What's more perfect for Christmas than chocolate and peppermint? These delicious Chocolate Peppermint Cookies are soft, chewy, fudgy, and full of chocolaty goodness with just the right amount of peppermint chips to add a minty crunch.
Minty holiday cookies
Imagine biting into a soft, fudgy cookie that’s brimming with chocolate and just the right hint of peppermint crunch. These aren’t just any holiday cookies, they're made with chocolate fudge pudding mix, which keeps them deliciously chewy and fudgy.
The Andes Peppermint Crunch Baking Chips add a perfect holiday twist, giving every bite a pop of minty sweetness and a bit of crunch. They’re festive, irresistible, and the perfect cookies for a holiday cookie exchange or Christmas cookie platter.
When I think Christmas, peppermint always comes to mind. Here are a few holiday season favorites to add to your Christmas cookie recipes: Chocolate Peppermint Cake Mix Cookies, Peppermint Pinwheel Cookies, and White Chocolate Peppermint Kiss Cookies.
Why you’ll love this recipe
Made with Chocolate Fudge Pudding Mix - The secret to these soft and chewy cookies is the chocolate fudge pudding mix! It makes the dough extra fudgy and keeps the cookies perfectly soft even after cooling.
Double Chocolate & Peppermint - With semi-sweet chocolate chips and Andes Peppermint Crunch Baking Chips, you’re getting double the chocolate and just the right amount of peppermint in every bite.
Perfect for Christmas and Holiday Celebrations - These decadent chocolate cookies are festive, easy to make, and have that classic chocolate-mint flavor we all love during the holidays. Perfect for cookie trays, gifting, and family gatherings!
Ingredients you'll need
These double chocolate peppermint cookies come together with a few simple ingredients. You'll find the exact measurements in the recipe card below.
All Purpose Flour – Gives structure to the cookies, balancing out the rich chocolate and peppermint flavors.
Instant Chocolate Fudge Pudding Mix – The secret ingredient that makes these cookies extra soft, chewy, and fudgy.
Baking Soda – Helps the cookies rise and stay light.
Butter – Adds richness and helps make the cookies soft and tender.
Brown Sugar – Gives the cookies a hint of caramel-like sweetness and extra chewiness.
White Sugar – Balances the brown sugar and brings a bit of crunch to the crispy edges.
Eggs – Binds the ingredients and creates a soft texture.
Vanilla Extract – Adds depth and enhances the chocolate flavor.
Andes Peppermint Crunch Baking Chips – These chips add that refreshing peppermint flavor along with a festive crunch.
Semi-Sweet Chocolate Chips – Adds extra chocolatey goodness for that double chocolate effect!
How to make peppermint crunch cookies
These chocolate peppermint cookies are easy to whip up, and you’ll be enjoying warm, chewy cookies in no time.
- In a large bowl, combine flour, pudding mix, and baking soda. Set aside.
- In the bowl of a stand mixer, combine butter and sugars.
- Cream until light and fluffy, 3-4 minutes. Continue beating while adding eggs and vanilla extract.
- Lower mixer speed and gradually add the dry ingredients to the wet ingredients. Beat until well mixed.
- Add chocolate and peppermint chips.
- Stir until they are well distributed.
- Roll into 1" balls and place on a parchment-lined cookie sheet.
- Bake at 350°F for 9-10 minutes, Let cool for a few minutes on the cookie sheets then move them to a wire rack to cool completely.
Recipe tips for cookie success
To get the best cookies, keep these tips in mind:
Use Room Temperature Butter – This makes it easier to cream with the sugars, resulting in a light, fluffy dough.
Don’t Overbake – The cookies will continue to bake slightly as they cool on the sheet, so take them out when they’re just set for a soft, chewy texture.
Chill the Dough if Needed – If the dough seems too sticky to roll into balls, you can chill it for 10-15 minutes to make handling easier.
Crush Peppermint Candies for Topping – For extra festive flair, you can sprinkle crushed peppermint on top of the cookies right after baking.
Recipe variations to customize your cookies
Want to make these cookies your own? Here are some ways to switch up the recipe:
Peppermint Candy or Candy Canes – If you don’t have Andes Peppermint Crunch Baking Chips, try substituting with crushed candy canes or peppermint candy for that same minty crunch.
White Chocolate Twist – Use white chocolate pudding mix instead of chocolate fudge for a lighter, vanilla-mint flavor, and add white chocolate chips for a wintery look.
Extra Peppermint Flavor – Add a drop of peppermint extract to the dough for even more minty goodness.
Dark Chocolate Lovers – Swap the semi-sweet chocolate chips with dark chocolate chips to add a richer, bittersweet note to the cookies.
How to store and freeze the cookies
These cookies are easy to store and can be kept fresh for a while!
Once cooled completely, place the cookies in an airtight container at room temperature. They’ll stay soft and chewy for up to a week.
If you’d like to freeze them, layer the cookies between sheets of parchment paper in a freezer-safe container. They’ll keep in the freezer for up to 3 months. When you’re ready to enjoy them, thaw at room temperature or warm them slightly in the microwave to bring back their soft, fudgy texture.
More yummy chocolate cookies to fill those cookie tins
- Chocolate Chip Macaroons
- Chocolate Chip Cheesecake Cookies
- Double Chocolate Crinkle Cookies
- Toffee Chocolate Chip Shortbread Cookies
- Turtle Thumbprint Cookies
Find lots of easy recipes for Christmas to make and share with family and friends.
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Chocolate Peppermint Chip Cookies
Ingredients
- 2 ¼ cups flour
- 3.9 oz instant chocolate fudge pudding mix
- 1 teaspoon baking soda
- ¾ cup butter, softened
- ¾ cup brown sugar, packed
- ¼ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ¼ cup Andes Peppermint Crunch Baking Chips
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Line cookie sheets with silpat or parchment paper or lightly spray with nonstick spray.
- In a medium bowl, mix flour, pudding mix and baking soda together. Set aside.
- Cream butter and sugars in your electric mixer until light and fluffy, about 3-4 minutes.
- Continue to beat while adding eggs and vanilla.
- Turn mixer to a lower speed and add the flour mixture gradually. Beat until well combined.
- Stir in peppermint baking chips and chocolate chips.
- Roll into 1" balls using the palms of your hands and place on prepared cookie sheets.
- Bake for 9-10 minutes. Let cool slightly on cookie sheets then remove to wire racks to cool completely.
Nutrition
This post has been updated with fresh images, step-by-step directions, and helpful tips. It was first published on December 21, 2013.
(Recipe adapted from Chef in Training)
