If you’re searching for a festive treat that blends rich chocolate with refreshing peppermint, look no further! This Chocolate Peppermint Slice and Bake Cookies Recipe is an absolute showstopper that balances deep cocoa flavors with the cool brightness of peppermint. Perfect for cozy winter days or holiday gatherings, these cookies come together with simple ingredients yet deliver a delightful crunch and a creamy white chocolate finish, sprinkled with crushed candy canes for that magical holiday crunch. Trust me, once you try this recipe, these cookies will become your seasonal favorite for years to come.
Ingredients You’ll Need
Gathering the right ingredients sets the stage for a batch of truly irresistible cookies. Each item plays a key role in building flavor, texture, and that signature peppermint touch that makes these cookies unforgettable.
- Unsalted butter: Use room temperature butter for a creamy base that adds richness and helps create a tender crumb.
- Powdered sugar: This fine sugar ensures a smooth sweetness that blends easily into the dough without graininess.
- Large egg: Acts as a binder, holding your cookie dough together while contributing to a soft, chewy texture.
- Vanilla extract: Enhances the overall flavor with warm, fragrant notes that complement the chocolate perfectly.
- Peppermint extract: Offers that bright, invigorating peppermint flavor that’s the star of the show.
- All-purpose flour: Forms the structure of the cookies, balancing softness and sturdiness perfectly.
- Dark cocoa powder: Imparts a rich, deep chocolate color and flavor that contrasts beautifully with white chocolate accents.
- Salt: Just a pinch to amplify all the sweet and chocolate notes and keep your palate excited.
- Mini chocolate chips: Add melty bursts of chocolate throughout each cookie for extra indulgence.
- White chocolate: Melted and used for dipping, it brings a creamy sweetness paired with a glossy finish.
- Coconut oil: Helps the white chocolate melt smoothly and gives it a glossy sheen.
- Candy canes: Crushed on top, they add a festive crunch and an eye-catching peppermint sparkle.
How to Make Chocolate Peppermint Slice and Bake Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating the room temperature butter until it’s smooth and creamy. Adding the powdered sugar gradually, keep beating until the mixture is light and fluffy—that airy base is what helps the cookies achieve their perfect texture. Next, incorporate the egg, vanilla, and peppermint extract on high speed to combine all those luscious flavors thoroughly.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, dark cocoa powder, and salt. This ensures that all the dry ingredients are evenly distributed, so your cookies bake uniformly. Then, slowly add the dry mix to your butter mixture on low speed, just until everything comes together—overmixing can toughen your cookies, so take it easy!
Step 3: Shape and Chill the Dough
Turn the dough onto a floured surface and split it in half. Roll each half into a log about 2 1/2 inches wide and 8 inches long—this shape will make slicing the cookies a breeze later on. Wrap the logs tightly in plastic wrap and refrigerate for at least four hours or preferably overnight to develop flavor and firm up the dough.
Step 4: Slice and Bake the Cookies
When you’re ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup. Slice each chilled dough log into 12 even cookies to yield 24 total. Arrange them with some space in between and bake for 14 to 16 minutes, watching for the edges to become firm and gently browned—that’s your cue that they’re perfectly baked.
Step 5: Melt and Dip in White Chocolate
While the cookies cool, melt the white chocolate with coconut oil in short bursts in the microwave, stirring often until smooth. Carefully dip each cookie halfway to create an elegant contrast and lay them on parchment-lined trays ready for the final festive touch.
Step 6: Add Crushed Candy Cane Toppings
Sprinkle the freshly dipped cookies with crushed candy cane pieces to add that signature peppermint crunch and a colorful finish. Pop the cookies into the fridge to let the white chocolate set firmly—then they’re ready to dazzle your guests!
How to Serve Chocolate Peppermint Slice and Bake Cookies Recipe
Garnishes
Adding an extra sprinkle of crushed candy canes or even a dusting of powdered sugar right before serving can elevate the festive look and highlight the peppermint flavor beautifully. For a little more indulgence, drizzle a bit of melted dark chocolate atop the white chocolate dip for a dramatic two-tone effect.
Side Dishes
This recipe pairs wonderfully with a warm mug of hot cocoa or peppermint tea. The warmth of the beverages complements the cool peppermint notes beautifully, making your treat feel extra cozy. A scoop of vanilla ice cream alongside the cookies can also transform your snack into a festive dessert.
Creative Ways to Present
Arrange these cookies on a decorative platter along with some sprigs of fresh mint or holly leaves for a stunning holiday display. You can also tie a few stacked cookies with a red ribbon as thoughtful, homemade gifts. For parties, serve alongside an assortment of other holiday treats to create a tempting dessert spread that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Leftover cookies should be stored in an airtight container at room temperature to maintain their freshness and chewy texture. Keeping them away from direct sunlight and moisture will prevent the chocolate from blooming or melting prematurely.
Freezing
These slice-and-bake cookie dough logs freeze beautifully! Wrap them tightly in plastic wrap and store in a freezer bag for up to three months. When you’re ready for fresh-baked cookies, simply thaw the logs in the fridge overnight and slice and bake as usual.
Reheating
If you want to enjoy the cookies warm after storing, pop them in a preheated oven at 300°F for 5 to 7 minutes or microwave briefly for 10 seconds. This brings back that just-baked softness and gently melts the chocolate for a comforting treat.
FAQs
Can I use regular chocolate instead of mini chocolate chips?
Absolutely! You can chop regular chocolate bars into small chunks for a gooey alternative that will melt beautifully inside your cookies. Just be sure the pieces are bite-sized for even baking.
What if I don’t have peppermint extract?
If peppermint extract isn’t available, you can substitute with a small amount of peppermint oil or a few drops of peppermint-flavored syrup, but use sparingly as these alternatives can be more concentrated.
How long will these cookies stay fresh?
Stored properly in an airtight container, your cookies will stay delicious for up to a week at room temperature. After that, they might start to lose their texture and freshness.
Can I make these cookies dairy-free?
Yes, by substituting the butter with a dairy-free margarine or coconut oil and ensuring your chocolate chips and white chocolate are dairy-free, you can adapt this recipe for a dairy-free diet.
Why is it important to chill the dough logs?
Chilling the dough firms it up, making slicing easier and preventing the cookies from spreading too much during baking. This step also helps deepen the flavors for a tastier cookie.
Final Thoughts
There’s something truly special about the Chocolate Peppermint Slice and Bake Cookies Recipe that brings the joy of the holidays right into your kitchen. This recipe combines ease with elegance, delivering festive flavors and a marvelous texture that everyone will love. I can’t wait for you to try it and share these delicious moments with friends and family—trust me, these cookies are destined to become a new tradition!
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
Delight in these festive Chocolate Peppermint Slice and Bake Cookies, combining rich cocoa, creamy white chocolate, and refreshing peppermint for a perfect holiday treat. These easy-to-make cookies feature a smooth chocolate dough studded with mini chocolate chips, dipped in luscious white chocolate, and finished with crushed candy canes for a crunchy, minty topping.
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
White Chocolate Coating and Topping
- 8 oz white chocolate, chopped
- 1 tbsp coconut oil
- 3 candy canes, crushed
Instructions
- Prepare the Butter and Sugar: In a stand mixer fitted with a paddle attachment, beat the 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, about 1 minute. Then beat in the egg, vanilla extract, and peppermint extract on high speed until fully incorporated.
- Combine Dry Ingredients and Mix: In a medium bowl, whisk together the all-purpose flour, cocoa powder, and salt until evenly mixed. With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients until just combined. Gently fold in the mini chocolate chips to distribute them evenly throughout the dough.
- Shape and Chill Dough Logs: Transfer the dough to a floured work surface and divide it into two equal portions. Using floured hands, shape each portion into a log approximately 2½ inches in diameter and 8 inches long. Wrap each log tightly in plastic wrap and refrigerate for at least 4 hours or overnight to firm up.
- Preheat Oven and Slice Cookies: When ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice each chilled dough log into 12 cookies, resulting in 24 cookies total. Place the sliced cookies on the baking sheet, spacing them about 2 inches apart to allow for expansion.
- Bake and Cool Cookies: Bake the cookies for 14-16 minutes or until the edges appear browned and the cookies feel firm to the touch. After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Melt White Chocolate and Dip Cookies: Place the chopped white chocolate and coconut oil in a heat-proof bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is just melted and smooth. Dip each cooled cookie halfway into the melted white chocolate, allowing any excess to drip off.
- Add Candy Cane Topping and Set: After dipping, place the cookies on a parchment-lined baking sheet and immediately sprinkle the crushed candy canes over the wet white chocolate. Transfer the cookies to the fridge to allow the chocolate coating to fully set before serving.
Notes
- For best results, ensure the butter and egg are at room temperature before mixing to achieve a smooth, creamy dough.
- Chilling the dough logs is crucial as it helps the cookies maintain their shape and makes slicing easier.
- You can substitute peppermint extract with vanilla if a milder flavor is preferred, though peppermint adds a festive touch.
- Use good quality white chocolate for melting to get a smooth, glossy coating.
- The cookies keep well in an airtight container in the refrigerator for up to one week.
