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These chocolate peppermint lofthouse cookies taste just like Christmas. They’re bursting with chocolate and peppermint flavor in both the cookie and the frosting. Plus, they take less than 40 minutes to make! 

Overhead view of many chocolate peppermint lofthouse cookies, topped with candy canes and surrounded by Christmas ornaments
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There’s nothing better than making cookies during the holidays. And these chocolate peppermint lofthouse cookies are one one of my go-to recipes when Christmas is approaching. 

When I think of Christmas desserts, I instantly think of chocolate and peppermint. These cookies take those flavors very seriously, with cocoa powder and peppermint extract in both the cookie dough and the frosting. Add in some crushed candy canes, and you’re left with an extremely festive batch of cookies. 

But those fun holiday flavors aren’t all that these cookies have going for them. The texture is heavenly, as these Christmas cookies are soft, moist, and fluffy. And the frosting is rich and not overly sweet. It also doesn’t hurt that these festive chocolate peppermint cookies are fairly easy to make, and take less than 40 minutes. 

A chocolate peppermint lofthouse cookie with a bite taken out of it, next to other cookies, candy canes, and Christmas ornaments

What Are Lofthouse Cookies? 

Lofthouse cookies have a different texture than the average cookie. They use both baking powder and baking soda, which makes the dough more airy, while sour cream keeps the cookies moist. The result is a cookie with a texture that’s closer to cake. 

Overhead view of ingredients for chocolate peppermint lofthouse cookies: a bowl of flour, a bowl of cocoa powder, eggs, a stick of butter, candy canes, a bowl of vanilla extract, a bowl of peppermint extract, a bowl of sugar, a bowl of baking powder and baking soda, and a bowl of salt

Recipe Ingredients

Here are all the ingredients you need to make these festive Christmas cookies. Check out the recipe card at the bottom of the page to see the exact quantities for each ingredient.

For the Cookies:

  • All-purpose flour
  • Unsweetened cocoa powder – You’ll want to sift the cocoa powder before using it. 
  • Baking powder
  • Baking soda
  • Kosher salt 
  • Granulated sugar
  • Butter – Make sure to only use unsalted butter in this recipe.
  • Egg
  • Egg yolk
  • Sour cream
  • Vanilla extract – Be sure to use 100% pure vanilla extract. 
  • Peppermint extract – Make sure that you’re using a peppermint extract that doesn’t have any artificial flavors. 

For the Frosting: 

  • Butter – Use unsalted butter for the frosting.
  • Peppermint extract
  • Vanilla extract
  • Powdered sugar – You should sift the powdered sugar before using it. 
  • Unsweetened cocoa powder – The cocoa powder also needs to be sifted 
  • Heavy cream
  • Candy canes – Make sure that the candy canes are crushed before you start baking. 
Close up of a chocolate peppermint lofthouse cookie covered in candy cane pieces, with cookies, candy canes, and ornaments surrounding the cookie

How to Make Chocolate Peppermint Lofthouse Cookies

Here’s how to make these fun and mouth-watering cookies. 

  • Prep. Preheat the oven to 425F, and line two baking sheets with parchment paper.
  • Mix the dry ingredients. Place the flour, cocoa powder, baking powder, baking soda, and salt in a mixing bowl, and stir to combine. 
  • Beat the butter. Add the butter and sugar to the bowl of a stand mixer, and beat on medium-high until the mixture is fluffy. This should take about 3 minutes. 
  • Add the wet ingredients. Add the whole egg and egg yolk to the butter mixture, and beat until well mixed. Then add the sour cream, vanilla extract, and peppermint extract. Beat until the mixture is combined. 
  • Mix the wet and dry ingredients. Add the dry ingredients to the stand mixer, and beat on low until the ingredients are fully combined. 
  • Roll the dough. Scoop out 1 ½ tablespoons of dough, and roll into a ball. Place the dough ball on the baking sheet, and smash it until it’s ¼ to ½-inch thick. Repeat with the rest of the dough, leaving space between each cookie. 
  • Bake. Put the cookies in the oven, and bake them for 7-8 minutes. Then remove the cookies from the oven, and place them directly on a wire cooling rack.
  • Make the frosting. Add the butter, vanilla extract, and peppermint extract to the bowl of a stand mixer. Beat until smooth, then add the cocoa powder and powdered sugar. Beat until the mixture is smooth again, then add the heavy cream. Beat one final time, until the frosting is creamy. 
  • Finish. Frost the cooled cookies with the frosting, and then top the cookies with pieces of crushed candy cane. 

Tips for Success

Here are some tricks and tips for making the best chocolate peppermint lofthouse cookies. 

  • Use room temperature ingredients. For best results, take the butter, sour cream, eggs, and heavy cream out of the fridge a few hours before making these cookies. You want those ingredients to be at room temperature, because that is when they’ll best mix with other ingredients. If you use eggs and dairy products while they’re still cold, the cookie dough will be a bit more dense. 
  • Let the cookies cool fully. It’s easy to get in a rush when making cookies, and want to finish them as quickly as possible. But make sure you let these lofthouse cookies cool fully before frosting them, or else the frosting might melt. 
  • Make the dough ahead of time. You don’t need to bake these cookies as soon as you make the dough. Instead, you can store the dough in the fridge for up to 3 days, and bake cookies whenever you want. 
A chocolate peppermint lofthouse cookie, covered in candy cane pieces, with a bite taken out of it, surrounded by more cookies and a red Christmas ornament

How to Store Chocolate Peppermint Lofthouse Cookies

These cookies will last in an airtight container or bag at room temperature for up to 3 days. You can also store them in the fridge for up to 1 week. You can store the cookies with or without the frosting on them.

Can You Freeze This Recipe? 

You definitely can! Store the cookies in an airtight container or bag, and place it in the freezer for up to 3 months. Thaw the cookies at room temperature or in the fridge before eating. For best results, freeze the cookies and the frosting separately. 

Chocolate peppermint lofthouse cookies, topped with crush candy canes, on a table next to Christmas ornaments

More Cookies to Make 

Here are a few more of my favorite cookie recipes for you to make.

3.50 from 4 votes

Chocolate Peppermint Lofthouse Cookies

These easy lofthouse cookies are moist, cakey, and exploding with chocolate and peppermint flavor. They're the perfect cookie for the holidays.
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 24 cookies


For the Cookies:

  • 3 cups (375 g) all-purpose flour, sifted
  • ½ cup (43 g) unsweetened cocoa powder, sifted
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (114 g) unsalted butter, softened
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • ¾ cup (173 g) sour cream, room temperature
  • 1 teaspoon vanilla extract
  • ¾ teaspoon peppermint extract

For the Frosting:

  • ½ cup (114 g) unsalted butter, room temperature
  • 1 teaspoon peppermint extract
  • ½ teaspoon vanilla extract
  • 1 ⅓ cup (160 g) powdered sugar, sifted
  • ¼  cup (22 g) unsweetened cocoa powder, sifted
  • 1 ½ tablespoons heavy cream
  • ¾ cup (177 g) crushed peppermint candies or candy canes
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  • Preheat the oven to 425 °F (218 °C). Line 2 baking sheets with parchment paper and set aside.
  • ​​In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt, then set aside.
  • In the bowl of a stand mixer, beat the sugar and butter together on medium-high speed until light and fluffy, about 3 minutes. Add the egg and egg yolk and mix well, scraping down the sides of the bowl. Add the sour cream, vanilla, and peppermint extract and beat just until combined.
  • Add the dry ingredients, mixing on low just until combined, scraping down the bowl a few times to make sure the dough mixes well.
  • Using the palms of your hands, roll 1 ½ tablespoons of dough into the shape of a small ball. Place on the prepared baking sheets and smash it down until it is ¼ to ½-inch thick. Continue with the rest of the dough, leaving space in between each cookie for it to expand.
  • Bake for 7 to 8 minutes, then immediately transfer the cookies to a wire rack to cool completely.
  • To make the frosting: In the bowl of a stand mixer, beat the butter, peppermint extract, and vanilla. Sift in the powdered sugar and cocoa powder and beat until well incorporated and smooth. Add in heavy cream and mix until rich and creamy.
  • Once the cookies have cooled completely, frost each cookie and add crushed peppermint candies on top.


Cookies are more flavorful the next day, as this gives them additional time for the flavors to develop after baking.
Store in an airtight container at room temperature for 3 days, in the fridge for 1 week, or in the freezer for 3 months.


Serving: 1cookie, Calories: 213kcal, Carbohydrates: 29g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 41mg, Sodium: 88mg, Potassium: 74mg, Fiber: 1g, Sugar: 15g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Recipe Rating


  1. These were excellent! Definitely like the store bought kind with a more crumbly, flour-centric cookie and rich creamy frosting. Thanks for the recipe Julie!

  2. Great staple recipe! I ended up adding in 4 tablespoons of cold brewed coffee to the batter to boost the chocolate flavor, and rolled the balls in granulated sugar for extra crunch. The flavor profile definitely improved after the cookies rested for 24 hours.

  3. I absolutely love all of your recipes, so I must have done something wrong with these cookies. They had no flavor- I felt like I was eating flour- and were just not good. I ended up throwing out the entire batch, which I don’t think I’ve ever done before with a cookie. I followed the directions exactly, and tried baking them for longer and shorter times to see if that made a difference, but no matter what I did they still came out just bland. Both the chocolate and the mint flavor were so subtle that it was tough to put my finger on what they were supposed to taste like. I will try another one of your holiday cookies, because all the others that I’ve made from your blog have been outstanding.

    1. oh no! i’m so sad to hear this, Naomi! from experience, if you let them sit until the next day (i know that’s super tough, lol) they tend to develop more in flavor but definitely not ideal to do that. i’m sorry this didn’t work out for you :( thanks for letting me know!