The smell of cocoa and peppermint drifting through the house pulls me back to a winter afternoon when my kids were little and the radio played quietly in the corner while we rolled dough into clumsy rounds. I remember the sound of laughter as a tiny hand pressed a candy cane into a cookie, the gentle warmth of the oven, and the way that chocolate and mint filled the kitchen like a soft memory. If you love a recipe that makes a moment, this Easy Chocolate Peppermint Cookies recipe does that in spades, and it sits next to our other favorite treats like my chocolate raspberry sandwich cookies whenever the holidays come around.
Easy Chocolate Peppermint Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, toss in the salted butter, light brown sugar, and granulated sugar. Beat them together until fluffy and creamy.
- Add the eggs one at a time, then pour in the vanilla extract. Mix until everything is glossy and smooth.
- Sift together the flour, cocoa powder, baking soda, and baking powder in another bowl. Gradually fold the dry ingredients into the wet mixture.
- Finally, fold in the chocolate chips.
- Scoop generous portions of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for about 9 minutes, until the edges are set and the centers jiggle slightly. Let them rest for a few minutes before transferring to a wire rack to cool completely.
- While the cookies cool, make the frosting by beating the cream cheese and salted butter together until silky and smooth.
- Add the powdered sugar and peppermint extract, mixing until light and fluffy. Refrigerate briefly if too soft to spread.
- Spread frosting generously over each cooled cookie and sprinkle with crushed candy canes.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why This Easy Chocolate Peppermint Cookies Means So Much
This cookie recipe has roots in those small, ordinary days that turn into family lore. I first mixed up this batter on a rainy Saturday when we had plans canceled and suddenly had time to fill the kitchen with something joyful. The first batch was a little rough around the edges, but the flavor was honest and bright, and from then on it felt like a winter ritual.
What makes these Chocolate Peppermint Cookies feel like home is less about perfection and more about voice. The chocolate is deep and almost velvet, while the peppermint cuts through with a cool, clean note. Together, these Chocolate Peppermint Cookies feel both festive and familiar, like a warm blanket with a crisp edge. Every year, they become part of the background hum of our celebrations, baked quietly alongside laughter, music, and the comfort of being together.
I love that this recipe is forgiving. Sometimes life hands me a busy week, and sometimes I have an afternoon with nothing to do. Either way, the steps are straightforward and the result never demands a trophy. These cookies are the kind you make to share, to tuck into lunchboxes, to bring to a neighbor, and to keep a few close for the quiet moments when you need something comforting.
Bringing Easy Chocolate Peppermint Cookies Together
“Every time I stir this pot, it smells just like Sunday at home.”
The process of making these cookies has a rhythm that’s almost meditative. You start with the gentle thump of butter hitting the bowl, then the soft whisper of sugars folding together until they become a little cloud. The batter goes from dense to glossy when the eggs and vanilla slide in, and the cocoa gives everything a duskier color that promises richness.
When I fold in the chocolate chips, I listen for the little clinks they make as they sink into the dough. That sound tells me these Chocolate Peppermint Cookies will have pockets of molten chocolate in every bite. The peppermint frosting is quick and forgiving, coming together like a cool, pale ribbon you spread over warm cookies. A final sprinkle of crushed candy canes adds a bright, crunchy punctuation at the end, the kind of finishing touch that makes Chocolate Peppermint Cookies feel both festive and deeply comforting.
Pay attention to texture. The dough should feel soft and a touch silky, not dry. When the cookies come out of the oven, you want the edges to be set and the centers to still have a slight wobble. That wobble turns into a tender, chewy middle as the cookies cool. Breathe in the scent of cocoa and mint while you wait; it is part of the comfort.
Ingredients You’ll Need
2⅓ cups all-purpose flour (spooned and leveled)
½ cup unsweetened cocoa powder (sift if you can for a smoother dough)
¾ teaspoon baking soda
¼ teaspoon baking powder
1 cup salted butter (softened) (fresh butter gives this its richness)
1 cup light brown sugar (packed)
⅔ cup granulated sugar
2 large eggs
1½ teaspoons vanilla extract (a little extra vanilla if you love a cozy aroma)
1⅓ cups semi-sweet chocolate chips
½ cup salted butter (softened)
2½ to 3 cups powdered sugar (sifted)
8 oz cream cheese (softened)
⅓ teaspoon peppermint extract
Crushed candy canes (for garnish)
Each ingredient plays a small, honest role. The flour gives structure, the cocoa gives chocolate depth, and the sugars bring both moisture and chew. The combination of brown and granulated sugar makes the cookie tender and slightly caramel-y. I include two different softened butter measures because one is for the dough and the other is for a frosting that is both creamy and stable.
If you find your vanilla is a little old, don’t be afraid to add an extra splash. If your kitchen feels dry, a teaspoon of extra cream cheese in the frosting will help it spread more easily. Little adjustments like these are what home baking is about. They keep the recipe alive and personal.
Step-by-Step Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper, this keeps your cookies from sticking and makes cleanup a breeze. The oven needs to be fully warmed so the cookies bake evenly and the edges set just right.
In a large bowl, toss in the salted butter, light brown sugar, and granulated sugar. Beat them together until the mixture is fluffy, creamy, and smells like cookie magic. Don’t forget to scrape the sides so every bit of goodness is mixed in, this little step makes a big difference in texture.
Add the eggs one at a time, then pour in the vanilla extract. Mix just until everything comes together into a glossy, smooth batter. You will notice the batter lighten slightly and look more cohesive as the eggs bind everything.
In another bowl, sift together the flour, unsweetened cocoa powder, baking soda, and baking powder. Gradually fold the dry ingredients into the wet mixture, being gentle to avoid overworking the dough. Finally, fold in the semi-sweet chocolate chips so each cookie is full of melty chocolate pockets.
Scoop generous portions of dough onto your prepared baking sheet, leaving space for each cookie to spread as it bakes. I like them slightly large so they stay soft in the center; a cookie scoop makes this tidy and even.
Bake for about 9 minutes; the edges should be set, and the centers may still jiggle slightly. That’s the sweet spot for soft, chewy cookies. Let them rest for a few minutes on the tray, then transfer them to a wire rack to cool completely.
While the cookies cool, make the frosting by beating the cream cheese and salted butter together until silky and smooth. Take your time here; a smooth base makes for a lovely finish and prevents graininess.
Add the powdered sugar and peppermint extract, and mix until the frosting is light, fluffy, and perfectly minty. If it feels too soft to spread nicely, pop it in the fridge for 10 minutes, it makes frosting a breeze.
Once your cookies are fully cooled, spread a generous layer of frosting on each one. Sprinkle with crushed candy canes for that festive crunch and extra sparkle, because holiday cookies should always look as good as they taste. These finishing touches make the cookie sing on both texture and appearance.
Serving Easy Chocolate Peppermint Cookies With Family Warmth
I like to present these cookies on a simple platter with a linen napkin folded underneath to absorb any stray crumbs. A small stack in the center surrounded by a few loose crumbs and candy cane bits feels wonderfully homey. When we serve them, I often put out a pitcher of hot cocoa or a pot of strong coffee. The contrast of a warm drink with the cool mint in the cookie is such a comforting pairing.
These cookies are perfect to bring to a neighborhood party, to tuck into care packages, or to set out after a holiday meal. If you ever want a playful plate pairing, place a few with lighter cookies like snowballs for contrast. If you enjoy recipe swaps, consider pairing a plate of these with softer cookies such as our classic cherry snowball cookies for a beautiful spread where flavors bounce off one another.
Serving is a small ritual. Add a hand-written tag if you’re gifting them, or let the kids choose which ones get extra candy cane sprinkles. These small customs turn a simple cookie into a memory people want to keep.
Storing Easy Chocolate Peppermint Cookies for Tomorrow
Store these cookies in an airtight container at room temperature for up to three days and they will stay soft and tender. If you need to keep them longer, tuck the container into the fridge and they will last up to a week, though the frosting may firm up a bit. When you are ready to enjoy them again, let the cookies sit at room temperature for 30 minutes so the frosting softens and smells revive.
If you want to freeze them, do so without the candy cane garnish. Freeze the Chocolate Peppermint Cookies in a single layer on a tray until firm, then stack them with parchment between each layer in a freezer-safe container. Thaw overnight in the refrigerator and bring them back to room temperature before serving. The flavors deepen as they rest, and sometimes these Chocolate Peppermint Cookies taste even better a day after baking, softer, richer, and more settled.
A gentle reheating tip: pop a cookie in the microwave for 8 to 10 seconds to soften the center without melting the frosting. This tiny warm-up can bring out the chocolate’s gloss and let the peppermint aroma bloom again.
Clara’s Kitchen Notes
Use room temperature ingredients. When butter, eggs, and cream cheese are soft, they blend with less effort and give you a smoother dough and frosting. If you forget to thaw, place them in a warm spot for a little while rather than rushing with heat.
Sift your cocoa and powdered sugar. It helps avoid lumps and gives your dough and frosting a silkier texture. If you do find a lump, press it through a fine sieve or whisk vigorously.
Don’t over-bake. I say it again because it is the secret to chewiness. Pull the cookies when edges are set and centers wobble. They finish baking on the tray and develop that tender bite we love.
Crush candy canes with a rolling pin inside a bag. Keep some larger shards for crunch and some fine dust for a snowy dusting. It makes the cookie look like a little holiday scene.
Make the frosting a touch softer for spreading by briefly warming the bowl in your hands. If the frosting gets too soft, chill for 10 minutes to firm up. Small texture shifts matter.
These are simple tricks that make the routine feel deliberate. They also save time and minimize waste, which matters when life gets busy.
Family Variations on Easy Chocolate Peppermint Cookies
Chocolate Sandwich Version: Make pairs of cookies and sandwich a thick layer of frosting between them. Press in extra crushed candy cane around the edges for a festive cross-section.
Dark Chocolate Swap: Use dark chocolate chips or chunks for a bolder flavor. The deeper chocolate pairs beautifully with a touch more peppermint for balance.
Mint Chocolate Drizzle: Instead of frosting, melt a cup of semi-sweet chocolate with a teaspoon of coconut oil and drizzle it over cooled cookies. Sprinkle finely crushed candy cane for texture and sparkle.
Nutty Twist: Fold in a half cup of finely chopped toasted pecans or almonds into the dough. The nuts add a nutty counterpoint that keeps the cookies interesting.
Mini Cookie Tray: Make smaller dough portions for bite-sized cookies perfect for after-dinner nibbling. They bake faster, so watch closely for set edges and soft centers.
These variations keep the core comforts intact while letting your family find a version they love. Share the experiments with kids and let them vote. It becomes its own small tradition.
FAQs About Easy Chocolate Peppermint Cookies
Q: Can I make this ahead of time?
A: Yes, absolutely. These Chocolate Peppermint Cookies often taste even better the next day, once the flavors have had time to settle and come together. Store them in an airtight container for best results, and bring them to room temperature before serving so the texture and flavor really shine.
Q: Can I replace the cream cheese in the frosting?
A: Yes, you can swap the cream cheese for an equal amount of softened butter for a simpler frosting on these Chocolate Peppermint Cookies. Keep in mind that the cream cheese adds a gentle tang that pairs beautifully with mint and chocolate. If you go with all butter, chilling the frosting briefly will help it firm up before spreading.
Q: My dough seems dry. What should I do?
A: If your dough for these Chocolate Peppermint Cookies feels dry, add a teaspoon of milk at a time until it reaches a slightly softer, pliable texture. Be careful not to add too much liquid. Often, dry dough comes from overmeasuring flour, so spooning and leveling your flour can make all the difference.
Q: Can I use candy cane oil instead of peppermint extract?
A: Yes, you can use candy cane oil in these Chocolate Peppermint Cookies, but start with about half the amount and taste as you go, since oils are often much stronger than extracts. Peppermint extract tends to be more reliable and food-friendly for frosting, especially when you want a balanced mint flavor.
Q: How do I stop the chocolate chips from sinking?
A: If the dough for your Chocolate Peppermint Cookies seems a little loose, chilling it for about 10 minutes before baking can help. A firmer dough holds the chocolate chips in place and keeps them distributed more evenly throughout the cookies as they bake.
A Warm Note From My Kitchen
Thank you for letting these Chocolate Peppermint Cookies be part of your table. In my home, baking is a way to show care without fanfare, to hand someone warmth across a small napkin, and to make quiet afternoons feel tender. I hope this Easy Chocolate Peppermint Cookies recipe helps you find those moments. Whether you make a half batch of Chocolate Peppermint Cookies for a weeknight treat or a full tray for a crowd, may they bring the same comfort and simple joy that these cookies have given my family.
You can also find me sharing everyday baking moments, family favorites, and quiet kitchen rituals over on Pinterest and Facebook, where I love connecting with fellow home bakers. Whether you’re baking for a celebration or a slow morning at home, I’m so glad you’re here, and I hope these recipes keep your kitchen warm, familiar, and full of love.
