Dark Chocolate Peppermint Cookies
Add Preferred SourceThese Dark Chocolate Peppermint Cookies are the perfect holiday cookies. Not only do they have candy cane crunch and flavor in every bite, but they’re so pretty! The white chocolate glaze is perfect against the dark chocolate cookie, and they’re easy to make and are delicious. Just don’t ask my husband how many he eats when I make these!
Dutch process cocoa powder is the secret ingredient in these cookies. Do yourself a favor and get the good stuff. Dutch process cocoa powder, unsweetened, has a richer, deeper chocolate flavor than regular cocoa powder
But there’s dark chocolate chunks in these cookies, too, which adds even more dark chocolate flavor.
The chocolate pairs perfectly with the candy cane flavor. There’s a touch of peppermint extract in the cookies, but the real star is the crushed candy canes sprinkled on top, and glued in place by the white chocolate drizzle.
Perfect in cookie exchanges, on holiday dessert plates, or even for Christmas gift giving, these holiday cookies are terrific!
Ingredients
- Salted butter – I use salted butter here to balance the sweetness and intensify the chocolate flavor.
- All-purpose flour – Spoon and level so the cookies stay soft instead of cakey.
- Unsweetened cocoa powder – I prefer Dutch-process for a rich chocolate flavor; natural cocoa works but is slightly more bitter.
- Baking powder – Adds lift so the cookies don’t bake up dense.
- Baking soda – Helps the cookies spread and develop those crackly edges.
- Dark brown sugar – Light brown sugar works, but dark adds deeper molasses flavor.
- Sugar – Granulated sugar works best; you can reduce slightly if you like less sweetness.
- Eggs – Large egg. Extra-large works without adjustment.
- Peppermint extract – Go light here; peppermint is powerful and too much will overpower the chocolate.
- Dark chocolate – I use bittersweet or semisweet, 60–70% cocoa for rich flavor; chocolate chunks work for bigger bites.
- White chocolate chips – Use real white chocolate chips, not white candy melts. Candy melts don’t melt the same way and taste waxy.
- Crushed candy canes – About two candy canes is plenty; too much will make the cookies overly sweet and crunchy.
How To Make Chocolate Peppermint Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper so the cookies bake evenly and release easily.
Melt the butter gently over low heat in a small saucepan or in the microwave, then set it aside to cool slightly so it doesn’t scramble the eggs later.
In a large bowl, whisk together the flour, cocoa powder, baking powder, and baking soda until evenly combined.
In a separate large bowl, stir the melted butter and sugars together until smooth and glossy.
Add the eggs one at a time, mixing well after each addition, then stir in the peppermint extract. Fold the dry ingredients into the wet mixture just until combined, being careful not to overmix. Stir in the chopped dark chocolate.
Scoop the dough into 2-tablespoon portions and place them about 2 inches apart on the prepared baking sheets. Bake for about 11 minutes, until the cookies are puffed with slight cracks on top but still soft in the center.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Melt the white chocolate in 30-second intervals in the microwave, stirring until smooth. Drizzle over the cooled cookies and immediately sprinkle with crushed candy canes. Let the chocolate set before serving.
Chef Jenn’s Tips
- Let the butter cool slightly before adding it to the sugars to avoid cooking the eggs when they’re added later.
- If you want to save time, you can prep the cookie dough in advance and refrigerate it for up to 24 hours before baking.
- When melting chocolate in the microwave, make sure to stir frequently to prevent scorching.
- For a more uniform drizzle, use a piping bag or plastic bag with a small tip cut off.
Serving Suggestion
These cookies are the perfect treat to round off a cozy winter meal. Pair them with a hot cup of cocoa or even a peppermint latte for an extra indulgent dessert. Or, if you’re entertaining, serve cocktails with these cookies. Here’s how to make a snowball drink.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days. If you want to make them ahead of time, they freeze beautifully—just layer them between sheets of wax paper and store them in a freezer-safe container for up to 3 months. When you’re ready to serve, let them thaw at room temperature and they’ll taste just as fresh as the day you baked them.
Dark Chocolate Peppermint Cookies
Ingredients
- 1 cup salted butter melted
- 2 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder I recommend Dutch process cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup dark brown sugar packed
- ¾ cup sugar
- 2 eggs room temperature
- 2 teaspoons peppermint extract
- 3 ½ ounces 70% dark chocolate finely chopped
- 3 ½ ounces white chocolate chips
- 2 tablespoons crushed candy canes about 2
Instructions
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Melt the butter over low heat in a small saucepan or in the microwave, then set it aside to cool slightly.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Combine the melted butter and sugars in another large bowl. Stir them together until the mixture is smooth and well-blended.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the peppermint extract.
- Fold in the dry ingredients, then stir in the chopped dark chocolate.
- Scoop the dough into 2-tablespoon portions and place 2 inches apart on the baking sheets.
- Bake for about 11 minutes, until puffed and lightly cracked.
- Cool on the pan for 5 minutes, then transfer to a rack.
- Melt the white chocolate, drizzle over cookies, and sprinkle with crushed candy canes. Let set before serving.
Notes
Chef Jenn’s Tips
- Let the butter cool slightly before adding it to the sugars to avoid cooking the eggs when they’re added later.
- If you want to save time, you can prep the cookie dough in advance and refrigerate it for up to 24 hours before baking.
- When melting chocolate in the microwave, make sure to stir frequently to prevent scorching.
- For a more uniform drizzle, use a piping bag or plastic bag with a small tip cut off.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
