Chocolate Peppermint Cookies
These Chocolate Peppermint Cookies feature soft, chewy chocolate cookies studded with peppermint crunch baking chips. Made with just 10 ingredients, they’re perfect for the holidays.
If you’re looking for an easy Christmas cookie recipe that will stand out against a sea of chocolate chip cookies and sugar cookies, try these chocolate peppermint cookies!
Rich chocolate cookies are laced with Andes peppermint crunch baking bits which add both a pop of minty flavor and give the cookies a festive holiday twist. They’re easy drop cookies made with just 10 ingredients. Most of them are pantry staples so you won’t have to worry about finding a bunch of things at the store either.
I love the combination of chocolate and peppermint. These are similar to my chocolate candy cane cookies but since the peppermint is mixed right into the batter, the prep is even easier. 20 minutes and these cookies will be baking to perfection!
Why You’ll Love These Easy Christmas Cookies
Here are a few reasons to love this easy cookie recipe.
- Soft & chewy cookies. These cookies are perfectly soft and chewy, with some hidden crunch from the peppermint chips.
- Minty chocolate flavor. I used Dutch-processed cocoa powder for a rich chocolate cookie base and the Andes peppermint crunch chips add bursts of peppermint flavor that pair so well with the chocolate.
- Quick & easy. The dough comes together in just a few minutes and there’s no need to chill it before baking. You can have these cookies cooling in just 30 minutes.
What You’ll Need
These easy Christmas cookies require just 10 ingredients, most of which are pantry staples. Scroll down to the recipe card for the measurements.
- All-purpose flour
- Dutch-processed cocoa powder – Be sure to grab Dutch-processed and not unsweetened cocoa powder as it adds a more intense chocolate flavor to these cookies.
- Baking soda
- Cornstarch – Adding cornstarch to these cookies helps create a soft, chewy texture.
- Unsalted butter
- Granulated sugar & brown sugar
- Corn syrup – Adding light corn syrup to this recipe creates ultra chewy cookies!
- Andes peppermint crunch baking chips
How to Make Chocolate Peppermint Cookies
These peppermint crunch cookies are super quick and easy to prepare. You can have them out of the oven and cooling in less than 30 minutes!
Combine the dry ingredients. Preheat the oven to 350F. Combine the dry ingredients in a mixing bowl.
Combine the wet ingredients. In a separate bowl, cream the butter and sugars together for 1 to 2 minutes. Add the eggs and corn syrup, and mix again.
Add the dry ingredients. Gradually add the dry ingredients and 3/4th bag of the peppermint baking chips. Mix on low or by hand until just combined.
Scoop onto the baking sheet. Use a cookie scoop to drop 2 tablespoon-sized dough balls onto the baking sheet, about 3 inches apart. Press extra Andes peppermint chips onto the dough balls.
Bake. Bake for 12 to 13 minutes. Cool on the baking sheet for 10 minutes then transfer to a cooling rack. Bake one cookie sheet at a time.
Can I Make These as “Crumbl Sized” Cookies?
If you want to make these chocolate cookies as “Crumbl cookies” – aka oversized cookies – you absolutely can. You need to make just a few adjustments to the recipe:
Use 1/4 cup of dough per cookie, instead of 2 tablespoons.
Place 4-5 inches apart on the baking sheet, as they’ll spread more.
Bake for 15 minutes and cool on the sheet for 20 minutes
All other steps to the recipe are the same.
Tips for Success
Here are a few tips for making these easy peppermint cookies.
Don’t overmix. After you add the dry ingredients and the peppermint chips, mix just until all of the ingredients are combined.
How to easily portion the dough. If you don’t have a cookie scoop, you can use a 1/4 cup to portion out the dough. Just divide the 1/4 of the dough in half and you’ll have two dough portions that are about 2 tablespoons each.
Bake one cookie sheet at a time. As tempting as it may be to bake two cookie sheets at a time, you’ll end up with the best cookies if you bake one cookie sheet at a time.
Cool on the pan first. Once these come out of the oven, I like to let them cool on the baking sheet while the second pan is baking. If you try to move them immediately, they’ll be so soft that they can easily fall apart.
How to Store Leftovers
Once they’ve cooled completely, you can store these chocolate peppermint cookies in an airtight container at room temperature. They’ll stay soft and fresh for about 3 days.
You can also freeze them in a freezer-safe airtight container for up to 3 months. Thaw on the counter and enjoy.
More Christmas Cookies
Chocolate Peppermint Cookies
- 3 cups all purpose flour
- 1 cup dutch processed cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp cornstarch
- 1 cup unsalted butter, 2 sticks
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 tbsp light corn syrup
- 10 oz bag Andes peppermint crunch baking chips
- Preheat the oven to 350ºF. In a mixing bowl, combine the all purpose flour, dutch processed cocoa powder, baking soda, salt and cornstarch.
- In a separate mixing bowl cream the butter, granulated sugar, and brown sugar together with a mixer on medium speed for, 1-2 minutes.
- Add in the eggs and corn syrup, mix again.
- Gradually add in the dry ingredients and 3/4ths of the bag of Andes peppermint crunch baking chips, mixing on low or by hand just until combined.
- For regular sized cookies, use a cookie scoop to drop 2 tablespoon sized dough balls on a silicone mat lined baking sheet. You can also use a 1/4 cup to portion out the dough. Divide the dough ball in half and you get two portions that are each about 2 tablespoons.
- For large “crumbl sized cookies” use a 1/4 cup of dough per cookie. Press extra Andes peppermint chips on the dough balls.
- For regular sized cookies, place the cookies 3 inches apart on a silicone lined baking sheet. Bake for 12-13 minutes. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack. Bake one cookie sheet at a time.
- For large “crumbl sized cookies”, place the cookies 4-5 inches apart on a silicone lined baking sheet. Bake for 15 minutes. Allow the cookies to cool on the sheet for 20 minutes before moving to a cooling rack. Bake one cookie sheet at a time.