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    Home » Chocolate Peppermint Cookies

    Chocolate Peppermint Cookies

    Published: Dec 5, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    These chocolate peppermint cookies have soft centers, chewy edges, and are rich and chocolatey. Mint chocolate cookies are easy to make in 10 minutes and don't require any chilling - a simple and easy holiday cookie!

    a stack of 4 Chocolate Peppermint Cookies, the top one with a bite taken out

    This chocolate peppermint cookie recipe is a delicious holiday treat for chocolate lovers.

    A rich and chocolatey cookie dough is infused with peppermint extract and chopped peppermint bark. They are fudgy with soft centers and crisp edges and a crunchy sugary coating.

    Chocolate mint cookies are easy to make with simple ingredients and don't need to be chilled (although you can chill the dough if desired).

    2 Chocolate Peppermint Cookies cut in half so the gooey centers are showing resting on 3 other full cookies

    Chocolate Peppermint Cookies: Ingredients & Substitutions

    overhead view of the ingredients in this Chocolate Peppermint Cookie recipe
    • Salted Butter. Unsalted butter works well too, however I recommend tasting the dough to ensure that it’s salted to your liking. A vegan butter substitute and coconut oil also work well.
    • Granulated Sugar.  White granulated sugar or organic cane sugar both work well in this recipe.
    • Flour. I recommend using an unbleached, all-purpose flour, or use a gluten-free all-purpose baking to make them gluten-free.
    • Peppermint/vanilla extract. I included what I believe is the perfect ratio of both extracts to make the most delicious cookies - feel free to adjust to your own tastes.
    • Peppermint bark. The melty chopped peppermint bark makes these cookies so delicious. It's easy to find peppermint bark during the holiday season at a grocery store (Ghirardelli makes squares and Hersheys makes bells), Trader Joe's, Williams Sonoma, etc. If you would like to make these and it's not the holidays, I suggest using another mint chocolate like andes chips (or chopped andes mints), chopped Fannie May mint meltaways or Frango mints, mint truffles, etc.
    a stack of four chocolate mint cookies - the top one with a bite taken out of it

    How to Make Chocolate Peppermint Cookies

    Let's walk through this chocolate mint cookie recipe step-by-step, and don't forget to watch the video.

    Begin by preheating your oven to 375 degrees F and lining 2 baking sheets with parchment paper or silicone baking mats, then set them aside.

    Next, combine the dry ingredients (minus the sugar) together in a medium bowl.

    two photos showing How to Make Chocolate Peppermint Cookies - combining the dry ingredients

    Then, in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together butter, brown sugar and granulated sugar until combined.

    two photos showing How to Make Chocolate Peppermint Cookies - combining the butter and sugars

    Next, beat in the eggs, vanilla extract and peppermint extract.

    two photos showing How to Make Chocolate Peppermint Cookies - adding egg and extracts

    Then, beat the dry ingredients into the wet mixture until combined.

    two photos showing How to Make Chocolate Peppermint Cookies - combining wet and dry ingredeints

    Next, add the chopped peppermint bark and beat on low speed until it's evenly distributed throughout the dough.

    two photos showing How to Make Chocolate Peppermint Cookies - stirring in peppermint bark

    Once the dough is made, you can choose to chill it for a while if you'd prefer to make the dough ahead of time before you're ready to bake. Chilling is not required.

    Use a 1 – 1 ½ TBS cookie scoop to measure out the chocolate peppermint cookie dough and then roll it into balls.

    Put ¼ cup sugar into a small bowl and roll each portion of dough in the sugar. Place the dough balls on prepared cookie sheets evenly spaced, with at least 1 ½” between the cookies.

    Then, bake in preheated oven for approximately 8-9 minutes.

    two photos showing How to Make Chocolate Peppermint Cookies - before and after baking

    Take the chocolate peppermint cookies out when they are just *BARELY* set, and starting to crackle around the edges. Let them sit on the baking pan for 2-5 minutes before removing to cooling rack.    

    6 chocolate mint cookies on a cooling rack

    Store

    Store leftover cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.

    Freeze

    You can freeze these chocolate mint cookies in one of two ways.

    1. Freeze the dough. Roll the cookie dough into balls and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions. 
    2. Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month. Thaw slowly at room temperature.
    a stack of 4 Chocolate Peppermint Cookies, the top one is cut in half so the gooey insides of both halves are showing

    Recipe FAQs

    How do you know when chocolate peppermint cookies are done?

    You know these cookies are done when the tops and edges are just barely set. Be very careful not to over bake - they have a short bake time of 8-9 minutes.

    Can I double this recipe?

    Absolutely, this recipe doubles very well. You can click on the "2X" button in the recipe card for ingredient measurements of a double recipe.

    Can you freeze chocolate peppermint cookies?

    Yes, you can freeze these chocolate cookies for up to 1 month in the freezer if they are baked. However, I recommend freezing the dough balls, thawing and then baking them fresh for the best results..

    a chocolate mint cookie cut in half resting on 3 other cookies

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Chocolate Peppermint Cookies

    Chocolate peppermint cookies

    Laura
    These chocolate peppermint cookies have soft centers, chewy edges, and are rich and chocolatey. Mint chocolate cookies are easy to make in 10 minutes and don't require any chilling - a simple and easy holiday cookie!
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 9 mins
    Total Time 19 mins
    Course cookies, Dessert
    Cuisine American
    Servings 16 cookies
    Calories 185 kcal

    Equipment

    • KitchenAid Mixer
    • hand mixer
    • measuring spoons
    • measuring cups
    • silicone baking mat
    • spatula
    • glass batter bowl
    • baking sheet
    • Parchment Paper

    Ingredients
     
     

    • ½ cup salted butter softened
    • ½ cup granulated sugar
    • ½ cup light brown sugar
    • 1 large egg
    • 1 tsp vanilla extract
    • ½ tsp peppermint extract
    • 1 ¼ cups all-purpose flour
    • ¼ cup unsweetened cocoa powder
    • ½ tsp baking soda
    • ¼ tsp baking powder
    • ½ tsp sea salt
    • ½ cup peppermint bark chopped
    • ¼ cup sugar for rolling or sprinkles

    Instructions
     

    • Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats, and set aside.
    • In a medium bowl combine flour, baking soda, sea salt, baking powder, and cocoa powder. Set aside.
    • In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together butter, brown sugar and granulated sugar until combined.
    • Beat in eggs, vanilla and peppermint extract.
    • Mix in the dry ingredients until combined.
    • Add chopped peppermint bark and beat on low speed to combine.
    • Use a 1 – 1 ½ TBS cookie scoop to measure out dough and then roll it into balls.
    • Put ¼ cup sugar into a small bowl. Roll each ball in the sugar.
    • Place on prepared cookie sheets evenly spaced, with at least 1 ½” between the cookies.
    • Bake in preheated oven for approximately 8-9 minutes. Take them out when they are just *BARELY* set, and starting to crackle around the edges.
    • Let them sit on the baking pan for 2-5 minutes before removing to cooling rack.

    Video

    Notes

    Optional: you can chill the dough if desired or if you'd prefer to make the dough ahead of time before baking the cookies. 

    Ingredient substitutions

    • Salted Butter. Unsalted butter works well too, however I recommend tasting the dough to ensure that it’s salted to your liking. A vegan butter substitute and coconut oil also work well.
    • Granulated Sugar.  White granulated sugar or organic cane sugar both work well in this recipe.
    • Flour. I recommend using an unbleached, all-purpose flour, or use a gluten-free all-purpose baking to make them gluten-free.
    • Peppermint/vanilla extract. I included what I believe is the perfect ratio of both extracts to make the most delicious cookies - feel free to adjust to your own tastes.
    • Peppermint bark. The melty chopped peppermint bark makes these cookies so delicious. It's easy to find peppermint bark during the holiday season at a grocery store (Ghirardelli makes squares and Hersheys makes bells), Trader Joe's, Williams Sonoma, etc. If you would like to make these and it's not the holidays, I suggest using another mint chocolate like andes chips (or chopped andes mints), chopped Fannie May mint meltaways or Frango mints, mint truffles, etc.

    Store

    Store leftover cookies in an airtight container at room temperature for up to 5 days in the refrigerator for up to 1 week.

    Freeze

    You can freeze these chocolate mint cookies in one of two ways.
    1. Freeze the dough. Roll the cookie dough into balls and place them on a large baking sheet. Transfer to the freezer to flash-freeze. Once frozen, transfer to an airtight container to freeze for up to two months. To bake, remove dough from freezer and let it come to room temperature, then bake according to the recipe instructions. 
    2. Freeze baked cookies. Transfer baked and cooled cookies to an airtight container and freeze for up to 1 month. Thaw slowly at room temperature.

    Nutrition

    Serving: 1cookieCalories: 185kcalCarbohydrates: 26gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 25mgSodium: 164mgPotassium: 53mgFiber: 1gSugar: 17gVitamin A: 192IUCalcium: 26mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    The photos in this post were taken by Angelina from Baked Ambrosia.

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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