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Chocolate Peppermint Cookies – Rich chocolate cookies with a hint of peppermint and topped with peppermint white chocolate M&M’s.
Peppermint is one of those holiday flavors I wish would stick around all year round! Mint and chocolate is such a great combo. We always have Grasshopper Pie every year for for our Christmas day dessert. But I still want all the peppermint in my desserts the rest of the season as well.
These are a simple rich and chocolate cookie with a hint of peppermint flavor and then the white chocolate peppermint M&M’s are mixed in and put on top when you bake them!
What You’ll Need
- Butter
- Brown Sugar
- Sugar
- Semi-Sweet Chocolate Chips
- Eggs
- Vanilla Extract
- Peppermint Extract
- All-Purpose Flour
- Peppermint M&M’s
- Cocoa Powder
- Baking Powder
- Salt
How To Make Chocolate Peppermint Cookies
- In the bowl for an electric mixer beat together butter, sugar, and brown sugar until fluffy (about 2 minutes).
- Add in the eggs, vanilla, peppermint extract, and melted chocolate. Mix until well combined, scraping the sides as necessary.
- In a small bowl whisk together flour, cocoa powder, baking powder and salt until combined. Slowly add flour mixture to chocolate mixture until combined.
- Using a spatula fold in the M&M’s. Cover dough, and refrigerate for at least 2 hours, up to 36 hours.
- Scoop balls of dough onto a baking sheet. Top with a few extra M&M’s.
- Bake for about 10 minutes, until the edges are set and the tops appear completely dry.
- Remove from oven, and cook for a few minutes before removing to a wire rack.
Recipe Tips
- For pretty cookies, always top your balls of dough with a few of the mix-ins so they stay visible when they bake.
- Make sure you start with softened butter, not melted butter and not super cold butter. Leave it on the counter for a few hours and it should be fine!
- Chilling the dough allows the melted chocolate to firm up again, so your cookies don’t flatten out completely when baking, so don’t skip this step!
- Be careful not to over bake your cookies. Keep an eye on them, and if anything take them out a minute early. They do continue to cook after you remove them from the oven, so if they are completely done when you take them out they stand a good chance over being over done and dry when you go to eat them.
Storage
Once the cookies have cooled completely you can store them in an airtight container for about 4 days before they start to dry out.
Freezing – You can freeze the baked cookies for 3-4 months. Just place them in an airtight container and take out what you want at a time to thaw on the counter. Or you can freeze the dough! Scoop balls of dough onto a baking sheet, and place the baking sheet in the freezer for 2-3 hours, until the dough is solid. Remove and place in a freezer safe plastic bag. Remove the balls of dough you want to bake and let them thaw on the counter as the oven preheats. Bake as the recipe directs.
More Christmas Cookie Recipes To Try
- Buckeye Cookies
- Chocolate Covered Oreos
- Cream Cheese Spritz Cookies
- Grinch Sugar Cookie Bites
- Sour Cream Cookies
- Frosted Sugar Cookies
- White Chocolate Gingerbread Cookies
- Cranberry Icebox Cookies
White Chocolate Peppermint Cookies
Ingredients
- 1/2 cup butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 cups semi-sweet chocolate, melted
- 3 whole large eggs
- 2 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 3/4 all-purpose cup flour
- 1 cup White Chocolate Peppermint M&M’s
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- In the bowl for an electric mixer beat together butter, sugar, and brown sugar until fluffy (about 2 minutes).
- Add in the eggs, vanilla, peppermint extract, and melted chocolate. Mix until well combined, scraping the sides as necessary.
- In a small bowl whisk together flour, cocoa powder, baking powder and salt until combined. Slowly add flour mixture to chocolate mixture until combined.
- Using a spatula fold in the M&M's. Cover dough, and refrigerate for at least 2 hours, up to 36 hours.
- Preheat oven to 350º F.
- Scoop balls of dough onto a baking sheet. Top with a few extra M&M's.
- Bake for about 10 minutes, until the edges are set and the tops appear completely dry.
- Remove from oven, and cook for a few minutes before removing to a wire rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Your cookies were absolutely amazing Erin! My daughter claimed them as her own & she would walk around carrying the top telling both myself & my husband that they were her cookies!! 🙂 She did let us both have one to at least try them out! 😉
So fun and Christmasy!! Chocolate and peppermint are one of my favorite holiday flavor combos.
Your cookies look very tasty! Glad you got in on the fun this year. It is my 3rd year and just love it! (I would have been very happy with recieving a dozen of these)
I love fudgy cookies and there’s nothing better than chocolate with peppermint!
Have you tried this recipe with dark chocolate?
I haven’t, but it would definitely work and if you like dark chocolate go for it!