These chocolate peppermint cookies are a must make for your next Christmas cookie platter! The cookies are soft and chewy. They’re studded with white chocolate peppermint chunks for the perfect burst of peppermint flavor. If you love peppermint patties, you’re going to love these! Love peppermint? Try my Peppermint Whipped Cream recipe and Mint Chocolate Cake! If you want more cookies don’t miss my Christmas Cookies list and perfect cutout Sugar Cookie Recipe!
How to Make Chocolate Peppermint Cookies
Before getting started on the chocolate peppermint cookies, preheat the oven, line your cookie sheet with parchment paper, and soften your butter for about 1 hour.
- Beat the butter and sugars until light and fluffy.
- Add in the eggs and vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients and mix until the flour is just incorporated.
- Stir in the white chocolate peppermint chunks
My go-to cookie scoop is a 1 1/2 tablespoon scoop. I used it for my entire cookie cookbook and it just makes the best size cookies. If you don’t have a 1 1/2 T. cookie scoop, I highly recommend getting one.
Scoop the cookies and place them about 2 inches apart on the cookie sheet. Before putting the chocolate peppermint cookies in the oven, I like to break 1 to 2 pieces of the white chocolate peppermint chunks in half and push them into the top of the cookie dough.
Bake the cookies for the maximum of 10 minutes. The longer you bake the cookies, the harder they’ll get.
White Chocolate Peppermint Chunks
I think the white chocolate peppermint chunks are seasonal, but that’s okay. If you can’t find the white chocolate peppermint chunks in the baking aisle, grab a bag of white chocolate chips and peppermint extract. Use about 1/2 teaspoon of peppermint extract and add it into the cookie dough when you add the eggs and vanilla extract.
How do I store Chocolate Peppermint Cookies?
These cookies can be stored in an airtight container at room temperature for 3 to 4 days. They also freeze very well. You can freeze them before or after baking. To freeze the cookies raw or baked, place a single layer of them on a parchment lined cookie sheet and freeze until firm. Place the cookies in a freezer bag. They will last in the freezer for about 1 month.
More Christmas Cookies:
- 1 cup butter softened
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1/2 cup cocoa powder
- 1 1/2 cup all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 cups white chocolate peppermint chunks divided
Preheat oven to 350°F. Line a cookie sheet with parchment paper.
In a large bowl, add in the butter, brown sugar, and granulated sugar. Using a hand mixer, beat on medium until light and fluffy.
Add in the eggs and vanilla extract. Beat until eggs are incorporated. Scrape down the sides of the bowl and mix in any remaining egg.
In a separate bowl, add in the flour, cocoa powder, baking soda, and salt. Whisk to combine.
Add the flour mixture into the wet ingredients and beat until the flour is just worked in.
Stir in 1 1/2 cups of the white chocolate peppermint chips.
Using a 1 1/2 tablespoon cookie scoop, scoop the cookie dough and place it about 2 inches apart on the prepared cookie sheet.
Break 1 to 2 pieces of the remaining peppermint chunks in half and push them into the top of the cookie dough. Leave some of the chip peeking out of the dough.
Place into the preheated oven and bake for 10 minutes. Let cool for 5 to 10 minutes on the cookie sheet and then transfer to a wire rack to cool completely.
Store in an airtight container at room temperature.
I’m Miranda from the blog Cookie Dough and Oven Mitt and the author of the Easy Homemade Cookie Cookbook. Cookie Dough and Oven Mitt is a blog full of more desserts, baked goodies, and loads of tips and tricks