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Peppermint Ball Cookies

Try one of our ball cookie variations: Chocolate-Dipped Ball Cookies Marbelized Ball Cookies

  • Yield: Makes about 5 dozen
Peppermint Ball Cookies

Source: Martha Stewart Living, December 2010



  1. Roll dough into 1-inch balls, then roll in crushed candies. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.

  2. Refrigerate until firm, about 30 minutes. Bake at 350 degrees until firm, 14 to 16 minutes. Let cool completely.

Reviews (3)

  • shellymckay 20 Dec, 2012

    Followed the recipe exactly, and they turned out amazing! I would highly recommend this recipe.

  • Cookie__Rookie 11 Dec, 2011

    Also followed this recipe EXACTLY and the cookies came out beautifully. Yes, the dough was a bit dry at first. Just keep mixing. It looks dry and clumpy and then voila! it is a perfect chocolaty mixture! Crushed some of the peppermints into large pieces and some finely. Some of the candy melted in (to make the cookie pepperminty throughout) leaving some of the larger pieces on top. I've never been much of a baker until this Christmas, but these cookies are sure to be made again next year!

  • xtina_77 23 Dec, 2010

    These cookies were very disappointing. Followed the recipe EXACTLY* and the cookies came out horribly. They spread out far too wide and the peppermints completely melted into the dough. From the photo, it looks like they must have added the candies halfway through baking rather than rolling the balls beforehand, which would account for the complete failure of this recipe to look anything like the photo. Plus, they taste like melted candy. Boo.

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