If you’re looking for a festive, rich treat that bursts with holiday cheer, the Chocolate Peppermint Slice-and-Bake Cookies Recipe is absolutely the one to try. These cookies combine deeply chocolatey dough with the spirited freshness of peppermint, making every bite a delightful dance of flavors. What’s more, slice-and-bake means they’re incredibly easy to prepare yet impressively elegant, perfect for sharing with family, friends, or simply indulging yourself during the cozy season.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in building the flavor and texture that make this cookie recipe so special. From the creamy butter that ensures softness to the peppermint extract that adds a cool zing, every item is essential.
- 1 cup unsalted butter, at room temperature: Provides a creamy, tender base for the dough and balances sweetness.
- 3/4 cup powdered sugar: Adds delicate sweetness and helps create a light, fluffy texture.
- 1 large egg, at room temperature: Binds ingredients together while contributing to richness.
- 1 tsp vanilla extract: Enhances the overall flavor, adding a warm, aromatic note.
- 1/4 tsp peppermint extract: Infuses the cookies with that signature refreshing peppermint essence.
- 2 cups (250 g) all-purpose flour: The sturdy foundation for the cookie’s structure.
- 1/2 cup dark cocoa powder: Gives bold chocolate flavor and a beautifully dark color.
- 1/4 tsp salt: Balances sweetness and intensifies the chocolate notes.
- 1/2 cup mini chocolate chips: Adds pockets of melty chocolate in every bite.
- 8 oz white chocolate, chopped: For dipping and topping, bringing a creamy contrast.
- 1 tbsp coconut oil: Ensures smooth melting when combining with the white chocolate.
- 3 candy canes, crushed up: Provides a crunchy peppermint topping, finishing the festive look and adding texture.
How to Make Chocolate Peppermint Slice-and-Bake Cookies Recipe
Step 1: Creaming the Butter and Sugar
Start by beating the butter in your stand mixer fitted with a paddle attachment for about a minute until it’s smooth and creamy. Then add the powdered sugar and continue beating until that mixture is light and fluffy—this step creates the perfect base texture that will keep your cookies tender and melt-in-your-mouth. Next, incorporate the egg, vanilla, and peppermint extracts on high speed, blending everything together into a luscious batter that promises flavor in every bite.
Step 2: Combining the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt thoroughly. This ensures even distribution of chocolate and seasoning throughout the dough. Slowly add this mixture into the wet ingredients while the mixer runs on low speed, stirring just until everything is combined. Then gently fold in the mini chocolate chips, so they become little bursts of joy nestled inside your cookie dough.
Step 3: Shaping the Dough Logs
Transfer the dough to a floured surface and divide it into two equal halves. Using floured hands, roll each half into a log about 2 1/2 inches in diameter and 8 inches long. Wrapping the logs tightly in plastic wrap is essential as it helps maintain their shape as they chill. Pop them into the fridge for at least 4 hours or ideally overnight—this resting time firms up the dough and intensifies the peppermint and chocolate flavours.
Step 4: Baking the Cookies
Preheat your oven to 350°F (175°C) and get a baking sheet lined with parchment paper ready. Slice each chilled log into 12 round cookies about 1/4 inch thick. Space them about 2 inches apart on your tray to give them room to spread just perfectly. Bake for 14-16 minutes, keeping an eye out for edges turning firm and lightly browned, signaling they’re done. Once out of the oven, let them cool for a few minutes before transferring to a wire rack to cool completely.
Step 5: Decorating with White Chocolate and Candy Canes
To add that extra festive flair, gently melt your chopped white chocolate together with coconut oil in 30-second bursts in the microwave, stirring between each session until silky smooth. Dip each cookie halfway into this luscious white chocolate, then place it back onto the parchment-lined sheet. Immediately sprinkle crushed candy canes on top while the chocolate is still wet—this gives a gorgeous contrast of texture, flavor, and that charming holiday sparkle. Chill them in the fridge until the chocolate sets firm.
How to Serve Chocolate Peppermint Slice-and-Bake Cookies Recipe
Garnishes
The crushed candy canes on top aren’t just decorative—they bring a lively crunch and refreshing peppermint bite that perfectly contrasts the smooth chocolate. If you want to get extra creative, try sprinkling a hint of edible glitter or a few peppermint leaves for a fresh twist.
Side Dishes
These cookies pair wonderfully with a hot cup of dark coffee or a creamy mug of peppermint hot chocolate, reinforcing those holiday flavors. They also make a delightful companion to a bowl of vanilla ice cream for an indulgent dessert treat.
Creative Ways to Present
You can stack the cookies in festive tins or wrap them with ribbons as thoughtful gifts. Serving them on a platter sprinkled with whole candy canes and mini chocolates amps up the holiday charm and is bound to impress your guests visually as well as on the palate.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to one week to maintain their soft, chewy texture. Make sure they’re well protected from moisture for the best taste experience.
Freezing
If you want to enjoy these treats longer, freeze the unbaked dough logs wrapped tightly in plastic wrap for up to 3 months. When ready to bake, just thaw overnight in the fridge and proceed as usual. Alternatively, fully baked and decorated cookies can be frozen in a single layer on a baking sheet and then transferred to a sealed container.
Reheating
To bring back that just-baked warmth, pop the cookies in a preheated oven at 300°F (150°C) for about 5 minutes. This refreshes the texture and melts the white chocolate topping slightly, reviving that homemade feel.
FAQs
Can I skip the peppermint extract?
Absolutely! Leaving out the peppermint extract will result in classic chocolate cookies instead, so if peppermint is not your favorite, you could still enjoy these cookies with just a rich chocolate punch.
What type of chocolate chips work best?
Mini semi-sweet or dark chocolate chips are great for pockets of melty sweetness, but feel free to experiment with white or milk chocolate chips depending on your preferences.
Can I use regular cocoa powder instead of dark cocoa powder?
Yes, regular cocoa powder will work fine, but the cookies might have a lighter color and a slightly different depth of chocolate flavor. Dark cocoa powder intensifies the chocolate notes beautifully.
How do I prevent the cookies from spreading too much?
Make sure to chill the dough logs thoroughly before slicing and baking. The cold dough holds its shape better in the oven, resulting in nicely shaped cookies.
Are these cookies suitable for gifting?
Definitely! Thanks to the slice-and-bake method and beautiful peppermint topping, they look stunning packaged in festive boxes or tins, perfect for sharing holiday joy.
Final Thoughts
There’s something truly magical about the Chocolate Peppermint Slice-and-Bake Cookies Recipe that brings holiday spirit right into your kitchen. Whether you’re a baking newbie or a seasoned pro, this recipe delivers simplicity and standout flavor in every round, peppermint-kissed bite. Give it a try and watch how it quickly becomes a cherished tradition—your family and friends will be asking for seconds before you know it!
Print
Chocolate Peppermint Slice-and-Bake Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 45 minutes (including chilling time)
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Peppermint Slice and Bake Cookies combine rich dark cocoa with a refreshing hint of peppermint, studded with mini chocolate chips and finished with a decadent white chocolate and crushed candy cane topping. Perfectly soft and festive, they make an ideal holiday treat or cozy winter dessert.
Ingredients
Cookie Dough
- 1 cup unsalted butter, at room temperature
- 3/4 cup powdered sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- 2 cups (250 g) all-purpose flour
- 1/2 cup dark cocoa powder
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
Chocolate Coating
- 8 oz white chocolate, chopped
- 1 tbsp coconut oil
- 3 candy canes, crushed up
Instructions
- Prepare the butter mixture: In a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed or until smooth and creamy. Add the powdered sugar and beat on medium speed until light and fluffy, about 1 minute. Beat in the egg, vanilla extract, and peppermint extract on high speed until fully incorporated.
- Combine dry ingredients and mix: In a medium bowl, whisk together the flour, dark cocoa powder, and salt until evenly combined. With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix until just combined. Gently fold in the mini chocolate chips with a spatula.
- Shape and chill the dough: Transfer the dough to a floured work surface and divide it into two equal halves. Using floured hands, shape each half into a log approximately 2 1/2 inches in diameter and 8 inches long. Wrap each log tightly in plastic wrap and refrigerate for at least 4 hours or overnight to firm up.
- Bake the cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the chilled dough logs from the fridge and slice each into 12 cookies, yielding a total of 24 cookies. Place the cookies about 2 inches apart on the baking sheet. Bake for 14-16 minutes or until the edges are browned and firm. Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt the white chocolate coating: Place the chopped white chocolate and coconut oil into a heat-proof bowl. Microwave in 30 second intervals, stirring well after each session, until the white chocolate is just melted and smooth.
- Dip and decorate the cookies: Dip each cooled cookie halfway into the melted white chocolate mixture. Return the dipped cookies to a parchment-lined baking sheet and immediately sprinkle with crushed candy canes. Refrigerate the cookies until the white chocolate is set, about 15-20 minutes.
Notes
- Ensure the butter and egg are at room temperature to achieve a smooth, creamy dough.
- Chilling the dough is essential for slice-and-bake cookies to maintain their shape during baking.
- You can substitute candy canes with peppermint candy or crushed peppermint candies if desired.
- Store cookies in an airtight container in the refrigerator to keep the white chocolate coating firm.
- For a dairy-free version, use dairy-free white chocolate and substitute butter with vegan butter.
