If you love the festive flavors of chocolate and peppermint together, then the Chocolate Peppermint Slice and Bake Cookies Recipe is your ultimate new favorite. These cookies bring a perfect balance between rich cocoa, refreshing peppermint, and the satisfying crunch of crushed candy canes, all wrapped up in a soft, tender bite. With a fun slice and bake method, this recipe offers both convenience and a delicious homemade touch that will brighten any holiday gathering or cozy night in.
Ingredients You’ll Need
Getting your ingredient list right is such an important step, and the beauty of this recipe is how simple yet thoughtfully chosen each item is. Every component adds to the complex flavor, texture, or festive look of these cookies.
- Unsalted butter (1 cup, room temperature): Provides a creamy base and tender crumb to the cookie dough.
- Powdered sugar (3/4 cup): Gives sweetness and smooth texture while blending seamlessly into the dough.
- Large egg (1, room temperature): Binds the ingredients together and adds moisture for a soft bite.
- Vanilla extract (1 tsp): Enhances all the other flavors with its warm, comforting notes.
- Peppermint extract (1/4 tsp): The star flavor that delivers a crisp, minty freshness throughout.
- All-purpose flour (2 cups / 250 g): The structure of the cookies, ensuring they hold their shape when sliced.
- Dark cocoa powder (1/2 cup): Brings deep chocolate flavor and rich color to the dough.
- Salt (1/4 tsp): Balances the sweetness and elevates the chocolate notes.
- Mini chocolate chips (1/2 cup): Melty pockets of chocolate that add delightful bursts of flavor in every bite.
- White chocolate (8 oz, chopped): A sweet and creamy coating that contrasts beautifully with the dark dough.
- Coconut oil (1 tbsp): Helps give the white chocolate a smooth, glossy finish when melted.
- Candy canes (3, crushed): Adds a festive crunch and visually stunning red and white sprinkles on top.
How to Make Chocolate Peppermint Slice and Bake Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by creaming the butter in your stand mixer fitted with a paddle attachment until it’s smooth and creamy. This step is essential because it creates a light base that makes the cookies tender. Next, add the powdered sugar and beat until the mixture becomes light and fluffy, giving the cookies that perfect melt-in-your-mouth texture. Then, beat in the egg, vanilla extract, and peppermint extract on high speed to fully incorporate the flavors and bring the dough together.
Step 2: Combine Dry Ingredients and Fold in Chocolate Chips
Whisk together your flour, cocoa powder, and salt in a separate bowl—this step ensures even distribution of the cocoa and salt for consistent flavor. Gradually add this dry mixture into the wet ingredients while mixing on low speed to avoid overworking the dough. Once just combined, gently fold in the mini chocolate chips to sprinkle delicious chocolate surprises throughout every cookie.
Step 3: Shape Into Logs and Chill
Turn the dough out onto a floured surface and divide it into two equal halves. Using floured hands, shape each half into a log that is about 2 1/2 inches in diameter and 8 inches long. Wrapping these logs tightly in plastic wrap is key—it prevents freezer burn and allows the dough to firm up perfectly so it’s easy to slice evenly later. Chill in the refrigerator for at least four hours or overnight, which helps the flavors meld and keeps the logs firm.
Step 4: Slice and Bake
When you’re ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Unwrap the chilled logs and slice each one into 12 even cookies, giving you a total of 24 cookies. Arrange them about 2 inches apart on the baking sheet so they have space to spread slightly. Bake for 14 to 16 minutes until the edges are set and browned, signaling that the cookies are perfectly baked but still tender inside. Let them cool a bit before transferring to a wire rack.
Step 5: Dip in Melted White Chocolate
To add a beautiful finishing touch, melt the chopped white chocolate with coconut oil in the microwave using 30-second intervals, stirring between each, until silky smooth. Carefully dip half of each cookie in the melted white chocolate, giving them a decadent, glossy coating. Place them back onto parchment paper to set.
Step 6: Decorate With Crushed Candy Canes
While the white chocolate is still soft, sprinkle the crushed candy canes over the coated half of each cookie. This not only adds a wonderful festive crunch but also makes these cookies look stunningly seasonal with little pops of red and white. Chill the cookies in the refrigerator to firm up the chocolate coating before serving.
How to Serve Chocolate Peppermint Slice and Bake Cookies Recipe
Garnishes
A sprinkle of extra crushed candy canes or a light dusting of powdered sugar right before serving can add an eye-catching festive flair. Fresh mint leaves placed nearby make a lovely visual contrast and subtly complement the peppermint flavor.
Side Dishes
These cookies pair beautifully with classic holiday beverages like hot cocoa, peppermint tea, or even a creamy eggnog. The rich chocolate and mint flavors also make a delightful companion to a scoop of vanilla ice cream for a quick dessert upgrade.
Creative Ways to Present
Arrange the cookies on a tiered platter for a holiday party or wrap them in cellophane tied with a red ribbon for adorable edible gifts. For gatherings, try stacking them between sheets of parchment paper in a decorative tin—perfect for sharing and keeping fresh.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, place leftover cookies in an airtight container to maintain freshness. Stored at room temperature, they stay delicious for up to five days, making them a great make-ahead treat for a busy holiday week.
Freezing
If you want to keep these festive cookies longer, you can freeze both the unbaked dough logs and the baked cookies. Wrap the dough logs tightly in plastic and foil before freezing for up to three months. For baked cookies, freeze them in a single layer on a baking sheet before transferring to a freezer-safe container to prevent sticking.
Reheating
For the freshest eating experience, simply let frozen baked cookies thaw at room temperature for about 30 minutes. If you prefer them warm, heat gently in a microwave for 10 to 15 seconds or in a low oven (about 300°F) for 5 minutes—just watch to avoid melting the chocolate coating.
FAQs
Can I substitute peppermint extract with something else?
If you don’t have peppermint extract, you can use a mint-flavored liqueur or finely chopped fresh mint leaves for a fresh twist, though the flavor intensity might be milder.
Is it okay to use regular chocolate chips instead of mini chips?
Yes, regular chocolate chips will work, but mini chips distribute more evenly throughout the dough, ensuring every bite has a bit of melty chocolate.
Can I make these cookies gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum to help with structure and texture.
Why is chilling the dough important?
Chilling firms up the dough so it’s easier to slice without sticking or crumbling, plus it helps develop the flavors and prevents excessive spreading while baking.
How do I get the white chocolate to melt smoothly without burning?
Microwave the white chocolate and coconut oil in 30-second bursts, stirring each time. This gentle heat prevents scorching and keeps the chocolate smooth and glossy for dipping.
Final Thoughts
I can’t recommend the Chocolate Peppermint Slice and Bake Cookies Recipe enough if you’re looking to impress friends and family with a treat that tastes as good as it looks. The harmony of chocolate and peppermint, combined with the festive crunch of candy canes, makes every bite a joyful experience. It’s a recipe to keep in your holiday rotation for years to come, and believe me, once you try these cookies, they’ll quickly become your go-to festive favorite!
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 and delicious treat featuring rich cocoa dough studded with chocolate chips, sliced and baked to perfection, then dipped in melted white chocolate and sprinkled with crushed candy canes for a refreshing peppermint twist.
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 up
Instructions
- Make the butter mixture: In a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed or until smooth and creamy. Add the powdered sugar and beat on medium speed until light and fluffy, about 1 minute. Beat in the egg, vanilla extract, and peppermint extract on high speed.
- Combine dry ingredients and mix: In a medium bowl, whisk the flour, cocoa powder, and salt until combined. With the mixer on low, slowly add the flour mixture to the butter mixture and mix until just combined. Fold in the mini chocolate chips until evenly distributed.
- Shape and chill dough: Place the dough onto a floured work surface and divide into two halves. Shape each half into a log about 2 1/2 inches in diameter and 8 inches long using floured hands. Tightly wrap the logs in plastic wrap and refrigerate for at least 4 hours or overnight to firm up.
- Preheat and slice the dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Unwrap the chilled logs and slice each into 12 cookies, for a total of 24 slices.
- Bake the cookies: Arrange the cookie slices about 2 inches apart on the prepared baking sheet. Bake for 14-16 minutes or until the edges are browned and firm to the touch. Remove from oven and let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt white chocolate coating: Place the chopped white chocolate and coconut oil in a heatproof bowl. Microwave in 30-second intervals, stirring after each, until the chocolate is just melted and smooth.
- Dip and decorate cookies: Dip each cooled cookie halfway into the melted white chocolate and place on a parchment-lined baking sheet. Sprinkle the dipped portion with crushed candy canes while the chocolate is still wet.
- Set the chocolate: Refrigerate the cookies until the white chocolate sets and hardens, about 30 minutes. Once set, cookies are ready to serve or store.
Notes
- For best results, chill the dough overnight for easier slicing and better texture.
- You can substitute peppermint extract with vanilla for a milder flavor.
- Store cookies in an airtight container in the refrigerator if not eating within 2 days.
- Allow cookies to come to room temperature before serving for optimal flavor and texture.
- Be cautious when melting white chocolate to avoid overheating, which can cause it to seize.
