Festive Chocolate Peppermint Cookies

Festive Chocolate Peppermint Cookies


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These rich peppermint-infused chocolate cookies are drizzled with dark chocolate and sprinkled with crushed candy canes. They are perfectly festive for your holiday gathering.

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Time needed

15 min preparation + 35 min cooking

Serving Size / Yield

20-30 servings


  • 2 1/2 C. bittersweet chocolate chips, divided
  • 1 1/2 C. all-purpose flour
  • 1/4 C. natural unsweetened cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. instant espresso powder
  • 1/2 tsp. salt
  • 1/2 C. unsalted butter, room temperature
  • 1 C. sugar
  • 1 tsp. vanilla extract
  • 1 tsp. peppermint extract
  • 2 large eggs
  • 4 candy canes, crushed

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Preheat oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper; set aside.
In a microwave-safe bowl, melt chocolate in the microwave on high power for 45 seconds and stir. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.
In another bowl, whisk together flour, cocoa powder, baking powder, espresso powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate. Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips.
Roll a tablespoon of dough into a one and half inch ball and place it on the prepared baking sheet. Repeat with remaining dough, spacing cookies two inches apart.
Bake cookies in preheated oven until cracked all over, about eight minutes. Cool cookies on baking sheet for five minutes. Transfer cookies on parchment paper to cooling racks to cool completely.
Rewarm reserved 2/3 cup chocolate in the microwave on high for 10 second intervals until smooth. Place melted chocolate in a ziploc bag and snip off the very tip of the bag. Gently squeeze chocolate drizzles all over the cookie. Sprinkle with crushed candy canes. Chill just until chocolate sets, about 20 minutes.

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