There’s a certain feeling I get every December—a quiet, happy pull toward the kitchen. It’s the call of holiday baking, and for me, it’s never complete without a batch of these Chocolate Dipped Peppermint Cookies. I consider them the crown jewel of my Christmas cookie recipes. Imagine a soft, buttery sugar cookie, one side dipped in a shell of rich dark chocolate and then showered with crushed candy canes. They are the perfect blend of elegant and cozy, making them a standout among Christmas sweets and a brilliant answer to your Christmas dessert ideas.
To me, this recipe is the heart of the season. These cookies are the ideal holiday treats to pile on a platter for friends, pack into tins for neighbors, or leave out with a glass of milk on a very special evening. As a classic example of holiday cookies, Christmas style, they bring such festive cheer to any table. If you’re searching for simple yet stunning Christmas baking ideas, let this be your starting point. The process is part of the magic—especially the fun of learning how to dip cookies in chocolate. In the end, you’re left with more than just a plate of gorgeous cookies; you’re left with the warm, comforting scent of the holidays and a truly delicious bite of comfort food.
Nothing beats a great Chocolate Dipped Peppermint Cookies. Whether you're a fan of Christmas Cookie or want to try something from our Crockpot Recipes selection, keep scrolling!
Why You’ll Love This Chocolate Dipped Peppermint Cookies
Festive flavor combo: Chocolate and peppermint balance perfectly.
Simple to make: One-bowl dough with easy dipping and sprinkling.
Stunning appearance: Looks professional but requires no skill.
Great make-ahead: Flavor improves, stores beautifully.
Ingredients & Tools
- 225 g unsalted butter, softened to room temperature
- 200 g granulated sugar
- 1 large egg, at room temperature
- 2 tsp pure vanilla extract
- 1/2 tsp pure peppermint extract
- 315 g all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 300 g high-quality dark or semi-sweet chocolate, finely chopped
- 1 tbsp coconut oil or vegetable shortening
- 4-5 candy canes or peppermint candies, crushed
Tools: Stand mixer or hand mixer, baking sheets, parchment paper, a medium bowl for the crushed candy, and a heatproof bowl for melting chocolate.
Notes: Use room temperature butter and egg for perfect texture. High-quality chocolate bars (not chips) give a smoother, shinier coating.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 2 g |
| Fat: | 9 g |
| Carbs: | 24 g |
| Fiber: | 1 g |
Serves: 24 | Prep Time: 20 minutes | Cook Time: 10-12 minutes | Total Time: 1 hour (includes cooling)
Before You Start: Tips & Ingredient Notes
- Why room temperature butter? It creams together with the sugar much more effectively, trapping air that helps the cookies rise and become tender. If your butter is too cold, your dough will be stiff; if it’s melted, the cookies will spread too much.
- Can I use peppermint essential oil? Please don’t! Stick with a pure peppermint extract made for culinary use. Essential oils are highly concentrated and not always safe for ingestion, and their flavor can be overpowering and medicinal.
- The secret to a thin, snappy chocolate shell. Adding a small amount of coconut oil or shortening to your melting chocolate is the trick. It thins the chocolate just enough for a smooth, easy dip and helps it set with a beautiful, crisp snap.
- Don’t overdo the peppermint extract. A little goes a very long way. We’re using it to complement the cookie and the candy topping, not to overwhelm your entire palate. Start with the recommended amount—you can always add a tiny bit more to the dough if you want a stronger mint flavor throughout.
How to Make Chocolate Dipped Peppermint Cookies
Step 1: First, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and granulated sugar on medium-high speed. You’ll want to mix for a good 2-3 minutes until the mixture is very pale, fluffy, and light. This step is crucial for creating that lovely soft texture.
Step 2: Now, reduce the mixer speed to low and add the room-temperature egg, vanilla extract, and peppermint extract. Mix just until everything is fully incorporated, scraping down the sides of the bowl as needed. The aroma of peppermint will start to fill the air already—it’s heavenly.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. With your mixer on low, gradually add the dry ingredients to the wet ingredients. Mix only until the flour streaks have disappeared and a soft dough has formed. Be careful not to overmix here, as that can lead to tough cookies.
Step 4: Scoop the dough into approximately 1.5-tablespoon-sized balls. You can use a cookie scoop for uniformity, or just roll them by hand. Place the dough balls about 2 inches apart on your prepared baking sheets. They don’t need to be flattened—they’ll spread just the right amount as they bake.
Step 5: Bake for 10-12 minutes, or until the edges are just barely starting to turn a light golden brown. The centers should still look soft and puffy. Honestly, it’s better to slightly under-bake them than over-bake them for that perfect soft texture. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This is important—if you dip warm cookies, the chocolate will melt into a mess.
Step 6: While the cookies cool, prepare your toppings. Place your peppermint candies or candy canes in a sturdy zip-top bag and crush them using a rolling pin or the bottom of a heavy pan. You’ll want a mix of fine crumbs and some larger pieces for texture. Set this aside.
Step 7: Now for the chocolate! Create a double boiler by placing a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Add the finely chopped chocolate and the coconut oil or shortening. Stir continuously and gently until the chocolate is completely melted and smooth. Remove the bowl from the heat.
Step 8: Take one completely cooled cookie and dip it halfway into the melted chocolate. Gently shake off any excess chocolate back into the bowl. Then, while the chocolate is still wet, generously sprinkle the crushed peppermint over the dipped portion. Place the finished cookie back onto the parchment-lined baking sheet. Repeat with all remaining cookies.
Step 9: Allow the chocolate to set completely at room temperature. This can take an hour or two, depending on the temperature of your kitchen. If you’re in a hurry, you can pop the tray into the refrigerator for about 15 minutes to speed things up. Once set, they’re ready to serve or store!
Storage & Freshness Guide
- Fridge: Not recommended—can dry out cookies and cause chocolate to sweat.
- Freezer: Freeze undecorated baked cookies or dough balls up to 3 months.
- Reviving: If cookies soften, briefly warm in a 300°F oven for 3–5 minutes to crisp.
Serving Suggestions
Complementary Dishes
- A Cheese Board — The sharp, salty notes of a good aged cheddar or a creamy brie create a fantastic savory contrast to the sweet, minty cookies, making for a more sophisticated dessert spread.
- Vanilla Bean Ice Cream — Serve a cookie or two on the side of a scoop. The warm, soft cookie against the cold, creamy ice cream is a classic textural dream.
- Candied Orange Slices — The bright, citrusy flavor of orange is another classic holiday pairing with chocolate and provides a lovely, tangy counterpoint to the richness.
Drinks
- Peppermint Hot Chocolate — It’s a match made in flavor heaven. The double dose of peppermint is wonderfully refreshing and cozy, turning your snack into a full festive experience.
- A Glass of Cold Milk — You can’t go wrong with this timeless combo. The cold milk is the perfect palate cleanser between bites of the rich, chocolate-dipped cookie.
- Earl Grey Tea — The bergamot in the tea has a subtle citrus-floral note that complements the dark chocolate beautifully without competing with the peppermint.
Something Sweet
- Classic Shortbread — A simple, buttery shortbread cookie is a great partner. It’s less sweet and lets the peppermint and chocolate cookies truly be the star of the show.
- Gingerbread Men — The warm spices of gingerbread are a fantastic flavor companion to the cool mint, offering a diverse and complete holiday cookie plate.
- Chocolate Truffles — For the ultimate chocolate lover, go all in. A rich, ganache-filled truffle alongside one of these cookies is pure, unadulterated indulgence.
Top Mistakes to Avoid
- Mistake: Dipping warm cookies. I’ve messed this up before too… if the cookies are even slightly warm, the heat will cause the chocolate to seize, become dull, and not set properly. It will just smear everywhere. Patience is key!
- Mistake: Using chocolate chips for dipping. Chocolate chips contain stabilizers that help them keep their shape in the oven, which means they don’t melt as smoothly. You’ll end up with a thick, clumpy coating instead of a thin, elegant shell.
- Mistake: Over-measuring the peppermint extract. It’s incredibly potent. Adding even an extra 1/4 teaspoon can make your cookies taste like toothpaste. Measure carefully and trust the recipe.
- Mistake: Over-baking the cookies. You want them to be soft and tender, not crisp. Take them out when the edges are just set and the centers still look a bit underdone—they’ll firm up perfectly as they cool.
Expert Tips
- Tip: For a super-professional look, use a fork to dip the cookies. Hold the cookie on the fork, dip it, tap the fork on the edge of the bowl to remove excess chocolate, then slide it off the fork onto the parchment. This gives you a cleaner finish than using your fingers.
- Tip: If your crushed peppermint has been sitting out and has absorbed moisture from the air, pop it in a low oven (200°F / 95°C) for 5-10 minutes to dry it out. This will help it stick to the chocolate better and stay crunchy.
- Tip: To get those beautiful, clean stripes of peppermint, try sprinkling from a height. Hold your hand high above the cookie when you sprinkle—this allows the pieces to fall more evenly and prevents big clumps in one spot.
- Tip: If your melted chocolate starts to thicken or set up before you’re finished dipping, you can gently re-warm it over the double boiler for a minute. Just be careful not to overheat it, as that can cause the chocolate to become grainy.
FAQs
Can I make the cookie dough ahead of time?
Absolutely! This is a great time-saver. You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days. You can also freeze the dough balls for up to 3 months. When you’re ready to bake, just let the dough balls come to room temperature on the baking sheet for about 20 minutes before popping them in the oven. The flavor often deepens after a rest in the fridge.
How should I store these cookies and how long do they last?
Store the fully decorated and set cookies in a single layer in an airtight container at room temperature. They will stay fresh and delicious for up to 5 days. You can place a sheet of parchment paper between layers if you need to stack them. Avoid the refrigerator for long-term storage, as it can cause the cookies to dry out and the chocolate to “sweat” when brought back to room temperature.
My chocolate coating is streaky or dull. What happened?
This usually means the chocolate was overheated or got a tiny bit of moisture in it. When melting chocolate, gentle, indirect heat is your best friend. Make sure all your tools are completely dry. If you see steam rising from your double boiler, the water is too hot. The ideal scenario is to have the water at a bare simmer, not a rolling boil. Properly tempered chocolate will set with a glossy finish.
Can I use milk chocolate or white chocolate instead?
Of course! The recipe is very versatile. Milk chocolate will give you a sweeter, creamier dip, while white chocolate offers a beautiful contrast and a sweeter, vanilla-like flavor that pairs wonderfully with peppermint. Just be aware that white chocolate is more delicate and can burn more easily, so melt it over very low heat.
What’s the best way to crush the candy canes without making a huge mess?
The zip-top bag method is your best bet, but for extra security, place the filled bag inside a second, heavier-duty bag. You can also crush them inside a clean kitchen towel folded over several times. Using a rolling pin, apply firm, rolling pressure rather than just pounding, which can puncture the bag. Aim for a variety of sizes for the best visual appeal.
Chocolate Dipped Peppermint Cookies: Easy Holiday Baking
Chocolate Dipped Peppermint Cookies are the perfect easy holiday cookies. This festive, buttery treat is a must-try for your holiday baking list.
Ingredients
For the Cookies:
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225 g unsalted butter (softened to room temperature)
-
200 g granulated sugar
-
1 large egg (at room temperature)
-
2 tsp pure vanilla extract
-
0.5 tsp pure peppermint extract
-
315 g all-purpose flour
-
0.5 tsp baking powder
-
0.25 tsp salt
For the Topping:
-
300 g high-quality dark or semi-sweet chocolate (finely chopped)
-
1 tbsp coconut oil or vegetable shortening
-
4-5 candy canes or peppermint candies (crushed)
Instructions
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First, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter and granulated sugar on medium-high speed. You’ll want to mix for a good 2-3 minutes until the mixture is very pale, fluffy, and light. This step is crucial for creating that lovely soft texture.01
-
Now, reduce the mixer speed to low and add the room-temperature egg, vanilla extract, and peppermint extract. Mix just until everything is fully incorporated, scraping down the sides of the bowl as needed. The aroma of peppermint will start to fill the air already—it’s heavenly.02
-
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. With your mixer on low, gradually add the dry ingredients to the wet ingredients. Mix only until the flour streaks have disappeared and a soft dough has formed. Be careful not to overmix here, as that can lead to tough cookies.03
-
Scoop the dough into approximately 1.5-tablespoon-sized balls. You can use a cookie scoop for uniformity, or just roll them by hand. Place the dough balls about 2 inches apart on your prepared baking sheets. They don't need to be flattened—they'll spread just the right amount as they bake.04
-
Bake for 10-12 minutes, or until the edges are just barely starting to turn a light golden brown. The centers should still look soft and puffy. Honestly, it's better to slightly under-bake them than over-bake them for that perfect soft texture. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This is important—if you dip warm cookies, the chocolate will melt into a mess.05
-
While the cookies cool, prepare your toppings. Place your peppermint candies or candy canes in a sturdy zip-top bag and crush them using a rolling pin or the bottom of a heavy pan. You’ll want a mix of fine crumbs and some larger pieces for texture. Set this aside.06
-
Now for the chocolate! Create a double boiler by placing a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn't touch the water. Add the finely chopped chocolate and the coconut oil or shortening. Stir continuously and gently until the chocolate is completely melted and smooth. Remove the bowl from the heat.07
-
Take one completely cooled cookie and dip it halfway into the melted chocolate. Gently shake off any excess chocolate back into the bowl. Then, while the chocolate is still wet, generously sprinkle the crushed peppermint over the dipped portion. Place the finished cookie back onto the parchment-lined baking sheet. Repeat with all remaining cookies.08
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Allow the chocolate to set completely at room temperature. This can take an hour or two, depending on the temperature of your kitchen. If you're in a hurry, you can pop the tray into the refrigerator for about 15 minutes to speed things up. Once set, they're ready to serve or store!09
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