Chocolate and peppermint is the ultimate holiday flavor combo. These super simple Fudgy Chocolate Peppermint Cookies are the epitome of festive treats. Plus, they're quick and easy to make and the dough doesn't need any chill time, making them perfect for the busy holiday season!
These White Chocolate Cranberry Cookies are another simple and delicious festive holiday cookie!
This recipe is great for Christmas gatherings and holiday cookie exchanges. If you love chocolate peppermint, be sure to check out Peppermint Mocha Brownies and Homemade Salted Peppermint Bark.
Why this Recipe Works
The chocolate cookie dough creates a deliciously fudgy cookie, but the fun and festive peppermint flavor comes from the addition of peppermint chips, no extract needed! This results in the perfect balance of chocolate and peppermint making these Fudgy Chocolate Peppermint Cookies irresistible!
Ingredients and Notes
Brown Sugar - This recipe uses more brown sugar than granulated sugar to create a soft and chewy texture for these simple cookies.
Cornstarch - Cornstarch also contributes to a perfect cookie texture. Though this dough is quite stiff, it bakes into a soft and delicious cookie.
Salt - The salt measurement in these Chocolate Peppermint Cookies is based on using Diamond Crystal Kosher salt. This is the least salty salt. If you are using another salt such as a sea salt or especially if using a table salt, you will need to reduce the measurement.
Peppermint Chips - Peppermint chips are usually seasonal and available in most grocery stores, but often only during the holiday season. I found these white peppermint chips at Trader Joes, but I know Nestle makes green ones, and Andes has red and green options as well.
Substitutions
Espresso Powder - Consider adding a tablespoon or two of instant espresso powder to the batter for peppermint mocha vibes.
Peppermint Chips - Chopped peppermint bark, such as the Ghirardelli Peppermint Bark Squares or even homemade peppermint bark also works great in these fudgy Chocolate Peppermint Cookies. Chopped Andes Mints will also be delicious.
How to Make this Recipe
Step 1: Combine butter and sugars.
Step 2: Stir in eggs and vanilla.
Step 3: Add flour, cocoa powder, cornstarch, baking powder, and salt until almost incorporated.
Step 4: Stir in peppermint chips until evenly distributed throughout the batter.
Step 5: Form balls of cookie dough, about 1-2 tablespoons, and place on a parchment-lined baking sheet.
Step 6: Bake at 375°F for 10 minutes. Cool on the baking sheet for about 5 minutes, then move to a wire rack to cool completely, or enjoy warm!
Recipe FAQs
More wet ingredients than dry will make the texture of a cookie fudgier. Using melted butter and brown sugar, as opposed to cold or softened butter and granulated sugar also contributes to a fudgier texture.
Since this recipe uses melted butter, you may be able to use oil instead, but that substitution has not been tested. If you try it, I would suggest using about ¼ cup of oil in place of the melted stick of butter.
These Fudgy Chocolate Peppermint Cookies are on the fluffier side. If they are coming out flat, be sure to check that your ingredients were measured correctly. If they were, it may be due to expired baking powder. Baking powder helps puff cookies up so the recipe should result in fluffier cookies.
Tips & Tricks
Tip #1: Once the dry ingredients are added to this batter, the dough will be stiff. It may seem like the dry ingredients won't incorporate, but they will! It will also make it challenging to stir in the peppermint chips, but just stir gently!
Tip #2: When stirring in the dry ingredients, it's good to leave them a bit streaky in the dough since you will be stirring again when you add the peppermint chips. This will help to prevent over-mixing the dough.
Storage Tips
Fudgy Chocolate Peppermint Cookies can be stored in an airtight container for about 2 weeks.
Related Recipes
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📖 Recipe
Fudgy Chocolate Peppermint Cookies
Equipment
- Mixing bowl
- Baking sheet
Ingredients
- 1 stick butter melted
- 1 ½ cups brown sugar
- ½ cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup flour
- 1 cup cocoa powder
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 2 teaspoons kosher salt Diamond Crystal, see notes
- 2 ½ cups peppermint chips
Instructions
- Preheat oven to 375° F. Line cookie sheet with parchment paper.
- In a mixing bowl, combine butter and sugars until well mixed.
- Add eggs and vanilla, and stir until combined.
- Add flour, cocoa powder, cornstarch, baking powder, and salt and stir until combined.
- Stir in the peppermint chips.
- Form balls of dough, about 1-2 tablespoons and place on lined baking sheet.
- Bake for 10 minutes. Cool on the baking sheet for approximately 5 minutes, then transfer cookies to wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated so should only be used as an estimate. Accuracy is not guaranteed.
This recipe was originally posted on December 3, 2017, but was republished with an updated recipe, new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in December of 2023.
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