There’s just something magical about the combination of gingerbread and peppermint during the holidays. These Gingerbread Peppermint Cookies are soft, chewy, and perfectly spiced with warm gingerbread flavor, then studded with melty chocolate chunks and crushed peppermint candies for a festive touch.
They’re the kind of cookie that fills your kitchen with that nostalgic, spiced aroma and makes you want to grab a blanket and a mug of hot cocoa while they bake.
Ingredients
- ¾ cup (170 g) unsalted butter, melted
- 1 cup (200 g) brown sugar
- ¼ cup (50 g) granulated sugar
- ⅓ cup (110 g) molasses
- 1 large egg + 1 egg yolk
- 2 ¾ cups (345 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp cloves
- ½ tsp salt
- 1 cup semisweet or milk chocolate chunks
- ½ cup crushed peppermint candies (plus extra for topping)
Instructions
1. Whisk the Wet Ingredients
In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, and molasses until glossy and smooth. Add the egg and extra yolk, and whisk again until combined.
2. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
3. Mix Everything Together
Pour the dry ingredients into the wet mixture and stir until just combined — don’t overmix. Fold in the chocolate chunks and crushed peppermint pieces until evenly distributed.
4. Chill the Dough
For thicker, chewier cookies, refrigerate the dough for 30–60 minutes. (If you’re short on time, see my notes below for a quick freezer method!)
5. Scoop and Bake
Scoop about 2 tablespoons of dough per cookie and place them on a parchment-lined baking sheet. Press a few extra chocolate chunks and peppermint bits on top before baking for that bakery-style look.
Bake at 350°F (175°C) for 9–11 minutes, until the edges are set and the centers are still soft. Allow the cookies to cool for about 5–10 minutes before transferring to a rack.
Enjoy warm — they’re especially good when the chocolate is still a little melty.
Notes:
Quick Chill Tip - If you don't have time to chill the dough for 30 minutes, scoop the dough balls onto a baking sheet and pop them in the freezer for 10 minutes.
Storage - Store cooled cookies in an airtight container at room temperature for 4-5 days. You can also freeze baked cookies for up to 2 months -- just reheat in the microwave for 10-15 seconds for that fresh baked texture.
Make ahead - The dough can be refrigerated for up to 48 hours before baking. Let it sit out at room temperature for up to 10 minutes before scooping.