Chocolate Peppermint Cookies with Crushed Candy Canes

I’ve perfected a chewy, fudgy chocolate cookie that stays thick and doesn’t spread—ideal when you want a soft, indulgent bite. The trick is a small amount of light corn syrup, which keeps the cookies tender and chewy, while Dutch-processed cocoa delivers a deep, rich chocolate flavor.

After testing many variations, this has become my go-to chocolate cookie base for holiday cookie exchanges—everyone always asks for seconds.

These are such good cookies! They are really easy to make and look beautiful!
-Katie

These cookies combine three complementary flavors: dark chocolate, creamy white chocolate, and bright peppermint. The result is balanced—not overly sweet, not too minty, and with a satisfying chocolate backbone.

They’re similar to my earlier chocolate-peppermint cookies, but these are finished by dipping in melted white chocolate and topping with crushed candy canes for festive flair.

I add a touch of peppermint extract to the dough so the mint flavor runs through each cookie, and then top with crushed candy canes for crunch and color.

These cookies are a standout on holiday trays—the white chocolate and crushed candy canes make them pop next to classic peanut butter and chocolate chip cookies, and they’re also delicious with a mug of hot chocolate.

Why You’ll Love These Peppermint Chocolate Cookies

There are plenty of reasons these cookies are a holiday favorite.

• Delicious flavor. Chocolate, white chocolate, and peppermint work together beautifully.
• Soft and chewy texture. Cornstarch and corn syrup keep the cookies tender and fudgy.
• Simple to make. The dough comes together quickly using common pantry ingredients, and active prep time is minimal.

Peppermint Chocolate Cookies — Ingredients

You’ll need cocoa powder, peppermint extract, white chocolate for dipping, crushed candy canes, and a handful of pantry staples. Exact measurements are listed in the recipe card below.

• All-purpose flour
• Dutch-processed cocoa powder – for a deeper chocolate flavor
• Baking soda
• Salt
• Cornstarch – helps ensure a soft, chewy texture
• Unsalted butter
• Granulated sugar & brown sugar
• Eggs
• Light corn syrup – a small amount creates an ultra-chewy cookie
• Peppermint extract – adds a subtle mint flavor throughout
• White chocolate chips – for dipping (candy melts can work in a pinch)
• Vegetable oil – thins the melted white chocolate for smooth dipping
• Crushed candy canes – for color and crunch

How to Make Chocolate Candy Cane Cookies

These cookies look elegant but are surprisingly straightforward. Below is a concise step-by-step method; refer to the recipe card for measurements and times.

1. Combine dry ingredients. Preheat the oven to 350°F. In a bowl, whisk together the flour, Dutch-processed cocoa, baking soda, salt, and cornstarch.
2. Cream butter and sugars. In a separate bowl, beat the butter with granulated and brown sugar until light and creamy, about 1–2 minutes.
3. Add eggs and flavor. Mix in the eggs, light corn syrup, and peppermint extract until combined.
4. Fold in dry ingredients. Gradually add the dry mixture and stir until just combined—don’t overmix.
5. Portion the dough. For regular cookies, drop 2-tablespoon scoops of dough onto a baking sheet lined with a silicone mat or parchment, spacing them about 3 inches apart. For large, bakery-style cookies, portion about 1/4 cup of dough and leave 4–5 inches between each.
6. Bake. Regular cookies bake 12–13 minutes; let them cool on the baking sheet for 10 minutes before transferring to a rack. Larger cookies bake about 15 minutes and should cool on the sheet for 20 minutes. Bake one sheet at a time for even results.
7. Melt and thin the white chocolate. Place white chocolate chips in a microwave-safe bowl and heat at 50% power, stirring every minute until smooth. Stir in a tablespoon of vegetable oil to thin the chocolate for dipping.
8. Dip and decorate. Dip each cooled cookie in the melted white chocolate, set on parchment or a silicone mat, and immediately sprinkle with crushed candy canes. Let the chocolate set completely before storing.

Recipe Tips

A few small adjustments make a big difference in texture and flavor.

Use Dutch-processed cocoa. Because it provides a richer, smoother chocolate flavor, Dutch-processed cocoa works best in this recipe.

Choose light corn syrup. Just two tablespoons help achieve a fudgy, chewy center—this is the secret to the texture.

Measure carefully. Accurate measurement of dry ingredients prevents dry cookies.

Bake one sheet at a time. This ensures even baking and consistent texture across batches.

Cool on the baking sheet. Letting the cookies rest on the sheet allows carryover heat to finish them without overbaking.

Melt white chocolate gently. Warm slowly and stir frequently at reduced power to prevent scorching; thin with a bit of oil if needed for dipping.

How to Store

Once the white chocolate has hardened, store the cookies in an airtight container at room temperature. They stay soft and fresh for about 3 days.

Made these and they were a HUGE holiday hit!! ❤️
-Tenslee

More Christmas Cookies

• Christmas Sugar Cookies
• Peanut Butter Blossom Cookies
• Chocolate Cherry Cookies
• Gingerbread Cookies