Chocolate Peppermint Sugar Cookies with Dark Chocolate Dip and Candy Cane Topping Recipe
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Chocolate Peppermint Sugar Cookies with Dark Chocolate Dip and Candy Cane Topping Recipe

ByLily Carter
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There’s just something magical about the holidays wrapped up in a cookie, and that’s exactly what this Chocolate Peppermint Sugar Cookies with Dark Chocolate Dip and Candy Cane Topping Recipe brings to your kitchen. The balance of sweet peppermint-infused sugar cookies dipped into rich dark chocolate and topped with crunchy candy cane bits makes every bite feel like a festive celebration. I remember the first time I made these, the combination of flavors was a total showstopper at my family’s holiday party.

If you’re looking for a treat that’s easy enough for an afternoon bake and impressive enough to share with friends or coworkers, you’ll love this recipe. Whether it’s a cozy winter afternoon or a holiday cookie swap, these Chocolate Peppermint Sugar Cookies with Dark Chocolate Dip and Candy Cane Topping Recipe are sure to brighten anyone’s day with their nostalgic peppermint charm but with that grown-up chocolate twist.

Ingredients You’ll Need

Each ingredient in this recipe is chosen to create the perfect candy cane-inspired cookie experience. Choosing good-quality butter and chocolate really makes a difference, so don’t skimp there. Let me guide you through what makes these ingredients work so well together.

  • All-purpose flour: The base for tender yet sturdy cookies that hold their shape during baking.
  • Baking powder: Gives the cookies a slight lift for a soft texture.
  • Salt: Balances the sweetness and enhances the other flavors.
  • Unsalted butter: Use softened butter for rich flavor and creaminess in the dough.
  • Granulated sugar: Sweetens the cookies and helps create a slightly crisp edge.
  • Large egg: Adds moisture and helps bind the dough together perfectly.
  • Peppermint extract: The star of the show, for that cooling, minty flavor that screams holiday cheer.
  • Vanilla extract: Rounds out the flavors with warmth and depth.
  • Semi-sweet chocolate chips: Melts beautifully for the dark chocolate dip that complements the peppermint.
  • Coconut oil: A small secret ingredient to keep your chocolate dip silky and shiny.
  • Crushed candy canes: Adds crunch and that unmistakable peppermint candy vibe for a festive finish.

Variations

I love how this Chocolate Peppermint Sugar Cookies with Dark Chocolate Dip and Candy Cane Topping Recipe gives you room to get creative! Here are some tweaks I’ve tried that you might want to experiment with.

  • Mint-chocolate lovers’ twist: Sometimes I substitute the peppermint extract for a little more vanilla and add finely chopped fresh mint leaves to give an earthy freshness alongside the chocolate.
  • Gluten-free version: I’ve had great success swapping the flour for a gluten-free blend; just keep an eye on dough moisture and adjust butter slightly.
  • White chocolate dip: For a sweeter alternative, try dipping the cookies in melted white chocolate instead of dark—it’s a treat for those who prefer mellow sweetness.
  • No candy canes? Crushed peppermint hard candies or even colored sugar sprinkles work wonderfully as a topping.

How to Make Chocolate Peppermint Sugar Cookies with Dark Chocolate Dip and Candy Cane Topping Recipe

Step 1: Mix Dry Ingredients Together

Start by whisking together the all-purpose flour, baking powder, and salt in a medium bowl. This step ensures your leavening and salt are evenly distributed for consistent flavor and texture—trust me, it makes a big difference when you bite into the cookie!

Step 2: Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy—about 3-4 minutes with an electric mixer. This aerates the dough, giving your cookies a delicate crumb and that perfect balance between soft and crisp.

Step 3: Add Egg and Extracts

Beat in the large egg, peppermint extract, and vanilla extract until everything is fully incorporated. The peppermint extract here is your festive game-changer; add carefully as it can be strong, but the half teaspoon is just right for that bright peppermint punch.

Step 4: Combine Dry and Wet Ingredients

Slowly add your dry ingredient mixture to the wet mixture, stirring gently until just combined. Avoid overmixing—you want a tender cookie, not a dense one. The dough will be soft but manageable.

Step 5: Chill the Dough

Chill the dough in the fridge for at least an hour. This is crucial because cold dough spreads less during baking, keeping the cookies thick and chewy—definitely one of my top tips for success here.

Step 6: Bake the Cookies

Preheat your oven to 350°F (175°C). Scoop dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until edges are just starting to turn golden. Keep a close eye here; you want soft centers, not overbaked cookies.

Step 7: Prepare the Dark Chocolate Dip

While the cookies cool, melt semi-sweet chocolate chips and coconut oil together in a microwave-safe bowl, stirring every 30 seconds until smooth. Stir in the peppermint extract gently—a little goes a long way to keep the flavor balanced in the dip.

Step 8: Dip and Decorate

Once the cookies are cool, dip half of each cookie into the melted chocolate, then immediately sprinkle with crushed candy cane pieces. Place on parchment paper to let the chocolate set—this looks beautiful and adds that irresistible crunch!

How to Serve Chocolate Peppermint Sugar Cookies with Dark Chocolate Dip and Candy Cane Topping Recipe

A white tray with seven small white bowls and a white plate on a white marbled surface showing ingredients. From top left, a bowl full of white flour with a small mound in center, next to it is a slightly smaller bowl full of white granulated sugar. Below the flour is a rectangular white plate with a large slab of smooth yellow butter. To the right of the butter, a bowl holds dark brown liquid, likely vanilla extract. Next to it, a bowl with a mix of crushed white and red peppermint candies. Near the bottom left, a bowl contains dark brown chocolate chips. To the right of the chocolate, there is one brown egg and to the egg’s right is a small bowl of white salt. The photo is taken with an iphone --ar 4:5 --v 7

Garnishes

I always stick with crushed candy canes because they add not just flavor but an inviting sparkle and crunch that screams holiday. Sometimes I add a light dusting of powdered sugar for that snowy effect, especially if I’m sharing these at a winter party!

Side Dishes

These cookies pair beautifully with a hot cup of peppermint tea or rich hot cocoa—double the peppermint goodness. For a crowd, I like to serve alongside a festive cheese board with dried fruits and nuts to balance the sweet with savory.

Creative Ways to Present

For parties, I arrange these cookies on a mirrored platter with sprigs of fresh pine and mini ornaments for instant holiday sparkle. Wrapping a few in cellophane tied with red ribbon also makes adorable gifts for neighbors or coworkers—I’ve had great feedback on those little packages!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 4 days. The chocolate dip stays nice and firm but isn’t brittle, keeping the cookie fresh and delicious. If you want them crispier, a quick 10-second zap in the microwave helps.

Freezing

I’ve frozen both baked cookies and dough batches for this Chocolate Peppermint Sugar Cookies with Dark Chocolate Dip and Candy Cane Topping Recipe. For baked cookies, freeze in a single layer then transfer to a freezer bag; they thaw beautifully at room temp for a few hours. Dough keeps well for up to 3 months—just thaw overnight before baking.

Reheating

When reheating, I recommend warming cookies in a 300°F oven for 5 minutes to soften without melting the chocolate too much. A microwave works too, but keep it to short bursts to avoid a melty mess.

FAQs

  1. Can I make these Chocolate Peppermint Sugar Cookies with Dark Chocolate Dip and Candy Cane Topping Recipe vegan?

    Absolutely! Swap the butter for vegan margarine and use a flax or chia egg (1 tablespoon ground seed + 3 tablespoons water) instead of a regular egg. Make sure you use dairy-free chocolate chips and check your peppermint extract for any non-vegan ingredients.

  2. How do I prevent my cookies from spreading too much while baking?

    Chilling the dough for at least an hour really helps control spread. Also, avoid using melted butter—softened butter is key. Keeping the baking temperature steady at 350°F ensures even cooking without excessive spreading.

  3. Can I skip the chocolate dip or candy cane topping?

    Of course! The cookies on their own are delicious with peppermint flavor. The dip and topping just add extra decadence and texture, but feel free to keep it simple if you prefer.

  4. What’s the best way to crush candy canes without a mess?

    I like to put the candy canes in a sealed plastic bag and gently hit them with a rolling pin or meat mallet. This keeps bits contained and breaks them into perfect topping-sized pieces!

Final Thoughts

This Chocolate Peppermint Sugar Cookies with Dark Chocolate Dip and Candy Cane Topping Recipe has become my go-to winter treat—not just for the holidays but anytime I want that nostalgic peppermint-chocolate combo that feels like a warm hug. It’s approachable enough for a beginner but impressive enough to wow guests, so I hope you give it a try soon. Sharing these cookies with friends always sparks joy and conversation, and I can’t wait for you to experience that magic in your kitchen too!

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Chocolate Peppermint Sugar Cookies with Dark Chocolate Dip and Candy Cane Topping Recipe

Chocolate Peppermint Sugar Cookies with Dark Chocolate Dip and Candy Cane Topping Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 143 reviews
  • Author: Lily
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 50 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

Delight in these festive Chocolate Peppermint Sugar Cookies featuring a tender, peppermint-infused sugar cookie base dipped in rich semi-sweet chocolate and sprinkled with crushed candy canes. Perfect for holiday gatherings or a winter treat, these cookies combine classic flavors with a refreshing minty twist.

Ingredients

Scale

For the Peppermint Sugar Cookies:

  • 2 1/2 cups all-purpose flour (spooned and leveled, approximately 313 grams)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (227 grams) softened, unsalted butter
  • 1 1/4 cups (250 grams) granulated sugar
  • 1 large egg
  • 1/2 teaspoon peppermint extract
  • 1 teaspoon vanilla extract

For the Chocolate Peppermint Dip:

  • 1 1/2 cups (270 grams) semi-sweet chocolate chips
  • 1 teaspoon coconut oil
  • 1/8 teaspoon peppermint extract
  • 1/4 cup crushed candycanes (about 30 grams)

Instructions

  1. Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
  3. Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes, ensuring a smooth mixture.
  4. Add egg and extracts: Beat in the large egg, peppermint extract, and vanilla extract until fully incorporated and the dough is smooth.
  5. Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing slowly until just combined. Avoid overmixing to keep cookies tender.
  6. Shape the cookies: Roll the dough into 1-inch balls using your hands or a scoop. Place them spaced 2 inches apart on the prepared baking sheets.
  7. Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.
  8. Cool the cookies: Remove baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to wire racks to cool completely.
  9. Prepare the chocolate peppermint dip: In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 20-second increments, stirring between each, until the chocolate is fully melted and smooth. Stir in the peppermint extract.
  10. Dip the cookies: Once cookies are completely cool, dip one side of each cookie into the melted chocolate mixture, allowing excess to drip off.
  11. Add crushed candy canes: Immediately sprinkle the chocolate-coated side of the cookies with crushed candy canes before the chocolate sets.
  12. Set the chocolate: Place the dipped cookies on parchment paper and allow the chocolate to harden at room temperature or speed up the process by refrigerating for about 15-20 minutes.

Notes

  • For extra peppermint flavor, you can add a pinch of finely grated peppermint candy or zest to the dough.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Make sure cookies are fully cooled before dipping in chocolate to prevent melting and ensure smooth coating.
  • Use parchment paper or silicone mats to prevent sticking when setting the chocolate-coated cookies.
  • You can substitute the semi-sweet chocolate chips with dark chocolate chips if preferred for a richer flavor.
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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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