This batch of chocolate mint cookies became my holiday signature the first winter I wanted something both cozy and bright. I discovered the combination while riffing on a classic chocolate cookie recipe and adding peppermint frosting after a peppermint bark experiment. The result is a cookie with a tender, slightly fudgy interior, a deep cocoa aroma, and a frosting that adds cooling minty contrast. Every year friends ask for the recipe, and I always think back to the evening I served them alongside hot cocoa for a small gathering — people kept reaching for second cookies.

What makes these cookies special is the balance between texture and flavor: the dough is enriched with two sugars that produce chew and caramel notes, while the cocoa provides an intense chocolate backbone. The peppermint cream cheese frosting gives a silky, slightly tangy finish that cuts through the chocolate and lifts each bite. If you're baking for a crowd or gifting homemade treats, these cookies travel well and make an impressive plate.

Ingredients

• All-purpose flour: 2 1/3 cups spooned and leveled. Use Gold Medal or King Arthur for consistent results; spooning prevents a dense dough and keeps cookies tender.
• Unsweetened cocoa powder: 1/2 cup. Choose natural or Dutch-processed depending on desired depth; Dutch-processed gives a smoother, less acidic cocoa note.
• Baking soda and baking powder: 3/4 teaspoon baking soda and 1/4 teaspoon baking powder to lift the cookies slightly while maintaining a chewy center.
• Salted butter: 1 cup softened (2 sticks). I use Land O'Lakes at room temperature for creaminess; if using unsalted, add 1/4 teaspoon salt extra.
• Light brown sugar and granulated sugar: 1 cup packed light brown and 2/3 cup granulated sugar. The brown sugar adds moisture and caramel notes; the granulated helps spread.
• Eggs and vanilla: 2 large eggs and 1 1/2 teaspoons vanilla extract for structure and flavor depth.
• Semi-sweet chocolate chips: 1 1/3 cups. I prefer Ghirardelli 60% chips for a balanced sweetness and good melting behavior.
• For the peppermint frosting: 1/2 cup salted butter softened, 8 ounces cream cheese softened, and 2 1/2 to 3 cups powdered sugar sifted for a smooth, pipeable texture. Add 1/3 teaspoon peppermint extract and crushed candy canes for garnish.

Instructions

Prepare dry ingredients: Whisk together 2 1/3 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 3/4 teaspoon baking soda, 1/4 teaspoon baking powder, and a pinch of salt in a medium bowl. Sifting the cocoa and flour together helps avoid lumps and ensures even distribution. Cream butter and sugars: In a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat 1 cup softened salted butter with 1 cup packed light brown sugar and 2/3 cup granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes. This aerates the mixture, giving the cookies lift. Add eggs and vanilla: Add 2 large eggs one at a time, beating briefly after each until incorporated, then mix in 1 1/2 teaspoons vanilla extract. Scrape the bowl down to avoid streaks of unincorporated butter. Combine wet and dry: Reduce mixer speed to low and add the dry ingredients in two additions, mixing just until combined. Overmixing develops gluten and can make cookies tough; stop when you no longer see flour. Fold in chocolate: Fold 1 1/3 cups semi-sweet chocolate chips into the dough with a spatula until evenly distributed. For a chunkier texture, reserve a handful of chips to press onto cookie tops before baking. Chill dough (optional but recommended): Cover the dough and chill for 30 minutes to an hour. Chilling firms the butter, reduces spread, and concentrates flavor. If short on time, proceed to scoop immediately but expect slightly flatter cookies. Scoop and bake: Preheat the oven to 350°F (175°C). Line baking sheets with parchment. Using a 1 1/2 tablespoon scoop, place dough balls 2 inches apart and bake for 9 to 12 minutes until edges are set but centers still look slightly underbaked — they will continue to firm as they cool. Cool completely: Transfer cookies to a wire rack and cool fully before frosting. If frosting warm cookies, the topping will melt and run. Make peppermint frosting: Beat 1/2 cup softened salted butter and 8 ounces softened cream cheese until smooth. Gradually add 2 1/2 to 3 cups sifted powdered sugar until you reach a spreadable, slightly stiff consistency, then stir in 1/3 teaspoon peppermint extract. Adjust sugar for thickness. Frost and garnish: Spread or pipe frosting onto cooled cookies. Sprinkle with crushed candy canes and press gently so they adhere. Chill briefly to set if needed.

Storage Tips

Store unfrosted cookies in an airtight container at room temperature for up to 3 days. If frosted, keep them refrigerated in a single layer separated by parchment paper for up to 3 days; bring to room temperature before serving for best flavor. For long-term storage, freeze baked unfrosted cookies on a tray until firm, then transfer to a freezer bag for up to 3 months. To thaw, move them to the refrigerator overnight and then to room temperature. If you freeze frosted cookies, wrap individually in plastic first to protect the topping and thaw gently to avoid condensation damage.

Ingredient Substitutions

If you prefer a dairy-free version, substitute vegan butter and a dairy-free cream cheese alternative for the frosting and use dairy-free chocolate chips. For a gluten-free option, replace the flour with a 1-to-1 gluten-free blend and add 1/4 teaspoon xanthan gum if your blend lacks it to help with structure. To reduce sugar, you can cut the granulated sugar to 1/2 cup and use a lower-sugar chocolate, but expect a slightly different texture and less spread. Mint extract can be swapped with 1 teaspoon of strong peppermint liqueur for an adult twist.

Serving Suggestions

Serve these cookies on a holiday cookie platter with assorted shapes and colors for a stunning centerpiece. They pair beautifully with hot chocolate, coffee, or a peppermint mocha. For parties, arrange them next to thin mints or other dark chocolate cookies to contrast textures. Garnish with whole mini candy canes or a light dusting of cocoa for an upscale presentation. These are also great boxed gifts — place a wax paper layer between stacked cookies to keep them pristine.

Cultural Background

Chocolate and mint pairings have a long history in Western confectionery, often associated with British and American holiday treats. Peppermint as a flavor appears in many winter desserts because its briskness complements rich, sugary confections. The cream cheese frosting nods to American baking traditions where tangy frostings are used to offset dense cake or cookie bases. This melding of fudgy chocolate with cooling peppermint captures both nostalgic holiday flavors and modern dessert sensibilities.

Seasonal Adaptations

For winter holidays, decorate with red and green crushed peppermint or edible glitter. In summer, swap the peppermint for 1 teaspoon orange extract and use candied orange peel for a bright twist. For a Valentine's version, tint the frosting light pink with a drop of gel food coloring and top with heart sprinkles. Swap candy canes for toasted almonds or chopped toffee for autumnal gatherings when mint feels less seasonal.

Meal Prep Tips

Make dough on a Sunday and freeze scooped balls on a baking sheet until solid, then transfer to a freezer bag; you can bake straight from frozen with an extra minute or two. Bake and freeze unfrosted cookies to pull out for events — warm gently in a 300°F oven for 5 minutes before frosting for a fresh-baked feel. Prepare the frosting a day ahead and store covered in the fridge; re-whip briefly before using to restore lightness. Use portion-sized containers for gifting and label with date and reheating instructions.

These chocolate mint cookies always bring neighbors together and remind me that the small rituals of baking — cooling on a rack, crushing candy canes with a mortar, sharing warm plates — are what make food memorable. I hope you find them as comforting and celebratory as my family does.