These rich and fudgy chocolate peppermint cookies are a must for your holiday table! Made with pantry staples, they're perfect for Christmas or anytime of the year!

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If you're doing some last-minute holiday baking, I encourage you to try this recipe! These chocolate peppermint cookies are fudgy and rich, without being overly sweet! They're a little crispy on the outside, a little gooey on the inside - isn't that the perfect cookie combo?

Plus, you get a little crunch of peppermint candy cane with every bite! YUM!!!

I've been doing a lot of baking the last few days! I've made my son's favorite gingersnaps, candy cane bark, Mexican wedding cookies (twice!), shortbread, and our family's favorite marbled almond bark. 


This recipe is adapted from one I found at Ella Claire Inspired. We found Kristen's version a little too sweet for us, so I tweaked the recipe to fit our tastes, and it's a winner! Keep reading for a printable recipe card!

Definitely take a peek at Kristen's recipe and make the one you think you'll enjoy!

How to Make Chocolate Peppermint Fudge Cookies

Ingredients

• 1 2/3 cup all purpose flour

• 1 tsp baking soda 

• 1 cup unsweetened cocoa powder 

• 1/2 tsp salt

• 1 cup unsalted butter - 2 sticks (at room temperature)  

• 1/2 cup brown sugar 

• 3/4 cup granulated sugar 

• 2 large eggs (at room temperature)

• 2 tsp vanilla 

• 1 cup mini chocolate chips 

• 4-5 crushed candy canes, divided*

*Note: to crush, peel plastic off candy canes and place in zip top bag. Wrap in clean dish towel and whack with a rolling pin. You could also use a mini food processor but I find it's easiest to just toss the bag!

Instructions

1. Preheat oven to 350°
   
   
2. In a bowl, sift together flour, cocoa, baking soda and salt
   
   
3. In the bowl of a mixer, cream butter until light and fluffy. Add sugars and mix well. Add eggs and vanilla and mix.
   
   
4. Mix sifted dry ingredients into wet, a little at a time until fully incorporated (but don't overmix!)
   
   
5. Mix in chocolate chips and 1/4 cup crushed peppermint.
   
   
6. Spoon dough onto a sheet of waxed paper or cling wrap. Shape into a disk and refrigerate for about an hour. Alternately, stick into freezer for about 30 minutes.
   
   
7. Prepare cookie sheets with parchment paper or silpat baking mats.
   
   
8. Scoop a teaspoon of dough into your hands and roughly roll into a ball. Dip tops of cookies into leftover crushed candy canes and place on cookie sheet.
   
   
9. Bake for 8-10 minutes. Remove from oven and let rest on cookie sheets for 5 minutes to set up, then transfer to a baking rack and cool.

YIELDS: 48 decadent cookies

Note: if you're not peppermint fans, just leave the candy out! These cookies are just as good without the peppermint candies!

We enjoy these cookies best when they're kept in the fridge! But be warned...they're a little addicting! You might want to package a few up to give as gifts...you know, just for the sake of your waistline 😍



Oh who am I kidding?

Enjoy! YOLO and January is reserved for resolutions anyway! 😉😋😋

Click here for a printable 4x6 recipe card

Holiday Home Tours

If you missed any of my Christmas tours, you can catch up below:

• Very Merry Christmas Bedroom

• Merry and Bright Christmas Porch

• Christmas Dining Room and Vintage Sitting Room

• Red, White and Gold Holiday Mantel and Living Room

• Cozy Christmas Kitchen

Pin it to remember!

This is my last gift to you for the holidays! I'm taking a break until after Christmas, and looking forward to spending time with my kids!

I hope you have a wonderful Christmas! ❤

bringing beauty to the ordinary,