Chocolate Peppermint Cookies
These chocolate peppermint cookies are a great Christmas cookie! These are a chocolate cookie full of chocolate chips, Andes mints and Andes peppermint chips.
This chocolate peppermint cookie recipe is a great way to celebrate the holiday season. They are the perfect holiday cookie to bring the holiday spirit because the peppermint candies and Andes mints can remind you of candy canes, but are softer and taste better than candy cane pieces.
If you make these you will be the star of any cookie swaps you attend. Make extra, because you will want to keep the first batch for yourself!
Tips for making the cookies
Here are my tips, so yours turns out like this recipe!
- Tip 1: Make sure you scoop and level the flour in your measuring cup. If you stick the measuring cup into the flour it can compact it. Resulting in a more dry and cakey cookie. This also applies to cocoa powder!
- Tip 2: Make sure to beat the butter and sugars together on high speed for 2 minutes. The goal is to aerate the butter. It gives them a more chewy texture.
- Tip 3: After the cookies are done baking, I topped each one with two pieces of Andes mints, about 4-5 chocolate chips, and I sprinkled Andes peppermint chips on top.
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For more peppermint recipes, try my chocolate peppermint cheesecake and white chocolate peppermint cheesecake.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
Chocolate Peppermint Cookies
These chocolate peppermint cookies are a great Christmas cookie. These are a chocolate cookie full of chocolate chips, Andes mints and Andes peppermint chips.
Print Recipe
Pin Recipe
Leave a Review
Ingredients
- 2 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, room temperature
- 1 cup Brown sugar
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs
- 1/2 cup Andes mints, chopped. Plus more to top the cookies.
- 1/2 cup Peppermint chips, Plus more to top the cookies.
- 1/2 cup Chocolate chips, I use semi-sweet. Plus more to top the cookies.
Instructions
- In a medium bowl, sift the flour, cocoa powder, baking soda, and salt. Set aside.2 cups All-purpose flour, 1/2 cup Unsweetened cocoa powder, 1 tsp Baking soda, 1 tsp Salt
- Using a mixer, beat the butter, brown sugar, and sugar on high speed for 2 minutes. Add the vanilla and eggs and mix until combined on medium speed.1 cup Unsalted butter, 1 cup Brown sugar, 1/2 cup White granulated sugar, 1 tsp Pure vanilla extract, 2 Large eggs
- Add in the dry ingredients and mix on low. Add in the Andes mints that are chopped, peppermint chips, and chocolate chips.1/2 cup Andes mints, 1/2 cup Peppermint chips, 1/2 cup Chocolate chips
- Place in the fridge for 30 minutes to chill. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- Use a large cookie scoop (3 TBSP) to scoop the dough. Line 6 cookie dough balls per cookie sheet.
- Bake one cookie sheet at a time and bake for 13-15 minutes.
- Top the cookies immediately with more chopped with Andes mints, peppermint chips, and chocolate chips. Let it sit for 5 minutes before transferring to a cooling rack.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 348kcal, Carbohydrates: 45g, Protein: 3g, Fat: 19g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 229mg, Potassium: 96mg, Fiber: 2g, Sugar: 31g, Vitamin A: 355IU, Calcium: 37mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below!
Chocolate Peppermint Cookies
These chocolate peppermint cookies are a great Christmas cookie. These are a chocolate cookie full of chocolate chips, Andes mints and Andes peppermint chips.
Print Recipe
Pin Recipe
Leave a Review
Ingredients
- 2 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, room temperature
- 1 cup Brown sugar
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs
- 1/2 cup Andes mints, chopped. Plus more to top the cookies.
- 1/2 cup Peppermint chips, Plus more to top the cookies.
- 1/2 cup Chocolate chips, I use semi-sweet. Plus more to top the cookies.
Instructions
- In a medium bowl, sift the flour, cocoa powder, baking soda, and salt. Set aside.2 cups All-purpose flour, 1/2 cup Unsweetened cocoa powder, 1 tsp Baking soda, 1 tsp Salt
- Using a mixer, beat the butter, brown sugar, and sugar on high speed for 2 minutes. Add the vanilla and eggs and mix until combined on medium speed.1 cup Unsalted butter, 1 cup Brown sugar, 1/2 cup White granulated sugar, 1 tsp Pure vanilla extract, 2 Large eggs
- Add in the dry ingredients and mix on low. Add in the Andes mints that are chopped, peppermint chips, and chocolate chips.1/2 cup Andes mints, 1/2 cup Peppermint chips, 1/2 cup Chocolate chips
- Place in the fridge for 30 minutes to chill. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- Use a large cookie scoop (3 TBSP) to scoop the dough. Line 6 cookie dough balls per cookie sheet.
- Bake one cookie sheet at a time and bake for 13-15 minutes.
- Top the cookies immediately with more chopped with Andes mints, peppermint chips, and chocolate chips. Let it sit for 5 minutes before transferring to a cooling rack.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 348kcal, Carbohydrates: 45g, Protein: 3g, Fat: 19g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 229mg, Potassium: 96mg, Fiber: 2g, Sugar: 31g, Vitamin A: 355IU, Calcium: 37mg, Iron: 2mg
Did you make this recipe?Please leave a star rating and review below!
My daughter loves anything peppermint. When I saw Stephanie’s recipe we had to make it together. It was easy and refreshing! Even those who are not a fan of anything peppermint, loved it! A must make for the holidays. It will be added to my Christmas cookie list.
Could we add in mint extract? If so, how much would you recommend adding?
I made these exactly as the recipe states — i thought its worth mentioning that they are a crunchy cookie! Stephanie, could you advise on why the recipe with thin out in the oven and be crunchy? A soft version of this cookie would be perfect. Thanks!
This is interesting because when I made them they has the perfect thickness and were soft inside. If it is really humid near you this winter, that can affect it and you might need to chill the cookie dough balls for 10 minutes. Did you use parchment paper on your cookie sheets? That can help.
If you live at high altitude, add an extra 2 Tablespoons of flour to the dough.
Another tip is to let the cookie dough sit for 10 minutes minimum before baking and scooping. This lets the flour get absorbed into the dough.
These are drop dead delicious! I’m going to make them smaller & make icecream sandwiches with them!