Chocolate and peppermint are the ultimate holiday pairing, and these Chocolate Peppermint Cookies deliver both in every bite! A thick, fudgy chocolate cookie dipped in white chocolate and sprinkled with crushed candy cakes are packed with holiday cheer!

When it comes to holiday baking, nothing feels quite as festive as the combination of chocolate and peppermint. These Chocolate Peppermint Cookies are a show-stopping treat that checks all the boxes: rich chocolate flavor, thick and chewy cookie, dip in white chocolate, and a crisp candy cane crunch. They’re the perfect cookie for cookie swaps, holiday parties, or just cozy evenings with a mug of the world’s best hot cocoa.

These cookies are easy and quick to make and don’t require chilling the dough (but if you have the time, a quick 30 minute chill makes them even fudgier!), but the dipping and decorating really makes them stand out.

What you’ll love about this recipe:

• Rich Peppermint Flavor: The chewy chocolate cookie base pairs perfectly with the peppermint in the cookie and the crushed candy canes on top!
• Picture-Perfect: The white chocolate dip and crushed candy cane makes these cookies a showstopper for holiday parties and cookie platters.
• Soft and Chewy Texture: These are thick cookies with a soft and chewy center.
• Make Ahead: The dough can be prepped and chilled ahead of time, or even frozen and baked later, making them perfect for busy holiday schedules.
• Great for Gifting: Chocolate peppermint cookies hold up well in holiday cookie tins or boxes – the white chocolate coating helps keep them from getting stale!

Ingredients and Substitutions

• Butter: Use unsalted butter at cool room temperature.
• Sugar: This recipe is written using all granulated sugar, but you can replace up to half the sugar with brown sugar for an even softer texture.
• Eggs: Use room temperature eggs.
• Peppermint Extract: Mint extract, which is a combination of spearmint and peppermint, also works, but for a true candy cane flavor, stick with pure peppermint extract.
• Flour: The recipe is written for all-purpose flour, but to keep these cookies gluten-free, a 1:1 gluten-free flour baking mix containing xanthan gum can be substituted.
• Dutch-Process Cocoa Powder: Using Dutched cocoa will result in a richer, more chocolatey cookie compared to natural unsweetened cocoa.
• Baking Soda
• Salt
• White Chocolate: Look for good quality white chocolate bars rather than white chocolate chips, as bars will melt more smoothly. White vanilla candy melts also work as an alternative.
• Candy Canes: Crushed candy canes or peppermint candies add a little festive crunch.

How to Make Chocolate Peppermint Cookies

1. Make the Dough: Start by creaming the butter and sugar until light and fluffy – this step is crucial for creating a soft, chewy cookie. Beat in the eggs and peppermint extract until fully combined. Gently mix in the dry ingredients, being careful not to overmix.

2. Chill the Dough: This is an optional step – if you’re in a rush, these cookies are still delicious even if you bake right away. But if you have 30 minutes to chill the dough, it helps prevent the cookies from spreading too much in the oven.
3. Bake the Cookies: Scoop the chilled dough into balls and bake until the edges are set but the centers look slightly underbaked. Chill on the cookie sheet, then transfer to a wire rack to cool completely.

4. Dip and Decorate: Once the cookies are completely cooled, melt the white chocolate and dip eakie halfway. Sprinkle immediately with crushed candy canes and set the cookies on a parchment-lined baking sheet until the chocolate has solidified.

Melting White Chocolate

Melting white chocolate may seem simple, but it can be surprisingly tricky if you don’t understand the science behind it. White chocolate isn’t technically chocolate—it’s made from cocoa butter, sugar, and milk solids, and it’s much more temperamental than dark or milk chocolate. The key to melting it successfully is controlling the temperature and avoiding any moisture contamination.

White chocolate melts at a lower temperature than other chocolates because of the lack of cocoa solids, so heating it too quickly or too high can cause it to seize. What is seizing and how to we avoid it? It’s time for my favorite subject… kitchen chemistry!

Kitchen Chemistry

Chocolate seizes when it is is overheated or exposed to any liquids. The sugars in the chocolate separate from the fat and clump together, rather than melting together smoothly. White chocolate will burn and clump if exposed to temperatures over 110°F.

Seizing happens when the cocoa butter separates, resulting in a gritty, unusable texture. To avoid this, microwave it in short bursts, stirring frequently to distribute the heat evenly. Heat on 50% power in 30 second increments, stirring well after each round of microwaving. When there are just a few pieces of unmelted chocolate, stop microwaving and let the white chocolate sit for a minute or two, then stir. Additionally, make sure your tools are completely dry—just a drop of water can cause the melted chocolate to clump.

Tips and Tricks for the Best Chocolate Peppermint Cookies

1. Crushed Candy Canes: The candy cane should be crushed to small pieces – no one wants to bite into a huge piece! Place the candy canes in a zip-top bag and crush them gently with a rolling pin into small, uniform pieces.
2. Use High-Quality White Chocolate: Using a chopped chocolate bar instead of chocolate chips will result in a smoother melt for dipping.
3. Melt Chocolate Slowly: Microwave on half power for 30 second intervals, stirring between each round, to prevent overheating and seizing.
4. Lined Baking Sheets: Useparchment paper or silicone baking mats to set down the dipped cookies to prevent the chocolate from sticking to the sheet.
5. Make Ahead: Make the chocolate peppermint cookie dough, roll it into balls, and freeze the balls for up to 3 months. Bake straight from frozen for freshly baked cookies anytime – just add 2 to 3 minutes to the baking time.
6. Storage: Store the cookies in a single layer or with parchment paper between layers to prevent the candy cane topping from getting crushed or sticky. Keep the cookies in an airtight container at room temperature for up to a week.
7. Recommended Tools: Stand Mixer | Cookie Scoop | Cookie Sheet | Silicone Baking Mat | Cooling Rack

More Mint Recipes

• Chewy Mint Chocolate Cookies
• Mint Chocolate Chip Bundt Cake
• Baked Peppermint Mocha Donuts
• Mint Chocolate Cheesecake
• Peppermint Mocha Bundt Cake
• Mint Irish Cream Brownies