Name: Chocolate Peppermint Sugar Cookies with Chocolate Peppermint Dip Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour (spooned and leveled, approximately 313 grams); 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup (227 grams) softened, unsalted butter; 1 1/4 cups (250 grams) granulated sugar; 1 large egg; 1/2 teaspoon peppermint extract; 1 teaspoon vanilla extract; 1 1/2 cups (270 grams) semi-sweet chocolate chips; 1 teaspoon coconut oil; 1/8 teaspoon peppermint extract; 1/4 cup crushed candycanes (about 30 grams)

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I’m always on the lookout for that perfect holiday treat to share with friends and family, and these Chocolate Peppermint Sugar Cookies with Chocolate Peppermint Dip Recipe have quickly become a go-to at our gatherings. There’s something so inviting about the classic sugar cookie base infused with peppermint paired with a silky, rich chocolate dip that just melts in your mouth. It’s like getting a festive hug in dessert form!

If you’re someone who loves the blend of cool peppermint with deep chocolate, you’ll absolutely love these cookies. They work beautifully for holiday parties, cozy afternoons with coffee, or even as a gift to spread some warm cheer. I can’t wait for you to try making these yourself – the recipe is straightforward and the results are absolutely worth it.

Ingredients You’ll Need

These ingredients come together to create that perfect balance: soft, chewy cookies with a crisp peppermint punch and a dip that’s creamy and addictive. When shopping, I recommend getting high-quality peppermint extract and fresh candy canes—they really make a difference!

All-purpose flour: Opt for spooned and leveled flour for accuracy; this helps keep cookies tender.
Baking powder: Gives just a hint of lift so your cookies aren’t too dense.
Salt: Balances the sweetness and enhances flavors.
Unsalted butter: Softened but not melted – this is key for the right cookie texture.
Granulated sugar: Provides sweetness and slight crunch.
Egg: Binds everything together and helps with softness.
Peppermint extract: The star flavor—pick a good quality one that’s not overpowering.
Vanilla extract: Adds depth and warms up the mint.
Semi-sweet chocolate chips: For the dip — melty and smooth.
Coconut oil: Helps make the chocolate dip shiny and silky.
Crushed candy canes: Adds crunch and festive flair on top of the dip.

Variations

I love tweaking this recipe depending on the occasion or who I’m sharing it with. Feel free to make it your own—experimenting is part of the fun!

Chocolate Chili Twist: I once added a pinch of chili powder to the chocolate dip for a surprising spicy kick that friends adored.
Gluten-Free Version: Swap all-purpose flour for a gluten-free blend, and you’re good to go—just be gentle with mixing.
White Chocolate Peppermint Dip: Using white chocolate chips instead of semi-sweet gives a sweeter, creamy contrast that’s just divine.
Vegan Option: Use vegan butter and egg replacer, and dairy-free chocolate chips to make this recipe vegan-friendly without losing that festive flavor.

How to Make Chocolate Peppermint Sugar Cookies with Chocolate Peppermint Dip Recipe

Step 1: Cream Butter and Sugar

This is where the magic starts! Use softened unsalted butter and granulated sugar, and beat them together until the mixture is light and fluffy. It usually takes about 3 to 4 minutes with an electric mixer. This step is important because it traps air in the batter and helps give your cookies that tender texture. Don’t rush it—if you skip or under-cream, the cookies can turn out dense.

Step 2: Add Egg, Peppermint, and Vanilla Extracts

Next, beat in the egg along with peppermint and vanilla extracts until everything is fully combined. I always love this moment because the room starts smelling like a cozy candy shop. The peppermint extract adds that fresh, festive vibe—just be sure not to overdo it, or the flavor can get too strong.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This helps distribute the leavening agent evenly so your cookies bake up perfectly. Once mixed, gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Overmixing can make your cookies tough, so stop as soon as you don’t see dry flour.

Step 4: Shape and Bake Cookies

Preheat your oven to 350°F (175°C). Scoop the dough into roughly 1.5-tablespoon balls and place them on a parchment-lined baking sheet, leaving enough space between to spread. Flatten them slightly with your palm or bottom of a glass for that classic sugar cookie thickness. Bake for 10-12 minutes until the edges just start to golden. Keep an eye on them because they can go from perfect to overdone quickly. Let the cookies cool completely before dipping.

Step 5: Prepare the Chocolate Peppermint Dip

While the cookies cool, melt the semi-sweet chocolate chips with the coconut oil in a double boiler or microwave-safe bowl (microwave in 30-second bursts, stirring in between). Stir in the peppermint extract for that final festive touch. The coconut oil really helps the dip stay glossy and easy to dip into. Finally, sprinkle crushed candy canes on top for extra crunch and peppermint flair.

How to Serve Chocolate Peppermint Sugar Cookies with Chocolate Peppermint Dip Recipe

The image shows a white rectangular plate with rounded edges placed on a white marbled surface. On the plate, there are seven separate white round bowls and a small white rectangular dish arranged neatly. The largest bowl in the top left corner holds a mound of white flour with a slightly rough texture. To its right is a smaller bowl filled with granulated white sugar, smooth and fine. Below the flour is a rectangular white dish with a single block of pale yellow butter, smooth and solid. Near the top right corner, a bowl contains dark brown vanilla extract with a glossy surface. Below the vanilla extract, another bowl is filled with crushed white and red peppermint pieces, rough and uneven. At the bottom left, there is a bowl of dark brown chocolate chips with a shiny, smooth texture. To its right, a single brown egg with a smooth shell sits directly on the plate. Finally, at the bottom right corner, a tiny bowl holds fine white salt. The setup is simple, clean, and all elements are positioned neatly for a clear view. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to top the chocolate peppermint dip with freshly crushed candy canes because they add an irresistible crunch and brighten up the dip’s look with their festive red and white bits. Sometimes, I’ll sprinkle a little sea salt or even edible glitter for a fun sparkle that guests love.

Side Dishes

These cookies pair perfectly with a warm cup of hot cocoa or a peppermint mocha if you want to amp up the holiday vibes. I’ve also brought them to parties alongside a cheese board for a sweet contrast that everyone savors.

Creative Ways to Present

For holiday gatherings, I like arranging the cookies on a decorative platter with festive sprigs of pine or holly around the edges. Drizzling the chocolate dip over a stack of cookies for a rustic look is another fun way to serve. It’s visually stunning and super inviting.

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature, layering parchment paper between them to prevent sticking. They stay fresh for up to 5 days, though I have to admit, they rarely last that long in my house!

Freezing

You can freeze the cookie dough balls before baking, which is great if you want to have cookies on demand. Just arrange them on a tray to flash freeze, then transfer to a freezer-safe bag. When ready, pop them on a baking sheet and bake straight from frozen, adding a minute or two to the baking time.

Reheating

If you want that fresh-baked warmth, reheat cookies for about 10 seconds in the microwave or 5 minutes at 300°F in the oven. Just be careful not to overheat or the cookies can dry out. Reheat the dip gently on low power in the microwave to keep it smooth.

FAQs

Can I use peppermint oil instead of peppermint extract in the Chocolate Peppermint Sugar Cookies with Chocolate Peppermint Dip Recipe?

Yes, you can, but keep in mind peppermint oil is much more concentrated. Start with a very small amount—about half or less of what the extract calls for—to avoid overpowering the cookies or dip. Always add gradually and taste as you go.
Are these cookies suitable for kids?

Absolutely! The flavors are bright but gentle, and the cookies are soft and easy to eat. Just be cautious if you use very strong peppermint extract or crushed candy canes with sharp edges; you can adjust those to be milder for little ones.
Can I make the Chocolate Peppermint Dip ahead of time?

Yes, you can prepare the dip a day ahead and keep it covered in the fridge. When you’re ready to serve, gently rewarm it until smooth again. Just stir well as the coconut oil might separate slightly once chilled.
What’s the best way to crush candy canes for the dip?

I usually place candy canes in a zip-top bag and gently crush them with a rolling pin or the bottom of a heavy pan. This way, you get a mix of fine and chunky pieces, which adds a nice texture contrast to the smooth chocolate dip.

Final Thoughts

Honestly, these Chocolate Peppermint Sugar Cookies with Chocolate Peppermint Dip Recipe have brought so much joy and festive spirit to my kitchen and I’m confident they’ll do the same for you. There’s just something wonderfully comforting about making a batch, dipping them in luscious chocolate, and enjoying those flavors with loved ones. Next time you want a holiday treat that’s both playful and sophisticated, I hope you give these cookies a try—you might just find your new seasonal favorite.