Chocolate Peppermint Cookies are chewy chocolate cookies loaded with white chocolate chips and crushed peppermint candies and infused with the most delicious peppermint flavor. Super easy to make and perfect for your holiday cookie tray!
Kick off your holiday baking with homemade chocolate peppermint cookies! If you’re like me and love that classic holiday flavor combo of chocolate and peppermint, you’re going to adore these tasty cookies.
This chocolate peppermint cookie recipe yields the most delicious, soft, chewy, flavorful holiday cookies. These are perfect with a cup of coffee for an afternoon treat and make the best Christmas cookies for sharing!
These grain free chocolate peppermint cookies are made with simple ingredients that are easy to find. Here’s what you’ll need to make them:
- Almond butter – The base of our cookie. Feel free to swap in any nut butter you have on hand. If you’ll be serving to someone with a nut allergy, you can even use sunflower seed butter.
- Sugar – I like to use turbinado sugar in these cookies. Tubinado sugar is less processed and refined than regular granulated sugar. You can also use monk fruit for less sugar.
- Cacoa powder – Similar to cocoa powder, but less processed and more nutritional benefit. You can sub with cocoa powder, if that’s what you have available.
- Baking soda – Used for proper baking.
- Eggs – Two eggs will add structure, stability, and richness.
- Peppermint extract – Just a tiny bit will give these cookies the flavor of Christmas!
- White chocolate chips – The perfect pairing with peppermint! Feel free to use stevia-sweetened white chocolate chips.
- Peppermint candies – For more delicious peppermint flavor and a nice crunch!
How to make chocolate peppermint cookies
This chewy chocolate peppermint cookie recipe is simple, straightforward and will be your new go-to! Just follow these easy steps…
- Preheat oven and prep baking sheets. Set your oven to 350ºF and line a rimmed baking sheet with a silicone mat or parchment paper.
- Mix ingredients. In a large bowl, stir together the almond butter, sugar, cacoa powder, baking soda, eggs and peppermint extract.
- Add white chocolate chips. Stir in the white chocolate chips until they are evenly combined.
- Scoop dough and bake. Use a large spoon or cookie scoop to scoop out about 1 tablespoon of dough per cookie. Drop the dough on the cookie sheet, gently flatten the cookie and sprinkle the tops with crushed peppermint. Bake for about 12 minutes, cool and enjoy!
- When baking cookies, it’s best to line your pan with either parchment paper or a silicone baking mat. Greasing the baking sheet creates an overly greasy foundation, which can cause the cookies to spread too much. Silicone baking mats will grip onto the bottom of the cookies to prevent spreading and promote even browning.
- Remember to flatten the cookie dough after placing it on your cookie sheet. Because these are grain & gluten free cookies, they won’t spread as much as regular ones.
- Fresh baking soda. Be sure that your baking soda is fresh! It loses potency over time. When I open a new can, I always write the date on the lid with a sharpie. Discard the opened can after 6 months.
Storage and freezing
- Freezing cookie dough. You can freeze chocolate peppermint cookie dough! I love having cookie dough already mixed up, so I can bake a special treat whenever the craving hits. Wrap all of the dough in plastic wrap and then place it in a freezer-safe bag. It will keep for 3 months. When you’re ready to bake, thaw in the refrigerator overnight or at room temperature for an hour or two.
- Make ahead cookie dough. If you are wanting to prep just several days ahead, you can keep cookie dough in an airtight container in the refrigerator for up to 4 days. When you’re ready to bake, allow dough to set out for about 20 minutes and until it is soft enough that you can easily scoop it.
- Freezing baked cookies. You can store cookies in a freezer-safe container or baggie and freeze them for up to 3 months.
- Storing baked cookies. Baked cookies will keep, at room temperature, in an airtight container or zip-top baggie for about 1 week, but I can’t imagine them lasting that long!
In my opinion, no holiday celebration is complete without chocolate peppermint cookies! You won’t believe how good these taste and how easy they are to make. I’ve been told time and time again that this is someone’s new favorite cookie!
Looking for more delicious cookie recipes?
- Chocolate Chip Oatmeal Pulp Cookies
- Double Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Flourless Peanut Butter Cookies
- Healthy No-Bake Cookies
If you make these chocolate peppermint cookies, be sure to leave a comment and star rating below letting me know how they turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).
Chocolate Peppermint Cookies
- 1 cup almond butter
- 3/4 cup turbinado sugar
- 1/2 cup cacao powder
- 1 teaspoon baking soda
- 2 eggs
- 1/8th teaspoon peppermint extract
- 1/3 cup white chocolate chips
- 5 peppermint candies
- Pre-heat oven to 350ºF and line a rimmed baking sheet with a silicone mat or parchment paper.
- In a large bowl, combine almond butter, sugar, cacao powder, baking soda, eggs, and peppermint extract. Mix until all of the ingredients are well incorporated.
- Gently stir in the white chocolate chips.
- Scoop a tablespoon of cookie dough and drop onto a rimmed baking sheet that is lined with a silicone mat or parchment paper. Gently flatten the cookie out a bit and then sprinkle with the crushed peppermint candies.
- Bake for 12 minutes, cool and enjoy!
- No almond butter? No problem! Swap in any nut butter you have on hand, they all work!
- Allergic to nuts? Swap in sunflower seed butter.
- Looking for less sugar? Swap in some monk fruit for the turbinado sugar and swap in stevia-sweetened white chocolate chips.