If you adore the classic pairing of chocolate and peppermint, these Chocolate Peppermint Cookies are a must-try. Soft, chewy, and richly chocolatey with a cool peppermint finish, these cookies make a festive and delicious holiday treat.
Once baked, each cookie is dipped in melted white chocolate and sprinkled with crushed candy cane pieces for a crunchy, minty topping. They’re eye-catching, flavorful, and perfect for holiday cookie plates or sharing with friends and family.
Why You’ll Love These Chocolate Peppermint Cookies
These cookies capture everything that feels like the holidays: warm-baked aroma, rich chocolate, and bright peppermint. They look beautiful, taste indulgent, and are straightforward to make.
A few pantry staples are all you need to whip up a batch. The dough can be prepared ahead of time, and the cookies freeze well—making them ideal for cookie swaps, gifts, or leaving out for Santa.
Serve them with a steaming mug of hot chocolate or peppermint mocha for a cozy movie night.
Ingredients You’ll Need
Chocolate Peppermint Cookies
- Butter – Salted works well; if using unsalted, add a pinch more salt to the dough.
- Sugar – A mix of light brown sugar and granulated sugar gives sweetness while keeping the cookies chewy.
- Unsweetened Cocoa Powder – For deep chocolate flavor.
- Large Eggs – One whole egg plus one yolk gives structure and a slightly richer, moister texture.
- All-Purpose Flour – Forms the dough’s base. Substitute a 1:1 gluten-free flour if needed.
- Baking Staples – Vanilla extract, baking powder, baking soda, and salt to balance flavor and texture.
- Peppermint Extract – A small amount adds a holiday-fresh mint note.
Dipping
- White Chocolate – Use white chocolate wafers or almond bark for easy melting.
- Crushed Candy Canes – Optional but recommended for crunch, color, and extra peppermint flavor.
Step-by-Step Instructions for Chocolate-Dipped Peppermint Cookies
Here’s a clear overview of the method. Refer to the recipe card below for exact ingredient amounts and times.
For the Cookies
- Prepare: Preheat the oven and line baking sheets with parchment paper.
- Cream: In a large bowl, cream room-temperature butter with light brown sugar and granulated sugar until light and fluffy. Beat in vanilla, peppermint extract, one egg, and one egg yolk until combined.
- Mix dry ingredients: Gradually add unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, and salt. Mix until just combined.
- Chill: Refrigerate the dough for about 30 minutes to firm it up.
- Portion: Use a cookie scoop or spoon to portion dough into balls, spacing them on the prepared sheets.
- Bake: Bake until the cookies are set around the edges (about 8–10 minutes depending on oven and size).
- Cool: Let cookies rest on the baking sheet a few minutes, then transfer to a wire rack to cool completely.
For the Chocolate Dip
- Melt: Warm the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each burst until smooth. A double boiler also works well.
- Dip: Dip each cooled cookie halfway into the melted chocolate, letting excess drip off.
- Top: Place dipped cookies on parchment and sprinkle with crushed candy canes while the chocolate is still wet.
- Set: Allow the chocolate to firm at room temperature or chill briefly in the fridge to speed setting.
Tip: For extra chocolate, add a few chocolate chips to the un-dipped half or drizzle with melted dark chocolate for contrast.
Make-Ahead and Storage Options
Make Ahead: Store prepared dough, covered, in the refrigerator for up to two days. Let it come to room temperature before scooping and baking.
Store: Baked cookies keep in an airtight container at room temperature for up to five days.
Freezing
You can freeze baked cookies in an airtight container for up to two months—layer with parchment to prevent sticking. Thaw overnight in the refrigerator.
Cookie dough also freezes well for up to three months. Portion dough onto a baking sheet, freeze until firm, then transfer dough balls to a sealed container. Bake from frozen, adding a few extra minutes to the bake time if needed.
Common Questions about Dipped Chocolate Peppermint Cookies
No. Crushed peppermint candies work well, and festive sprinkles can be used for color and extra fun.
A double boiler or short bursts in the microwave with frequent stirring keeps chocolate smooth and glossy.
Hot cocoa, peppermint mochas, or coffee complement the chocolate and mint flavors beautifully.
Yes. A small amount of peppermint extract in the dough enhances the mint flavor and pairs nicely with the crushed candy topping.
More Holiday Treat Recipes
These cookies are perfect for the holidays, though they’re tasty any time of year. Try them alongside other favorites for a festive spread.
- Chocolate Crinkle Cookies
- Pecan Snowball Cookies
- Easy Pecan Sandies
- 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 (dark chocolate may be substituted or combined)
- 1/3 cup crushed candy canes
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together room-temperature butter, light brown sugar, and granulated sugar until light and fluffy.
- Beat in vanilla extract, peppermint extract, one egg, and one egg yolk until combined.
- Gradually add cocoa powder, flour, baking soda, baking powder, and salt. Mix until just combined.
- Chill the dough in the fridge for about 30 minutes.
- Use a cookie scoop or spoon to drop 1/4-cup portions of dough onto the prepared baking sheets, leaving space for spreading.
- Bake 8–10 minutes, until cookies are set around the edges. Avoid overbaking to keep them moist and chewy.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For Dipping:
- Melt the white chocolate wafers or almond bark in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each cooled cookie halfway into the melted chocolate and allow excess to drip off.
- Place dipped cookies on parchment and sprinkle with crushed candy canes.
- Let the chocolate set at room temperature or chill briefly in the refrigerator.
Equipment
Nutrition
Nutrition information is an approximation.