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These Chocolate Peppermint Cookies are rich, fudgy, and loaded with chocolate, with just the right touch of cool peppermint. Each soft double-chocolate cookie is packed with melty chocolate chips, dipped in creamy white chocolate, and sprinkled with crushed peppermint candy for a little festive crunch.
The hint of coffee makes the chocolate taste even deeper without making the cookies taste like coffee, while the peppermint keeps them unmistakably Christmas-y. They’re gorgeous on holiday cookie trays and just as perfect for cookie exchanges and homemade gifts.
If you’re filling your Christmas cookie trays, browse my Christmas Cookies collection, or try my Chocolate Christmas Cookies, Chocolate Crinkle Cookies, and Christmas Butter Cookies next.
✨ Before You Start
✨ Use natural unsweetened cocoa powder.
This recipe was tested with natural cocoa, not Dutch-process. Natural cocoa works with the baking soda to give the cookies the right lift and texture.
✨ Cool the melted butter.
Let the melted butter cool until it’s warm, not hot, before whisking it with the eggs. Butter that’s too hot can scramble the eggs and affect the texture of the cookies.
✨ Measure the flour and cocoa lightly.
Fluff the flour, spoon it into the measuring cup, and level it off. Measure the cocoa lightly, too. Too much of either can make the cookies dry and thick and keep them from spreading properly.
✨ Expect a thick dough.
This is a dense, brownie-style cookie dough, so it should be thick and scoopable. Don’t add extra liquid to thin it.
✨ Don’t overbake.
Start checking the cookies at 7 minutes. The edges should look set while the centers still look soft. They’ll continue to set as they cool on the baking sheet.
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.
All-purpose flour: Measure it lightly using the spoon-and-level method. Too much flour can make these fudgy cookies dry and cakey.
Natural unsweetened cocoa powder: Be sure to use natural cocoa, not Dutch-process. This recipe was developed with natural cocoa, which works with the baking soda to give the cookies the right texture and spread.
Instant coffee: This little addition deepens the chocolate flavor without making the cookies taste like coffee.
Semisweet chocolate chips: These add melty pockets of chocolate throughout the cookies. Semisweet is ideal here since the white chocolate coating adds plenty of sweetness.
Granulated sugar: Helps create the cookies’ lightly crisp edges while keeping the chocolate flavor front and center.
Salted butter: Melt it, then let it cool until warm before mixing the dough. Melted butter helps give these cookies their rich, fudgy texture.
Peppermint extract: A little goes a long way! It gives the chocolate dough a cool peppermint flavor without overpowering it. Use peppermint extract, not mint extract, which has a different flavor.
White chocolate baking chips or candy melts: For dipping the cooled cookies. Candy melts are especially easy to work with and set up nicely for holiday cookie trays.
Crushed peppermint candies: Sprinkle them over the white chocolate while it’s still wet so they stick. Crush them fairly fine for a pretty finish without large, sharp pieces.
🥣 How to Make Chocolate Peppermint Cookies
Make the cookie dough.
Whisk the flour, natural cocoa powder, baking soda, instant coffee, and salt together, then toss in the chocolate chips. In a separate bowl, whisk the sugar, cooled melted butter, eggs, vanilla, and peppermint extract until smooth. Add the wet ingredients to the dry and mix just until combined. The dough will be thick and dense—that’s exactly right.
Scoop and bake.
Scoop the dough into 1½-tablespoon portions onto parchment-lined baking sheets. Bake at 350°F for 7–9 minutes, until the edges are set but the centers still look soft and slightly underbaked. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Dip and decorate.
Melt the white chocolate or candy melts in 20-second intervals, stirring between each until smooth. If needed, stir in 1–2 teaspoons neutral or coconut oil to thin it. Dip half of each cooled cookie into the white chocolate and immediately sprinkle with crushed peppermint candies. Let the coating set completely before serving or storing.
⭐ Pro Tips for the Best Chocolate Peppermint Cookies
⭐ Watch the cookies, not just the clock.
Start checking at 7 minutes. The edges should look set, but the centers should still look soft and slightly underdone. They’ll continue to set as they cool on the baking sheet. If you wait until the centers look completely dry, the cookies will be overbaked.
⭐ Stick with natural cocoa powder.
This recipe was developed with natural unsweetened cocoa powder, which works with the baking soda to give the cookies the intended texture and spread. I don’t recommend substituting Dutch-process cocoa.
⭐ Cool the melted butter.
Let it cool until warm, not hot, before adding it to the eggs. Hot butter can affect the eggs and leave you with a greasy dough.
⭐ Don’t overmix the dough.
Once you add the wet ingredients to the dry, mix only until the flour disappears. Overmixing can make the cookies tougher instead of soft and fudgy.
⭐ Crush the peppermint fairly fine.
Smaller pieces adhere to the white chocolate better and give you peppermint crunch without large, hard pieces. A zip-top bag and rolling pin make this easy.
⭐ Dip only completely cooled cookies.
Warm cookies can cause the white chocolate to become messy or set unevenly. Let the cookies cool completely before dipping, then add the crushed peppermint right away while the coating is still wet.
Storing + Freezing + Make-Ahead Tips for Chocolate Peppermint Cookies
Room temperature: Store the cookies in an airtight container at room temperature for up to 5 days. Place parchment or wax paper between layers to protect the white chocolate and peppermint topping.
Freezer: Freeze the baked, undipped cookies in an airtight freezer container or freezer bag for up to 3 months. Thaw at room temperature, then dip in white chocolate and add the crushed peppermint for the prettiest, freshest finish.
Make ahead: The undipped cookies can be baked 1–2 days ahead and stored airtight at room temperature. Dip and decorate them once they’re completely cool. This is my favorite way to get a head start while keeping the white chocolate and peppermint topping looking fresh.
A note about the peppermint topping: Crushed peppermint candy can become sticky as it sits, especially when exposed to moisture. For holiday trays or gifting, the cookies will look their best when decorated closer to when you plan to serve them.
Frequently Asked Questions
◆ How do I know when chocolate peppermint cookies are done?
Look for set edges and soft centers. Because the dough is dark, don’t rely on color to judge doneness. Start checking at 7 minutes and pull the cookies while the centers still look slightly soft. They’ll continue to set as they cool on the baking sheet.
◆ Do I need to chill the cookie dough?
No. This dough is designed to be scooped and baked right away. If your kitchen is especially warm and the dough becomes unusually soft, you can refrigerate it briefly before baking.
◆ Why did my chocolate cookies turn out dry?
Overbaking or using too much flour or cocoa are the most likely culprits. Measure the dry ingredients lightly using the spoon-and-level method, and remove the cookies from the oven while their centers still look soft.
◆ Why did my white chocolate seize?
White chocolate is sensitive to heat and moisture. Melt it in short 20-second intervals, stirring after each one, and stop heating when it’s almost completely melted. Stir until smooth. If it’s too thick for dipping, mix in a small amount of neutral or coconut oil.
◆ Can I make chocolate peppermint cookies ahead of time?
Yes. Bake the cookies 1–2 days ahead and store them airtight at room temperature. For the prettiest finish, dip them in white chocolate and add the crushed peppermint closer to serving. You can also freeze the undipped cookies for up to 3 months.
Still have questions? Drop them in the comments — I love helping you cook 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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