The ultimate combination of flavors is chocolate and peppermint, no contest. These chewy chocolate peppermint cookies are ultra chewy, soft, and made with melted chocolate and loads of fresh peppermint flavor. The hardest part about this recipe is having self-control from eating them all in just one sitting.
Cookies are lots of fun to make because there are endless amounts of combinations like my chewy banana bread cookies or my Reese's pieces peanut butter cookies. But these? These circular morsels of velvety chocolate and rich peppermint are THE holiday cookie you didn't know you needed.
TL; DR Recipe Summary
- Bake Level: Easy/Beginner
- Bake Time: ~20 minutes
- Taste: Chocolate, peppermint, chewy, moist, sweet.
- Best Served With: These chocolate and peppermint cookies are great when served after a dinner of Italian chicken scampi with pasta, a one skillet chicken and rice, or after slow braised lamb loin chops.
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Trusted Tips and Key Cookie Reminders
- This recipe is meant to be chilled before baking. I have tried with an overnight chill, and also with a 1-hour chill. They both yield super soft and chewy results.
- Adding the perfect amount of peppermint extract is crucial, because any more than the recommended amount will take the chocolate and mint flavor out of balance. Also, don't use peppermint essential oil, that's not the same as extract!
- Before chilling the batter, scoop the dough into the cookie balls beforehand. Way easier to grab and bake than scooping chilled dough. Plus, any leftover you can throw in a ziplock bag and freeze.
- The cookies will continue to bake and set after they are taken out of the oven, so be sure to time them efficiently so that they don't over bake! The outer edge of the cookie should feel firm, but the inside should have a little bounce to it.
The Main Ingredients
- Butter: Butter makes the cookies ultra chewy and are a staple fat in making cookies.
- Sugar: We use both cane and light brown sugar for these cookies. It gives the cookie a very chewy, velvety texture.
- Eggs: another staple in baked goods, including cookies.
- Peppermint extract: a few drops go a LONG way, so be sure to watch how much you add.
- Melted chocolate: the base ingredient to make these cookies super chocolatey and oh so chewy.
- All-purpose flour: the most versatile flour to use when baking. I love using King Arthur Flour or Bob's Red Mill All Purpose Flour
- Baking Soda: we use baking soda for the rising agent.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
Recipe Swaps and Substitutions
- Flour: you can swap out the all purpose flour to use gluten free, but the texture will change a little bit. If you are swapping out the regular flour, I recommend Bobs Red Mill Gluten Free All Purpose Flour or Primal Palate's Gluten-Free All Purpose.
- Butter: you can swap out the regular butter and use your favorite plant-based butter
- Chocolate: I used semi-sweet melting chocolate to add to the batter. I like using melting chocolate instead of cocoa powder because of the rich flavor it gives the cookies after they bake. You can of course opt for cocoa powder, but the texture may change.
- Peppermint: these cookies are based on using peppermint, so if you're going to omit the peppermint, you can, but then they'll just be chocolate cookies, which is entirely fine by me!
How to make chocolate peppermint cookies
Step 1: Start by creaming together the butter and sugar. Proper creaming should take approximately 3-5 minutes.
Step 2: In a small bowl, melt the baking chocolate and let cool slightly before adding to the cookie batter.
Step 3: Once the butter and sugar are creamed and fluffy, add in eggs one at a time and mix. Pour in melted chocolate and peppermint.
Step 4: Add in the flour and baking soda, then mix together with the peppermint and chocolate into the butter, sugar, and eggs until light and fluffy.
Step 5: Scoop the batter using a large cookie scoop and place onto a baking sheet. Cover with cling wrap for 2 hours or overnight. 30 minutes prior to baking, preheat the oven to 350º.
Step 6: Line another baking sheet and place 8 cookie balls on the sheet and at bake 350° for 11-12 minutes. Let cool for 30m before serving.
Chocolate Peppermint Cookies FAQs
You can store any cookies in a plastic or glass container and can be left on the countertop for up to 5 days.
If you have leftover or want to make a batch for another day, freeze the cookie dough in an air tight freezer storage bag and be sure to label the date in which the dough was formed. Also, indicate the bake time and temp: bake at 325º for 18 minutes.
There are some pretty incredible cookie recipes on my site, take a look!
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Chewy Chocolate Peppermint Cookies
Equipment
- 1 hand or stand mixer
- 1 large mixing bowl
- 1 kitchen scale optional
- 1 spatula
- measuring cups and spoons
- 1 baking sheet
- parchment paper
- 1 Cookie scoop
Ingredients
- 300 grams All Purpose Flour Approximately 2 ¼ cups
- 1 teaspoon Baking Soda
- 2 large Eggs room temperature
- 8 oz Butter room temperature; salted
- 100 grams Cane Sugar ½ cup
- 125 grams Light Brown Sugar Approx ½ cup
- 220 grams Melted Chocolate 1 cup
- 7 drops Peppermint extract
- 1 cup Semisweet Chocolate Chips
Instructions
- Start by creaming together the butter and sugar. Proper creaming should take approximately 5 minutes.
- Once the butter and sugar are creamed and fluffy, add in eggs one at a time and mix.
- Pour in melted chocolate and peppermint, then whisk to incorporate.
- Slowly pour in flour and baking soda and fold in the chocolate chips.
- Scoop the batter using a large cookie scoop and place onto a baking sheet. Cover with plastic wrap for 1 hour or overnight.
- 30 minutes prior to baking, preheat the oven to 350º.
- Line another baking sheet and place 8-9 cookie balls on the sheet and bake 350° 11-12 minutes.
- Let cool for 30m before serving.
Robyn says
You weren’t kidding when you said these were chewy cookies. OMG they are a knockout! The peppermint is so tasty too. Thank you for the perfect Christmas cookie!