These Chocolate Peppermint Cookies are the dreamiest holiday flavor and texture! Made with double chocolate chip cookie dough and filled with peppermint cream cheese, baked into perfectly chewy in the center with just the right amount of crispness around the edges. You’ll want these cookies in your Christmas cookie box!
Rich, fudgy chocolate meets a cool creamy peppermint in the most irresistible way! These cookies are the definition of festive indulgence. The base begins with a double chocolate cookie dough with a deep cocoa flavor that bakes into a soft, brownie-like texture with just the right amount of crispness around the edges. Then, the inside, you’ll find a cool and creamy peppermint cream cheese filling that melts slightly as it bakes, creating a soft, luscious center that pairs beautifully with the rich cocoa flavor.
The toppings add even more fun and texture. Crushed candy cane bring a sweet peppermint crunch, while the little teddy bear cookies on top make them cuter. Also, extra chocolate chips melt into the surface, giving the cookies glossy pockets of chocolate that make them look and taste bakery-level gorgeous. These are seriously the kind of holiday cookie that feels fancy but is actually super fun and simple to make.
WHY YOU’LL LOVE THESE CHOCOLATE PEPPERMINT COOKIES
- These cookies don’t just taste amazing, they’re also the cutest addition to any holiday dessert table.
- Perfect for gifting, for cookie boxes, or simply just for yourself!
- They’re rich, festive, and full of fun textures! Soft, creamy, crunchy, and chewy all in one.
- Once you take a bite and hits that creamy peppermint center? Instant holiday cookie obsession!
INGREDIENTS NEEDED & NOTES
Butter – This recipe uses unsalted butter, but salted butter works too!
Cream Cheese – You’ll need this to make the filling! I recommend full-fat cream cheese for the best flavor and texture. Make sure to let it soften at room temperature so it can blend smoothly with the sugar and peppermint extract.
Sugar – This recipe uses granulated sugar and brown sugar. Light brown or dark brown, both works perfectly.
Egg – You’ll just need 1 egg. Make sure it’s a large egg.
Vanilla – A little bit of vanilla extract to enhance the flavor.
Cocoa Powder – You’ll need unsweetened cocoa powder. This recipe uses natural unsweetened cocoa, but Dutch-process cocoa works too!
Chocolate Chips – Choose a high-quality chocolate for a deep, decadent flavor! I’ll suggest semi-sweet chocolate chips or dark chocolate with 50% – 60% cacao. You can use milk chocolate chips if you love sweeter chocolate.
Peppermint Extract – Make sure you’re using peppermint extract not peppermint syrup! Peppermint extract gives a pure, strong peppermint flavor with no added sweetness.
Salt – To balance the flavor
Flour – No fancy flour needed, just a regular all-purpose flour!
Leavening Agent – This recipe uses baking powder to help the dough rise slightly and to help create a tender texture.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
- Two half sheet pan
- Parchment paper or silicone baking mats
- Mixing bowls
- Rubber spatula
- Measuring cups or kitchen scale
- Electric mixer, optional
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE CHOCOLATE PEPPERMINT COOKIES
(Be sure to check the printable recipe card below)
Peppermint Cream Cheese:
226g (8oz) cream cheese, room temperature
50g (1/4 cup) granulated sugar
1/2 teaspoon peppermint extract
Double Chocolate Cookies:
113g (1 stick) unsalted butter, room temperature
110g (1/2 cup) light brown sugar
100g (1/2 cup) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract, optional
125g (1 cup, spoon and level method) all-purpose flour
43g (1/2 cup) unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
125g (3/4 cup) semi-sweet chocolate chips
Crushed candy cane, optional for topping
Teddy bear cookies, optional for topping
Extra chocolate chips, optional for topping
STEP 1 – Make the Peppermint Cream Cheese Filling
In a medium mixing bowl, combine the room-temperature cream cheese, granulated sugar, and peppermint extract. Mix until smooth and well combined. Using a spoon or mini ice cream scoop, divide the mixture into 12 even portions, then chill in the refrigerator for at least 15 minutes.
STEP 2 – Make the Double Chocolate Cookie Dough
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt, set aside. In a large mixing bowl, combine the room-temperature unsalted butter, brown sugar, granulated sugar, egg, vanilla extract, and peppermint extract. Mix until creamy and well combined.
Gradually add the flour mixture, about ½ cup at a time, mixing just until combined and no dry flour remains, then fold in the chocolate chips. Using a spoon or mini ice cream scoop, divide the cookie dough into 12 even portions and roll into balls.
STEP 3 – Assemble and Bake
Line two half-sheet pans with parchment paper. Make a well in the center of each cookie dough ball. Place a chilled cream cheese portion in the center, then fold the dough around it and seal well. Arrange the cookies on the prepared baking sheets, spacing them about 2 inches apart. Cover with plastic wrap and chill in the refrigerator for at least 1 hour or up to 2 days.
When ready to bake, preheat the oven to 350°F. Bake the cookies on the middle rack for 10–12 minutes, or until the edges are set and the centers are still slightly gooey. Remove from the oven and immediately top each cookie with crushed candy canes, teddy cookies, and chocolate chips. Let cool on the baking sheet for 10 minutes, or until set. Enjoy!
TIPS FOR MAKING THE BEST CHOCOLATE PEPPERMINT COOKIES
- For the best results, I highly recommend chilling the cookie dough for at least 1 hour before baking.
- Make sure all the ingredients are at room temperature, especially the eggs and cream cheese. Room-temperature ingredients blend easily and incorporate together to create a smooth dough.
- Measure flour correctly. When measuring the flour with cups, make sure to spoon and level the flour into your measuring cup. Do not scoop and pack the flour. By doing this, you will yield too much flour and make the dough dry. A kitchen scale is the best option, it’s so much more accurate than cup measurements, that’s why I always write the recipe with grams. 1 cup flour = 125 grams.
HERE’S HOW TO STORE THESE CHOCOLATE PEPPERMINT COOKIES
These cookies has a cheesecake-like filling, so you need to store these cookies in the fridge. Store these cookies in an airtight container or in a ziplock bag in the fridge for up to 7 days. You can also freeze these cookies in an airtight container for up to 3 months. Once you are ready to enjoy them allow them to get back to room temperature or microwave them for a few seconds to get soft cookies again.
Chocolate Peppermint Cookies
These Chocolate Peppermint Cookies are the dreamiest holiday flavor and texture! Made with double chocolate chip cookie dough and filled with peppermint cream cheese, baked into perfectly chewy in the center with just the right amount of crispness around the edges. You’ll want these cookies in your Christmas cookie box!
Ingredients
Peppermint Cream Cheese:
- 226g (8oz) cream cheese, room temperature
- 50g (1/4 cup) granulated sugar
- 1/2 teaspoon peppermint extract
Double Chocolate Cookies:
- 113g (1 stick) unsalted butter, room temperature
- 110g (1/2 cup) light brown sugar
- 100g (1/2 cup) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract, optional
- 125g (1 cup, spoon and level method) all-purpose flour
- 43g (1/2 cup) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 125g (3/4 cup) semi-sweet chocolate chips
- Crushed candy cane, optional for topping
- Teddy bear cookies, optional for topping
- Extra chocolate chips, optional for topping
Instructions
STEP 1 – Make the Peppermint Cream Cheese Filling
- In a medium mixing bowl, combine the room-temperature cream cheese, granulated sugar, and peppermint extract. Mix until smooth and well combined.
- Using a spoon or mini ice cream scoop, divide the mixture into 12 even portions, then chill in the refrigerator for at least 15 minutes.
STEP 2 – Make the Double Chocolate Cookie Dough
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the room-temperature unsalted butter, brown sugar, granulated sugar, egg, vanilla extract, and peppermint extract. Mix until creamy and well combined.
- Gradually add the flour mixture, about ½ cup at a time, mixing just until combined and no dry flour remains, then fold in the chocolate chips.
- Using a spoon or mini ice cream scoop, divide the cookie dough into 12 even portions and roll into balls.
STEP 3 – Assemble and Bake
- Line two half-sheet pans with parchment paper.
- Make a well in the center of each cookie dough ball. Place a chilled cream cheese portion in the center, then fold the dough around it and seal well.
- Arrange the cookies on the prepared baking sheets, spacing them about 2 inches apart. Cover with plastic wrap and chill in the refrigerator for at least 1 hour or up to 2 days.
- When ready to bake, preheat the oven to 350°F. Bake the cookies on the middle rack for 10–12 minutes, or until the edges are set and the centers are still slightly gooey.
- Remove from the oven and immediately top each cookie with crushed candy canes, teddy cookies, and chocolate chips. Let cool on the baking sheet for 10 minutes, or until set. Enjoy!