Introduction

These peppermint cookies combine rich chocolate with a refreshing hint of mint for a festive treat. Crispy, coated in dark chocolate, and drizzled with white chocolate and crushed peppermint, they’re perfect for holiday gatherings or any time you want a sweet, minty bite.

The image shows several round cookies arranged on a black wire rack set over a white marbled surface. Each cookie has a base layer of light brown and is topped with a thick, smooth dark chocolate layer. On top of the chocolate, white icing is drizzled in evenly spaced diagonal lines across the cookies. Small pieces of red and white peppermint candy are scattered in the center of each cookie, adding a festive touch. The overall look is clean, orderly, and shiny with a mix of dark and light colors and small pops of red. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg
1 tsp vanilla extract
2 cups (240g) all-purpose flour
1/2 cup (45g) unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
8 oz (225g) dark chocolate (good quality bars or chips)
4 oz (113g) white chocolate, melted for drizzling
1/2 cup crushed peppermint candies or candy canes

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large bowl, cream together the softened butter and granulated sugar using a mixer until light and fluffy, about 2-3 minutes.
Step 3: Add the egg and vanilla extract, beating until fully combined.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough should be soft but not sticky.
Step 6: Roll out the dough to about 1/4 inch thickness on a floured surface. Use a round cookie cutter about 2.5 to 3 inches in diameter to cut out cookies and place them on the prepared baking sheets.
Step 7: Bake for 10-12 minutes, until the edges are firm. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Step 8: Melt the dark chocolate using a double boiler or microwave in 30-second intervals, stirring between each interval.
Step 9: Dip each cooled cookie into the melted dark chocolate, covering the top fully. Let excess chocolate drip off, then place cookies back on parchment. Chill in the refrigerator for 10-15 minutes to set.
Step 10: Melt the white chocolate similarly. Drizzle it over the set dark chocolate in a zig-zag pattern using a spoon or piping bag.
Step 11: Before the white chocolate hardens, sprinkle crushed peppermint candies over each cookie, pressing gently so they stick.
Step 12: Allow cookies to cool completely until the chocolate is fully set. Refrigerate for 10-15 minutes to speed this up if desired.

Tips & Variations

Use good-quality chocolate for dipping to achieve a smooth, glossy coat that sets nicely.
Substitute crushed peppermint candies with finely chopped candy canes or peppermint baking chips for different textures.
For extra mint flavor, add 1/2 tsp peppermint extract to the cookie dough.
Store cookies in an airtight container with parchment between layers to prevent sticking.

Storage

Store these peppermint cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks. Before serving, bring cookies back to room temperature for the best texture. If the chocolate looks dull after refrigeration, let the cookies sit a few minutes to regain their shine.

How to Serve

The image shows round chocolate-covered cookies arranged on a black cooling rack set against a white marbled surface. Each cookie has a thick, smooth layer of dark chocolate coating, topped with thin diagonal white icing stripes evenly spaced across the surface. At the center of each cookie, there are small clusters of crushed red and white peppermint pieces adding texture and color contrast to the dark chocolate. The cookies appear uniform in size with a slightly raised edge from the chocolate layer, making the toppings stand out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before rolling and cutting the cookies. This helps deepen the flavors and makes the dough easier to handle.

What if I don’t have peppermint candies?

If peppermint candies aren’t available, you can substitute with crushed candy canes, peppermint baking chips, or even finely chopped peppermint bark. You could also omit the topping and enjoy the cookies plain or with just the chocolate coating.