If you’ve ever wanted to elevate a timeless classic with a refreshing twist, these Peppermint Black-and-White Cookies are exactly what you need. Soft, buttery cookies with a delicate hint of peppermint perfectly balanced by luscious half dark chocolate and half white chocolate coatings create a delightful flavor dance in every bite. This recipe transforms the nostalgic black-and-white cookie into a festive treat that’s both soothing and invigorating. Whether you’re baking for a special occasion or just to brighten your day, these cookies will become a beloved favorite before you know it.
Ingredients You’ll Need
The magic of Peppermint Black-and-White Cookies lies in their simplicity. Each ingredient plays a crucial role in creating the perfect texture, flavor, and festive touch. With just a handful of pantry staples and the addition of peppermint, these cookies are easy to make yet full of personality.
- 1 cup butter: Provides a rich, creamy base that makes the cookies tender and moist.
- ¾ cup sugar: Sweetens the dough, helping achieve that ideal balance in every bite.
- 2 cups flour: The structure of the cookies depends on this—to keep them soft but sturdy enough for dipping.
- ½ tsp peppermint extract: Adds a cool, festive mint flavor that sets these apart from traditional black-and-white cookies.
- Chocolate coating: Use a high-quality dark chocolate to create that signature half-dipped look and rich taste.
- White chocolate coating: Complements the dark chocolate side with sweetness and creamy texture.
How to Make Peppermint Black-and-White Cookies
Step 1: Prepare the Dough
Start by creaming the butter and sugar together until light and fluffy—that’s the key to a tender crumb. Then gradually mix in the flour until just combined, followed by the peppermint extract to infuse that cool, minty aroma. Once your dough is smooth, wrap it and chill it for 30 minutes; this resting period helps the dough firm up, making the cookies easier to shape and ensuring they bake evenly.
Step 2: Shape and Bake the Cookies
Preheat your oven to 350°F. Scoop or roll the chilled dough into evenly sized balls and place them on a parchment-lined baking sheet, leaving just enough room so they can gently spread. Bake for 12 minutes until the edges are set but the centers remain soft; this balance keeps them tender after dipping. Let the cookies cool completely before the next crucial step.
Step 3: Dip in Chocolate Coatings
Once cooled, prepare your chocolate and white chocolate coatings by melting them gently until smooth. Dip one side of each cookie into the dark chocolate, let excess drip off, then place it on parchment to set. Repeat with the other half of the cookies using white chocolate. For an impressive presentation, let each cookie rest until the coatings are fully firm and shiny.
How to Serve Peppermint Black-and-White Cookies
Garnishes
Consider sprinkling crushed peppermint candies or finely grated dark chocolate on the wet coatings for extra texture and color. A light dusting of edible glitter or a drizzle of contrasting chocolate can add a fun flair without overpowering that essential peppermint flavor.
Side Dishes
Peppermint Black-and-White Cookies pair wonderfully with warm beverages such as hot cocoa, coffee, or peppermint tea—complementing the minty notes and enhancing the chocolatey richness. For a crowd-pleasing dessert spread, serve alongside fresh berries or a dollop of whipped cream for a light, refreshing contrast.
Creative Ways to Present
Arrange your cookies on a decorative platter lined with holly leaves or festive napkins for seasonal celebrations. You can also serve them stacked in gift boxes as charming edible gifts. For a unique touch, sandwich a thin layer of peppermint buttercream between two cookies to create mini peppermint cookie sandwiches.
Make Ahead and Storage
Storing Leftovers
Store your Peppermint Black-and-White Cookies in an airtight container at room temperature. They stay fresh for up to a week, maintaining their soft texture and that perfect chocolate coating snap.
Freezing
If you want to enjoy these peppermint delights later, freeze the baked and cooled cookies in a single layer on a baking sheet before transferring them to a freezer-safe container. They’ll keep well for up to three months; just thaw at room temperature when you’re ready to indulge.
Reheating
To refresh the cookies, warm them slightly in the microwave for 10-15 seconds or let them sit in a warm room. Avoid prolonged heat to prevent melting the chocolate coatings. This little step brings back that freshly-baked softness and enhances the peppermint aroma.
FAQs
Can I substitute the peppermint extract with something else?
Absolutely! While peppermint extract is key to the signature flavor, you can experiment with other extracts like vanilla or almond if you prefer something milder, but keep in mind it will change the character of the Peppermint Black-and-White Cookies.
What if I don’t have both white and dark chocolate coatings?
Feel free to use any chocolate you have on hand, but using both white and dark chocolate is what makes these cookies uniquely striking and offers the classic black-and-white contrast everyone loves.
Are these cookies gluten-free?
The original recipe uses regular flour, but you can swap in a gluten-free all-purpose blend to make them gluten-free. Just be sure to check your chocolate coatings are certified gluten-free as well.
How long does it take to make these cookies from start to finish?
Between mixing, chilling, baking, dipping, and setting the chocolate, expect about 2 hours. The chilling and setting times are essential for achieving the best texture and appearance.
Can I make these cookies vegan?
To make vegan Peppermint Black-and-White Cookies, use plant-based butter substitutes and vegan certified chocolates. Adjust baking times as needed because vegan doughs can behave a bit differently.
Final Thoughts
There’s something truly special about the way Peppermint Black-and-White Cookies bring together nostalgia and festive freshness. They are a guaranteed crowd-pleaser with their soft texture, rich chocolate coatings, and that invigorating peppermint twist. I can’t wait for you to bake a batch and share these joyful bites with your friends and family. Trust me, once you bite into one, they’ll quickly become your go-to holiday indulgence or anytime treat!
PrintPeppermint Black-and-White Cookies
These Peppermint Black-and-White Cookies combine the classic charm of black-and-white cookies with a refreshing peppermint twist, perfect for a festive dessert or a sweet treat anytime. Soft cookie bases are baked to perfection, then dipped half in rich dark chocolate infused with peppermint extract, and half in creamy white chocolate, creating a delightful contrast in flavors and colors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 cups all-purpose flour
- ½ teaspoon peppermint extract
Chocolate Coatings
- Dark chocolate for dipping
- White chocolate for dipping
Instructions
- Prepare the dough: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the all-purpose flour and peppermint extract and mix until a smooth dough forms.
- Chill the dough: Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes to firm up and make it easier to handle.
- Shape and bake: Preheat the oven to 350°F (175°C). Roll the chilled dough into small balls or form into flat rounds and place them on a baking sheet lined with parchment paper. Bake for 12 minutes, or until the edges are just beginning to brown, and the cookies are set.
- Cool the cookies: Remove the cookies from the oven and let them cool completely on a wire rack before dipping.
- Prepare the chocolate coatings: Melt the dark chocolate and white chocolate separately in microwave-safe bowls or over a double boiler until smooth.
- Dip the cookies: Once cooled, dip half of each cookie into the melted dark chocolate and the other half into the white chocolate, allowing any excess chocolate to drip off. Place the cookies on parchment paper to set.
- Set the coatings: Allow the chocolate coatings to harden completely at room temperature or place cookies in the refrigerator briefly to speed up the process before serving.
Notes
- Use good-quality dark and white chocolate for the best flavor and smooth coating.
- Chilling the dough ensures the cookies hold their shape better during baking.
- For an extra peppermint kick, you can add a few drops of peppermint extract to the dark chocolate before dipping.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Allow the chocolate coatings to fully set before stacking to prevent sticking.