Peppermint Chocolate Cookies Recipe
If you’re craving an irresistibly festive treat, look no further than these Peppermint Chocolate Cookies! Each bite brings together the rich, fudgy goodness of chocolate with a pepperminty pop, crowned with a buttercream swirl that’s both beautiful and utterly delicious. Whether you’re baking for the holidays or just want to add a little magic to your everyday cookie jar, this recipe delivers a cookie that’s satisfying, showstopping, and full of the cozy, sweet flavors everyone loves.
Ingredients You’ll Need
You’ll be pleasantly surprised by how straightforward these ingredients are, yet each plays a vital role in creating the signature texture and snappy flavor of Peppermint Chocolate Cookies. Let’s take a look at why every component matters—these aren’t ingredients you want to skip!
- All-purpose flour: The essential structure builder, creating just the right amount of chew.
- Unsweetened cocoa powder: Deep, rich chocolate flavor that makes these cookies so decadent.
- Baking soda: Helps the cookies rise and crackle perfectly on top.
- Baking powder: Gives a reliable lift for pillowy cookies.
- Salt: Just a touch to enhance and balance all the sweet and pepperminty flavors.
- Unsalted butter (room temperature): Lends richness to both the dough and the buttercream, making everything soft and melt-in-your-mouth.
- Light brown sugar: Delivers caramel-like depth and adds to the chewy texture.
- Granulated sugar: Brightens the flavor and helps create those delightful crackly tops.
- Egg yolks (room temperature): Only yolks are used for extra tenderness and richness.
- Peppermint extract: The star flavor, adding that unmistakable cool and refreshing zing.
- Vanilla extract: Rounds out the flavors with classic, comforting notes.
- Confectioner’s sugar: Makes the buttercream smooth and cloud-like.
- Heavy whipping cream: Lightens up the buttercream and whips it to perfection.
- Red food dye (optional): For a festive candy-cane swirl in the buttercream—totally optional, but extra fun!
How to Make Peppermint Chocolate Cookies
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350 degrees. Line a cookie sheet with parchment paper, which guarantees easy cookie removal and minimizes cleanup. This step will set you up for baking success and help your cookies keep their shape as they bake.
Step 2: Whisk the Dry Ingredients
Grab a medium-sized bowl and whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Doing this first ensures the cocoa and leaveners are evenly spread throughout the dough—no bitter pockets or uneven rise.
Step 3: Cream the Butter and Sugars
In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, blend the room temperature butter with both sugars. Mix on low to medium for around two minutes, until the mixture is fluffy and pale. This aerates the dough and helps your Peppermint Chocolate Cookies rise just right!
Step 4: Add Yolks and Flavorings
Drop in the egg yolks, followed by the peppermint and vanilla extracts. Continue mixing until the dough base is smooth and all those flavors are evenly distributed. (Feel free to take a whiff here—the peppermint aroma is sensational!)
Step 5: Bring Everything Together
Pour your dry mixture into the wet, then mix just until a soft, even dough forms. Scrape down the sides of the bowl to catch any hidden pockets of dry flour. You want every bite of cookie to be as perfect as the next!
Step 6: Shape and Bake
Scoop out 3–4 tablespoon-sized portions of dough, roll each into a ball, and space them about two inches apart on your prepared baking sheet. Slide into the oven for 12–15 minutes. The cookies should spread nicely and show little cracks on the surface, signaling maximum fudginess inside.
Step 7: Cool Completely
Gently transfer the cookies to a wire rack once they’re out of the oven. Let them cool fully before you start decorating—this keeps the buttercream from melting and ensures picture-perfect Peppermint Chocolate Cookies every time.
Step 8: Make the Buttercream
In a clean bowl, whip together the room-temperature butter and confectioner’s sugar, gradually streaming in the heavy cream until you get a light, fluffy texture. Add the vanilla extract and salt for extra flavor. For a wow effect, paint stripes of red food dye inside your piping bag before spooning in the buttercream—it’ll create festive swirls with every squeeze.
Step 9: Decorate and Swirl
Cut a half-inch tip off your piping bag, then pipe spirals of buttercream onto each cooled cookie, starting at the edge and working inwards. The red streaks will create that irresistibly festive peppermint-candy look, making every Peppermint Chocolate Cookie a true showstopper!
How to Serve Peppermint Chocolate Cookies
Peppermint Chocolate Cookies Garnishes
For extra flair, sprinkle some crushed peppermint candies or shaved chocolate on top of the buttercream. It not only looks gorgeous but adds a pop of texture and crunch. If you’re feeling fancy, a dusting of edible glitter makes these cookies totally party-ready.
Side Dishes
These cookies pair beautifully with a mug of hot cocoa, a creamy latte, or even a peppermint milkshake if you want to double down on the flavor. For a holiday dessert tray, try offering citrusy orange slices or tangy berries alongside; their brightness really complements the richness of the cookies.
Creative Ways to Present
Stack a few Peppermint Chocolate Cookies in a clear gift bag tied with a red ribbon for homemade presents, or arrange them in a circle around a bowl of vanilla ice cream for a stunning dessert platter. They also look adorable nestled in festive tins lined with tissue paper for cookie swaps or holiday parties.
Make Ahead and Storage
Storing Leftovers
Because of the buttercream, these cookies are best stored in the refrigerator. Place them in a single layer in an airtight container, or separate layers with parchment paper to prevent sticking. Your Peppermint Chocolate Cookies will stay fresh and soft for up to one week.
Freezing
Want to prep ahead? You can freeze Peppermint Chocolate Cookies—either decorated or plain! For best results, freeze undecorated cookies in a zip-top bag for up to two months. Buttercream can also be frozen separately, then piped on after thawing. If freezing fully frosted cookies, freeze them in a single layer first, then transfer to a container with parchment between each layer.
Reheating
If you’d like to serve your cookies warm, skip the buttercream for reheating; gently bring the cookies to room temperature or give them a quick 5–8 second zap in the microwave. For already-decorated cookies, let them sit at room temperature for 10–15 minutes before enjoying for best buttercream texture.
FAQs
Can I use peppermint oil instead of peppermint extract?
Peppermint oil is much more concentrated than extract, so if substituting, use just a drop or two to start. Taste and adjust if needed! Peppermint extract is recommended for the perfect balanced flavor in these Peppermint Chocolate Cookies.
Can I make these cookies gluten-free?
Absolutely! Swap in your favorite 1-to-1 gluten free baking flour for the all-purpose flour. Be sure to check the rest of your ingredient labels for potential gluten sources to make truly safe (and still delicious!) gluten-free Peppermint Chocolate Cookies.
What if I don’t have a piping bag for the buttercream?
No problem! A zip-top plastic bag with a snipped corner or even spreading the buttercream with a knife works just fine. The festive swirl might look a little different, but you’ll still have that classic Peppermint Chocolate Cookie taste.
Can I make these cookies in advance?
Yes! The dough can be mixed ahead and refrigerated for up to two days—just let it warm slightly before baking to scoop easily. The finished cookies (with or without buttercream) keep well in the fridge and taste fresh for days.
How do I get bright, swirled buttercream like a candy cane?
Use a small clean paintbrush to add lines of red food coloring inside your piping bag before filling with buttercream. This technique ensures crisp colorful stripes as you pipe, giving your Peppermint Chocolate Cookies that irresistible, festive look.
Final Thoughts
Few things capture the spirit of the season like a batch of homemade Peppermint Chocolate Cookies. Whether you’re new to baking or a seasoned pro, these cookies are guaranteed to bring smiles and plenty of requests for seconds. Dive in, have fun swirling that buttercream, and don’t forget to save a couple for yourself!
Print
Peppermint Chocolate Cookies Recipe
- Total Time: 35 minutes
- Yield: Makes about 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in the perfect combination of peppermint and chocolate with these delightful Peppermint Chocolate Cookies. A rich, chocolatey cookie base topped with a creamy peppermint buttercream, these cookies are sure to be a hit at any holiday gathering or special occasion.
Ingredients
Cookies:
- 1 1⁄4 cups all-purpose flour
- 1⁄3 cup unsweetened cocoa powder
- 1⁄2 tsp. baking soda
- 1⁄2 tsp. baking powder
- 1⁄4 tsp. salt
- 3⁄4 cups unsalted butter, room temperature
- 1 cup light brown sugar
- 3 Tbsp. granulated sugar
- 2 egg yolks, room temperature
- 1 1⁄2 tsp. peppermint extract
- 1 1⁄2 tsp. vanilla extract
Buttercream:
- 1⁄2 cup unsalted butter, room temperature
- 2 1⁄2 cups confectioner’s sugar
- 2 tsp. vanilla
- 3–5 Tbsp. heavy whipping cream
- 1⁄4 tsp. salt
- 2 tsp. vanilla extract
- red food dye (optional)
Instructions
- Preheat the oven: Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Set aside.
- Prepare dry ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Mix wet ingredients: In a large bowl or stand mixer, cream the butter and sugars until light and creamy. Add egg yolks, peppermint extract, and vanilla extract. Mix well.
- Combine ingredients: Add the dry ingredients to the wet mixture and mix until a soft dough forms. Scrape down the sides of the bowl to ensure even mixing.
- Bake: Scoop dough into balls, place on the cookie sheet, and bake for 12-15 minutes until cracked on top. Cool on a wire rack.
- Make buttercream: Whip butter and confectioner’s sugar, slowly adding cream until fluffy. Add salt and vanilla.
- Decorate: Pipe buttercream onto cooled cookies in a swirl pattern.
Notes
- Store cookies in the fridge due to buttercream topping.
- Cookies can be refrigerated for up to one week or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
Keywords: Peppermint Chocolate Cookies, Chocolate Peppermint Cookies, Holiday Cookies, Dessert Recipe
