Dark Chocolate Peppermint Cookies

These Dark Chocolate Peppermint Cookies are dipped in white chocolate and sprinkled with crushed candy canes. This Christmas cookie recipe is sure to be a holiday favorite!

dark chocolate cookies dipped in white chocolate and topped with crushed peppermint on gold cooling rack and white cake stand on black and white check tablecloth

Originally posted in 2018. Edited & updated December 2020.

This peppermint cookie recipe is my OG Christmas cookie! I love how the peppermint extract and candy canes strike the perfect balance with the dark chocolate. Kid you not, I make these every single year to package up and give to coworkers and friends. This recipe makes a large batch of 36 cookies and they package up so beautifully. Whether you are looking for an easy Christmas cookie or just like a good mint chocolate combo, these are for you!

Let’s make some!

dark chocolate cookies dipped in white chocolate and topped with crushed peppermint on gold cooling rack on black and white check tablecloth

First, let’s talk…

Tips to Making Perfect Peppermint Cookies

  1. Spoon and level your flour. Measuring your flour correctly is the most important part when making cookies! Too much flour and you’ll end up with hockey pucks, which we definitely do not want. The most accurate way to measure your flour when baking is by spooning and leveling. If you aren’t familiar with this, all you do is take a spoon and scoop the flour into your measuring cup. You want the flour to be fluffy and not packed down so simply scoop it into your measuring up and do not pack it down! When your measuring cup is full, simply run the back of a knife over top of the measuring cup to knock off any excess flour. 
  2. Roll your dough. I suggest using a tablespoon or cookie scoop to get your cookies all the same size, but I also recommend rolling your dough into more of a ball with your hands after you scoop it. This will help you get taller (less flat) pretty cookies!
  3. Use a deep bowl for white chocolate. When you are ready to dip your cookies into the white chocolate, you’ll want a deeper bowl that will allow you to dip half of the cookie easily into the white chocolate to coat. 
  4. Make it your own. If you don’t care for peppermint simply omit the peppermint extract and crushed candy canes. They are delicious without as well!

 

dark chocolate cookies dipped in white chocolate and topped with crushed peppermint on black and white check tablecloth

What You Need to Make Dark Chocolate Peppermint Cookies

To make these easy peppermint cookies, you will need the following ingredients. See the full recipe card below for detailed amounts and instructions! 

  • Flour – All purpose flour is what this recipe calls for.
  • Cocoa powder – I like to use dark cocoa powder in these cookies, but regular will work as well.
  • Baking soda – This helps our cookies rise a bit when baking.
  • Butter – You’ll want unsalted butter for this recipe. 
  • Sugar – You’ll need both granulated sugar and brown sugar for this recipe. Adding brown sugar helps us get the most amazing chew to our cookies!
  • Sea salt – Believe it or not, the salt helps bring out the chocolate flavoring.
  • Eggs – Two will do the trick.
  • Peppermint extract – This goes in our cookie dough and it is not to be missed! Adds such amazing flavor to the dark chocolate.
  • White chocolate – Any type of white melting chocolate will do! I usually grab one bag for these.
  • Candy canes – I usually use about 3 crushed candy canes for this recipe!

 

dark chocolate cookies dipped in white chocolate and topped with crushed peppermint on gold cooling rack on black and white check tablecloth

How to Make These Dark Chocolate Peppermint Cookies

To make these peppermint cookies, simply:

  1. Make cookie dough: In a large bowl, whisk together flour, dark cocoa, baking soda, and sea salt. Set aside. In a stand mixer, fitted with the paddle attachment, beat butter, sugar, and brown sugar on medium speed until mixture is light and smooth. Reduce to a low speed and add in eggs and peppermint. Beat until well combined. Add in flour mixture 1/2 cup at a time until just combined. Chill dough overnight or at least one hour. You can skip chilling if you’re in a rush. You just may loose a little of the taller cookie shape.
  2. Bake: Scoop around 1 tablespoon of dough and roll into a ball (I like for my cookies to have a little height so I roll mine after I scoop). Place on baking sheet 2 inches apart and bake at 350° for 10 minutes or until middle has set. Allow cookies to cool completely.
  3. Dip and sprinkle: Once cool, dip half of the cookie into the melted white chocolate and sprinkle with crushed candy cane. Let chocolate set about 10 minutes before eating. 

To store: Once fully set, store in an air tight container at room temperature for up to 3 days. 

 

dark chocolate cookies dipped in white chocolate and topped with crushed peppermint on black and white check tablecloth

More Holiday Recipes You’ll Love!

 

dark chocolate cookies dipped in white chocolate and topped with crushed peppermint on gold cooling rack on black and white check tablecloth

Dark Chocolate Peppermint Cookies

Yield: 36 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

These Dark Chocolate Peppermint Cookies are dipped in white chocolate and sprinkled with crushed candy canes. This Christmas cookie recipe is sure to be a holiday favorite!

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup dark cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon peppermint extract
  • 1 bag white melting chocolate
  • Crushed candy canes

Instructions

    1. Make cookie dough: In a large bowl, whisk together flour, dark cocoa, baking soda, and sea salt. Set aside. In a stand mixer, fitted with the paddle attachment, beat butter, sugar, and brown sugar on medium speed until mixture is light and smooth. Reduce to a low speed and add in eggs and peppermint. Beat until well combined. Add in flour mixture 1/2 cup at a time until just combined. Chill dough overnight or at least one hour. You can skip chilling if you're in a rush. You just may loose a little of the taller cookie shape.
    2. Bake: Scoop around 1 tablespoon of dough and roll into a ball (I like for my cookies to have a little height so I roll mine after I scoop). Place on baking sheet 2 inches apart and bake at 350° for 10 minutes or until middle has set. Allow cookies to cool completely.
    3. Dip and sprinkle: Once cool, dip half of the cookie into the melted white chocolate and sprinkle with crushed candy cane. Let chocolate set about 10 minutes before eating. 

Notes

To store: Once fully set, store in an air tight container at room temperature for up to 3 days. 

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Did you make this recipe?

I can’t wait to hear what you think of these Dark Chocolate Peppermint Cookies! When you make them, be sure to leave an amazing review in the comments below or tag #goingforgrace on social!

 

 

Welcome!

I'm Lauren, creator here at GFG. My husband Michael and I live in Tennessee. I'm into classic style, British baking shows, and pretty finds. My motto is dress like Kate, work like Reese, and entertain like Martha!

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