Chocolate Peppermint Cookies (Soft & Fudgy Holiday Candy Cane Cookies)
These chocolate peppermint cookies are soft, thick, and fudgy with a rich cocoa flavor, melty white chocolate chips, and a festive crunch of crushed candy canes. Perfect for holiday baking, these bakery-style peppermint chocolate cookies have chewy centers, crisp edges, and a refreshing mint finish that makes them irresistible for Christmas dessert trays and winter treats.
Servings 12 large cookies
Calories 280kcal
Cost $8 for entire recipe
Equipment
- Stand mixer with paddle attachment (or hand mixer)
- Mixing bowls
- Whisk
- Rubber spatula
- Baking Sheets
- Parchment paper
- Cookie scoop (2–3 tablespoon size)
- Cooling rack
Ingredients
- 1 1/4 cups all-purpose flour
- 5 tablespoons Dutch-process cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2–3/4 teaspoon kosher salt depending on brand
- 3/4 cup 12 tbsp unsalted butter, room temperature
- 1 large egg room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- About 2 tablespoons crushed candy canes
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy, about 1–2 minutes.
- Add the brown sugar and granulated sugar and beat until light and fluffy.
- Add the egg, peppermint extract, and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix on low speed just until a soft dough forms. Do not overmix.
- Fold in the white chocolate chips.
- Cover and chill the dough for 20–30 minutes.
- Scoop the dough using a 2–3 tablespoon cookie scoop and place onto the prepared baking sheets, spacing a few inches apart.
- Bake for 10–12 minutes, until the edges are set and the centers still look slightly soft.
- Immediately after baking, gently press crushed candy canes onto the tops.
- Let the cookies cool on the baking sheet for 10 minutes before transferring.
Notes
For the best chocolate peppermint cookies, chilling the dough for at least 20–30 minutes is essential. This step prevents the cookies from spreading too much in the oven and helps create a thick, soft, bakery-style texture.
Use high-quality Dutch-process cocoa powder for a deeper, richer chocolate flavor. Since Dutch cocoa is less acidic, the balance of baking powder and baking soda in this recipe ensures the cookies rise properly while staying fudgy.
Peppermint extract can be very strong, so start with the recommended amount and adjust slightly if needed. A little goes a long way, and too much can overpower the chocolate flavor.
For the best texture and presentation, press the crushed candy canes onto the cookies immediately after baking while they are still warm. This helps them stick without melting completely into the dough.
If your kitchen is warm or the dough feels soft after mixing, chilling slightly longer can improve the final texture and prevent excess spreading.
Avoid overbaking—these cookies should look slightly underdone in the center when you take them out of the oven. They will continue to set as they cool, giving you that soft and chewy interior.
For consistent results, use a 2–3 tablespoon cookie scoop to ensure evenly sized cookies that bake at the same rate.