The story
The kitchen fills with the heady scent of chocolate melting into mint as the first cookie hits the counter—soft, chewy, with a burst of peppermint crunch that makes your taste buds do a happy dance.
I first baked these in the winter of 2016, right after my grandma’s peppermint bark recipe had run out; the memory of that bright, candy cane glow stuck and I wanted to capture it in cookie form.
Unlike the endless chocolate cookie recipes out there, these use crushed peppermint candy canes as a real ingredient, not just flavoring, giving a genuine snap that turns every bite into a holiday moment.
The flavor profile is a layered surprise: a rich, bittersweet cocoa base, a touch of sweet granulated sugar, the deep brown sugar undertone, and the bright, cool mint that lifts the chocolate without overpowering it; texturally, the marshmallows soften into a gooey center while the candy canes add a satisfying crunch.
Serve them at a holiday gathering for a quick, crowd‑pleasing dessert, or spread them over a warm mug of hot chocolate on a chilly evening—either way they’re a surefire way to spread warmth and cheer.
Don’t let the baking time scare you; the cookies are ready in 20 minutes and the dough is as simple to handle as any classic cookie recipe, so even first‑time bakers will feel confident.
I’ve made this recipe four times, and every batch ends up with my kids begging for a second cookie—proof that the perfect balance of sweet, minty, and chocolatey really works.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup milk chocolate chips
- 1/2 cup mini marshmallows
- 1/2 cup crushed peppermint candy canes
- 1/4 cup heavy cream (optional for a drizzle)
Instructions
- 1Step 1
Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- 2Step 2
Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- 3Step 3
Cream the Butter and Sugar: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined.
- 4Step 4
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 5Step 5
Add the Mix-ins: Stir in the chocolate chips, mini marshmallows, and crushed peppermint candy canes.
- 6Step 6
Shape the Cookies: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press down on the dough balls to flatten them slightly.
- 7Step 7
Bake the Cookies: Bake for 8–10 minutes, or until the edges are set but the center is still soft. The cookies will continue to firm up as they cool.
- 8Step 8
Optional Chocolate Drizzle: For an extra touch, melt the heavy cream and drizzle it over the cooled cookies, then sprinkle with additional crushed peppermint.
- 9Step 9
Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup milk chocolate chips
- 1/2 cup mini marshmallows
- 1/2 cup crushed peppermint candy canes
- 1/4 cup heavy cream (optional for a drizzle)
Instructions
- 1Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- 2Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- 3Cream the Butter and Sugar: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, and mix until combined.
- 4Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 5Add the Mix-ins: Stir in the chocolate chips, mini marshmallows, and crushed peppermint candy canes.
- 6Shape the Cookies: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press down on the dough balls to flatten them slightly.
- 7Bake the Cookies: Bake for 8–10 minutes, or until the edges are set but the center is still soft. The cookies will continue to firm up as they cool.
- 8Optional Chocolate Drizzle: For an extra touch, melt the heavy cream and drizzle it over the cooled cookies, then sprinkle with additional crushed peppermint.
- 9Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
