Cute & Easy Chocolate Peppermint Christmas Cookies

By Marley Goldin
on November 26, 2020
last updated on April 5, 2021
This post may contain affiliate links. Please read my disclosure policy.
These Chocolate Peppermint Christmas Cookies are the easiest way to bring the look, taste, and smell of the Holidays into your home. They're crunchy on the edges, chewy in the center, full of chocolate and peppermint flavor, and fun to decorate!
Chocolate Peppermint Christmas Cookies - Featured Image

Want to make cute cut-out cookies, but sick of the same old sugar cookies every year? These Chocolate Peppermint Christmas Cookies both look and taste like the Holidays, without the overdone sugary-sweet taste.

They are crunchy on the edges, chewy on the center, and are chocolate-forward with a festive peppermint finish. And as someone who struggles with shape-able cookies, I promise these are do-able.

Chocolate Peppermint Christmas Cookies - With Bite

Chocolate Peppermint Christmas Cookies Tips & Tricks



It’s Beginning to SMELL A Lot Like Christmas

That candy cane peppermint smell is synonymous with the Holidays for me. And you better believe as soon as you pour in your peppermint extract it’ll be wafting through your whole house.

The peppermint extract is very concentrated and has a bold taste. There’s a fine line between your cookies tasting festively peppermint-y and reminiscent of toothpaste.

1 teaspoon is more than enough extract in both the cookies and the icing to get you that pleasant peppermint taste without going overboard.

How the Elf Do I Get Them to Hold Their Shape?

The answer is: with just a little patience. I know you’re more eager than a kid on Christmas morning to dive into these delicious cookies, but once they are shaped, they have to sit in the fridge for 2 hours before baking.

So muster up all the patience you can find! These Chocolate Peppermint Christmas Cookies are worth the wait!

{Candy} Can[e] I Make The Dough Ahead of Time?

Absolutely, yes! Both the cookie dough and icing can be made ahead of time.

If you’re making them the day before you plan to bake them, store them both in the refrigerator overnight.

The cookie dough will need to come to room temperature before you can roll it out and shape it— it’ll be an uphill battle to roll it out while it’s ice cold. You will still need to keep it in the refrigerator for two hours before baking.

My suggestion would be to make the dough and shape it, then store it in the refrigerator overnight. That way you can just pop them straight in the oven from the refrigerator!

Chocolate Peppermint Christmas Cookies - Overhead Portrait

I’m Dreaming of an {Egg} White Christmas

The trick to getting this icing perfect for decorating is to really whip your egg whites and peppermint extract well. It usually takes me about three minutes with my hand mixer on high.

Before you add your powdered sugar, the egg white and peppermint extract should be white and silky, and almost frothy looking.

Once your egg whites and extract are ready to go, it’s time to add your powdered sugar. Your target is to get a thick and sticky icing, that’s still thin enough to slowly run off of your spoon.

You may be able to achieve this before adding all 4 cups. The best practice is to add your powdered sugar one cup at a time until you’ve added 3 cups. Then add another half a cup and check your consistency.

If it’s not quite thick enough, slowly add more powdered sugar, about 1 tablespoon at a time until you’re happy with the icing.

Green tip: It is estimated that 40% of food is wasted annually in America! Don’t throw out those yolks! Scramble them up or use them to make this Hollandaise or these Rosemary Shortbread Cookies.

March to the Beat of Your Own Little Drummer

These Chocolate Peppermint Christmas Cookies can be shaped and decorated however you want! I cut them into trees using these cookie cutters and top them with these sprinkles to resemble ornaments (affiliate links), but the opportunities here are endless!

Shape them into candy canes and color your icing red and white. Shape them into tacky sweaters and add an explosion of sprinkles and stripes.

Use reindeer cookie cutters and use a little red icing on the nose. Or celebrate other festive occasions and shape them as dreidels and tap into your blue food coloring.

Get creative and have fun!

Do you love chocolate as much as my family does? Check out these Best Ever One-Bowl Fudgy Chocolate Brownies and this Cakey Chocolate Chip Cookie Cake!

Chocolate Peppermint Christmas Cookies

0 from 0 votes
Recipe by Marley Goldin Course: DessertCuisine: American
Servings

12

cookies
Prep time

2

hours 

30

minutes
Cooking time

10

minutes
Total time

2

hours 

50

minutes

These Chocolate Peppermint Christmas Cookies are the easiest way to bring the look, taste, and smell of the Holidays into your home. They’re crunchy on the edges, chewy in the center, full of chocolate and peppermint flavor, and fun to decorate!

Ingredients


  • Cookies
  • 3/4 cup ( 1 & 1/2 sticks) unsalted butter, softened

  • 1 cup granulated sugar

  • 1 large egg

  • 1 teaspoon peppermint extract

  • 1 & 1/2 cups all-purpose flour

  • 3/4 cup cocoa powder

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt


  • Peppermint Icing
  • 3 large egg whites

  • 1 teaspoon peppermint extract

  • 3 & 1/2 – 4 cups powdered sugar

  • food coloring for decoration (optional)

  • Round sprinkles for decoration (optional)

Directions


  • Chocolate Peppermint Cookies
  • Make sure you butter is softened by poking it with your finger— it should leave an indentation. Beat your butter and sugar together until combined.
  • Add your egg and extract and mix well.
  • Add your flour, cocoa powder, baking powder, and salt to form dough.
  • Place your dough between two pieces of parchment paper and use a rolling pin to flatten it until it is about 1/2 inch thick.
  • Use a cookie cutter to cut out your desired shapes and place them on a lined baking sheet, leaving two inches in between each cookie. Place the cookie sheet in the refrigerator for 2 hours to firm up.
  • Once your shaped cookies are firm, preheat your oven to 350 degrees Fahrenheit.
  • Bake at 350 for ten minutes. Remove from the oven and keep your cookies on your hot baking sheet for at least ten more minutes. They will continue to bake on the hot sheet until they cool.

  • Peppermint Icing
  • With hand or stand mixer, whip egg whites and peppermint extract until white and foamy—about 3 minutes.
  • Add powdered sugar 1 cup at a time and continue to whip until you’ve added 3 cups. Add another 1/2 cup of powdered sugar and check the consistency. It should be sticky and drip slowly off of a spoon. If it’s too loose, slowly add more powdered sugar until the desired consistency is reached.
  • If you are using food coloring as pictured above, separate about 2/3 of the icing into a mixing bowl. With your mixer on high, add about 5-10 drops of green food coloring until you achieve a vibrant green. Transfer to a piping bag and set aside. Divide remaining icing in two. Leave one half white, and add red food coloring to the other half using the same technique as with the green food coloring.
  • Store your piping bags in the refrigerator until the cookies are completely cool and ready for decorating. Cut the very bottom tip of your piping bags, and have fun decorating!

Pro Tips

  • For the icing, make sure you whip your egg white and extract until they are smooth, white, and frothy before adding in the powdered sugar.
  • The icing consistency should be thick and sticky, but still able to slowly drop off your spoon. You may not need all four cups of powdered sugar, so add it slowly.
  • Make sure you set the cut cookies in the refrigerator for two whole hours before baking to ensure they keep their shape.
  • Do not remove the cookies from their baking sheet until they have completely cooled.

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