The Best Chocolate Peppermint Cookies

Chocolate cookies topped with frosting and crushed candy canes on a white plate.

The Best Chocolate Peppermint Cookies

These Chocolate Peppermint Cookies are so festive and perfect for the holiday season! Soft and chewy cookies are loaded with rich chocolate flavor then topped with a peppermint buttercream frosting and crushed candy canes. These will be a hit at all of your holiday parties!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 12

Total Time 37

Servings

Calories 484

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

For the Cookies

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup Dutch process cocoa powder
1 cup unsalted butter 2 sticks, softened
3/4 cup dark brown sugar
1/3 cup granulated white sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract

For the Peppermint Buttercream Frosting

3/4 cup unsalted butter 1 1/2 sticks, softened
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 1/2 cups powdered sugar
1/3 cup crushed candy canes for topping

Instructions

To Make the Cookies

Preheat the oven to 350 degrees F. Line a large cookie sheet with parchment paper. In a medium bowl, combine the flour, baking soda, baking powder, salt, and cocoa powder with a whisk. Set aside.
In a separate large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until smooth and fluffy.
Add the egg, vanilla extract, and peppermint extract. Mix until combined.
Add the dry ingredients and mix by hand with a spatula or wooden spoon until combined.
Use a large cookie scoop to measure the dough. Use your hands to roll the dough into balls and place the cookie dough balls about two inches apart onto the parchment-lined baking sheet. You will need to do multiple batches.
Bake for 10-12 minutes until edges are set. Remove from the oven and allow the cookies to cool completely before frosting.

To make the Peppermint Buttercream Frosting

For the frosting: In a large bowl, beat the softened butter, vanilla extract, and peppermint extract over medium speed until smooth and creamy. Gradually add the powdered sugar a bit at a time, beating until completely combined.
Transfer the frosting to a piping bag and pipe a spiral of frosting on top of each cookie. Sprinkle the top of the cookies with the crushed candy canes. Enjoy!

Notes

Line your cookie sheets with parchment paper. This will help your chocolate peppermint cookies to bake evenly and prevent excessive spreading. It also makes clean-up nice and easy.
Use room temperature butter and eggs. Your ingredients will blend together more seamlessly with room temperature ingredients, and your dough will rise better as well.
Customize your toppings. Feel free to change up the color of your frosting (red or green would be nice and festive) and add some fun holiday sprinkles in place of/ in addition to the crushed candy canes.
Store your baked and frosted cookies in an airtight container on the counter for up to 2 days. You can also refrigerate your cookies to extend their life by a couple extra days, or freeze your peppermint chocolate cookies in a freezer safe container or ziploc bag for up to three months. Thaw on the counter top before enjoying.

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