Dark Chocolate Peppermint Cookies

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Our Dark Chocolate Peppermint Cookies are just like the luxe Levain Bakery recipe! Candy canes in the dark and rich chocolate dough make this an extra special Christmas cookie. Crispy on the outside and gooey on the inside, every bite gives you that warming, holiday feeling! Who doesn’t love cookies and peppermint candies this time of year?

Dark Chocolate Peppermint Cookies - Candy canes in rich chocolate make this a special Christmas cookie. Just like the Levain Bakery recipe! Every bite gives you that warming, holiday feeling!

Dark Chocolate Peppermint Cookies

These chocolate peppermint cookies are perfect for making with kiddos as a fun project and a guaranteed to impress family and friends, making them perfect for cookie exchanges. The flavor of a dark chocolate cookie with bits of candy cane shouts Christmas making this one of the best holiday cookie recipes.

Dark Chocolate Peppermint Cookies - Candy canes in rich chocolate make this a special Christmas cookie. Just like the Levain Bakery recipe! Every bite gives you that warming, holiday feeling!

Ingredients

  • cocoa powder
  • All purpose flour
  • baking soda
  • salt
  • butter
  • granulated sugar
  • brown sugar
  • egg
  • vanilla extract
  • dark chocolate chips/chunks
  • crushed candy canes (mini candy canes are best)
Ingredients

Instructions

In a medium bowl, combine the “dry ingredients” (cocoa powder, flour, baking soda, and salt). Stir well to combine, and set aside.

Cookie dough

In a large mixing bowl, cream room temperature butter and both sugars together until light and fluffy, Then, beat in egg and vanilla extract.

Dark chocolate cookies

Stir in the flour mixture into the wet ingredients (the butter and sugar mixture) until completely incorporated. Finally, add in chocolate chips and crushed peppermint!

Christmas cookies with candy canes

Cover the bowl, and refrigerate for an hour or more. Refrigerating this dough, and keeping them cold until baking is important for making thick, Levain-style cookies. 

Chocolate cookies with peppermint

Divide the cookie dough into 10 balls and arrange them on a cookie sheet with about 2 inches of space between each. I prefer to use parchment paper to prevent sticking, but a silicone mat is also great. Allow them to cool on a cooling rack.

Dark Chocolate Peppermint Cookies - Candy canes in rich chocolate make this a special Christmas cookie. Just like the Levain Bakery recipe! Every bite gives you that warming, holiday feeling!

This makes a batch of 10 large and perfect cookies with the perfect texture. If you want to make smaller chocolate cookies, divide the dough into 20 balls, and reduce the cooking time to 12 minutes. 

Dark Chocolate Peppermint Cookies - Candy canes in rich chocolate make this a special Christmas cookie. Just like the Levain Bakery recipe! Every bite gives you that warming, holiday feeling!

More Christmas Desserts by The Blogette to Try Next:

Dark Chocolate Peppermint Cookies Recipe

Dark Chocolate Peppermint Cookies

Dark Chocolate Peppermint Cookies – Candy canes in rich chocolate make this a special Christmas cookie. Just like the Levain Bakery recipe!
Prep Time: 10 minutes
Cook Time: 14 minutes
Chill Time: 1 hour
Servings: 10 large cookies

Equipment

  • mixing bowls
  • Electric mixer
  • baking sheet
  • Optional: parchment paper

Ingredients 

  • ¼ cup cocoa powder 
  • cup flour 
  • ½ teaspoon baking soda 
  • ¼ teaspoon salt 
  • ½ cup butter 
  • cup granulated sugar 
  • cup brown sugar 
  • 1 Egg, room temperature
  • ½ teaspoon vanilla extract
  • ¾ cup dark chocolate chips/chunks 
  • ¾ cup crushed candy canes (mini candy canes work best)

Instructions 

  • In a small mixing bowl, combine cocoa powder, flour, baking soda, and salt. Stir well to combine, and set aside 
  • In a larger mixing bowl, cream butter and both sugars together until light and fluffy
  • Beat in egg and vanilla 
  • Stir in flour mixture until just incorporated 
  • Add in chocolate chips and crushed candy canes, and stir to combine 
  • Cover bowl, and refrigerate for an hour or more 
  • Preheat oven to 350º 
  • Divide dough into 10 balls and arrange them on a cookie sheet with about 2 inches of space between each 
  • Bake them in the oven for about 14 minutes until the cookies are no longer wet looking on top. 
  • Remove from oven and let cool 

Notes

Notes:
Refrigerating this dough, and keeping them cold until baking is important for making thick, Levain-style cookies.
If you want to make smaller cookies, divide the dough into 20 balls, and reduce the cooking time to 12 minutes. 

Additional Info


Kelly Dixon

The Blogette is a comfort food website designed to inspire you with easy recipes that are classic, simple, and delicious whether you’re cooking for yourself, family, or friends!


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