Tender Crumbly Chocolate Peppermint Cookie Recipe

About the Ingredients

The complete recipe follows below. Here are notes on the most important ingredients, their roles, and simple substitutions you can use.

• Peppermint candy: Use hard peppermint candies or candy canes that you enjoy eating. Avoid soft candies — they’ll melt into a sticky mess. For reference, this recipe uses about 15 g of crushed candy.
• Peppermint extract: Adds a concentrated mint flavor. If you prefer a milder mint, halve the amount to 1/2 teaspoon or omit it; the crushed candy will still add a mild mint hint.
• Chocolate: This recipe combines melted chocolate and cocoa powder for intense chocolate flavor. If you want a lighter cocoa flavor, replace 2–3 tablespoons (15–22 g) of cocoa powder with cornstarch.

Make It — Tips for Success

Below are practical tips and step-by-step guidance to help you get consistent results.

• Crush peppermint candy in a sealed plastic bag using a rolling pin: pound to break, then roll to crush to a fine texture. Small, uniform pieces distribute flavor and add a pleasant crunchy texture on the cookie surface.
• The crushed candy will partially melt into the dough and create a lightly textured, homey surface. If you prefer a smooth cookie, chop the candy very finely.
• When you add the flour and cocoa to the creamed butter mixture, the dough may look dry and crumbly at first. Continue mixing gently; it will come together into a soft, cohesive dough as the dry ingredients hydrate.
• Shaping options: either roll the dough out to about 1/4-inch thickness and cut with cookie cutters, or form each half into an 8-inch log, chill or briefly freeze for 10 minutes, then slice into 1/4–1/2-inch rounds for slice-and-bake cookies.
• If the dough is sticky, chill it 10–15 minutes in the refrigerator to firm the butter before shaping.
• Baking time depends on cookie size and thickness. Larger or thicker cookies will need more time; thinner slices bake faster and become crispier.

Yield and Storing

This recipe yields about 30 small slice-and-bake cookies (approximately 1.5-inch rounds) or 12–15 cut-out cookies using a 2-inch cutter.

Store cookies at room temperature in an airtight container for up to five days. Freeze fully cooled cookies in an airtight container or freezer bag for up to three weeks.

Chocolate Peppermint Shortbread Cookies (no chill)

Ingredients

Chocolate Cookies

• 3/4 cup (170 g) unsalted butter, softened
• 1/4 cup (50 g) sugar
• 1 teaspoon peppermint extract
• 1 tablespoon (15 g) finely crushed peppermint candy
• 1/4 cup (40 g / 1.5 oz) semi-sweet melted chocolate
• 1 1/2 cups (180 g) all-purpose flour
• 1/3 cup (30 g) unsweetened cocoa powder

Chocolate Dip

• 1/2 cup (85 g) semi-sweet chocolate chips
• 1 teaspoon vegetable shortening (optional, for shine)
• Extra crushed peppermint candy, roughly chopped, for sprinkling

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Place the peppermint candies in a sealed plastic bag and crush them with a rolling pin until finely broken.
3. Cream the softened butter, sugar, crushed candy, and peppermint extract until evenly combined.
4. Stir in the melted chocolate until fully incorporated.
5. Add the flour and cocoa powder and mix until the dough comes together. The mixture may look crumbly at first but will form a soft, cohesive dough as it hydrates.
6. Press the dough into a single mass and divide it in two. Roll each half between sheets of parchment into a 1/4-inch thick layer. Alternatively, form each half into an 8-inch log, wrap, and chill or freeze for 10 minutes for easier slicing.
7. Cut shapes with a cookie cutter or slice the chilled logs into 1/4–1/2-inch rounds. Transfer cookies to the prepared baking sheets. Prick each cookie surface lightly with a toothpick if desired.
8. Bake for 15–18 minutes, adjusting for size and thickness. Smaller, thinner cookies will be crispier; larger, thicker cookies will stay softer and need more time.
9. Remove cookies from the oven and let them cool completely before dipping in glaze or storing.
10. For the chocolate glaze: melt the chopped chocolate in 30-second intervals in the microwave, stirring between intervals until smooth. Stir in the shortening if using. Dip cooled cookies into the glaze and immediately sprinkle with extra crushed peppermint. Allow the glaze to set on a wire rack.

Notes

• Storage: Keep at room temperature in an airtight container for up to five days, or freeze for up to three weeks.
• Slice-and-bake option: For up to 30 small cookies, roll each half into an 8-inch log, wrap, chill or freeze briefly, and slice 1/4–1/2 inch thick before baking.
• Adjust chocolate intensity: For a milder chocolate flavor, replace 2–3 tablespoons of cocoa powder with cornstarch.
• Adjust mint intensity: Reduce peppermint extract to 1/2 teaspoon or omit if you prefer a subtler mint flavor. The crushed candy will still contribute a gentle peppermint note and crunchy texture.
• Baking times vary: In testing, slice-and-bake rounds baked about 15 minutes on the middle rack, while larger cut-outs required longer (around 22 minutes) to become crisp and crumbly. Watch closely to reach your preferred texture.