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· 4.8 from 12 reviews

If you love that cozy holiday vibe with a little twist, then you’re going to want to try this Chocolate Peppermint Candy Cane Cookies Recipe. These cookies marry rich dark chocolate with the refreshing zing of peppermint — all topped off with festive crushed candy canes that add crunch and sparkle. I promise you, once you bite into one of these beauties, you’ll be hooked. Stick around, because I’m going to walk you through exactly how to make them foolproof and delicious every single time.

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Why This Recipe Works

Perfect Chocolate Balance: Using both Dutch-processed and black cocoa powders gives the cookies a deep, rich chocolate flavor without being too bitter.
Peppermint Kick: A splash of peppermint extract brightens the dough with a festive flair that pairs beautifully with the chocolate.
Candy Cane Crunch: Crushed candy canes add a wonderful crunchy texture and an appealing holiday look when sprinkled on top.
Candy Melts Finish: Dipping cookies in melted candy melts or white chocolate gives a glossy, festive finish that’s both delicious and eye-catching.

Chocolate Peppermint Candy Cane Cookies, festive holiday cookies, peppermint chocolate cookies, peppermint crunch cookies, holiday cookie recipes - 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

The magic of this Chocolate Peppermint Candy Cane Cookies Recipe lies in the thoughtful ingredient combination. Each item plays a role in creating a cookie that’s tender, fudgy, and bursting with peppermint charm. Here’s why I love these ingredients and some tips for picking the best ones.

All-purpose flour: Provides structure but not too much, so the cookie stays moist and chewy.
Dutch-processed cocoa powder: Adds smooth, rich chocolate flavor and a lovely dark color.
Black cocoa powder: Intensifies the chocolate taste and gives a dramatic, almost black hue to the cookies.
Baking soda: Helps the cookies rise gently and creates that satisfying crinkle on top.
Sea salt: Balances the sweetness and enhances flavor.
Unsalted butter: Room temperature butter creamily binds ingredients and gives richness.
Granulated sugar & light brown sugar: The perfect sugar combo for moistness, flavor depth, and a slight chewiness.
Large eggs: Bind the dough and add tenderness.
Peppermint extract (optional): Brings out that festive, refreshing flavor — not overwhelming, just enough to brighten things up.
Bright white candy melts or white chocolate: For dipping, they add sweetness and a creamy texture contrast, plus a beautiful look.
Vegetable shortening: Helps thin out the candy melts for a smooth dipping experience without compromising hardness.
Crushed candy canes: Adds festive crunch and extra peppermint punch on top.

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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

One of the best things about this Chocolate Peppermint Candy Cane Cookies Recipe is how friendly it is to tweaks — I like to change it up depending on my mood or what I have on hand, and you totally can, too!

Variation: I once swapped the peppermint extract for orange zest and it was surprisingly delicious — still festive, just a citrus twist that pairs wonderfully with dark chocolate.
Dietary tips: For dairy-free, try using vegan butter and dairy-free white chocolate melts; they work surprisingly well.
Difficulty level: If you want softer cookies, bake for a minute less; for crunchier, a minute or two more — it’s super forgiving.

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

Step 1: Mix the Dry Ingredients with Care

First things first — whisk together the all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and sea salt in a medium bowl. I like to sift the cocoa powders first because it helps avoid lumps and ensures an even chocolate flavor throughout. Set this mixture aside; it’s your chocolatey foundation.

Step 2: Cream Butter and Sugars Until Fluffy

In your stand mixer bowl, beat the unsalted butter with granulated sugar and light brown sugar on medium-high speed for about 2-3 minutes. You’ll know it’s ready when the mixture turns lighter in color and feels fluffy — this airiness makes the cookies wonderfully tender. Don’t skip this step or rush it!

Step 3: Add Eggs and Peppermint Extract

Lower the mixer speed and add in the eggs one at a time, then splash in the peppermint extract. This is key to infusing that classic candy cane flavor. Beat just until everything comes together — overmixing can make your cookies tough, so keep it gentle here.

Step 4: Combine Wet and Dry Ingredients

Slowly add the flour mixture to the wet ingredients, stirring until just combined. Resist the urge to overmix! The dough will be soft but manageable — and it’ll get easier to handle after chilling.

Step 5: Chill the Dough for Best Results

Pop the dough into the fridge for at least an hour, or better yet, overnight. I’ve found this chilling step makes the flavor deepen and helps the cookies keep their shape when baking. Plus, it’s a good excuse to plan ahead and relax while the dough chills!

Step 6: Bake to Perfection

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats. Using a medium cookie scoop, portion the dough onto the sheets — I usually do about 9 cookies per sheet. Bake for around 10 minutes; you want the middle set but still soft. They’ll deflate and develop charming crinkles as they cool.

Step 7: Dip and Decorate

Once the cookies are completely cool, it’s time to get festive! Melt your bright white candy melts or white chocolate with a bit of vegetable shortening to thin for easy dipping. Dip each cookie partly or fully, then quickly sprinkle with crushed candy canes before the coating hardens. Let them set on parchment-lined trays.

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Pro Tips for Making Chocolate Peppermint Candy Cane Cookies Recipe

Chill is Key: Trust me on this — chilling the dough overnight makes the flavors meld and prevents cookies from spreading too much.
Use Fresh Peppermint Extract: Old or low-quality peppermint extract can taste artificial, so choose a fresh one for that authentic candy cane flavor.
Thin Your Candy Melts: A little vegetable shortening makes dipping much smoother and prevents the chocolate from cracking when set.
Don’t Overbake: Cookie centers should look set but still soft; they’ll firm up as they cool, keeping them tender and chewy.

How to Serve Chocolate Peppermint Candy Cane Cookies Recipe

Garnishes

I love to go a little extra with garnishes on these cookies. Aside from the crushed candy canes, a light dusting of edible glitter or a drizzle of dark chocolate adds a sophisticated touch. Sometimes, I sprinkle a few tiny silver dragees for a little holiday sparkle. These simple extras always get compliments!

Side Dishes

These cookies are fantastic alongside a warm cup of cocoa—double chocolate, of course. They’re also amazing with peppermint-infused coffee or a milky chai latte if you want to mix things up. For a party, I often serve them on a platter with spiced nuts and mini marshmallows for a cozy winter vibes snack board.

Creative Ways to Present

For Christmas gatherings, I love stacking these cookies in a pretty glass jar or wrapping them in cellophane tied with a red ribbon to gift neighbors and friends. Another fun idea is to arrange them in a circle on a decorative plate—kind of like a festive cookie wreath—which always gets people smiling before they dive in.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to a week. I find placing parchment paper between layers keeps them from sticking. They hold their flavor and texture nicely, although the candy melts garnish might dull a little over time if exposed to warm conditions.

Freezing

Freezing these cookies works great if you want to prepare in advance. Just freeze the baked and cooled cookies un-dipped (to avoid cracking) in a single layer on a baking sheet, then transfer to a freezer-safe bag. When ready, thaw and dip in candy melts fresh for that perfect glossy finish.

Reheating

Whenever I reheat leftover cookies before serving, I pop them in a warm (not hot) oven at 300°F for just a few minutes to soften slightly—it’s magic for bringing back that fresh-from-the-oven vibe without melting the candy coating.

FAQs

Can I use regular cocoa powder instead of black cocoa powder?

Absolutely! While black cocoa powder gives the cookies a darker color and more intense flavor, regular Dutch-processed cocoa powder will still produce delicious cookies with a nice chocolate taste.
Do I have to use peppermint extract?

Nope. The extract adds a festive peppermint touch, but if you’re not a fan or don’t have any on hand, the cookies are still fantastic without it—or you can swap in vanilla extract for a classic chocolate cookie flavor.
What’s the best way to crush candy canes?

Pop them in a zip-top bag and use a rolling pin or a heavy pan to gently crush into small pieces—big enough to crunch but small enough to stick nicely to the cookie surface when sprinkled.
Can I skip dipping the cookies in candy melts?

Yes! The dipping is optional and mostly for that beautiful finish and added sweetness. You can simply sprinkle crushed candy canes right on the warm cookies or skip it altogether if you prefer.
How long do these cookies last?

Stored properly in an airtight container, these cookies will stay fresh for up to a week at room temperature, or up to 3 months if frozen (undipped).

Final Thoughts

I have to say, this Chocolate Peppermint Candy Cane Cookies Recipe is one of those holiday treats that makes your kitchen smell like magic and your guests smile from the first bite. I love how it combines cozy chocolate richness with a cool peppermint crunch—it’s like a winter hug in cookie form. If you want a festive treat that’s easy to make but feels special, this recipe is an absolute winner. Give it a try and let me know how your batch turns out—I have a feeling these might just become your new holiday classic!