Easy Peppermint Cookies with Creamy Buttercream Icing

Looking for a festive treat that combines rich dark chocolate and refreshing peppermint? These peppermint cookies are exactly what you need.

Moist, decadent, and topped with ultra-white, creamy buttercream icing, these cookies will satisfy your sweet tooth and holiday cravings.

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Imagine sinking your teeth into a warm, chocolatey cookie that melts in your mouth, bursting with a hint of peppermint.

With just a few simple ingredients, you can bring the coffeehouse experience into your kitchen and impress your friends and family with these delightful treats.

These cookies are perfect for holiday gatherings, cookie swaps, or just a cozy night in with a cup of hot cocoa. Ready to become the star of the dessert table? Let’s get baking!

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Decadent Peppermint Cookies

These homemade dark chocolate cookies are irresistibly moist and rich, filled with chocolate chips and topped with a thick layer of creamy buttercream icing.

Finished with tiny peppermint shavings, they provide a perfect balance of sweetness and a refreshing minty kick.

Short on Time? Try this easy shortcut: Make the Cookies from a Brownie Mix instead! Instructions Here. Top with a pre-made vanilla buttercream frosting. Just add the peppermint extract to taste!

Cook and Prep Times

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes

• Servings: 24 cookies
• Calories: 200kcal
• Fat: 10g
• Protein: 2g
• Carbohydrates: 28g

What You’ll Need

• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Rolling pin (for crushing candies)
• Cooling rack

Ingredients for Peppermint Cookies

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoons vanilla extract
• 1 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup dark or semi-sweet chocolate chips
• 1 cup white buttercream icing
• 1 teaspoon peppermint extract
• Crushed peppermint for garnish

Instructions for Making Peppermint Cookies

Preheat the Oven

• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Prepare the Dough

• Cream the butter, granulated sugar, and brown sugar together until light and fluffy.
• Beat in the egg followed by the vanilla extract and optionally you can add 1/2 teaspoon of peppermint extract if you want extra peppermint flavor. (I only put it in the icing)

Mix the Dry Ingredients

• In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

Combine Wet and Dry Ingredients

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the dark or semi-sweet chocolate chips.

Chill the Dough

• Cover the dough and refrigerate for at least 30 minutes.

Form and Bake

• Scoop tablespoon-sized balls of dough and place them on the baking sheets, leaving space for spreading.

• Bake for 10-12 minutes, or until the edges are set but the centers are still soft.

Cool the Cookies

• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Short on Time? Try this easy shortcut: Make the Cookies from a Brownie Mix instead! Instructions Here. Top with a pre-made vanilla buttercream frosting. Just add the peppermint extract to taste!

Make the Peppermint Buttercream Frosting

Vanilla Buttercream Frosting Ingredients

• 1 ½ cups salted butter, softened
• ½ tablespoon clear vanilla
• 1 teaspoon almond extract
• 1/3 cup vanilla Greek yogurt
• 3 Tablespoons heavy whipping cream
• 4 cups powdered sugar
• 1 large piping bag, 1 large round frosting tip

How to Make Vanilla Buttercream Frosting 

Step 1.

In a large mixing bowl or stand mixer, cream the butter, and beat until light and fluffy.

Step 2.

Mix in the vanilla and almond extract and yogurt.

Step 3.

Slowly mix in the powdered sugar, 1 cup at a time, with a tablespoon of heavy whipping cream in between each cup. Continue to mix for 1 minute or until creamy. Stir peppermint extract in to the frosting making sure to not get it too runny.

Step 4.

Prepare a piping bag and fill the bag with frosting.

Frost & Garnish the Cookies

• Once the cookies are completely cool, pipe or spread or pipe the creamy buttercream icing on top of each cookie. Finish with a sprinkle of crushed peppermint for a festive touch.

Short on Time? Try this easy shortcut: Make the Cookies from a Brownie Mix instead! Instructions Here. Top with a pre-made vanilla buttercream frosting. Just add the peppermint extract to taste!

Peppermint Cookies: A Festive Treat for the Whole Family

When the holidays roll around, there’s nothing quite like the combination of peppermint and mocha to bring cheer to your taste buds.

Perfect for holiday gatherings or an afternoon treat with a cup of coffee, these cookies are sure to impress your family and friends. My family loves these cookies so much they’ve become a holiday tradition, and I’m thrilled to share this recipe with you!

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Pro Tips for Perfect Cookies

1. Soften the Butter Just Right: Make sure your butter is softened but not melted. This ensures a creamy texture in your dough and helps your cookies bake evenly.
2. Don’t Overmix: Once you add the dry ingredients to the wet mixture, mix until just combined to avoid tough cookies.
3. Chill the Dough: Chilling the dough for at least 30 minutes enhances the flavor and prevents spreading.
4. Use Fresh Peppermint Candies: Crush your peppermint candies fresh for the best burst of minty flavor.
5. Involve the Kids: Let the kids crush the peppermint candies in a zip-top bag with a rolling pin—it’s a fun and safe way to get them involved!

Leftovers and Storage

• Room Temperature: Store cookies in an airtight container for up to 5 days.
• Freezing: Store baked cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Make-Ahead Tips

• Refrigerate the Dough: Prepare the dough up to 24 hours in advance and store it in the fridge until ready to bake.
• Freeze for Later: Roll dough into balls and freeze them on a baking sheet before transferring them to a freezer-safe bag. Bake from frozen, adding a minute or two to the bake time.

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Substitutions and Variations

• No Peppermint Extract? Use extra crushed peppermint candies for flavor.
• Dairy-Free Option: Replace butter with plant-based alternatives and use dairy-free chocolate chips.
• Mocha Boost: Add 1 tablespoon of instant espresso powder to the dry ingredients for a stronger coffee flavor.
• Festive Twist: Drizzle melted white chocolate on top after baking for a decorative finish.

These peppermint cookies are more than just a sweet treat—they’re a little piece of holiday magic you can create at home. I can’t wait for you to try this recipe and see how much your family enjoys them.

If you make these, please leave a comment below with your thoughts or any questions. I’d love to hear how they turned out for you!

And if you need even more holiday baking inspiration, check out these recipes!