These chewy chocolate peppermint cookies are full of dark chocolate and crunchy peppermint pieces.  Each cookie is topped with fluffy peppermint frosting and a chocolate drizzle.  These might be the best Christmas cookie you make this year!

Prep Time: 1 hour 20 minutes
person holding a chocolate peppermint cookie
Christmas, Cookies, Desserts Under 300 Calories

Chocolate Peppermint Cookies

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This recipe was originally published on November 15, 2017.

A chewy chocolate cookie topped with fluffy peppermint frosting–not to mention the crushed candy canes and chocolate drizzle–make these cookies a refreshing and addictive Christmas cookie.  This is definitely one recipe that you need to try this holiday season!

person holding a plate of chocolate peppermint cookies

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What are chocolate peppermint cookies?

These chocolate peppermint cookies are made up of a plain, chewy chocolate cookie and a layer of peppermint icing.  The cookies are finished off with a sprinkle of crushed candy canes and a drizzle of dark chocolate.  What could be better?

How do you store chocolate peppermint cookies?

Chocolate peppermint cookies keep at room temperature for up to 7 days, and can be frozen for up to 3 months.  Keeping them in an airtight container or metal tin is the best way to keep them fresh.  Just remember that it’s best to keep these chocolate peppermint cookies in their own container, as other cookies tend to absorb the strong flavor and smell of peppermint.

plate of chocolate peppermint cookies

Packaging Chocolate Peppermint Cookies for Gifts

Your friends and neighbors would be so happy to receive some of these chocolate peppermint cookies at a Christmas cookie exchange!  Simply store them away in a festive Christmas tin, and you’re all set.

chocolate peppermint cookies in a metal cookie tin

Can you freeze chocolate peppermint cookies?

Yes, you can freeze these cookies before or after they are decorated.  I like to freeze them once they’re fully decorated, since you can pull one out for a snack anytime.  Whether plain or decorated, these cookies should keep well in the freezer for up to 3 months.

To freeze, just seal the cookies in a freezer zip-top plastic bag or airtight container.  Do not put any other kinds of cookies in the bag, or they will pick up the peppermint odor from these cookies.  Defrost them at room temperature for 10-15 minutes before eating.

plastic freezer bag filled with chocolate peppermint cookies

How to Make Chocolate Peppermint Cookies

These cookies are made up of a few components: a chewy chocolate cookie, fluffy peppermint frosting, and a topping of crushed candy canes and drizzled chocolate.

Let’s start by making the chocolate cookies.  Gather the ingredients; you’ll need all-purpose flour, sugar, unsalted butter, an egg, dark chocolate chips, vanilla extract, and salt.

ingredients for chocolate peppermint cookie dough

Melt the dark chocolate chips in a heatproof bowl set over a saucepan of gently simmering water.  Stir the chocolate occasionally until it is fully melted, then let it cool as you begin to mix up the batter.

melted chocolate in a stainless steel bowl with a spatula

Cream together the butter, sugar, vanilla extract, and salt until smooth.

creamed butter and sugar mixture in a mixing bowl

Scrape down the sides of the bowl with a flexible spatula, then pour in the melted chocolate, the egg, and a couple spoonfuls of flour and mix until blended.

chocolate, egg, and butter mixture in a mixing bowl

Add the rest of the flour and mix until a smooth dough forms.

chocolate peppermint cookie dough in a mixing bowl

Drop the dough by rounded teaspoonfuls onto a parchment-lined cookie sheet.  Keep the dough balls about 2 inches apart, as they will be flattened.

balls of chocolate cookie dough on a cookie sheet

Butter the base of a flat-bottomed glass, then dip it into granulated sugar.  Press down each cookie with the sugared glass, dipping it into the sugar after flattening each cookie.

flattened chocolate cookie dough balls on a cookie sheet

Bake each tray of cookies at 375 F for 6-8 minutes apiece, until the edges of the cookies are set.  Let the cookies cool completely on wire racks.

baked chocolate cookies on a wire cooling rack

Now that the cookies are baked, let’s make that peppermint frosting.  You’ll need powdered sugar, unsalted butter, heavy whipping cream, peppermint extract, and red food coloring.

ingredients for peppermint frosting

Beat the butter on medium-high speed until fluffy.

beaten butter in a mixing bowl

Sift in the powdered sugar.  Don’t skip the sifting, as the frosting will be lumpy if you do.

sifting powdered sugar into a bowl

Mix in the sugar until smooth.

butter and sugar mixture with a mixer

Add the peppermint extract to taste, and some heavy cream to make the frosting a spreadable consistency.  Tint the frosting a pretty pink with a few drops of red food coloring. 

peppermint icing in a glass bowl with a mixer

Spread the peppermint frosting on each cookie, leaving some of the cookie showing around the edges.

spreading peppermint frosting on chocolate cookies

For the topping, you’ll need more dark chocolate chips, candy canes, and coconut oil.  You can use round peppermints, full sized candy canes, or mini candy canes–whatever you have on hand.

glass bowls of candy canes, chocolate chips, and coconut oil

Melt the chocolate and coconut oil over a saucepan of simmering water like you did earlier, then take it off the pan and let it cool for 15 minutes.  Then, pour the melted chocolate into the corner of a plastic sandwich bag and twist the top to create a mini piping bag.

piping bag full of melted chocolate with a bowl and spatula

Put the candy canes in a sandwich bag and crush them with a rolling pin or meat mallet until small, but not powdery.

crushing candy canes with a rolling pin

Sprinkle the crushed candy canes on top of the cookies.

chocolate peppermint cookies with crushed candy canes on top

Snip the corner off of the melted chocolate piping bag and drizzle the chocolate on top of each cookie.  Let the cookies set for 15 minutes before enjoying.

chocolate peppermint cookies on a wire cooling rack

Pro Tips

  • Press down the cookies with a glass dipped in sugar.  Otherwise, the cookie dough will stick to the glass.
  • Is the icing too thick or too thin?  Add more cream to thin the icing, or more powdered sugar to thicken it.
  • Taste the peppermint icing to make sure that it has the right balance of sugar and peppermint to your tastebuds.
  • Don’t have 4 regular-sized candy canes?  Use 12 round peppermint candies or 12 mini candy canes instead.
  • Is the crushed peppermint sticking to your fingers?  Dip your fingers in powdered sugar to reduce the stickiness.
  • Want to make these cookies ahead?  Freeze the decorated cookies in a freezer zip-top bag for up to 3 months.

top view of a plate of chocolate peppermint cookies

Our Go-To Kitchen Tools for Chocolate Peppermint Cookies

Looking for more crowd-pleasing Christmas cookies?  Here are some favorites.

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person holding a chocolate peppermint cookie

Chocolate Peppermint Cookies


  • Author: Emma
  • Prep Time: 1 hour 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 40 cookies 1x

Description

These chewy chocolate peppermint cookies are full of dark chocolate and crunchy peppermint pieces.  Each cookie is topped with fluffy peppermint frosting and a chocolate drizzle.  These might be the best Christmas cookie you make this year!


Scale

Ingredients

For the Chocolate Cookies

  • 1/3 cup dark chocolate chips, melted (56g)
  • 1/2 cup unsalted butter, softened (115g)
  • 1 cup granulated sugar (200g)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine salt
  • 1 large egg
  • 1 1/4 cups all-purpose flour (150g)
  • 1/3 cup granulated sugar, for flattening cookies (66g)

For the Peppermint Frosting

  • 5 tablespoons unsalted butter, softened (70g)
  • 2 1/2 cups powdered sugar (300g)
  • 1 teaspoon peppermint extract (5 ml)
  • 23 tablespoons heavy whipping cream (3045 ml)
  • A few drops of red food coloring

For Decoration

  • 4 regular-sized candy canes, crushed (30g)
  • 1/3 cup dark chocolate chips (56g)
  • 1/2 teaspoon coconut oil

Instructions

Making the Chocolate Cookies (40 min + 20 min baking)

  1. Preheat the oven to 375 F.  Line two 11×17-inch cookie sheets with parchment paper.
  2. Pour the chocolate chips into a shallow heatproof bowl and set it over a saucepan of gently simmering water.  Make sure that the bowl doesn’t touch the water.  Stir occasionally until the chocolate is melted, then remove from the pan and set aside.
  3. Beat the butter with an electric mixer on medium-high speed until fluffy, about 1 minute.  Beat in the sugar, vanilla, and salt, scraping down the sides for an even mix.
  4. Dump in the melted chocolate, egg, and 2 tablespoons of the flour and beat well.  Add the remaining flour and mix on medium-low speed until well combined.
  5. Drop the mixture by rounded teaspoonfuls onto the prepared cookie sheets, spacing each cookie two inches apart.
  6. Butter the base of a flat-bottomed glass and dip it into granulated sugar.  Flatten the balls of dough with the glass, dipping it into the sugar after each cookie.
  7. Bake each tray individually at 375 F for 6-8 minutes, until the cookies are set around the edges.  Let them cool on the tray for 1 minute, then move them to a wire rack to cool completely.

Making the Peppermint Frosting (15 min)

  1. While the cookies are cooling, beat the butter in the bowl of a stand mixer until fluffy.  Sift in the powdered sugar and mix until well combined, scraping down the sides and base of the bowl for an even mix.
  2. Add the peppermint extract and 1 tablespoon of heavy cream and mix until combined.  Gradually add more cream until the frosting is a spreadable consistency.
  3. Beat in the red food coloring a drop at a time until the desired shade of pink is reached.  Beat the frosting on medium-high speed until fluffy.

Decorating the Cookies (25 min + 15 min setting)

  1. Put the candy canes in a zip-top bag and crush them with a rolling pin until they are fairly small, but not powdered.
  2. Spread a layer of peppermint frosting on each cookie, making sure to leave some cookie showing around the edges.  Sprinkle the crushed peppermint over each one.
  3. Melt the remaining chocolate and coconut oil together in a heatproof bowl over a pan of gently simmering water, as you did for the cookies.  Set the chocolate aside to cool for 10 minutes.
  4. Once the chocolate has cooled, spoon it into the corner of a sandwich bag, twist the top, and snip off the corner to create a little piping bag.
  5. Drizzle the chocolate in a random pattern over each cookie, then let the chocolate set for about 15 minutes.  Serve.

Notes

  • Make this recipe perfectly the first time.  Check out the step-by-step photos and pro tips before the recipe card.
  • The pleasure of a 5-star review for these chocolate peppermint cookies would be greatly appreciated.
  • 👩🏻‍🍳 Want to see our latest recipes?  Subscribe to our email newsletter to get our latest recipes, fun food facts, food puns, and behind the scenes news about our blog.
  • Category: Cookies
  • Method: Baked
  • Cuisine: American

Keywords: chocolate mint cookies, chocolate peppermint cookies

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7 thoughts on “Chocolate Peppermint Cookies

  1. Hello from Hanover Ontario. Met you at church. My husband enjoyed cookies straight from oven.. Our 13-year-old granddaughter decorated them according to your directions. I’m going to make another batch they were very successful and popular. I’m going to try your gingerbread Bundt cake today.

    1. It was very nice to meet you, Brenda! I’m reallyglad to hear that the cookies were so popular–they definitely are in our house. 😊 Please check back and tell us how the gingerbread bundt cake went!

  2. I love the chewy chocolate cookie. The icing is fluffy, sweet, and delicious. The chocolate and peppermint chunks have a lovely texture. The festive look of these cookies brings out the Christmas spirit. This is my favorite Christmas cookie!

  3. The chocolate cookie is soft and chewy, and the icing is sweet and fluffy. The candy cane and chocolate drizzle add a bit of crunch and a splash of color. This is the perfect Christmas cookie!

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