If you are craving a festive treat that perfectly combines rich chocolate with refreshing peppermint, look no further than this Chocolate Peppermint Slice and Bake Cookies Recipe. These cookies are a holiday hug in sweet form: tender, chocolaty, and scented with a hint of peppermint, making every bite a celebration. The slice and bake method makes it effortless to prepare ahead, slice into perfect rounds, and bake fresh cookies anytime, so whether you’re hosting a cozy gathering or just craving a minty-chocolate delight, this recipe is your new best friend.
Ingredients You’ll Need
The beauty of this Chocolate Peppermint Slice and Bake Cookies Recipe is how it uses simple, quality ingredients that come together in a flash, but deliver incredible flavor and texture. From creamy butter for richness to crushed candy canes providing that unmistakable peppermint crunch, every component plays a vital role.
- 1 cup unsalted butter, at room temperature: Provides a smooth, rich base and helps create tender, melt-in-your-mouth cookies.
- 3/4 cup powdered sugar: Adds delicate sweetness and contributes to a soft cookie texture.
- 1 large egg, at room temperature: Binds ingredients and adds moisture for a perfect crumb.
- 1 tsp vanilla extract: Enhances overall flavor with a warm, comforting note.
- 1/4 tsp peppermint extract: Brings that classic minty zing that makes these cookies so special.
- 2 cups (250 g) all-purpose flour: The sturdy backbone giving structure to your cookies.
- 1/2 cup dark cocoa powder: Imparts deep chocolate flavor and beautiful dark color.
- 1/4 tsp salt: Balances sweetness and enhances the chocolate notes.
- 1/2 cup mini chocolate chips: Melts into little pockets of chocolate joy throughout each cookie.
- 8 oz white chocolate, chopped: Used for the irresistible dip that adds creamy sweetness and stunning contrast.
- 1 tbsp coconut oil: Helps melt and smooth the white chocolate for perfect dipping consistency.
- 3 candy canes, crushed up: Provides festive crunch and boosts the peppermint flavor with every bite.
How to Make Chocolate Peppermint Slice and Bake Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating the butter in a stand mixer fitted with a paddle attachment on medium speed for about one minute until silky smooth and creamy. Then add the powdered sugar and continue beating until the mixture becomes light and fluffy, about another minute. This step is crucial as it ensures your cookies will have that perfect tender texture. Next, beat in the egg along with vanilla and peppermint extracts on high speed; this makes your dough wonderfully fragrant and well combined.
Step 2: Mix the Dry Ingredients and Add to Wet
In a separate bowl, whisk together the all-purpose flour, dark cocoa powder, and salt. Slowly add this dry mix to the butter mixture on low speed until just incorporated – resist the urge to over-mix to keep your cookies tender. Finally, fold in the mini chocolate chips gently, spreading those melty chocolate pockets evenly throughout the dough.
Step 3: Shape and Chill the Dough Logs
Transfer the dough to a floured surface and divide it into two equal parts. Using floured hands to avoid stickiness, roll each half into a log shape about 2 1/2 inches in diameter and 8 inches long. Wrap each log tightly in plastic wrap to maintain shape and refrigerate for at least four hours or overnight. This chilling step is essential as it helps the dough firm up for clean slicing and to develop richer flavors.
Step 4: Slice and Bake the Cookies
Once your dough logs are well chilled and firm, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Slice each log into 12 even cookies, giving you the perfect 24 cookies. Space them about 2 inches apart on the sheet so they can spread nicely. Bake for 14-16 minutes until the cookie edges are set and lightly browned. After baking, let the cookies cool on the pan for 5 minutes before transferring to a rack. This cooling stage helps them finish setting beautifully.
Step 5: Melt and Dip in White Chocolate
While cookies cool, place the chopped white chocolate and coconut oil into a heatproof bowl. Microwave in 30-second intervals, stirring well between each, until smooth and just melted. Dip half of each cookie into that glossy white chocolate for a luscious finish that balances the dark chocolate dough perfectly. Place the dipped cookies back on the parchment-lined tray.
Step 6: Add the Festive Candy Cane Topping
Immediately after dipping, top the white chocolate side with crushed candy canes for a delightful crunch and a burst of peppermint that’s as festive as they come. Pop the cookies into the fridge for a few minutes to let the chocolate set firmly.
How to Serve Chocolate Peppermint Slice and Bake Cookies Recipe
Garnishes
To elevate these cookies for a holiday party or gift, consider garnishing with a light dusting of powdered sugar or festive edible glitter for a twinkle. Fresh mint leaves placed alongside on a serving platter can tie in the peppermint theme beautifully as well.
Side Dishes
These cookies pair wonderfully with a glass of cold milk for a classic treat or alongside a warm mug of hot cocoa or peppermint-spiked coffee for an extra indulgent moment. If serving to guests, a small bowl of whipped cream to dip pieces in can make it feel extra luxurious.
Creative Ways to Present
Try arranging your Chocolate Peppermint Slice and Bake Cookies Recipe on a festive platter lined with evergreen sprigs or cranberries for charming holiday decor. Wrapping a few cookies in clear cellophane tied with a red ribbon makes a thoughtful, homemade gift. You could also serve them stacked in mason jars layered with candy cane pieces for a creative dessert bar.
Make Ahead and Storage
Storing Leftovers
Leftover cookies stay fresh for up to 5 days if stored in an airtight container at room temperature. Make sure to keep them away from moisture to preserve their crunch and flavor.
Freezing
You can freeze the cookie dough logs either before slicing or freeze baked cookies. For the dough, wrap tightly in plastic wrap and place in a freezer bag – freeze up to 3 months. When ready, thaw overnight in the fridge before slicing and baking. Baked cookies can also be frozen in airtight containers with parchment between layers and thawed at room temperature.
Reheating
If you like your cookies warm, pop them in the microwave for 10-15 seconds or warm them in a low oven (300°F) for 5 minutes. This brings back that freshly baked feel and makes the chocolate chips even gooey.
FAQs
Can I use regular peppermint instead of peppermint extract?
Using peppermint extract gives a clear, consistent flavor that is potent without being overpowering. Fresh peppermint leaves won’t provide the same intensity and could affect your dough’s moisture. For best results, stick with peppermint extract in this recipe.
What can I substitute for coconut oil when melting white chocolate?
If you don’t have coconut oil, mild vegetable oil or even a small amount of butter can work well to thin the white chocolate for dipping. Just use the same quantity to achieve that luscious smooth dip.
How do I get perfectly even cookie slices?
Chilling your dough logs for several hours or overnight is key for firm logs that slice cleanly. Use a sharp knife and try to cut slices about 1/2 inch thick for consistent cookies that bake evenly.
Can I make this recipe gluten-free?
Yes! Substitute all-purpose flour with a gluten-free blend that includes xanthan gum to maintain structure. The texture may vary slightly but your cookies will still be deliciously minty and chocolatey.
Why is it important to cool cookies before dipping in white chocolate?
Cooling prevents the cookies from melting the white chocolate when dipping. It helps the chocolate set faster and ensures a clean, neat coating that won’t slide off or become patchy.
Final Thoughts
I truly hope you give this Chocolate Peppermint Slice and Bake Cookies Recipe a try because it’s such a delightful, fuss-free way to enjoy festive flavors all season long. The blend of rich chocolate, refreshing peppermint, and the satisfying crunch of candy cane will have everyone asking for more. Whip up a batch, share with loved ones, and watch these cookies become your new holiday tradition!
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
Delight in these festive Chocolate Peppermint Slice and Bake Cookies, featuring a rich cocoa dough studded with mini chocolate chips, enhanced with peppermint extract, and dipped in creamy white chocolate topped with crushed candy canes. Perfect for the holiday season or any time you crave a refreshing chocolate-mint treat.
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
Decoration
- 8 oz white chocolate, chopped
- 1 tbsp coconut oil
- 3 candy canes, crushed up
Instructions
- Prepare the Butter Mixture: 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 continue beating on medium speed until the mixture is light and fluffy, about 1 minute. Beat in the egg, vanilla extract, and peppermint extract on high speed until fully combined.
- Combine Dry Ingredients and Mix: In a medium bowl, whisk together the all-purpose flour, dark cocoa powder, and salt until evenly mixed. With the mixer on low speed, gradually add the dry ingredients to the butter mixture and mix until just combined. Gently fold in the mini chocolate chips to evenly distribute them throughout the dough.
- Shape Dough Logs: Lightly flour a work surface and place the cookie dough onto it. Divide the dough into two equal halves. Using floured hands, shape each half into a log approximately 2 1/2 inches in diameter and 8 inches long. Wrap each log tightly in plastic wrap and refrigerate for at least 4 hours or overnight to firm up.
- Bake the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove the chilled dough logs from the refrigerator and slice each log into 12 even slices, yielding a total of 24 cookies. Space the cookies about 2 inches apart on the baking sheet. Bake them for 14 to 16 minutes, until the edges are browned and the cookies are set. Let the cookies cool on the baking sheet for 5 minutes prior to transferring them to a wire rack to cool completely.
- Prepare White Chocolate Coating: Place the chopped white chocolate and coconut oil in a heat-proof bowl. Microwave in 30-second increments, stirring after each interval, until the white chocolate is just melted and smooth without overheating.
- Decorate Cookies: Dip each cooled cookie halfway into the melted white chocolate, then place on a parchment-lined baking sheet. Immediately sprinkle with crushed candy cane pieces. Chill the cookies in the refrigerator to allow the white chocolate to set before serving.
Notes
- Ensure butter and egg are at room temperature for smoother mixing and better texture.
- Do not overmix the dough once flour is added to prevent tough cookies.
- Chilling the dough logs is essential to maintain shape during slicing and baking.
- Use quality peppermint extract and cocoa powder for the best flavor.
- Store finished cookies in an airtight container in the refrigerator to keep the white chocolate coating firm.
- These cookies can be frozen before baking; slice and bake directly from the freezer, adding a couple extra minutes to baking time.
