Chewy Peppermint Chocolate Cookies

Peppermint Chocolate Cookies will add a little holiday magic to your day, along with some decadence! With a chewy peppermint chocolate base, melty chocolate chips and chocolate chunks, and crushed candy canes, these are the perfect addition to your Christmas cookie collection.

Do you have a Christmas cookie collection too? I have to admit, I’ve saved more holiday cookie recipes than I’ll ever be able to make, but these peppermint chocolate cookies are ones that I’ll bake on repeat ever year. They are just that good! They’re chewy and fudgy, kind of like a Peppermint Brownie in Brownie Cookie form. There’s loads of chocolate and crunchy candy cane in every bite. Tuck these into a festive tin with some Vegan Sugar Cookies and you’ve got the perfect homemade holiday gift. (But make sure you bake a big batch for yourself too!)

You’ll Bake These Chocolate Peppermint Cookies on Repeat

These easy cookies are rich, fudgy, and practically bursting with holiday cheer!

• Festive flavour . Rich chocolate and cool peppermint are a classic combo for a reason. They taste like Christmas in every bite.
• No fuss, all fun. These cookies are easy enough for a weeknight and festive enough for your holiday cookie swap. No complicated steps, just simple, delicious baking. If you can make Vegan Chocolate Chip Cookies , you can make these peppermint chocolate cookies too.
• That fudgy, chewy bite. Thanks to applesauce and melted vegan butter, the texture is ultra-soft in the center with just the right amount of chew. YUM!

Notes on Ingredients

Here’s an overview of what you’ll need to make these peppermint chocolate cookies this holiday season. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• All-purpose flour – Want to make gluten-free peppermint chocolate cookies? Swap in a 1:1 gluten-free flour formulated for baking.
• Unsweetened cocoa powder – Natural cocoa works best for that brownie-like flavour, but if you have Dutch process cocoa on hand, you can use that instead.
• Baking soda
• Salt
• Vegan butter – You can use my homemade vegan butter or store-bought.
• Light brown sugar – Brown sugar isn’t just for sweetness in a cookie; it also adds moisture for a soft, chewy texture.
• Unsweetened applesauce – This is the vegan egg substitute in these cookies.
• Vanilla extract
• Peppermint extract – Be sure to use peppermint extract, not mint extract, which tastes more like wintergreen than candy canes.
• Chocolate chips – A combination of chocolate chips and chopped dark chocolate for big pockets of chocolatey goodness.
• Crushed candy canes – Or Starlite mints, which have the same flavour.

How to Make Peppermint Chocolate Cookies

These cookies are easy as can be. And we all need a little bit of easy during the busy holiday season!

Whisk the dry ingredients.

• Mix the dry ingredients. Whisk the flour, cocoa powder, baking soda, and salt in a bowl.
• Mix the wet ingredients. Whisk the melted vegan butter, brown sugar, applesauce, vanilla, and peppermint in a separate bowl, until creamy.

Mix wet and dry.

• Combine. Add the dry ingredients to the wet ingredients and stir until just combined.
• Add the chocolate. Fold in the chocolate chips and chopped chocolate, reserving a tablespoon of each for pressing into the cookies before baking.
• Chill. Refrigerate the dough for 15 minutes to firm slightly.

Form balls of dough and bake.

• Shape. Scoop 2-tablespoon portions of dough and roll them into balls. Place them on a parchment-lined baking sheet 2-inches apart.
• Bake. Press the reserved chocolate into the tops of the cookies. Bake at 350°F for 12–14 minutes; the edges will be set, but the centres will still be a bit soft.
• Finish. Add the crushed candy canes while the peppermint chocolate cookies are still warm, then cool completely on a wire rack.

Tips and Variations

• Don’t skip the chilling. This helps keep the cookies from spreading too thin on the baking sheet.
• Swap the chocolate chips for white chocolate. I do recommend keeping those dark chocolate chunks, but for a creamy flavour and pops of white, you can use white chocolate chips instead of regular.
• Omit the candy canes. You can use red and white sprinkles instead or just leave them out altogether. The cookies will already taste like peppermint from the extract.
• Get a head start. Make the dough, roll it into balls, and then freeze the dough balls on a parchment-lined baking sheet. Pop them into a freezer bag once they’re frozen solid and store in the freezer for up to 3 months. This will give you a head start on your holiday baking! Bake the peppermint chocolate cookies from frozen, adding 1 to 2 extra minutes to the baking time.

How to Store

• Room temperature: Store these peppermint chocolate cookies in an airtight container for 3 to 4 days. Place parchment between layers to prevent sticking.
• Freezer: Freeze the baked cookies for up to 2 months. Thaw at room temperature or warm in the microwave for 10–12 seconds.

More Vegan Cookie Recipes

• White Chocolate Macadamia Nut Cookies
• Chai Sugar Cookies
• Gluten Free White Chocolate Cranberry Pistachio Cookies
• Thick & Soft Vegan Snickerdoodle Cookies

Ingredients

• 1 cup all-purpose flour , 125 g
• ½ cup unsweetened cocoa powder , 40 g
• ½ teaspoon baking soda , 3 g
• ¼ teaspoon salt , 1 g
• ½ cup vegan butter , melted – 115 g (Measure before melting)
• ¾ cup light brown sugar , 150 g
• ¼ cup unsweetened applesauce , 60 g
• 1 teaspoon vanilla extract , 5 g
• 1 teaspoon peppermint extract , 5 g
• ½ cup vegan chocolate chips , 90 g
• ⅓ cup vegan dark chocolate , chopped – 50 g
• 2 tablespoons crushed candy canes for topping , about ½ candy cane

Instructions

• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
• In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
• In a separate large bowl, whisk the melted vegan butter, light brown sugar, applesauce, vanilla extract and peppermint extract until well combined and creamy.
• Add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in vegan chocolate chips and chopped chocolate evenly throughout the dough. Reserve 1 tablespoon of each for the topping.
• Refrigerate the dough for 15 minutes before shaping to help firm up slightly.
• Scoop dough (about 2 tablespoons each) and roll into balls.
• Place them about 2 inches apart on the baking sheet.
• Top the cookie balls with reserved chocolate chips and chopped chocolate.
• Bake for 12-14 minutes. Cookies should look set but still be soft in the middle.
• Remove from heat and immediately add crushed candy canes on top while the cookies are warm, if desired.
• Let cookies cool on the baking sheet for 5 minutes, then carefully transfer to a cooling rack to cool completely. They will still be soft while warm.

Notes

• Room temperature: Store these peppermint chocolate cookies in an airtight container for 3 to 4 days. Place parchment between layers to prevent sticking.
• Freezer: Freeze the baked cookies for up to 2 months. Thaw at room temperature or warm in the microwave for 10–12 seconds.

Peppermint Chocolate Cookies

Ingredients

• 1 cup all-purpose flour 125 g
• ½ cup unsweetened cocoa powder 40 g
• ½ teaspoon baking soda 3 g
• ¼ teaspoon salt 1 g
• ½ cup vegan butter melted – 115 g (Measure before melting)
• ¾ cup light brown sugar 150 g
• ¼ cup unsweetened applesauce 60 g
• 1 teaspoon vanilla extract 5 g
• 1 teaspoon peppermint extract 5 g
• ½ cup vegan chocolate chips 90 g
• ⅓ cup vegan dark chocolate chopped – 50 g
• 2 tablespoons crushed candy canes for topping about ½ candy cane

Instructions

• Preheat your oven to 350°F (175°C).
• Line a baking sheet with parchment paper.
• In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
• In a separate large bowl, whisk the melted vegan butter, light brown sugar, applesauce, vanilla extract and peppermint extract until well combined and creamy.
• Add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in vegan chocolate chips and chopped chocolate evenly throughout the dough. Reserve 1 tablespoon of each for the topping.
• Refrigerate the dough for 15 minutes before shaping to help firm up slightly.
• Scoop dough (about 2 tablespoons each) and roll into balls.
• Place them about 2 inches apart on the baking sheet.
• Top the cookie balls with reserved chocolate chips and chopped chocolate.
• Bake for 12-14 minutes. Cookies should look set but still be soft in the middle.
• Remove from heat and immediately add crushed candy canes on top while the cookies are warm, if desired.
• Let cookies cool on the baking sheet for 5 minutes, then carefully transfer to a cooling rack to cool completely. They will still be soft while warm.

Notes

• Room temperature: Store these peppermint chocolate cookies in an airtight container for 3 to 4 days. Place parchment between layers to prevent sticking.
• Freezer: Freeze the baked cookies for up to 2 months. Thaw at room temperature or warm in the microwave for 10–12 seconds.

Nutrition

Peppermint Chocolate Cookies https://jessicainthekitchen.com/peppermint-chocolate-cookies/ December 9, 2025

This vegan Cinnamon Roll Cheesecake recipe gives the breakfast favourite a dessert-worthy makeover! With a brown sugar cinnamon swirl and cream cheese frosting, it’s cozy and decadent at the same time.

Lately I’ve been playing around with my Vegan Cheesecake recipe. Not playing around with the recipe itself because, not to toot my own horn, but it’s pretty darn perfect. But I’ve been playing around with different toppings and add-ins—and this cinnamon roll cheesecake is up first. The base is my classic recipe, then I layer in a brown sugar and cinnamon mixture and add Vegan Cream Cheese Frosting on top. There’s no better word to describe it than epic!

What Makes This Cinnamon Roll-Inspired Cheesecake Such a Treat

There’s so much to love about this recipe! Here’s what makes it irresistible.

• An EASY vegan cheesecake base . I do love a cashew cheesecake, but they require a little more planning and effort. This vegan take on cheesecake starts with plant-based cream cheese, which makes it easier and gives it a texture and flavour more true to the original.
• That fabulous cinnamon swirl . I just adore Vegan Cinnamon Rolls , and the swirl here is the same kind you’d put in cinnamon rolls, with (vegan) butter, brown sugar, and cozy cinnamon. It’s divine!
• Cream cheese frosting is the icing on the cake . Literally! This cinnamon roll cheesecake would be amazing even without the frosting, but it really takes this recipe over the top and makes it extra decadent.

Notes on Ingredients

Here’s what you’ll need to make your own vegan cinnamon roll cheesecake. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

Graham Cracker Crust:

• Graham crackers – Outside of the US, these are known as digestive biscuits.
• Brown sugar – You can use light or dark brown sugar.
• Vegan butter – I like to use my homemade Vegan Butter .
• Ground cinnamon
• Sea salt

Cinnamon Roll Swirl:

• Brown sugar – Dark or light both work for the swirl, too.
• All-purpose flour
• Ground cinnamon
• Vegan butter

Cheesecake Filling:

• Vegan cream cheese – I use store-bought, but my homemade Vegan Cream Cheese is also an option.
• Light brown sugar
• Cornstarch – This helps thicken the filling.
• Full-fat coconut cream – You can purchase a can of coconut cream or use a chilled can of coconut milk; refrigerate it overnight and the cream will solidify at the top. Scoop that out and use the coconut water at the bottom of the can for making smoothies.
• Vanilla extract – Vanilla bean paste would also work.
• Fresh lemon juice – This gives the cheesecake that signature tang.
• Sea salt

Cream Cheese Frosting:

• Vegan cream cheese
• Powdered sugar – This creates a smoother frosting than granulated sugar would.
• Vanilla extract
• Cold coconut whipping cream
• Ground cinnamon – For dusting the top.

How to Make Cinnamon Roll Cheesecake

If you need to break this recipe up into smaller chunks of time, you can bake the cheesecake one day and then make the frosting and add it the next day.

Make the crust.

• Prepare the crust . Pulse the graham crackers and brown sugar in your food processor until crumbs form. Slowly pulse in the melted butter, then press the mixture into a greased springform pan. Bake in a 350ºF oven for 10 minutes, then cool on a wire rack. Once cooled, wrap the outside of the pan in foil.
• Make the swirl . Whisk the sugar, flour, and cinnamon in a bowl, then slowly stir in the melted butter.

Beat the cream cheese.

• Mix the cheesecake filling . Beat the vegan cream cheese until it’s softened, then slowly beat in the brown sugar until the mixture is fluffy. Whisk together 1/3 of the coconut cream and cornstarch and mix this into the cream cheese, followed by the remaining coconut cream, vanilla extract, lemon juice, and salt.

Transfer filling to crust…

• Assemble . Pour a third of the cheesecake into the crust, then sprinkle a third of the cinnamon swirl over this. Repeat with the remaining cinnamon swirl and cheesecake filling. Press the last layer of cinnamon gently into the batter.
• Prepare . Carefully set the springform pan into a roasting pan, then fill it with hot water until it reaches halfway up the springform pan.
• Bake . Place the roasting pan in the oven and bake at 325ºF for 70 to 75 minutes, or until the edges of the cheesecake are puffy and the center is just slightly jiggly. Keep the oven open a crack and let the cheesecake sit inside for an hour with the oven turned off.

Bake and cool, then refrigerate.

• Cool . Transfer the pan to a cooling rack. Run a knife along the edges and let the cheesecake continue to cool until it reaches room temperature. At this point, transfer to the refrigerator and chill for at least 6 hours.
• Make the frosting . Beat the cream cheese until smooth, then beat in the powdered sugar, followed by the vanilla extract. Whip the coconut cream in a separate bowl, then fold this into the cream cheese mixture.
• Frost the cheesecake . Scoop the frosting into a piping bag with a round tip. Pipe onto the cheesecake, then dust with the ground cinnamon.

Tips for Success

Here are some additional pointers to help you make the perfect cinnamon roll cheesecake.

• Use firm pressure to form the crust . You need to compact the crumbs a bit to get them to hold their shape. Using the bottom of a drinking glass or measuring cup can help with this.
• Add the hot water after putting the pan in the oven . It can be easier (and save you from sloshing water onto the floor) to place the roasting pan with the springform pan in the oven and then add the hot water before closing the door. Use a kettle or large liquid measuring cup with a spout.
• Don’t stress about the cracks . If you follow this recipe precisely, you shouldn’t have any problems with cracking. Avoiding over-mixing the filling and letting the cheesecake cool very slowly prevent the top from cracking. But if you do get some cracks, don’t sweat it. You’ll be covering them with the frosting!

How to Store

• Refrigerator : Store leftovers in the refrigerator for 4 to 5 days. You can cover the cheesecake with plastic wrap or foil or transfer smaller portions to an airtight container.
• Freezer : If you want to freeze your leftovers, I recommend placing the cheesecake on a parchment-lined baking sheet and freezing until the frosting on top is solid. Then wrap the cheesecake (either whole or individual slices) in plastic wrap and transfer to a freezer bag or airtight container. It will keep up to 3 months; thaw in the refrigerator before serving.

More Vegan Cheesecake Recipes

• Turtle Cheesecake
• Vegan Pumpkin Cheesecake
• Mini Cheesecakes

Ingredients

Graham Cracker Crust

• 12 ounces graham crackers or digestive biscuits , 340 g
• 4 tablespoons brown sugar , add an extra tablespoon if you like it sweeter – 50 to 62 g
• 8 tablespoons melted vegan butter , salted or unsalted – 112 g
• ½ teaspoon ground cinnamon , 1 g
• Pinch of sea salt , optional, if butter is unsalted

Cinnamon Roll Swirl

• 1 cup packed brown sugar , 220 g
• ⅓ cup all-purpose flour , 39 g
• 1 tablespoon ground cinnamon , 8 g
• ⅓ cup melted vegan butter , 76 g

Cheesecake Filling

• 32 ounces vegan cream cheese , 907 g
• 1 ¼ cups light brown sugar , 250 g
• 5 tablespoons cornstarch , 37.5 g
• 1 ⅓ cups full-fat coconut cream , measure out ⅓ cup of this to mix with cornstarch – 320 mL
• 2 teaspoons vanilla extract , 10 mL
• 3 tablespoons fresh lemon juice , 45 mL
• ¼ teaspoon sea salt , 1 g

Cream Cheese Frosting

• 6 tablespoons vegan cream cheese , 85 g
• 1 cup powdered sugar , 125 g
• 1 teaspoon vanilla extract , 5 mL
• 1 cup cold coconut whipping cream , 240 mL
• 1-2 teaspoons ground cinnamon , for dusting – 2 – 4 g

Instructions

Prepare the Crust

• Preheat your oven to 350°F (180°C) and position a rack in the lower-middle part.
• Add the graham crackers or digestive biscuits and brown sugar to a food processor. Blitz into fine crumbs.
• Slowly add melted butter and pulse until the mixture resembles damp sand.
• Transfer to a greased or sprayed 9-inch springform pan. Press the crumb mixture firmly into the base and slightly up the sides.
• Bake the crust for 10 minutes until aromatic and golden. Let it cool on a wire rack to room temperature.
• Once cool, wrap the outside of the pan in aluminum foil, going up the sides to seal it for a water bath.

Make the Cinnamon Swirl

• In a bowl, whisk together the brown sugar, flour, and cinnamon.
• Pour in melted butter and stir until the mixture forms a moist, crumbly consistency. Set aside.

Prepare the Cheesecake Filling

• Reduce the oven temperature to 325°F (165°C).
• In a stand mixer bowl, beat the vegan cream cheese briefly to soften – about 10 seconds.
• With the mixer on low, gradually add brown sugar. Beat until smooth and fluffy, around 3 minutes. Scrape down the sides as needed.
• In a separate bowl, whisk ⅓ cup of coconut cream with the cornstarch until no lumps remain.
• Slowly add the cornstarch mix, followed by the remaining coconut cream, into the cream cheese. Mix about 15 seconds after each addition. Scrape the bowl again.
• Add vanilla extract, lemon juice, and salt. Mix until just combined.

Assemble the Cheesecake

• Pour one-third of the cheesecake filling over the cooled crust.
• Sprinkle one-third of the cinnamon swirl mixture evenly over the batter, breaking it up with your fingers.
• Repeat the layering with another third of the filling and cinnamon swirl, then finish with the final third of the filling.
• Spread the last of the cinnamon swirl on top, gently pressing it into the batter and smoothing it slightly. This prevents cracks while baking.
• Ensure the foil around the pan is secure. Place the cheesecake pan into a deep roasting pan and fill the outer pan with hot water until it reaches halfway up the sides of the cheesecake pan.

Bake and Chill

• Carefully place the cheesecake on the center rack of your preheated oven. Bake for 70 to 75 minutes, just until the edges are slightly puffed, the top appears matte rather than glossy, and the center has a gentle wobble. Do not exceed this baking time. Once done, turn the oven off and crack the door open using a wooden spoon or a folded kitchen towel to let some of the heat escape gradually. Let the cheesecake cool inside the oven for 1 hour.
• Next, move the springform pan to a cooling rack. Use a small knife to gently loosen the edges of the cheesecake from the sides of the pan. Allow it to cool completely at room temperature for 1 to 3 hours. Once fully cooled, place the cheesecake in the refrigerator to chill and set for at least 6 hours—or ideally, overnight for best texture and flavor.

Cream Cheese Frosting

• In a bowl, beat the vegan cream cheese for about 1 minute until smooth.
• Add powdered sugar and beat again until fluffy. Mix in vanilla extract.
• In a separate bowl, whip coconut cream until stiff peaks form (about 3 minutes).
• Gently fold the whipped cream into the cream cheese mixture until fully combined.

Decorate the Cheesecake

• Transfer frosting to a piping bag fitted with a round tip. Pipe on top of the chilled cheesecake.
• Finish with a dusting of ground cinnamon.
• Store leftovers in the refrigerator for up to 4–5 days.

Notes

• Refrigerator : Store leftovers in the refrigerator for 4 to 5 days. You can cover the cheesecake with plastic wrap or foil or transfer smaller portions to an airtight container.
• Freezer : If you want to freeze your leftovers, I recommend placing the cheesecake on a parchment-lined baking sheet and freezing until the frosting on top is solid. Then wrap the cheesecake (either whole or individual slices) in plastic wrap and transfer to a freezer bag or airtight container. It will keep up to 3 months; thaw in the refrigerator before serving.