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!
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)
- 2–3 tablespoons heavy whipping cream (30–45 ml)
- A few drops of red food coloring
- 4 regular-sized candy canes, crushed (30g)
- 1/3 cup dark chocolate chips (56g)
- 1/2 teaspoon coconut oil
Making the Chocolate Cookies (40 min + 20 min baking)
- Preheat the oven to 375 F. Line two 11×17-inch cookie sheets with parchment paper.
- 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.
- 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.
- 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.
- Drop the mixture by rounded teaspoonfuls onto the prepared cookie sheets, spacing each cookie two inches apart.
- 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.
- 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)
- 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.
- 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.
- 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)
- Put the candy canes in a zip-top bag and crush them with a rolling pin until they are fairly small, but not powdered.
- 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.
- 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.
- 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.
- Drizzle the chocolate in a random pattern over each cookie, then let the chocolate set for about 15 minutes. Serve.
- 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.
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- Category: Cookies
- Method: Baked
- Cuisine: American
Keywords: chocolate mint cookies, chocolate peppermint cookies