Festive Delights: The Ultimate Dark Chocolate Peppermint Sugar Cookies Recipe

Experience the magic of the holiday season with every bite of these irresistible Dark Chocolate Peppermint Sugar Cookies. Perfectly crunchy, intensely chocolatey, and delightfully minty, these festive treats are designed to capture the essence of Christmas. Whether enjoyed with a cold glass of milk or a warm mug of hot chocolate, they are sure to become a cherished part of your holiday baking tradition. These cookies aren’t just a dessert; they’re a celebration, a taste of joy that brings warmth and cheer to any gathering.

Craving more delicious cookies for your baking repertoire? Be sure to explore our delightful Chewy Pumpkin Chocolate Chip Cookies, perfect for autumn, or our rich and satisfying Chewy White Chocolate Macadamia Nut Cookies for a classic indulgence.

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This year, I was determined to create a truly quintessential Christmas cookie – one that embodies the holiday spirit in both flavor and appearance. The classic combination of rich chocolate and refreshing peppermint immediately came to mind. These Dark Chocolate Peppermint Sugar Cookies perfectly blend a buttery, crisp sugar cookie base with a smooth, sweet, and undeniably minty dark chocolate glaze, all finished with a sprinkle of crushed candy canes. The result is a cookie that’s not only visually stunning but also incredibly delicious and wonderfully nostalgic.

There’s something uniquely special about the scent of peppermint and chocolate wafting through the kitchen during the holidays. These cookies don’t just look festive; they genuinely taste like Christmas in every bite. I decided to bake a batch for my coworkers, and the joy they brought made the entire day feel more immersed in the holiday season. The vibrant red and white of the peppermint against the deep brown of the dark chocolate makes them ideal for decorating your holiday spread, and their universally loved flavor ensures they’ll be a crowd-pleaser at any festive gathering or cookie exchange.

Essential Ingredient Notes and Smart Substitutions

Achieving the perfect flavor balance in these Dark Chocolate Peppermint Sugar Cookies starts with understanding your ingredients. Here’s a closer look at the key components and how to adapt them if needed:

Dark Chocolate Chips: The choice of chocolate is crucial here. The underlying sugar cookie is already wonderfully sweet, so opting for dark chocolate chips provides a rich, slightly bitter contrast that prevents the cookies from becoming overly sugary. Dark chocolate typically contains a higher percentage of cocoa solids, offering a more complex flavor profile. If you find dark chocolate too intense but want to avoid excessive sweetness, a good quality semisweet chocolate chip makes an excellent alternative. Avoid milk chocolate chips, as they will likely make the glaze overpoweringly sweet and detract from the refreshing peppermint flavor.

Coconut Oil: In our dark chocolate glaze, coconut oil serves a vital purpose: it helps the chocolate melt smoothly, gives it a lovely sheen, and most importantly, aids in setting the glaze quickly and firmly. This ensures a beautiful, crisp coating on your cookies. If you don’t have coconut oil on hand, vegetable oil (such as canola or sunflower oil) is a perfectly fine substitute. Solid vegetable shortening can also be used and provides similar results in terms of texture and setting ability.

Unsalted Butter: Always use unsalted butter in baking unless a recipe specifically calls for salted. This gives you complete control over the salt content in your cookies. Ensure your butter is softened to room temperature before creaming with sugar. Softened butter incorporates air much more effectively, leading to a lighter, more tender cookie texture. If your butter is too cold, it won’t cream properly, and if it’s too warm (melted), your cookies might spread excessively.

Large Eggs: Like butter, eggs should be at room temperature. Room temperature eggs emulsify better with the other ingredients, creating a smoother, more uniform dough. To quickly bring eggs to room temperature, place them in a bowl of warm (not hot) water for 5-10 minutes.

All-Purpose Flour: For accurate measurements, always spoon your flour into the measuring cup and level it off with a straight edge rather than scooping directly from the bag. This prevents over-packing the flour, which can lead to dry, dense cookies.

Vanilla Extract & Almond Extract: These extracts add depth and complexity to the sugar cookie base. While vanilla is standard, the almond extract introduces a subtle, slightly nutty note that complements the chocolate and peppermint beautifully. If you prefer to keep it strictly vanilla, you can omit the almond extract and use a total of 1.5 teaspoons of vanilla extract.

Step-by-Step Directions to Perfect Dark Chocolate Peppermint Sugar Cookies

Follow these detailed instructions to create a batch of festive, flavorful, and perfectly crafted dark chocolate peppermint sugar cookies:

Step 1: Prepare Your Dough – Dry & Wet Ingredients Combined
Begin by combining all your dry ingredients – the all-purpose flour, baking powder, and salt – in a medium bowl. Whisk them together thoroughly to ensure the leavening agent and salt are evenly distributed. Set this mixture aside. In the bowl of a standing mixer fitted with the paddle attachment (or using a handheld mixer), cream the softened unsalted butter and granulated sugar on high speed for 2-3 minutes. This crucial step incorporates air, making your cookies light and tender. Continue mixing until the mixture is visibly lighter in color, smooth, and creamy. Next, crack in the two large, room-temperature eggs, followed by the vanilla extract and almond extract. Mix on medium speed until all wet ingredients are just combined, being careful not to overmix.

Step 2: Incorporate Dry Ingredients for the Perfect Dough Consistency
With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix only until the flour is just incorporated and a cohesive dough forms. It’s important not to overmix the dough once the flour is added, as this can develop the gluten too much, resulting in tough cookies. The dough will have a slightly sticky consistency. If you find the dough is excessively sticky and difficult to handle or sticks heavily to your rolling pin, you may add a very small amount of extra flour, one tablespoon at a time, until it’s more manageable. However, avoid adding too much flour, as it can dry out the cookies.

Mastering the Rolling and Chilling of Your Cookie Dough

Properly rolling and chilling the dough are key steps for beautifully shaped and tender cookies.

Step 3: Roll the Dough to Even Thickness
Divide your prepared cookie dough into two equal portions. To achieve a perfectly even thickness and prevent sticking, we recommend using parchment paper. Lay one piece of parchment paper on your work surface and generously flour it. Place one portion of dough in the center and sprinkle it with additional flour. Cover the dough with another piece of parchment paper. Using a rolling pin, roll the dough out evenly to a consistent ¼-inch thickness. This uniform thickness is essential for consistent baking. Repeat this process with the second half of the dough.

Step 4: The Essential Chilling Process
Carefully stack the rolled dough sheets (still between the parchment paper) on top of each other. Transfer them to the refrigerator and let them chill for a minimum of 3 hours, or ideally, overnight. This chilling period is critically important: it allows the butter to firm up, preventing the cookies from spreading too much during baking. It also makes the dough much easier to handle and cut into precise shapes. Furthermore, chilling gives the flavors more time to meld, resulting in a more delicious and complex cookie.

Baking and Dipping Your Festive Creations

The final steps transform your dough into beautiful, chocolate-dipped delights.

Step 5: Cut Your Cookie Shapes
Preheat your oven to 350°F (175°C). Line one or two large baking sheets with parchment paper. Remove one layer of chilled dough from the refrigerator. Carefully peel the top piece of parchment paper from the dough. Using your favorite Christmas-themed cookie cutters or simple biscuit cutters, cut out shapes from the dough. To maximize the number of cookies from each roll, arrange your cuts as closely together as possible. Gather any dough scraps, gently press them together (do not knead vigorously), re-roll, and chill again briefly if they become too soft before cutting more shapes.

Step 6: Bake, Cool, and Prepare Peppermint Topping
Carefully transfer the cut cookie shapes to the parchment-lined baking sheets, spacing them approximately 1 inch apart. Bake for 12-14 minutes, or until the edges are lightly browned and golden. The centers might still look slightly soft, but they will firm up as they cool. Once baked, remove the baking sheets from the oven and let the cookies cool on the sheet for five minutes. This helps them set and prevents breakage. After five minutes, transfer them to a wire rack to cool completely. While the cookies are cooling, prepare your peppermint topping. Place candy canes in a sturdy resealable bag and use a rolling pin or meat tenderizer to crush them into small, uneven peppermint pieces. The varying sizes add wonderful texture and visual appeal.

Step 7: Prepare the Silky Dark Chocolate Glaze
Once your cookies are completely cool to the touch, it’s time to make the glaze. In a small, microwave-safe bowl, combine the dark chocolate chips and coconut oil (or vegetable shortening). Microwave the mixture in short intervals of 15-30 seconds, stirring thoroughly after each interval. Continue this process until the chocolate is completely melted and the glaze is smooth, runny, and free of any lumps. Be careful not to overheat the chocolate, as it can seize.

Step 8: Dip, Decorate, and Set for Perfection
Now for the fun part! Take each cooled cookie and dip it into the melted dark chocolate glaze. You can half-dip them for a classic look, fully dip them for maximum chocolate goodness, or use a fork to drizzle the chocolate over the top for an elegant touch. Immediately after dipping, sprinkle the cookies generously with the crushed peppermint pieces. This ensures the peppermint adheres to the wet chocolate. Place the decorated cookies back on the wire rack (over wax paper) to allow the chocolate glaze to set. This will take approximately 2 hours at room temperature, or you can speed up the process by placing them in the refrigerator for about 30-60 minutes. Once the chocolate has fully set, these beautiful cookies are ready to enjoy! Store any leftover cookies in an airtight container or covered with plastic wrap at room temperature for 3-5 days to maintain their freshness.

Frequently Asked Questions About Dark Chocolate Peppermint Sugar Cookies

Honestly, these are truly the best cookies for dipping in a cold glass of milk, or for an extra special treat, enjoy them with a steaming mug of hot chocolate during those chilly winter evenings. The combination of creamy chocolate, refreshing mint, and crisp cookie is simply unparalleled. If you try this recipe for Dark Chocolate Peppermint Sugar Cookies, please don’t hesitate to leave a comment or review below – we love hearing your feedback! For more instructional videos and delicious recipes, follow us on Instagram @vindelgiudice or TikTok @alwaysfromscratch.

More Festive Holiday Desserts to Explore

Looking to round out your holiday dessert table? Here are some other delightful recipes that are sure to impress your guests and add a touch of magic to your celebrations:

📖 Recipe