Peppermint Chocolate Drop Cookies with rich chocolate brownie flavor and cool peppermint crunch are the ultimate Christmas cookies for die-hard chocolate and mint lovers. Crispy on the outside and chewy on the inside, these Peppermint Chocolate Drop Cookies are drizzled with peppermint glaze and studded with crushed candy canes.
Festive and fun, Peppermint Chocolate Drop Cookies are perfect for cookie exchanges, gift giving, and of course, Santa loves them, too!
Peppermint Chocolate Drop Cookies
Are you as excited as I am about Christmas cookies?! December is the one time of the year when you can bake cookies to your heart’s content and not feel one bit guilty about it, am I right?
I’m a firm believer that cookies are the universal love language. Share a cookie and you’re guaranteed a smile in return. That’s a pretty good trade!
Peppermint Chocolate Drop Cookies are super easy to make, so they are a good choice if you’re not into fussy baking. There’s no rolling or cutting out the dough and no chilling required.
Thirty minutes is all the time you need to mix and bake up a batch, so let’s get baking!
Freaky Friday blog hop
Today is FREAKY FRIDAY, y’all! That may not mean a thing to you, but it’s pretty exciting for me. Freaky Friday is a fun blog project (the brainchild of Michaela from An Affair From the Heart) where a group of food bloggers secretly cook or bake a recipe from another blog they were assigned and then reveal the recipes at the same time on one Freaky Friday morning — that’s TODAY!
Meet Erin from The Speckled Palete
I’m so excited to introduce you to my friend Erin from The Speckled Palete. If you need inspiration for easy entertaining, Erin is your go-to girl!
Erin has a treasure trove of the best entertaining recipes broken down by every holiday, season, and occasion you can imagine. Seriously, she is a party planner extraordinaire!
Erin believes nothing is better than a homemade meal to bring together the people you adore. She loves creating recipes with fresh ingredients, planning dinner parties, and is a pretty solid mixologist, too.
For today’s cookie collaboration, I had a really hard time choosing just one of Erin’s cookie recipes to feature—there are so many delicious options!
In the end, I decided on her Peppermint Brownie Drop Cookies because there’s not much of anything I like better than pairing chocolate and peppermint!
What is a drop cookie?
Drop cookies are the EASIEST and SIMPLEST cookies to make because there is no rolling or cutting into shapes required. The batter for drop cookies is soft enough to drop off a spoon or cookie scoop directly onto the baking sheet.
PRO TIP: Instead of using a spoon to drop cookie dough onto the baking sheet, use a one-ounce cookie scoop to ensure your cookies bake into a uniform shape and size.
- Semi-sweet chocolate chips — I prefer Ghirardelli or Hershey’s dark chocolate chips
- Unsalted butter
- Peppermint extract — Erin uses candy cane vodka!
- Kosher salt
- All-purpose flour
- Powdered sugar — for the icing
- Candy canes — crushed, for decorating (may also use peppermint sprinkles)
- To make the cookie dough, first melt chocolate chips and butter together in a microwave-safe bowl. Let cool completely.
- In another bowl, combine eggs, sugar, peppermint extract, vanilla, extract, and salt, then whisk in the melted chocolate.
- Stir in the flour until just combined.
- Drop the cookie dough onto parchment paper lined baking sheets and bake for 15-18 minutes, until the cookies are just slightly crisp on the outside.
- Once the cookies are cool, whisk together powdered sugar, peppermint extract, and water until smooth.
- Drizzle on top of the cookies and sprinkle with crushed candy canes.
PRO TIP: Before drizzling the cookies with icing, place them on a wire rack inside a parchment paper lined cookie sheet. As you drizzle the icing and candy canes on top, the extra will be caught inside the baking sheet making clean up a breeze!
Another way to decorate
Another way to decorate Peppermint Chocolate Drop Cookies is to dip half of each cookie in the peppermint icing (instead of drizzling on top). After dipping, transfer the cookies to parchment paper and sprinkle with crushed candy canes to make Dipped Peppermint Chocolate Cookies.
More chocolate peppermint recipes!
Let’s bake cookies!
In the original recipe, Erin’s uses candy cane vodka for the peppermint flavor in these cookies, but I made them with peppermint extract instead. Either way, these cookies are phenomenal!
Please keep scrolling to see all the other fabulous Freaky Friday recipes!
Brownie Drop Cookies
- 3/4 cup (6-oz.) semi-sweet or dark chocolate chips
- 4 tablespoons unsalted butter
- 2 eggs, at room temperature
- ¾ cup granulated sugar
- 1 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 ½ cups unbleached all-purpose flour
- 1 ¼ cup powdered sugar
- 1/2 teaspoon peppermint extract
- 2 tablespoons water
- ½ cup crushed candy canes
- Preheat the oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
- Place the chocolate chips and butter in a large glass bowl and microwave for 30 seconds at 70% power. Stir, and continue in 10 second increments until the chocolate and butter are melted together; let cool.
- In a separate bowl, beat the eggs, sugar, peppermint extract, vanilla, extract, and salt together until well combined.
- Add the melted chocolate and butter and whisk gently until combined. Gradually whisk in the flour until combined—do not over mix.
- Use a 1-ounce cookie scoop to drop the cookie dough onto the prepared baking sheets, leaving 2 inches between. Bake for 15-18 minutes, until the cookies are just slightly crisp on the outside.
- Remove the cookies to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, peppermint extract, and water until smooth.
- Drizzle the icing on top of the cookies and sprinkle with the crushed candy canes while still wet. Let dry before storing.
Original recipe by The Speckled Palete
You may substitute 1 tablespoon candy cane vodka for the peppermint and vanilla extracts in the cookie batter and 1 teaspoon candy cane vodka in place of the peppermint extract in the icing.
When stored tightly covered, cookies will stay fresh up to a week.
Amount Per Serving: Calories: 166Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 54mgCarbohydrates: 28gFiber: 1gSugar: 19gProtein: 2g
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
Take a look at all of our 2020 Freaky Friday Holiday Cookie Exchange Recipes:
- An Affair from the Heart – Chocolate Chip Cookie Dough Brownies
- Bowl Me Over – Homemade Buckeyes Recipe
- Devour Dinner – Holiday Brownie Cookie
- Fresh Cooky – Mint Fudge Brownies
- Hostess at Heart – Homemade Butter Cookies
- House of Nash Eats – Candy Coated Crispix Mix
- Lemoine Family Kitchen – Nutella Thumbprint Cookies
- Life Currents – Easy One Hour Cinnamon Rolls
- Life, Love & Good Food – Peppermint Brownie Drop Cookies
- Or Whatever You Do – Easy Thumbprint Cookie Recipe
- Sugar Dish Me – Chocolate Chip Pudding Cookies
- Take Two Tapas – Chocolate Caramel Brownies
- The Speckled Palate – Peanut Butter Chocolate Fudge
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTube, Pinterest, Instagram, Facebook, and Twitter!