Peppermint Dipped Chocolate Cookies
Rich, chewy chocolate cookies dipped in cool, creamy peppermint perfection — these peppermint dipped chocolate cookies are pure holiday magic in every bite!
These delicious cookies combine two of my favorite flavors, peppermint and chocolate. And the best part is how quick and easy they are to make!
You guys, I can’t wait to share these peppermint dipped chocolate cookies with you. Oh my goodness, they are so freaking good!
When your kitchen smells like cocoa and crushed candy canes, you know the holiday season has officially begun. I love a cookie that’s easy to make (because my boys tend to inhale them before they’ve even cooled), and this one’s a total lifesaver — just mix, scoop, bake, and dip.
No rolling, no cutting, no complicated decorating. Just rich, chocolatey, peppermint bliss that practically screams Christmas cheer!
Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!
Why You’ll Love This Recipe
These peppermint chocolate cookies are the perfect combination of rich chocolate flavor and cool, minty sweetness. They’re chewy, fudgy, and look like something straight out of Santa’s workshop.
Plus, they’re a dream for busy bakers — you only need a few pantry staples, a bowl, and a cookie sheet. Whether you’re prepping for a cookie exchange, a holiday party, or just sneaking one (or three) while wrapping gifts, these cookies deliver the perfect festive flavor every single time.
I have a lot of recipes that involve chocolate and peppermint, because I love the flavor combo so much. Some of my go-tos include these candy cane brownie blossoms, candy cane brownie cake pops, and candy cane brownies.
But this peppermint dipped chocolate cookie recipe has quickly become my favorite because it is such a quick process to make them!
Let’s get started with a few simple ingredients from the grocery store; flour, cocoa powder, butter, and chocolate chips to start. Now make sure that you have your kitchen stocked with a few baking essentials.
It’s nice to have a treat to serve guests that looks this festive! These Christmas cookies have appeared for several years in our annual baking exchanges (thanks to Jen, for the original recipe, and Deanna, who made a few modifications).
I will be putting these lovelies on my “must-bake list” every Christmas. I truly love a cookie that doesn’t require rolling or cutting or decorating with icing, you know what I mean?
These double chocolate peppermint cookies are super easy to make because they are a simple drop cookie. Once they have been baked and cooled, you then dip them into melted Wilton peppermint candy melts for a festive look.
In recent years, these Wilton melts have been hard to find (I mean, they are not even on Amazon anymore!), so I have started to make my own peppermint white chocolate to dip the cookies into.
How to Make Homemade Candy Cane White Chocolate
- 12 oz bag Wilton white candy melts – These melt into a silky-smooth base for your peppermint dip.
- 10 oz Crushed peppermint candy cane bits – Use 4 tablespoons per bag of Wilton chocolate.
1. In a food processor, crush the candy cane bits even more, until the mixture resembles coffee grounds. You still want to have bits of candy cane pieces (think fine, but not powdery).
2. Mix approximately 4 tablespoons of this crushed candy cane with 1 bag of Wilton white melting chocolate to create your own peppermint chocolate mixture for dipping.
Peppermint Dipped Chocolate Cookies
Ingredients
- Butter, softened – Use room temperature butter for easy mixing with the sugar.
- White sugar – Adds sweetness and helps your cookies spread just enough while baking.
- Eggs – They bind your dough together and give it structure and richness.
- Vanilla extract – Adds warm, cozy depth to balance all that peppermint.
- Peppermint extract – The star of the show! This gives your cookies that signature refreshing mint flavor.
- All-purpose flour – The sturdy base of the cookies.
- Cocoa powder – For that bold chocolate flavor that pairs perfectly with peppermint.
- Baking soda – Helps your cookies puff up just right for that soft, chewy bite.
- Salt – Just a pinch makes all the sweet flavors pop.
- Semi-sweet chocolate chips – For double the chocolatey goodness.
- Wilton Peppermint Candy Melts – For that festive candy cane crunch. Make your own peppermint chocolate if these are hard to find!
Instructions
1. In a large bowl, beat butter, sugar, eggs, and extracts until light and fluffy.
2. Combine the dry ingredients — flour, cocoa powder, baking soda, and salt — in a medium bowl.
3. Stir into the butter mixture until well blended.
4. Fold in the chocolate chips.
5. Drop by rounded teaspoonfuls onto parchment-lined baking sheets.
6. Bake for 8-10 minutes at 350 degrees.
7. Remove from oven and transfer to a cooling rack.
8. Melt peppermint candy melts in a small microwave-safe dish, stirring occasionally, until smooth.
9. Dip half of each cookie in chocolate and place on parchment paper to set.
How to Store These Chocolate Cookies
Once cooled, store your cookies in an airtight container at room temperature for up to two weeks. For longer storage, pop them into a freezer bag and freeze until you’re ready to serve.
Tips and Tricks
- Always start with room temperature butter for the best cream and cookie texture.
- Use a cookie scoop for perfectly sized cookies every time.
- Use silicone liners for easy cleanup and evenly baked cookies.
- If you are making your own peppermint white chocolate, crush candy canes just before adding them so they stay crisp and colorful.
- Double or triple this recipe for your next cookie exchange or holiday party.
- Melt your chocolate in short bursts in the microwave to avoid scorching.
- Add a drizzle of melted chocolate over the dipped edge for an extra fancy look.
Frequently Asked Questions
How do I keep my cookies soft and chewy?
Store them in an airtight container once cooled. You can even add a slice of bread inside the container to help maintain moisture.
Can I use white chocolate instead of candy melts?
Yes! Melt white chocolate chips or almond bark with a little coconut oil for smooth dipping and mix in crushed peppermint candies for flavor.
Can I freeze peppermint cookies?
Absolutely. Place cooled cookies in a freezer bag or wrap in plastic wrap before freezing. Thaw on the counter before serving.
Can I use brown sugar instead of white sugar?
You can, but it’ll make the cookies denser and chewier with a slight caramel note.
What’s the best way to melt chocolate for dipping?
Use the microwave in 20-second intervals, stirring between each one, until the chocolate is completely melted and smooth.
My Tips for Holiday Baking
- Double or triple recipes to make large batches of goodies. This allows cookies and bars to be made in an assembly line fashion and speeds up the process.
- Pick holiday recipes that complement each other and look good plated together. For example, every year I like to make candy cane brownies, eggnog cookies, cranberry and pistachio shortbread, and peppermint dipped chocolate cookies for a good variety.
- Participate in a Holiday Baking Exchange! This is a great way to prepare for a season of holiday entertaining.
- Start baking early and store goodies in the freezer until they are needed. I use these large Rubbermaid food storage containers to save a mixture of cookies and bars in my freezer so that I have them ready to go for Christmas parties and gatherings all season long.
These peppermint dipped chocolate cookies have become a family favorite that I bake every year. They’re festive, delicious, and the perfect treat to share.
If you love these peppermint dipped chocolate cookies, please give them a five-star review and help me share them on Facebook or Pinterest so that others may enjoy them too.
Peppermint Dipped Chocolate Cookies
Ingredients
- 1 cup butter softened
- 1 ½ cups white sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2 cups flour
- ⅔ cups cocoa powder
- ¾ tsp baking soda
- ¼ tsp salt
- 2 cups semi-sweet chocolate chips
- 12 oz bag Wilton Peppermint Candy Melts or white chocolate candy cane mixture
Instructions
- In a large bowl, beat butter, eggs, sugar, and extracts until light and fluffy.
- Combine the flour, cocoa powder, baking soda, and salt in a medium bowl.
- Stir into the butter mixture until well blended.
- Fold in the chocolate chips.
- Drop by rounded teaspoonfuls onto parchment-lined baking sheets.
- Bake for 8-10 minutes at 350 degrees.
- Remove from oven and place on a cooling rack.
- When completely cooled, melt peppermint candy melts in a small microwave-safe dish.
- Dip cookies partially in chocolate and place on parchment paper to set.
Notes
- Always start with room temperature butter for the best cream and cookie texture.
- Use a cookie scoop for perfectly sized cookies every time.
- Use silicone liners for easy cleanup and evenly baked cookies.
- If you are making your own peppermint white chocolate, crush candy canes just before adding them so they stay crisp and colorful.
- Double or triple this recipe for your next cookie exchange or holiday party.
- Melt your chocolate in short bursts in the microwave to avoid scorching.
- Add a drizzle of melted chocolate over the dipped edge for an extra fancy look.
Nutrition
