Chocolate Peppermint Cookies Recipe (45-Min) – Fudgy & Festive
Crushed candy cane bits and a peppermint glaze turn a rich, fudgy chocolate cookie into a holiday cookie-tray staple. Rolling the dough in cocoa powder before baking keeps the cookies looking deep and dark without drying them out. They freeze well too, so they’re an easy make-ahead addition to a cookie exchange.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 3/4 cup crushed candy canes, divided
- 1 cup powdered sugar
- 2 to 3 tbsp milk
- 1/4 tsp peppermint extract (for glaze)
Instructions
- Whisk together the flour, cocoa powder, baking soda, and salt in a bowl.
- In a separate large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy, 2 to 3 minutes.
- Beat in the egg, vanilla extract, and peppermint extract until combined.
- Add the dry ingredients to the wet ingredients and mix just until combined. Fold in 1/2 cup of the crushed candy canes.
- Cover the dough and refrigerate for at least 30 minutes, until firm enough to scoop.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop the dough into 1.5-tablespoon balls and place on the baking sheets, spaced 2 inches apart.
- Bake for 9 to 11 minutes, until the edges are set but the centers still look slightly soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Whisk the powdered sugar, milk, and peppermint extract together until smooth. Drizzle over the cooled cookies and immediately sprinkle with the remaining crushed candy canes.
Why These Chocolate Peppermint Cookies Work
Chilling the dough before baking keeps the cookies from spreading too thin in the oven, which matters even more with a soft, sugar-heavy dough like this one. Pulling the cookies while the centers still look slightly underdone is what keeps them fudgy instead of cakey once they finish setting up on the baking sheet. A small amount of peppermint extract both inside the dough and in the glaze layers the flavor twice, so it doesn’t fade into the background the way a single dose can in a rich chocolate cookie.
Tips for the Best Chocolate Peppermint Cookies
Measure candy cane flavored peppermint extract carefully — it’s much stronger than vanilla, and doubling it “just in case” can quickly push the cookies toward tasting like toothpaste. Crush the candy canes in a zip-top bag with a rolling pin for a mix of fine and coarse pieces, which gives better texture than uniformly fine crumbs. Sprinkle the reserved candy cane pieces onto the glaze immediately after drizzling, since the glaze sets fairly quickly and won’t hold toppings once it firms up.
Common Mistakes to Avoid
Skipping the chill time lets the dough spread too much in the oven, resulting in thin, crisp cookies instead of thick, fudgy ones. Overbaking is easy to do since the dark cocoa color makes it hard to judge doneness by sight — rely on the timer and the slightly soft centers instead. Crushing the candy canes too far in advance can leave them sticky and clumped from absorbing moisture in the air; crush them close to when you’ll use them.
What to Serve With Chocolate Peppermint Cookies
These are a natural fit for a holiday cookie tray alongside double chocolate chip cookies. A mug of hot cocoa or coffee makes the perfect drink pairing for either.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. Unglazed baked cookies freeze well for up to 2 months — thaw and glaze fresh, since the candy cane topping can soften if frozen on the cookies.
Frequently Asked Questions
Can I make these chocolate peppermint cookies without candy canes? Yes — leave out the candy cane pieces and rely on the peppermint extract alone for flavor, or substitute crushed peppermint candies of any kind.
Can I freeze the cookie dough instead of baking right away? Yes — scoop the dough into balls, freeze on a tray until solid, then transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding 1 to 2 extra minutes to the bake time.
Why did my candy cane pieces turn sticky in the cookies? Crushed candy canes can absorb moisture from the air over time and become sticky or dull. Crush them shortly before using, and store any leftover crushed candy cane in an airtight container.
Can I skip the peppermint glaze? Yes — the cookies are still flavorful without it. You can also simply dust them with powdered sugar instead of making the full glaze.
