Trust us when we say that if you love the combination of chocolate and peppermint, you’re going to want to treat yourself to these Chocolate Peppermint Cookies! These decadent little treats are soft, chewy, and bursting with rich chocolate and refreshing peppermint flavors, making them a perfect holiday treat.
After baking to perfection, these cookies are dipped in melted white chocolate and topped with festive candy cane pieces, adding a delightful crunch and extra burst of peppermint goodness.
Whether you’re enjoying them by the fireplace or sharing them with friends and family during holiday gatherings, these chocolate peppermint cookies are sure to spread joy and cheer!
Table of Contents
Why You’ll Love These Chocolate Peppermint Cookies
Nothing says holidays like freshly baked cookies, and these peppermint chocolate cookies are a staple in our lineup of Christmas treats. Not only are they beautiful in appearance, but they’re also super easy to make.
All you need is a handful of baking staples, and you’ll have decadently rich cookies in no time! Prepare them in advance. Or, make multiple batches to leave out for Santa, take to cookie exchanges, or give away as gifts.
You can even pair them with a warm mug of hot chocolate for a festive movie night!
Ingredients You’ll Need
Chocolate Peppermint Cookies
- Butter – We use salted butter, but if unsalted butter is all you have, just add a little extra salt to the dough.
- Sugar – A combination of light brown sugar and granulated sugar helps sweeten the dough while keeping the cookies soft and chewy.
- Cocoa Powder – Make sure it’s unsweetened!
- Large Eggs – We use one egg and one egg yolk to provide structure and a rich flavor with a texture that’s extra moist.
- Flour – Regular all-purpose flour forms the base of the dough. If needed a 1:1 gluten-free all-purpose flour can be substituted.
- Baking Staples – Vanilla extract, baking powder, baking soda, and salt enhance the taste and texture.
- Peppermint Extract – A little goes a long way to add a refreshing, holiday-inspired taste!
Dipping
- White Chocolate – Use white chocolate wafers or white chocolate almond bark.
- Crushed Candy Canes – Technically optional, these make the cookies picture-worthy and add extra crunch while enhancing the peppermint flavor.
Step-By-Step Instructions for Chocolate Dipped Peppermint Chocolate Cookies
Below is an overview of the instructions to make these chocolate peppermint cookies. Be sure to scroll down to the recipe card below for the complete details!
For the Cookies
- Prepare. Preheat the oven, and line baking sheets with
parchment paper or silicone mats. - Combine the wet ingredients. In a large mixing bowl, cream the butter, light brown sugar, and granulated sugar until light and fluffy. Beat in the vanilla extract, peppermint extract, one egg, and an egg yolk until combined.
- Add the dry ingredients. Working slowly, mix in the dry ingredients just until smooth.
- Chill the dough. Transfer the cookie dough to the fridge to chill and firm up.
- Portion. Use a cookie scoop or large spoon to portion the dough and roll it into balls. Place the cookie dough balls on the prepared baking sheets, leaving space in between each piece.
- Bake. Transfer the cookies to the oven, and bake just until they’re set around the edges.
- Cool. Allow the peppermint chocolate cookies to cool on the baking sheets for a few minutes. Then, transfer them to wire racks to cool completely.
For the Chocolate Dip
- Melt. Heat the chocolate in a microwave-safe bowl in 30-second intervals, stirring in between.
- Dip. Once cooled, dip each cookie halfway into the melted chocolate, allowing any excess to dip off.
- Top. Place the cookies on a baking sheet lined with
parchment paper , and sprinkle crushed candy canes or peppermint snow on top.
Note: If you want to add even more chocolatey goodness, feel free to sprinkle a few chocolate chips on top, too!
- Cool. Allow the cookies to set at room temperature, or transfer them to the fridge until the chocolate solidifies.
Make-Ahead and Storage Options
Make Ahead: Prepare the cookie dough, and store it covered in the fridge for up to two days. To bake, allow it to come to room temperature, and proceed with the recipe as usual.
Store: Once cooled, leftover cookies can be transferred to an airtight container and stored at room temperature for up to five days.
Can I Freeze These Cookies?
Yes! Freeze baked cookies in an airtight container for up to two months. Place sheets of
Or, freeze the cookie dough for up to three months. To do so, portion the cookie dough, and arrange it on baking sheets.
Then, place it in the freezer until solid, and transfer the cookie dough balls to a sealable container. Bake from frozen, adding a few minutes as needed, and dip as normal before serving.
More Holiday Treat Recipes
We call these holiday recipes, but we might not be 100% truthful if we said we don’t make some of these year-round!
- Chocolate Crinkle Cookies
- Pecan Snowball Cookies
- Easy Pecan Sandies Recipe
- Peanut Butter Blossom Cookies
- Easy Christmas Crack
- Spritz Cookies
Dipped Chocolate Peppermint Cookies
Ingredients
For the Cookies:
- 1 cup salted butter at room temperature
- 1/2 cup packed light brown sugar
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 large egg + 1 egg yolk
- 1 cup unsweetened cocoa powder
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For Dipping:
- 12 ounces white chocolate wafers or white chocolate almond bark may sub dark chocolate, or use a combination of both
- 1/3 cup crushed candy canes
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the room-temperature butter, light brown sugar, and granulated sugar until light and fluffy.1 cup salted butter, 1/2 cup packed light brown sugar, 1 1/4 cups granulated sugar
- Beat in the vanilla extract, peppermint extract, and one egg plus one egg yolk until well combined.1 teaspoon vanilla extract, 1/2 teaspoon peppermint extract, 1 large egg + 1 egg yolk
- Gradually add the unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, and salt to the wet ingredients, mixing until just combined.1 cup unsweetened cocoa powder, 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- Chill the dough in the refrigerator for about 30 minutes to firm it up.
- Using a cookie scoop or spoon, drop ¼ cup scoops of dough onto the prepared baking sheets, leaving space between each cookie for spreading.
- Bake in the preheated oven for 8-10 minutes or until the cookies are set around the edges.
- Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Do not overbake these cookies, or they will dry out.
For Dipping:
- Melt the white chocolate wafers or white chocolate almond bark in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.12 ounces white chocolate wafers or white chocolate almond bark
- Dip each cooled cookie halfway into the melted white chocolate, allowing any excess to drip off.
- Place the dipped cookies on a parchment-lined baking sheet and sprinkle crushed candy canes or peppermint snow over the melted chocolate.1/3 cup crushed candy canes
- Let the chocolate set at room temperature or place the cookies in the refrigerator briefly to speed up the process.
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Will melted chocolate chips work for the icing?
You’ll likely want to mix them with a bit of coconut oil to create a spreadable consistency, and be careful not to burn when melting!
Xo,
Alia & Radwa
Mine have large cracks any idea why.
Hi Gayle! The most common reasons are using too much flour or sugar, overworking the dough, or baking at too high a temperature.
They should still be tasty, though!
Xo,
Alia & Radwa
Can these be frozen?
Hi Liss!
Yess, freeze baked cookies in an airtight container for up to two months. Place sheets of parchment paper between each layer to prevent them from clumping together. Thaw them in the fridge overnight to enjoy.
Or, freeze the cookie dough for up to three months. To do so, portion the cookie dough, and arrange it on baking sheets.
Then, place it in the freezer until solid, and transfer the cookie dough balls to a sealable container. Bake from frozen, adding a few minutes as needed, and dip as normal before serving.
Xo,
Alia & Radwa