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    Home » Cookies

    Peppermint Cookies

    Published: Dec 1, 2020 Updated: Dec 11, 2020 by Alison Hope · This post may contain affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe
    Peppermint Cookies

    These delicious chocolate peppermint cookies are topped with peppermint flavored white chocolate and candy canes. Perfect for Christmas!

    Stack of cookies topped with white chocolate and candy canes.

    These peppermint cookies have all the peppermint flavor you can dream of! There’s peppermint flavor in the cookies and more peppermint flavor in the white chocolate and crushed candy cane topping.

    They are gorgeous looking and make the perfect Christmas cookie.

    And if you love peppermint as much as we do then you’ll also love our peppermint bark, peppermint ice cream and peppermint patties.

    Peppermint cookies stacked up on a plate.

    How To Make Peppermint Cookies

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add softened butter, white sugar and brown sugar to your stand mixer and cream them together until smooth.
    • Now add in peppermint extract and egg and mix in.
    • Add all purpose flour, cocoa powder, baking soda and salt and mix into a cookie dough.
    • Add a tablespoon of milk and mix in.
    Step by step process photo collage of making the cookie dough for peppermint cookies.
    • Break off pieces of the dough and roll it into balls. Place them evenly onto a parchment lined baking tray. Aim to get 20 balls from your batch.
    • Press down on them with a fork to flatten.
    • Bake at 350°F for 10 minutes.
    • Allow to cool completely before doing the topping.
    Step by step process photo collage of making peppermint cookies.

    White Chocolate Topping

    • Add white chocolate and coconut oil to a microwave safe bowl and microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted.
    • Stir in peppermint extract.
    • Use a teaspoon to spoon the white chocolate over the cookies so that they are covered from the top.
    • Immediately sprinkle on crushed candy canes. Place the tray in the fridge for the chocolate to set.
    Cookies topped with white chocolate and candy canes in a stack.

    What Kind of White Chocolate is Best?

    You can use any white chocolate that melts down well for the topping. This can be baking chocolate or white chocolate chips or really any kind of premium white chocolate.

    It’s ideal to check if it has cocoa butter listed prominently as an ingredient as often this is a good indicator that it will melt down well.

    Cookie leaning against a stack of cookies.

    Storing and Freezing

    These cookies keep well covered at room temperature (if weather is cool, otherwise chocolate will melt) for 3-4 days. They also do very well in the fridge in a covered container for up to 10 days. Keeping them in the fridge can be preferable as the chocolate topping stays nice and firm.

    They are also freezer friendly for up to 3 months. Thaw overnight in the fridge.

    Stack of cookies topped with white chocolate and candy canes.

    More Cookie Recipes

    1. Chocolate Cookies
    2. Peanut Butter Cookies
    3. Chocolate Chip Cookies
    4. White Chocolate Chip Cookies
    5. Oatmeal Cookies
    6. Shortbread Cookies
    Peppermint cookies in a stack with the top cookie broken in half.
    Peppermint cookies

    Peppermint Cookies

    These delicious chocolate peppermint cookies are topped with peppermint flavored white chocolate and candy canes. Perfect for Christmas!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Servings: 20
    Calories: 235kcal
    Author: Alison

    Ingredients

    • ½ cup Butter Softened*
    • ½ cup White Granulated Sugar
    • ½ cup Light Brown Sugar
    • ½ tsp Peppermint Extract
    • 1 Large Egg
    • 1 cup All Purpose Flour
    • ⅔ cup Cocoa Powder Unsweetened
    • 1 tsp Baking Soda
    • ¼ tsp Salt
    • 1 Tbsp Milk

    White Chocolate Topping:

    • 14 ounces White Chocolate
    • 1 tsp Coconut Oil
    • 1 tsp Peppermint Extract
    • ¼ cup Crushed Candy Canes
    US Customary – Metric

    Instructions

    • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Set aside.
    • Add softened butter and white and brown sugar to your stand mixer and cream them together until smooth.
    • Add peppermint extract and egg and mix in.
    • Add the all purpose flour, cocoa powder, baking soda and salt and mix it with a spoon into a thick cookie dough (don't use your electric mixer for this part).
    • Add the milk and mix in.
    • Break off pieces of the dough and roll it into balls. Place the balls evenly on your parchment lined baking tray. Aim to get 20 balls from your batch.
    • Press down on them with a fork to flatten.
    • Bake for 10 minutes. Allow to cool completely before doing the topping.
    • Break up the white chocolate and add to a microwave safe bowl with the coconut oil. Microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted.
    • Stir in peppermint extract. If the chocolate is a bit too thick to easily work with then stir in another teaspoon of coconut oil.
    • Use a teaspoon to spoon the white chocolate over the cookies so that they are covered from the top.
    • Immediately sprinkle on the crushed candy canes. Place the whole tray in the fridge for the chocolate to set.

    Video

    Notes

    1. Butter: If you forget to take your butter out to soften, then just cut it into cubes and beat it in your stand mixer for a few minutes to soften before you add the white and brown sugar. 
    2. White Chocolate: You can use any white chocolate that melts down well for the topping. This can be baking chocolate or white chocolate chips or really any kind of premium white chocolate. It’s ideal to check if it has cocoa butter listed prominently as an ingredient as often this is a good indicator that it will melt down well.
    3. Storing: These cookies keep well in an airtight container at room temperature (if weather is cool, otherwise chocolate will melt) for 3-4 days. They also do very well in the fridge in a covered container for up to 10 days. Keeping them in the fridge can be preferable as the chocolate topping stays nice and firm.
    4. Freezing: They are also freezer friendly for up to 3 months. Thaw overnight in the fridge.

    Nutrition

    Serving: 1Cookie | Calories: 235kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 157mg | Potassium: 118mg | Fiber: 1g | Sugar: 24g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    « Oatmeal Chocolate Chip Cookies
    Peppermint Ice Cream »
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Janette

      December 15, 2020 at 11:29 am

      These are so easy to make and so good. Made them with my kids and we are in love with them as a Christmas cookie. My kids said they want to make these every year.5 stars

      Reply
      • Alison Hope

        December 15, 2020 at 11:31 am

        That is awesome Janette! Thanks for the great review!

        Reply

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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