Dark Chocolate Peppermint Cookies

Oh wow, these cookies are soooo good. Dark chocolate and peppermint? Total besties in a cookie!

They’re rich, minty, and super soft. Every bite feels like a little holiday hug. I seriously can’t stop at one.

I made a batch for my family, and they were gone fast. The mix of cool and sweet is just perfect. And they make the kitchen smell amazing!

Let’s bake these together! They’re easy, fun, and totally yummy. You’re gonna love them!

Why You’ll Love This Recipe

• Perfect for the Holidays: The classic combination of dark chocolate and peppermint screams holiday cheer!
• Rich and Chewy: These cookies are soft in the center with slightly crisp edges for the best texture.
• Quick & Easy: Ready in just about an hour, including chill time.
• Make-Ahead Friendly: Dough can be made in advance and refrigerated or frozen for later.
• Crowd-Pleasing: These cookies are an instant favorite for all chocolate lovers.

Required Kitchen Tools

• Mixing bowls
• Electric hand mixer or stand mixer
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Baking sheet
• Parchment paper
• Wire cooling rack

Ingredients

Here’s what you’ll need to make these decadent cookies (exact measurements are in the recipe card below):

• All-Purpose Flour: Provides the structure for the cookies.
• Cocoa Powder: Use high-quality unsweetened cocoa powder for a deep chocolate flavor.
• Baking Soda: Helps the cookies rise and spread properly.
• Salt: Enhances the flavor balance.
• Butter: Adds richness and moisture to the cookies.
• Brown Sugar & Granulated Sugar: A combination for perfect sweetness and chewiness.
• Egg: Binds the ingredients and adds moisture.
• Peppermint Extract: Infuses the cookies with a refreshing minty flavor.
• Dark Chocolate Chips: For an intense chocolate experience.
• Peppermint Bark Chips: Adds a festive crunch and extra peppermint flavor.

Variations for Dark Chocolate Peppermint Cookies

• Extra Peppermint: Add crushed candy canes on top before baking for more peppermint crunch.
• Double Chocolate: Swap some peppermint bark for white chocolate chips.
• Gluten-Free: Use a 1:1 gluten-free flour substitute.
• Espresso Boost: Add 1 teaspoon of instant espresso powder to enhance the chocolate flavor.
• Frosted Peppermint: Drizzle melted white chocolate on top after baking for extra flair.

Step-by-Step Instructions

1. Whisk Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

2. Cream the Butter and Sugars

Using a stand mixer or hand mixer, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy (about 2-3 minutes).

3. Add Egg and Peppermint Extract

Mix in the egg and peppermint extract until fully incorporated.

4. Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined.

5. Fold in Chocolate and Peppermint Bark

Gently fold in dark chocolate chips and peppermint bark chips with a spatula.

6. Chill the Dough

Cover the dough and refrigerate for at least 30 minutes (or up to 2 hours) to enhance the flavor and prevent excessive spreading.

7. Preheat Oven and Scoop Dough

Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper. Scoop dough into 1.5-2 tablespoon portions and place them 2 inches apart on the baking sheet.

8. Bake the Cookies

Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft.

9. Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serving and Decoration Ideas

• Drizzle with White Chocolate: Melt white chocolate and drizzle it over the cooled cookies for an elegant touch.
• Top with Crushed Peppermint: Sprinkle extra crushed candy canes on top before baking.
• Dip in Chocolate: Half-dip each cookie in melted dark or white chocolate for a bakery-style finish.
• Pair with Hot Cocoa: Serve with a cup of peppermint hot chocolate for the ultimate cozy treat!

Storing Dark Chocolate Peppermint Cookies

• At Room Temperature: Store in an airtight container for up to 5 days.
• In the Freezer (Baked Cookies): Freeze in a single layer in a sealed bag for up to 3 months. Thaw at room temperature before serving.
• In the Freezer (Cookie Dough): Freeze pre-portioned dough balls for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes.

Nutrition Information

Serving Size	Calories	Carbs	Protein	Fat
1 Cookie	~160	20g	2g	8g

Dark Chocolate Peppermint Cookies FAQs

Can I make these cookies ahead of time?

Yes! You can refrigerate the dough for up to 2 days or freeze the dough balls for up to 3 months.

Can I substitute peppermint extract?

If you don’t have peppermint extract, you can use crushed peppermint candies, but the flavor may be milder.

How do I keep cookies soft?

Store cookies in an airtight container with a slice of bread to retain moisture.

Can I make these cookies without chilling the dough?

Chilling is recommended to enhance flavor and texture, but if you’re short on time, bake immediately with slightly less spreading.

Enjoy these rich, festive Dark Chocolate Peppermint Cookies and bring holiday magic to every bite!