This recipe has been my go-to for holiday cookie swaps and cozy nights in for years. I first developed it when I wanted something that combined two classic favorites — deep chocolate and cool peppermint — into a cookie that stayed soft but held its shape. The first time I made a batch, my neighbor popped by and left with half the tray; it quickly became the cookie everyone asked for at parties. The dough is forgiving, the baking time is short, and the peppermint frosting adds a festive, creamy lift that makes these cookies feel special without extra fuss. What makes these particularly memorable is the contrast in texture and temperature: the base cookie bakes into a tender, slightly fudgy crumb thanks to the cocoa and brown sugar, while the frosting brings a silky, tangy cream cheese note and a bright peppermint finish. The crushed candy canes add a satisfying crunch and a holiday sparkle. I prefer semi-sweet chips for a balanced chocolate flavor — dark chips can be used if you want a more intense profile, while milk chocolate will make the cookies sweeter and more nostalgic.

Ingredients

• All-purpose flour: Use 2 1/3 cups spooned and leveled to avoid packing in too much flour; King Arthur or White Lily are good choices for consistent results. The flour provides structure while still allowing a tender interior.
• Unsweetened cocoa powder: 1/2 cup adds a deep chocolate flavor; use a natural or Dutch-process cocoa depending on your preference—Dutch will be slightly smoother and darker.
• Baking soda and baking powder: 3/4 teaspoon baking soda and 1/4 teaspoon baking powder give a gentle lift and keep the cookies from being too dense.
• Salted butter: 1 cup (2 sticks), softened. Using salted butter adds subtle seasoning; if you prefer unsalted, add 1/4 teaspoon salt.
• Light brown sugar and granulated sugar: 1 cup packed light brown sugar and 2/3 cup granulated sugar; brown sugar contributes moisture and chew, while granulated sugar helps with spread and crisp edges.
• Eggs and vanilla: 2 large eggs and 1 1/2 teaspoons vanilla extract bind the dough and enhance flavor complexity.
• Semi-sweet chocolate chips: 1 1/3 cups provides pockets of melty chocolate; I often use Ghirardelli or Toll House for reliable melting and flavor.
• Peppermint frosting components: 1/2 cup (1 stick) salted butter, 8 ounces cream cheese softened, 2 1/2 to 3 cups powdered sugar sifted, and 1/3 teaspoon peppermint extract. The cream cheese gives a silky tang that prevents the frosting from tasting cloying.
• Garnish: Crushed candy canes to taste for color, crunch, and a festive finish.

Instructions

Prepare dry ingredients: In a medium bowl whisk together 2 1/3 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 3/4 teaspoon baking soda, and 1/4 teaspoon baking powder until evenly combined. Sifting cocoa and flour helps avoid lumps and ensures an even chocolate color; set aside. Cream butter and sugars: In a large mixing bowl, beat 1 cup softened salted butter with 1 cup packed light brown sugar and 2/3 cup granulated sugar on medium speed until light and fluffy, about 3 to 4 minutes. Proper creaming incorporates air for a lighter crumb and allows the sugars to dissolve slightly into the butter for better texture. Add eggs and vanilla: Mix in 2 large eggs, one at a time, beating well after each addition, then stir in 1 1/2 teaspoons vanilla extract. Mixing eggs gradually helps maintain an emulsion and prevents the dough from curdling. Combine wet and dry: Fold the dry mixture into the butter mixture in two additions using a spatula or mixer on low speed. Mix just until there are no streaks of flour; overmixing develops gluten and will make cookies tough. Fold in chips: Gently stir in 1 1/3 cups semi-sweet chocolate chips until distributed. If the dough feels sticky, chill briefly for 10 to 15 minutes to make scooping easier. Chill and preheat: Cover the dough and chill for at least 30 minutes or up to 48 hours for deeper flavor. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat. Scoop and bake: Scoop dough using a 1 1/2 tablespoon cookie scoop (or form slightly rounded tablespoons) and place 2 inches apart on the prepared baking sheets. Bake 9 to 12 minutes until edges are set and centers appear slightly soft. Rotate pans halfway for even baking. Cool completely: Allow cookies to cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely before frosting. This prevents the frosting from melting and sliding off. Make peppermint frosting: Beat 1/2 cup softened butter with 8 ounces softened cream cheese until smooth. Gradually add 2 1/2 to 3 cups sifted powdered sugar until desired sweetness and pipeable consistency, then mix in 1/3 teaspoon peppermint extract. Taste and adjust peppermint carefully; a little goes a long way. Frost and garnish: Spread or pipe frosting onto cooled cookies and sprinkle with crushed candy canes. For a polished look, chill briefly to set the frosting.

Storage Tips

Store frosted cookies in a single layer or separated by parchment in an airtight container in the refrigerator for up to 7 days; bring to room temperature before serving for the best texture. Unfrosted baked cookies keep at room temperature for 3 to 4 days. For freezing, place scooped raw dough on a tray, freeze until solid, then transfer to a zipper bag for up to 3 months. To bake from frozen, add 1 to 2 minutes to the bake time and watch visual cues — edges should be set and centers still soft.

Ingredient Substitutions

If you prefer a dairy-free version, substitute dairy-free butter and a vegan cream cheese, and choose dairy-free chocolate chips; note texture will be slightly different and frosting may be less tangy. For gluten-free, use a 1:1 gluten-free flour blend that includes xanthan gum — expect slightly softer cookies. If you want more mint intensity, increase peppermint extract to 1/2 teaspoon, but add gradually and taste as peppermint becomes more prominent quickly.

Serving Suggestions

Serve these on a festive platter with sprigs of fresh mint or small bowls of extra crushed candy canes for guests to sprinkle. They pair beautifully with hot cocoa or a simple espresso after a holiday meal. For a dessert board, include shortbread and salted caramel candies to contrast the cool peppermint notes.

Cultural Background

The combination of chocolate and mint is a classic pairing in American and British sweets, often appearing in confections and baked goods during winter holidays. Peppermint itself has been used in sweets and confections for centuries; crushed candy canes became a holiday staple in the 20th century, adding both flavor and festive color to baked goods.

Seasonal Adaptations

In summer, swap the peppermint for orange extract and use white chocolate chips for a bright twist. For Valentine’s Day, add a teaspoon of instant espresso to deepen chocolate flavor and top with pink sugar sprinkles. During other holidays you can change the garnish to seasonal candies or colored sanding sugar without adjusting the base dough.

Meal Prep Tips

For make-ahead gifting, bake un-frosted cookies and freeze them in single layers with parchment between. Frost on the day of gifting for the freshest appearance. To assemble cookie boxes, place a piece of parchment between layers to prevent sticking and keep candies in a small separate bag to add just before serving to preserve crunch.

These cookies are a warm, nostalgic treat that are easy to make special with a simple frosting and a bit of crushed candy cane. They’re perfect for sharing, gifting, and keeping a few for yourself. Enjoy the baking and the smiles that follow.