Chocolate Peppermint Cookies
Hello, friends! These Chocolate Peppermint Cookies are a decadent holiday treat, featuring soft, fudgy chocolate cookies dipped in white chocolate peppermint bark coating and sprinkled with crushed candy canes. Perfect for Christmas cookie exchanges, holiday parties, or enjoying with a cup of hot cocoa, these festive cookies are a must-try for the season.
This recipe was created in partnership with Domino® Sugar. All opinions are my own.
Best Chocolate Peppermint Cookies Recipe
In this post, I’ll guide you through creating this chewy indulgent cookie recipe, from mixing the batter to decorating with a homemade peppermint bark. Detailed instructions, tips, and storage suggestions are included to help you bake the perfect holiday treat.
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Check out the recipe card at the bottom of the page for full recipe ingredients and steps! This recipe makes about 24 cookies.
Preparing the Cookie Dough
Start by melting the chopped semi-sweet chocolate or semi-sweet chocolate chips in a microwave-safe bowl, heating it in 30-second intervals and stirring between each until smooth. Let it cool for 10 minutes. In a large mixing bowl, beat the butter until creamy, then add the sugar and beat until fluffy. Mix in the egg, melted chocolate, vanilla, and peppermint extract until well combined. Sift the dry ingredients; flour, cocoa powder, baking powder, baking soda, and salt into the wet ingredients, and mix on low until just combined. Fold in the mini chocolate chips.
Use a cookie scoop to form 2-tablespoon-sized dough balls, rolling them smooth between your hands. Chill the dough balls in the freezer while preheating your oven to 350°F (175°C).
Baking the Cookies
Place the chilled cookie dough balls on a lined baking sheet, spaced 2 inches apart. Bake for 10–12 minutes, or until the edges are set and the centers are soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
Making the Peppermint Bark Coating
Melt the white chocolate in 15-second microwave intervals, stirring in between. Once melted, stir in the shortening and peppermint extract. Dip half of each cooled cookie into the melted white chocolate, then place them on a lined baking sheet. Sprinkle the dipped sides with crushed candy canes and let them set. This will imbue a delicious peppermint flavor!
Storage
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies without the peppermint bark and decorate them closer to serving.
Tips & Tricks
- Chill the Dough: Freezing the cookie dough balls helps the cookies maintain their shape during baking.
- Don’t Overbake: The cookies will look slightly underdone in the center when they’re ready—this ensures a fudgy texture.
- Crushed Candy Canes: Use a rolling pin to crush candy canes inside a sealed plastic bag for easy cleanup.
- Room Temperature Ingredients: Ensure the butter and egg are at room temperature for the best results.
Variations
- Double Chocolate Delight: Add 1/2 cup of white chocolate chips to the dough along with the mini chocolate chips for extra bursts of creamy sweetness.
- Spiced Peppermint Twist: Incorporate 1/2 teaspoon of ground cinnamon and a pinch of cayenne pepper into the dry ingredients for a subtle warming spice that complements the peppermint.
- Nutty Peppermint Crunch: Fold in 1/2 cup of chopped toasted pecans or almonds to the cookie dough for added crunch and nutty flavor.
- Holiday Sprinkle Fun: Instead of crushed candy canes, decorate the dipped white chocolate sides with festive holiday sprinkles.
- Salted Peppermint Caramel: Drizzle the cookies with caramel sauce after dipping in white chocolate and sprinkle with flaky sea salt for a sweet and salty treat.
Why You’ll Love These Chocolate Peppermint Cookies
These cookies combine rich chocolate flavors with the refreshing taste of peppermint for the ultimate holiday treat. Whether you’re baking for a festive gathering or simply indulging in the holiday spirit, these cookies are guaranteed to impress.
If you love this recipe, you’ll be sure to love these other holiday inspired recipes!
- Peppermint Bark
- Christmas Sugar Cookies
- Pecan Clusters
- Alfajor Cookies
- Passionfruit Linzer Cookies
- Peppermint Brownies
I’d love to see your creations! Share your photos and feedback on Instagram or Facebook, and let’s make this holiday season extra sweet!
Chocolate Peppermint Cookies
Ingredients
- ½ cup semi-sweet chocolate chopped (or chocolate chips) (85 grams)
- ½ cup unsalted butter 113 grams
- 1 cup Domino® Granulated Sugar 200 grams
- 1 large egg room temperature
- 1 tsp vanilla extract
- ¼ tsp peppermint extract
- 1 cup all-purpose flour 127 grams
- ½ cup unsweetened cocoa powder 50 grams
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup mini chocolate chips 170 grams
Peppermint Bark
- 1 cup white chocolate chopped (170 grams)
- 1 tsp shortening or vegetable oil
- ⅛ tsp peppermint extract
- ½ cup crushed peppermint candy
Instructions
- Place the chopped chocolate in a bowl, melt the chocolate by microwaving for 30 second intervals, stirring in between, until the chocolate has evenly melted. Let it cool down for about 10 minutes.
- In a large mixing bowl, beat the butter with an electric mixer for 1 minute over medium speed.
- Add the sugar to the bowl and beat for another 2 minutes.
- Add the egg and beat the ingredients at medium speed for another minute. Scrape the bowl and beat again for another 30 to 60 seconds, until well incorporated.
- Add the melted and cooled chocolate to the bowl and mix on low to combine.
- Next, add the vanilla and peppermint extract and mix.
- Add the flour, cocoa powder, baking powder, baking soda, and salt to the bowl.
- Mix the batter on low speed, until the flour has incorporated with the batter. Then, add the chocolate chips and mix to combine.
- Using a cookie scoop, form cookie dough balls with about 2 tablespoons of dough per cookie. Place them on a baking sheet. Roll each cookie between your hands to form a smooth ball. If the dough is sticking, place the balls in the fridge for 5 to 10 minutes, until you are able to roll it without sticking to your hands.
- Place the cookies in the freezer while you pre-heat the oven.
Baking
- Pre-heat the oven to 350ºF. Place the cookie dough balls on a baking sheet lined with parchment paper or a silicone mat. The cookies should be about 2 inches apart.
- Bake the cookies in the oven for about 10 to 12 minutes. The cookies will still look very soft when they are done baking, but they will harden up as they cool down. They are done baking when they look set around the edges.
- Let the cookies cool down for at least 30 minutes.
Peppermint Bark
- Place the chopped white chocolate in a medium bowl. Melt the chocolate by microwaving it for 15 second intervals, stirring in between.
- When the chocolate has melted entirely, add the shortening and the peppermint extract, and stir to combine.
- Dip the half of each cookie in the melted white chocolate then place the cookies on a baking sheet lined with parchment paper or silicone mat.
- Sprinkle some of the crushed candy cane on top of the chocolate.
Storage
- Store the cookies at room temperature, in an airtight container for up to 3 days.
