Why You’ll Love This Recipe

I love this recipe because it brings the best of two favorites together: a chewy cookie base and the nostalgic flavor of mint chocolate. The dough is easy to mix, the chilling step is short, and the drizzle adds just the right amount of elegance. These cookies also make a big batch, perfect for gifting or sharing.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup unsalted butter, softened
3/4 cup brown sugar
3/4 cup white sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 (10 ounce) package creme de menthe baking chips (such as Andes®)
1 cup chopped pecans

Drizzle:
1 cup chopped dark chocolate
1 teaspoon peppermint extract, or more to taste

Directions

Step 1: In a large bowl, I cream together the butter, brown sugar, and white sugar with an electric mixer until fluffy, about 3 to 5 minutes. I add the eggs, vanilla, and peppermint extract and mix for another minute, scraping the bowl as needed.
Step 2: I stir in the flour and baking soda until just combined, then fold in the creme de menthe chips and pecans by hand.
Step 3: I chill the dough for 15 to 30 minutes.
Step 4: I preheat the oven to 375 degrees and line cookie sheets with parchment paper. I scoop 1 1/2-inch dough balls and place them 2 inches apart.
Step 5: I bake the cookies for 9 to 10 minutes, just until the edges begin to brown. I let them rest on the sheet for 5 minutes before cooling fully on racks.
Step 6: To make the drizzle, I melt the dark chocolate in a double boiler, stirring until smooth, then add the peppermint extract. I transfer the melted chocolate to a zip-top bag, snip a small corner, and drizzle over the cooled cookies. I let the chocolate harden before storing or serving.

Servings and Timing

This recipe yields about 60 cookies. Prep time is about 20 minutes, cook time about 10 minutes per batch, and total time around 1 hour and 30 minutes, including chilling and cooling.

Variations

I sometimes swap the pecans for walnuts or leave nuts out entirely. White chocolate chips also pair beautifully with the peppermint. For a stronger mint flavor, I add an extra splash of peppermint extract. Around the holidays, I like to sprinkle crushed candy canes on the drizzle before it sets.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months; I thaw them at room temperature before serving. If I want to refresh them, I warm a cookie for about 5 seconds in the microwave.

FAQs

Do I have to chill the dough?

I prefer chilling because it keeps the cookies from spreading too much and improves texture.

Can I skip the nuts?

Absolutely—the cookies bake perfectly without them.

Can I use mint chocolate chips instead of creme de menthe chips?

Yes, any mint-flavored baking chip works.

Can I freeze the dough?

Yes, I freeze pre-scooped dough balls and bake directly from frozen, adding 1 to 2 minutes.

How do I melt the chocolate without a double boiler?

I microwave in short bursts, stirring often, to avoid scorching.

Can I make the cookies smaller?

Yes, I reduce scoop size and bake a minute or two less.

How do I keep the drizzle neat?

I let the chocolate cool slightly so it thickens, making it easier to control.

Can I add cocoa powder to make chocolate cookies?

Yes, I reduce the flour slightly and add unsweetened cocoa for a chocolate-mint version.

Why did my cookies spread too much?

The dough may have been too warm; chilling helps prevent this.

Can I add food coloring to the drizzle?

Yes, a touch of red or green makes them festive.

Conclusion

I love how these Chocolate-Peppermint Delight Cookies blend rich chocolate, cool mint, and a soft, chewy texture into one delicious treat. The drizzle adds a beautiful finishing touch, making them perfect for celebrations, gifting, or simply indulging in something sweet and refreshing.