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Chocolate peppermint sugar cookies arranged on a countertop in piles of three

Chocolate-Dipped Peppermint Chocolate Sugar Cookies

  • Author: Lindsay
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 1 hour 23 minutes
  • Yield: 30
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This easy recipe makes soft and chewy chocolate sugar cookies, dips them into more chocolate, then covers them with crunchy peppermint pieces! These Peppermint Chocolate Sugar Cookies are about to take the title of your favorite Christmas dessert.


  • 1 3/4 cups (228g) all-purpose flour
  • 3/4 cup (85g) natural unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (224g) unsalted butter, room temperature
  • 1 1/2 cups (310g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 1/4 cup sugar (additional for rolling)
  • 10 oz baking or melting chocolate
  • Peppermint Crunch


  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  2. Combine the flour, cocoa powder, baking soda, baking powder and salt in a medium-sized bowl and set aside.
  3. Cream the butter and sugar together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
  4. Add the eggs one at a time and mix until well combined after each addition.
  5. Add the vanilla extract and peppermint extract and mix until well combined.
  6. Add the dry ingredients and mix until the dough is well combined. It will be thick. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
  7. Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet. Press down on the tops of the balls just a bit (I used the bottom of a glass)
  8. Bake cookies for 7-8 minutes. Don’t over-bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
  9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.
  10. When cookies are cooled, melt the chocolate in a small bowl.
  11. Dip cookies, one at a time, into the chocolate and gently shake to remove excess chocolate.
  12. Set on parchment paper to dry and sprinkle with peppermint pieces.


  • To Store: Keep cookies in an airtight container at room temperature. Enjoy within 3-4 days.
  • To Freeze: Place cookies into a freezer-safe container and freeze for up to 3 months. If you have to stack them, place a sheet of parchment paper between each layer. Thaw frozen cookies before enjoying.


  • Serving Size:
  • Calories: 187
  • Sugar: 17.7 g
  • Sodium: 87.4 mg
  • Fat: 9.5 g
  • Carbohydrates: 25.6 g
  • Protein: 2.3 g
  • Cholesterol: 28.7 mg