Name: Fudgy Dark Chocolate Peppermint Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, melted; 1 cup brown sugar; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1 large egg; 1/2 cup dark chocolate chips; 1/2 cup white chocolate peppermint Hershey Kisses

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Chocolate Peppermint Cookies always take me back to a cold December afternoon when my grandmother handed me a chipped mixing bowl and a wooden spoon and told me to stir until the batter looked like velvet. The kitchen smelled of butter and hot cocoa, and by the time the cookies came out of the oven, the whole house felt like a warm hug. That’s the same comfort I reach for every time I bake—simple, cozy, and just a little nostalgic.

I’m a home cook who learned to feed a family at the elbow of my mother and a pile of church potluck cookbooks. I grew up in a small Midwestern kitchen where recipes were written on the backs of envelopes and passed along with stories about holidays and hand-me-down pans. Now I test recipes in the real rhythm of weeknights and lazy weekends, keeping things straightforward and family-friendly.

I love dishes that soothe without requiring a culinary degree: casseroles that hold up to leftovers, skillet meals that come together in one pan, and desserts that make people smile. My approach favors ingredients you already stock and techniques you can trust. When I write a recipe, I explain each step plainly and kindly, so a first-time baker feels confident and an experienced cook finds a few helpful tricks. Comfort made simple is how I feed people—think warm, unfussy, and reliably delicious.

Table of Contents

Why you’ll love this dish

This is one of those cookies you’ll want to bake whenever the calendar tilts toward winter and peppermint starts whispering from the grocery shelves. The Fudgy Dark Chocolate Peppermint Cookies bring a deep, chocolatey base and a bright peppermint finish that feels festive without fuss. The cookie dough itself stays soft and fudgy, rich from cocoa and dark chocolate chips; when you press the white chocolate peppermint Hershey Kiss into the warm center, it melts just enough to form a snowy little crown.

I kept the ingredient list simple on purpose—every element plays its part, and none overwhelms. You can make the dough in a single bowl and scoop it out quickly before the oven door slams shut. For weeknight bakers, this recipe is forgiving: slight variations in mixing or scoop size won’t ruin the result, they’ll just change the cookie’s personality a bit.

If you love chocolate-forward treats, these are a lovely contrast to lighter cookies or cakey holiday slices. The combination of dark chocolate chips folded into fudgy dough, then topped with a white peppermint center, hits both texture and flavor sweet spots. I’ve adapted similar ideas from tried-and-true classics and from friends who swear by a Hershey Kiss as the perfect finishing touch.

If you want a cookie that pairs equally well with coffee in the morning or a glass of milk after dinner, the Fudgy Dark Chocolate Peppermint Cookies will become a new standard. For other cookie ideas and inspiration, I sometimes swap in ricotta or pistachios—see this almond ricotta chocolate chip recipe for a creamy variation: Delicious Almond Ricotta Chocolate Chip Cookies.

How this recipe comes together

This recipe relies on a simple rhythm: mix, fold, scoop, bake, press. The melted butter and sugars create a glossy, slightly sticky base that traps moisture and gives the Fudgy Dark Chocolate Peppermint Cookies their dense, tender crumb. Adding an egg binds everything without making the cookies cakey; the cocoa and flour come together to form a dough that stays soft as it cools. Dark chocolate chips distributed through the dough add bites of gooey richness, while the white chocolate peppermint Hershey Kisses add a minty contrast that brightens each mouthful.

Start by whisking the dry ingredients in one bowl and combining the wet ingredients in another. When you mix them together, stop as soon as they’re combined—overworking develops gluten and leads to firmer cookies. Scoop the dough into tablespoon-sized balls for a pleasantly compact cookie that finishes baking in about ten minutes. The timing matters: when you take the tray from the oven, the tops will look set but still soft.

Gently press the Hershey Kiss into each cookie so it sinks a little without melting away entirely; that creates the classic look and texture of the Fudgy Dark Chocolate Peppermint Cookies. If you like a slightly crinkled top, give the dough a quick roll in your hands before placing it on the sheet. This recipe fits neatly on one standard sheet pan, so it’s great for making a few dozen to share or keep for a cheerful fridge treat. For a nutty spin, you could swap in pistachios from a favorite variation like this pistachio cranberry cookie idea: 7 Delightful Pistachio Cranberry Cookies.

Ingredients :

1 cup all-purpose flour, 1/2 cup cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup unsalted butter, melted, 1 cup brown sugar, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, 1 large egg, 1/2 cup dark chocolate chips, 1/2 cup white chocolate peppermint Hershey Kisses

Directions :

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, combine flour, cocoa powder, baking soda, and salt. Mix well.
In another bowl, whisk together melted butter, brown sugar, granulated sugar, and vanilla until smooth. Add the egg and mix well.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in dark chocolate chips.
Scoop out tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet, spacing them apart.
Bake for about 10 minutes. While the Chocolate Peppermint Cookies are still warm, gently press a white chocolate peppermint Hershey Kiss into the center of each cookie.
Let cool on the baking sheet before transferring to a wire rack.

Simple serving suggestions

These Chocolate Peppermint Cookies shine when you keep the presentation simple and warm. Arrange the Fudgy Dark Chocolate Peppermint Cookies on a rustic platter lined with parchment or a linen napkin and set near a pot of coffee or a pitcher of cold milk. The dark chocolate and peppermint pairing feels holiday-ready, but it also works for any chilly afternoon when you want something indulgent and small. If you serve them at a gathering, stack a few cookies with a sheet of wax paper between layers to keep the tops from sticking; you’ll find guests appreciate the little white peppermint kiss on top—it’s a friendly, festive detail.

For a dessert plate, add one cookie with a scoop of vanilla ice cream and a drizzle of hot fudge for a hot-and-cold contrast. The Fudgy Dark Chocolate Peppermint Cookies can also be used as a base for a quick ice cream sandwich—press two Cookies together around softened vanilla or mint chip ice cream and freeze until firm.

If you need to scale up for a party, bake multiple trays and keep finished cookies on a counter in an airtight container for a couple of days. I sometimes pair these cookies with spicier ginger snaps at holiday mixes to balance flavors, or alongside shortbread for a lighter bite. For those who enjoy trying different textures, pair the cookies with a creamy ricotta cake for an unexpected contrast—see how ricotta plays in desserts here: 5 Irresistible Reasons to Love Double Chocolate Ricotta Cake.

Storage tips

To keep your Fudgy Dark Chocolate Peppermint Cookies tasting fresh, store them the way you would any soft, chocolate-forward cookie. Use an airtight container and place a sheet of parchment between layers if you stack them. At room temperature, the Chocolate Peppermint Cookies stay nicely soft for up to three days; beyond that, they begin to lose the just-baked texture. If you want to keep them longer, freeze the baked cookies in a single layer on a sheet pan until firm, then transfer to a freezer-safe container or bag. Properly frozen, they last for up to three months and thaw quickly at room temperature.

If you prefer to freeze dough instead of baked cookies, portion the dough into tablespoon-sized balls and flash-freeze them on a sheet pan. Once frozen, move the dough balls to a sealed bag and bake from frozen, adding a minute or two to the baking time. This method gives you freshly baked cookies on demand and keeps the Fudgy Dark Chocolate Peppermint Cookies tasting like they just came from the oven.

For travel or gifting, include a small piece of parchment between stacked cookies and keep them in a sturdy tin to avoid crushing the peppermint centers. A quick tip: if the white chocolate peppermint centers soften too much in storage, chill the tin briefly before serving to firm them up.

What helps this recipe turn out right

Several small choices make a big difference with these Chocolate Peppermint Cookies. Use melted, but not too hot, butter—hot butter can set the egg when mixed and change the dough’s texture. Measure your flour correctly by spooning it into the cup and leveling with a knife; too much flour yields drier cookies, which will fight the fudgy character we want. When mixing the dry ingredients into the wet, fold until just combined; a few streaks of flour are fine because the residual mixing will finish it and keep the cookies tender. Keep the scoop size consistent so the Fudgy Dark Chocolate Peppermint Cookies bake evenly; if you make larger cookies, increase the bake time slightly.

Bake on the middle rack and rotate the sheet pan halfway for even coloring. When the Chocolate Peppermint Cookies look set but still soft in the center, take them out—the residual heat continues to finish the bake and keeps them fudgy. Press the white chocolate peppermint kisses into the warm cookies gently; press too hard and the kiss will disappear into the dough, press too little and it won’t adhere. If your chocolate chips are big, chop them lightly so each cookie gets a good distribution. You can also chill dough for 30 minutes for thicker cookies. For more texture plays and a pistachio twist, check this pistachio date cookie idea for inspiration: Chocolate Pistachio Date Cookies.

Flavor variations

The base of these Chocolate Peppermint Cookies adapts well to small swaps. For a mintier hit, stir in a 1/4 teaspoon of peppermint extract with the vanilla—use sparingly because extract can overwhelm the batter. If you prefer a sweeter contrast, swap the dark chocolate chips for semi-sweet or milk chocolate, though that shifts the balance from deep and fudgy to sweeter and creamier. For a nutty twist, fold in 1/3 cup of finely chopped toasted hazelnuts or pistachios; the crunch plays beautifully against the soft center. You can also swap the white chocolate peppermint Hershey Kisses for milk chocolate caramel centers for a different finishing note.

For a more intense cocoa flavor, use a darker Dutch-processed cocoa and a few extra dark chocolate chips. To make these gluten-free, try a one-to-one gluten-free flour blend designed for baking and chill the dough slightly before baking to help set the cookies. If you like a chewier cookie, increase brown sugar slightly and reduce the granulated sugar by a tablespoon. For those who don’t want peppermint, replace the Hershey Kiss with a whole toasted almond or a dollop of peanut butter for a peppery-sweet finish—in each variation, aim to keep the fudgy texture that defines the Fudgy Dark Chocolate Peppermint Cookies.

Frequently asked questions

Q: Can I make the dough ahead of time?
A: Yes. You can make the dough and refrigerate it for up to 48 hours. Chilled dough actually helps the Chocolate Peppermint Cookies hold their shape and can deepen the flavor. If you plan to bake from chilled, allow the dough to sit at room temperature for 10 minutes before scooping to make handling easier, then bake as directed. For longer storage, portion the dough into balls and freeze them on a sheet pan, then store in a freezer-safe bag for up to three months. Bake from frozen, adding an extra minute or two.

Q: Can I substitute a different chocolate for the white peppermint Hershey Kisses?
A: Absolutely. The Hershey Kiss provides a classic minty surprise, but you can swap in milk chocolate pieces, caramel-filled chocolates, or even a peppermint candy for crunch. Keep in mind that the white chocolate peppermint Kiss melts into a smooth, soft center; a harder candy will result in a different texture. Whichever you choose, press it gently into the warm cookie so it adheres without sinking completely.

Q: Why did my cookies turn out cakey instead of fudgy?
A: Cakey cookies often result from overmixing the dough, using too much flour, or baking too long. Measure flour carefully, mix the dry and wet just until combined, and watch the bake time closely—remove the cookies when the centers still look slightly soft. Using melted butter in this recipe helps create the dense, fudgy texture, so be sure to follow that step. Also, using dark cocoa and dark chocolate chips supports the fudgy profile of the Fudgy Dark Chocolate Peppermint Cookies.

Q: Can I make these nut-free and pork-free?
A: The base recipe is naturally pork-free and can be made nut-free by simply omitting any optional nuts or substitutions. Always check chocolate and candy labels if you need strict allergen control, as some confectionery can be processed in facilities that handle nuts.

Q: How many cookies does this recipe yield?
A: Using tablespoon-sized scoops, you’ll get roughly 24 to 30 cookies depending on how tightly you pack the dough. Larger scoops will yield fewer cookies and a longer bake time.

Conclusion

If you love the combination of intense chocolate and bright peppermint, this recipe will be a winter favorite. For another double-chocolate take that leans into extra minty richness, you might enjoy this version from In Bloom Bakery: Double Chocolate Peppermint Cookies – In Bloom Bakery. They offer a lovely contrast in technique and flavor that pairs well with the fudgy comfort of these cookies.

Fudgy Dark Chocolate Peppermint Cookies