Description
Now that you know all the tips and tricks for these rich, chocolatey peppermint cookies, it’s time to start baking! Below you’ll find the full recipe card with everything you need — clear measurements, step-by-step directions, and a few quick notes to make your Christmas baking as smooth (and delicious) as possible.
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs
2 tsp vanilla extract
1 tsp peppermint extract
2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ cups semisweet chocolate chips
½ cup crushed peppermint candies
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream butter and sugars until light and fluffy.
Beat in eggs, vanilla, and peppermint extract.
In a separate bowl, combine flour, cocoa, baking soda, baking powder, and salt.
Gradually add dry ingredients to wet mixture; mix until combined.
Fold in chocolate chips and crushed peppermint.
Scoop dough into 2-tbsp portions onto baking sheets.
Bake 9–11 minutes or until edges are set.
Cool for 5 minutes, then transfer to a wire rack.
Optional: drizzle with melted chocolate or sprinkle more crushed candy on top.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 24 cookies
- Calories: 220 per cookie