If you’re looking for a festive, irresistible treat that combines rich chocolatey goodness with a refreshing peppermint twist, this Chocolate Peppermint Slice and Bake Cookies Recipe is your new best friend. These cookies are delightfully crunchy on the outside, tender and chewy in the middle, with bursts of mini chocolate chips and a cool peppermint sparkle from crushed candy canes. Perfect for holiday gatherings or any time you want a little extra cheer, this recipe makes a batch that’s easy to slice, bake, and decorate for stunning results that taste as amazing as they look.
Ingredients You’ll Need
Gathering these simple yet essential ingredients ensures your Chocolate Peppermint Slice and Bake Cookies Recipe will shine with balanced flavor, texture, and festive flair. Every element, from creamy butter to crunchy candy canes, plays a vital role in crafting these delicious bites.
- Unsalted butter: At room temperature for creamy texture and to bind the dough perfectly.
- Powdered sugar: Gives a smooth sweetness that dissolves beautifully.
- Large egg: Adds moisture and helps with binding the dough.
- Vanilla extract: Brings warmth and depth to enhance the chocolate flavor.
- Peppermint extract: Provides that signature refreshing peppermint note.
- All-purpose flour: The base that gives structure to your cookies.
- Dark cocoa powder: For a rich, deep chocolate taste and dark color.
- Salt: Balances the sweetness and intensifies the chocolate.
- Mini chocolate chips: Small bursts of gooey chocolate in every bite.
- White chocolate: For dipping, adds creamy sweetness contrasting the dark cookie.
- Coconut oil: Helps the white chocolate melt smoothly and set with shine.
- Candy canes: Crushed atop for a lovely peppermint crunch and festive look.
How to Make Chocolate Peppermint Slice and Bake Cookies Recipe
Step 1: Cream the Butter and Sugar, Then Add Flavors
Start by beating the butter until smooth and creamy. This step is key to a tender cookie because it lets air into the dough. Add the powdered sugar next, blending until the mixture turns light and fluffy. Then, bring in the egg, vanilla, and peppermint extracts, beating at a higher speed so the flavors get thoroughly combined. This mixture is the flavor and texture heart of your cookies.
Step 2: Combine Dry Ingredients and Add to Wet Mix
In a separate bowl, whisk together the flour, cocoa powder, and salt. These dry ingredients create the robust chocolate foundation, while the salt enhances the other flavors. Gradually add this dry mixture into your creamed butter and sugar on low speed, mixing just until combined to avoid overworking the dough. Finally, fold in the mini chocolate chips gently, so they’re evenly dispersed and ready to melt deliciously as you bake.
Step 3: Shape the Dough into Logs and Chill
Turn the dough onto a floured surface and divide it into two equal portions. Using floured hands, shape each half into a log roughly 2 1/2 inches in diameter and 8 inches long. Wrapping these logs tightly in plastic wrap and refrigerating them for at least 4 hours, or ideally overnight, allows the dough to firm up. This chilling step is crucial for firm, sliceable logs that bake into perfectly shaped cookies.
Step 4: Slice and Bake
Preheat your oven to 350°F and line a baking sheet with parchment paper to prevent sticking. Carefully slice each chilled log into 12 even cookies to yield 24 cookies in total. Lay them out on the baking sheet, leaving about 2 inches between each for even baking. Bake for 14 to 16 minutes until the edges are nicely browned and set, while the center remains tender. Let them rest on the pan for 5 minutes before transferring to a cooling rack to cool completely.
Step 5: Dip in White Chocolate and Add Peppermint Crunch
In a microwave-safe bowl, combine the chopped white chocolate and coconut oil. Heat in 30-second bursts, stirring between, until just melted and smooth. Take each cooled cookie and dip it halfway into the white chocolate. Place the dipped cookies back onto parchment paper and immediately sprinkle with crushed candy canes for a festive pop of color and crunch. Refrigerate these for a short while so the white chocolate sets beautifully.
Step 6: Enjoy Your Festive Creations
Your Chocolate Peppermint Slice and Bake Cookies Recipe is now complete and ready to impress friends, family, or yourself. The festive finish with candy canes adds a delightful peppermint crunch, rounding out the rich chocolate flavor with every bite. It’s truly a holiday must-have that you’ll want to whip up again and again.
How to Serve Chocolate Peppermint Slice and Bake Cookies Recipe
Garnishes
Enhance these cookies by adding extra festive garnishes like finely crushed peppermint pieces or a light dusting of powdered sugar just before serving. For a more decadent touch, drizzle melted dark or milk chocolate over the white chocolate-dipped side for contrast and shine. These little details make your cookies visually irresistible and add layers of texture to each bite.
Side Dishes
Serve your Chocolate Peppermint Slice and Bake Cookies Recipe alongside warm cups of peppermint hot chocolate, creamy eggnog, or a sturdy black coffee to balance the sweetness. They also pair beautifully with vanilla or peppermint ice cream for an indulgent dessert experience. These cookies shine as companions to cozy drinks and creamy delights, making any gathering feel extra special.
Creative Ways to Present
For a charming presentation, arrange the cookies on a holiday-themed platter or stack them in a festive tin as a gift. Wrap individual cookies in clear cellophane with a colorful ribbon for party favors. You can also create a cookie platter featuring different types of holiday cookies with these peppermint slices as the star attraction. Presentation adds a warm, personal touch that your guests will love and remember.
Make Ahead and Storage
Storing Leftovers
Once baked and decorated, store your cookies in an airtight container at room temperature to keep them fresh for up to five days. Layer them carefully with parchment paper to prevent sticking or damage to the white chocolate coating. Proper storage maintains their texture and festive flavor so you can enjoy them even after a few days.
Freezing
You can freeze the unbaked dough logs wrapped tightly in plastic wrap for up to three months. When ready, thaw them overnight in the refrigerator before slicing and baking. Alternatively, baked and dipped cookies can also be frozen by placing them in a single layer on a baking sheet, freezing until firm, then transferring to a container with parchment paper between layers. This method helps preserve the quality without sacrificing flavor.
Reheating
If you prefer your cookies slightly warm, gently reheat them in a low oven at 300°F for 5-7 minutes. Avoid microwaving as it can melt the white chocolate unevenly. Warm cookies release their enticing aroma and soften slightly without losing that delightful contrast of crunchy edges and chewy centers.
FAQs
Can I use regular chocolate chips instead of mini chocolate chips?
Absolutely! Regular-sized chocolate chips will work fine but may create slightly bigger pockets of chocolate in each cookie. If you like more evenly distributed chocolate, mini chips are ideal, but it’s all about your preference.
Is peppermint extract necessary for the flavor?
While peppermint extract adds that essential minty brightness that defines this recipe, you can omit or reduce it if you prefer a subtler peppermint note. Just keep the amount small since peppermint extract is quite potent.
Can I prepare the dough logs further in advance?
Yes, chilling the dough logs overnight or even for 24 hours will actually improve the flavor and make slicing easier. Just keep them well wrapped in the fridge until you’re ready to slice and bake.
What if I don’t have coconut oil for the white chocolate dip?
If you don’t have coconut oil, you can use vegetable oil or a small amount of butter to help thin the white chocolate so it melts smoothly. Avoid using too much to keep the dip from becoming too soft.
How should I crush candy canes for the topping?
Place the candy canes in a clean kitchen towel and gently crush them with a rolling pin or use a food processor for a finer texture. Aim for a mix of small shards and fine dust for the best crunchy texture and sprinkling effect.
Final Thoughts
This Chocolate Peppermint Slice and Bake Cookies Recipe is a total celebration of flavors and festive spirit rolled into one delicious package. Baking these cookies is not only straightforward but truly rewarding, delivering impressive taste and presentation whether for holidays or just a cozy afternoon treat. I hope you enjoy making and sharing them as much as I do—there’s nothing quite like that perfect chocolate and peppermint combo to brighten your day and warm your heart.
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 offer a deliciously rich twist on a classic favorite. Featuring a fudgy cocoa base studded with mini chocolate chips and subtly flavored with peppermint extract, these cookies are individually sliced from chilled dough logs for easy preparation. Finished with a decadent white chocolate dip and crushed candy cane topping, they deliver perfect holiday cheer with every bite. Ideal for festive occasions or cozy winter treats, these cookies combine melt-in-your-mouth texture with refreshing peppermint notes.
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
Chocolate Coating and Topping
- 8 oz white chocolate, chopped
- 1 tbsp coconut oil
- 3 candy canes, crushed up
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 beat again 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 to combine thoroughly.
- Combine Dry Ingredients and Mix: In a separate medium bowl, whisk together the all-purpose flour, dark cocoa powder, and salt until well combined. With the mixer running on low speed, gradually add the dry mixture to the wet ingredients just until combined. Fold in the mini chocolate chips gently, ensuring not to overmix.
- Form Dough Logs: Transfer the dough to a floured surface and divide it into two equal parts. Using floured hands, shape each half into a log roughly 2 1/2 inches in diameter and 8 inches long. Wrap each log tightly with plastic wrap and refrigerate for at least 4 hours or overnight to firm up.
- Slice and Bake Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the dough logs from the fridge and slice each log into 12 cookies, totaling 24 cookies. Place the slices about 2 inches apart on the baking sheet. Bake for 14-16 minutes or until the edges are browned and set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt White Chocolate Coating: Place chopped white chocolate and coconut oil in a heat-proof bowl. Microwave in 30-second intervals, stirring between each, until just melted and smooth. Avoid overheating to prevent scorching.
- Decorate the Cookies: Dip each cooled cookie halfway into the melted white chocolate, then place them on a parchment-lined baking sheet. Sprinkle the crushed candy cane pieces over the wet white chocolate coating. Refrigerate the cookies until the chocolate is fully set, about 20-30 minutes.
Notes
- Ensure butter and egg are at room temperature for smooth mixing.
- Do not overmix the dough once flour is added to keep cookies tender.
- Chilling the dough is crucial for easy slicing and better cookie shape.
- Use parchment paper to prevent sticking and aid easy cleanup.
- Store cookies in an airtight container in the refrigerator to keep white chocolate topping firm.
- For a stronger peppermint flavor, you can add a few drops of peppermint extract to the white chocolate coating before dipping.
