Chocolate peppermint cookies are the perfect holiday treat, combining rich chocolate and refreshing peppermint flavors in every bite.
These cookies are soft and chewy, topped with a satisfying crunch from candy canes.
Chocolate peppermint cookies are festively appealing, especially during the holiday season, making them a staple at holiday gatherings and cookie exchanges.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
I love cookie exchanges during the holidays. They are a cherished tradition that brings together friends, family, and neighbors to share the joy of homemade treats.
The concept is simple and festive, bringing together a sense of community. I love that each participant bakes a batch of their favorite cookies and then gathers to exchange them with others, resulting in a delightful assortment of sweets.
These are honestly my favorite holiday cookies. The chocolate base is soft and chewy, and a burst of Peppermint Andes is a perfect combination.
Sandra’s Tips
Other Holiday Cookies
pin to pinterest.
Chocolate Peppermint Cookies
Ingredients
- 1 cup butter softened
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs at room temperature
- 2 cups flour
- 3/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 1/2 cup chocolate chips
- 1 1/2 cups Andes Peppermint Crunch
- 6 candy canes crushed
Instructions
- Preheat oven to 350 degrees F (176 C).
- Cream butter and sugar until well combined; 1-2 minutes.
- Add eggs and extracts and beat until light and fluffy; 1-2 minutes.
- In a small mixing bowl, combine flour, salt, cocoa powder, baking soda, and powder, and stir together. Add to the batter and mix until well combined.
- Stir in chocolate chips and Andes Peppermint Crunch.
- Form small balls of dough (heaping 1 – 1 1/2 Tbsps); gently press the tops into crushed candy canes and arrange them 2 inches apart on an ungreased or parchment-lined baking sheet.
- Bake in preheated oven for 9-10 minutes. Remove from oven, cool for a couple of minutes on the baking pan, and then remove and allow to cool completely.
These are the best cookies ever! I LOVE that you added chunks of candy canes instead of just mint extract. DEE-licious.
Looks so good! I would love to make this!