Desserts | February 2, 2009

Chocolate Peppermint Cookies

Chocolate Peppermint Cookies

It’s officially the Month of Love. Chocolate=love in my home. I found this recipe a few years back when I subscribed to Food Network’s 12 days of Cookies (Christmas time tradition). They send a new cookie recipe for 12 days in a row in November. In the 3 or 4 years I have subscribed, this is the only keeper recipe.
Choc Peppermint Cookies are a little like a brownie/cookie. I’m not a big mint lover, so I go easy on the mint extract. You could always leave the mint flavoring out too. During the holidays we added the sprinkles to make them a little more festive. A bunch of these in a really cute box from a craft store with pretty pink or red ribbon would make a great inexpensive treat for your Valentine!

Chocolate Peppermint Cookies

Author abountifulkitchen



  • 2 ¼ cups all-purpose flour
  • 3/4 cups unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup 2 sticks unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • 3/4 cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup semi sweet chocolate chips regular or mini’s I like minis


  • 3/4 cup confectioners sugar
  • 2 drops mint extract or more to taste
  • 3 1/2 teaspoons cream half and half or milk (cream is best)
  • crushed candy canes for topping cookies


For the cookies:

  1. Preheat oven to 350 degrees F. I use the convection bake setting. If you are not using convection, you may have to bake these for a total of about 10-12 minutes or until barely set*.
  2. In a medium bowl sift together flour, cocoa powder, baking soda and salt. Set aside. In a mixer beat together the butter with the sugars until fluffy, about 2 minutes. Add eggs 1 at a time, beating until smooth after each addition and scraping the sides of the bowl as necessary. Add vanilla. On a low speed beat in the flour mixture a little at a time. Gently mix in chocolate chips.
  3. On an ungreased cookie sheet, drop teaspoons of the batter about 2 inches apart. Bake until just cracked on top, about 8 minutes, rotating the pan halfway through the cooking time. Flatten the cookies slightly with a spatula after removing from oven. Cool completely.

For the glaze:

  1. In a small bowl mix together the sugar; mint extract and cream until smooth. Transfer mixture to a medium resealable plastic bag and snip off a tiny bit of the corner. Drizzle glaze over cooled cookies. Let cookies stand until set, about 10-20 minutes.
  2. If desired, before glaze sets, sprinkle with chopped mint candy.

Recipe Notes

-I add the dry ingredients all at once, with the chocolate chips. I do this on all chocolate chip cookies, it helps keep the chocolate from sinking to the bottom of the cookie.-*Do not over bake. Let the cookies cool completely before glazing. They will continue to cook and set up a bit after removing from the oven.

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  1. These cookies are probably the best cookies i've ever tasted! i made them last year for christmas and everyone loved them! i'm making them again this week and i can't wait! 🙂 they are so delicious!

    1. Hi Natalie. I just noticed the recipe somehow was deleted in the conversion last year! I just updated it. Give this recipe a try I know you’ll love it!