Chocolate Peppermint Slice-and-Bake Cookies: Festive Baking Made Easy
A fuss-free slice-and-bake recipe that delivers crisp, chocolatey bites with minty cheer.
Chocolate Peppermint Slice-and-Bake Cookies: The Ultimate Holiday Treat
Indulge in the festive season with these chocolate peppermint slice-and-bake cookies—a delightful combination of rich chocolate, cool peppermint, and a satisfyingly crisp texture. These cookies are not only easy to prepare ahead but also add a beautiful, colorful flair to any holiday cookie assortment. Follow along for a detailed guide, handy tips, and creative ideas for making this seasonal favorite shine.
Why You’ll Love This Recipe
- Make-Ahead Friendly: Chill or freeze the dough to bake fresh whenever you need.
- Crisp & Rich: The slice-and-bake technique ensures an evenly textured, crisp cookie.
- Festive Flair: Dipped in chocolate and sprinkled with vibrant peppermint candy, these cookies are perfect for gift-giving and holiday parties.
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | 3/4 cup |
| Baking soda | 1/2 tsp. |
| Kosher salt | 1/2 tsp. |
| Granulated sugar | 1/2 cup |
| Packed light brown sugar | 1/2 cup |
| Salted butter, at room temp | 1.5 sticks (12 tbsp) |
| Pure vanilla extract | 2 tsp. |
| Large eggs | 2 |
| Semisweet chocolate, chopped | 8 oz. |
| Coarsely crushed candy canes or peppermint candies | 1.5 cups |
Step-by-Step Directions
- Prepare the Dough
- Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
- In a large bowl, beat both sugars and butter with a mixer at medium-high speed until fluffy (about 1 minute).
- Add the vanilla. Then beat in the eggs, one at a time, scraping down the bowl after each addition.
- Combine Ingredients
- Add the flour mixture to the butter mixture 2–3 batches at a time, beating until just combined after each addition.
- Shape & Chill the Dough
- Lay out a sheet of plastic wrap.
- Shape the dough into a thick log (about 1.5 x 12 inches) on the plastic.
- Wrap the log tightly in plastic wrap, pressing a ruler along each side to flatten into a square shape.
- Chill until firm—at least 3 hours in the refrigerator or 1.5 hours in the freezer. (Dough can be frozen up to 3 months.)
- Slice, Bake, and Cool
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Slice the dough log into 1/4-inch thick squares. Place cookies 1 inch apart on the sheets.
- Bake (switch pans halfway through) until edges are just set, 8–9 minutes.
- Cool on baking sheets 10 minutes, then move to racks. Cookies will continue to crisp as they cool.
- Decorate the Cookies
- Melt the chopped chocolate in a microwave in 20-second intervals, stirring between intervals for smoothness.
- Spread crushed candy canes/peppermint in a shallow bowl.
- Dip each cooled cookie partway into the melted chocolate, then sprinkle with peppermint pieces.
- Set on parchment to let chocolate harden at room temperature (at least 30 mins) or refrigerate for 5 mins.
Expert Tips for Perfect Peppermint Cookies
- Square Log Tips: Use a straightedge or ruler on all four sides for a neat, even appearance. This is especially helpful if giving cookies as gifts or arranging on trays.
- Dough Chill Time: Don’t skip chilling—the firm log slices cleanly and bakes evenly, producing a crisp cookie.
- Melting Chocolate: Microwaving in short bursts prevents scorching. Stir frequently and stop when almost melted; residual heat will finish the job.
- Peppermint Prep: To crush candy canes, place in a zip-top bag and gently pound with a rolling pin. For even coverage, choose coarse—rather than finely ground—pieces.
- Bake Ahead: Freeze the dough up to 3 months, or bake cookies and freeze (undecorated) in airtight containers.
Suggested Variations & Add-Ons
- Try White Chocolate: Dip cookies in melted white chocolate for added contrast and sweetness.
- Alternative Decorations: Use holiday-colored sprinkles for a nut-free, kid-friendly option.
- Extra Peppermint: Add 1/4 teaspoon peppermint extract to the dough for a stronger mint flavor.
- Chocolate Chips: Mix in 1/2 cup mini chocolate chips for an extra chocolate burst and slight chew in every bite.
- Shape Variations: Instead of a square, roll dough into a round log for classic round slice-and-bake cookies.
Serving Suggestions
- Gift-Giving: Layer cookies in cellophane bags with festive twists or arrange in decorative holiday boxes for teachers, neighbors, and friends.
- Cookie Trays: Pair with sugar cookies, thumbprints, and gingerbread for a colorful, crowd-pleasing assortment.
- Coffee & Cocoa: Serve with mugs of hot chocolate or coffee for a cozy winter treat after sledding or decorating the tree.
How to Store & Freeze
- Store Baked Cookies: Keep in an airtight container at room temperature up to 5 days.
- Freeze Dough: Wrap log tightly in plastic and freeze up to 3 months. Thaw in fridge overnight before slicing and baking as usual.
- Freeze Baked Cookies: Layer, undecorated, in containers with parchment between layers. Dip and decorate after thawing for best appearance.
What others are reading
Nutritional Information (Approximate per Cookie):
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Fat | 6g |
| Carbohydrates | 17g |
| Sugar | 9g |
| Protein | 1g |
Values will vary based on size and candy/chocolate coating.
FAQ: Frequently Asked Questions
Can I make the dough ahead of time?
Yes, you can refrigerate the wrapped dough log for up to 3 days or freeze it for up to 3 months. Slice and bake as needed for fresh cookies throughout the season.
Can I use peppermint extract for more minty flavor?
Absolutely! Add 1/4 teaspoon of peppermint extract to the dough in addition to (or instead of) vanilla for a more pronounced mint taste.
How do I keep the cookies crisp?
For maximum crispness, cool cookies completely before storing and keep in a dry, airtight container. If they begin to soften, you can re-crisp in a 300°F oven for 2–3 minutes.
What if I don’t have candy canes?
Use any hard peppermint candies, crushed to your desired size. For a non-mint variation, try colored sprinkles instead.
Is the dough safe to freeze?
Yes! The dough freezes beautifully. Be sure to wrap tightly to prevent freezer burn, and always label with date and type for easy holiday planning.
Pro Tips for the Best Holiday Baking Experience
- Get the Kids Involved: Crushing peppermints, dipping in chocolate, and sprinkling toppings are fun, family-friendly activities.
- Better Presentation: Use a ruler or large knife to create even dough edges before chilling for a more uniform batch.
- Batch Baking: Bake two trays at a time, rotating oven racks halfway for even browning.
- Cleanup Simplified: Line work surfaces with parchment before decorating to speed up post-baking cleanup.
More Festive Cookie Inspiration
Holiday baking wouldn’t be complete without a variety of classics. If you love the combination of chocolate and peppermint, you might also enjoy:
- Chocolate-Peppermint Thumbprint Cookies: Crisp chocolate cookies with a milk chocolate and peppermint center.
- Chocolate Candy Cane Cookies: Similar flavors with a slightly chewy texture and a sweet white chocolate coating.
- Peppermint Bark: Layered chocolate and peppermint candy treat—simple, quick, and always a crowd-pleaser.
Making It a Family Holiday Tradition
Baking cookies together is a cherished holiday ritual in many homes. Chocolate peppermint slice-and-bake cookies are ideal for baking with kids—they can help with rolling, slicing, dipping, and decorating. Encourage creativity with different shapes, toppings, and chocolate coatings. The vibrant candies and chewy chocolate base will bring smiles to all ages—plus, slice-and-bake dough makes sharing and gifting easier than ever.
Frequently Asked Questions (FAQs)
Q: Can these cookies be made gluten-free?
A: Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. Check your chocolate and candy canes to ensure they’re gluten-free, too.
Q: How should I store decorated cookies for maximum freshness?
A: Store in parchment-lined airtight containers at room temperature, separating layers with parchment. Avoid high humidity and heat to prevent chocolate coating from melting or candies from becoming sticky.
Q: Can I ship these cookies?
A: Yes! Pack tightly in layers, separated by wax paper or parchment, and be sure cookies are fully set before shipping. They withstand shipping well and make excellent holiday care packages.
Q: Do I need to chill the dough if I’m baking right away?
A: Yes, chilling is essential to prevent spreading and to shape the dough for clean slices. For quick results, use the freezer for at least 1.5 hours instead of a longer fridge chill.
Q: Are these cookies kid-friendly to make?
A: Definitely. Kids can help mix, shape, slice, dip, and decorate—making this a fun and interactive holiday activity for all ages.
References
- https://myfarmhousetable.com/the-pioneer-woman-chocolate-peppermint-cookies/
- https://www.thepioneerwoman.com/food-cooking/recipes/a34128653/chocolate-peppermint-thumbprint-cookies-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a34728497/chocolate-peppermint-slice-and-bake-cookies/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11909/chocolate-candy-cane-cookies/
- https://www.thepioneerwoman.com/food-cooking/a62941932/best-christmas-cookies-2024/
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