Chocolate Peppermint Cookies

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We love Christmas cookies and these festive chocolate peppermint cookies are a holiday favorite!

Buttery cookies are dipped in chocolate and sprinkled with crushed candy canes or peppermint candy.

Chocolate Peppermint Cookies on a white plate

An Easy Christmas Cookie

Baking Christmas cookies is such a special way to celebrate the holiday season, and this recipe doesn’t disappoint!

  • The dough can be prepared ahead of time and refrigerated or frozen to bake at a later date.
  • These buttery cookies are great dipped in any kind of chocolate. White, dark, or milk all work.
  • Use crushed candy canes, peppermint bits, or even holiday sprinkles.

ingredients to make Chocolate Peppermint Cookies

Ingredients

BUTTER COOKIE The cookies in this recipe are made with real butter, egg, and a bit of extra egg yolk for some richness. If you don’t have peppermint extract these can be made with vanilla or almond extracts (measurements will need to be slightly adjusted).

CHOCOLATE Melting wafers are easy to work with, melt smoothly, and set firm. You can use any kind of melted chocolate.

PEPPERMINT The cookies are then sprinkled with peppermint candy to create this holiday treat!

Make a variety of cookies by switching to using white chocolate chips or almond bark and sprinkle red or green sugar on them.

close up of Butter Cookies before cooking

How to Make Chocolate Peppermint Cookies

There are a lot of steps to making peppermint cookies, but it doesn’t take long and the results are spectacular. These pretty cookies make a perfect gift, too!

  1. Make Dough: Cream butter and sugar together and add other wet ingredients. Add dry ingredients (per recipe below.)
  2. Refrigerate Dough: Roll the dough into logs and refrigerate.
  3. Slice & Bake: When ready to bake, slice rounds of dough in ½ inch pieces and bake.
  4. Dip & Decorate: Once cooled, dip the cookies in melted chocolate and sprinkle with crushed peppermints or candy canes.

PRO TIP: No chocolate wafers? No problem! Melt semi-sweet chocolate chips with 1 teaspoon of shortening or coconut oil.

dipping a cookie in chocolate to make Chocolate Peppermint Cookies

How Long Will They Last?

  • Chocolate peppermint cookies will last 4-5 days in a covered container at room temperature.
  • Freeze double wrapped dough for up to two months.
  • Freeze prepared cookies for up to 3 months.

Fave Christmas Treats

Did you love these Chocolate Peppermint Cookies? Be sure to leave a rating and a comment below! 

Chocolate Peppermint Cookies on a white plate
5 from 7 votes
Review Recipe

Chocolate Peppermint Cookies

Prep Time 15 minutes
Cook Time 20 minutes
Chill time 1 hour
Total Time 1 hour 35 minutes
Servings 36 cookies
Homemade butter Cookies are dipped in chocolate and sprinkled with peppermint candy to create these delicious, festive cookies!

Ingredients

  • 1 cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 3 large egg yolks room temperature
  • 1 teaspoon peppermint extract
  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 2 cups dark chocolate melting wafers
  • ¼ cup crushed peppermint candies

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Instructions

  • Cream butter and sugar in a stand mixer for 3 to 4 minutes until light and fluffy, scraping down the sides as needed. Ensure you allow the full 3-4 minutes, this step is very important.
  • Add the egg yolks and peppermint extract and mix for 30 seconds.
  • Stir in the flour a little bit at a time mixing until combined. If the dough doesn't hold together, it needs to be mixed a little bit longer.
  • Divide the dough in half and shape it into two logs, about 2" in diameter. Roll each log in parchment paper and chill for at least 1 hour (or up to 48 hours).
  • Remove from the refrigerator and preheat the oven to 375°F and line a baking sheet with parchment paper.
  • Unwrap the dough and slice into ½" thick slices. Place the doug on parchment lined pans about 1" apart.
  • Bake for 10 to 12 minutes, just until the edges start to lightly brown. Cool completely on a wire rack.
  • Melt the chocolate wafers in a bowl in the microwave on 30-second intervals stirring between each addition until fully melted.
  • Dip half of each cookie in the chocolate and place on parchment or wax paper to set.
  • Sprinkle the chocolate with crushed peppermint candy before the chocolate hardens.

Recipe Notes

You can also use chocolate chips in place of the melting wafers, but make sure to add 2 teaspoons of shortening or coconut oil to them during melting.
It’s very important that this dough chills for at least 1 hour but it can be chilled for up to 48 hours in advance.
To freeze uncooked dough, wrap in parchment and refrigerate. Once chilled, wrap in plastic wrap and place in a freezer bag. Freeze for up to 3 months.
To bake after freezing, let the dough thaw in the refrigerator for several hours or about 1 hour on the counter just until soft enough to slice then bake as directed.
Cookies should be consumed within 5 days and stored in an airtight container.
You can freeze baked or decorated cookies in an airtight freezer bag for up to 3 months. Make sure to squeeze out any excess air.

Nutrition Information

Calories: 167, Carbohydrates: 23g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 29mg, Sodium: 125mg, Potassium: 42mg, Fiber: 1g, Sugar: 10g, Vitamin A: 180IU, Calcium: 9mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Cookies, Dessert
Cuisine American
plate full of Chocolate Peppermint Cookies with writing
stacked Chocolate Peppermint Cookies with a title
Chocolate Peppermint Cookies with a title
Chocolate Peppermint Cookies before decorating and plated with a title
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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