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Peppermint Chocolate Christmas Cookies

These rich, fudgy chocolate cookies get their festive flair from crushed candy canes mixed right into the dough. No piping bags or frosting skills needed—just roll the dough in extra crushed peppermint before baking for a gorgeous candy-studded finish. They taste like a peppermint mocha in cookie form and look absolutely stunning on any cookie platter!
Print Recipe
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • ½ cup crushed candy canes or peppermint candies divided
  • 1 cup semi-sweet chocolate chips

Method
 

  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Add egg, vanilla extract, and peppermint extract, mixing until well combined.
  4. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Fold in chocolate chips and ¼ cup of crushed candy canes.
  5. Place remaining ¼ cup crushed candy canes in a shallow bowl. Scoop dough by rounded tablespoons, roll into balls, and roll each ball in the crushed peppermint.
  6. Place cookies on prepared baking sheets, spacing 2 inches apart. Bake for 9-11 minutes until edges are set but centers still look slightly soft. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.