Chocolate peppermint cookies have a rich peppermint chocolate cookie base topped with whipped white chocolate peppermint frosting. Drizzle with white chocolate and crushed candy cane pieces.
These chocolate peppermint drop cookies are an easy Christmas cookie recipe perfect for holiday baking, cookie exchanges, and festive dessert trays. Soft, chocolatey cookies are filled with refreshing peppermint flavor for a delicious combination that tastes like the holidays.
Someone once told me they taste like Olive Garden’s after-dinner mints. A perfect blend of chocolate and peppermint!
Ingredients
Chocolate Peppermint Cookies
- Unsalted Butter
- White Granulated Sugar
- Light Brown Sugar
- Large Egg
- Peppermint Extract
- All-Purpose Flour
- Dutch-Processed Cocoa Powder
- Cornstarch
- Baking Powder
- Baking Soda
- Salt
- Mini Semi-Sweet Chocolate Chips
- White Chocolate
- Milk
- Pure Vanilla Extract
- Powdered Sugar
- White Chocolate Melting Wafers
- Crushed Peppermint Candy/Candy Canes
How to Make Chocolate Peppermint Cookies
Chocolate Peppermint Cookies
- Cream together the softened unsalted butter, white sugar, and brown sugar until smooth and slightly fluffy.
- Add the egg and peppermint extract. Mix until fully combined.
- Add the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt, and mix. Add mini chocolate chips and mix until just combined.
- Scoop the dough using a 1½ tablespoon cookie scoop and place them onto a lined baking sheet 1″ apart. Chill the scooped cookie dough mounds for 1 hour.
- Bake at 400°F for 12-13 minutes, or until the edges are set and the centers are slightly underdone.
- Allow cookies to cool completely before frosting.
White Chocolate Peppermint Frosting
- Melt white chocolate baking bars until smooth.
- Beat the butter until smooth and creamy, 2-3 minutes with a whisk attachment. Add the melted white chocolate, milk, vanilla extract, peppermint extract, and salt. Beat until smooth.
- Slowly add powdered sugar. Beat the frosting for 2-3 more minutes until it is fluffy.
- Use a 1-tablespoon cookie scoop or a spoon to add frosting to each cookie.
- Sprinkle crushed peppermint or crushed candy canes over the top of each cookie.
FAQ
They have a balanced peppermint flavor. The peppermint complements the chocolate rather than overpowering it. If you prefer a stronger mint flavor, you can slightly increase the peppermint extract in the frosting.
Use pure peppermint extract rather than mint extract. Mint extract often contains spearmint, which gives a different flavor than the classic chocolate-peppermint combination.
Yes. Simply omit the peppermint extract and replace it with vanilla extract for a delicious chocolate cookie with white chocolate frosting.
Dutch-process cocoa is recommended for the richest chocolate flavor and the deep, dark color of these cookies. Natural cocoa will be light in color and flavor.
White chocolate is sensitive to moisture and high heat. Melt it slowly in short microwave intervals or over a double boiler, stirring frequently, and be sure no water comes into contact with it.
Absolutely. White chocolate pairs especially well with peppermint, but milk or dark chocolate can be substituted for a richer chocolate flavor.
Store the frosted cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Yes. Freeze the frosted or unfrosted cookies for up to 3 months. To freeze, place them in a single layer on a baking sheet and freeze for an hour. After 1 hour, you can layer them in a freezer-safe container. I recommend placing parchment paper between layers to prevent sticking.
Recommended Recipes
- 33 Bakery-Style Frosted Drop Cookies
- Candy Cane Cherry Strudel
- Christmas Candy Cane Cookies
- Christmas Tree Drop Cookies
- Dark Chocolate Drop Cookies
- Grinch Drop Cookies
- Mint Chocolate Chip Cupcakes
- Peppermint Meltaways
- Reindeer Drop Cookies
- Santa Hat Drop Cookies
Chocolate Peppermint Cookies
Equipment
Ingredients
Chocolate Peppermint Cookies
- 6 tablespoons Unsalted Butter softened
- ¼ cup White Granulated Sugar
- ½ cup Light Brown Sugar packed
- 1 Large Egg
- 1 ½ teaspoons Peppermint Extract
- 1 cup + 2 tablespoons All-Purpose Flour
- ⅓ cup Dutch-Processed Cocoa Powder
- 1 tablespoon Cornstarch
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ¼ cup Mini Semi-Sweet Chocolate Chips
White Chocolate Peppermint Frosting
- ½ cup Unsalted Butter softened
- 2 ounces White Chocolate melted and slightly cooled
- 2 tablespoons Milk
- 1 teaspoon Pure Vanilla Extract
- ½ teaspoon Peppermint Extract
- Pinch of Salt
- 1 ½ cups Powdered Sugar
- Crushed Peppermint Candy/Candy Canes for topping
Instructions
Chocolate Peppermint Cookies
- Cream together the softened unsalted butter, white sugar, and brown sugar until smooth and slightly fluffy.
- Add the egg and peppermint extract. Mix until fully combined.
- Add the flour, cocoa powder, cornstarch, baking powder, baking soda, and salt, and mix. Add mini chocolate chips and mix until just combined.
- Scoop the dough using a 1½ tablespoon cookie scoop and place them onto a lined baking sheet 1" apart. Chill the scooped cookie dough mounds for 1 hour.
- Bake at 400°F for 12-13 minutes, or until the edges are set and the centers are slightly underdone.
- Allow cookies to cool completely before frosting.
White Chocolate Peppermint Frosting
- Melt white chocolate bars in the microwave, stirring every 30 seconds, until smooth.
- Beat the butter until smooth and creamy, 2-3 minutes with a whisk attachment. Add the melted white chocolate, milk, vanilla extract, peppermint extract, and salt. Beat until smooth.
- Slowly add powdered sugar. Beat the frosting for 2-3 more minutes until it is fluffy.
- Use a 1-tablespoon cookie scoop or a spoon to add frosting to each cookie.
- Sprinkle crushed peppermint or crushed candy canes over the top of each cookie.
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