Chocolate Peppermint Cookies are quick and easy holiday cookies. Super chocolatey brownie-like cookies with chocolate chunks and crushed candy canes.
It’s nearly impossible to sleep when you are a kid on Christmas Eve. There is so much anticipation of what is to come in the morning. As a kid, my sister and I would wake up early and have to wait for my parents to get up. It was torture! So my parents started letting us look through our stockings as soon as we got up. Of course, there were always candy canes in the stockings along with other small items such as chocolates, chapstick, and a little game or activity.
Candy Canes are a classic Christmas staple that pairs perfectly with chocolate. These chocolate mint cookies have double chocolate with cocoa powder and chocolate chunks and a brownie-like texture. They only take about 20 minutes to whip up and would make a perfect addition to your holiday cookie box or platter.
Ingredients
This recipe works with all-purpose flour or gluten-free flour.
How to Make Chocolate Mint Cookies
- Beat sugar and butter in a mixer until completely combined.
- Add egg and vanilla then continue to beat until well combined.
- Stir in flour, cocoa, baking soda, and salt until incorporated (the batter will be thick and similar to brownie batter).
- Stir in chocolate chunks and crushed candy cane. Reserve a small amount to top the cookies.
- Scoop batter onto the prepared cookie sheet using a 1 1/2 tbsp scoop. Top each cookie with a couple of chocolate chunks and some crushed candy cane.
- Bake 9-11 minutes until the edges are just set. Let cool on the cookie sheet for a couple of minutes before transferring to a cooling rack.
Storage
Store cookies in an airtight container for up to 4 days. To freeze, store in a Ziploc bag for up to 3 months.
Products Used
This post may contain affiliate links. I may earn a commission on products with no extra cost to you. Please read my privacy policy.
More Christmas Cookies
Chocolate Peppermint Cookies
Equipment
- cookie sheet
- parchment paper or silicone baking mat
- stand or hand mixer
- 1½ tbsp cookie scoop
Ingredients
- ½ cup butter melted and cooled slightly
- ¾ cup sugar
- 1 egg
- 1½ tsp vanilla extract
- ¾ cup gluten-free or all-purpose flour
- ½ cup cacao or cocoa powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup chocolate chunks or chips
- 1 candy cane crushed
Instructions
- Preheat oven to 350°F.Line a cookie sheet with parchment paper or a silicone baking mat.
- Beat sugar and butter in a mixer until completely combined. Add egg and vanilla then continue to beat until well combined. Stir in flour, cocoa, baking soda, and salt until incorporated (the batter is thick and similar to brownie batter). Stir in chocolate chunks and crushed candy cane. Reserve a small amount to top cookies.
- Scoop batter onto the prepared cookie sheet using a 1 1/2 tbsp scoop. Top each cookie with a couple of chocolate chunks and some crushed candy cane. Bake 9-11 minutes until the edges are just set. Let cool for a couple of minutes before transferring to a cooling rack to cool completley.
- Store cookies in an airtight container for up to 4 days.
Leave a Reply