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chocolate peppermint cookies on a cooling rack

Chocolate Peppermint Cookies


The BEST chocolate peppermint cookies: deep, decadently rich chocolate cookies with a candy cane twist!



Tools Needed

Dry Ingredients

  • 1 ¼ cups all purpose flour or oat flour
  • ½ cup + 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/3 teaspoon salt

Wet Ingredients

  • ½ cup melted, unsalted butter (or coconut oil)
  • ¼ cup + 2 tablespoons cane sugar or coconut sugar
  • ¼ cup brown sugar or coconut sugar
  • 1 egg of choice, room temperature
  • 1 teaspoon pure peppermint extract
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons pure maple syrup


  • 1 ¼ cups chocolate chips


  • 35 tablespoons crushed peppermint candy (candy canes)
  • 2 tablespoons chocolate chips


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly greased foil, or use a nonstick cookie sheet. Set aside for later.
  2. For the Dry Ingredients: Add flour, cocoa powder, baking powder, and salt to a medium bowl. Whisk until well mixed.
  3. For the Wet Ingredients: Add butter, cane sugar, brown sugar, egg, peppermint, vanilla, and maple syrup to a large bowl. Whisk until well mixed.
  4. Combine: Pour the dry ingredients into the large bowl. Whisk as long as you can, then switch to stirring and folding with a rubber spatula until well mixed and no flour patches remain. Fold in chocolate chips.
  5. Cover the bowl and chill in the freezer for 15-25 minutes, or until chilled and firm throughout. The dough is ready when it’s cold even in the center and just-slightly soft enough to scoop.
  6. While the dough is chilling, prepare the peppermint candy. Crush candy into medium-small pieces—not too small to avoid melting candy. Pour crushed candy into a small, shallow rimmed bowl or plate.
  7. Once the dough is chilled, scoop and drop balls of cookie onto the prepared baking sheet. Using a spoon, flatten cookies about halfway. Repeat for all cookies, spacing them evenly apart. Cookies will spread a bit during baking.
  8. Bake for 11-13 minutes. Mine took 12 minutes.
  9. Remove cookie sheet from oven and place on a heatproof surface. Carefully press crushed candy cane pieces and a few chocolate chips into the tops of each cookie.
  10. Place the cookie sheet back into the oven and bake for 2 minutes.
  11. Cool cookies on the sheet for about 10 minutes, then using a heatproof spatula, transfer directly onto a cooling rack. Enjoy!


Storing Instructions: store cookies in an airtight container at room temperature.

Freezing Instructions: store cookies in a freezer-friendly container in the freezer for 1-3 months. Allow to thaw at room temperature or heat until just warm before serving.

How to make Vegan: use coconut oil or vegan butter, organic cane sugar or coconut sugar, a flax egg, and vegan chocolate chips.

How to make Gluten Free: use gluten free oat flour. Keep everything else the same.

  • Prep Time: 25 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American