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Close up of a soft chocolate peppermint cookie with candy cane pieces

Chocolate Peppermint Cookies Recipe

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 cup chocolate chips
  • 1/2 cup crushed candy canes for topping

Equipment

  • Large mixing bowl
  • medium mixing bowl
  • whisk
  • electric mixer
  • baking sheets
  • parchment paper
  • cookie scoop
  • wire rack
  • Measuring cups and spoons
  • zip bag and rolling pin

Method
 

  1. Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl. Sift the cocoa if it looks lumpy, because lumps stay lumpy in the dough.
  2. Beat the softened butter, granulated sugar, and brown sugar in a large bowl until fluffy, about 2 minutes. Add the eggs one at a time, then beat in the vanilla and peppermint extract.
  3. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chocolate chips.
  4. Scoop 2 tablespoons of dough per cookie onto lined baking sheets, 2 inches apart.
  5. Bake at 350 degrees F for 10 to 12 minutes, until the edges look set but the centers still look soft.
  6. As soon as the cookies come out of the oven, while they are still hot, sprinkle the crushed candy canes over the tops and press them in gently. Cool on the pan for 5 minutes, then move to a wire rack. The cookies firm up as they cool.

Notes

Do not overbake.
Add the candy canes while the cookies are hot.
Measure peppermint extract exactly.
Freeze scooped dough up to 2 months.