Chocolate Peppermint Cookies
These chocolate peppermint cookies are the kind of bake that instantly makes the house smell like Christmas. You get a soft and chewy double chocolate cookie base, a hint of cool peppermint, and a festive finish of white chocolate and crushed candy canes. They look impressive but they are simple enough for a quick December baking session.
I make these every year because they strike the perfect balance between rich chocolate and fresh peppermint. They hold their shape, stay fudgy in the middle and never spread too much. The crunchy candy cane topping is the best bit because it melts slightly into the white chocolate as it sets.
Why You’ll Love This Recipe
- Soft, chewy bakery style cookies that stay thick.
- Festive peppermint flavor that pairs perfectly with chocolate.
- No fancy equipment needed beyond a stand mixer.
- Minimal chilling and reliable results every time.
- Easy to decorate with melted white chocolate and crushed candy canes.
- Perfect for gifting or adding to a Christmas cookie box.
Ingredients Breakdown
These cookies use simple everyday baking ingredients but each one plays a role. Be sure to check the recipe card for a full list of ingredients and quantities.
Cold unsalted butter gives structure and reduces spread.
Light brown sugar adds moisture and chew.
Caster sugar helps the edges crisp slightly.
Egg binds the dough and helps with structure.
Vanilla extract boosts the chocolate flavour.
Peppermint extract gives a cooling, festive finish. Don’t use too much though!
Plain flour forms the base of the dough.
Cocoa powder provides the chocolate backbone.
Cornflour keeps the cookies tender and thick.
Bicarbonate of soda gives lift.
Salt balances sweetness.
Chocolate chips make the centres melty and rich.
White chocolate for dipping.
Crushed candy canes add crunch and colour. Annoyingly our supermarket only had green and red ones, I wanted the classic red and white instead!
Step by Step Instructions
Mix the butter and sugars. Add cold cubed butter, light brown sugar and caster sugar to your stand mixer. Beat until sandy and combined.
Add the egg and extracts. Mix in the egg, vanilla and peppermint extract.
Add the dry ingredients. In a separate bowl whisk flour, cocoa powder, cornflour, bicarbonate of soda and salt. Add to the mixer and blend into a thick dough.
Add the chocolate chips. Fold through until evenly distributed.
Chill the dough. Scoop into balls and chill for 30 minutes.
Bake. Heat the oven to 175 ºC and bake the cookies for 10 to 12 minutes. The edges should be set while the middles stay soft.
Cool. Leave on the tray for 10 minutes then move to a wire rack.
Decorate. Dip half of each cookie into melted white chocolate (or drizzle it over as I did), then sprinkle crushed candy canes over the top. Leave to set.
FAQ
Can I freeze the cookie dough?
Yes. Freeze the dough balls on a tray then store them in a bag. Bake from frozen by adding 1 to 2 minutes.
Can I reduce the peppermint?
Yes. Use ¼ teaspoon for a subtle flavour or increase to 1 teaspoon for a stronger taste.
Will another chocolate work?
Milk or dark chocolate chips inside the dough are both fine. You can also use peppermint chocolate chunks for extra flavour.
How long do they keep?
Around 4 to 5 days in an airtight container. The candy cane topping will soften slightly over time.
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Double Chocolate Peppermint Cookies
Equipment
- Stand Mixer or hand mixer
- Baking Sheet
- Baking Paper/Greaseproof Paper
- Small Microwave Safe Bowl or saucepan
- Cookie Scoop optional
Ingredients
- 125 grams unsalted butter cold and cubed ½ cup + 1 tbsp
- 150 grams light brown sugar ¾ cup
- 75 grams caster sugar ⅓ cup
- 1 large egg
- 1 teaspoon vanilla extract
- ½ to 1 teaspoon peppermint extract
- 160 grams plain flour 1 ⅓ cups
- 50 grams cocoa powder ½ cup
- 1 tablespoon cornflour cornstarch
- ½ teaspoon bicarbonate of soda baking soda
- ½ teaspoon salt
- 150 grams chocolate chips any variety 1 cup
- 150 grams white chocolate melted for dipping or drizzling 1 cup
- Crushed candy canes for topping
Instructions
- Mix the butter and sugars. Add cold cubed butter, light brown sugar and caster sugar to your stand mixer. Beat until sandy and combined.
- Add the egg and extracts. Mix in the egg, vanilla and peppermint extract.
- Add the dry ingredients. In a separate bowl whisk flour, cocoa powder, cornflour, bicarbonate of soda and salt. Add to the mixer and blend into a thick dough.
- Add the chocolate chips. Fold through until evenly distributed.
- Chill the dough. Scoop into balls and chill for 30 minutes.
- Bake. Heat the oven to 175 C and bake the cookies for 10 to 12 minutes. The edges should be set while the middles stay soft.
- Cool. Leave on the tray for 10 minutes then move to a wire rack.
- Decorate. Dip half of each cookie into melted white chocolate, then sprinkle crushed candy canes over the top. Leave to set.
