Okay, here we go! Let’s get real about these cookies… because they’re about to be REAL good.

Easy Chocolate Peppermint Cookies Recipe

These Easy Chocolate Peppermint Cookies are like a hug in cookie form, but with a little zing of peppermint. Seriously, they’re fudgy, chocolatey, and have that cool peppermint kick that just screams “holiday season!” Plus, they’re ridiculously easy to make. You don’t need to be a professional baker or anything. If I can make ’em, you DEFINITELY can.

My husband, bless his heart, is a total cookie monster. But he’s PICKY. He used to be all about those boring sugar cookies, until I made these one Christmas. Now, he practically BEGS for them starting in November. Last year, I made a double batch and hid half in the back of the freezer just for him…and he found them in like, two days. Said he could smell them through the packaging. I swear, the man has a cookie radar. And the kids? Forget about it. They’re decorating the tree with one hand and shoveling cookies in their mouths with the other. It’s pure chaos, but it’s OUR chaos.

Why You’ll Love This Easy Chocolate Peppermint Cookies Recipe

Okay, so why are these cookies gonna become your new obsession? Let me break it down:

Fudgy Goodness: They’re not cakey or dry, they’re legit fudgy, like a brownie disguised as a cookie.
Peppermint Zing: That peppermint extract gives you a little wake-up call, which is perfect when you’re dealing with holiday stress.
Easy Peasy: Seriously, if you can stir, you can make these.
Chocolate Heaven: Because, duh, chocolate. Need I say more?
They make your house smell amazing: Like, better-than-a-candle amazing.

How to Make It

Alright, let’s get baking! First, you wanna cream together the butter and sugar. Get it nice and fluffy, you know? Then, beat in the egg and vanilla and peppermint extract. Don’t go overboard on the peppermint, unless you WANT it to taste like toothpaste.

In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. I usually just eyeball it, but try to be somewhat accurate, or your cookies will be weird.

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Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Nobody likes a tough cookie. Then, stir in those chocolate chips (or chunks, I’m a chunk kinda gal) and the crushed peppermint candies. I usually smash the peppermints in a zip-top bag with a rolling pin. It’s kinda therapeutic, actually.

Drop by rounded tablespoons onto baking sheets lined with parchment paper. Parchment paper is your friend, trust me. It keeps the cookies from sticking and makes cleanup a breeze. Bake for 9-11 minutes, or until the edges are set but the centers are still slightly soft. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Although, let’s be honest, who can wait that long?

Ingredient Notes

Okay, let’s talk ingredients. Because sometimes, things go sideways, right?

Butter: Real butter, people. No margarine nonsense. It makes a difference, I swear! And make sure it’s softened, but not melted. We’re not making soup here.
Cocoa Powder: I usually use unsweetened cocoa powder, but if you’re feeling fancy, you can use Dutch-processed. Just don’t use hot chocolate mix… that’s a whole different ballgame.
Peppermint Extract: A little goes a LONG way. Trust me on this. I once added too much and the cookies tasted like mouthwash. Not a fan.
Chocolate Chips: I prefer semi-sweet, but you can use milk chocolate if you’re a super sweet kinda person. Or, go dark chocolate for a more intense flavor. I have no judgement.
Peppermint Candies: The crushed ones! You can use candy canes, peppermints… whatever you have on hand. If you don’t have any, you can skip them, but they add a nice little crunch and extra pepperminty-ness.

Recipe Steps:

Cream: Mix butter and sugar until fluffy.
Combine: Add egg, vanilla, and peppermint extract.
Whisk: Blend flour, cocoa, baking soda, and salt in another bowl.
Mix: Gradually add dry ingredients to wet ingredients.
Stir: Fold in chocolate chips and crushed peppermints.
Drop: Spoon onto parchment-lined baking sheets.
Bake: Bake until edges are set, centers soft.
Cool: Let cool on sheets, then transfer to a rack.

What to Serve It With

These cookies are amazing all on their own, but if you wanna get fancy, serve them with:

A big glass of milk (duh).
Hot chocolate (extra marshmallows, please).
A scoop of vanilla ice cream (because why not?).
A cozy blanket and a good movie (the ultimate indulgence).

Tips & Mistakes

Don’t overbake! Overbaked cookies are sad cookies.
Use parchment paper! Seriously, it’s a lifesaver.
Chill the dough! If you have time, chill the dough for 30 minutes before baking. It helps prevent the cookies from spreading too much. But honestly, I usually skip this step because I’m impatient.
Don’t be afraid to experiment! Add different types of chocolate chips, different extracts… make them your own!

Storage Tips

Store these cookies in an airtight container at room temperature. They’ll stay good for about 3-4 days…if they last that long. You can also freeze them for longer storage. Just wrap them tightly in plastic wrap and then put them in a freezer bag. And let’s be real, eating them straight from the freezer is kind of amazing. Don’t judge me. I’ve totally eaten these for breakfast.

Variations and Substitutions

No peppermint extract? Use vanilla extract instead. They’ll still be delicious, just not pepperminty.
Out of chocolate chips? Use any kind of chocolate you have on hand. Chop up a chocolate bar, use chocolate chunks… whatever works! I once used a bag of M&Ms because that’s all I had. They were surprisingly good.
Want to make them vegan? Use vegan butter, a flax egg, and vegan chocolate chips. I haven’t tried it myself, but I’ve heard it works!
Forgot the baking soda? Okay, these ones are going to be flat as hell, lol. But they’ll still taste OK!

Frequently Asked Questions

I can’t have gluten… will this still work?

Okay, full disclosure, I haven’t tried this with gluten-free flour myself (I’m not gluten-free). BUT, I’ve heard good things about using a 1:1 gluten-free flour blend. Just make sure it has xanthan gum in it!

Do I *have* to crush the peppermint candies?

Nah, you don’t *have* to. You could leave them whole, but they’ll be kinda hard to bite into. Crushing them just makes them easier to eat and distributes the peppermint flavor more evenly.

Can I use candy canes instead of peppermints?

Totally! Candy canes work great. Just crush them up the same way. Pro tip: put them in a ziplock bag before you crush them, unless you WANT sticky peppermint shards everywhere.

How long do these cookies stay fresh?

If you store them in an airtight container, they’ll stay good for about 3-4 days. But let’s be real, they’ll probably be gone way before that.

Can I freeze the dough?

Yep! Just scoop the dough into balls and freeze them on a baking sheet. Once they’re frozen, you can transfer them to a freezer bag. When you’re ready to bake them, just pop them in the oven (you might need to add a minute or two to the baking time).

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