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These Chocolate Candy Cane Crunch Cookies make the perfect holiday cookies for your family and friends! It’s the best mint chocolate cookies recipe you’ll find!

If you love mint desserts like we do, be sure to try our Peppermint Candy Cane Frosting recipe.

Mint Chocolate Cookies

There’s just something a chocolate cookies recipe that is so perfect for Christmas….and add candy cane pieces? They just go together like magic.

I won’t apologize for all of the peppermint recipes you’ll see this month, it’s just too good of a combo to pass up! Sit back, bake some amazing cookies and enjoy!

Be sure to follow Picky Palate on Instagram for sneak peeks on what’s coming next to the blog!

What You’ll Need

Here are the ingredients you’ll need to make chocolate mint cookies at home. See the recipe card located at the bottom of the post for full details and instructions.

Butter– I generally use salted butter for my cookie recipes, but unsalted butter works just fine too.
Granulated Sugar– This fine white sugar gives the cookies their sweetness.
Brown Sugar– Light brown sugar is what I use for the recipe. Make sure it’s packed when measuring.
Eggs– For consistency, I use large eggs for my baking.
Vanilla– For best tasting results use pure vanilla extract in your baking.
All-Purpose Flour– Flour is the main dry ingredient in the cookie recipe.
Cocoa-Powder– Find cocoa powder in the baking section of the grocery store.
Baking Soda– Baking soda helps the cookies rise when baking.
Salt– I use kosher salt for my recipes, but use your favorite variety.
Candy Cane Bits– During the Holidays find candy cane bits in the baking section of many grocery stores. You can always crush your own candy canes if needed.
Melted White Chocolate– Look for Ghirardelli brand melts, they’re my favorite.

How To Make Chocolate Mint Cookies

Preheat Oven and Prepare Baking Sheet. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.

Cream Butter and Sugars. In a large mixing bowl or stand mixer, beat the butter and sugars until well combined.

Peppermint, Eggs, Vanilla. Add peppermint extract, eggs and vanilla mixing to combine.

Dry Ingredients. Add flour, cocoa powder, baking soda and salt, mixing to combine.

Chocolate and Candy Cane Bits. Stir in chocolate chips and candy cane pieces.

What Kind of Chocolate Should I Use?

Use Hershey’s unsweetened cocoa powder. Works great! The dark chocolate variety works great too.

Scoop Dough. With medium cookie scoop, place dough 1 inch apart.

Bake. Bake for 10-12 minutes, until baked through. Let cool for 15 minutes before transferring to cooling rack.

Drizzle With White Chocolate. Drizzle white chocolate over each cookie if desired. Place your melted white chocolate into a ziploc baggie, snip the end and use it like a pen. Works great. I used the white Ghirardelli melts. They work great.

Recipe Tips For Success

Use Quality Ingredients. For best tasting results use the best quality ingredients.
Candy Canes. If you can’t find candy cane bits at your grocery store, check World Market. You can also crush your own pieces from whole candy canes.

How To Serve

Serve these cookies room temperature at your next gathering where cookies are wanted.

How To Store Leftovers

Store any leftover cookies in an airtight container for up to 3 days room temperature.

Can I Freeze This Recipe?

Yes, you can freeze the cookie dough and cooled cookies in an airtight freezer safe container for up to 3 months. Thaw before serving/baking.