I may be a little late to the Christmas baking rush, but it’s never too late for festive cookies. With just a few days until Christmas, these Peppermint Chocolate Christmas Cookies are the perfect quick bake. They’re rich chocolate cookies with white chocolate chips and crushed candy canes mixed in, then half-dipped in melted white chocolate and finished with more crushed candy canes — festive, minty, and irresistible.
I put together a short video showing how these cookies come together. I was also excited to use my new KitchenAid mixer for the first time — it made mixing the dough effortless, and you can see it in the video.
These peppermint chocolate cookies have been popular across Pinterest and food blogs, and for good reason — they look festive and taste even better. I adapted my regular chocolate cookie recipe, added peppermint extract and a handful of white chocolate chips, plus crushed candy canes for texture and a bright mint flavor.
Family gathered recently while visiting New Zealand, and these cookies were snapped up straight from the tray. They’re a great make-ahead treat for holiday visitors or a quick batch to bring to parties — they vanish fast, so you may want to double the recipe.
Print Recipe
Peppermint Chocolate Christmas Cookies
Ingredients
- 90 g Butter, Softened (⅓ Cup)
- ¼ Cup Sugar
- ⅓ Cup Brown Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- ½ teaspoon Peppermint Essence
- ¼ Cup Cocoa
- ½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- 1 Cup All Purpose Flour
- ⅓ Cup White Chocolate Chips
- 5-6 Candy Canes, Crushed
- 200 g White Chocolate, Melted
Instructions
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Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
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Beat the butter, brown sugar and sugar together until light and fluffy.
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Add the vanilla, peppermint essence and egg, and beat until combined.
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Stir in the cocoa, flour, baking powder and baking soda until incorporated.
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Crush three of the candy canes and fold them in with the white chocolate chips.
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Roll the dough into balls and bake for about 15 minutes. The cookies will spread slightly; the edges should feel set while the centers stay a bit soft.
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While the cookies cool, crush the remaining candy canes and melt the white chocolate.
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Dip one half of each cookie into the melted white chocolate so it’s fully coated on that side.
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Sprinkle the crushed candy canes over the melted chocolate and let it set before serving.