Fudgy Chocolate Peppermint Cookies

Name: Fudgy Chocolate Peppermint Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Yield: 24 cookies
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup packed brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all purpose flour; 2/3 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup chopped peppermint bark

These fudgy cookies are packed with crunchy peppermint bark and rich chocolate for the perfect holiday treat.

By Recipes By Nani· 🌍 American· July 20, 2026

recipesbynani.com

Prep

15 minutes

Cook

12 minutes

Total

57 minutes

Serves

24 cookies

There is nothing quite like the combination of cool peppermint and deep dark chocolate during the colder months. These cookies are soft in the middle with edges that crisp up just right, making them a favorite for cookie exchanges or a quiet night at home.

My best tip for success is to chill your dough for at least thirty minutes before baking. This simple step keeps the cookies from spreading too much in the oven so they stay nice and thick.

🧺 Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped peppermint bark

👩‍🍳Instructions

1
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
2
Beat in the eggs one at a time, then stir in the vanilla extract.
3
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
4
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5
Fold in the chopped peppermint bark by hand.
6
Cover the dough and chill it in the refrigerator for at least 30 minutes.
7
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
8
Scoop rounded tablespoons of dough onto your prepared baking sheet.
9
Bake for 10 to 12 minutes until the edges are set but the centers still look soft.
10
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to finish cooling.

💡 Tips

Store these cookies in an airtight container at room temperature for up to five days. You can also freeze the raw dough scoops for up to three months if you want to bake fresh cookies on demand.

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