Introduction

These Easy Chocolate Peppermint Cookies combine rich cocoa and melty chocolate chips with a creamy peppermint frosting for a festive treat. Soft, chewy, and bursting with flavor, they’re perfect for holiday gatherings or any time you crave a minty chocolate delight.

The image shows several chocolate cookies with a thick layer of smooth white frosting on top, sprinkled with small red and white crushed candy pieces. Each cookie has a dark brown, slightly cracked base, with one cookie in the front showing a bite taken out, exposing a gooey, melted chocolate center inside. The cookies rest on a white marbled surface, scattered with crumbs and whole chocolate chips around them. The frosting layer is creamy and slightly swirled, adding texture, while the candy pieces add bright pops of color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2⅓ cups all-purpose flour (spooned and leveled)
½ cup unsweetened cocoa powder
¾ teaspoon baking soda
¼ teaspoon baking powder
1 cup salted butter (softened)
1 cup light brown sugar (packed)
⅔ cup granulated sugar
2 large eggs
1½ teaspoons vanilla extract
1⅓ cups semi-sweet chocolate chips
½ cup salted butter (softened) for frosting
2½ to 3 cups powdered sugar (sifted)
8 oz cream cheese (softened)
⅓ teaspoon peppermint extract
Crushed candy canes (for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Step 2: In a large bowl, beat the salted butter, light brown sugar, and granulated sugar together until the mixture is fluffy and creamy. Scrape the sides of the bowl to ensure even mixing.
Step 3: Add the eggs one at a time, mixing well after each, then stir in the vanilla extract until the batter is smooth and glossy.
Step 4: In another bowl, sift together the flour, cocoa powder, baking soda, and baking powder. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Fold in the chocolate chips last.
Step 5: Scoop generous portions of dough onto the prepared baking sheet, leaving space between each cookie to allow for spreading.
Step 6: Bake for about 9 minutes until the edges are set but the centers still jiggle slightly. Let cookies rest on the tray for a few minutes before transferring to a wire rack to cool completely.
Step 7: To make the frosting, beat the cream cheese and softened butter together until smooth and silky.
Step 8: Add the powdered sugar and peppermint extract, mixing until the frosting is light and fluffy. If the frosting is too soft to spread, chill it in the fridge for 10 minutes.
Step 9: Spread a generous layer of frosting on each cooled cookie and sprinkle with crushed candy canes for a festive touch.

Tips & Variations

Use high-quality cocoa powder and chocolate chips for the richest flavor.
For a stronger peppermint taste, add a little more peppermint extract, but be careful not to overpower the chocolate.
Try substituting crushed peppermint candies with mini chocolate chips or chopped nuts for different textures.
Chilling the dough before baking can help keep the cookies thick and chewy.

Storage

Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best texture. You can also freeze unfrosted cookies for up to 3 months; thaw completely and frost before serving.

How to Serve

Three thick chocolate cookies each topped with a thick layer of creamy white frosting spread in a circular shape, sprinkled with small red and white crushed candy pieces. The cookies have a dark brown, slightly cracked surface, and some chocolate chips and extra candy bits are scattered around them on a white marbled textured surface. The lighting highlights the smooth texture of the frosting and the rough, crumbly texture of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies dairy-free?

You can substitute the butter and cream cheese with dairy-free alternatives, such as plant-based margarine and dairy-free cream cheese, to make these cookies dairy-free.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened but not melted, and avoid overmixing the dough. You can also chill the dough for 30 minutes before baking to help the cookies hold their shape better.