These Chocolate Peppermint Cookies are the perfect choice to start your holiday baking. The combination of cocoa powder, dark chocolate chips and chopped Ghirardelli peppermint bark make for the best Christmas cookies.
This festive cookie recipe makes 24 cookies and they are ready in just 30 minutes! Santa may want to snack on these Christmas Eve!
Why You Will Love These Cookies
- Chocolate and peppermint are the perfect flavor combination.
- Delicious cookies start to finish in just 30 minutes.
- Makes 24 cookies so you can share!
- Easy festive cookies for Christmas.
- The dough does not require chilling.
If you need more holiday baking ideas try these Peanut Butter Kiss Cookies, Chocolate Peppermint Pound Cake (my favorite), White Chocolate Peppermint Fudge, Christmas Tree Chocolate Whoopie Pies (kids love these), or this Candy Cane Christmas Dip.
These cookies are easy to make, have the perfect texture and flavor combo. They are great for sharing with family and friends.
See printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Flour - This recipe uses all-purpose flour. When measuring flour, spoon it into a dry measuring cup and level off the excess with the smooth edge of a butter knife.
- Unsweetened cocoa powder - I like to use Hershey’s Dark Cocoa for a richer chocolate flavor.
- Baking staples - Baking powder, Baking Soda, Cornstarch and salt help make the cookies bake properly.
- Butter - Use real butter, softened (not margarine) for best flavor. Softened butter helps make cookies soft and fluffy.
- Sugar - Granulated white sugar is used to sweet these cookies.
- Peppermint extract - Use real extracts and not imitation ones for best flavor.
- Eggs - Add structure and richness to these cookies.
- Dark chocolate chips - Gives these cookies a deep, rich chocolate flavor.
- Ghirardelli peppermint bark - Chopped Ghirardelli peppermint bark add so much flavor to the cookies.
- Additional chopped peppermint bark for topping, if desired.
How to Make Chocolate Peppermint Cookies
- Preparation. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper and set aside.
- Mix together your dry ingredients. Whisk together the flour, cocoa powder, baking powder, cornstarch, salt, and baking soda in a medium bowl until combined then set aside.
- Cream butter and sugar. In a large bowl, using a stand mixer or hand held mixer, beat the butter and sugar until smooth and creamy.
- Mix in wet ingredients. Add the peppermint extract and eggs. Only add one egg at a time, beating until blended between each egg.
- Combine wet and dry ingredients. Next slowly add in the dry ingredients and mix until well combined.
- Fold in the dark chocolate chips and peppermint bark and stir to combine.
- Cookie Dough. Use a cookie dough scoop or a Tablespoon to scoop out dough. Then roll each scoop into a ball and place on the prepared baking sheet 3 inches apart. Lightly press down cookie dough with your fingers. Then top the cookie dough with additional chopped peppermint bark.
- Baking. Bake the cookies one batch at a time in the center of preheated oven for 10 to 12 minutes. Cookies are done when the edges are firm but the center is still soft. Allow the cookies to cool on the baking sheet for five minutes before transferring to a wire cooling rack to finish cooling before serving.
- If you can't find Ghirardelli peppermint bark you can use Andes Peppermint Crunch Thins instead.
- You can use either the chocolate Ghirardelli peppermint bark or the dark chocolate Ghirardelli peppermint bark.
- This Cookie dough is thick so it does not require chilling before baking.
- When baking multiple batches make sure to bake one sheet pan at a time in the center of the oven. If using the same baking sheet for each batch always let your cookie sheet cool completely between batches.
- Make sure your eggs and butter are at room temperature before you start for more fluffy baked cookies.
- Using a cookie dough scoop is easier and makes your cookies a consistent size for baking evenly.
How To Store and Freeze Cookies
How To Store: Once cookies are completely cooled you can store in an airtight container at room temperature for up to 4 days.
Freeze The Dough: To freeze cookie dough, place the dough balls on a baking sheet lined with parchment paper in the freezer for about an hour until solid and then transfer to a Ziploc freezer bag or airtight freezer safe container. You can freeze for one month. When ready to bake add one or two minutes to the baking time since the dough is frozen.
How To Freeze Baked Cookies: To freeze baked cookies, cool completely then place in a Ziploc freezer bag or an airtight freezer safe container. Place parchment paper between layers if stacking and freeze for up to 2 months. When ready to eat, just thaw the cookies out at room temperature and enjoy.
Frequently Asked Questions
Yes! You can place the dough in the refrigerator and store for up to 2 days before baking. When ready to use bring the dough to room temperature and then bake as directed.
I recommend baking cookies on a baking sheet lined with parchment paper. Parchment paper helps keep cookies from spreading too much while baking, allows them to bake more evenly, and helps prevent them from sticking.
No. This recipes calls for softened butter to be creamed with sugar. Melted butter will not cream or hold air when beaten. It usually takes 30 to 60 minutes to soften butter to room temperature. Softened butter should still be cool and solid but soft enough to break apart and mix in.
Helpful Supplies and Tools
Here are a few items that I recommend and use in my kitchen that are helpful when baking. (Affiliate links).
- I use Wilton baking pans and this 2-piece non-stick sheet pan set is perfect to use for baking your holiday cookies.
- If you need a good set of mixing bowls, this OXO 3-piece set includes 1.5, 3.0 and 5.0 qt sizes. Perfect sizes for mixing ingredients when cooking and baking.
- If you have a stand mixer this slider mat makes it so much easier to rotate and move your mixer. And this cord organizer for counter appliances keeps the cords neat and tidy. I'm all about making things easier and more organized in the kitchen.
I hope you enjoy this delicious Chocolate Peppermint Cookies! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!
Chocolate Peppermint Cookies
- 2½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup butter, softened (2 sticks butter equals 1 cup)
- 1¼ cups sugar
- ½ teaspoon peppermint extract
- 2 eggs
- ½ cup dark chocolate chips
- ½ cup Ghirardelli peppermint bark, chopped
- Additional chopped peppermint bark for topping
- Preheat the oven to 375 degrees. Line two baking sheets with parchment paper and set aside.
- Whisk together the flour, cocoa powder, baking powder, cornstarch, salt, and baking soda in a medium bowl until combined then set aside.
- In a large bowl, beat the butter and sugar until smooth and creamy.
- Add the peppermint extract and eggs . Only add one egg at a time, beating until blended between each egg.
- Next slowly add in the dry ingredients and mix until well combined.
- Fold in the dark chocolate chips and peppermint bark and stir to combine.
- Use a cookie dough scoop or tablespoon to scoop out dough. Roll each scoop into a ball and place on the prepared baking sheet. Lightly press down cookie dough with your fingers. Then top the cookie dough with additional chopped peppermint bark.
- Bake the cookies one batch at a time in the center of preheated oven for 10 to 12 minutes. Cookies are done when the edges are firm but the center is still soft.
- Allow the cookies to cool on the baking sheet for at least five minutes before transferring to a wire cooling rack to finish cooling before serving.