Name: Chocolate Peppermint Candy Cane Cookies Recipe
Prep time: 1 h 30 min
Cook time: 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup Dutch-processed cocoa powder, sifted; 1/4 cup black cocoa powder, sifted; 1 tsp baking soda; 1/2 tsp sea salt; 1 cup unsalted butter, room temperature; 1/2 cup granulated sugar; 1 cup light-brown sugar, packed; 2 large eggs, room temperature; 1 tsp peppermint extract (optional); 1 bag Bright White Candy Melts or white chocolate, melted*; Vegetable shortening as needed to thin candy melts; Crushed candy canes

Jump to Recipe· 4.4 from 5 reviews

There’s nothing quite like the perfect festive cookie, especially one that combines rich chocolate with a refreshing peppermint zing. If you’re craving a crowd-pleaser that’s as fun to make as it is to eat, you’ve got to try my Chocolate Peppermint Candy Cane Cookies Recipe. These cookies are fudgy, tender, and covered in that oh-so-wintery crushed candy cane magic — trust me, they’re fan-freaking-tastic and will be your new holiday favorite.

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Why This Recipe Works

Deep Chocolate Flavor: Using both Dutch-processed and black cocoa powders gives these cookies a rich, intense chocolate taste that’s truly decadent.
Perfect Peppermint Punch: A touch of peppermint extract balances the chocolate beautifully without overpowering it.
Texture Magic: The cookies have a soft, chewy center with crinkly edges—yum! Plus, chilling the dough helps maintain the ideal shape.
Festive Finishing Touch: Dipping in candy melts and adding crushed candy canes gives a gorgeous, crunchy complement to that chewy cookie base.

Chocolate Peppermint Candy Cane Cookies, festive holiday cookies, peppermint chocolate cookies, holiday cookie recipes, candy cane dessert ideas - A stack of five dark brown round cookies is shown, each half dipped in white icing with small red and white sprinkles on the icing. The cookies are tied together with a thin red and white striped string, forming a bow on top. The texture of the cookies looks soft but firm, and the white icing has a smooth finish with crisp sprinkle bits. They rest on a white wood surface with some scattered sprinkles and pinecones in the blurred background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Chocolate Peppermint Candy Cane Cookies Recipe plays a role in building the perfect balance of flavor and texture. I always recommend using room temperature butter and eggs for better mixing and fluffier cookies, plus make sure to sift those cocoa powders to avoid lumps in your dough.

All-purpose flour: The foundation for structure, make sure it’s fresh to avoid any off flavors in your cookies.
Dutch-processed cocoa powder: Adds a mellow, smooth chocolate flavor without bitterness.
Black cocoa powder: Is richer and more intense, giving a dramatic dark color and depth to the cookies.
Baking soda: Helps the cookies rise slightly and achieve a tender crumb.
Sea salt: Enhances the chocolate flavors and balances the sweetness naturally.
Unsalted butter: I always use good-quality butter at room temperature for creaminess and proper mixing.
Granulated sugar: Assists in spreading and adds crispness to the exterior.
Light-brown sugar: Packs moisture and a hint of caramel that keeps the cookies chewy.
Eggs: Act as a binding agent and add richness; room temperature eggs help with even mixing.
Peppermint extract (optional): This little addition gives your cookies that beautiful holiday spirit; don’t overdo it!
Bright White Candy Melts or white chocolate: For dipping and decorating, melting smoothly to coat those cookies in creamy goodness.
Vegetable shortening: Helps thin the candy melts for a perfect dipping consistency without affecting the flavor.
Crushed candy canes: Adds texture, crunch, and the signature peppermint crunch we all love.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love to make this Chocolate Peppermint Candy Cane Cookies Recipe my own by switching up a few things, and you should totally feel free to experiment too! These cookies are forgiving enough to handle a bit of creativity.

Variation: I’ve swapped peppermint extract for orange zest once – it gave a fresh twist that my family enjoyed just as much. Peppermint lovers, though, don’t skip this classic!
Dietary tweaks: You can try a gluten-free flour blend if you need to avoid gluten—just expect subtle texture differences.
Chocolate upgrade: Using white chocolate chips in the batter itself gives a sweet surprise inside, contrasting the dark cookie beautifully.
Spice it up: Adding a pinch of cinnamon or espresso powder deepens the flavor for something a little different but delightful.

Step-by-Step: How I Make Chocolate Peppermint Candy Cane Cookies Recipe

Step 1: Whisk the dry ingredients

Start by sifting together your all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and sea salt into a medium bowl. This ensures an even distribution of ingredients and keeps your cookies smooth, avoiding pockets of cocoa clumps. Set this aside because we’ll come back to it soon.

Step 2: Cream butter and sugars

In your stand mixer bowl, beat the room temperature butter, granulated sugar, and light-brown sugar on medium-high speed until light and fluffy—this usually takes about 2 to 3 minutes. You’re looking for a pale, fluffy texture because that air in there will translate to soft cookie centers. Don’t rush this step, it’s key!

Step 3: Add eggs and peppermint extract

Lower the mixer speed and add your eggs one at a time, plus the peppermint extract if you’re using it. Mix until everything is fully incorporated, scraping down the sides of the bowl if needed to make sure no stray pockets of butter or sugar remain.

Step 4: Combine wet and dry ingredients

Next, add your dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Over-mixing here will toughen your cookies, so stop as soon as you no longer see flour. The dough will be thick and fudgy — that’s exactly how you want it!

Step 5: Chill the dough

Pop the dough into the fridge for at least 1 hour or overnight if you have time. Chilling tightens the dough, reduces spreading, and allows the flavors to meld – I never skip this step because chilled dough means perfectly shaped cookies every time.

Step 6: Bake to perfection

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. Using a medium cookie scoop, portion the dough onto your pan (I usually fit 9 cookies per sheet). Bake for roughly 10 minutes, until the centers are set but still soft. The edges will look a bit cracked and the cookies may puff up then deflate after cooling — that’s exactly what you want.

Step 7: Cool and dip in candy melts

Let the cookies cool on the pans for about 5 minutes, then transfer them carefully onto a wire rack to cool completely. Once cooled, dip each cookie into melted white candy melts or white chocolate. For smoother dips, I add a little vegetable shortening to thin the candy melts — this helps coat cookies evenly without clumping. After dipping, immediately sprinkle with crushed candy canes, then return to parchment paper to set.

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Pro Tips for Making Chocolate Peppermint Candy Cane Cookies Recipe

Chill Dough Overnight: I find that letting the dough rest overnight deepens the flavors and improves texture dramatically.
Use Room Temperature Ingredients: Butter and eggs at room temp mix more evenly and create a lighter dough.
Don’t Skip Sifting Cocoa: It avoids lumps and ensures your batter is smooth and your cookies bake evenly.
Cool Cookies Fully Before Dipping: Otherwise, the candy coating can melt and slide off; patience here preserves that gorgeous finish.

How to Serve Chocolate Peppermint Candy Cane Cookies Recipe

Garnishes

For garnishes, I’m all about the crushed candy canes—freshly crushed just before decorating to keep them crunchy and full of peppermint punch. Sometimes I’ll sprinkle a tiny pinch of flaky sea salt on the melted chocolate before it hardens; it perfectly offsets the sweetness and makes each bite more memorable.

Side Dishes

Serve your cookies alongside a warm cup of hot cocoa or peppermint mocha to amplify that winter vibe. They also pair beautifully with a glass of cold milk or even a festive spiced tea for those who prefer something lighter.

Creative Ways to Present

At my last holiday party, I arranged these cookies on a festive platter lined with pine branches and miniature ornaments—people couldn’t stop asking for the recipe! You can also stack them in a cookie box tied with red and white twine to gift neighbors or coworkers. It’s amazing how presentation adds to the holiday spirit and shows you care.

Make Ahead and Storage

Storing Leftovers

Once baked and decorated, these cookies keep well in an airtight container at room temperature for up to a week. I like to layer them with parchment paper so they don’t stick together. That way, each cookie stays fresh and the candy melt topping stays intact.

Freezing

For longer storage, you can freeze the un-dipped cookie dough balls—just scoop them onto a tray, freeze until firm, then transfer to a freezer bag for up to 3 months. When ready, bake straight from frozen, adding a couple extra minutes to the bake time. I don’t recommend freezing the cookies after dipping since the candy coating can get tricky upon thawing.

Reheating

Cookies are best enjoyed fresh, but if you want to gently warm a leftover cookie, pop it in the microwave for about 10 seconds or in a low oven for a couple of minutes. Just be careful not to melt the candy coating—this quick warming brings back some softness without ruin.

FAQs

Can I omit the peppermint extract from this recipe?

Yes, you can! The peppermint extract adds that classic holiday flavor, but if you’re not a fan or have allergies, you can simply leave it out. The cookies will still be deliciously chocolatey. You might want to add a splash of vanilla extract instead for a subtle flavor boost.
What’s the best way to crush candy canes for topping?

I like placing candy canes inside a zip-top bag, sealing it tightly, and using a rolling pin or a heavy pan to gently crush them into small pieces. Avoid pulverizing them into dust—small crunchy shards give the best texture and visual appeal when sprinkled over the dipped cookies.
Can I make these cookies gluten-free?

Definitely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum for structure. Keep in mind, the texture might vary slightly, but they will still taste fantastic and hold up well.
How do I prevent candy melts from clumping when dipping?

Add a small amount of vegetable shortening to the candy melts while melting—it helps thin the mixture without altering flavor. Also, melt the candy slowly over a double boiler or in short bursts in the microwave, stirring often to keep it smooth and glossy.

Final Thoughts

This Chocolate Peppermint Candy Cane Cookies Recipe has become a holiday tradition in my kitchen, bringing together friends and family around the table for something truly special. I hope you’ll try making it because it’s not just a recipe—it’s a joyful, festive experience wrapped in chocolate and peppermint goodness. If you’re looking for a cookie that’s easy to love and fun to share, these are your go-to treats for the season. Happy baking, friend!