Peppermint Cookies – Chelsea’s Messy Apron

Peppermint Cookies – Chelsea’s Messy Apron

Christmas

4-ingredient Peppermint Cookies are the tastiest holiday treat! They look so fancy, but couldn’t be easier to make! Add these treats to a cookie platter or gift ’em out!

Want homemade peppermint cookies? Try our Soft Frosted Peppermint Sugar Cookies or Chocolate Peppermint Cookies Recipe. 

Image of the peppermint cookies stacked on top of eachother

Easy Peppermint Cookies

I’m all about baking from-scratch–it’s one of my favorite things to do! But during the business of the holidays, I sure appreciate a good short-cut and know many of you feel similarly. These peppermint cookies are just that kind of short-cut.

They look beautifully festive, taste positively amazing, and take a fraction of the time that baking cookies from scratch will require. (Or, at least, a fraction of the time these fancy Cut Out Sugar Cookies take!)

Process shots-- images of the candy canes being smashes

Peppermint Cookies Recipe Ingredients

  • Mint/Grasshopper Cookies. Grab a package of fudge mint or grasshopper cookies. If you’d prefer to make your own grasshopper cookie, try this thin mint cookie recipe from my friend Sally!
  • White Chocolate. We recommend chocolate made for melting like good quality baking bars (such as Baker’s, Lindt, or Ghiradelli) or good quality melting wafers (such as Ghiradelli) for best results. (Both bars and melts are found in the baking aisle of the store–we like using melts best for ease!). Avoid chocolate chips–see “quick tip” below.
  • Coconut oil. I like to add a touch of oil or shortening to the chocolate. It helps to smooth out the chocolate and makes coating the cookies in chocolate easier. If you find the chocolate is too thick and won’t coat the cookies smoothly, add a touch more oil.
  • Candy canes OR peppermint bark. We like topping the dipped cookies with a sprinkle of crushed candy canes or finely chopped peppermint bark chocolates (or homemade peppermint bark). This is an optional, but fun, addition that adds flavor and texture while also making the cookies look even fancier!

QUICK TIP

Why can’t I use chocolate chips? Chocolate chips/baking morsels have stabilizers that keep them from melting as nicely (which is good when you want them to retain their shapes for cookies!).

Process shots of peppermint cookies-- images of the cookies being dipped in white chocolate

How To Crush Peppermint

Before starting on the cookie coating, crush the peppermint so it’s ready to go!

Both candy canes and hard peppermint candies work. For these peppermint cookies, we want coarse, not fine crumbs/powder. The best way we’ve found to do this is to add the unwrapped candies to a large plastic bag (or two; the peppermint has a tendency to rip through plastic bags as it is crushed), seal the bag without air in it, and then crush with a rolling pin or meat mallet until coarse crumbs are formed. Using a blender or food processor can leave you with candy dust, and that’s not what we’re after here.

How To Make Peppermint Cookies

  1. Start by freezing the mint cookies. Mint cookies are coated in a thin chocolate coating, so if they’re warm, that chocolate coating will melt off when it comes in contact with the melted white chocolate.
  2. Microwave the chopped chocolate or chocolate melts in sturdyheatsafe bowls instead of using plastic or melamine. 
    1. To avoid scorching the chocolate, microwave for 15 seconds at a time, and stir for at least 15 seconds between each microwave burst. Remember, the chocolate is still melting from residual heat even after it has been removed from the microwave.
    2. It’s important the chocolate never gets too hot! We want it nice and melted, but as close to room temperature as possible (again, we don’t want to melt the chocolate off the mint cookies).
  3. Coat cookies in melted chocolate and garnish (if desired)! I like to spoon the melted chocolate over the cookie which, again, keeps that chocolate layer from melting off into our pretty white chocolate!

Image of the peppermint cookies stacked on top of eachother

STORAGE

Chocolate Peppermint Cookies Storage

These cookies are best eaten within a week. Store in a tightly sealed container in a cool, dark place at room temperature. They don’t need to be refrigerated, but are tasty that way too!

More Holiday Cookies

Peppermint Cookies

4-ingredient Peppermint Cookies are the tastiest holiday treat! They look so fancy, but couldn’t be easier to make! Add these treats to a cookie platter or gift ’em out!

Peppermint Cookies

4-ingredient Peppermint Cookies are the tastiest holiday treat! They look so fancy, but couldn’t be easier to make! Add these treats to a cookie platter or gift ’em out!

Instructions

  • PREP: Line a large sheet pan with parchment paper (or foil). Place the mint cookies in the freezer for at least 30 minutes (the longer they spend in the freezer, the better).

  • CRUSH PEPPERMINT: Add the unwrapped candy canes to a large plastic bag (or two; the peppermint has a tendency to rip through plastic bags as it is crushed). Seal the bag without air in it, and then crush with a rolling pin or meat mallet until coarse crumbs are formed. Set aside.

  • MELT CHOCOLATE: Combine white chocolate melts and oil in a microwave-safe bowl. Microwave in bursts until fully melted. Let cool a bit so it’s not hot, but warm. (If the chocolate is too hot it will melt the chocolate on the mint cookies).

  • COAT COOKIES: Working with a few cookies at a time (leaving the rest in the freezer), coat in chocolate. I dip a fork in the chocolate then place a cookie on top of the dipped fork. With my other hand and a spoon, I spoon the melted chocolate over the fork. I tap the fork a few times to get the chocolate smooth and then drag the fork across the edge of the bowl to remove excess chocolate. I use a knife to push the cookie off of the fork and back onto the lined sheet pan. Work quickly so the chocolate on the cookie doesn’t have a chance to melt into the white chocolate. (See Note 4 for “Troubleshooting”)

  • ADD CRUSHED CANDY CANES: Working quickly, before the white chocolate has a chance to harden, sprinkle crushed peppermint on top of the cookies (add to preference). Repeat process of coating one cookie at a time in chocolate and then topping that cookie with crushed candy canes until all the cookies have been decorated. Allow dipped cookies to harden at room temperature (not fridge/freezer).

  • STORAGE: These cookies are best eaten within a week. Store in a tightly sealed container in a cool, dark place at room temperature. They don’t need to be refrigerated, but are tasty that way too!

Recipe Notes

Note 1: Mint/Grasshopper Cookies: Grab a package of fudge mint or grasshopper cookies. If you’d prefer to make your own grasshopper cookie, try this thin mint cookie recipe from my friend Sally!
Note 2: White Chocolate: We recommend chocolate made for melting like good quality baking bars (such as Baker’s, Lindt, or Ghiradelli) or good quality melting wafers (such as Ghiradelli) for best results. (Both bars and melts are found in the baking aisle of the store–we like using melts best for ease!). 
Note 3: Candy canes OR peppermint bark. We like topping the dipped cookies with a sprinkle of crushed candy canes or finely chopped peppermint bark chocolates. This is an optional, but fun, addition that adds flavor and texture while also making the cookies look even fancier!
Note 4: Trouble-Shooting:

  • If the chocolate is too thick and not coating cookies well, add 1/2 teaspoon additional coconut oil.
  • If chocolate begins to harden while dipping, reheat the melted chocolate in the microwave for another 15 seconds. (Depending on how quickly you work or how fast the chocolate is hardening, you might have to re-melt the chocolate a few times.)
  • If the chocolate coating on the mint cookies are melting into the white chocolate, freeze the cookies for longer or let the white chocolate cool a bit.

Nutrition Facts

Serving: 1serving | Calories: 75kcal | Carbohydrates: 10.4g | Protein: 0.8g | Fat: 3.8g | Cholesterol: 0.1mg | Sodium: 18.8mg | Fiber: 0.7g | Sugar: 7.6g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.