Chocolate Peppermint Cookies are semi-homemade Christmas cookies that are perfectly rich and chewy with a mouthwatering chocolate mint flavor. Add this easy recipe to your holiday baking list to share with friends, family or at Christmas cookie exchange.
Are you doing any holiday baking this year? I tend to make the same recipes year after year, but I also like to throw a few newbies in the mix. Keeps things interesting!
These Chocolate Mint Cookies are the perfect addition to your baking roster. Not only are the easy to make with a few time-saving shortcuts, but they are also scrumptious. Chocolate lovers are going to be over the moon over this cookie recipe.
And can you get any more festive than the chocolate mint flavor combo? So good!
Why You’ll Love Peppermint Chocolate Chip Cookies
- Festive holiday flavor
- Only 25 minutes to make
- Uses chocolate chip cookie mix to save time
- Perfect for Christmas cookie exchanges
- Full of chewy chocolate minty deliciousness
Ingredients for Chocolate Peppermint Cookies
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- Chocolate chip cookie mix: If you can’t find any chocolate chip cookie mix, you can make homemade chocolate chip cookies with the addition of cocoa.
- Salted butter: Feel free to switch this out to unsalted butter, but add an extra pinch of salt.
- Baking cocoa
- Large egg
- Peppermint extract: Mint extract can also be used.
- Candy canes: Put candy canes in a large Ziploc bag and crush them with a rolling pin.
How to Make Chocolate Peppermint Cookies
Step One: Preheat oven to 350F and line two sheet pans with parchment paper.
Step Two: In a large bowl, whisk together the chocolate chip cookie mix and baking cocoa.
Step Three: Add in the salted butter, milk, egg, and peppermint extract and stir until fully combined.
Step Four: Use a 2-inch cookie scoop to scoop out the cookie dough and roll into balls.
Step Five: Place on the sheet pan and then bake in the oven for 8 to 10 minutes or until the edges start to crack and harden.
Step Six: Once out of the oven, immediately sprinkle the tops of the cookies with finely crushed candy canes.
Step Seven: Allow cookies to cool slightly and serve warm. You can also let them cool to room temperature and serve later.
Equipment Needed to Make Chocolate Mint Cookies
- Sheet pans
- Parchment paper
- Mixing bowls
- Scraper spatula
- 2-inch cookie scoop
- Measuring cups and spoons
What to Serve with Peppermint Cookies
Variations and Substitutions
- Use your own homemade chocolate chip cookie if you don’t have chocolate chip cookie mix.
- No peppermint extract? Try mint extract or you could leave it out completely.
- Omit the candy canes to enjoy these cookies any time of year.
- Mix in mint chocolate chips for extra minty flavor.
- Add in even more chocolate with the addition of semisweet chocolate chips, chocolate chunks, dark chocolate chips, milk chocolate chips or even white chocolate chips.
- No candy canes? Crushed peppermint candies of any kind will work.
How to Store Chocolate Peppermint Cookies
Store any leftover cookies at room temperature in a covered container to keep them from drying out. They’ll keep for about 4 to 5 days.
You can also freeze these peppermint cookies, but the candy canes on top can get somewhat sticky in the freezer from the moisture. If you plan on freezing, don’t sprinkle the crushed candy canes on the cookies.
Store the cookies in a covered, freezer-safe, container with a layer of parchment or wax paper between each layer of cookies. They’ll keep for about 3 months in the freezer.
- If you don’t have any parchment paper, make sure you spray the sheet pans really well with cooking spray or grease them with cooking oil.
- The easiest candies to crush are candy canes. I like to use a rolling pin and a durable zipper bag, which allows for plenty of control when smashing the candies into the size of pieces that you prefer.
- You can also use a food processor to crush the candy canes, though you might get more of a powder this way. Make sure to pulse the candies in the food processor so they don’t become over processed.
- If you don’t have a cookie scoop, use a normal spoon and roll a ping pong sized ball of dough with your hands before placing it on the cookie sheet.
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You’ll also like these Chocolate Chip Pudding Cookies.
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
- 1 (17.5oz/496g) bag chocolate chip cookie mix
- 1/2 cup (1 stick) salted butter, softened
- 2 tablespoons baking cocoa
- 2 tablespoons milk
- 1 large egg
- 1 teaspoon peppermint extract
- 1/2 cup candy canes, finely crushed
- Preheat oven to 350F and line two sheet pans with parchment paper.
- In a large bowl, whisk together the chocolate chip cookie mix and baking cocoa.
- Add in the salted butter, milk, egg, and peppermint extract and stir until fully combined.
- Use a 2-inch cookie scoop to scoop out the cookie dough and roll into balls.
- Place on the sheet pan and then bake in the oven for 8 to 10 minutes or until the edges start to crack and harden.
- Once out of the oven, immediately sprinkle the tops of the cookies with finely crushed candy canes.
- Allow cookies to cool slightly and serve warm. You can also let them cool to room temperature and serve later.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 43Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 15mgCarbohydrates: 8gFiber: 0gSugar: 5gProtein: 1g