Chocolate-Covered Peppermint Cookies

These cookies are basically thin mints you can make at home. I haven’t made anything quite like these before and they were really fun. In the interest of full disclosure, I have to tell you that there was an unprecedented amount of chocolate licking going on, and my children were not in the kitchen. I can still blame the baby in my belly though right? Yes, that’s it…my unborn little one made me do it. Let’s move on shall we…

These were a little easier to make than I thought they would be. I don’t really like cookies that I have to mess with too much. Like decorated sugar cookies. I love eating sugar cookies but I really don’t like to make them, just too many steps! I feel like a total grinch for admitting that. I do try to make them at least once a year for my kids but that is more than enough for me. Back to the cookies at hand, the dough couldn’t be easier to throw together. Slice and bake..easy! This brings us to the chocolate dipping. It may have something to do with all the aforementioned licking but this actually went surprisingly well. It was quick and painless….and yummy.

These would be a festive addition to your cookie tray and I think they will be pretty popular with kids and adults alike! I hope you enjoy them!

Chocolate-Covered Peppermint Cookies

  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 cup unsweetened cocoa
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 1 tsp. vanilla
  • 2 1/2 cup flour
  • Chocolate Peppermint Glaze – see below

In a stand mixer, beat butter for 30 seconds. Add sugar, cocoa powder, baking powder and salt. Beat until combined, scraping bowl as needed. Beat in the egg and vanilla. Mix in flour, dough will be stiff.

Divide dough in half and shape each half into a 10-inch roll. Wrap each roll in waxed paper. Refrigerate about an hour. The dough just needs to be firm enough to slice.

Cut rolls into 1/4 inch slices (see note) and place about 1 inch apart on an ungreased cookie sheet. Bake at 375 degrees for 6-8 minutes or until edges are firm. Cool cookies on wire rack.

Dip each cookie in chocolate -peppermint glaze, turning to coat. A thin metal spatula may be used to scrape off excess coating. Place cookies on cookie sheets covered with waxed (or parchment) paper. Chill until set. To store: Layer cookies between sheets of waxed paper in a air-tight container. May be refrigerated for a few days. These also freeze well.

Chocolate Peppermint Glaze

In a medium saucepan, combine two 12-oz pkgs. semi-sweet chocolate chips, 1/4 cup shortening, and 1/4 tsp. peppermint extract. Cook over medium-low heat until melted and smooth. Use warm. Glaze may be re-heated slightly during use to help with coating.

Note: I think that I will slice these just a bit thinner next time. I think they would be even better with a slightly higher chocolate to cookie ratio. Just something to consider as you make these.

Recipe from Better Homes and Gardens Christmas Cookies magazine


  1. says

    These look amazing and sound delicious. Do you think if i used butter or canola oil in the chocolate glaze it would be ok? Thanks!!

  2. Becky says

    Thanks! I would not recommend butter. I believe the water content in the butter would hamper the melting process and the consistency of the chocolate. As wonderful as butter is I would not use it in this case:-) I’ll bet canola oil would work beautifully though. Thanks for the comment!

  3. Sara Van Heel says

    Mmmmm… Christmas cookie baking all day tomorrow… These have just been added to my list!

  4. Michelle says

    I’m going to try this recipe this weekend! Do you recommend using a double boiler for the peppermint chocolate glaze, or is the consistency of the glaze good in the sauce pan?

  5. Becky says

    Hi Michelle! I used a heavy saucepan and that worked fine for me. Make sure your heat isn’t too high so the chocolate doesn’t burn. The advantage to the double boiler would be the ability to keep your chocolate warm. It is easier to work with when warm. Happy Baking!


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