New This Month

Chocolate-Peppermint Cookies


No need to wait for the girls in green to sell you a box of cookies. Indulge in this version of the minty classic, with a holiday-inspired topping of crushed red-and-white candies.

  • Yield: Makes 6 dozen

Source: Martha Stewart Living, December 2008


  • 1 cup all-purpose flour, plus more for surface
  • 1/2 cup unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 ounces (5 tablespoons) unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 3/4 teaspoon pure peppermint extract
  • 8 large candy canes or 30 peppermint candies, crushed
  • 2 pounds white chocolate, coarsely chopped


  1. Preheat oven to 325 degrees. Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add egg, then yolk, beating well after each addition. Beat in peppermint extract. Slowly add flour mixture, and beat until just incorporated. Shape dough into 2 disks, wrap each in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

  2. Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness. Freeze until firm, about 15 minutes. Using a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk.

  3. Bake until cookies are dry to the touch, about 12 minutes. Transfer parchment, with cookies, to wire racks, and let cool.

  4. Sift crushed candy, and separate larger pieces from dust, reserving both. Melt chocolate in a heatproof bowl set over a pot of gently simmering water. Remove from heat. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Repeat, sprinkling half the cookies with pieces and the rest with dust. Refrigerate until set, up to 3 hours. Decorated cookies are best served the same day.

Cook's Notes

Undecorated cookies will keep, covered, for up to 3 days.

Reviews Add a comment

  • jenniferan4302110
    17 DEC, 2016
    The dough is super sticky. I made two batches last year and added a lot more flour and cocoa to firm it up. The cookies in that batch really weren't that great. These should be think circles. 12 minutes is perfect for bake time. I use a glass espresso glass as my cutter and I've gotten pretty close to the 4dozen it says it makes. This year I divided my dough into 5 small balls and froze for several hours. Rolling a small amount is a lot easier and overall less frustrating. Total =3.5 doz
  • stephsimpson1
    21 DEC, 2015
    Not my most successful baking adventure. The dough is extremely sticky, as noted, so I followed the advice to roll and slice them. This worked, but yielded more like 2 dozen cookies, not six. I've never used white chocolate before and found it a little too thick for dipping. I ended up spreading it on some as you would with icing. They taste good, but I definitely didn't love them enough to make them again. Also, I made them on a wet, humid day which caused my "dust" to fuse into one big pile.
  • nnoodle
    29 DEC, 2014
    This recipe is Really very good and delicious. But when I took the dough out of the refrigerator and started rolling it kinda fell apart maybe I let it get to warm? Oh well it turned out nice anyway also I have no clue how on earth this recipe is supposed to make 6 dozen.
  • ShortySugarplum
    25 NOV, 2013
    I've made these every year since the recipe was printed, but with a few modifications. 1. I use milk chocolate instead of white - we just like it better. 2. The cookie dough is super fragile and a real pain to roll and cut - so sticky that I ended up working a ton of extra "dusting" flour into it. They aren't as uniform (although still good looking), but it's so much faster & less of a sticky hassle when I roll the dough into a log, freeze it, and then slice thinly into rounds!
  • Bearmaker
    6 DEC, 2012
    love to bake
  • DooDel Bear
    23 JUL, 2012
  • angel_caboodle
    11 DEC, 2011
    Tasted great, but took a lot of time/effort to make. We made 1/8" thick cookies that were cut with 1" circular cutters, and they baked for 12 minutes. These made the cookies very crisp and crunchy. Doubled the recipe, so it yielded about 270 tiny cookies. White chocolate: used combo of good quality chips, good quality baking rounds, and lower quality baking rounds - melted great and not too thick for dipping. Used slotted spoon for dipping multiple cookies - worked wonderfully!
  • jjkahil
    7 DEC, 2011
    had these at a cookie exchange. Fabulous! A grown up girl scout thin mint cookie.
  • Rory57
    7 DEC, 2011
    I'm disappointed. I'm making these for a cookie swap and I'm only getting 2 dozen cookies out of the dough. How did anyone make more?
  • CreateandBorrow
    3 APR, 2011
    This is the most FABULOUS recipe. LOVE these cookies. Laborious, yes. Absolutely worth it, definitely. My efforts here: