These elegant Peppermint Chocolate Slice and Bake Cookies are made with plenty of peppermint flavor surrounded by rich chocolate. Easily store the dough and have wonderful peppermint chocolate cookies any time!
I absolutely adore peppermint. My family’s all-time favorite cookies (and also the most popular on this blog) are my White Chocolate Candy Cane Drop Cookies. But now those have a serious contender for taking over the top spot with these Peppermint Chocolate Slice and Bake Cookies. They are so refreshing and incredibly delicious. You absolutely cannot eat just one.
While most cookies are just scooped, these cookies are sliced. And they’re so fun to make!
How to make Peppermint Chocolate Slice and Bake Cookies
First, you’ll make your chocolate peppermint dough. I actually added essential peppermint oil to the dough, as well as some chocolate and peppermint chips to make them extra minty. (You can use peppermint extract in place of the essential peppermint oil). You’ll roll the dough into two logs about two inches thick, and then refrigerate them for at least four hours. I refrigerated mine overnight. (Wrap them in plastic wrap before refrigerating).
When you’re ready to bake your cookies, just preheat your oven to 350 degrees F. Remove the plastic wrap and begin slicing your dough. I cut my cookies about 1/2-inch thick.
Once you slice both logs, you’ll have about 40 cookies.
Place them on cookie sheets lined with parchement paper or silicone mats. You only need to space these cookies about one inch apart, because they will not spread while baking. Bake them for 12-13 minutes. Once you remove them from the oven, let them stay on the cookie sheets for five minutes before you transfer them to a wire rack to cool completely.
Once they have cooled, you can melt some chocolate (I just used chocolate chips) and dip one side of the cookies in them. Place them on parchment paper to let the chocolate set. This will probably take about an hour. If you use candy melts (like Wilton’s), the chocolate may set sooner.
It’s great to make up this dough and keep it in your fridge. Then any time you need cookies for a party, or to give to a teacher, you can just slice some up and bake them. They are SO delicious and taste just like thin mint cookies. Be warned! They are addictive! (I couldn’t stop eating them!) You might want to make a double-batch, just in case!
This recipe adapted from Mint Chocolate Slice-and-Bake Cookies from the Sally’s Cookie Addiction cookbook. (This is an affiliate link.)
This recipe was first seen on Yellow Bliss Road, where I am a contributor.
These elegant cookies are made with plenty of peppermint flavor surrounded by rich chocolate. Easily store the dough and have wonderful peppermint chocolate cookies any time!
- 1 1/2 cups flour
- 3/4 cup unsweetened cocoa powder
- 3/4 cup butter (1 1/2 sticks), softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons pure peppermint extract (or 10 drops essential peppermint oil)
- 1 cup dark chocolate and mint morsels
- 1/2 cup chocolate for dipping (chocolate chips, candy bar, candy melts, etc).
Mix the flour, cocoa powder and salt together in a separate bowl and set aside.
In a large bowl or stand mixer, beat the butter on high speed for about one minute.
Add the granulated and brown sugar and beat until creamed, about two minutes.
Add the egg, vanilla extract, and peppermint extract. Beat on high until combined and dough is smooth.
Add the flour/cocoa mixture and mix on low speed until everything is combined. The dough will be soft and a little sticky.
Sprinkle a large cutting board with flour and turn the dough out onto the cutting board. Divide the dough in half, and roll each half into a log about 2 inches thick and 8-10 inches long.
Wrap each log in plastic wrap and chill in the refrigerator for at least four hours. Overnight is best.
When ready to bake, preheat your oven to 350 degrees F. Remove logs from the refrigerator and slice cookies about 1/2-inch thick.
Place cookies on parchment or silicone-lined cookie sheets 1-2 inches apart.
Bake 12-13 minutes. Let cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.
Once cookies are cool, melt your 1/2 cup of chocolate and dip each cookie half way into the chocolate. Place cookies on parchment paper and allow chocolate to set, 30 minutes to an hour.