Introduction

Easy Chocolate Peppermint Cookies combine rich cocoa flavor with a refreshing hint of mint, topped with creamy frosting and festive crushed candy canes. These soft, chewy treats are perfect for holiday gatherings or anytime you want a delightful seasonal dessert.

The image shows four round chocolate cookies on a white marbled surface, each cookie thick and dark brown with a slightly cracked texture. Each cookie is topped with a thick, smooth layer of creamy white frosting, spread evenly across the top. Crushed red and white peppermint candy pieces are sprinkled generously over the frosting, adding a pop of color and texture. One cookie in the foreground has a bite taken out, revealing a moist, soft inside with melty chocolate chips embedded. Scattered chocolate chips and small pieces of peppermint candy surround the cookies, enhancing the festive look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2⅓ cups all-purpose flour (spooned and leveled)
½ cup unsweetened cocoa powder
¾ teaspoon baking soda
¼ teaspoon baking powder
1 cup salted butter (softened)
1 cup light brown sugar (packed)
⅔ cup granulated sugar
2 large eggs
1½ teaspoons vanilla extract
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)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
Step 2: In a large bowl, beat together the 1 cup salted butter, light brown sugar, and granulated sugar until fluffy and creamy. Scrape the sides of the bowl to mix evenly.
Step 3: Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract until the batter is smooth and glossy.
Step 4: In another bowl, sift together the flour, cocoa powder, baking soda, and baking powder. Gradually fold the dry ingredients into the wet mixture, avoiding overmixing. Fold in the semi-sweet chocolate chips gently.
Step 5: Scoop generous portions of dough onto the prepared baking sheet, spacing them to allow room for spreading.
Step 6: Bake for about 9 minutes. The edges should be set, while the centers remain slightly jiggly for a soft, chewy texture. Let rest on the tray for a few minutes before transferring to a wire rack to cool completely.
Step 7: While the cookies cool, prepare the frosting by beating the 8 oz cream cheese and ½ cup salted butter together until smooth and silky.
Step 8: Add the sifted powdered sugar and peppermint extract, mixing until light and fluffy. If the frosting feels too soft, chill it in the fridge for 10 minutes to firm up.
Step 9: Once the cookies are fully cooled, spread a generous layer of frosting on each one. Sprinkle with crushed candy canes for a festive finish.

Tips & Variations

For an extra minty flavor, add a little more peppermint extract to the frosting, but be careful not to overpower the chocolate.
Use white chocolate chips instead of semi-sweet for a sweeter twist.
Substitute crushed peppermint candies with finely chopped Andes mints for a smoother texture.
Make ahead: bake the cookies and store unfrosted in an airtight container to frost just before serving.

Storage

Store frosted cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture. Unfrosted cookies can be stored at room temperature for up to 3 days or frozen for up to 3 months.

How to Serve

Three round chocolate cookies are placed on a white marbled surface, each topped with a thick, creamy layer of white frosting that has a soft, smooth texture. The frosting is evenly spread in a circular shape on top of the dark, slightly cracked cookie base. Small pieces of crushed red and white peppermint candy are sprinkled over the frosting, adding a festive touch. Around the cookies, there are scattered chocolate chips and more crushed peppermint bits, creating a festive and inviting presentation. The lighting is natural, casting soft shadows, highlighting the texture of the cookie and frosting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, and ensure your baking powder is gluten-free. The texture may vary slightly but will still be delicious.

Can I skip the frosting?

Absolutely! These cookies are tasty on their own without frosting. You can also dust them lightly with powdered sugar or drizzle melted chocolate instead.