These peppermint cookies are bursting with chocolate and minty goodness. The dark chocolate treats are chewy and fudgy—like a brownie in cookie form. We add extract peppermint extract to the dough and top them with crushed peppermint sticks for a nice crunch.
Bake up these cookies for Santa Claus or bring them to your annual holiday cookie swap. They’re different from your average sugar cookie, but still embrace classic Christmas flavors. Pair them with a steaming cup of peppermint hot chocolate on a cold winter night. They're sure to please every mint chocolate fan in your life.
- 2/3 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces semi-sweet chocolate chips
- 4 tablespoons butter
- 2 eggs
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1/4 cup peppermint candy canes (crushed)
Gather the ingredients. Preheat the oven to 350F.
Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl.
Melt the chocolate chips and butter together in a microwave-safe bowl. Microwave in one-minute increments. Whisk after each increment until the mixture is totally smooth. Be careful not to overheat as the chocolate can scorch.
Beat the eggs, brown sugar, vanilla, and peppermint extracts together in a large bowl.
Beat the chocolate mixture into the egg and brown sugar mixture and continue to mix until a smooth batter forms.
Gradually add in the flour mixture until it is combined. Be careful not to over beat.
Scoop the batter onto a parchment lined baking sheet with a cookie scoop. Leave a few inches in between each scoop.
Use a spatula to flatten the tops of the cookies. Keep the shape round and smooth the top as best as you can.
Place the cookies on the center rack of the oven and bake for 8 to 10 minutes or until the cookies have spread and the tops are cracked.
Spray each cookie with cooking spray and sprinkle the crushed peppermint sticks over the top. Make sure to do this immediately while the cookies are still warm.
Serve immediately with a glass of milk or store them in an airtight container for up to three days.
- You can freeze these cookies for up to three months.
- If you’d prefer to keep the cookies puffy then don’t flatten them before cooking. You can also replace the small amount of baking soda with a 1/2 teaspoon of baking powder. This will make smaller and rounder cookies. They will still be chewy, but a little more on the cakey side.
- You can add in chopped walnuts to the dough or extra chocolate chips. The mini ones work especially well and keep the nice fudgy texture.