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Cozy Chocolate Peppermint Cookies with Candy Cane Crumble

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These rich, fudgy chocolate cookies are topped with a crunchy candy cane crumble for the perfect balance of warm chocolate and cool peppermint. They’re quick to make, use simple ingredients, and are ideal for cozy nights or holiday gatherings.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (60g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips
  • 1/2 cup crushed candy canes (about 4–5 large candy canes)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
  3. Beat in the eggs one at a time, mixing well after each. Add the vanilla extract and peppermint extract and mix until combined.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding by hand until just combined. Do not overmix.
  6. Gently fold in the semi-sweet chocolate chips. Reserve a handful to press into the tops of the cookies later if desired.
  7. Chill the dough in the refrigerator for 15-20 minutes if time allows (optional but recommended to prevent spreading).
  8. Scoop rounded balls of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Sprinkle a generous pinch of crushed candy canes over each dough ball and gently press them in. If reserved, press a few chocolate chips into the tops.
  10. Bake for 10-12 minutes, until the edges are set but the centers are still soft. Do not overbake.
  11. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Crush candy canes just before using to prevent stickiness. Be careful with peppermint extract—1/2 teaspoon is enough; too much can make cookies taste like toothpaste. For best results, bake one sheet at a time for even baking. Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: chocolate peppermint cookies, candy cane cookies, holiday cookies, easy cookie recipe, chocolate cookies

Find it online: https://goldensimmer.com/cozy-chocolate-peppermint-cookies-with-candy-cane-crumble/