If you’re on the hunt for a cookie that perfectly captures the spirit of the season, look no further. The Chewy Chocolate Peppermint Cookies for Holiday Magic Recipe is a delightful treat that combines rich, fudgy cocoa with the refreshing zing of peppermint in every bite. These cookies are wonderfully chewy with just the right touch of sweetness and a festive crunch from candy canes, making them an absolute must-bake for any holiday celebration. Whether you’re gifting neighbors, filling your holiday cookie jar, or enjoying a cozy night by the fire, this recipe will add that extra sprinkle of magic to your festivities.

Ingredients You’ll Need
Gathering the right ingredients is half the fun with this recipe. Each is simple yet essential, working together to create the perfect chewy texture and divine chocolate-peppermint flavor that makes these cookies so special.
- All-purpose flour (1.75 cups): The foundation of your cookie dough, or substitute with gluten-free flour for a friendly twist.
- Unsweetened cocoa powder (0.75 cups): Dutch-processed works best here for a deeply rich chocolate flavor.
- Baking soda (0.5 teaspoon): Helps your cookies rise beautifully; make sure it’s fresh for best results.
- Salt (a pinch): A tiny amount balances the sweet with savory undertones, enhancing every other ingredient.
- Unsalted butter (0.5 cups): Provides moisture and tenderness; margarine works well if you need a dairy-free version.
- Brown sugar (0.5 cups): Adds chewiness plus a lovely caramel note to the cookies.
- Granulated sugar (0.5 cups): Sweetens the dough and helps achieve that irresistible cookie crust.
- Large egg (1): One room-temperature egg binds the dough perfectly for that chewy bite.
- Ghirardelli peppermint bark (1 cup): Chuck full of peppermint flavor and chocolate, it’s the star that makes these cookies festive and flavorful.
- Crushed candy canes (0.5 cups, optional): Adds a minty crunch and a beautiful holiday sparkle on top.
How to Make Chewy Chocolate Peppermint Cookies for Holiday Magic Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 350°F (175°C). This ensures a perfectly warm environment for your cookies to bake evenly. Meanwhile, line your baking sheets with parchment paper to prevent sticking and make clean-up a breeze.
Step 2: Mix Dry Ingredients
Whisk together your flour, cocoa powder, baking soda, and salt in a bowl. Combining these dry ingredients first ensures even distribution throughout the dough, key to every bite tasting just right.
Step 3: Cream Butter and Sugars
In a separate bowl, beat the butter with brown and granulated sugars until the mixture is light and fluffy. This step is where the magic of chewy cookies begins, so take your time to get the right airy texture.
Step 4: Add the Egg
Beat in your room-temperature egg into the butter and sugar mixture. This helps bind the ingredients and adds moisture, making the dough rich and smooth.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients into the wet mix, stirring gently just until incorporated. Overmixing can make cookies tough, so stop when it’s combined but still tender.
Step 6: Fold in Peppermint Bark
Chop up the Ghirardelli peppermint bark and fold it into your dough. These chunks melt into pockets of minty chocolatey goodness that make the cookies unforgettable.
Step 7: Portion and Prep for Baking
Scoop cookie dough balls about 1 to 2 tablespoons each onto your prepared sheets. Then, sprinkle each mound with crushed candy canes for an extra festive crunch and pretty holiday look.
Step 8: Bake and Cool
Bake your cookies for 10 to 12 minutes, until the edges are set but the centers retain a slight softness. Let them cool on the sheet for 5 minutes; this helps them firm up just enough before you transfer to a wire rack to cool completely.
How to Serve Chewy Chocolate Peppermint Cookies for Holiday Magic Recipe
Garnishes
For a festive touch, dust your cookies lightly with powdered sugar or drizzle with melted white chocolate. A small sprig of fresh mint or an extra sprinkle of crushed candy cane adds both visual charm and a burst of holiday cheer.
Side Dishes
These cookies pair beautifully with a cold glass of milk or a warm mug of peppermint hot chocolate. For grown-ups, a splash of peppermint schnapps or a cozy cup of spiced tea works wonderfully alongside.
Creative Ways to Present
Arrange your Chewy Chocolate Peppermint Cookies for Holiday Magic Recipe on a decorative holiday plate, stacked with layers of red and green tissue paper. You can also tie cookie stacks with festive ribbons as charming gifts or party favors that guests will adore.
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature for up to a week. To maintain maximum chewiness, place a slice of bread in the container to keep moisture balanced — a little kitchen trick that truly works wonders.
Freezing
If you want to bake in advance, freeze the cookie dough balls on a baking sheet, then transfer them to a freezer-safe bag or container. Freeze for up to 3 months and bake directly from frozen, adding a couple of extra minutes to the baking time.
Reheating
Reheat cookies gently in a warm oven (about 300°F) for 5 minutes or microwave briefly in 10-second bursts to revive that fresh-baked softness and gooey peppermint-chocolate center.
FAQs
Can I use a different type of chocolate instead of peppermint bark?
Absolutely! While the peppermint bark is what gives this recipe its signature flavor, you can swap it out for semi-sweet or dark chocolate chunks and add peppermint extract if you still want that cool minty touch.
What if I don’t have candy canes to crush on top?
No worries! You can leave them off entirely, sprinkle crushed peppermint candies, or even finely grated white or dark chocolate for a subtle decorative flair.
How do I make these cookies gluten-free?
Simply substitute the all-purpose flour with a gluten-free baking mix suitable for cookies. Just make sure it contains xanthan gum or another binding agent to maintain the chewy texture.
Why did my cookies spread too much?
Overly soft or melted butter can cause spreading, so be sure to use butter that’s softened but not oily. Also, chilling the dough for 30 minutes before baking helps the cookies hold their shape better.
Can I make these cookies vegan?
For a vegan version, swap the butter with a plant-based alternative and use a flax egg (ground flaxseed mixed with water) in place of the egg. Also, select vegan peppermint bark or chopped dairy-free chocolate to keep all components plant-based.
Final Thoughts
There’s something truly magical about biting into a chewy, chocolatey cookie that carries a refreshing hint of peppermint, especially when enjoyed in the glow of holiday lights. The Chewy Chocolate Peppermint Cookies for Holiday Magic Recipe is more than just a cookie; it’s a celebration in every bite. I hope you’ll enjoy making these as much as eating them, and that they bring you and your loved ones a little extra joy this season. Happy baking!
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Chewy Chocolate Peppermint Cookies for Holiday Magic Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chewy Chocolate Peppermint Cookies combine rich cocoa with festive peppermint bark and crushed candy canes, delivering a perfect holiday treat that’s chewy, chocolatey, and bursting with peppermint flavor.
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour (substitute with gluten-free flour if needed)
- 0.75 cups unsweetened cocoa powder (Dutch-processed cocoa delivers a richer taste)
- 0.5 teaspoon baking soda (make sure it’s fresh for optimal rise)
- A pinch of salt (balances sweetness, enhancing overall flavor)
Wet Ingredients
- 0.5 cups unsalted butter (can swap with margarine for a dairy-free option)
- 0.5 cups brown sugar (feel free to use white sugar for a lighter cookie)
- 0.5 cups granulated sugar (sweetens the cookies perfectly)
- 1 large egg (use a room-temperature egg for best mixing results)
- 1 cup Ghirardelli peppermint bark (alternative chocolates can be switched in)
Toppings
- 0.5 cups crushed candy canes (optional or substitute with similar toppings)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until thoroughly combined.
- Cream Butter and Sugars: In a separate bowl, cream the unsalted butter, brown sugar, and granulated sugar together using an electric mixer or whisk until the mixture is light, fluffy, and well combined, about 2-3 minutes.
- Add Egg: Incorporate the room-temperature egg into the creamed butter and sugar mixture, mixing until fully integrated.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Fold in Peppermint Bark: Gently fold in the chopped Ghirardelli peppermint bark pieces evenly throughout the dough.
- Portion Dough: Use a spoon or cookie scoop to portion dough balls approximately 1-2 tablespoons each and place them spaced apart on the prepared baking sheets.
- Add Candy Cane Topping: Sprinkle the crushed candy canes on top of each cookie dough ball, pressing lightly so they stick before baking.
- Bake: Bake the cookies for 10-12 minutes in the preheated oven, or until the edges are set and the centers remain slightly soft for that perfect chewy texture.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use room-temperature egg to help the ingredients blend smoothly.
- For dairy-free versions, substitute butter with margarine or plant-based butter.
- Feel free to switch crushed candy canes with other peppermint candies or leave out for a milder peppermint flavor.
- Use Dutch-processed cocoa for deeper chocolate flavor; natural cocoa powder can be used but may alter taste slightly.
- Ensure baking soda is fresh for optimal rise and texture.
- Store cookies in an airtight container at room temperature for up to one week.

