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Several Chocolate Peppermint Cookies sitting in a red cookie tin with the words 'HO HO HO' written on it. The cookie tin is sitting on a red plaid table cloth with snowmen.

Chocolate Peppermint Cookies


Peppermint dough tucked into the middle of a chocolate cookie with icing and crushed candy canes. What a great holiday cookie! 


Outside chocolate cookie dough

1 cup butter, softened at room temperature

2/3 cup granulated sugar

1 large egg at room temperature

1 tsp. vanilla

2 cups all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

2/3 cup cocoa powder

Inside Peppermint Cookie Dough

1/4 cup butter, softened at room temperature

2 tbsp. granulated sugar

2 tbsp. milk

1/2 tsp. peppermint extract

2/3 cup all-purpose flour


2 tbsp. salted butter, softened

2 tbsp. half and half cream

1 and 1/2 cups powdered sugar


1/4 cup crushed candy cane pieces


Outside chocolate cookie dough

1. In a large bowl or bowl from stand mixer, beat butter with sugar until light and fluffy.

2. Beat in egg and vanilla, mixing well to combine.

3. In a small mixing bowl, combine flour, baking powder salt and cocoa powder. Mix well until all the cocoa powder is incorporated into the mixture.

4. Gradually add flour/cocoa  mixture to butter mixture, mixing on low after each addition until well combined, then set aside.

Inside Peppermint Cookie Dough

5. In a medium-sized mixing bowl, beat butter with sugar until fluffy. 

6. Beat in milk and peppermint extract. 

7. Add in flour and salt and stir just until combined.

Assembling the cookies

8. Using 1 tbsp. each of the chocolate dough, roll into 2 balls. Flatten balls into 1/4" thick circles one at a time and set aside.

9. Next, using 1 tsp. of the white peppermint dough, roll into ball and place over one of the chocolate circles. 

9. Top with the second chocolate circle, pressing around the edges to seal.

10. Repeat with remaining dough.

11. Bake cookies, 2 inches apart on a parchment paper-lined baking sheets in a 350F oven for 15 minutes. 

12. Allow cookies to cool on baking sheets for 5 minutes, then transfer to cooling racks and cool completely.


13. In a stand mixer fitted with paddle attachment, beat butter and powdered sugar. Add in half and half and beat for 1 minute. Mixture may need a bit more half and half. Add more to reach spreadable consistency 1 tsp. at a time.

14. Once cookies have cooled completely (approximately 20 minutes), frost the tops with icing. 

15. Top with crushed candy cane garnish. 


To crush candy canes, break them up into pieces and place in a zippered plastic bag and seal. Using a chopping board and a rolling pin, firmly press down to break the candy canes. Continue to press down firmly with the rolling pin until desired size is reached. 

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: cookies
  • Method: Oven Baked
  • Cuisine: American

Keywords: Cookies, Holiday Cookies, Chocolate Peppermint Cookies