These easy cookies feature one of the most festive flavor combinations: peppermint and chocolate! Boasting crispy edges with soft centers, this is one of my favorite cookie recipe to enjoy around Christmas time.
Unpopular opinion: I hate peppermint and chocolate.
But then... "Mimi. Why on earth are you sharing a chocolate and peppermint cookie recipe?" Well my strange and unpredictably picky taste buds have - for some reason - decided these cookies get a pass. I am in love with the flavor, and I couldn't imagine these cookies without peppermint (although, if you have an absolute-no-peppermint-under-any-circumstances policy, you can leave it out).
You'll still never catch me enjoying mint chocolate chip ice cream though. That's a definite no go for me.
peppermint chocolate cookies ingredients:
• flour
• cocoa powder
• baking soda
• salt
• butter
• brown sugar: you can use granulated sugar if you prefer a crispier cookie, but I love the chewy texture the brown sugar brings to the table!
• peppermint extract: a little goes a long way! So make sure to measure very carefully. It's also a good idea to AVOID measuring directly over your main bowl of ingredients - been there, regret that. If you're not a huge peppermint fan, or you don't have any extract on hand, feel free to leave it out and make some regular chocolate cookies instead!
• egg
• coarse raw sugar: optional - for rolling your cookie dough log in before slicing the cookies. It adds some really nice crunch to the edges of the cookies!
• white melting chips or candy melts: I prefer these morsels over regular white chocolate because a) they melt pure white, while white chocolate can be a bit on the yellowish side of things, and b) white chocolate is fussier and a bit more difficult to work with.
• oil: adding a touch of neutral flavored oil to your melting candy will make it easier to work with and give you a nicer finish!
• candy canes: also optional - for sprinkling over the cookies after dipping in / drizzling over the melting candy!
how to make peppermint chocolate slice and bake cookies:
1. Whisk together dry ingredients.
2. Cream together butter and sugar.
3. Whisk in egg and peppermint extract (if using).
4. Combine wet and dry ingredients. Mix together until you have a thick, sticky dough.
5. Shape dough into 2 logs.
6. Wrap dough logs in plastic wrap and chill until solid.
7. (Optional) Roll logs in coarse sugar for added crunch, then slice into cookies.
8. Arrange on baking sheet & bake!
9. Cool on baking sheet for 5 minutes, then transfer onto a wire rack to cool completely.
10. Melt candy until smooth.
11. Mix oil into melted candy.
12. Dip cooled cookies in melted candy & sprinkle candy canes on top. Chill the cookies for 10 to 15 minutes in the fridge to allow the candy to set before serving!
peppermint chocolate cookies storage:
You can store the cookie dough logs in the fridge for up to 2 days. You can also freeze the logs for up to 2 months. If freezing, wrap the dough logs in a layer of aluminum foil over the layer of plastic wrap to prevent freezer burn. Defrost the cookie dough in the fridge overnight before slicing and baking.
To store the baked cookies, keep in an airtight container at room temperature for up to 5 days or 1 to 2 weeks in the fridge. If you dipped your cookies in melted candy, avoid stacking the cookies directly on top of each other, otherwise they may stick. Separate stacked layers of cookies with parchment paper if needed.
Check out these other recipes!
• Cinnamon Roll Cookies
• Easy Thumbprint Cookies
• Candy Cane Cookies
• Snowball Cookies
Peppermint Chocolate Slice and Bake Cookies Recipe
Ingredients
For the peppermint chocolate slice and bake cookies:
- 2 & ¼ cups (270g) all-purpose flour, spoon and leveled
- ½ cup (60g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks / 225g) unsalted butter, softened to room temperature
- ¾ cup (150g) packed brown sugar, light or dark
- ½ teaspoon peppermint extract *see notes
- 1 large egg, at room temperature
- coarse raw sugar (optional - for rolling)
(Optional) For the candy dip:
- ½ cup (85g / 3oz) white melting chips or candy melts **see notes
- 2 teaspoons vegetable oil
- 2 candy canes, crushed
Instructions
- Make the cookie dough: In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Whisk to combine, and set aside.
- In a large bowl, combine butter and brown sugar. Using an electric mixer fitted with the beater attachment, or a wooden spoon by hand, cream together until well combined and lightens in color (about 2 minutes with an electric mixer at medium speed or 3 minutes by hand).
- Add the egg and peppermint extract (if using) to the butter mixture, and mix together until combined. Add the dry ingredients and stir until you have a thick, sticky dough and no longer see dry streaks of flour or cocoa.
- Divide the dough in half and transfer each half onto a large piece of plastic wrap. Shape the dough halves into 2 large logs that are about 8 inches long. If the dough is too sticky to use your hands, use the plastic wrap as your guide.
- Wrap the logs tightly, and chill in the fridge for 2 to 3 hours, or until firm. A longer chill is important to get clean cuts and avoid overspreading as the cookies bake.
- Preheat your oven to 350°F. Line 2 large baking sheets with parchment paper, and set aside.
- Pull a dough log out of the fridge and unwrap. (Optional) roll the log in some coarse sugar for added crunch if desired.
- Place the log onto a cutting board and slice into 15 equal cookies. Arrange each cookie on your baking sheet, leaving about 2 inches of space between each one. Repeat with the second log of dough.
- Bake the cookies in the center of your preheated 350°F oven for 12 to 14 minutes, or until puffed and the surface is no longer shiny. If you're baking both trays of cookies at the same time, place 2 oven racks close to one another in the center to bake the rays on. About halfway through the bake, swap the trays places so they bake evenly. Otherwise, you can bake each sheet of cookies separately, just make sure to keep the other cookie sheet in the fridge until ready to bake.
- Cool the cookies for 5 minutes on the baking sheet, then transfer onto a wire rack. Set aside to cool completely.
- (Optional) Make the white candy dip: In a medium sized heat / microwave safe bowl, add white melting chips or candy melts. Melt over a bain-marie or in your microwave.To melt over a bain-marie, fill a small pot with about 1 inch of water and bring the water up to a gentle simmer. Place the bowl on top of the pot (making sure the bottom of the bowl doesn't touch the water). Heat, stirring occasionally, until the mixture is melted and smooth.To melt in the microwave, heat the mixture on high for 20 seconds. Pause to stir, and continue heating in 10 second intervals, stirring after each burst, until fully melted and smooth.
- Add oil to the melted candy, and mix until combined.
- Dip the sides of your cooled cookies in the candy or drizzle overtop. While the candy is still wet, sprinkle some crushed candy canes on top. Place in the fridge for 10 to 15 minutes to allow the candy to set before serving!
Notes
Enjoy!
Leave a Comment