These chewy Chocolate Peppermint Cookies are rich and fudgy with a festive candy cane crunch that are so easy to make! The perfect holiday cookie made healthier with less butter, whole wheat flour and zero refined sugar.
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These Chocolate Peppermint Cookies make the perfect holiday sweet treat great for Christmas parties, cookie exchanges, baking with your kids or enjoying with a hot cup of cocoa. These cookies are chewy, rich in chocolate flavor and easily come together in under 30 minutes making this recipe a favorite during the busy Christmas season!
Why You’ll Love These
- Made healthier – these chocolate peppermint cookies are made healthier with less butter, whole wheat flour and zero refined sugar.
- Quick and easy – these cookies come together in under 30 minutes with zero chilling required.
- Rich and fudgy – the combination of cocoa powder, espresso powder and chocolate chips make these cookies deliciously rich and fudgy!
- Great for holiday baking – these cookies are perfect for Christmas parties, gifting in cookie tins, or simply enjoying a sweet treat with your morning coffee or hot cocoa.
Ingredients You’ll Need
- flours – I used a combination of whole wheat pastry flour and all-purpose flour in these cookies, but you could also use a gluten-free 1 to 1 baking flour if making gluten-free cookies.
- unsweetened cocoa powder – adds the chocolate to these cookies.
- espresso powder – enhances the chocolate flavor.
- baking soda – this acts as a leavening agent to help these cookies bake up nicely and gives them that chewy texture.
- butter – we are only using 4 tablespoons of butter which really makes these cookies so delicious with amazing flavor, but you could substitute coconut oil, if you prefer.
- coconut oil –
- egg – you’ll need one large egg in this recipe which acts as a binding ingredient and gives the cookies structure and height.
- cane sugar – naturally sweetens these cookies without using any refined sugar, but you could also use coconut sugar or other granulated sugar.
- chocolate chips – I used these Lily’s chocolate chips which are sweetened with stevia making the sugar content really low and gives these cookies even more chocolate flavor.
- vanilla + peppermint extracts – boosts of flavor!
- candy canes – crushed candy canes are mixed into these cookies as well as sprinkled on top for a delicious peppermint finish.
How to Make Chocolate Peppermint Cookies
- Mix ingredients. In the bowl of your stand mixer fitted with the paddle attachment or using an electric mixer, cream together the butter and sugar until well combined. Add the melted coconut oil and egg and beat until creamy. Mix in the vanilla and peppermint extracts.
- Make batter. In a separate bowl, whisk together the flours, cocoa powder, espresso powder and salt. Add the dry ingredients to the wet ingredients and mix well. Fold in the chocolate chips and crushed candy canes.
- Bake cookies. Using a tablespoon-size cookie scoop, drop the batter onto a prepared baking sheet lined with parchment paper or baking mat and gently press down on the tops of the cookies to flatten them a bit. Bake the cookies in the oven at 350 degrees F for 12 to 13 minutes, until cookies are set, but still soft. Immediately sprinkle some extra crushed candy canes on top.
- Cool. Let the cookies cool on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely. You should get about 24 to 25 cookies.
Tips for the Best Chocolate Peppermint Cookies
- Use high-quality cocoa powder for the richest chocolate flavor. I like to use Dutch-process cocoa powder that gives a a darker color and smoother taste.
- Measure peppermint extract carefully as a little goes a long way and too much can overpower the cookies.
- Use parchment paper as this helps prevent sticking and makes for really easy clean-up. If you don’t have parchment paper, a silicone baking mat works great too.
- Don’t over-bake so you can get those soft, fudgy centers. The key is to slightly underbake them when the edges are set, but centers are still soft.
- Store cookies properly in a sealed, airtight container to keep the cookies soft and fresh for several days. If stacking, place parchment paper between the layers to prevent the peppermint topping from sticking.
Prepping and Storage
To Store: These cookies will last at room temperature stored in a sealed, airtight container on the counter for 3 to 4 days. You can also store these in the refrigerator to keep them longer for up to 7 days.
To Freeze: For longer storage, these cookies can be stored in the freezer for up to 2 months. When ready to enjoy, transfer them to the fridge to thaw overnight or let them thaw completely on the countertop at room temperature. You can also freeze the cookie dough as well.
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More Cookie Recipes to Make
- The BEST 5-Ingredient Peanut Butter Cookies
- Healthy Chocolate Chip Cookies
- Peanut Butter Oatmeal Cookies
- Iced Pumpkin Cookies
- Grain-Free Sugar Cookies
- Triple Chocolate Cookies
Hope you all enjoy these Chocolate Peppermint Cookies and if you love this as much as we do, please leave me 
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Chocolate Peppermint Cookies
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Ingredients
- 1/4 cup butter softened
- 3/4 cup cane sugar
- 1/4 cup coconut oil melted and cooled
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/2 cup all purpose flour
- 1/2 cup whole wheat pastry flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp espresso powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
- 1/4 cup crushed candy canes about 2 or 3 canes (plus more for topping)
Instructions
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Preheat oven to 350 degrees F.
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In the bowl of your stand mixer fitted with the paddle attachment or using an electric mixer, cream together the butter and sugar until well combined. Add the melted coconut oil and egg and beat until creamy. Mix in the vanilla and peppermint extracts.
-
In a separate bowl, whisk together the flours, cocoa powder, espresso powder and salt. Add the dry ingredients to the wet ingredients and mix well. Fold in the chocolate chips and crushed candy canes.
-
Using a tablespoon-size cookie scoop, drop the batter onto a prepared baking sheet lined with parchment paper or baking mat and gently press down on the tops of the cookies to flatten them a bit.
-
Bake the cookies for 12 to 13 minutes, until cookies are set, but still soft. Immediately sprinkle some extra crushed candy canes on top.
-
Let the cookies cool on the baking sheet for 5 minutes then transfer them to a wire rack to cool completely. You should get about 24 to 25 cookies.
Nutrition
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