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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!
Chocolate Peppermint Cookies
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!
Merrilea says
Hi if you don't have a cookie press can these be made as a drop cookie? Thank you!
100 Days Admin says
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
Stephanie says
I just made a double batch (using white flour) and they are absolutely delicious and have a wonderful shape!
Katie Dopierala says
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....
Amy Taylor (comment moderator) says
While I've not tried it in this recipe, I have baked with flax eggs successfully.
Sara says
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.
Bethany says
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!
Joyce says
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!
Brittany says
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!
Hadley says
Do you need a cookie press?
Amy Taylor (comment moderator) says
Hi. It is easiest with the press but you could try them as small drop cookies.
M says
Needs another cup of flour!
Skotti says
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 :(
C00K13M0N5T3R says
"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!!!!!!!"
Kelly K. says
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!!
Jen says
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.
Amy Taylor (comment moderator) says
Hi there. Sorry this did not work out for you. Be sure you are not melting the butter or using a greased cookie sheet.
Kristin says
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!
Kelly K. says
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.
Christine says
What brand of peppermint extract do you use (or do you make your own)?
Amy Taylor (comment moderator) says
Hi there. I use Simply Organic.
Amy Taylor (comment moderator) says
Hi Sandra. We've not tried but I think you could adapt it with GF flour. :)
Sandra says
We are gluten free ... Would a GF flour work well?
Daniela says
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!!
Amy Taylor (comment moderator) says
Hi Daniela. You could do either with this dough. :)
sonaly says
PEPPERMINT CHOCOLATE This is pure delight for your taste buds.
great flavour
Angela says
Can I use white whole wheat flour? Is there a ratio difference?
Thank you!
Assistant to 100 Days (Amy) says
Hello Angela. You can exchange 1:1 and should work just fine. ~Amy
Nicole Tarver says
These are absolutely smashing!!! I loved these little babies.
folksmith says
where to you get coconut sugar? can't wait to try these cookies
Assistant to 100 Days (Amy) says
Hi there. Coconut sugar can be found at health food stores and is in many mainstream groceries now, too. ~Amy
Courtenay says
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!
Maria says
What if you do not own a cookie press?
Assistant to 100 Days (Amy) says
Hi there. One reader suggested rolling them in little balls and pressing them with a glass. ~Amy
Nina says
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!