Name: Easy Chocolate Peppermint Cookies Recipe
Prep time: 20 min
Cook time: 9 min
Total time: 35 min
Cuisine: American
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); 8 oz cream cheese (softened); 2½ to 3 cups powdered sugar (sifted); ⅓ teaspoon peppermint extract; Crushed candy canes (for garnish)

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Introduction

These Easy Chocolate Peppermint Cookies combine rich cocoa flavor with a refreshing hint of peppermint, making them perfect for the holiday season or any time you crave a festive treat. Soft, chewy cookies topped with creamy peppermint frosting and crushed candy canes create a delightful combination that’s sure to impress.

The image shows close-up chocolate cookies with three layers: a dark brown soft cookie base with a slightly cracked texture, a thick smooth layer of white frosting on top covering the entire cookie, and crushed red and white peppermint candy sprinkled over the frosting. One cookie in the foreground has a bite taken out, revealing a gooey darker chocolate filling inside. The cookies are placed on a white marbled surface with some scattered peppermint pieces and chocolate chips around them. The lighting casts soft shadows, emphasizing the creamy frosting and moist cookie texture. 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 simplify cleanup.
Step 2: In a large bowl, beat the softened salted butter, light brown sugar, and granulated sugar together until fluffy and creamy. Scrape down the sides of the bowl to ensure even mixing.
Step 3: Add the eggs one at a time, mixing well after each addition. Then pour in the vanilla extract and mix until the batter is glossy and smooth.
Step 4: In a separate bowl, sift together the flour, unsweetened cocoa powder, baking soda, and baking powder. Gradually fold the dry ingredients into the wet mixture, being careful not to overwork the dough. Finally, fold in the semi-sweet chocolate chips.
Step 5: Scoop generous portions of dough onto the prepared baking sheet, leaving space between each for spreading.
Step 6: Bake for about 9 minutes until the edges are set and the centers still jiggle slightly. Let the cookies rest on the tray for a few minutes, then transfer to a wire rack to cool completely.
Step 7: For the frosting, beat the softened cream cheese and salted butter together until silky and smooth.
Step 8: Add the sifted powdered sugar and peppermint extract, then mix until the frosting is light, fluffy, and minty. If the frosting is too soft, chill it in the fridge for 10 minutes to firm up.
Step 9: Once the cookies are fully cooled, spread a generous layer of frosting on each. Sprinkle with crushed candy canes for a festive and crunchy topping.

Tips & Variations

For a stronger peppermint flavor, add a few extra drops of peppermint extract to the frosting.
Use white chocolate chips instead of semi-sweet for a sweeter, creamier bite.
Ensure the butter and cream cheese are fully softened before mixing for a smooth frosting texture.

Storage

Store your frosted cookies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture. If needed, cookies can also be frozen without frosting; thaw completely before adding the frosting.

How to Serve

Three round chocolate cookies, each topped with a thick, smooth layer of creamy, white frosting. The frosting is sprinkled generously with small, crushed pieces of red-and-white peppermint candy. The cookies rest on a white marbled surface with scattered chocolate chips and peppermint bits around them. Soft natural light creates gentle shadows, enhancing the texture of the cookies and frosting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter but add a pinch of salt to the dough and frosting to maintain the right balance of flavors.

How do I prevent my cookies from spreading too much?

Make sure your dough is not too warm before baking. You can chill the scooped dough portions for 15-20 minutes to help them hold their shape better in the oven.