There’s something about peppermint and chocolate that instantly takes me back to winter evenings in my kitchen, with the oven glowing and the scent of sugar and mint filling the air.
Every year, as soon as the weather turns cool, I start baking my favorite holiday cookies, and this peppermint cookie is always at the top of the list.
It’s festive, simple, and absolutely irresistible. The cookies are soft in the center, slightly crisp around the edges, and infused with cool peppermint flavor that pairs beautifully with rich chocolate.
Whether you’re baking for a cookie exchange, gifting homemade treats, or just craving a cozy baking project, this recipe delivers every time.
Let me show you exactly how to make the best peppermint cookies from scratch with tips, variations, and foolproof instructions.
What is the Peppermint Cookies Recipe?
A peppermint cookies recipe typically features a soft sugar or chocolate cookie base flavored with peppermint extract and often topped with crushed candy canes, white chocolate drizzle, or peppermint chips.
These cookies are especially popular during the holiday season because peppermint is a classic winter flavor. Unlike regular sugar cookies, peppermint cookies have a refreshing minty finish that balances sweetness beautifully.
Compared to chocolate chip cookies, they offer a festive twist that feels more seasonal and elegant. Some versions are chewy chocolate peppermint cookies, others are soft peppermint sugar cookies.
This recipe blends the best of both worlds: a buttery chocolate base with peppermint flavor and a gorgeous crackled top.
Why You’ll Love This Recipe
- Soft and chewy texture with slightly crisp edges
- Perfect balance of chocolate and peppermint flavor
- Easy holiday cookie recipe with simple pantry ingredients
- No chill time required
- Great for cookie exchanges and edible gifts
- Easily adaptable for gluten-free or dairy-free baking
- Freezer-friendly and make-ahead approved
If you love Christmas cookies with candy canes or festive peppermint desserts, this one belongs in your baking rotation.
Ingredients Overview
Here’s everything you’ll need to make this homemade peppermint cookie recipe. I’ll also share helpful substitutions along the way.
Dry Ingredients
- 2 cups (250g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Substitution: Use a 1:1 gluten-free baking flour blend for gluten-free peppermint cookies.
Wet Ingredients
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar
- 2 large eggs, room temperature
- 1½ teaspoons pure peppermint extract
- 1 teaspoon vanilla extract
Tip: Do not substitute peppermint extract with mint extract unless labeled specifically as peppermint. Spearmint flavor will change the taste.
Mix-Ins & Toppings
- 1 cup (170g) semi-sweet chocolate chips
- ½ cup (60g) crushed candy canes
- Optional: ½ cup white chocolate chips for drizzle
For dairy-free: Use plant-based butter and dairy-free chocolate chips.
Step-by-Step Instructions
Preheat & Prep
Preheat your oven to 350°F (175°C) for perfectly baked peppermint cookies. Proper oven temperature ensures soft centers and slightly crisp edges.
Line two large baking sheets with parchment paper to prevent sticking and promote even baking.
Measure all ingredients accurately before starting. You’ll need 2 cups (250g) all-purpose flour, ½ cup (50g) cocoa powder, ¾ cup (170g) softened butter, and 1½ teaspoons peppermint extract, ready to go.
Room temperature butter and eggs create a smooth, fluffy dough and guarantee bakery-style texture. Crush ½ cup (60g) candy canes finely for easy topping.
Organizing everything first makes this peppermint cookies recipe effortless and foolproof.
Mix Dry Ingredients
In a medium mixing bowl, whisk together 2 cups (250g) all-purpose flour, ½ cup (50g) unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. This step builds the structure of your peppermint cookies and ensuresan even rise with a soft, chewy texture.
Sift the cocoa powder if it looks lumpy. Smooth, lump-free dry ingredients create a rich chocolate base and prevent dense spots in the dough. Whisk thoroughly for at least 30 seconds to evenly distribute the leavening agents.
Properly combined dry ingredients guarantee bakery-style consistency and balanced flavor in every bite of this peppermint cookie recipe.
Cream Butter & Sugars
In a large mixing bowl, beat ¾ cup (170g) softened unsalted butter, 1 cup (200g) granulated sugar, and ½ cup (100g) brown sugar using a hand or stand mixer. Cream for 2–3 minutes until the mixture becomes light, fluffy, and pale in color.
This step is the secret to ultra-soft, bakery-style peppermint cookies. Proper creaming incorporates air into the dough, creating a tender crumb and perfectly chewy texture.
Scrape down the sides of the bowl to ensure even mixing. Do not rush this stage. Well-creamed butter and sugars guarantee rich flavor, balanced sweetness, and consistently thick cookies every time.
Add Eggs & Flavoring
Add 2 large room-temperature eggs, one at a time, to the creamed butter and sugar mixture. Beat well after each addition until fully incorporated.
Properly blended eggs create structure, moisture, and that irresistibly soft, chewy peppermint cookie texture.
Next, mix in 1½ teaspoons pure peppermint extract and 1 teaspoon vanilla extract. This combination delivers bold holiday flavor with a smooth, balanced finish.
Use high-quality peppermint extract for a clean, refreshing taste that enhances the rich chocolate base.
Scrape down the bowl to ensure even mixing. The batter should look glossy and creamy. This guarantees bakery-style results in your peppermint cookies recipe.
Combine Wet & Dry
Gradually add the prepared dry mixture: 2 cups (250g) flour, ½ cup (50g) cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt into the creamed butter mixture. Mix on low speed to maintain a soft, tender texture.
Blend just until combined. Overmixing develops excess gluten and can make peppermint cookies dense instead of chewy. The dough should look thick, smooth, and rich in color.
If needed, scrape down the bowl to ensure even incorporation. A properly mixed dough guarantees bakery-style peppermint cookies with balanced flavor and perfectly soft centers every time.
Fold in Chocolate
Gently fold in 1 cup (170g) semi-sweet chocolate chips using a spatula. Stir slowly to distribute the chocolate evenly throughout the dough. This step creates pockets of rich, melted chocolate in every bite of your peppermint cookies.
Avoid overmixing. Light folding keeps the dough soft and prevents ta toughtexture. If you want extra indulgence, add ¼ cup (40g) of chocolate chips for a double chocolate peppermint cookie variation.
The dough should remain thick and slightly sticky. Evenly folded chocolate guarantees bakery-style results, bold flavor, and perfectly balanced sweetness in this irresistible peppermint cookies recipe.
Scoop & Top
Use a cookie scoop to portion 2 tablespoons of dough (about 40g each) onto lined baking sheets. Leave at least 2 inches between each dough ball to allow even spreading.
Uniform sizing guarantees bakery-style peppermint cookies with consistent texture and perfect baking.
Lightly press the tops and sprinkle ½ cup (60g) finely crushed candy canes over the dough. Gently press them in so they adhere without sinking.
For a premium finish, add a few extra chocolate chips on top before baking. This simple step creates visually stunning, festive peppermint cookies with bold flavor and irresistible holiday appeal.
Bake
Place the prepared baking sheets into a preheated 350°F (175°C) oven. Bake for 9–11 minutes until the edges are set, but the centers still appear slightly soft. This precise timing guarantees perfectly chewy peppermint cookies with a rich chocolate base.
Avoid overbaking. The cookies will continue to firm up as they cool in the pan. For evenly baked results, rotate the trays halfway through baking.
If using 2 tablespoons (40g) of dough portions, this timing is ideal. Slightly larger scoops may need an extra minute. Proper baking ensures soft centers, crisp edges, and bold peppermint flavor in every bite.
Cool
After baking, let the cookies rest on the baking sheet for 5 minutes. This allows the 2 tablespoons (40g) dough portions to firm slightly without losing their soft, chewy centers.
Carefully transfer cookies to a wire rack to cool completely. Air circulation around the cookies prevents sogginess and preserves that bakery-style texture.
If desired, drizzle ½ cup (90g) melted white chocolate over cooled cookies for a festive, professional finish. Cooling fully ensures the chocolate sets perfectly and prevents smearing.
Proper cooling is key for peppermint cookies that are soft inside, slightly crisp on the edges, and visually stunning, with candy cane and chocolate details perfectly intact.
Expert Tips for Best Results
Use ¾ cup (170g) softened butter and 2 large room-temperature eggs for soft, chewy peppermint cookies. Proper ingredient temperature ensures smooth, fluffy dough and even baking.
Measure 2 cups (250g) of flour accurately using the spoon-and-level method to avoid dry, dense cookies. Overmixing the dough reduces tenderness; fold in 1 cup (170g) of chocolate chips gently.
Crush ½ cup (60g) candy canes finely to prevent sharp pieces and evenly distribute peppermint flavor. Bake at 350°F (175°C) for 9–11 minutes, removing when centers are slightly soft.
For a bakery-style finish, sprinkle a pinch of flaky salt or drizzle ½ cup (90g) white chocolate on cooled cookies. Proper technique guarantees festive, flavorful, and perfectly textured peppermint cookies every time.
- Measure flour correctly using the spoon-and-level method. Too much flour makes dry cookies.
- Do not overbake. Slightly underbaking ensures chewy peppermint chocolate cookies.
- Use high-quality cocoa powder for a deeper flavor.
- Crush candy canes finely to prevent sharp shards.
- Chill the dough for 20 minutes if your kitchen is warm.
Common Mistake: Adding too much peppermint extract. Peppermint is strong — stick to the recommended amount for balanced flavor.
For extra bakery-style cookies, sprinkle a tiny pinch of flaky salt on top before baking.
Variations & Substitutions
Transform this peppermint cookie recipe with easy, delicious variations. For a white chocolate peppermint cookie, skip ½ cup (50g) cocoa powder and fold in 1 cup (170g) white chocolate chips instead of semi-sweet chocolate.
Make double chocolate peppermint cookies by adding an extra ½ cup (85g) of chocolate chips for a rich, indulgent flavor.
For gluten-free cookies, replace 2 cups (250g) of all-purpose flour with a certified 1:1 gluten-free baking blend. Ensure candy canes and chocolate chips are gluten-free.
For vegan peppermint cookies, use ¾ cup (170g) plant-based butter, 2 flax eggs (1 tbsp flax + 3 tbsp water per egg), and dairy-free chocolate chips.
Try peppermint sugar cookies by omitting cocoa powder and topping with crushed candy canes for a festive twist.
This peppermint cookie recipe is incredibly versatile.
- White Chocolate Peppermint Cookies: Replace cocoa powder with ¼ cup flour and use white chocolate chips instead of semi-sweet chips.
- Double Chocolate Peppermint Cookies: Add an extra ½ cup of chocolate chips for ultra-rich flavor.
- Gluten-Free Version: Use a certified gluten-free 1:1 baking blend. Check that candy canes are gluten-free.
Vegan Peppermint Cookies
- Replace butter with vegan baking butter
- Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg)
- Choose dairy-free chocolate chips
Peppermint Sugar Cookies
- Skip cocoa powder and follow the same base recipe for soft peppermint sugar cookies.
- You can also turn this into peppermint crinkle cookies by rolling dough balls in powdered sugar before baking.
Storage & Make-Ahead Instructions
Room Temperature: Store cookies in an airtight container for up to 5 days. Place parchment between layers to prevent sticking.
Refrigerator: Store up to 7 days in a sealed container. Bring to room temperature before serving.
Freezing Baked Cookies: Freeze in airtight containers for up to 3 months. Thaw at room temperature.
Freezing Cookie Dough: Scoop dough balls and freeze on a tray. Once solid, transfer to freezer bags. Bake directly from frozen, adding 1–2 extra minutes. This makes holiday baking so much easier.
Frequently Asked Questions (FAQ)
Can I make peppermint cookies without candy canes?
Yes. You can skip crushed candy canes and use peppermint chips instead, or leave them plain for a softer texture.
How do I make soft peppermint cookies?
Do not overbake. Remove them when the centers still look slightly underdone. Proper butter creaming also ensures softness.
Can I use mint extract instead of peppermint extract?
Peppermint extract is recommended. Mint extract may taste like spearmint and alter the classic holiday flavor.
Why did my peppermint cookies spread too much?
Your butter may have been too warm. Chill the dough for 20–30 minutes before baking.
Can I make this peppermint cookie recipe gluten-free?
Yes, substitute with a high-quality 1:1 gluten-free baking flour blend.
Are peppermint cookies good for Christmas cookie exchanges?
Absolutely. They’re festive, visually appealing, and hold up well when transported.
Can I add food coloring for festive peppermint cookies?
Yes, a drop of red food coloring can give a subtle holiday tint without affecting flavor.
Final Thoughts on This Peppermint Cookie Recipe
If you’re looking for a reliable, bakery-style peppermint cookies recipe that delivers soft centers, rich chocolate flavor, and refreshing minty brightness, this is the one to keep.
I love serving these cookies with hot cocoa, coffee, or alongside other holiday favorites on a Christmas dessert platter. They also make beautiful homemade gifts when wrapped in clear treat bags with ribbon.
Whether you’re baking for family, friends, or simply for yourself, these peppermint cookies bring warmth and festive charm to any kitchen. Once you try them, they just might become your new holiday tradition.
