Creamy Chocolate Peppermint Cookies – Easy Christmas Baking Recipe

Introduction

Let me tell you, the aroma of rich cocoa and cool peppermint swirling together in my kitchen is downright magical—especially when the oven’s warmth mixes with the chill outside. It’s the kind of scent that makes everyone drift over, noses twitching, hoping for a taste before the timer even dings. The first time I baked these Creamy Chocolate Peppermint Cookies, it was a snowy December afternoon, and I was craving something that felt like a holiday hug in edible form. I was instantly hooked; the soft, creamy middle and the crisp peppermint crunch on top had me pausing mid-bite and just grinning (you know, that “I nailed it” feeling).

This recipe carries a sprinkle of nostalgia for me. Years ago, when I was knee-high to a grasshopper, my grandma used to bake peppermint cookies every Christmas Eve, and they’d disappear before you could say “Santa’s on his way!” Now, I’ve blended her tradition with my obsession for creamy chocolate—honestly, I wish I’d stumbled onto this combo years ago. My kids and husband can’t resist sneaking them off the cooling rack, and I can’t really blame them. These cookies are dangerously easy to whip up, but they deliver pure, festive comfort that makes winter nights feel special.

Honestly, these Creamy Chocolate Peppermint Cookies have become a staple for family gatherings, gifting, and brightening up our Pinterest-worthy cookie trays. They’re perfect for potlucks, sweet treats for neighbors, or just a cozy evening in front of the fire. I’ve tested and tweaked this recipe more times than I can count—in the name of research, of course—and every batch tastes like a warm hug. If you’re looking for a holiday cookie that’s creamy, chocolatey, and bursting with peppermint, you’re going to want to bookmark this one. It’s the kind of recipe that feels like Christmas in every bite.

Why You’ll Love This Recipe

When it comes to Christmas baking, you want a cookie that feels special but doesn’t make you sweat over complicated steps. These Creamy Chocolate Peppermint Cookies tick all the boxes, and then some. I’ve baked hundreds of cookies through the years (seriously, my kitchen is a test lab every December), and this recipe stands out because it blends that luscious chocolate base with just the right punch of peppermint. After taste-testing with friends, family, and even my picky neighbor, I can say with confidence—these cookies are holiday winners!

• Quick & Easy: Comes together in under 45 minutes, which is lifesaving during busy holiday weeks.
• Simple Ingredients: You won’t need a specialty store run—most of these are pantry staples or easy finds at any grocery store.
• Perfect for Christmas: The peppermint crunch and creamy texture scream festive, making them ideal for cookie exchanges, holiday parties, or just treating yourself.
• Crowd-Pleaser: Kids go wild for the chocolatey richness, and adults appreciate the balanced minty finish. They’re the first to vanish from the cookie tray, every single time.
• Unbelievably Delicious: The creamy chocolate cookie base contrasts perfectly with cool peppermint bits—think melt-in-your-mouth magic, with a pop of holiday cheer.

What makes this recipe different? I use a mix of cream cheese and butter in the dough for unbeatable softness and a slight tang—plus, crushed peppermint candies for that signature festive crunch. You know what? It’s not just another peppermint cookie—it’s my best version, refined through trial and error (and way too many taste tests).

Beyond the technical stuff, these cookies deliver nostalgia and comfort, but without the fuss. If you’re hoping for a Christmas treat that’s both impressive and easy, this is the one. Each bite is like a little celebration—perfect for those moments when you want to close your eyes and just savor the season.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold chocolate flavor and creamy texture, all wrapped in festive peppermint. You probably have most of these in your pantry already, which is always a bonus when the holiday rush hits. Here’s what you’ll need to make Creamy Chocolate Peppermint Cookies that’ll have everyone asking for seconds.

• For the cookie dough:
• All-purpose flour (2 cups / 250g)
• Unsweetened cocoa powder (3/4 cup / 75g) – I prefer Hershey’s or Ghirardelli for rich flavor
• Granulated sugar (1 cup / 200g)
• Brown sugar, packed (1/2 cup / 100g) – Adds depth and chewiness
• Cream cheese, softened (4 oz / 115g) – For creamy texture
• Unsalted butter, softened (1/2 cup / 115g) – Room temperature is key
• Large eggs (2) – Room temperature helps everything blend smoothly
• Pure vanilla extract (2 tsp / 10ml)
• Peppermint extract (1/2 tsp / 2.5ml) – Don’t overdo it, peppermint can be strong!
• Baking soda (1 tsp / 5g)
• Salt (1/2 tsp / 2g)
• For the mix-ins and topping:
• Crushed peppermint candies or candy canes (1/2 cup / 60g) – Plus extra for sprinkling
• Semi-sweet chocolate chips (1 cup / 170g) – I love using Guittard or Trader Joe’s chocolate
• White chocolate chips (optional, 1/2 cup / 85g) – For added creaminess
• Ingredient tips:
• If you want to go gluten-free, swap the all-purpose flour for a trusted 1-to-1 gluten-free blend (Bob’s Red Mill works well).
• Dairy-free? Use vegan cream cheese and plant-based butter (like Miyoko’s or Earth Balance).
• For a deeper chocolate flavor, try Dutch process cocoa instead of natural.
• No peppermint candies? Use mini chocolate chips and add more peppermint extract (but just a drop—trust me, it’s potent).
• Want less sugar? You can cut the granulated sugar by 1/4 cup, but the texture will be a bit less chewy.

I always recommend sifting your cocoa powder and flour together to avoid clumps—it makes a big difference in the final cookie. And when it comes to peppermint, fresh is best! Use up those leftover holiday candy canes, and don’t be afraid to get creative with the mix-ins.

Equipment Needed

You don’t need fancy gadgets to make Creamy Chocolate Peppermint Cookies, which is great news for anyone with a basic kitchen setup. Here’s what I reach for every time (and a few alternative tips if you’re missing something).

• Medium and large mixing bowls – Glass or stainless steel work best for easy cleanup.
• Electric hand mixer or stand mixer – You can mix by hand, but the dough is thick, so a mixer saves your arms!
• Measuring cups and spoons – Digital kitchen scales are nice for accuracy, especially with cocoa powder.
• Rubber spatula – For scraping down the sides (and sneaking a taste of dough, I won’t judge).
• Baking sheets – Line with parchment paper for easy release and less mess.
• Wire cooling rack – Keeps cookies from getting soggy underneath.
• Small rolling pin or zip-top bag – For crushing peppermint candies; if you don’t have a rolling pin, use the bottom of a heavy mug.
• Cookie scoop (medium, about 1.5 tbsp / 22ml) – Not essential, but gives perfectly uniform cookies.

Honestly, my old hand mixer has survived more cookie batches than I care to count, but I’ve also made this recipe with a sturdy wooden spoon in a pinch. For those on a budget, thrift store baking sheets do the trick. Just keep your parchment paper handy and you’re golden. As for specialty tools, a cookie scoop is nice but not required—your hands work just fine.

Preparation Method

Here’s how to make these Creamy Chocolate Peppermint Cookies step-by-step. I’ll include some of my hard-won tips and troubleshooting notes so you get bakery-worthy results every time.

1. Prep your ingredients:
   
   Take the butter, cream cheese, and eggs out of the fridge about 30 minutes before you start. Softened ingredients blend better and make a smoother dough.
   (If you forget, you can microwave butter and cream cheese for 10 seconds at a time—just don’t melt!)
2. Mix dry ingredients:
   
   In a medium bowl, sift together the flour (2 cups / 250g), cocoa powder (3/4 cup / 75g), baking soda (1 tsp / 5g), and salt (1/2 tsp / 2g). Sifting helps prevent clumps and gives your cookies a tender crumb.
3. Cream the wet ingredients:
   
   In a large bowl, beat the softened butter (1/2 cup / 115g), cream cheese (4 oz / 115g), granulated sugar (1 cup / 200g), and brown sugar (1/2 cup / 100g) with an electric mixer on medium speed. Mix for about 2-3 minutes, until light and fluffy. Scrape down the sides halfway through.
   
   Add eggs, one at a time, beating well after each. Stir in vanilla extract (2 tsp / 10ml) and peppermint extract (1/2 tsp / 2.5ml).
   (The dough might look a bit curdled at first—don’t panic! It’ll smooth out once you add the dry ingredients.)
4. Combine dry and wet mixtures:
   
   Gradually add the flour-cocoa mixture to the wet ingredients, mixing on low speed. Do this in 2-3 additions to avoid flour clouds! The dough will be thick and slightly sticky.
   
   (If the dough feels too dry, add 1 tbsp milk. If it’s too wet, add 1-2 tbsp flour.)
5. Add mix-ins:
   
   Fold in the semi-sweet chocolate chips (1 cup / 170g) and crushed peppermint candies (1/2 cup / 60g) using a spatula. If you like, toss in white chocolate chips (1/2 cup / 85g) for added creaminess.
6. Chill the dough:
   
   Cover the dough and refrigerate for at least 30 minutes (up to 2 hours). Chilling helps the flavors meld and prevents cookies from spreading too much.
   (If you’re in a rush, stick the bowl in the freezer for 15 minutes.)
7. Preheat the oven:
   
   Preheat to 350°F (175°C). Line baking sheets with parchment paper.
8. Shape the cookies:
   
   Scoop dough into balls (about 1.5 tbsp / 22ml each) and space them 2 inches apart on your prepared baking sheet. Sprinkle a few extra crushed peppermint candies on top for a festive look.
9. Bake:
   
   Bake for 10-12 minutes. The cookies should look set at the edges but slightly soft in the middle—trust me, they’ll firm up as they cool.
   (If you overbake, they lose creaminess. My first batch was crispy, but now I always set a timer!)
10. Cool:
    
    Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. This helps them finish setting up and keeps the bottoms from getting soggy.

Sensory cues: The cookies should smell intensely chocolatey with a fresh, sweet mint aroma. They’ll look slightly crackled on top, with glossy bits of melted chocolate and bright peppermint pieces peeking through. If the dough seems too sticky to handle, chill it longer—patience pays off. And always taste test (in the name of research, of course!).

Cooking Tips & Techniques

After baking this recipe more times than I care to admit, I’ve learned a few tricks to guarantee those Creamy Chocolate Peppermint Cookies come out perfect—every single batch. Here are my best tips (and a few lessons learned the hard way).

• Chill Your Dough: Don’t skip the chilling step! If you bake straight from mixing, the cookies spread too thin and lose that creamy middle. Thirty minutes is the sweet spot.
• Use Room Temperature Ingredients: If your butter or cream cheese is cold, the batter will clump and won’t blend evenly. I’ve rushed before and ended up with uneven cookies—lesson learned!
• Don’t Overmix: Once you add the flour and cocoa, mix gently. Overworking the dough makes cookies tough instead of tender.
• Watch the Bake Time: Bake until just set at the edges, even if the centers look underdone. They’ll finish cooking as they cool (I always set a timer now, after one too many dry batches).
• Multitasking Secret: Crush peppermint candies while dough chills. Use a zip-top bag and a rolling pin—or a heavy mug if you’re like me and can’t find the rolling pin half the time.
• Consistency Counts: A cookie scoop makes uniform cookies, but hands work too. If dough sticks, lightly dust your palm with flour.
• Refrigerate Extra Dough: If making ahead, keep dough balls in the fridge and bake fresh for best texture. They taste even creamier that way.

One time, I skipped parchment paper, and the cookies stuck like glue to my old baking sheet. Now, I never bake without it—it’s a lifesaver. If you want extra peppermint flavor, add a few drops more extract, but beware: too much and it tastes like mouthwash (been there!). Remember, baking is a mix of science and a little holiday magic.

Variations & Adaptations

The beauty of Creamy Chocolate Peppermint Cookies is how easily you can tweak them for different tastes or dietary needs. Here are a few tried-and-true variations, plus a personal favorite.

• Gluten-Free: Swap the all-purpose flour for a 1-to-1 gluten-free baking blend. Bob’s Red Mill or King Arthur’s gluten-free flour work well—no one will notice the difference.
• Dairy-Free: Use dairy-free butter and vegan cream cheese. I’ve made these for lactose-intolerant friends with Earth Balance and Daiya, and they come out just as creamy.
• Double Chocolate: Add 1/2 cup (85g) dark chocolate chunks or chopped chocolate for extra richness. If you’re a chocoholic (like me), this variation is pure bliss.
• Seasonal Twist: In spring, swap crushed peppermint for chopped dried cherries or mini marshmallows. It makes the cookies feel fresh and different for other holidays.
• Nutty Adaptation: Stir in 1/2 cup (60g) toasted walnuts or pecans for crunch. Just be sure to check for nut allergies if sharing with a crowd.
• Personal Favorite: Last Christmas, I added a drizzle of melted white chocolate and a sprinkle of festive colored sugar on top. The cookies looked extra Pinterest-worthy and tasted even sweeter—highly recommend!

No matter how you adapt, keep the cream cheese and cocoa as your base for that signature creamy chocolate flavor. If you need to avoid peppermint, swap for orange zest and a pinch of cinnamon for a warm, wintery cookie. Baking is about making it your own—don’t be afraid to experiment!

Serving & Storage Suggestions

These Creamy Chocolate Peppermint Cookies are best served fresh and slightly warm, when the chocolate chips are melty and the peppermint crunch is just right. Arrange them on a festive platter with extra crushed peppermint sprinkled over the top for maximum visual appeal—a must for those Pinterest-perfect holiday boards!

Pair them with a mug of hot cocoa, peppermint mocha, or even cold milk for dunking. If you’re hosting, they look stunning alongside other Christmas classics like sugar cookies, gingerbread men, or spiced nuts. For gifting, stack them in cellophane bags tied with red ribbon—they stay soft and creamy for days.

To store, let cookies cool completely, then place in an airtight container. They’ll keep at room temperature for up to 5 days. For longer storage, freeze in layers separated by parchment paper for up to 2 months. Thaw at room temperature for 20-30 minutes before serving. For that fresh-baked taste, pop them in a 300°F (150°C) oven for 2-3 minutes.

Over time, the peppermint flavor becomes more pronounced, so if you love a strong minty kick, make them a day ahead. Honestly, these cookies are even better the second day—they’re soft, creamy, and still festive as ever.

Nutritional Information & Benefits

Each Creamy Chocolate Peppermint Cookie (about 1.5 tbsp dough) contains roughly 120 calories, with 5g fat, 17g carbs, and 2g protein. The cocoa delivers antioxidants, while peppermint offers a cooling, digestive-friendly finish. Using cream cheese adds a bit of calcium and a creamy texture without relying on extra butter.

These cookies can be adapted for gluten-free or dairy-free diets, making them a friendly option for many holiday guests. Plus, they’re nut-free as written (unless you add nuts for a variation). Watch out for allergens in chocolate chips and cream cheese brands if you’re baking for a crowd.

From a personal wellness perspective, I believe treats should be enjoyed mindfully—especially during the holidays. These cookies are a fun way to celebrate festive flavors without feeling weighed down. If you’re watching sugar, just enjoy a couple and savor the moment!

Conclusion

Creamy Chocolate Peppermint Cookies are everything you want in a Christmas treat—rich, creamy, packed with chocolate, and topped with a festive minty crunch. They’re easy enough for weeknight baking, but impressive enough to steal the show at holiday gatherings. Whether you stick to the classic recipe or try one of the fun variations, these cookies are sure to become a seasonal favorite in your home.

Personally, I love this recipe because it brings together family traditions and new flavors, all wrapped up in a bite-sized package. There’s something special about sharing homemade cookies around the holidays—it feels like spreading a little joy. I hope you’ll try these, put your own spin on them, and maybe even start a new Christmas tradition.

If you make these Creamy Chocolate Peppermint Cookies, let me know how they turned out! Share your adaptations in the comments below, pin your photos to Pinterest, or pass the recipe along to a friend who loves holiday baking. Happy Christmas cookie baking—may your kitchen be filled with sweetness and laughter!

Frequently Asked Questions

Can I make Creamy Chocolate Peppermint Cookies ahead of time?

Yes! You can make the dough up to two days in advance and keep it covered in the fridge. Bake fresh for the best texture, or freeze dough balls to bake straight from frozen (just add 1-2 minutes to bake time).

Do I need to chill the dough before baking?

Absolutely. Chilling helps the flavors develop and prevents the cookies from spreading too much. Thirty minutes is ideal, but longer is fine too!

What’s the best way to crush peppermint candies?

Place candies in a zip-top bag and crush with a rolling pin or the bottom of a heavy mug. Avoid using a food processor—it can turn them to dust!

Can I make these cookies without cream cheese?

You can substitute with extra butter (add 4 oz / 115g), but the cookies won’t be as creamy. The cream cheese gives them that signature soft texture.

How do I store leftover cookies?

Cool cookies completely, then store in an airtight container at room temperature for up to 5 days. Freeze for longer storage—just thaw and enjoy!

Print