Chocolate Peppermint Cookies Recipe: Mint Holiday Treats

These chewy Chocolate Peppermint Cookies are rich and fudgy with a festive candy cane crunch and are incredibly easy to make. They’re a perfect holiday treat made a bit healthier with less butter, whole wheat pastry flour, and no refined sugar.

These Chocolate Peppermint Cookies are ideal for holiday gatherings, cookie exchanges, baking with kids, or enjoying beside a steaming mug of hot cocoa. They bake up chewy and chocolatey, and the crushed candy canes add a bright peppermint finish. The recipe is quick — the dough comes together in minutes and the cookies bake in about 12 minutes, making them perfect for busy holiday baking sessions.

Why You’ll Love These

• Healthier ingredient swaps – this version uses less butter, whole wheat pastry flour, and cane sugar (no refined white sugar).
• Fast and simple – no chilling required and minimal hands-on time; ready in under 30 minutes from start to finish.
• Deep chocolate flavor – unsweetened cocoa, a touch of espresso powder, and chocolate chips create a rich, fudgy texture.
• Festive finish – crushed candy canes inside the cookies and extra bits sprinkled on top add a crunchy peppermint note perfect for the season.

Ingredients You’ll Need

• Flours – a mix of whole wheat pastry flour and all-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free baking flour.
• Unsweetened cocoa powder – provides the chocolate base for the dough.
• Espresso powder – enhances and deepens the chocolate flavor (optional but recommended).
• Baking soda – helps the cookies bake up with a tender, chewy texture.
• Butter – this recipe uses just 1/4 cup (4 tablespoons) of butter for flavor; coconut oil can be substituted if preferred.
• Coconut oil – melted and cooled; adds moisture and a slight richness.
• Egg – one large egg at room temperature for structure and binding.
• Cane sugar – naturally sweetens the cookies; coconut sugar or another granular sugar may be used instead.
• Chocolate chips – semi-sweet or a lower-sugar chip of choice for extra chocolate pockets.
• Vanilla and peppermint extracts – small amounts boost flavor; measure the peppermint carefully since it’s potent.
• Crushed candy canes – about 1/4 cup (2–3 candy canes) folded into the dough and reserved to sprinkle on top.

How to Make Chocolate Peppermint Cookies

1. Preheat the oven. Set the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Cream fats and sugar. In a stand mixer fitted with the paddle attachment or with an electric hand mixer, cream together the softened butter and cane sugar until combined. Add the melted, cooled coconut oil and the egg, then beat until the mixture is smooth and creamy. Stir in the vanilla and peppermint extracts.
3. Combine dry ingredients. In a separate bowl, whisk together the all-purpose flour, whole wheat pastry flour, unsweetened cocoa powder, espresso powder, baking soda, and salt.
4. Mix the batter. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips and the crushed candy canes.
5. Portion and shape. Use a tablespoon-size cookie scoop to drop rounded scoops onto the prepared baking sheet, spacing them about 1 to 2 inches apart. Gently press the tops to slightly flatten each cookie.
6. Bake. Bake at 350°F for 12–13 minutes. Cookies should appear set at the edges but still soft in the center. Immediately sprinkle additional crushed candy cane pieces on top while the cookies are hot so they adhere.
7. Cool. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Yield: approximately 24 cookies.

Tips for the Best Chocolate Peppermint Cookies

• Choose quality cocoa. A high-quality or Dutch-process cocoa powder yields a deeper, smoother chocolate flavor.
• Go light on peppermint. Peppermint extract is strong—use the recommended amount and adjust conservatively to avoid overpowering the chocolate.
• Use parchment or silicone mats. They prevent sticking and make cleanup easy.
• Aim for slightly underbaked centers. To keep the cookies soft and fudgy, remove them when the edges are set but the centers still look a bit soft; they continue to firm while cooling.
• Store correctly. Keep cookies in an airtight container. If stacking, separate layers with parchment to protect the peppermint topping.

Prepping and Storage

To store: Keep cookies at room temperature in a sealed, airtight container for 3–4 days. For longer freshness, refrigerate for up to 7 days.

To freeze: Freeze baked cookies for up to 2 months. Thaw overnight in the refrigerator or bring to room temperature on the counter before serving. Cookie dough can also be frozen and baked later; thaw in the refrigerator before scooping and baking.

More Cookie Recipes to Make

• The BEST 5-Ingredient Peanut Butter Cookies
• Healthy Chocolate Chip Cookies
• Peanut Butter Oatmeal Cookies
• Iced Pumpkin Cookies
• Grain-Free Sugar Cookies
• Triple Chocolate Cookies

Hope you enjoy these Chocolate Peppermint Cookies! If you try them, please leave a rating and tag your photos on Instagram using the hashtag #eatyourselfskinny so others can find your creations.