Peppermint Chocolate Cookies
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These Peppermint Chocolate Cookies are one of those recipes I keep coming back to, especially when I need a quick dessert fix. They’re loaded with so much flavor, combining rich chocolate, crunchy peppermint, and the subtle sweetness of coconut in every bite. Plus, they come together in no time—just 15 minutes of prep, and they’re in the oven. I love making these during the holidays, but honestly, they’re perfect year-round. The crushed peppermint on top gives them this festive feel, but they’re not overly sweet, which makes them great for casual get-togethers or just an afternoon treat. Bonus: you don’t need a ton of fancy ingredients, just everyday staples with a little extra flair.
Why You’ll Love Peppermint Chocolate Cookies
- Rich Chocolate Flavor: These cookies are packed with chocolate goodness, perfect for satisfying any sweet tooth without being too intense.
- Festive Peppermint Crunch: The crushed peppermint on top adds a fun, festive twist and a little crunch in every bite.
- Quick to Make: With just 15 minutes of prep, you can have these cookies ready to bake in no time.
- Perfect for Sharing: These cookies are a hit at parties and gatherings—they disappear fast, so you might want to double the batch!
- Balanced Texture: The combo of soft cookies, creamy frosting, and crispy coconut crisps makes each bite a deliciously unique experience.
Ingredients Needed To Make Peppermint Chocolate Cookies
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- 1.1 GF flour or all purpose flour
- Baking soda
- Baking powder
- Butter
- Kosher salt
- Cocoa powder
- Mini chocolate chips
- Brown sugar
- Sugar
- Vanilla extract
- Coconut extract
- RIND Dark Cocoa Sea Salt Coconut Crisps
- Chocolate frosting
- Crushed peppermint
Substitutions + Alternatives
Can I use All-Purpose Flour?
Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.
Can I use regular dairy?
Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.
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A collection of some of my favorite recipes. From sweet to savory baking recipes that just work, every time. These recipes are all dairy-free and gluten-free, with options to use full dairy and gluten if you prefer. No complicated swaps, no weird textures, just really good baking.
The
Craveworthy Baking
Cookbook
A collection of some of my favorite recipes. From sweet to savory baking recipes that just work, every time. These recipes are all dairy-free and gluten-free, with options to use full dairy and gluten if you prefer. No complicated swaps, no weird textures, just really good baking.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make Peppermint Chocolate Cookies
- Preheat the oven and line your baking sheets with parchment paper.
- Cream the butter and sugars together until light and fluffy.
- Add the eggs and extracts, then mix until combined.
- Slowly mix in the dry ingredients and stir until everything is incorporated.
- Scoop the dough into portions and place them on the baking sheets.
- Bake the cookies until done, then let them cool.
- Once cooled, frost the cookies and sprinkle crushed peppermint on top. Enjoy!
Commonly Asked Questions
Can I make the dough ahead of time?
Yes! You can prepare the cookie dough ahead of time and store it in the fridge for up to two days. Just be sure to cover it tightly so it doesn’t dry out.
How do I store these cookies?
Once the cookies have cooled and been frosted, store them in an airtight container at room temperature for up to 3-4 days. If you need to keep them longer, you can refrigerate them, but they’re best enjoyed fresh.
Can I freeze the cookies?
Absolutely! You can freeze both the baked cookies and the dough. For baked cookies, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. When you’re ready to eat, just thaw and enjoy. For the dough, scoop it into portions and freeze, then bake straight from frozen when you want fresh cookies.
How do I reheat these cookies?
If you like your cookies warm and gooey, you can reheat them in the microwave for 10-15 seconds. This softens the frosting and brings back that fresh-baked texture!
Why did my cookies turn out dry?
If your cookies turned out dry, you might have overbaked them. Keep an eye on them during the baking time and pull them out when they still look a little soft in the center. They’ll continue to set as they cool.
Can I use regular chocolate chips instead of mini ones?
Yes, regular chocolate chips will work just fine in this recipe. The mini ones spread more evenly throughout the dough, but the larger chips add a nice chunkiness too!
Can I substitute the peppermint topping?
Definitely! If you’re not a fan of peppermint, you can skip it or try other toppings like crushed candy canes, sprinkles, or even chopped nuts for a different twist.
How do I get the perfect cookie texture?
For soft and chewy cookies, don’t overmix the dough, and make sure not to overbake. Let them cool for a few minutes on the pan before transferring to a wire rack to help them firm up without drying out.
Peppermint Chocolate Cookies
Equipment
- 1 mixing bowl/mixer
- 2 baking sheets
Ingredients
Cookies
- 2 cups 1.1 GF flour or all purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 cup butter, room temperature
- ½ tsp kosher salt
- ¾ cup cocoa powder
- 1 cup mini chocolate chips
- ¾ cup brown sugar
- ¾ cup sugar
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 3.5 oz RIND Dark Cocoa Sea Salt Coconut Crisps
Topping
- chocolate frosting
- ½ cup peppermint, crushed
Instructions
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment paper and set aside.
- Add the room temperature butter and sugars to a mixing bowl and mix on high for 3 minutes until light and fluffy.
- Add the eggs and extracts and mix to combine.
- Add the remaining ingredients and mix until just combined.
- Use a 1 1/2" scoop to portion out the cookie dough between the two baking sheets.
- Bake for 9-11 minutes.
- Allow to cool for at least 10 minutes.
- Frost the cookies with chocolate frosting.
- Sprinkle crushed peppermint over the top.
- Enjoy!
Notes
Nutrition
These Peppermint Chocolate Coconut Cookies are a total hit in my house, and I just love how they bring a festive touch to any occasion. With that rich chocolate flavor and a refreshing peppermint crunch, they’re always gone in no time. Plus, they’re super easy to whip up, making them perfect for those last-minute gatherings or cozy nights in. I can’t wait for you to give them a try and see how quickly they become a favorite!
