If there’s one flavor that captures the magic of Christmas better than any other, it’s chocolate. Rich, comforting, and endlessly versatile, chocolate-based cookies dominate holiday baking lists year after year.
From fudgy classics to peppermint-infused favorites, Chocolate-Lovers Christmas Cookies are always the first to disappear from dessert tables — and the first recipes people search for during December.
Whether you enjoy soft brownie-like centers, crisp edges with melty chunks, or the nostalgic crackle of powdered sugar, this collection of indulgent, chocolate-forward holiday cookies offers something every chocolate fan will crave.
Perfect for gifting, sharing, or savoring with a warm drink, these treats bring festive cheer in every rich, decadent bite.
Classic Chocolate Crinkle Cookies
These Classic Chocolate Crinkle Cookies are rich, fudgy, and soft in the center with a signature crackled powdered-sugar coating. They’re a holiday favorite thanks to their brownie-like texture and festive appearance.
Recipe Card
Ingredients
- 1 cup cocoa powder
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar (for rolling)
Step-by-Step Instructions
1. Mix cocoa, sugar, and oil
In a large bowl, whisk together cocoa powder, granulated sugar, and oil until fully combined.
2. Add eggs and vanilla
Beat in the eggs one at a time, then add the vanilla extract.
3. Add dry ingredients
Stir in the flour, baking powder, and salt until a thick, sticky dough forms.
4. Chill the dough
Cover and refrigerate for at least 2 hours. Chilling helps create the crackled finish.
5. Shape the cookies
Scoop the chilled dough and roll into 1-inch balls. Coat generously in powdered sugar.
6. Bake
Place coated dough balls on a parchment-lined baking sheet.
Bake at 350°F (175°C) for 10–12 minutes until the tops crack and the edges are set.
7. Cool
Let cookies cool on the baking sheet for 5 minutes before transferring to a rack.
YouTube Video for This Recipe
Serving Tips
- Serve with hot cocoa or a holiday latte for the richest flavor pairing.
- Add a sprinkle of extra powdered sugar before serving for a snowy look.
- Mix in mini chocolate chips for an even fudgier bite.
Storage Tips
- Store at room temperature in an airtight container for up to 5 days.
- Refrigerate for up to 10 days.
- Freeze baked cookies for up to 3 months.
- Freeze dough balls separately and roll in powdered sugar right before baking.
Peppermint Chocolate Cookies
These Peppermint Chocolate Cookies are rich, soft, and deeply chocolatey with a refreshing peppermint finish. Topped with crushed candy canes, they’re a festive holiday favorite.
Recipe Card
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup chocolate chips
- 1/3 cup crushed candy canes (plus extra for topping)
Step-by-Step Instructions
1. Mix dry ingredients
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
2. Cream the butter and sugars
Beat softened butter with granulated sugar and brown sugar until light and fluffy.
3. Add egg and extracts
Mix in the egg, vanilla extract, and peppermint extract until fully incorporated.
4. Combine wet and dry
Add the dry mixture to the butter mixture and stir until a soft dough forms.
5. Add mix-ins
Fold in chocolate chips and crushed candy canes.
6. Shape cookies
Scoop 1–1½ tablespoon portions and place on a parchment-lined baking sheet.
7. Bake
Bake at 350°F (175°C) for 9–11 minutes, until the edges are set.
8. Add topping
Sprinkle a little extra crushed candy cane on top while cookies are warm.
9. Cool
Let cookies cool on the baking sheet for 5 minutes before transferring to a rack.
YouTube Video for This Recipe
Serving Tips
- Serve with peppermint hot chocolate for a double peppermint experience.
- Dip half the cookie in melted chocolate for a bakery-style look.
- Add a pinch of espresso powder to deepen the chocolate flavor.
Storage Tips
- Store at room temperature for up to 5 days.
- Refrigerate for 1–2 weeks.
- Freeze baked cookies for up to 3 months.
- Freeze dough balls for future baking; add crushed candy cane after baking.
Triple-Chocolate Chunk Cookies
These Triple-Chocolate Chunk Cookies deliver three layers of chocolate decadence with cocoa powder, dark chocolate chunks, and white or milk chocolate chips. Soft, melty, and deeply flavorful, they’re the ultimate cookie for true chocolate lovers.
Recipe Card
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chunks
- 1/2 cup milk or white chocolate chips
- Optional: 1/2 cup semisweet chocolate chips for extra richness
Step-by-Step Instructions
1. Mix dry ingredients
Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
2. Cream butter and sugars
Beat softened butter with brown sugar and granulated sugar until creamy and fluffy.
3. Add eggs and vanilla
Mix in the eggs one at a time, then add the vanilla extract.
4. Combine wet and dry
Add dry ingredients to the butter mixture and stir until a thick dough forms.
5. Add chocolate
Fold in dark chocolate chunks and white or milk chocolate chips.
Add extra semisweet chips if desired for triple-chocolate intensity.
6. Shape cookies
Scoop 1–2 tablespoon portions and place on a parchment-lined baking sheet.
Press lightly to flatten.
7. Bake
Bake at 350°F (175°C) for 10–12 minutes, until edges are set and centers look soft.
8. Cool
Cool on the baking sheet for 5 minutes before transferring to a rack.
YouTube Video for This Recipe
Serving Tips
- Serve warm so the chocolate chunks stay melty and soft.
- Add flaky sea salt on top before baking for a gourmet finish.
- Pair with coffee, hot cocoa, or cold milk.
Storage Tips
- Store at room temperature in an airtight container for 5–6 days.
- Refrigerate for up to 10 days.
- Freeze baked cookies for up to 3 months.
- Freeze dough balls for easy make-ahead holiday baking.
Double-Dark Hot Cocoa Cookies
These Double-Dark Hot Cocoa Cookies taste like a mug of rich hot chocolate in cookie form. Made with dark cocoa powder and stuffed with chocolate chunks, they’re soft, chewy, and perfect for cozy winter baking.
Recipe Card
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup dark cocoa powder
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup hot chocolate mix (regular or dark)
- 1 cup chocolate chunks or chips
- Optional: mini marshmallows or marshmallow bits
Step-by-Step Instructions
1. Mix dry ingredients
Whisk together flour, dark cocoa powder, cornstarch, baking soda, salt, and hot chocolate mix.
2. Cream butter and sugars
Beat softened butter with brown sugar and granulated sugar until light and creamy.
3. Add egg and vanilla
Mix in the egg and vanilla extract until smooth.
4. Combine wet and dry
Stir dry ingredients into the butter mixture to form a thick dough.
5. Add chocolate
Fold in chocolate chunks or chips.
If using marshmallow bits, fold them in as well.
6. Shape cookies
Scoop 1–1½ tablespoon portions onto a parchment-lined baking sheet.
7. Bake
Bake at 350°F (175°C) for 9–11 minutes.
Centers should look soft but set.
8. Cool
Let cookies cool on the baking sheet for 5 minutes before transferring.
YouTube Video for This Recipe
Serving Tips
- Top each cookie with a mini marshmallow right after baking for a hot-cocoa effect.
- Dust lightly with extra hot chocolate mix for added flavor.
- Enjoy warm for the ultimate gooey texture.
Storage Tips
- Store at room temperature for up to 5 days.
- Refrigerate for 1–2 weeks.
- Freeze baked cookies or dough balls for up to 3 months.
Chocolate-Dipped Shortbread Cookies
These Chocolate-Dipped Shortbread Cookies are rich, buttery, and crisp with a smooth layer of melted chocolate coating the edges. They’re elegant, simple, and perfect for a festive holiday cookie tray.
Recipe Card
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup melted chocolate (dark, milk, or semisweet)
- Optional: crushed nuts, sprinkles, or flaky sea salt for dipping decoration
Step-by-Step Instructions
1. Cream butter and sugar
Beat softened butter and sugar until creamy and smooth.
2. Add vanilla
Mix in the vanilla extract.
3. Add dry ingredients
Stir in flour and salt until the dough comes together.
If crumbly, press together with your hands.
4. Chill the dough
Shape dough into a flat disc, wrap, and chill for 20–30 minutes.
5. Roll and cut cookies
Roll dough to 1/4-inch thickness.
Cut into rectangles, circles, or festive shapes.
6. Bake
Place on a parchment-lined baking sheet and bake at 325°F (165°C) for 12–15 minutes, until edges are lightly golden.
7. Cool completely
Shortbread firms as it cools, so allow it to rest on the baking sheet before moving.
8. Dip in chocolate
Dip half of each cooled cookie into melted chocolate.
Lay on parchment and add toppings if desired.
YouTube Video for This Recipe
Serving Tips
- Add festive sprinkles for a holiday look.
- Use high-quality dark chocolate for a richer finish.
- Pair with coffee, tea, or hot cocoa.
Storage Tips
- Store in an airtight container at room temperature for up to 7 days.
- Refrigerate for 2 weeks.
- Freeze baked cookies (before dipping) for up to 3 months.
Mocha Espresso Chocolate Cookies
These Mocha Espresso Chocolate Cookies combine rich cocoa with bold espresso for a deep, intense flavor. Soft, chewy, and aromatic, they’re perfect for coffee lovers and holiday dessert boards.
Recipe Card
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon brewed espresso or strong coffee
- 1 cup chocolate chips or chunks
Step-by-Step Instructions
1. Combine dry ingredients
Whisk together flour, cocoa powder, espresso powder, baking soda, and salt.
2. Cream butter and sugars
Beat softened butter with brown sugar and granulated sugar until fluffy.
3. Add egg, vanilla, and espresso
Mix in the egg, vanilla extract, and brewed espresso until smooth.
4. Combine wet and dry
Gradually add the dry mixture to the butter mixture and stir until a thick dough forms.
5. Add chocolate
Fold in the chocolate chips or chunks.
6. Shape cookies
Scoop 1–1½ tablespoon portions and place on a parchment-lined baking sheet.
7. Bake
Bake at 350°F (175°C) for 9–11 minutes, until edges are set and centers look soft.
8. Cool
Cool on the baking sheet for 5 minutes before transferring to a rack.
YouTube Video for This Recipe
Serving Tips
- Sprinkle a pinch of espresso powder on top before baking for stronger flavor.
- Serve with hot coffee or a cappuccino for the perfect pairing.
- Dip the bottoms in chocolate for an extra indulgent twist.
Storage Tips
- Store at room temperature for up to 5 days.
- Refrigerate for up to 10 days.
- Freeze baked cookies or dough balls for up to 3 months.
White Chocolate Cranberry Chocolate Cookies
These White Chocolate Cranberry Chocolate Cookies have a rich cocoa base studded with sweet white chocolate chips and tart dried cranberries. The combination creates a beautiful balance of sweet, tangy, and chocolatey holiday flavor.
Recipe Card
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 3/4 cup dried cranberries
- Optional: 1/4 cup semisweet chocolate chips for extra richness
Step-by-Step Instructions
1. Mix dry ingredients
Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
2. Cream butter and sugars
Beat softened butter with brown sugar and granulated sugar until light and fluffy.
3. Add egg and vanilla
Mix in the egg and vanilla extract until smooth.
4. Combine wet and dry
Add the dry ingredients to the butter mixture and stir until a thick dough forms.
5. Add chips and cranberries
Fold in white chocolate chips and dried cranberries.
Optionally add semisweet chocolate chips for deeper chocolate flavor.
6. Shape cookies
Scoop 1–1½ tablespoon portions of dough and place them on a parchment-lined baking sheet.
7. Bake
Bake at 350°F (175°C) for 9–11 minutes, until the edges are set and centers look soft.
8. Cool
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a rack.
YouTube Video for This Recipe
Serving Tips
- Add a few extra white chocolate chips on top before baking for a bakery-style look.
- Serve with hot cocoa or warm cider for a cozy holiday pairing.
- Add orange zest to the dough for a bright citrus twist.
Storage Tips
- Store at room temperature for up to 5 days.
- Refrigerate for up to 10 days.
- Freeze baked cookies or dough balls for up to 3 months.
Chocolate Fudge Drop Cookies
These Chocolate Fudge Drop Cookies are ultra-soft, intensely fudgy, and rich like a brownie in cookie form. With their glossy, crackled tops and melt-in-your-mouth centers, they’re a chocolate lover’s dream.
Recipe Card
Ingredients
- 1 cup semisweet chocolate chips
- 1/4 cup unsalted butter
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: extra chocolate chips for topping
Step-by-Step Instructions
1. Melt chocolate and butter
In a microwave-safe bowl, melt chocolate chips and butter in 20–30 second intervals until smooth. Let cool slightly.
2. Beat eggs and sugar
In another bowl, beat eggs and granulated sugar until thick and pale.
3. Add vanilla and melted chocolate
Stir in the vanilla extract, then mix in the melted chocolate mixture until combined.
4. Mix dry ingredients
Whisk together flour, cocoa powder, baking powder, and salt.
Add to the chocolate mixture and stir to form a glossy dough.
5. Chill the dough
Refrigerate for 20–30 minutes to firm up.
6. Shape cookies
Scoop 1 tablespoon portions onto a parchment-lined baking sheet.
Top with extra chocolate chips if desired.
7. Bake
Bake at 350°F (175°C) for 8–10 minutes, until tops are shiny and slightly cracked.
8. Cool
Let cookies cool on the baking sheet for 5 minutes before transferring.
YouTube Video for This Recipe
Serving Tips
- Warm cookies taste like molten fudge—perfect with ice cream or milk.
- Add a pinch of sea salt on top to enhance the chocolate flavor.
- Mix in mini chocolate chips for extra richness.
Storage Tips
- Store at room temperature for up to 4–5 days.
- Refrigerate for up to 1 week.
- Freeze baked cookies or dough balls for up to 3 months.
Chocolate Mint Chip Cookies
These Chocolate Mint Chip Cookies combine rich cocoa with cool mint flavor and melty chocolate chips. Perfectly soft with crisp edges, they’re a festive and refreshing twist on classic chocolate cookies.
Recipe Card
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup chocolate chips or mint chocolate chips
- Optional: green mint baking chips for color
Step-by-Step Instructions
1. Mix dry ingredients
Whisk together flour, cocoa powder, baking soda, and salt.
2. Cream butter and sugars
Beat softened butter with brown sugar and granulated sugar until fluffy.
3. Add egg and extracts
Mix in the egg, vanilla extract, and peppermint extract.
4. Combine wet and dry
Stir in the dry ingredients until a thick dough forms.
5. Add chips
Fold in chocolate chips or mint chocolate chips.
Add green baking chips if desired for a festive look.
6. Shape cookies
Scoop 1–1½ tablespoon portions and place on a parchment-lined baking sheet.
7. Bake
Bake at 350°F (175°C) for 9–11 minutes, until the edges are set.
8. Cool
Let cookies cool on the baking sheet for 5 minutes before transferring to a rack.
YouTube Video for This Recipe
Serving Tips
- Add a few mint chips on top before baking for bakery-style presentation.
- Serve with peppermint hot chocolate for a festive pairing.
- Mix half milk chocolate and half mint chocolate chips for balanced flavor.
Storage Tips
- Store at room temperature for up to 5 days.
- Refrigerate for up to 10 days.
- Freeze baked cookies or dough balls for up to 3 months.
Chocolate has a way of elevating any holiday celebration, and these cookie recipes prove just how versatile and irresistible it can be.
Whether you crave the nostalgia of a classic crinkle cookie, the refreshing bite of peppermint chocolate, or the rich intensity of triple-chocolate chunks, this collection offers something for every kind of chocolate lover.
These cookies aren’t just treats—they’re cozy moments, warm memories, and festive flavors wrapped into every bite. Keep them on hand for gifting, parties, or simple winter nights at home, and you’ll always have a guaranteed crowd-pleaser ready for the season.
If you’re exploring more holiday baking ideas, pairing these with your other Christmas cookie categories will give you a beautifully balanced and truly unforgettable holiday spread.