Chocolate Peppermint Chocolate Chip Cookies are soft chocolate cookies made with cocoa powder, bittersweet chocolate chips, and crushed peppermint candy for a festive mint-chocolate combo that feels extra special without being complicated. They bake in about 12 minutes, make a big batch of cookies, and are great for holiday baking, cookie swaps, or stocking the cookie tin ahead of time.
What Makes This Chocolate Peppermint Chocolate Chip Cookies Great?
This version leans into rich chocolate flavor while keeping the centers soft and tender. The peppermint is mixed right into the dough, so every cookie gets little crunchy, minty bits instead of just a sprinkle on top. And the dough is straightforward, no chilling, no fuss.
- Great for holiday baking in batches, this recipe makes 44 cookies so you can share plenty without doubling anything.
- Easy for beginner bakers, the method is simple and uses clear visual cues like puffed tops and set edges.
- Nice for make-ahead cookie trays, the baked cookies keep well at room temperature for several days.
- Helpful when you want festive flavor fast, the dough comes together quickly and bakes in about 12 minutes per tray.
The Cookie Dough
The dough is where all the structure and deep chocolate flavor start. Flour gives the cookies body, cocoa powder makes them rich and dark, and baking soda helps them puff slightly as they bake so you get that soft center and lightly crackled top.
The butter, Greek yogurt, and sugars make the texture especially nice here. The yogurt keeps the dough soft and adds moisture, while the mix of granulated and brown sugar gives sweetness plus a little extra chew. Honestly, it is a smart combination.
What You’ll Need for the Cookie Dough
- 1 3/4 cups all-purpose flour, gives the cookies structure so they hold their shape while staying tender.
- 1 1/4 cups unsweetened cocoa powder, brings the main chocolate flavor and that deep dark cookie color.
- 2 teaspoons baking soda, helps the cookies rise and develop a soft texture with slightly crackly tops.
- 1/2 teaspoon kosher salt, balances the sweetness and sharpens the chocolate flavor.
- 1/2 cup unsalted butter, softened, blends smoothly into the sugars and adds richness.
- 3/4 cup plain Greek yogurt, keeps the dough moist and helps the cookies stay soft in the center.
- 1 cup granulated sugar, sweetens the dough and supports spread.
- 3/4 cup dark brown sugar, packed, adds moisture and a deeper caramel note.
- 2 eggs, help bind the dough and create a glossy, creamy batter once mixed in.
- 1 teaspoon vanilla extract, rounds out the chocolate and peppermint flavors.
The Chocolate and Peppermint Mix-Ins
This is the part that gives the cookies their holiday personality. Bittersweet chocolate chips keep the sweetness from tipping too far, which matters because peppermint candy is bright and sugary on its own.
Crushed peppermint candy adds little crisp bites throughout the dough and gives the cookies that classic wintery feel. The key is keeping the pieces fairly small so they mix in evenly and do not leave big hard chunks. Trust me on this one.
What You’ll Need for the Chocolate and Peppermint Mix-Ins
- 2 cups bittersweet chocolate chips, add pockets of melted chocolate and keep the flavor rich instead of overly sweet.
- 3/4 cup peppermint candy, crushed, gives the cookies their festive mint flavor and a little crunch.
How to Make Chocolate Peppermint Chocolate Chip Cookies
Prepare the oven and pans
Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper so the cookies release easily and bake more evenly. Getting this set up first makes the scooping and baking part go much more smoothly.
Mix the dry ingredients
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Keep whisking until everything is evenly combined and there are no dry cocoa lumps left. This helps the dough mix together quickly later without overworking it.
Cream the butter and sugars
In a large mixing bowl, beat the softened butter, Greek yogurt, granulated sugar, and brown sugar with a hand mixer or stand mixer for 2 to 3 minutes. You want the mixture to look thick, smooth, and slightly fluffy. That little bit of aeration helps the cookies bake up soft instead of dense.
Add the eggs and vanilla
Add the eggs and vanilla extract to the bowl, then beat until everything is fully blended and glossy. The mixture will look creamy and a bit loose, which is exactly what you want here. Once it looks smooth, move right on to the dry ingredients.
Finish the dough
Add the dry ingredients to the wet ingredients and mix on low speed just until no dry streaks remain. The dough will be thick and soft. Fold in the chocolate chips and crushed peppermint candy with a rubber spatula so they are evenly distributed throughout the dough.
Scoop the cookies
Use a 1 1/2 tablespoon cookie scoop or spoon to portion the dough onto the prepared baking sheets. Leave about 3 inches between each cookie because they need room to spread. If the dough feels especially soft while scooping, let it sit for 5 minutes at room temperature to make portioning easier.
Bake the cookies
Bake for about 12 minutes. The cookies should look puffed, slightly cracked on top, and set around the edges, while the centers still look a little soft. Do not overbake them, the centers finish setting on the hot pan and that is what keeps them sooo good and soft.
Cool before serving
Let the cookies rest on the baking sheet for 5 minutes after baking. Then transfer them to a wire rack to cool completely. They will firm up as they cool, but the centers should stay soft.
Variations and Customizations
This recipe is pretty specific in the best way, especially if you want that classic chocolate-peppermint cookie. Still, there is a little room to adjust based on what you like or what kind of holiday cookie tray you are building.
- Use semisweet chocolate chips instead of bittersweet if you want a slightly sweeter cookie.
- Keep the peppermint candy crushed very fine for a more even mint flavor in every bite.
- Portion slightly smaller cookies if you want more for a cookie platter, just watch closely and bake until the edges are set.
- For a more pronounced mint contrast, make sure the peppermint pieces are mixed evenly and not clumped in one part of the bowl.
Toppings, Add-Ons, and Finishing Touches
These cookies already have plenty going on, rich cocoa, melted chocolate, and peppermint crunch, so they do not need much. If you want to dress them up a bit for gifting or a holiday dessert tray, a simple finishing touch can make them feel extra festive without changing the actual recipe.
- A light sprinkle of extra crushed peppermint candy right after baking for a more festive look.
- A few extra chocolate chips pressed onto the tops before baking if you want the cookies to look a little bakery-style.
- A mug of hot cocoa or coffee on the side, not a topping obviously, but honestly the best pairing.
Storing, Reheating, and Meal Prep
Store the cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft nicely, especially if they are fully cooled before storing so they do not trap steam and turn sticky.
For longer storage, freeze the baked cookies in a sealed container for up to 2 months and thaw them at room temperature before serving. To freshen up stored cookies, warm one in the microwave for about 8 seconds, just enough to soften the chocolate chips and bring back that just-baked feel.
Chocolate Peppermint Chocolate Chip Cookies
Description
These soft, rich chocolate cookies are filled with bittersweet chocolate chips and crushed peppermint candy for a festive cookie that is easy to make and great for sharing.
Ingredients
For the cookie dough
Instructions
Prepare the oven and pans
-
Preheat the oven to 350 F. Line 2 large baking sheets with parchment paper so the cookies release easily and bake evenly.
Mix the dry ingredients
-
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda and salt until the mixture is evenly combined and no cocoa lumps remain.
Cream the butter and sugars
-
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, Greek yogurt, granulated sugar and brown sugar for 2 to 3 minutes, until thick, smooth and slightly fluffy.
Add the eggs and vanilla
-
Add the eggs and vanilla extract to the bowl. Beat until fully blended and glossy. The mixture will look creamy and loose, which is normal.
Finish the dough
-
Add the dry ingredients to the wet ingredients. Mix on low speed just until no dry streaks remain. The dough will be thick and soft. Fold in the chocolate chips and crushed peppermint candy with a rubber spatula until evenly distributed.
Scoop the cookies
-
Use a 1 1/2 tablespoon cookie scoop or spoon to portion the dough onto the prepared baking sheets. Leave about 3 inches between each cookie so they have room to spread.
Bake the cookies
-
Bake for about 12 minutes, or until the cookies are puffed, slightly cracked on top and set around the edges. The centers should still look a little soft.
Cool before serving
-
Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They will firm up as they cool while staying soft in the center.
Note
Crush the peppermint candy into small pieces so it mixes evenly into the dough and does not create large hard pockets in the cookies. If the dough feels very soft while scooping, let it sit for 5 minutes at room temperature. This makes it easier to portion. Do not overbake these cookies. They should look slightly soft in the center when they come out of the oven, and they will finish setting on the pan. Store cooled cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies in a sealed container for up to 2 months. Thaw at room temperature before serving. To refresh stored cookies, warm them in the microwave for about 8 seconds to soften the chocolate chips.
