These cookies deliver everything you want in a holiday dessert: a chewy, brownie-like center, the richness of dark chocolate, and a cool burst of peppermint. They’re simple to make, hold their shape beautifully, and have just the right amount of seasonal flair. Whether you’re baking for a party or just treating yourself, these cookies are guaranteed to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Unsalted butter
Brown sugar
Granulated sugar
Egg
Vanilla extract
Peppermint extract
Semi-sweet or dark chocolate chips (for dipping)
Crushed peppermint candies or candy canes
Directions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg, then add vanilla and peppermint extract.
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Scoop dough into 1-inch balls and place on prepared baking sheets, spacing them 2 inches apart.
Flatten slightly with your palm or the bottom of a glass.
Bake for 9–11 minutes, or until the edges are set and centers are still slightly soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Melt chocolate chips in a microwave-safe bowl or over a double boiler until smooth.
Dip half of each cooled cookie into the melted chocolate, letting the excess drip off.
Place on parchment paper and immediately sprinkle with crushed peppermint.
Let the chocolate set completely before storing or serving.
Servings and timing
This recipe yields about 24 cookies. Prep time: 20 minutes Cook time: 10 minutes Cooling and decorating time: 30 minutes Total time: 1 hour
Variations
White chocolate dip: Use white chocolate instead of dark for a sweeter contrast.
Double peppermint: Add crushed peppermint directly into the dough for more minty crunch.
Gluten-free version: Use a 1:1 gluten-free flour blend to make these cookies gluten-free.
Add espresso powder: Enhance the chocolate flavor with ½ teaspoon of instant espresso powder.
Cookie sandwich: Spread peppermint buttercream between two cookies for a fun twist.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer, then transfer to a freezer-safe bag for up to 2 months. Let frozen cookies come to room temperature before serving. Do not reheat to avoid melting the chocolate coating.
FAQs
Can I use peppermint oil instead of extract?
Yes, but peppermint oil is more concentrated. Use only a few drops in place of extract.
Why did my cookies spread too much?
Too-warm dough can cause excess spreading. Chill the dough for 15–20 minutes if your kitchen is warm.
Can I skip the peppermint?
Yes, you can omit the peppermint extract and candy for a classic chocolate dipped cookie.
How do I crush peppermint candies?
Place them in a zip-top bag and crush with a rolling pin or pulse briefly in a food processor.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days before baking.
What’s the best chocolate for dipping?
Use good-quality melting chocolate or chocolate chips. Add 1 teaspoon of coconut oil if needed to help it melt smoothly.
Do I need to temper the chocolate?
Tempering isn’t necessary for home baking. Simply melt and allow the dipped cookies to set fully at room temperature.
Can I freeze the dipped cookies?
Yes, but flash-freeze them first in a single layer to preserve the chocolate coating, then store in a sealed container.
What type of cocoa powder should I use?
Unsweetened natural cocoa powder works best. Dutch-processed can also be used for a deeper flavor.
How can I make the cookies more festive?
Use red and white sprinkles or drizzle with contrasting chocolate in addition to the crushed peppermint.
Conclusion
Dipped Chocolate Peppermint Cookies are a festive, flavorful treat that adds elegance and joy to any holiday dessert spread. With rich chocolate, cool peppermint, and a beautiful dipped finish, these cookies are both simple and show-stopping. Bake a batch to share—or keep them all for yourself. Either way, they’re sure to become a seasonal favorite.
Dipped Chocolate Peppermint Cookies are rich, chewy chocolate cookies with a brownie-like texture, dipped in melted chocolate and topped with crushed peppermint candies. These festive treats are perfect for the holiday season and make beautiful additions to cookie trays or gift boxes.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1 cup semi-sweet or dark chocolate chips (for dipping)
1/3 cup crushed peppermint candies or candy canes
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg, then add vanilla and peppermint extract. Mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
Scoop dough into 1-inch balls and place on prepared baking sheets, spacing about 2 inches apart.
Flatten each dough ball slightly with your palm or the bottom of a glass.
Bake for 9–11 minutes, or until edges are set and centers are slightly soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Melt chocolate chips in a microwave-safe bowl or over a double boiler until smooth.
Dip half of each cooled cookie into melted chocolate, allowing the excess to drip off.
Place dipped cookies on parchment paper and immediately sprinkle with crushed peppermint.
Allow chocolate to set fully at room temperature before storing or serving.
Notes
Use white chocolate instead of dark chocolate for a sweeter twist.Add crushed peppermint to the dough for extra minty flavor.Chill dough before baking if cookies are spreading too much.Espresso powder enhances the chocolate flavor—add 1/2 teaspoon if desired.Use parchment paper between layers when stacking dipped cookies to prevent sticking.
