Chocolate Peppermint Cookies (with sugar!)

14 Reviews / 4.2 Average
↓ Jump to 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 do contain refined white sugar (gasp!), which means they don’t follow our real food rules to a T. But, other than that 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 (in true moderation of course)!

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! :)

Chocolate Peppermint Cookies by 100 Days of #RealFood

 

Chocolate Peppermint Cookies by 100 Days of #RealFood

Chocolate Peppermint Cookies

Adapted from Kuhn Cookie Press Recipes
14 Reviews / 4.2 Average
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Print Recipe
Servings: 48 cookies

Ingredients
  

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.
Tried this recipe?Let us know how it was!

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!

98 thoughts on “Chocolate Peppermint Cookies (with sugar!)”

  1. 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….

      1. 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.

  2. 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!

  3. 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!

  4. 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!

  5. 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 :(

  6. “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!!!!!!!”

  7. 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!!

    1. 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.

    2. Amy Taylor (comment moderator)

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

    3. 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!

      1. 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.

  8. 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!!

    1. Assistant to 100 Days (Amy)

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

  9. 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!

  10. 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!

  11. I made these using 1/2 honey and 1/2 coconut sugar in place of the white sugar. They turned out so yummy!! :) Thank you for the recipe!!

  12. 4 stars
    We followed the recipe as written and they were so easy. The kids loved using the press. It worked perfectly. The batter was perfect, but the kids thought that the cookies werent sweet enough. I like the whole wheat flavor and texture. Thanks for sharing!

  13. 5 stars
    Made these for our daycare cookie exchange, they turned out great! Easy recipe, ours made only about 36 each batch, but I doubled it. Thank you for sharing!

  14. I am only getting maybe 2 1/2 dozen using a cookie press. Am I doing something wrong, or does it depend in the disk you use? I was really hoping to get 4 dozen, but not anywhere close.

  15. Has anyone tried this with crushed peppermints? Just curious because I’m looking forward to making these and I’m out of peppermint extract. Thanks :)

  16. I have made many batches of these this week. I did make a batch with coconut sugar and all oat flour for the flour. The taste came out great but I couldn’t get that mixture to work with my press. I scooped out small balls and once cooked they were a flat crispy round cookie that tasted great, but looked boring. I am drizzling chocolate over them to give them a fancy look. :)

  17. Each year I bake hundreds of cookies to send to friends and family for the holidays.

    I was super jazzed to try this recipe today, as I love your blog.

    Unfortunately, the first pan ran all over. The spritz wreath design totally lost, though they remained mostly discrete large circles. The good news is, I think they might make some of the best ice cream sandwiches, ever. The other two sheets are pressed and chilling in the fridge. Hopefully after chilling they will keep together and make adorable wreaths.

    P.S. I did used softened (not melted) butter.

  18. How about with Stevia, Truvia or others like that? I wonder how it would be. I think I might try it; we try not to use sugar either. Thanks for the recipe!

  19. 4 stars
    Just took the first pan from the oven of the second batch I made! These are oh so good!!! Preferred them the next day rather than straight from the oven. Trying this batch with melted chocolate. Thanks for this and SO many other recipes. :)

  20. Has anyone tried these with honey or raw maple syrup instead of sugar?
    I would love to know if it worked. We don’t eat white sugar but I want a alternative cookie recipe for Christmas.

  21. I wonder how many drops of peppermint essential oil can be used to substitute the peppermint extract. I love using my essential oils!

  22. Thank you for posting this recipe. In the past I have made chocolate covered Oreos for the holiday and my kids loved them. I had wondered what I could substitute for the Oreos (I won’t buy them any more) and this will totally work! Thank you!!

  23. 5 stars
    We always make spritz cookies but this was the first time we tried this variation as well and they are delicious!! They smell so good and taste like a peppermint pattie! Thanks for the recipe!

  24. I make spritz cookies every year and was thrilled to try this variation. I had a really hard time getting the dough out of the press to stick to the parchment. It seemed to be really sticky dough. Am I the only one with this problem? The ones that I got to come out were so delicious. Instead of dipping in chocolate, I added 6ish mini chocolate chips on top of each cookie before baking. I’m sure some crushed candy cane would make them look even more festive. YUM! Excited to add these to my holiday repertoire.

    1. Hi Dana, the instructions for the Kuhn Rikon cookie press say that you should not use parchment or non-stick cookie sheets, or greased cookie sheets, as the dough needs to stick to the surface of the cookie sheet in order to release from the press. Hope this helps! Btw, great idea to add the mini choc chips before baking — wish I’d read this before making them this morning! :-)

  25. Do you have a gingerbread cookie recipe? I love gingerbread but would love a whole-wheat recipe with non-refined sugar (honey?). Thanks!

    1. Assistant to 100 Days (Amy)

      No, Emily, sorry. I did a quick search and found several recipes that include honey but not any without some sugar. ~Amy

  26. I made these this morning and the are wonderful! I used the white whole wheat flour. For those of you wondering, substituting the white whole wheat flour for whole wheat is not usually a problem. I usually have trouble when I sub white whole wheat flour for all purpose. I usually have to add a little extra liquid with those substitutions. Dipping these in chocolate sounds wonderful! I would increase your peppermint extract amount if you are trying to replicate Thin Mints. Thanks for sharing this recipe, Lisa!

  27. My grandsons do not get any artificial flavors/colors. Was wondering if peppermint extract is made with natural flavor or artificial? If natural, these will be fantastic, and I’ll be making them after I can run to the grocery store!

    1. I checked out a couple options for peppermint extract at the grocery store the other day. No artificial colors or flavors. The generic store brand had alcohol, water, and peppermint oil. The Simply Organic brand has just sunflower oil and peppermint oil. Hope that helps!

    1. Assistant to 100 Days (Amy)

      Hi Amy. We would look for a dark chocolate with a short/clean ingredient list. There is not one brand Lisa recommends but you can find better varieties at stores like Whole Foods and Earth Fare. ~Amy

  28. To those without cookie presses: my grandmother has always pressed her cookies with the bottom of her crystal glasses (they happen to make sort of a star/snowflake pattern because of their fancy bottom)! No need to fret…or spend money if you don’t want to, just pull out a container with an interesting bottom and press away! :-)

  29. Easy, quick, and all the ingredients were in my pantry. Kids enjoyed pressing them. Surprised how many cookies this recipe made. We will dip a few in chocolate tomorrow. I used sprouted flour. Next time I will use sprouted flour and maple sugar. These would be easy and inexpensive to share with neighbors.

  30. Novice baker here! I have whole wheat white flour on hand – can I use that instead of regular whole wheat flour? Thanks!!

    1. You could put them in the refrigerator overnight and then roll them out. I put my cookie dough in the frig for a couple of days (waiting for my press to arrive in the mail) and then had to set the cookie dough out on the counter for about an hour or so to warm up in order to use in the press.

  31. I know you are not gluten-free, but do you have any thoughts on good GF replacement flour(s), and whether or not a binding gum should be used? I’ll try them one way or the other, they look delicious! I even have an ancient cookie press that I picked up at a garage sale a few years ago! I scrubbed gluten-free, but have only used it once!

    1. Stacy, I cooked gluten-free for my daughter for over 20 years, and just made some gluten-free cut-out sugar cookies for my grandson. One of the things I have learned is that the best recipes for gluten-free baking are “regular” recipes, just substituting a gluten-free flour mix. I used to make my own, using Gluten-free Pantry’s recipe, but I just bought a box of the Gluten-free Pantry baking mix, which contains guar gum as a binder, and it worked perfectly.

  32. Can you make these by rolling out dough and using cookie cutters? I don’t have a cookie press but would love to make these

Leave a Comment

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

Recipe Rating