter cool until it’s warm but not hot before you whisk it with the eggs. If it’s too hot, it can scramble the eggs and change the texture of the cookies.
✨ Measure flour and cocoa lightly.
Fluff the flour, spoon it into the cup, and level it off. Do the same with the cocoa. Packed flour or cocoa = drier, thicker cookies that don’t spread as nicely.
✨ Expect a thick dough.
This is a dense, brownie-style cookie dough. It will be thick and scoopable, not pourable. That’s exactly what you want.
✨ Don’t overbake.
Start checking around 7 minutes. The edges should look set, but the centers should still look soft. They’ll firm up as they cool on the tray.
Chocolate Peppermint Cookies Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
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All-purpose flour: Forms the structure of the cookies. Measure it lightly (spoon and level) so the cookies stay soft and fudgy instead of dry or cakey.
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Cocoa powder: Use natural unsweetened cocoa powder here. It’s natural acidity reacts with the baking soda, giving the cookies just a bit of lift while keeping them dense, dark, and chocolatey. Dutch-process cocoa is less acidic and can make the cookies a little denser and flatter in flavor.
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Baking soda: Works with the natural cocoa and a bit of acidity in the sugar/butter mixture to keep the cookies from being heavy. It helps them spread and set while still staying soft in the center.
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Instant coffee: You won’t taste “coffee”—it simply deepens and rounds out the chocolate flavor so the cookies taste richer and more intense.
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Salt: Essential for balancing all that sweetness and chocolate. Don’t skip it; it makes the chocolate and peppermint pop.
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Semisweet chocolate chips: Stirred into the dough, they give you little pockets of melty chocolate in every bite. Stick with semisweet so the cookies don’t tip too sweet once you add the white chocolate and peppermint.
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Granulated sugar: Sweetens the dough, helps with spread, and contributes to those slightly crisp edges. Using all granulated sugar also keeps the chocolate flavor clear and clean.
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Salted butter, melted and cooled: Melted butter makes the dough easy to mix by hand and helps the cookies bake up fudgy and rich. Using salted butter adds another subtle layer of seasoning (you’ll still keep the added salt in the recipe).
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Eggs: Bind the dough and add moisture and richness. They’re key for that chewy, brownie-like texture.
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Vanilla extract: Adds warmth and rounds out the chocolate and peppermint so the flavor tastes polished and bakery-style, not one-note.
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Peppermint extract: A little goes a long way. The ½ teaspoon in the dough brings a gentle peppermint note without getting overpowering. The crushed peppermint on top is where the real mint “pop” comes from.
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White chocolate baking chips or candy melts: Melted and used for dipping. White chocolate brings creamy sweetness that contrasts beautifully with the dark chocolate cookie and the sharp, cool peppermint.
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Crushed peppermint candies: Add a festive, crunchy finish and a bright peppermint bite. Crush them fairly fine so they stick well to the white chocolate and don’t turn into sharp shards.
🔬 The Baking Science Behind These Cookies
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Natural cocoa + baking soda:
Natural unsweetened cocoa is slightly acidic, and baking soda is a base. When they meet in a wet batter, they react and produce tiny bubbles of carbon dioxide. That gentle lift keeps the cookies from being heavy bricks while still letting them stay thick and fudgy. -
Melted butter vs. creamed butter:
Creaming butter with sugar whips in air, which makes cookies taller and cakier. In this recipe, you melt the butter instead, which keeps the texture closer to a brownie—denser, chewier, and extra rich. -
All granulated sugar:
Granulated sugar draws moisture from the dough and creates a bit more spread and crisper edges compared to brown sugar, which adds more moisture and chew. Here, the eggs and butter keep the centers soft while the sugar helps the cookies set nicely and keep that shiny, slightly crackly look. -
Thick dough, short bake:
Because the dough is thick and loaded with chocolate chips, you bake for a relatively short time at 350°F. Pulling the cookies when the centers are still soft lets carryover heat finish the bake as they sit on the hot tray, giving you that perfect set edge and tender, fudgy middle.
How to Make Chocolate Peppermint Cookies (Quick Overview)
Make the cookie dough.
Whisk together the flour, natural unsweetened cocoa, baking soda, instant coffee, and salt in a large bowl, then toss in the semisweet chocolate chips so they’re lightly coated in the dry mixture. In a separate bowl, whisk the granulated sugar, cooled melted butter, eggs, vanilla, and peppermint extract until smooth. Pour the wet ingredients into the dry and mix just until you no longer see streaks of flour. The dough will be thick and dense—that’s perfect.
Scoop and bake.
Line your baking sheets with parchment and use a 1½ tablespoon cookie scoop to portion out the dough, leaving space between each scoop. Bake at 350°F for 7–9 minutes, just until the edges look set and the centers still look soft and slightly underbaked. Don’t wait for the cookies to look “dry” on top—that’s a sign they’re overdone. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Dip and decorate.
Once the cookies are completely cool, melt your white chocolate or candy melts in a wide, microwave-safe container using 20-second bursts, stirring between each round until smooth. If the mixture seems too thick, stir in 1–2 teaspoons of neutral oil or coconut oil until it flows easily. Dip half of each cookie into the melted white chocolate, lay it back on parchment, and immediately sprinkle with crushed peppermint candies. Let the coating set before serving or storing.
⭐ Pro Tips for the Best Chocolate Peppermint Cookies
⭐ Trust the texture, not just the clock.
Ovens vary, so start checking at 7 minutes. The edges should look set and slightly matte, but the centers should still look soft and just a bit underdone. They’ll firm up as they cool on the baking sheet.
⭐ Use natural unsweetened cocoa powder.
This recipe was designed around natural cocoa. It reacts properly with the baking soda and gives you the right lift and flavor. If you use Dutch-process cocoa, the cookies will still work, but they may bake up a touch denser and taste slightly different.
- If you want Dutch cocoa: Use 1/2 tsp baking soda + 1/2 tsp baking powder (instead of 1 tsp soda).
⭐ Cool the butter before adding the eggs.
If the butter is too hot, it can partially cook the eggs or make the dough greasy. You want the butter melted but not steaming—think warm bath water temperature.
⭐ Measure flour and cocoa lightly.
Scooping straight from the bag packs the cup and can add a lot more flour than you think. Fluff, spoon, and level so the texture stays fudgy and soft instead of dry or cakey.
⭐ Crush peppermint candies fairly fine.
Smaller pieces stick better to the white chocolate and are more pleasant to bite into. A small zip-top bag and a rolling pin work perfectly.
⭐ Let the cookies cool fully before dipping.
If the cookies are even slightly warm, the white chocolate can slip, streak, or set unevenly. Cool cookies + smooth melted white chocolate = clean, pretty half-dipped finish.
Storing + Freezing + Make-Ahead Tips
Storing
- Once the white chocolate is completely set, store the cookies in an airtight container at room temperature for 3–4 days. If your kitchen is warm, you can separate layers with parchment paper to keep the peppermint from getting sticky and to protect the white chocolate coating.
Freezing
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To freeze baked cookies:
Place the dipped and decorated cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag or airtight container with parchment between layers. Freeze for up to 2 months. Thaw at room temperature, uncovered, so any condensation evaporates instead of making the coating sticky. -
To freeze the dough:
Scoop the dough into balls, place on a baking sheet, and freeze until firm. Transfer to a freezer bag and freeze up to 2 months. Bake from frozen at 350°F, adding 1–2 minutes to the bake time as needed. Dip in white chocolate and decorate after they’re baked and cooled.
Make-Ahead
- You can mix the dough, cover the bowl tightly, and refrigerate for up to 24 hours before baking. The dough will firm up, so let it sit at room temperature for 15–20 minutes to soften slightly before scooping. Chilling can deepen the flavor and give you slightly thicker cookies.
Food Safety
- If you’d like more info on food safety, check out this link.
What to Serve With Christmas Tree Brownies
These cookies are perfect on their own, but they really shine as part of a holiday dessert spread.
Cozy Sips
Pair a plate of these chocolate peppermint beauties with a mug of Homemade Crockpot Hot Chocolate for the coziest movie night ever. A simple pot of coffee or espresso is also lovely with all that chocolate and mint.
More Holiday Cookies for Your Tray
Round out your Christmas cookie platter with some of our favorites:
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Italian Christmas Cookies for a soft, almond-scented classic.
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Christmas Sugar Cookies for decorating with the kids.
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Chocolate Crinkle Cookies for even more chocolate lovers.
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Biscoff Cookies or Pfeffernusse cookies to add warm, spiced notes alongside the cool peppermint.
Sweet Finishes for a Dessert Table
If you’re building a bigger dessert buffet, add a cozy cake or layered dessert:
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Gingerbread Cake for that old-fashioned holiday flavor.
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Pineapple Delight for a bright, creamy counterpoint to all the chocolate.
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Pecan Pie Cobbler when you want something gooey, nutty, and over-the-top indulgent.
✦ Frequently Asked Questions
✦ How do I know when these cookies are done?
Look for set edges and soft centers. The edges should look slightly matte and no longer shiny, but the centers will still look a bit soft and puffy. Because the dough is dark with cocoa, don’t wait for color cues—use texture instead. When in doubt, pull them on the earlier side; they’ll continue to cook from residual heat on the baking sheet.
✦ Can I use Dutch-process cocoa instead of natural cocoa?
Yes, you can, but the results will be slightly different. Natural unsweetened cocoa is more acidic, so it reacts more strongly with the baking soda and gives a bit more lift and brightness in the chocolate flavor. Dutch-process cocoa is less acidic, which can make the cookies a touch denser and deeper in color. If you have the choice, use natural cocoa for the most predictable results.
✦ Can I make these cookies without peppermint?
Absolutely. You can omit the peppermint extract from the dough and skip the crushed peppermint on top. Dip the cookies in white chocolate as written, or decorate with holiday sprinkles instead. You’ll have a delicious double chocolate cookie with a pretty white chocolate finish.
✦ My white chocolate seized in the microwave. What happened?
White chocolate can seize if it’s overheated or if even a tiny bit of water gets into the bowl. Melt it in short 20-second bursts, stirring between each round, and stop as soon as most of the chips are melted—then let residual heat finish the job. If it’s very thick, stir in 1–2 teaspoons of neutral oil or coconut oil to smooth it out.
✦ Do I need to chill the dough?
No chilling is required for this recipe; it’s designed to be scooped and baked right away. If your kitchen is very warm and the dough feels soft, you can chill it for 20–30 minutes to help control spread, but it’s not mandatory.
Still have questions? Drop them in the comments — I love helping you bake with confidence! 💗
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Chocolate Peppermint Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon instant coffee
- 1/4 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups granulated sugar
- 1 cup (2 sticks) salted butter, softened to room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 2 cups white chocolate baking chips or candy melts
- 1/2 cup crushed peppermint candies
Instructions
- Prep. Preheat your oven to 350°F (177ºC) and line 2 baking sheets with parchment paper. Set aside.
- Whisk Dry. In a large bowl, whisk together the flour (2 1/2 cups), cocoa powder (1/2 cup), baking soda (1 teaspoon), instant coffee (1 teaspoon), and salt (1/4 teaspoon). Toss in the chocolate chips (1 1/2 cups) to coat, then set aside.
- Mix wet. In a separate bowl, use a handheld electric mixer to beat together the granulated sugar (1 1/2 cups) and melted, cooled butter (1 cup) until smooth and glossy. Beat in the eggs (2), vanilla extract (1 teaspoon), and peppermint extract (1/4 teaspoon) until fully combined.
- Combine. Add the wet ingredients to the dry ingredients and mix just until combined. (The batter will be very thick.)
- Scoop. Using a 1 1⁄2 tablespoons cookie scoop, scoop the batter and roll into balls, then arrange on the parchment-lined baking sheets. Refrigerate the dough balls right on the cookie sheets for 60 minutes.
- Bake: Bake the cookies for 7-9 minutes until the edges are set but the center is still slightly soft. You don't want to overbake these cookies.
- Cool: Let the cookies cool on the baking tray undisturbed for 5 minutes before transferring to a wire cooling rack to cool completely.
- Melt: In a microwave-safe container with a wide mouth, microwave the white chocolate chips (or baking chips) (2 cups) in 20-second increments, stirring each time.
- Decorate: Dip half of each cookie into the white chocolate and sprinkle with additional crushed peppermint candies (1/2 cup).
- Allow the chocolate to set before serving.
Fans Also Made:
Notes
- Trust the texture, not just the clock.
Ovens vary, so start checking at 7 minutes. The edges should look set and slightly matte, but the centers should still look soft and just a bit underdone. They’ll firm up as they cool on the baking sheet. - Use natural unsweetened cocoa powder.
This recipe was designed around natural cocoa. It reacts properly with the baking soda and gives you the right lift and flavor. If you use Dutch-process cocoa, the cookies will still work, but they may bake up a touch denser and taste slightly different. - Cool the butter before adding the eggs.
If the butter is too hot, it can partially cook the eggs or make the dough greasy. You want the butter melted but not steaming—think warm bath water temperature. - Measure flour and cocoa lightly.
Scooping straight from the bag packs the cup and can add a lot more flour than you think. Fluff, spoon, and level so the texture stays fudgy and soft instead of dry or cakey. - Crush peppermint candies fairly fine.
Smaller pieces stick better to the white chocolate and are more pleasant to bite into. A small zip-top bag and a rolling pin work perfectly. - Let the cookies cool fully before dipping.
If the cookies are even slightly warm, the white chocolate can slip, streak, or set unevenly. Cool cookies + smooth melted white chocolate = clean, pretty half-dipped finish.
Nutrition
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