Chocolate Peppermint Cookie Recipe
These Chocolate Peppermint Cookies were developed by a professional pastry chef to have a magical brownie-like texture and a festive addition of peppermint candy.
Nothing says “Holiday Season” like Chocolate Peppermint
In terms of flavor combinations, chocolate and peppermint is right up there with peanut butter and jelly, and tomatoes and basil. And chocolate and peppermint tastes BEST during the holiday season. It’s a fact.
This Chocolate Peppermint Cookies recipe has been developed using both cocoa powder and melted dark chocolate for the richest, deepest chocolate flavor. And, these cookies have a just-slight-underbaked chewy texture, so they almost eat like a brownie!
They also have both peppermint extract and crushed peppermint candy, so I guess you can say they’re double chocolate and double peppermint cookies!
These cookies are dedicated to the true lovers of the combination of chocolate and peppermint, but I think just about everybody will end up loving them!
Why you will love Peppermint Chocolate Cookies
- They have a magical texture that combines cookie and brownie. They’re shaped like a cookie with a crisp exterior, but the insides are velvety and chewy.
- The coating of crushed peppermint candy makes them a festive-looking addition to a cookie tray or gifting box.
- This recipe is versatile enough to use year-round. You can use vanilla extract in place of peppermint extract and skip the candy, and you just have a really great chocolate cookie.
Chocolate Peppermint Cookie Recipe Ingredients
- dark chocolate – you will need 4 ounces of high quality dark chocolate for these peppermint chocolate cookies. I used Harvest Chocolate Haiti Snacking Chocolate, and then I chopped it up even more. It is a rich 64% dark chocolate with notes of brown sugar and plum jam.
- cocoa powder – using a high quality cocoa powder makes all the difference in the best baked goods. I used Harvest Chocolate Organic Cocoa Powder. With tasting notes of fresh cocoa and creamy banana, this cocoa powder is all natural, never “dutched” (an industrial process which strips the powder of flavor through chemical washing) – no thanks!
- unsalted butter – adds richness and a buttery undertone.
- eggs – adds structure and moisture to the cookies.
- granulated sugar – adds sweetness and creates a tender cookie crumb.
- dark brown sugar – enhances moisture and adds a caramel-like depth of flavor.
- kosher salt – crucial in baked goods to balance sweetness.
- peppermint extract – infuses the cookies with a cool, refreshing peppermint aroma.
- all-purpose flour – the main dry ingredient in the cookie batter, and what provides the structure of the cookies.
- crushed peppermint candy – adds a festive look and flavor!
What chocolate is best for Chocolate Peppermint Cookies?
You may remember from our Halloween brownies recipe that I’ll be working together with Elizabeth (my childhood neighbor!) and her husband Matt at Harvest Chocolate in Tecumseh, Michigan to bring you chocolate dessert recipes.
These former restaurant chefs create chocolate that is not only delicious, but ethically sourced and environmentally sustainable. They source their beans directly from farmers, ensuring fair wages and sustainable farming practices.
Their products are simply the best chocolate I’ve ever tasted, and I’m so lucky that they’re developing amazing chocolate recipes that I get to share with you!
While I mentioned above that we used their Haiti Snacking Chocolate to develop this recipe, any of their varieties (they also have Ghana, Guatemala, Costa Rica and Ecuador) would work great in these chocolate candy cane cookies.
How to make Chocolate Peppermint Cookies
1. PREP. Preheat your oven and line two rimmed baking pans with parchment paper.
2. STIR. In a heatproof bowl or a large liquid measuring cup, stir together the chopped chocolate and half of the cocoa powder.
3. MELT. Melt the butter in a small pot on the stove.
4. POUR. Once the butter is melted, pour it over the chocolate mixture and let it sit for 10 seconds.
5. STIR AGAIN. Stir until all the chocolate bits are melted and the mixture is smooth.
6. MIX. Place the eggs, granulated sugar, brown sugar and salt in the bowl of a stand mixer fitted with the whisk attachment and mix for 5 minutes.
7. PEPPERMINT AND CHOCOLATE. Add the peppermint extract, then slowly stream in the melted chocolate.
8. FINISH MIXING. Scrape down the sides of the bowl, then add the flour and remaining cocoa powder. Mix on low speed to just *begin* combining, but then remove the bowl from the mixer and use a rubber spatula to finish folding the flour into the batter by hand. Fold only until the flour is just incorporated, and do not overmix.
9. SCOOP AND BAKE. Use a 2 tablespoon cookie scoop [affiliate link] to scoop the batter onto the prepared pans. Bake 8 minutes.
10. FINISH. Remove the cookies from the oven and immediately bang the baking pans on the counter a couple of times to give the cookies a beautiful crinkled texture. Then immediately sprinkle with the crushed peppermint candy. Allow the cookies to cool completely before serving.
Substitutions and Variations for Chocolate Candy Cane Cookies
- CANDY – You can find crushed peppermint candy [affiliate link] in the baking aisle of some grocery stores, but if not, you can simply crush up some candy canes!
- EXTRACT – You can use vanilla extract in place of peppermint extract and skip the candy for a really great chocolate cookie.
- ESPRESSO – add a teaspoon of instant espresso granules to add an additional depth of flavor.
Home Chef Tips for Peppermint Chocolate Cookies
- Make sure your eggs are at room temperature so they smoothly incorporate into the batter.
- The chocolate needs to be pretty finely chopped. I started with Harvest Chocolate Snacking Chocolate, and then chopped it even smaller.
- Now, if you’ve chopped your chocolate too large, and it doesn’t melt all the way in Step 3, well, I’ve been there and done that. No worries – just microwave the mixture for 10 seconds, then stir. Continue this process until all chocolate is fully melted.
How to store Chocolate Candy Cane Cookies
Store these peppermint chocolate cookies in an airtight container at room temperature for up to a week (if you can resist them that long).
Peppermint Chocolate Cookies
These Chocolate Peppermint Cookies were developed by a professional pastry chef to have a magical brownie-like texture and a festive addition of peppermint candy.
Ingredients
- 4 ounces dark chocolate, finely chopped
- 1/2 cup cocoa powder, divided
- 1/3 cup unsalted butter
- 2 eggs, room temperature
- 3/4 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1 teaspoon kosher salt
- 1-1/2 teaspoons peppermint extract
- 3/4 cup all-purpose flour
- 1/4 cup crushed peppermint candy
Instructions
- Preheat oven to 350 degrees F. Line two rimmed baking pans with parchment paper.
- In medium heatproof bowl, stir together chocolate and 1/4 cup cocoa powder.
- Melt butter in small pot over medium-low heat.
- Once butter is melted, pour over chocolate mixture.
- Let sit for 10 seconds, then stir until all chocolate is melted and mixture is smooth. If your chocolate doesn't melt all the way, see note below.
- Place eggs, granulated sugar, brown sugar and salt in bowl of stand mixer fitted with whisk attachment. Mix on medium-high speed 5 minutes.
- Reduce mixer to low and add peppermint extract. Then, slowly stream in melted chocolate until all chocolate is incorporated.
- Scrape down sides of bowl with rubber spatula. Add flour and remaining 1/4 cup cocoa powder. Mix on low speed to just begin combining, but then remove bowl from mixer and use rubber spatula to finish folding flour into batter until flour is just incorporated. Do not overmix.
- Use 2 tablespoon cookie scoop to scoop onto prepared baking pans. Transfer to oven and bake 8 minutes.
- Remove from oven and bang baking pans on the counter a couple of times to give the cookies a beautiful crinkled texture. Immediately sprinkle cookies with crushed peppermint.
- Allow cookies to cool completely on baking pans before serving. Store cookies in airtight container at room temperature for up to 3 days.
Notes
If you’ve chopped your chocolate too large, it may not melt all the way in Step 3. No worries - just microwave the mixture for 10 seconds, then stir. Continue this process until all chocolate is fully melted.
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Nutrition Information:
Yield: 17 Serving Size: 1Amount Per Serving: Calories: 175Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 32mgSodium: 87mgCarbohydrates: 27gFiber: 1gSugar: 19gProtein: 2g
This website provides estimated nutrition information as a courtesy only. Nutrition information does not include any optional ingredients or toppings. You should calculate the nutrition information with the actual ingredients used in your recipe using your preferred nutrition calculator.
