Recipe: Chocolate peppermint cookies


Chocolate peppermint cookies

Karissa Gonzales, Staff Reporter

In 2019, during the pandemic lock down, I was really bored during the holidays and wanted to try something new. I love chocolate with a burning passion, but how could I give it a yuletide twist? Then it hit me– chocolate peppermint cookies! These have always been a hit in my family, friends and teachers. 

Feel free to change how you decorate the cookie!

Servings: 22 cookies  Prep: 35 Cook: 10 mins  Total: 45 mins


Dry ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 egg yolk
  • For the coating:
  • 1/2 cup white chocolate chips + 1 teaspoon coconut oil
  • ½ cup crushed peppermint candies (or a few  thoroughly crushed candy canes will also work)


  1. Preheat oven to 350 degrees F. Line a baking pan with aluminum line.
  2. In a large bowl, whisk together flour, cocoa powder, baking soda and salt.
  3. In an electric mixer bowl or hand mixer, cream together butter and sugars until light and fluffy.
  4. Add in vanilla extract, egg and egg yolk. Beat again until well combined smooth and creamy.
  5. Add in dry ingredients and mix on medium until dough forms.
  6. Roll dough into balls with a spoon and place on cookie sheet, leaving at least 2 inches apart from one another. Flatten with your palm lightly so the dough is nice and thick. 
  7. Bake for 10 minutes. Edges will crack when ready. Remove and allow cookies to cool for 5 minutes on the baking sheet before decorating.
  8. Melt white chocolate and coconut oil in a microwave until nice and thin. Use a small spoon to drizzle the white chocolate all over the cookies diagonally. Then sprinkle peppermint. 
  9. Place cookies back on a cooling rack or wax paper and allow the chocolate to harden completely. Then enjoy!