100 Days of Real Food

menu icon
go to homepage
  • About
    • Welcome
    • Original 100 Day Pledge
    • 100 Day Budget Pledge
    • FAQs
  • My Cookbooks
  • Resources
    • Our Shop
    • Meal Ideas & Resources
    • Mini-Pledge Progam
    • School Lunch Packing Chart
    • Favorite Amazon Buys
  • Blog
    • What Is Real Food?
    • How to Start
      • Real Food Tips
      • Eating Out and Travel
      • Food Shopping
      • How to Cook
      • Kitchen and Home
    • School Lunches
    • Snacks
    • Kids
      • Picky Eaters
      • Fun Stuff
  • Meal Plans
    • Real Food Meal Plans
    • School Lunch Plans
    • Free Weekly Dinner Plans
subscribe
search icon
Homepage link
  • About
    • Welcome
    • Original 100 Day Pledge
    • 100 Day Budget Pledge
    • FAQs
  • My Cookbooks
  • Resources
    • Our Shop
    • Meal Ideas & Resources
    • Mini-Pledge Progam
    • School Lunch Packing Chart
    • Favorite Amazon Buys
  • Blog
    • What Is Real Food?
    • How to Start
      • Real Food Tips
      • Eating Out and Travel
      • Food Shopping
      • How to Cook
      • Kitchen and Home
    • School Lunches
    • Snacks
    • Kids
      • Picky Eaters
      • Fun Stuff
  • Meal Plans
    • Real Food Meal Plans
    • School Lunch Plans
    • Free Weekly Dinner Plans
×
Home » Recipes

Chocolate Peppermint Cookies (with sugar!)

A large batch of Chocolate Peppermint Cookies on a plate with green and red napkins.

Want to Save this Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you'll get great new recipes from us every week!

Save Recipe

In case you're attending a "cookie exchange" party this year or just want to switch things up from the typical holiday sugar cookie cut outs...I have a recipe for you! This is an oldie, but goodie that I have been making for many years. They are made completely from scratch and therefore light years beyond any of those packaged cookie dough rolls or boxed cookies you'll find for sale these days. So for that reason alone - I think these are a great way to satisfy your sweet tooth this holiday season!

Disclaimer: This recipe contains refined white sugar, which means it doesn’t technically follow our real food rules…so only enjoy in moderation!

How To Make Chocolate Peppermint Cookies

Now I did make these cookies into cute little shapes with the help of my cookie press (that I've had forever and love). I also tried this recipe without using the press for those of you who may not have one, and while they came out just fine, our preference (mainly for texture reasons) is definitely to make this recipe with the press. They just come out a lot more crisp with the press, which I think is best with these flavors. Plus, aren't they just adorable in all these fun shapes? And bonus - if you wanted to dip these cookies in melted chocolate (and let them harden of course) you'd have yourself some homemade Thin Mints. Yum! Check out this Baking Resource for help with conversions!

Try these Almond Flour Cookies too!

A large batch of chocolate peppermint cookies on a a plate with red and green napkins.

Chocolate Peppermint Cookies

Adapted from Kuhn Cookie Press Recipes, these Chocolate Peppermint cookies are a delicious and fun treat for Christmas. Make memories with the kids this holiday season with this simple recipe!
14 Reviews / 4.2 Average
Prep Time: 15 minutes mins
Cook Time: 10 minutes mins
Total Time: 25 minutes mins
Course: Holiday, Treats
Cuisine: American
Method: Baked Goods
Diet: Peanut/Tree Nut-Free, Vegetarian
Print Recipe
Servings: 48 cookies
Save Recipe Saved!

Ingredients
  

  • ¾ cup butter (unsalted and softened (but not melted))
  • ¾ cup sugar
  • 1 egg
  • 1 ½ teaspoons pure vanilla extract
  • 1 ½ teaspoons peppermint extract
  • ⅛ teaspoon salt
  • ¼ cup unsweetened cocoa powder (100% cacao)
  • 1 ½ cups whole-wheat flour

Instructions
 

  • Preheat the oven to 375 degrees F.
  • In a large bowl mix the butter and sugar with an electric whisk or beaters until well combined. Drop in the egg, vanilla, peppermint, and salt and continue mixing. Reduce the speed to low and add in the cocoa powder and flour until well blended. Scrape the sides of the bowl as needed.
  • Pack the dough into the cookie press and fit it with your desired design plate. Press the dough onto ungreased cookie sheets (if the dough is too cold it won't "release" from the press onto the cookie sheet very easily). Continue pressing out cookies using as many different design plates as you'd like (that's the fun part!) spacing the cookies about 1" apart.
  • Bake until firm to the touch, about 10 minutes. Cool on drying racks and store in an airtight container for up to 5 days. Alternatively you could freeze them for later!

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Chocolate Peppermint Cookies
Amount Per Serving
Calories 52 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 11mg4%
Sodium 33mg1%
Potassium 6mg0%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 95IU2%
Calcium 4mg0%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Want weekly REAL FOOD meal plans made for you?→ Check It Out

More Recipes

  • Garlic butter steak bites.
    Garlic Butter Steak Bites
  • Chicken sausage sheet pan.
    Chicken Sausage Sheet Pan
  • Sausage stir fry.
    Sausage Stir Fry
  • Sausage broccoli pasta.
    Sausage Broccoli Pasta
15.2K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Merrilea says

    December 20, 2021 at 7:50 am

    Hi if you don't have a cookie press can these be made as a drop cookie? Thank you!

    Reply
    • 100 Days Admin says

      December 20, 2021 at 9:45 am

      Yes, Lisa states in the blog post that she's tried it without a press before, but prefers the press due to texture. Give them a shot and let us know. - Nicole

      Reply
  2. Stephanie says

    December 20, 2017 at 9:28 pm

    I just made a double batch (using white flour) and they are absolutely delicious and have a wonderful shape!

    Reply
  3. Katie Dopierala says

    December 05, 2017 at 11:49 pm

    5 stars
    We love these cookies but now I have a baby with egg and dairy allergies . Any thoughts on an egg substitute? Usually I use a flax egg but have never baked with that....

    Reply
    • Amy Taylor (comment moderator) says

      December 12, 2017 at 11:52 am

      While I've not tried it in this recipe, I have baked with flax eggs successfully.

      Reply
      • Sara says

        December 15, 2017 at 1:31 pm

        My son has an egg allergy and I have had great success in baking with Ener G Egg Replacer. It works best with from scratch recipes. I believe it is dairy free as well but check the label to make sure. I have used Earth Balance instead of butter. My son can have dairy but we have a friend who can't.

  4. Bethany says

    December 31, 2016 at 5:35 pm

    5 stars
    These are the second spritzer cookies I made and the first to actually turn out. Perfect amount of dough and yummy cookies, I made them with whole-wheat Einkorn flour and they were awesome! Thank you! And, Happy New Year!

    Reply
  5. Joyce says

    November 28, 2016 at 9:54 pm

    5 stars
    I was looking for something a little different and these cookies were exactly what I wanted! They came out beautifully (I was a little worried due to some of the comments, but the consistency was exactly right). Since I wanted them to taste very minty I used only 1 teaspoon of vanilla extract and used 2 teaspoons of peppermint extract. My one caution would be not to use the press that looks like an ornament, thats what I used and they look a little like piles of pooh, but they taste delicious!

    Reply
  6. Brittany says

    December 22, 2015 at 12:07 pm

    5 stars
    We made these this year and last. It's starting to be a tradition. The first time we borrowed a cookie press that was older and the cookies didn't hold there shape quite as well after baking. I found a Cuisinart brand press at Costco last year for $10. It is awesome and so easy to use. Our cookies held their shape with this press after baking and look fabulous. We dipped each cookie half way in some melted Enjoy Life chocolate chips and added a few sprinkles. Thanks for a great recipe!

    Reply
  7. Hadley says

    December 17, 2015 at 10:08 am

    Do you need a cookie press?

    Reply
    • Amy Taylor (comment moderator) says

      December 21, 2015 at 6:29 pm

      Hi. It is easiest with the press but you could try them as small drop cookies.

      Reply
  8. M says

    December 13, 2015 at 5:00 pm

    2 stars
    Needs another cup of flour!

    Reply
  9. Skotti says

    December 11, 2015 at 10:03 pm

    1 star
    This is more like a brownie batter consistency than cookie dough. It wouldn't even come out of the cookie press properly it was so sticky. I double checked the ingredients and I had it right. This was a super disappointing recipe overall and I wish I had tested it before making it one of the recipes for Christmas cookie making night :(

    Reply
  10. C00K13M0N5T3R says

    December 06, 2015 at 6:13 pm

    "if there was an option of zero stars I would pick it!! the dough was way too sticky even after being refrigerated and wouldn't stay cold for more than two minutes. i finally got them to stick to the sheet and put them in the oven. when i took them out after only 8 minutes they were completely flat and had lost all shape. they looked terrible and overall it was a huge waste of time. i can't believe this recipe is on the internet. DON'T MAKE THESE!!!!!!!"

    Reply
  11. Kelly K. says

    December 05, 2015 at 8:59 pm

    I have made several batches of these and every batch has spread out so much that the design is almost completely lost. I have triple checked that I am using the correct ingredients. They look beautiful on the pan - I have the Kuhn Rikon cookie press and have had no trouble getting the dough onto the pan. But, when they cook, they just do not hold their shape. They taste wonderful and we have eaten them all anyway, but I would love to have them look nicer so that we can share them with others. I have tried chilling my pan and that didn't help either. The manual that came with the press said not to chill the dough, so I haven't done that. Any ideas what could be causing the problem? I have read through the reviews and it sounds like most everyone else has had no problems with the cookies. Thanks!!

    Reply
    • Jen says

      December 06, 2015 at 6:12 pm

      That is exactly what happened when we made them today. We even tried putting dough in freezer with same results, flat pancakes after baking. My daughter even cried.

      Reply
    • Amy Taylor (comment moderator) says

      December 08, 2015 at 7:50 am

      Hi there. Sorry this did not work out for you. Be sure you are not melting the butter or using a greased cookie sheet.

      Reply
    • Kristin says

      December 08, 2015 at 9:13 am

      Hello. What a bummer! In addition to the other suggestions here I would suggest double checking your flour... Whole wheat flour will hold much better than say, white pastry flour. Good luck!

      Reply
      • Kelly K. says

        December 08, 2015 at 9:40 am

        Thanks for the advice! I used soft white wheat flour. Maybe that is the reason why. I will try them again with hard white. I didn't melt my butter, but perhaps I let it get too soft.

  12. Christine says

    December 04, 2015 at 5:56 pm

    What brand of peppermint extract do you use (or do you make your own)?

    Reply
    • Amy Taylor (comment moderator) says

      December 14, 2015 at 1:15 pm

      Hi there. I use Simply Organic.

      Reply
  13. Amy Taylor (comment moderator) says

    December 01, 2014 at 10:33 am

    Hi Sandra. We've not tried but I think you could adapt it with GF flour. :)

    Reply
  14. Sandra says

    November 26, 2014 at 9:00 am

    We are gluten free ... Would a GF flour work well?

    Reply
  15. Daniela says

    November 17, 2014 at 9:32 am

    I am looking forward to trying this recipe but wanted to ask advice on the following: I won't be able to bake the cookies on the same day of my "cookie swap" and wanted to know which options are there to either bake ahead of time (and freeze the cookies for a couple days??) or freeze the dough? I will be using the cookie press. Thanks so much!!

    Reply
    • Amy Taylor (comment moderator) says

      November 19, 2014 at 6:13 pm

      Hi Daniela. You could do either with this dough. :)

      Reply
  16. sonaly says

    September 09, 2014 at 7:40 am

    PEPPERMINT CHOCOLATE This is pure delight for your taste buds.
    great flavour

    Reply
  17. Angela says

    March 09, 2014 at 2:41 pm

    Can I use white whole wheat flour? Is there a ratio difference?
    Thank you!

    Reply
    • Assistant to 100 Days (Amy) says

      March 17, 2014 at 8:33 am

      Hello Angela. You can exchange 1:1 and should work just fine. ~Amy

      Reply
  18. Nicole Tarver says

    February 12, 2014 at 10:49 am

    5 stars
    These are absolutely smashing!!! I loved these little babies.

    Reply
  19. folksmith says

    January 20, 2014 at 12:15 pm

    where to you get coconut sugar? can't wait to try these cookies

    Reply
    • Assistant to 100 Days (Amy) says

      January 21, 2014 at 4:39 pm

      Hi there. Coconut sugar can be found at health food stores and is in many mainstream groceries now, too. ~Amy

      Reply
  20. Courtenay says

    December 27, 2013 at 5:28 pm

    5 stars
    I have never owned or used a cookie press, but after reading this recipe, I had to have one! Also, I love baking at the holidays and I was eager to try some cleaner recipes. These cookies were delicious. I dipped them in some semi-sweet chocolate and they were great. Thanks for another winning recipe!

    Reply
  21. Maria says

    December 24, 2013 at 1:06 pm

    What if you do not own a cookie press?

    Reply
    • Assistant to 100 Days (Amy) says

      December 28, 2013 at 8:44 pm

      Hi there. One reader suggested rolling them in little balls and pressing them with a glass. ~Amy

      Reply
  22. Nina says

    December 23, 2013 at 11:50 pm

    I made these using coconut oil instead of butter and coconut palm sugar instead of white sugar. I did not have a press so I used cookie cutters. They were amaze-balls!!! Ate about 10 of those little suckers and am going to try to dip a few in chocolate tomorrow. Thanks for another delicious recipe!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome!


Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

Learn More

Popular

  • Chicken sausage pasta.
    Chicken Sausage Pasta
  • Steak with veggies.
    Steak with Veggies
  • Sausage and potatoes.
    Sausage and Potatoes
  • Spaghetti squash with meat sauce.
    Spaghetti Squash with Meat Sauce

Seasonal

  • Spaghetti squash boats.
    Spaghetti Squash Boats
  • How to cook spaghetti squash.
    How to Cook Spaghetti Squash
  • Air fryer popcorn chicken.
    Air Fryer Popcorn Chicken
  • Healthy blueberry pancakes.
    Healthy Blueberry Pancakes

Footer

↑ back to top

Browse

  • Cookbooks
  • Meal Plans
  • Recipes
  • Favorite Products
  • Free Downloads

Newsletter

  • Sign Up! for emails and updates

Blog

  • About
  • Comment Policy
  • Terms of Use
  • Privacy Policy
  • Partner With Us
  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 100 Days of Real Food