Stack of three chocolate peppermint cookies on a white plate

Fudgy Chocolate Peppermint Cookies are more than just cookies – they’re a celebration of flavor, texture, and the joy of the holiday season. Think: a fudgy center that melts in your mouth, topped with the invigorating crunch of crushed candy canes. Embrace the magic of the holidays with every bite of these fudgy, chocolate mint delights!

Chocolate cookies with crushed candy canes on top on a white plate

Why should I make these chocolate peppermint cookies?

Apart from being ridiculously delicious, our Chocolate Peppermint Cookies are the perfect addition to your holiday repertoire for several reasons:

  1. Crowd-Pleaser: These rich, buttery cookies are guaranteed to steal the show at any holiday party or cookie platter. Imagine your favorite flourless chocolate cake in cookie form! Get ready to receive compliments and requests for the recipe!
  2. Giftable Goodness: Looking for a thoughtful, homemade gift? Package these cookies in festive boxes or jars, tie a ribbon around them, and voila – you’ve got a heartwarming gift that shows you care.
  3. Cozy Scents of the Season: The scent of chocolate and peppermint wafting through your kitchen as these cookies bake is a bonus holiday gift. It’s like inviting the holiday spirit right into your home.

What do I need to make these cookies?

These cookies are so incredibly easy to make. All you need is some simple ingredients that you probably already have in your pantry (except maybe the candy canes—those are pretty seasonal!):

  • All-purpose flour
  • Unsweetened cocoa powder
  • Baking powder
  • Salt
  • Cream Cheese
  • Unsalted butter
  • Granulated sugar
  • Egg
  • Peppermint extract
  • Candy canes
  • Powdered sugar
A chocolate dough ball in a shallow plate of powdered sugar

How do I make chocolate peppermint cookies? 

  1. Whisk the dry ingredients (flour, cocoa powder, baking powder, and salt) together in a mixing bowl. 
  2. Use a stand mixer or hand mixer to cream the cream cheese and butter, then beat in the sugar.
  3. Add the eggs and peppermint extract to the cream cheese mixture.
  4. Slowly add the dry ingredients, 1/3 of the mixture at a time. Fold in 1/2 cup of crushed candy canes.
  5. Cover the bowl and chill for 30 minutes.
  6. Using a cookie scoop or your hands, make one-inch balls of dough, and roll each one in a shallow dish of powdered sugar. Place on an ungreased baking sheet. Continue making cookie dough balls, spacing them 2″ apart on the pan, until the sheet is full. Bake in a preheated oven for 7-8 minutes.
  7. Cool on the baking pan for 2-3 minutes, then press some candy cane pieces into the top of the warm cookies. Transfer the cookies to a wire rack to cool completely.

Why don’t I need to grease the baking sheet?

There’s no need to grease your baking sheet—the dough contains enough fat to keep the cookies from sticking, and greasing the pan will make the cookies spread more than intended. If you’re concerned about the cookies sticking to the pan, line the baking sheet with parchment paper or a silicone mat.

Three chocolate mint cookies on a white plate. One cookie has a bite taken out of it.

Want more Christmas cookie recipes like this one?

Every year, I work hard to create nice tins and baskets of holiday goodies for my friends and family. We have two dozen of our favorite Christmas cookie recipes here, including edible cookie dough, salted caramel dark chocolate brownie cookies, and soft gingerbread cookies.

Stack of three chocolate peppermint cookies on a white plate

Chocolate Candy Cane Gooey Butter Cookies

Yield: 24 cookies
Prep Time: 35 minutes
Cook Time: 8 minutes
Additional Time: 30 minutes
Total Time: 1 hour 13 minutes

Part cookie, part fudge, Chocolate Candy Cane Gooey Butter Cookies are a rich and decadent way to celebrate the holidays.


  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1 stick butter, softened
  • 1 1/2 cups granulated sugar
  • 1 egg
  • 1/2 teaspoon peppermint extract
  • 6 candy canes, crushed, divided
  • 1/2 cup powdered sugar


  1. Preheat oven to 350°.
  2. In a medium mixing bowl, sift together the flour, cocoa, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter, scraping the sides as necessary. Add in the sugar, and beat until light and fluffy. Add in the eggs and peppermint extract.
  4. Mix in the dry ingredients in three additions, making sure to mix thoroughly after each addition. Fold in 1/2 cup of the crushed candy canes. Chill the dough for at least 30 minutes.
  5. Once dough is chilled, form into one-inch balls and roll in powdered sugar. Place on an ungreased baking sheet, about two-inches apart. Bake in preheated oven for 7-8 minutes, or until the cookies just begin to crack and crinkle on top. Let cool for 2-3 minutes on the cookie sheet, then press 1/4 teaspoon of crushed candy canes on the top of each warm cookie. Transfer the cookies to a cooling rack to cool completely.
Nutrition Information:
Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 186Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 149mgCarbohydrates: 28gFiber: 1gSugar: 17gProtein: 2g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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  1. Very tasty! I used a few more candy canes to make sure there was enough for the dough and on top. I’ll use parchment paper or grease my baking sheet next time as the candy pieces melted and stuck to the sheet a little.