These delicious chocolate peppermint cookies are topped with peppermint flavored white chocolate and candy canes. Perfect for Christmas!
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.
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.
- 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.
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.
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.
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.
More Cookie Recipes
- Chocolate Cookies
- Peanut Butter Cookies
- Chocolate Chip Cookies
- White Chocolate Chip Cookies
- Oatmeal Cookies
- Shortbread Cookies
Peppermint Cookies
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
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
- 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.
- 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.
- 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.
- Freezing: They are also freezer friendly for up to 3 months. Thaw overnight in the fridge.
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.
That is awesome Janette! Thanks for the great review!