Chocolate Peppermint Cookies
Chocolate Peppermint Cookies are chocolate cookies dipped in white chocolate and sprinkled with crushed candy cane. The best holiday cookies!
You can never have enough treats around the holidays. Especially at Christmas time. For our family, the Christmas season starts in November, and to be honest, I love it! My tree goes up the second the pumpkins are put away for Halloween. One of the perks of starting Christmas early is that you get to enjoy all the cheerful benefits sooner. The music, movies, decorations, and of course, the food. ‘Tis the season for baking, and my Chocolate Peppermint Cookies are the best treat for this time of year. If you make these for Santa, I bet he will put you on the nice list. 😉
CHOCOLATE PEPPERMINT COOKIES
This cookie batter begins with a simple cookie base with sugar, butter, flour, and cocoa powder. They’re then infused with vanilla extract to bring everything together. After the cookies are baked and cooled, they get not only more chocolate, but they get peppermint candy cane pieces too! This homemade festive chocolate candy cane cookie recipe is perfect for holiday parties, Christmas celebrations, New Year’s Eve parties, and beyond.
Find all my expert tips on how to make homemade chocolate peppermint cookies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Quick & Easy Chocolate Peppermint Cookie Recipe:
- Quick & Easy-To-Make: Simple steps and common ingredients make this recipe perfect for busy holiday baking.
- Rich Chocolate Flavor: These cookies are soft, chewy, and packed with decadent cocoa for the ultimate chocolate treat.
- Festive Peppermint Twist: Topped with melted white chocolate and crushed candy cane, they bring a classic holiday flavor in every bite.
- Ideal For Holiday Gifting: Beautifully decorated cookies are ideal for holiday parties, cookie exchanges, or gift-giving.
- Nostalgic Christmas Flavors: This holiday cookie recipe combines chocolate and peppermint, making these cookies a seasonal must-bake.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup salted butter, softened
- 1 1/4 cups granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 16 ounces white chocolate candy melts (I use the CandiQuik brand)
- 1/2 cup crushed peppermint candy cane
Instructions
Preheat the oven to 350 degrees F. Line three large baking sheets with parchment paper.
In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.
In the bowl of an electric stand mixer, fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar together until well combined.
Mix in eggs, one at a time, then add in vanilla extract.
With the mixer set on low speed, slowly add in flour mixture and mix just until combined.
Scoop dough out by a rounded tablespoon and shape into balls. Place on cookie sheets 2-inches apart. Flatten cookies slightly.
Bake cookies for 10 minutes (cookies should appear slightly under-baked). Let the cookies cool on the baking sheets.
Melt the white chocolate in a microwave-safe bowl according to package directions.
Dip half of each cooled cookie in white chocolate then transfer to parchment paper and immediately sprinkle with the crushed candy cane. Let chocolate set before serving. Enjoy!
Servings
Yields: 36 cookies.
Storage and Reheating
Keep your chocolate peppermint cookies in an airtight container at room temperature for 3-5 days or freeze for longer storage to maintain freshness. Reheat in the microwave in short bursts.
Holly’s Tips for The Best Chocolate Peppermint Cookies:
- Use High-Quality Cocoa: For the richest chocolate flavor in your homemade chocolate peppermint cookies, choose a natural unsweetened cocoa powder.
- Mix Dough Just Until Combined: Overmixing can make cookies tough; stir gently for soft and tender holiday cookies.
- For Chewier Cookies: Baking for 10 minutes until slightly underdone ensures your easy Christmas cookies stay soft and chewy.
- Flatten The Cookies Before Baking: This helps them bake evenly and makes them perfect for dipping in white chocolate.
- Melt Chocolate Carefully: Use short microwave intervals or a double boiler to prevent burning your white chocolate candy melts for the best festive cookie topping.
- Dip While Chocolate Is Warm: For a smoother, glossier coating, dip cookies immediately after melting the chocolate.
- Add Peppermint While White Chocolate Is Soft: Sprinkle crushed candy cane on top while the chocolate is still warm, so it sticks beautifully and is easier to work with.
Frequently Asked Questions:
Absolutely. Store baked cookies in an airtight container at room temperature for 3-5 days, or freeze for up to 3 months. If freezing, dip in chocolate and add peppermint after thawing for the freshest topping.
The brand of melting chocolates that I like to use is CandiQuik. They melt well and the flavor is really good. Make sure to follow the package instructions for melting, so that the chocolate doesn’t burn.
You can also use milk chocolate-flavored chips if you prefer that over white chocolate.
The crushed candy canes complement the chocolate cookies, but you can top these cookies off with anything! You can try adding crushed nuts like peanuts, almonds, and pecans. You can also top these with mini-M&M’s or colorful sprinkles, too!
This recipe relies on unsweetened cocoa powder for the rich chocolate flavor. Using melted dark chocolate would change the texture and sweetness, so stick with cocoa for best results.
Absolutely! The cookies are still delicious on their own, but the white chocolate and crushed candy cane add a festive touch for holidays or gifts.
To make Chocolate Peppermint Cookies dairy-free or vegan, substitute the vegan butter and dairy-free chocolate candy melts to make this recipe dairy-free or vegan-friendly.
To make these Chocolate Peppermint Cookies gluten-free, simply replace the all-purpose flour with a gluten-free all-purpose flour blend that measures 1:1. Make sure your blend contains xanthan gum or another binding agent to help the cookies hold their shape. Double-check all other ingredient labels don’t contain gluten, but the rest should be naturally gluten-free.
Similar Recipes
Craving something similar? Try my highly-rated Hot Cocoa Cookies.
Craving more candy cane and peppermint-infused desserts? Make my Slow Cooker Peppermint Hot Chocolate, Chocolate Candy Cane Cheesecake Cake, Candy Cane Kiss Sugar Cookie Bars, and Mint Chocolate Chip Cookies.
Have you made this Chocolate Peppermint Cookies recipe? ❤️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChristmasCookies #ChocolatePeppermintCookies #LifeInTheLofthouse
Chocolate Peppermint Cookies
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup salted butter softened
- 1 ¼ cups granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 16 ounces white chocolate candy melts (I use the CandiQuik brand)
- 1/2 cup crushed peppermint candy cane
Instructions
- Preheat the oven to 350 degrees F. Line three large baking sheets with parchment paper.
- In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.
- In the bowl of an electric stand mixer, fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar together until well combined.
- Mix in eggs, one at a time, then add in vanilla extract. With the mixer set on low speed, slowly add in flour mixture and mix just until combined.
- Scoop dough out by a rounded tablespoon and shape into balls. Place on cookie sheets 2-inches apart. Flatten cookies slightly. Bake cookies for 10 minutes (cookies should appear slightly under-baked). Let the cookies cool on the baking sheets.
- Melt the white chocolate in a microwave-safe bowl according to package directions. Dip half of each cookie in the white chocolate then transfer to parchment paper and immediately sprinkle with the crushed candy cane. Let chocolate set before serving. Enjoy!
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