Name: peppermint chocolate cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup unsalted butter, softened; 1 cup brown sugar, packed; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon peppermint extract; 1 cup semi‑sweet chocolate chips; 1/2 cup crushed peppermint candies

peppermint chocolate cookies

Published on October 03, 2025

4.8 (245 reviews)

A few weeks ago I was craving something that felt both nostalgic and novel, so I turned to the classic pairing of chocolate and mint. The result? Peppermint chocolate cookies that melt in your mouth y

Save This Recipe!

Click to save for later - It only takes 2 seconds!

Prep Time

15 min

Cook Time

12 min

Servings

24 cookies

Why You'll Love This Recipe

✓ Refreshing Flavor Combo: Cool peppermint balances sweet dark chocolate, creating a sophisticated taste that feels festive yet everyday‑friendly.

✓ Soft‑Chewy Texture: A butter‑rich dough stays tender after baking, while a thin chocolate glaze adds a satisfying snap.

✓ Easy to Make: Only ten ingredients, no special equipment, and a quick bake time make these cookies perfect for any skill level.

The secret lies in using high‑quality dark chocolate and a dash of peppermint extract, which together create depth without overwhelming sweetness. I also added a touch of espresso powder to accentuate the chocolate’s richness.

These cookies are perfect for holiday gatherings, coffee breaks, or anytime you need a bite‑size pick‑me‑up. Their balanced flavor and soft‑chewy crumb make them a crowd‑pleaser that’s simple enough for weeknight baking.

½ tsp baking soda Ensures a slight rise and tender crumb.

¼ tsp salt Balances sweetness.

¾ cup (170 g) unsalted butter, softened Room temperature for even mixing.

½ cup (100 g) granulated sugar Creates a light sweetness.

½ cup (110 g) packed brown sugar Adds moisture and depth.

1 large egg Binds the dough.

1 tsp vanilla extract Enhances overall flavor.

½ tsp peppermint extract Adjust to taste; a little goes far.

1 cup (175 g) dark chocolate chips 70 % cacao for a rich bite.

Instructions

Mix dry ingredients

In a medium bowl whisk together flour, baking soda, and salt. This evenly distributes leavening agents and prevents pockets of salt.

Pro Tip: Sift the flour for an extra‑light crumb.

Cream butter and sugars

Using a handheld mixer, beat butter, granulated sugar, and brown sugar on medium speed until pale and fluffy, about 3 minutes. This incorporates air for a tender texture.

Pro Tip: Scrape the sides frequently for uniform color.

Add wet ingredients

Beat in the egg, vanilla, and peppermint extract until just combined. Over‑mixing will develop gluten, making the cookies tough.

Pro Tip: Add peppermint extract gradually; you can increase later if needed.

Combine dry & chocolate

Gradually fold the flour mixture into the butter blend, then stir in dark chocolate chips until evenly distributed. The dough should be slightly sticky.

Pro Tip: Chill the dough 15 minutes for cleaner scoops.

Bake

Scoop rounded tablespoons onto parchment‑lined trays, spacing 2 inches apart. Bake at 350°F (175°C) for 10‑12 minutes, until edges are set but centers still soft. Cool on a wire rack.

Pro Tip: Rotate the sheet halfway through for even browning.

Expert Tips

Tip #1: Chill for shape

Refrigerate the dough 30 minutes before scooping; it firms up, preventing spreading and giving each cookie a defined edge.

Tip #2: Double‑dip for crunch

After baking, dip half of each cookie in melted dark chocolate and let set. The contrast adds a satisfying snap.

Tip #3: Adjust mint intensity

If you prefer a subtle mint, start with ¼ tsp extract and taste the dough before adding more.

Storage & Variations

Store cooled cookies in an airtight container at room temperature for up to 5 days; they stay soft thanks to the brown sugar. For a festive twist, swirl white chocolate into the batter or sprinkle crushed candy canes on top before baking.

Nutrition

Per serving (1 cookie)

Calories

120 kcal

Fat

6 g

Carbs

15 g

Protein

2 g

Frequently Asked Questions

Yes, but use it sparingly—about ¼ tsp of oil equals the flavor of ½ tsp extract. Oil is more concentrated, so a little goes a long way.

Warm butter or over‑mixing can cause excess spreading. Ensure butter is softened, not melted, and chill the dough before baking for better shape retention.

Yes. Freeze dough balls on a tray, then transfer to a zip‑top bag; bake from frozen, adding 2‑3 minutes. Baked cookies also freeze well in an airtight container for up to 3 months.