These Chocolate Peppermint Cookies are perfectly soft and chewy. A rich chocolate cookie base is loaded with chunks of chopped candy cane kisses. If you love the holiday flavour combo of peppermint and chocolate as much as I do, then these cookies are for you!
What you will need to make Chocolate Peppermint Cookies:
Aside from the baking staples like butter, sugar and flour that you probably already have in your cupboard and fridge, here are some key ingredients you will need to make these cookies.
Cocoa powder – Cocoa powder adds that rich chocolatey flavour to these cookies.
Instant Chocolate Pudding Mix – I love using instant pudding mix to make cookies super soft and chewy. Using a chocolate mix in these cookies add to the amazing chocolate flavour.
Peppermint Extract – These cookies get a lot of peppermint flavour from the candy cane kisses, but adding a little bit of peppermint extract just adds a little bit more!
Hershey’s Candy Cane Kisses – These are my absolute favourite around the holidays! If you can’t find candy cane kisses, you could use any sort of peppermint white chocolate and just chop it up into bite-size pieces.
How to make Chocolate Peppermint Cookies:
In a medium-sized bowl, combine the flour, cocoa powder, instant chocolate pudding mix, baking soda and salt. Set aside.
Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy.
Next, add the eggs, vanilla extract, and peppermint extract. Scrape down the sides of the bowl to make sure everything is incorporated.
With the mixer on low, add the dry ingredients to the wet and mix until combined.
Lastly, add the chopped candy cane kisses and mix just to combine. Reserve some for topping the cookies with.
Scoop or roll balls of cookie dough, about 2 tablespoons, and place evenly on prepared cookie sheets. Press the remaining chopped candy cane kiss bits into the tops of the cookies.
Bake at 350 degrees F for 9-10 minutes.
Let cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
How to make these Chocolate Peppermint Cookies gluten-free:
These cookies can easily be made gluten-free. Simply swap out the all-purpose flour for a 1-to-1 gluten-free all-purpose flour that has xanthan gum in it.
Other Holiday Cookie recipes to try:
White Chocolate Cranberry Cookies
White Chocolate Candy Cane Cookies
Make sure to tag me @cremedelacombe on Instagram and leave a review below if you make these Chocolate Peppermint Cookies. I love seeing what you bake! To pin this recipe and save it for later, you can use the button on the recipe card below.
Chocolate Peppermint Cookies
Course: DessertDifficulty: Easy30
servings30
minutes10
minutes300
kcalSoft and chewy chocolate cookies loaded with chopped candy cane kisses! The perfect holiday flavour combo!
Ingredients
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 3/4 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 package instant chocolate pudding mix (113g)
2 cups chopped Hershey’s candy cane kisses (or a similar peppermint white chocolate)
Directions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- In a medium-sized bowl, combine the flour, cocoa powder, instant chocolate pudding mix, baking soda and salt. Set aside.
- Using a handheld or stand mixer, fitted with a paddle attachment, beat the butter and sugars together until light and fluffy.
- Next, add the eggs, vanilla extract, and peppermint extract. Scrape down the sides of the bowl to make sure everything is incorporated.
- With the mixer on low, add the dry ingredients to the wet and mix until combined.
- Lastly, add the chopped candy cane kisses and mix just to combine. Reserve some for topping the cookies with.
- Scoop or roll balls of cookie dough, about 2 tablespoons, and place evenly on prepared cookie sheets. Press the remaining chopped candy cane kiss bits into the tops of the cookies.
- Bake for 9-10 minutes.
- Let cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
