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Chocolate Peppermint Cookies

If you’re frantically looking for festive Christmas cookies to enjoy this season look no further. These rich, soft and chewy chocolate peppermint cookies dipped in warm, melted white morels, and sprinkled with crushed candy canes will be just what you want.

In reality family and friends will be shocked you can enjoy something so festive and delicious.

And did I mention just how delectable these cookies are?! These chocolate and peppermint cookies melt.in.your.mouth. Moreover they leave the most delicious after taste.

A white plate full of dark brown round cookies with half with half of the cookie dipped in melted white chocolate and candy cane pieces sprinkled on top.

Let us emphasize the chocolate and peppermint combo is to perfection in this recipe.

Specifically these will be one of your go-to Christmas cookies to share this year and every year there after.

chocolate peppermint cookie ingredients and notes

recipe tips and notes

  • the cookie dough will need to refrigerate for 20-30 minutes or overnight. This will help you roll the dough into small balls easier as the dough won’t be sticky. Likewise we also stick the dough batter back into the refrigerator in between oven batches.
  • second these chocolate peppermint cookies are delicious on their own without dipping them in white or semi-sweet chocolate melted chips and sprinkling with candy canes. In case you can’t safely enjoy those ingredients just avoid them. The cocoa and peppermint in these cookies will have you singing fa la la la la all on their own.
  • these cookies can be stored in an airtight container up to 5 days on the countertop
A baking pan full of dark brown round cookies with half with half of the cookie dipped in melted white chocolate and candy cane pieces sprinkled on top.

recipes perfect for Christmas

  • softest sugar cookies–are a must in every home at Christmas time. These soft cookies taste delicious.
  • chocolate kiss cookies–the chocolate peanut butter combo cookies of your dreams! These are a classic cookie perfect for your dessert table. And what’s not to love about a dairy free chocolate kiss on top?
  • double chocolate donuts— topped with chocolate ganache frosting and festive white, red, and green sprinkles are a must. These are perfect for Christmas morning or a holiday brunch.
  • puppy chow (aka muddie buddies)–is a Christmas tradition for our family and would be perfect for yours too. This snack or dessert travels perfect by plane or car too.

And you can download our The Classics ebook for recipes delivered right to your inbox. You will receive 16 recipes for the best homemade breakfast, dinner, and dessert plans.

A white plate full of dark brown round cookies with half with half of the cookie dipped in melted white chocolate and candy cane pieces sprinkled on top.

lastly

Not only do these chocolate peppermint cookies look absolutely 100% festive they taste wonderful too.

Because of this we want to point out this gluten free and dairy free recipe gained inspiration from Cooking Classy’s classic recipe found here. While her recipe isn’t gluten and dairy free I was able to successfully make the substitutions needed to perfectly bake these delicious Christmas time cookies every time.

Again it’s worth mentioning these cookies are rich, soft and chewy. And everyone will enjoy the chocolate and peppermint aftertaste. It’s like a good party that just doesn’t end.

With this in mind pin this recipe and add these to your Christmas baking list.

And here are more than 20 gluten free and dairy free Christmas Desserts to prepare.

Lastly would you comment below if you’re a chocolate peppermint cookie fan too?

And let’s connect on Facebook, Pinterest, and Instagram. Be sure to like and comment often so our posts keep showing up in your feed.

We don’t want you to miss the very best of eating gluten and dairy free.

Happy baking!

Eat well and feel well,

Jill

Chocolate Peppermint Cookies

Course: Dessert
Keyword: Dairy Free, Gluten Free, soy free
Servings: 3 dozen
Author: Eating Gluten and Dairy Free

Ingredients

  • 1⅔ c gluten free all purpose flour spoon and leveled
  • 1 c unsweetened cocoa powder
  • 1 tsp xanthan gum omit if your gluten free all-purpose blend contains this or guar gum
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ c dairy free butter room temperature room temperature for 20 minutes
  • c granulated sugar
  • ¾ brown sugar packed
  • 2 eggs room temperature
  • 2 tsp vanilla extract
  • 1 tsp peppermint extract
  • 2 cups dairy free white morsel chips optional
  • ¼ c candy canes pieces optional

Instructions

  • Line cookie sheets with parchment paper or silicone mats and set aside.
  • In a medium bowl combine flour, cocoa powder, xanthan gum, baking soda, and salt. Mix well.
  • In a large bowl or electric stand mixing bowl cream butter and sugars well.
  • Next mix in eggs one at a time; then add in vanilla and peppermint extracts.
  • Slowly add in the flour mixture until just combined.
  • Allow dough to rest in the refrigerator for 20-30 minutes; otherwise it's very sticky to handle.
  • Preheat oven to 350°F. Remove dough from the refrigerator.
  • Scoop dough out by a rounded tablespoon and roll into a ball. Place onto covered cookie sheet. Space cookie balls about 2 inches apart. 12 balls will be the perfect fit on a standard size cookie sheet.
  • After the cookie sheet is full slightly flatten each cookie with the bottom of a flat cup and place in the oven.
  • Bake cookies 1 sheet at a time for 8 minutes. Set a timer for these. Cookies will look under baked, but will finish baking on the cookie sheet when cooling. After cookies have cooled 3-4 minutes, transfer them to a wire rack.
  • After cookies have cooled another 15-20 minutes, melt dairy free white chocolate either in a microwave or over the stove top. Prepare parchment paper for the next step.
  • Dip half of cookie into the white melted chocolate, then place on parchment paper to set. Sprinkle crushed candy cane pieces over melted chocolate cookie. Allow to set about 10 minutes before serving. Cookie can also be baked a day or two in advance of dipping them in white morsels.
  • Note– you can also use melted semi-sweet chocolate chips in place of white baking chips.
  • Cookies must be stored in an airtight container for up to a few days.
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