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Chocolate Peppermint Fudge Cut-Out Cookie Recipe

Updated: Apr 6

Get ready for the holidays with a delicious, fudge peppermint cookie! I promise you these will be a huge hit at your holiday gatherings.

I've always wanted to find that perfect fudgy cut-out cookie but never was able to. That's when I decided to make my own and added a special Christmas twist to it!

If you prefer no peppermint, however, feel free to make my Double Chocolate Fudge cookies. My other version of this one. All you have to do is take out the peppermint extract and peppermints and replace with 1 cup of mini chocolate chips.

Unlike other chocolate cookies, the addition of rich Hershey fudge adds a perfect amount of chocolate and chewiness. While you may think the fudge will prevent the cookie from keeping its shape, this cookie does! If you have any issues with spreading, try adding a touch more flour or another tablespoon of cornstarch, as the butter and moisture can prevent the cookie from keeping its shape. A good tip for these is to make sure you chill your shapes until firm before baking.

Prep Time: 2 hours Cook Time: 7 minutes

Servings: Approximately 2 dozen (based on 3.5 - 4" cookie cutters)


  • 1 cup Unsalted butter (2 sticks, room temperature)

  • 1 cup granulated sugar

  • 1 Large egg (room temperature)

  • 3 cups all-purpose flour

  • 3 tablespoons cornstarch

  • 1 teaspoon salt

  • 1/2 teaspoon baking powder (optional)

  • 3/4 cocoa powder

  • 1/4 cup Hershey's Hot Fudge

  • 1 1/2 teaspoons vanilla

  • 3 teaspoons instant coffee or 1 tablespoon expresso

  • 1 teaspoon peppermint extract

  • 1 cup finely crushed peppermints or Andes Peppermint Crunch baking chips


  1. Preheat your oven to 375°F

  2. With a paddle attachment, cream together your butter, sugar, egg, vanilla and peppermint until well combined.

  3. Add your expresso or instant coffee a teaspoon at a time until just combined.

  4. Add your fudge until combined. Don't overmix here. Then proceed with adding your flour, salt, cocoa powder, baking powder and cornstarch in a separate bowl.

  5. On low speed, slowly add your dry ingredients a little at a time, once fully incorporated, test the texture to see if it is sticky to the touch. If so, slowly add a tablespoon of flour at a time until just barely sticky. Keep in mind your dough will be moist compared to a plain sugar cookie recipe due to the fudge.

  6. Now add your crushed peppermints or peppermint baking chips until incorporated.

  7. Roll dough to preferred thickness. (I roll mine to 5/16" or 3/8" of an inch) and chill until the dough is firm to the touch.

  8. Cut out shapes, chill until firm and bake for 7 minutes or until your cookies no longer have a sheen from the butter.

  9. Once out of the oven, take a spatula and carefully flatten the cookies in a circular motion to remove any bubbling and puffing that may have occurred. Let cool for about 5 minutes, and then flip the cookies over and let them finish cooling completely.

  10. Eat as is or decorate with a vanilla peppermint royal icing for an extra peppermint flavor

Feel free to comment on how yours turned out! I promise these will be the talk of the party for your holiday get-togethers.

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Dec 17, 2023

I don’t see where the Espresso powder gets added. Please advise.

thank you

Rachel Mann
Rachel Mann
Dec 20, 2023
Replying to

That’s my apologies, recipe is updated! Thanks for letting me know!


Dec 17, 2023
Rated 5 out of 5 stars.

I never would have thought to add actual hot fudge into the cookie, but it absolutely works! Taste delicious!

Rachel Mann
Rachel Mann
Dec 20, 2023
Replying to

Glad you like them!

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