Chocolate Peppermint Cookies
Chocolate Peppermint Cookies are dipped in white chocolate and crushed peppermints for a great addition to your holiday cookie tray!
Cookie trays are pretty much a holiday tradition in our house. Every year we make oodles of fresh-baked cookies to share with family and friends. These Chocolate Peppermint Cookies always make the list! If you need more Christmas cookies this holiday season, these Peppermint Stick Cookies are the perfect showstoppers.
CHOCOLATE PEPPERMINT COOKIES
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The crunchy chocolate cookie is delicious on its own, but it’s even better dipped in white chocolate and peppermint!
We love these cookies right out of the oven!
They have a rich chocolate flavor and taste great plain. However, once we dip ’em in creamy white chocolate and peppermint candy, they take on that wonderful taste of the holiday season.
They are so pretty too, don’t ya think?
Chocolate Peppermint Cookie Ingredients
COOKIES This basic chocolate cookie recipe is as easy as slice and bake! You’ll need the basics: eggs, powdered sugar, vanilla, cocoa powder, flour, baking powder, and a pinch of salt. This cookie dough is perfect for adding chocolate or peanut butter chips, too!
TOPPING You only need three ingredients for this simple but stunning decoration. White chocolate chips and a little vegetable oil combine for the chocolate glaze and the peppermint chunks are sprinkled on top!
I like to cover half of these cookies with white chocolate and leave the other half plain. That being said, you can cover the whole cookie in white chocolate or just the top. Depending on how you choose to decorate the chocolate cookies, you may need more chips.
How to Make Chocolate Peppermint Cookies
- First, beat the butter, powdered sugar, eggs, and vanilla until creamy and combined in a large bowl..
- Then, add your dry ingredients: cocoa powder, flour, baking powder, and salt. Mix everything together on low briefly before chilling it in the freezer.
- Once firm, roll your dough into a log and chill it again until the dough is nice and firm.
- Time to bake! I use two baking sheets with parchment paper for this cookie recipe, but you can also do this in batches.
- Now, roll your dough log slightly to get it perfectly circular before slicing your cookies. You want the cookies about 1/4-inch thick and spaced at least an inch apart on the baking sheet.
- Bake until set and rotate the baking sheets halfway through for even baking. Let the cookies cool completely before decorating.
- Once they’re cooled, melt the white chocolate and oil in a bowl with plenty of room to dip your cookies. Heat the chocolate at half power and stir every 15 to 30 seconds until smooth. White chocolate is notoriously fussy and will seize if overheated. The fresher, the better! If you want more peppermint flavor, you could always add a dash of peppermint extract to the mix.
- You’ll want your crushed candy canes in another wide bowl to make the decorating super simple. It’s best to set up an assembly line: first cookies, then melted white chocolate, then crushed candy canes, and finally drying racks or parchment paper.
- To decorate these perfect Christmas cookies, dip about half a cookie in white chocolate and immediately dip the chocolate side in crushed candy canes for an amazing holiday peppermint flavor. Let it sit on the rack until chocolate has completely cooled. Do this one cookie at a time, but even little hands can help!
Do you love baking with the kids? I know it can be messy and may take a little longer than baking by yourself, but it’s so much fun! These cookies are perfect for baking with the kids.
You’ll love how easy these chocolate peppermint cookies are to make. My kids always have fun pounding the peppermint candies into smithereens! Everyone will enjoy eating them!
Other Great Peppermint Cookies
Peppermint desserts are my favorite part of the holiday season, and peppermint cookies are so easy to make!
My kids start requesting Christmas cookies in October. Yup. These Peppermint Nutella Cookies have the perfect combination of hazelnut, chocolate, and peppermint to satisfy their cravings.
Christmas cookies are required at my house because Santa needs his reward, and he LOVES these Peppermint Shortbread Cookies. These light and airy cookies are great because they’re not as heavy as a lot of holiday desserts.
No holiday party is complete without sugar cookies! These Peppermint Sugar Cookies are super soft and frosted with the perfect peppermint and cream cheese icing.
If you love a fudgy brownie, you’ll love this Peppermint Patty Stuffed Chocolate Crinkle Cookie recipe! This festive Christmas cookie is dusted with powdered sugar and has a creamy mint center.
Looking for a non-traditional cookie? These Peppermint Bark Meringues are gluten-free and a great way to add new traditions to your holiday dessert table!
Other Amazing Holiday Desserts
- White Chocolate Peppermint Cheesecake Dip
- Wreath Cookies
- Peppermint Brownie Brittle
- Crockpot Salty Sweet Candy
- Eggnog Cheesecake Dip
- 25 Cookies for Christmas
- More dessert recipes…
Tools used to make this Chocolate Peppermint Cookies recipe
Mixing bowls: I always use two mixing bowls for this cookie recipe to separate wet and dry ingredients. These are my favorite because they nestle into each other for easy storage!
Baking sheets: I feel like I’m always washing baking sheets from cookies, sheet pan dinners, or a quick dinner. I love these because my food doesn’t stick to them even if I forget the parchment paper!
*This post originally posted on 12/02/2014.
Chocolate Peppermint Crunch Cookies
Ingredients
- ¾ cup unsalted butter softened
- 1 cup powdered sugar
- 2 tablespoons powdered sugar
- 1 egg at room temperature
- ½ tablespoon vanilla extract
- ¼ cup Dutch process unsweetened cocoa powder
- 1 ½ cups all-purpose flour
- 2 tablespoons all-purpose flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 15 peppermint candies crushed
- ½ cup white chocolate chips
- ½ teaspoon vegetable oil
Instructions
- In a large mixing bowl, beat butter, powdered sugar, egg, and vanilla on low speed until combined. Increase speed to medium and beat until creamy, about 1 minute.
- Add cocoa powder, all-purpose flour, baking powder, and salt to the wet ingredients. Mix on low until just combined.
- Wrap dough in plastic wrap and chill until firm. 20-30 minutes in the freezer should do it. Roll dough into an 8-inch log and chill in the fridge until firm, about 1 hour.
- Preheat oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.
- Make sure cookie dough log is round by rolling it gently before slicing. Slice dough into 1/4-inch thick rounds and place on lined baking sheets. Space them about 1-inch apart, they will spread.
- Bake 8-9 minutes, rotating sheets halfway through baking. Remove from oven and cool completely on wire racks
- When cookies are cooled, melt white chocolate chips and vegetable oil in a wide-mouthed microwave-safe bowl. Heat chocolate for 30 seconds at 50% power, and then stir. If needed, repeat heating for 15 seconds at a time and then stir until smooth. (see note!)
- Place crushed peppermints in a shallow, wide-mouthed bowl. Dip a cookie into the white chocolate to coat 1/2 the cookie and then immediately dip the chocolate side in crushed peppermints. (You can also sprinkle the crushed candy onto the white chocolate.)
- Continue working with one cookie at a time until all cookies are coated with white chocolate and candy. Set dipped cookies back on the wire rack to dry and let the chocolate harden. Store in an airtight container.
Notes
Nutrition
My kids would love to bake these! Sounds perfect!
Thanks, Nancy! They are fun to make for sure 🙂 Happy Holidays!