Be the star of the cookie exchange this year with a batch of homemade Chocolate Peppermint Sugar Cookies! Perfectly baked chocolate cookies are dipped halfway in melted white chocolate and sprinkled with peppermint pieces.
Chocolate Peppermint Christmas Cookies
Santa’s going to love what he finds next to his glass of milk this year! These easy-to-make dipped chocolate peppermint Christmas cookies are impossibly good. If you love the classic Christmas combo of chocolate and peppermint, these cookies are right up your alley!
Dipped cookies are always a big hit at cookie exchanges. Although dipping a cookie isn’t difficult, everyone’s always so impressed by the extra effort! Plus, biting into white chocolate and peppermint coated around a delicious chocolate cookie is a total treat.
Why You’ll Love this Holiday Sugar Cookies Recipe:
- Dipped: You’re going to love dipping and sprinkling these cookies!
- Festive: Reminiscent of peppermint bark, these chocolatey peppermint cookies are festive as can be.
- Easy: Homemade doesn’t mean hard. This is a wonderfully easy to follow Christmas cookie recipe!
How to Make Chocolate Peppermint Sugar Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Beat together the sugar, butter, and brown sugar. Then, beat in the eggs and yolks, then the vanilla.
- Mix in the remaining dry ingredients.
- Shape the dough into a ball, cover, and refrigerate.
- Preheat the oven and prepare a baking sheet.
- Unwrap the dough and roll it into small balls.
- Bake.
- Cool completely.
- Dip each cookie halfway into the white chocolate and sprinkle with peppermint bits.
- Let the cookies set at room temperature.
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.
Do not skip this step! It’s important to let the dough chill, that way when it bakes in the hot oven, the cookies don’t spread into a flat shape from the heat.
Yes, you can! Feel free to shape these cookies however you’d like.
The best way to store these cookies is in an airtight container at room temperature, where they’ll stay fresh for up to 5 days.
That’s not necessary. As long as the cookies are room temperature and not still warm at all, they’ll dip like a dream.
Soft, yet chewy chocolate cookies are dipped and sprinkled to perfection! When it comes to Christmas cookies, it’s hard to beat these homemade pepperminty treats!
Trust me – no store-bought cookie can compete with these dipped cookies. Between the flavor and consistency, they really can’t be beat!
Recipe Tips and Notes
- For a cracked top cookie, slam the pan down onto the baking rack every few minutes while baking.
- Do not skip chilling this dough as it helps prevent spreading while they are baking, as well as helps it to develop the flavors.
- If you can’t find peppermint pieces, you can just unwrap some candy canes and crush them with a rolling pin.
What kind of white chocolate should I use for dipping?
I’ve found that white chocolate chips are the easiest to melt.
Can I add peppermint extract to the cookie dough?
You sure can! Just toss in one tablespoon – any more than that will greatly overpower the rest of the ingredients. Peppermint extract is no joke!
This Christmas, treat everyone in your home to the most incredible cookies that are chocolatey, pepperminty, and oh so festive!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Chocolate Peppermint Sugar Cookies Recipe
Ingredients
- 1⅔ cups granulated sugar 333 grams
- 1½ cups unsalted butter 339 grams, room temperature (3 sticks)
- ½ cup brown sugar 107 grams
- 3 large eggs 150 grams, room temperature
- 2 egg yolks 28 grams, room temperature
- 1½ teaspoons pure vanilla extract 6 grams
- 3½ cups all-purpose flour 420 grams
- 1 teaspoon baking powder 4 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon kosher salt 3 grams
- 1 cup unsweetened cocoa powder 84 grams
- 2 cups white chocolate 340 grams, melted
- 1 cup peppermint candies broken into pieces
Equipment
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, butter, and brown sugar on high for 2 minutes to ensure that it is creamy and fluffy. Add the eggs and egg yolks. Beat together for 30 seconds. Add the vanilla and mix.1⅔ cups granulated sugar, 1½ cups unsalted butter, ½ cup brown sugar, 3 large eggs, 2 egg yolks, 1½ teaspoons pure vanilla extract
- Add the flour, baking powder, baking soda, and salt. Mix together until incorporated. Mix in the cocoa powder until well combined.3½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 cup unsweetened cocoa powder
- 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.
Notes
- 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.
- Do not skip chilling this dough as it helps prevent spreading while they are baking, as well as helps it to develop the flavors.
- If you can’t find peppermint pieces, you can just unwrap some candy canes and crush them with a rolling pin.
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