If you adore festive flavors wrapped up in a delightful treat, you are going to fall head over heels for this Chocolate Peppermint Slice and Bake Cookies Recipe. These cookies are the perfect blend of rich, dark cocoa and refreshing peppermint, with a satisfying crunch from crushed candy canes and a smooth finishing touch of white chocolate. They are so simple to prepare, slice, and bake, making them an irresistible favorite to whip up during the holiday season or anytime you crave a burst of chocolaty peppermint goodness.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients that come together in harmony to create deliciously soft, chocolatey cookies with a cool peppermint twist. Each element adds its own magic to the texture, flavor, or appearance, ensuring your slice and bake cookies turn out perfectly every time.
- Unsalted butter, 1 cup at room temperature: Creates a creamy base that adds richness and tenderness.
- Powdered sugar, 3/4 cup: Gives a smooth sweetness and helps the cookies stay soft.
- Large egg, room temperature: Binds the ingredients together while supporting structure.
- Vanilla extract, 1 tsp: Adds warm, fragrant depth to balance the peppermint.
- Peppermint extract, 1/4 tsp: The star flavor that brightens and refreshes with every bite.
- All-purpose flour, 2 cups (250 g): The foundation providing the necessary structure.
- Dark cocoa powder, 1/2 cup: Delivers intense chocolate flavor and rich color.
- Salt, 1/4 tsp: Enhances all the other flavors, keeping the sweetness in check.
- Mini chocolate chips, 1/2 cup: Offers bursts of melty chocolate delight throughout the cookies.
- White chocolate, 8 oz chopped: For dipping, giving a creamy contrast and festive finish.
- Coconut oil, 1 tbsp: Helps melt the white chocolate smoothly for easy dipping.
- Crushed candy canes, from 3 cane candies: Adds a colorful crunch and signature peppermint sparkle.
How to Make Chocolate Peppermint Slice and Bake Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating the soft unsalted butter in your stand mixer using the paddle attachment on medium speed until it’s nice and creamy, about one minute. Then, add the powdered sugar and continue beating until the mixture becomes light and fluffy. Incorporate the egg, vanilla extract, and peppermint extract on high speed to ensure that pepperminty fragrance teases your senses right away—it’s like bringing the holiday spirit into your kitchen.
Step 2: Combine the Dry Ingredients
Next, whisk the all-purpose flour, dark cocoa powder, and salt together in a separate bowl until thoroughly mixed. Slowly add this dry mixture to your wet ingredients while running the mixer on low, blending until just combined to keep the dough tender. Gently fold in the mini chocolate chips to distribute chocolatey pockets throughout your vibrant dough, without overmixing.
Step 3: Shape and Chill the Dough
Turn the dough onto a floured surface and divide it into two equal portions. With floured hands, roll each half into logs approximately 2 1/2 inches wide and 8 inches long. Wrapping these logs tightly in plastic wrap and chilling them in the fridge for at least 4 hours—or better yet, overnight—helps firm up the dough so you can slice beautiful, uniform cookies without any crumbling.
Step 4: Slice and Bake the Cookies
When chilled and ready, preheat your oven to 350 degrees Fahrenheit and prepare a baking sheet lined with parchment paper. Carefully slice each dough log into 12 cookies, creating 24 delights in total. Arrange them with about 2 inches of space apart, then bake for 14 to 16 minutes, until the edges are beautifully browned and set. Allow the cookies to cool on the tray for five minutes before moving them to a rack to finish cooling—this keeps them from breaking apart.
Step 5: Dip in White Chocolate
While the cookies cool, melt the chopped white chocolate with coconut oil in a heat-proof bowl, microwaving in 30-second increments and stirring in between to ensure silky smoothness. Dip each cookie halfway into the melted chocolate for that dreamy, creamy layer that pairs perfectly with the dark cocoa cookie base.
Step 6: Add the Festive Candy Cane Crunch
Immediately after dipping, sprinkle the top edges with crushed candy canes for a festive crunch that’s as pretty as it is delicious. Pop the cookies into the fridge to set the white chocolate coating firmly—that’s when the magic is complete and the cookies are ready to enjoy.
How to Serve Chocolate Peppermint Slice and Bake Cookies Recipe
Garnishes
Though the crushed candy canes add instant charm, you can also sprinkle a light dusting of powdered sugar on top just before serving for a snowy effect. Alternatively, a drizzle of melted dark chocolate over the white chocolate coating offers a beautiful two-tone look and extra chocolaty punch.
Side Dishes
These cookies pair wondersomely with a hot cup of peppermint tea or a rich cappuccino to enhance their minty, chocolaty essence. For a festive gathering, serve alongside a chilled glass of eggnog or your favorite holiday cocktail to impress your guests with complementary flavors.
Creative Ways to Present
Arrange your Chocolate Peppermint Slice and Bake Cookies on a decorative platter lined with holly sprigs or fresh pine branches for that holiday feeling. Wrap some in cellophane tied with a red ribbon to create charming edible gifts. Or stack them in a vintage tin for a delightful surprise when sharing with friends and family.
Make Ahead and Storage
Storing Leftovers
Once baked and completely cooled, stash your leftover cookies in an airtight container at room temperature. They’ll remain fresh and flavorful for up to a week while retaining their soft, chewy texture that’s signature to this recipe.
Freezing
You can freeze the cookie dough logs before slicing, wrapped tightly in plastic wrap and stored in a freezer-safe bag or container. When you’re ready for warm cookies, simply slice straight from the freezer and bake, adding an extra minute or two to the baking time. Baked cookies themselves can be frozen in an airtight container for up to three months without losing their peppermint charm.
Reheating
To warm up your cookies, pop them in a preheated oven at 300 degrees Fahrenheit for 5-7 minutes or microwave for 15-20 seconds on low. This brings back that fresh-from-the-oven softness and revives the white chocolate coating to its luscious best.
FAQs
Can I substitute regular peppermint candy instead of candy canes?
Absolutely! Regular peppermint candies crushed into small pieces work just as well and add the same refreshing crunch to your cookies. Just make sure they are finely crushed, so they stick nicely on the chocolate coating.
Is it necessary to chill the dough before baking?
Chilling the dough is a key step here because it firms up the butter and cocoa mixture. This makes slicing the logs easier and helps the cookies maintain their shape while baking for even, perfect cookies every time.
Can I make these cookies gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free baking blend, but make sure your blend includes xanthan gum or another binder to mimic the structure of regular flour, so your cookies hold together beautifully.
What can I use if I don’t have coconut oil for melting the white chocolate?
Butter or a neutral oil like vegetable or canola oil can be a good substitute for coconut oil. They help achieve smooth melting and a shiny finish, though coconut oil adds a slight hint of tropical flavor that pairs wonderfully with peppermint.
Are these cookies suitable for gift giving?
Definitely! The Chocolate Peppermint Slice and Bake Cookies Recipe makes a lovely homemade gift. Their festive look and delicious taste are sure to bring smiles, and their sturdy shape means they travel well when packaged properly.
Final Thoughts
If you’re looking for a cookie recipe that feels cozy, festive, and just a little indulgent, this Chocolate Peppermint Slice and Bake Cookies Recipe is your new best friend. From the rich chocolate dough to the crisp peppermint topping, each bite is a perfect celebration of winter flavors. Trust me, once you try making these, they’ll become a cherished classic you’ll want to bake over and over again. Happy baking!
Print
Chocolate Peppermint Slice and Bake Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Peppermint Slice and Bake Cookies are a festive treat combining rich cocoa, refreshing peppermint, and a delightful crunch from crushed candy canes. Perfect for holiday baking, this easy-to-make recipe yields tender, chocolatey cookies dipped in white chocolate and sprinkled with peppermint candy for a colorful, delicious finish.
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
Decoration
- 8 oz white chocolate, chopped
- 1 tbsp coconut oil
- 3 candy canes, crushed
Instructions
- Make the Butter Mixture: In a stand mixer fitted with a paddle attachment, beat the unsalted butter for 1 minute on medium speed until smooth and creamy. Add the powdered sugar and continue beating on medium speed until the mixture is light and fluffy, approximately 1 minute. Then incorporate the egg, vanilla extract, and peppermint extract by beating on high speed until fully combined.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, dark cocoa powder, and salt until evenly mixed. Slowly add this flour mixture to the wet ingredients while the mixer is on low speed, mixing just until combined. Gently fold in the mini chocolate chips to distribute evenly through the dough.
- Shape the Dough Logs: Transfer the dough onto a lightly floured surface. Divide it into two equal portions. Using floured hands, shape each half into a long log approximately 2 1/2 inches in diameter and 8 inches in length. Wrap each log tightly in plastic wrap and refrigerate for at least 4 hours or overnight to firm up.
- Slice and Bake Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the chilled dough logs from the refrigerator and slice each log evenly into 12 cookies, totaling 24 cookies. Arrange the cookies on the prepared baking sheet about 2 inches apart. Bake for 14-16 minutes, until edges are browned and the cookies are firm to the touch. Allow cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Melt White Chocolate: Place the chopped white chocolate and coconut oil in a heatproof bowl. Microwave in 30-second intervals, stirring between each, until the white chocolate is melted and smooth without any lumps.
- Decorate with White Chocolate and Candy Canes: Dip each cooled cookie halfway into the melted white chocolate, letting excess drip off. Place the dipped cookies back onto a parchment-lined baking sheet. Sprinkle the top with crushed candy canes while the chocolate is still wet. Refrigerate the cookies until the white chocolate is fully set, about 20-30 minutes.
Notes
- Chilling the dough logs thoroughly is essential for clean, uniform slices.
- Use high-quality cocoa powder for the richest chocolate flavor.
- Mini chocolate chips help distribute chocolate evenly without overpowering the peppermint flavor.
- If you don’t have peppermint extract, you can substitute with a slightly smaller amount of mint extract.
- Store the cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
