I love to include a cookie that really wows in my Christmas cookie boxes, and these chocolate peppermint sugar cookies are just the thing. Dipped halfway in white chocolate and coated with peppermint pieces, these cookies have a gorgeous appearance that really stands out. Plus, they’re super easy to make with just 7 ingredients. They’re one of my favorite cookies to put on my dessert table on Christmas Eve.
Chocolate Peppermint Sugar Cookie Recipe
These easy-to-make white chocolate-dipped chocolate peppermint sugar cookies are impossibly good. Made with sugar cookie mix, they take half as much time as your standard sugar cookie, and they taste just as good! Chocolate and peppermint is a winning combination, and these cookies are perfectly minty without being overpowering. They’re one of my favorite cookies for Christmas!
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How to Store
Store leftover chocolate peppermint sugar cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Tips for Success
- If you’re feeling adventurous, try making my homemade chocolate sugar cookies instead!
- While you can use any unsweetened cocoa powder you prefer, I like to use natural cocoa powder here because the baking soda helps to neutralize the acidity of natural cocoa powder, letting its rich flavor shine.
- If you can’t find peppermint pieces, you can just unwrap some candy canes and crush them with a rolling pin.
- Do not skip chilling this dough as it helps prevent spreading while they are baking, as well as helps it to develop the flavors.
- This cookie dough can be made ahead of time and frozen in an airtight container. When ready to bake, place the cookie dough on the counter to thaw for 30 minutes to 1 hour. Continue with step 5.
- For a cracked top cookie, slam the pan down onto the baking rack every few minutes while baking.
Chocolate Peppermint Sugar Cookies Recipe
Ingredients
- 1½ cups unsalted butter room temperature (3 sticks)
- 3 large eggs room temperature
- 2 large egg yolks room temperature
- 1½ teaspoons pure vanilla extract
- 35 ounces sugar cookie mix (2 (17.5-ounce) pouches)
- 1 cup unsweetened cocoa powder
- 2 cups white chocolate melted
- 1 cup peppermint candies broken into pieces
Equipment
- Kitchen Scale
- Stand Mixer
- Baking Sheet
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high until it is creamy and fluffy. Add the eggs and egg yolks. Beat together for 30 seconds. Add the vanilla and mix.1½ cups unsalted butter, 3 large eggs, 1½ teaspoons pure vanilla extract, 2 large egg yolks
- Add the sugar cookie mix. Mix together until incorporated. Mix in the cocoa powder until well combined.1 cup unsweetened cocoa powder, 35 ounces sugar cookie mix
- Shape the dough into a rough ball, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Once cookie dough has chilled, preheat the oven to 350°F. Line baking sheets with parchment paper.
- Remove the dough from the refrigerator and unwrap. Pinch off 2-tablespoon-sized pieces and roll them into balls. Place the balls onto prepared baking sheets, leaving at least 3 inches of space between each. Slightly flatten each ball into discs about 1½ inches in diameter.
- Bake for 10-11 minutes. The centers will still be soft.
- Remove from the oven and place onto a cooling rack to cool completely.
- Place the white chocolate in a microwave-safe bowl and microwave in 30-second increments, stirring often, until fully melted.2 cups white chocolate
- Dip each cookie halfway into the melted white chocolate. Sprinkle immediately with peppermint pieces.1 cup peppermint candies
- Let the cookies set at room temperature for 20 minutes or in the freezer for 10 minutes to harden before serving.
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