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Chocolate Peppermint Cookies

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Chocolate Peppermint Cookies are not your average Christmas cookie. Dipped in white chocolate with peppermint extract and adorned with crushed candy canes and candy cane sprinkles, these chewy cookies are perfect for Christmas.

Chewy Chocolate Peppermint Cookies

Chocolate Peppermint Cookies Ingredients

To make this sweet Christmas cookie recipe, you will need the following ingredients (go to the full recipe below for detailed amounts and instructions):

How to Make Christmas Peppermint Cookies

  1. Preheat oven to 350 degrees.
  2. Mix wet ingredients and sugar. In a mixing bowl, beat the butter and sugar. [Note: I love this set of mixing bowls with grips.] Add in the egg and vanilla and beat well.
  3. Mix dry ingredients. In a small bowl, combine the flour, cocoa powder, salt, and baking powder. Add it into the sugar mixture and mix until combined well.
  4. Bake Cookies. Use a cookie scoop to drop cookie dough onto cookie sheets and press down slightly with your fingers. (The cookies hardly spread at all.) Bake for about 8-10 minutes. Cool the cookies completely.
  5. Dip the cookies. Melt the white chocolate per package directions and add peppermint extract to taste. Mix well. Dip each cookie into the chocolate until coated halfway.
  6. Add sprinkles. Put 2 candy cane sprinkles on the white chocolate and sprinkle crushed candy canes around on the chocolate. Let harden.
Peppermint Chocolate Cookies

Enjoy! I bet you can’t eat just one peppermint cookie. Check out more Christmas goodies here.

Recipe Tips

  • When dipping the peppermint cookies in the white chocolate, let the excess drip off.
  • Place the cookies on parchment paper to decorate and let harden. If you place them on a cooling rack, the chocolate will harden around the rack and may tear the cookies when you remove them.
  • I dip and then decorate each cookie one at a time, so that the chocolate does not harden before I can finish decorating.
  • You can use a kitchen precision tweezers to place the candy canes if you have issues with mobility in your hands.
Peppermint Cookies

FAQs

How to Crush Candy Canes

Crushing candy canes is easy! First unwrap your candy canes. Place them in a plastic bag. Next crush them with a heavy object. I like to use a meat tenderizer, metal ladle, or rolling pin. You can crush to the consistency you want.

What To Do With Leftover Chocolate

You will most likely have leftover melted white chocolate and candy canes. I like to dump the rest of the crushed candy canes into the peppermint white chocolate mixture, stir to combine, and spread it out on wax paper. Put in the fridge to harden, and you have peppermint bark!

Can I Make Cookie Dough Ahead of Time?

Yes, you can make cookie dough 3-5 days ahead of time and store in the refrigerator wrapped in plastic wrap. For this recipe, let it come to room temperature before baking.

More Christmas Cookies

Chocolate Peppermint Cookies

Dipped in white chocolate with peppermint extract and adorned with crushed candy canes and candy cane sprinkles, these Chocolate Peppermint Cookies are perfect for Christmas.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 10 minutes
Total Time 30 minutes
Course Cookies
Cuisine American
Servings 20
Calories 111 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • In a mixing bowl, beat the butter and sugar.
  • Add in the egg and vanilla and beat well.
  • In a small bowl, combine the flour, cocoa powder, salt, and baking powder. Add it into the sugar mixture and mix until combined well.
  • Use a cookie scoop to drop cookie dough onto cookie sheets and press down slightly with your fingers. (The cookies hardly spread at all.) Bake for about 8-10 minutes.
  • Cool the cookies completely.
  • Melt the white chocolate per package directions and add the peppermint extract. Mix well.
  • Dip each cookie into the chocolate until coated halfway.
  • Put 2 candy cane sprinkles on the white chocolate and sprinkle crushed candy canes around on the chocolate. Let harden.

Video

Nutrition

Serving: 1Calories: 111kcalCarbohydrates: 16gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 20mgSodium: 73mgPotassium: 44mgFiber: 1gSugar: 10gVitamin A: 154IUCalcium: 12mgIron: 1mg

The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.

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The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.

Recipe Rating




Debbie

Friday 16th of December 2022

Can you make this dough ahead of time and put it in refrigerator until the day you need it?

Emily

Friday 16th of December 2022

@Debbie, yes, you can make it 3-5 days ahead of time. I would let it come to room temperature before baking.

Emily Enchanted

Sunday 21st of August 2022

I love this recipe because the peppermint flavor is amazing!

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Holly Thomas

Thursday 14th of December 2017

I am adding these to my cookie exchange!