Name: Chocolate Peppermint Cookies
Prep time: 35 min
Cook time: 36 min
Total time: 1 h 36 min
Ingredients: 1 3/4 cups all-purpose flour, spooned into the measuring cup and leveled; 1/3 cup unsweetened cocoa powder; 2 teaspoons espresso powder; 1 teaspoon baking powder; 1 teaspoon cornstarch; 1/2 teaspoon kosher salt; 1/2 cup salted butter; 1 cup semisweet chocolate chips; 1 teaspoon vanilla extract; 1 teaspoon peppermint extract; 2 large eggs, at room temperature; 3/4 cup packed light or dark brown sugar; 1/4 cup granulated sugar; 1 cup white chocolate chips or white melting wafers; 1 tablespoon coconut oil, melted; 1/3 cup crushed candy canes; Flaky sea salt, optional

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Round chocolate peppermint cookies half dipped in white chocolate with crushed candy canes, on a white oval platter with mini candy canes.

Chocolate peppermint cookies are soft chocolate cookies flavored with peppermint extract, half dipped in white chocolate, and finished with crushed candy canes. Melted semisweet chocolate and cocoa make the dough deeply chocolatey, while the white coating gives every cookie a creamy edge and a little peppermint crunch.

The important part happens before the decorating: beat the eggs and sugars until they fall in thick ribbons, let the melted chocolate cool until barely warm, and chill the dough until it can hold a scoop. This batch makes about 18 cookies, with six on each sheet and three trips through the oven. Allow 20 minutes for cooling and 5 minutes for dipping; using the upper end of the bake range and the minimum chill, the calculated total is 1 hour 36 minutes.

If your cookie tray usually starts with Chocolate Crinkle Cookies, these give you a different finish: a white chocolate dip instead of a powdered sugar coat. Add them to the tray once the coating has set completely.

Close view of crackly chocolate peppermint cookies with white chocolate and crushed candy canes.

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Ingredients for chocolate peppermint cookies and white chocolate coating, including two eggs, cocoa, sugars, extracts, and crushed candy canes.

Ingredients You'll Need

All-purpose flour: Spoon it into the measuring cup and level it.
Unsweetened cocoa powder: Part of the chocolate dough.
Espresso powder: Use as written, or omit if preferred.
Baking powder: Keep the tested leavening.
Cornstarch: Whisk into the dry ingredients.
Kosher salt: For the cookie dough.
Salted butter: Melt with the semisweet chocolate chips.
Semisweet chocolate chips: Dark chocolate chips are an approved alternative.
Vanilla extract: Stir into the melted chocolate mixture.
Peppermint extract: Use extract, not an equal amount of peppermint oil.
Large eggs: Bring to room temperature.
Light or dark brown sugar: Pack it into the measure.
Granulated sugar: Beat with the eggs and brown sugar.
White chocolate chips or white melting wafers: For the half dip; wafers follow their package directions.
Coconut oil: Melt before adding; omit with wafers unless thinning is needed.
Crushed candy canes: Sprinkle onto the wet coating.
Flaky sea salt: Optional finishing pinch.

Ingredient Notes & Substitutions

Dark chocolate chips can replace the semisweet chips, and either light or dark brown sugar works. Dark brown sugar brings a slightly deeper molasses flavor; the espresso powder may be left out if you prefer.

For a gentler peppermint flavor, reduce the peppermint extract to ½ teaspoon. Peppermint oil is more concentrated, so do not substitute it measure for measure. If you keep a batch of Homemade Vanilla Extract, this dough is a good place to use it.

Using white melting wafers? Follow the package melting directions and leave out the coconut oil unless the coating needs thinning. The chip-and-oil method in the recipe card applies to white chocolate chips.

Tools That Make It Easier

Measuring cups and spoons
Two baking sheets
Parchment paper
Small saucepan
Stovetop
Stirring spoon
Mixing bowls
Whisk
Electric mixer with beaters
Flexible spatula
2-tablespoon cookie scoop or tablespoon measure
Wire cooling rack
Dry microwave-safe bowl
Microwave
Oven
Refrigerator
Oven mitts
Airtight container or freezer bag

How To Make Chocolate Peppermint Cookies

Step 1: Prep the chocolate and dry ingredients. Line two baking sheets with parchment paper and heat the oven to 350°F; melt the salted butter and semisweet chocolate chips in a small saucepan over low heat, stirring frequently and removing from the heat as soon as smooth, then stir in both extracts and cool until barely warm. In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, cornstarch, and kosher salt.

Whisked flour, cocoa, espresso powder, baking powder, cornstarch, and kosher salt in a clear glass mixing bowl.

Step 2: Beat, fold, and chill. Beat the eggs and both sugars with an electric mixer for 3-4 minutes, until lighter in color and falling from the beaters in thick ribbons, then fold in the barely warm chocolate mixture with a flexible spatula, scraping the bottom of the bowl. Fold in the dry ingredients just until the flour disappears; refrigerate the soft, glossy dough for at least 10 minutes, until firm enough to scoop into mounds.

Eggs and sugars beaten until light and thick enough to fall from the whisk in ribbons.

Step 3: Portion and bake. Scoop approximately 2-tablespoon mounds onto the prepared sheets, leaving about 2 inches between cookies; bake six per sheet, one sheet at a time on the center rack at 350°F for 10-12 minutes. Look for set edges and slightly soft centers, and plan on three batches for about 18 cookies.

Six undecorated chocolate cookies with set edges and soft centers on a parchment-lined baking sheet.

Step 4: Cool and melt the coating. Leave the cookies on their baking sheet for 5 minutes before moving to a wire rack, and cool completely before decorating. Combine the white chocolate chips and melted coconut oil in a dry microwave-safe bowl; microwave at half power in 20-30-second intervals, stirring thoroughly between intervals until smooth.

Melted white chocolate in a dry white microwave-safe bowl beside cooled chocolate cookies.

Step 5: Dip, sprinkle, and set. Dip half of each cooled cookie into the white chocolate, let the excess drip back into the bowl, and place on parchment paper. Immediately scatter crushed candy canes over the wet coating, add a small pinch of flaky sea salt if desired, and let the coating set completely before serving or packing.

A Few Mistakes To Avoid

Folding hot chocolate into the eggs: Wait until the melted mixture is barely warm before combining it with the beaten eggs.
Scooping dough that cannot hold a mound: The 10-minute chill is a minimum; use the dough's firmness as the cue.
Waiting for firm centers in the oven: Remove the cookies when the edges are set and the centers remain slightly soft.
Decorating warm cookies: Cool them completely and add the peppermint while the coating is still wet.

Keeping Leftovers Fresh

Keep the cookies in an airtight container at cool room temperature for up to 4 days, with parchment between the layers. The candy cane pieces may soften or turn sticky as the cookies sit, so the finish can change even when the cookies are stored correctly.

Can You Make Chocolate Peppermint Cookies Ahead?

Yes. For the best-looking finish, freeze the undecorated baked cookies for up to 3 months, thaw completely, and then dip and sprinkle them. Decorated cookies can also be frozen, but the candy may become sticky as it thaws.

To freeze the dough, portion it onto a lined baking sheet and freeze until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen at 350°F, allowing a few additional minutes and watching for set edges and soft centers.

Finished chocolate peppermint cookies layered with parchment on the same white oval platter, with mini candy canes and milk.

What To Serve With Chocolate Peppermint Cookies

Serve with coffee, hot chocolate, or a cold glass of milk. For a peppermint pairing, make Peppermint Hot Cocoa Mix; for a grown-up dessert pairing, try Peppermint Mocha Affogato.

For a varied cookie tray, add Soft Cut-Out Sugar Cookies alongside the chocolate cookies.

Peppermint Hot Cocoa Mix

Peppermint Mocha Affogato

Soft Cut-Out Sugar Cookies

Overhead view of half-dipped chocolate peppermint cookies with crushed peppermint on a white oval platter.

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Recipe

Chocolate Peppermint Cookies

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These chocolate peppermint cookies have soft centers, a creamy white chocolate dip, and crushed candy cane crunch. A festive batch for cookie trays and sharing.

Author: Jennifer
Prep Time: 25 minutes
Chill Time (minimum): 10 minutes
Cook Time: 36 minutes
Total Time: 96 minutes
Yield: About 18 cookies 1x
Category: Dessert
Method: Baking

Ingredients

Units Scale

Cookie Dough

1 ¾ cups all-purpose flour, spooned into the measuring cup and leveled
⅓ cup unsweetened cocoa powder
2 teaspoons espresso powder
1 teaspoon baking powder
1 teaspoon cornstarch
½ teaspoon kosher salt
½ cup salted butter
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs, at room temperature
¾ cup packed light or dark brown sugar
¼ cup granulated sugar

White Chocolate Coating

1 cup white chocolate chips or white melting wafers
1 tablespoon coconut oil, melted
⅓ cup crushed candy canes
Flaky sea salt, optional

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Instructions

Line two baking sheets with parchment paper. Heat the oven to 350°F.
Place the salted butter and semisweet chocolate chips in a small saucepan over low heat. Stir frequently, removing the pan from the heat as soon as the mixture becomes smooth. Add both extracts and let cool until barely warm.
In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, cornstarch, and kosher salt.
Beat the eggs, brown sugar, and granulated sugar with an electric mixer for 3-4 minutes, until the mixture lightens in color and falls from the beaters in thick ribbons.
Fold the cooled chocolate mixture into the beaten eggs with a flexible spatula, scraping along the bottom of the bowl.
Add the dry ingredients and fold just until the flour disappears. The dough will be soft and glossy.
Refrigerate for at least 10 minutes, or until the dough is firm enough to scoop into mounds.
Portion the dough into approximately 2-tablespoon mounds, leaving about 2 inches between cookies on the prepared baking sheets. Bake six cookies per sheet.
Bake one sheet at a time on the center rack for 10-12 minutes. The edges should look set, while the centers should remain slightly soft. About 18 cookies require three batches.
Leave the cookies on the baking sheet for 5 minutes before moving them to a wire rack. Cool completely before decorating.
Combine the white chocolate and coconut oil in a dry, microwave-safe bowl. Microwave at half power in 20-30-second intervals, stirring thoroughly between intervals, until smooth.
Dip half of each cooled cookie into the coating, allowing excess chocolate to drip back into the bowl. Place the cookies on parchment paper.
Scatter crushed candy canes over the wet coating. Add a small pinch of flaky salt, if desired.
Allow the coating to set completely before serving or packing.

Notes

Timing: Allow 20 minutes for cooling and 5 minutes for dipping (25 minutes combined, confirmed by Jennifer). The calculated total is 1 hour 36 minutes using 25 minutes prep, the 10-minute minimum chill, 36 minutes for three oven batches, and 25 minutes additional time. Allow the coating to set completely before packing.
Substitutions: Dark chocolate chips may replace the semisweet chips. Either light or dark brown sugar works; dark brown sugar gives a slightly deeper molasses flavor. Omit the espresso powder if preferred.
White melting wafers: Follow the package melting directions and omit the coconut oil unless needed to thin the coating.
Peppermint flavor: For a milder cookie, reduce the peppermint extract to ½ teaspoon. Peppermint oil is more concentrated and should not replace the extract in equal amounts.
Serving: Serve with coffee, hot chocolate, or milk, or on holiday cookie trays alongside shortbread and sugar cookies.
Storage: Keep in an airtight container at cool room temperature for up to 4 days, with parchment between layers. Candy cane pieces may soften or become sticky during storage.
Freezing baked cookies: For the best appearance, freeze undecorated cookies for up to 3 months. Thaw completely, then add the coating and candy. Decorated cookies can also be frozen, but the candy topping may become sticky as it thaws.
Freezing dough: Freeze scooped dough on a lined baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen at 350°F, allowing a few additional minutes and checking for set edges and soft centers.
Batch timing: Bake six cookies per sheet, one sheet at a time. About 18 cookies require three batches, or 30-36 minutes of oven time. Refrigerate the dough for at least 10 minutes. Cool completely before decorating and allow the coating to set before packing.
Tools and Equipment: Measuring cups and spoons; two baking sheets; parchment paper; small saucepan; stovetop; stirring spoon; mixing bowls; whisk; electric mixer with beaters; flexible spatula; 2-tablespoon cookie scoop or tablespoon measure; wire cooling rack; dry microwave-safe bowl; microwave; oven; refrigerator; oven mitts; airtight container or freezer bag.