These Chocolate Peppermint Cookies are the perfect holiday treat to impress a crowd! These cookies are a chocolate lovers dream and all topped off with crushed candy canes to make the perfect Christmas cookie!

Chocolate Peppermint Cookies stacked on a rose gold cooling rack.

It is that time of year where everyone is looking for that perfect cookie to take to holiday parties! This Chocolate Peppermint Cookie recipe is it! Your friends and family will fall in love with this recipe. The best part? These cookies are super easy to whip together.

Overhead shot of the finished cookies on a baking sheet.

WHY YOU WILL LOVE THESE COOKIES!

Perfect for holiday parties! Everyone loves chocolate and peppermint so you know they will be a huge hit!
Simple and come together in under 20 minutes!
Easy to customize to your families preferences or get creative!

Overhead shot of the finished dough in the mixing bowl.

The cookie dough rolled out into balls on a baking sheet.

Chocolate Peppermint Cookie Ingredients

Unsalted Butter– You will want to make sure that you let your butter come to room temperature before starting this recipe.
Granulated and Brown Sugar– I love using a mixture of sugar to get that perfect amount of sweetness. You can substitute granulated sugar if you do not have brown.
Vanilla and Peppermint Extract– If you want to omit the vanilla extract you can, however I recommend using both!
Semi-sweet or Dark Chocolate Chips– I recommend using a high quality chocolate such as Ghirardelli or Nestle.
Crushed Peppermint Candy– You can use candy canes are just hard peppermint candies. Totally up to you!

You will also need: all-purpose flour, cocoa powder, baking soda and powder, salt, and one egg to complete this recipe.

Overhead shot of the ingredients needed to make this recipe.

VARIATIONS

Cookies are so fun because they are so versatile and you can change them up to fit your families needs or just to make them more fun! You can try;

Use white chocolate instead of semi-sweet. You could also use chocolate chunks instead of chips!
You can use crushed Andes Mints or really any other candy you wish! Get creative and top your cookies with your favorite crushed chocolate bar.
Omit the peppermint flavor altogether and you will have the perfect chocolate cookie base!

Three Chocolate Peppermint cookies stacked on a white plate with a bite removed from the top cookie showing the inside.

Chocolate Peppermint Cookie Notes

Sometimes it can be a pain to crush peppermint candy. I have found that the best option is to buy the peppermint chips that are already crushed for you! I found mind at Walmart.
When you remove the cookies from the oven they should be set around the outside but still look a a little undercooked in the center. You want that! They will continue baking on the baking tray after you remove them from the oven. If you continue baking them too long they will overbake!
Use parchment paper or a silicone mat when baking cookies. Nothing is worse than baking a batch of cookies and then they all stick to the pan!!

Overhead shot of a cookie topped with chocolate chips and crushed peppermint.

FREQUENTLY ASKED QUESTIONS

How do I store Double Chocolate Peppermint Cookies?

Place the cookies in an airtight container and store at room temperature for 5 days. If you need to stack the cookies, I recommend separating them with parchment paper so they do not stick to each other.

Double Chocolate Peppermint Cookies on a plate with a jar of peppermint candies in the background.

Can I make a larger batch?

Yes, this recipe can easily be doubled or tripled.

Overhead view of five cookies on a white plate with a teal linen in the background.

Do I have to sift the dry ingredients?

I recommend sifting to break up the cocoa powder so that there aren’t any clumps. If you want to skip this step, take care to mix the powder in well, and break up any large pieces.

Double Chocolate Peppermint Cookie sliced open so you can see the gooey chocolate inside.

Do I need to refrigerate the dough?

These cookies are baked right away! No refrigeration needed! If you do want to make the dough in advance, then it can be refrigerated for up to 3 days. Set the dough on the counter for 30 minutes before baking or it will not spread.