Look no further than these chocolate peppermint cookies for the ultimate Christmas cookie recipe. These chewy chocolate cookies have a delicious peppermint flavor and are dipped in white chocolate and covered in crushed peppermint candies.
Ingredients for Chocolate Peppermint Cookies
- All-purpose flour
- Dark cocoa powder – Using a dark cocoa powder gives the cookies a rich chocolate flavor and a gorgeous dark brown color.
- Baking soda + baking powder
- Salt
- Unsalted butter – Room temperature, softened butter.
- Light brown sugar – Packed.
- Granulated sugar
- Eggs – Large eggs, room temperature.
- Vanilla extract + peppermint extract – A combination of vanilla and peppermint extract gives these cookies their signature flavor.
- White melting chocolate or almond bark – I love using melting chocolate or almond bark because it melts easily and creates the perfect dipping chocolate.
- Crushed peppermint candies or candy canes
Tools & Supplies for Making the Cookies
How to Make Chocolate Peppermint Cookies
- Make the cookie dough: Whisk together the all-purpose flour, dark cocoa powder, baking soda, baking powder, and salt. Set aside. Cream the unsalted butter, brown sugar, and granulated sugar. Add in the eggs, vanilla extract, and peppermint extract. Pour in the dry ingredients and mix on low speed until the cookie dough forms.
- Chill the cookie dough: Portion the cookie dough using a large cookie scoop and place on a parchment-lined baking sheet. Chill the cookie dough for 30 minutes.
- Bake the cookies: Preheat the oven to 350 degrees F. Line baking sheet pans with silicone baking mats or parchment paper. Place the chilled cookie dough balls on the prepared baking sheet pans. Bake the cookies for about 12 to 13 minutes. Remove the pan from the oven and cool the cookies on the pan for 2 minutes. Transfer the cookies to a wire rack to cool completely.
- Dip the cookies: In a microwave-safe bowl, heat the white melting chocolate or almond bark in the microwave in 15 seconds intervals, mixing in between each interval, until the chocolate is melted and smooth. Dip half the cookies in the melted white chocolate and place on a parchment-lined baking sheet and immediately sprinkle with crushed candy canes.
Recipe Tips
- Check out my baking tips blog post on 10 Tips for Baking Perfect Cookies for easy tips and tricks to bake the best cookies.
- I recommend using a melting chocolate to dip the cookies because you don’t need to worry about tempering the chocolate. If you are using regular white chocolate chips, you may wish to temper the chocolate to create a smooth and shiny finish.
- The easiest way to crush the peppermint candy is to use a small food processor. You could also put the candy canes in a resealable storage bag and crush them with a rolling pin.
- You can make the cookies smaller by using a medium cookie scoop (1 1/2 tablespoons). The baking time will need to be reduced to about 10 to 11 minutes.
- Make the cookie dough ahead. Portion the cookie dough into balls, chill the dough balls, and then store in a plastic resealable storage bag for up to 2 weeks until you are ready to bake.
- Store the cookies in an airtight container at room temperature for 2 to 3 days.
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Chocolate Peppermint Cookies
Equipment
- Stand mixer fitted with a paddle attachment or electric hand mixer
Ingredients
Chocolate Peppermint Cookies
- 2 ½ cups all-purpose flour
- â…” cup dark cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs room temperature
- 2 tsp vanilla extract
- 1 tsp peppermint extract
Additional Ingredients
- 12 oz white melting chocolate or almond bark
- ½ cup crushed peppermint candies or candy canes approximately 4 to 5 candy canes
Instructions
- In a medium bowl, whisk together the all-purpose flour, dark cocoa powder, baking soda, baking powder, and salt. Set aside.
- Use a stand mixer fitted with a paddle attachment or an electric hand mixer to cream the unsalted butter, brown sugar, and granulated sugar until it is light and fluffy. Add in the eggs, vanilla extract, and peppermint extract and mix to combine. Pour in the dry ingredients and mix on low speed until the cookie dough forms.
- Portion the cookie dough using a large cookie scoop (3 tablespoons) and place the cookie dough balls on a parchment lined baking sheet. Chill the cookie dough for 30 minutes.
- Preheat the oven to 350 degrees F. Line baking sheet pans with silicone baking mats or parchment paper. Place the chilled cookie dough balls on the prepared baking sheet pans, allowing room for the cookies to spread. Bake the cookies for approximately 12 to 13 minutes. Remove the pan from the oven and cool the cookies on the pan for 2 minutes. Transfer the cookies to a wire rack to cool completely.
- In a microwave-safe bowl, heat the white melting chocolate or almond bark in the microwave in 15 seconds intervals, mixing in between each interval, until the chocolate is melted and smooth. Dip half the cookies in the melted white chocolate and place on a parchment lined baking sheet. Add a sprinkling of crushed candy canes or peppermint candies before the white chocolate sets.
Notes
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