I love the taste of chocolate and peppermint in a cookie. I like the way the sweetness of the chocolate offsets the spice of the peppermint. Add chunks of crushed peppermint candy canes and you have a perfect tasting cookie. This is a 2024 Christmas Treat – Chocolate Peppermint Cookies.

This recipe begins with a sugar cookie dough which is halved and then flavored with peppermint in one half and chocolate for the other. If you have a preferred sugar cookie dough recipe you can use it, but this is an Alton Brown recipe, so you know it’s going to work!  Regardless, before chilling it, divide in half and use the flavorings and follow the directions below. 

The directions look long and complicated, but they aren’t. I just wanted to explain really well – just in case you haven’t made a pinwheel/spiral kind of cookie before. In my opinion, these are the best kinds of cookies to make when you want to combine flavors. The chilling time in the fridge is very important so don’t skimp on the time. Once you add the extra ingredients, it becomes sticky. Just put it back in the fridge to set back up again. Do the same if it sticks to the parchment paper when rolling out.

Enjoy these cookies and, as the seasons change, change the flavors to suit your mood. Vanilla and Chocolate, Matcha and Vanilla, Chocolate and Orange, Pumpkin Spice and Coffee etc. Even if you just make the sugar cookie portion of this recipe, it will be fun to make with the kids/grandkids!   Let them cut out their favorite shapes and decorate them when cooled.  As always – enjoy!

Ingredients
For the Sugar Cookie Dough
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk 

To make the Peppermint Dough – add
1 egg yolk – save the white, you will use it later
1 teaspoon peppermint extract
1/2 cup crushed candy canes or peppermint candies

To make the Chocolate Dough – add
3 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract

Directions
Sift together flour, baking powder, and salt – set aside
Place butter and sugar in large bowl of electric stand mixer and beat until light in color
Add egg and milk and beat to combine
Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl Bring the dough together and divide in half
– To the first half, add the egg yolk, peppermint extract and crushed candies – mix well
Place onto a piece of plastic wrap and using your fingers press into a rectangular shape, about 5” x 11”, wrap and place in the fridge to chill
– To the second half, add the melted chocolate and egg yolk – mix well
Place onto a piece of plastic wrap and using your fingers press into a rectangular shape, about 5” x 11”, wrap and place in the fridge to chill
When ready, remove the chocolate dough from the fridge, sprinkle some flour or icing sugar onto a piece of parchment paper – place the dough on the paper and roll to about 10” x 15” – approximately, we are making cookies not performing open heart surgery, transfer the dough with the parchment to the fridge
Repeat with the vanilla dough – get approximately the same size as the chocolate dough
Remove the chocolate dough from the fridge and place it on the counter – leave it on the parchment, brush the surface of the dough lightly with the egg white, then carefully flip the vanilla dough on top – I had rolled the dough onto a rolling pin and then unrolled it. It was sticky so I used a palette knife to loosen as I rolled – it is also a very forgiving dough so if it tears, just patch it up by pressing the dough together
Using the bottom sheet of parchment as a guide, start to roll the dough into a tight log
Continue until the log is rolled up, lightly press the edge seam, wrap in the parchment – refrigerate for about 2 hours
Note:  As you know, I like to make small cookies when I have a sweet table of cookies, so instead of one large roll I just halved it and made two smaller logs
When ready to bake, heat the oven to 375f and line two trays with parchment paper – set aside
Remove the log(s) from the fridge and slice – I made mine about ¼” slices to get those beautiful coin size cookies – perfect for giving with the other cookies or just eating every time you pass by the cookie jar
Place the slices on the parchment lined trays – they won’t spread so they can be put close together but not touching
Bake for 12 – 13 minutes rotating the pans at the 6 minute mark
Let cool and transfer to an airtight container

Notes, Tips, Recommendations and/or Tips 
Before slicing the logs, brush the outside with the egg white, spread your favorite sprinkles in a wide band on a piece of parchment, and roll the dough into it, making sure it is coated well -pictured below
Dip one half of the cookie in melted chocolate, cool on a wire rack before storing
You could also use green coloring gel for the peppermint portion of the cookie