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Peppermint Cookies Recipe

5 from 6 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 22 cookies
Category Dessert
Cuisine American
Author Lauren Grant


These Crisp Chocolate Peppermint Cookies are baked to crisp perfection, drizzled with silky white chocolate, and studded with crushed candy canes. They’re the epitome of festive holiday treats with absolutely none of the fuss.



  • Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl.
  • Using a stand mixer fitted with the paddle attachment, beat butter, sugar, and espresso powder on medium-high speed until combined and smooth, scraping down sides as needed, about 1 minute.
    whipped butter and sugar in a mixing bowl
  • Reduce speed to medium-low, add yolks and peppermint extract; beat to combine.
    whipped butter and sugar in a mixing bowl
  • Add flour mixture in increments, briefly mixing after each addition.
    chocolate cookie dough in a mixing bowl
  • Divide dough in half, shape into disks, wrap each tightly in plastic wrap, and refrigerate until firm, 1 hour or up to 2 days.
    chocolate cookie dough on a piece of plastic wrap
  • Adjust oven rack to middle position; heat oven to 350°F (177ºC). Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll dough to ¼-inch thick on a large sheet of parchment paper.
  • Using a 2¼-inch or 2½-inch cutter, cut dough into shapes; space shapes 1 inch apart on prepared sheets.
    chocolate cookie dough disks on a parchment-lined baking sheet
  • Bake one sheet at a time until edges of cookies are dry to the touch, and barely yield in the center, 13–15 minutes; rotating halfway through. Transfer sheets to wire racks; let cookies cool completely on sheets.
    chocolate cookie coins on a parchment-lined baking sheet
  • Repeat cutting and baking with remaining dough dish. Gently reroll scarps until all dough is used.
  • Add chocolate to a microwave-safe bowl and microwave in 30 second increments until completely melted and smooth. Drizzle cookies with white chocolate and sprinkle with crushed peppermint candies. Let set then transfer to an airtight container with tight fitting lid.
    chocolate cookies topped with white chocolate drizzle and crushed peppermint candies set on a wire rack



Store cookies in an airtight container at room temperature for up to 1 week, in the fridge for 2 weeks or in the freezer for 2 months. 
Work quickly when drizzling the chocolate over the cookies and topping with the crushed peppermint candied. The chocolate sets quickly! To ensure the candies stick to the chocolate, drizzle and sprinkle in batches.
The dough will feel fairly dry when you're rolling it out. This is key to achieving a crisp peppermint cookie. Just be sure to use egg yolks from eggs labeled and sold as large. 


Serving: 1cookieCalories: 110kcalCarbohydrates: 16gProtein: 2gFat: 4.5gSaturated Fat: 3gCholesterol: 25mgSodium: 53mgFiber: 1gSugar: 11g
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