This post may contain affiliate links. Please read my disclosure for more information.
These festive and irresistible Chocolate Peppermint Cookies are perfect for Christmas! Chewy, minty, and dipped in white chocolate — holiday baking bliss!
Looking for the perfect Christmas cookie to bring some holiday cheer? These double chocolate peppermint cookies will hit the spot! Whether prepping for a cookie swap, gifting homemade treats, or just craving something minty and sweet, this recipe is here to save the day this holiday season. Plus, they're as easy to make as they are delicious to eat. Let's get baking!
Jump to:
Why You Should Make This Recipe
- Perfect for Christmas: These cookies have holiday vibes in every bite! They will be the star of your Christmas cookie boxes!
- Crowd-Pleaser: Rich, fudgy cookies dipped in white chocolate and topped with candy canes? Yes, please!
- Easy to Make: With a simple ingredient list and straightforward steps, these cookies will be ready to dazzle in no time.
- Freezer-Friendly: Bake them ahead of time, freeze them, and impress everyone without last-minute stress.
- Kid-Approved: The fun peppermint flavor and candy cane crunch make these cookies a hit with the little ones.
Ingredients
- All-purpose flour: forms the base of the cookie, giving it structure.
- Unsweetened natural cocoa powder: brings the chocolate flavor, of course!
- Baking soda: ensures the cookies rise just right.
- Salt: enhances all the flavors (yes, even in sweets).
- Unsalted butter: the secret to chewy, rich cookies.
- Granulated sugar & brown sugar: this combo gives sweetness, with brown sugar adding moisture and a bit of chew.
- Large eggs: help bind the ingredients and add richness.
- Peppermint extract: the star of the show, giving that irresistible minty flavor.
- White chocolate bars: perfect for dipping, because chocolate-dipped anything is better.
- Candy canes: adds the crunch and classic holiday feel to these perfect holiday cookie.
See the printable recipe card below for exact quantities.
Ingredient Swaps
- No peppermint extract? Swap for ½ teaspoon of vanilla extract and crushed peppermint candies for a subtle minty flavor.
- Out of white chocolate? Use milk or dark chocolate for dipping, or even drizzle with melted chocolate instead.
How to Make
- Mix dry ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream the butter and sugars: In a separate large mixing bowl, beat butter and sugars until fluffy.
- Add eggs and peppermint: Add eggs one at a time, then mix in peppermint extract in the wet ingredients.
- Combine everything: Gradually add the dry ingredients to the butter mixture.
- Chill the dough: Cover and chill for at least 3 hours. Trust me—this step makes handling the sticky dough so much easier.
- Preheat & prep: Remove dough from the fridge, let sit for 10 minutes, and preheat the oven to 350°F.
- Roll the dough: Scoop out 1 ½ tablespoon portions, roll into balls, and space them on a baking sheet.
- Bake: Bake for 10-11 minutes, until edges are set. Place on a cooling rack.
- Dip in white chocolate: Once cooled, dip half of each cookie in melted white chocolate.
- Decorate: Sprinkle crushed candy canes over the white chocolate and refrigerate to set.
See the printable recipe card below for exact recipe instructions.
Recommended Equipment & Tools
Cookie Storage
- Fresh: Store in an airtight container at room temperature for up to 1 week.
- Frozen: To freeze, place cookies (before dipping in white chocolate) in a single layer in an airtight container for up to 3 months. Thaw, then dip and decorate.
Tips for Recipe Success
- Chill the dough: Don't skip the chilling! It helps the cookies hold their shape and keeps them chewy.
- Don't overbake: The centers should look slightly underdone when you take them out. They'll firm up as they cool.
- Melt chocolate slowly: If microwaving the white chocolate, heat in short bursts to avoid burning it.
FAQs
Can I make the dough ahead of time?
Yes! You can prepare the dough and chill it in the fridge for up to 48 hours before baking.
Can I freeze the dough instead of the baked cookies?
Absolutely! Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Bake from frozen, just add an extra minute or two to the bake time.
Can I double the recipe?
Yes, you can easily double or even triple the recipe if you're making cookies for a crowd.
Recipe Card
Chocolate Peppermint Cookies
Whip up these festive and irresistible Chocolate Peppermint Cookies, perfect for Christmas! Chewy, minty, and dipped in white chocolate — holiday baking bliss!
Print
Pin
Rate
Servings: 30 cookies
Calories: 174kcal
Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon peppermint extract
- 8 ounces white chocolate coarsely chopped
- 3 large candy canes crushed
Instructions
- In a medium bowl, whisk together all-purpose flour, unsweetened natural cocoa powder, baking soda and salt. Set aside.
- In a large bowl or the bowl of a stand mixer with the paddle attachment, beat butter, granulated sugar and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape the sides of the bowl.
- Reduce speed and add eggs, one at a time, beating well after each addition. Beat in peppermint extract.
- Gradually add flour mixture to butter and sugar mixture, beating until just combined, stopping to scrape the sides of the bowl.
- The cookie dough will be thick and sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours, or overnight. This step is essential for working with the sticky dough.
- Next, remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes.
- Using a 1 ½ tablespoon scoop (I use this cookie scoop), scoop dough and roll into balls. Place cookie dough balls at least 2 inches apart on cookie sheets.
- Bake the cookies for 10-11 minutes or until the edges appear set and the centers still look soft. Let cool on cookie sheets for 5 minutes, then transfer to wire racks to cool completely. The cookies will slightly deflate as they cool.
- Melt the chopped white chocolate using a double boiler or microwave. For the microwave method, place the white chocolate in a medium, heat-safe bowl and heat in 15-second intervals, stirring after each interval, until fully melted and smooth.
- Dip each cooled cookie halfway into the melted chocolate, then place on a parchment-lined or silicone mat-lined baking sheet. Sprinkle crushed candy canes over the chocolate. Repeat with the remaining cookies. Refrigerate the baking sheet for about 1 hour to allow the chocolate to set.
Nutrition
Calories: 174kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 90mg | Potassium: 68mg | Fiber: 1g | Sugar: 15g | Vitamin A: 207IU | Vitamin C: 0.04mg | Calcium: 28mg | Iron: 1mg
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Leave a Reply