Tag: candy cane

White Chocolate Peppermint Popcorn – Simply Scratch
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White Chocolate Peppermint Popcorn is so easy and delicious! Air-popped popcorn coated in white chocolate and peppermint candy dust. A perfect, quick and festive treat! Yields about 8 cups.

This is your friendly reminder to make White Chocolate Peppermint Popcorn this holiday season!

Really it’s so easy and so much fun – especially if making it with kids. And it’s the perfect sweet treat to have on hand during the holidays when you’re in the mood for something sweet.

One thing is for sure, this holiday popcorn should come with a warning label because it’s extremely addictive.

To Make White Chocolate Peppermint Popcorn You Will Need:
- candy canes – Or use peppermint hard candies.
- popcorn kernels – I use white popcorn kernels for this recipe.
- white chocolate – The candy melts are so easy, however chocolate chips or chopped chocolate (bars) would also work.
- fine salt – Adds a little something-something and balances all the sweet.
In the bowl of a mini food processor break up and add about 6 candy canes. Secure the lid and process until they turn into fine candy cane dust. This will yield about 1/4 cup.

NOTE: I like to reserve 1 tablespoon to sprinkle over top at the end.

For this recipe, it’s best to pop the popcorn kernels in an air popper. I searched amazon for the one I have and couldn’t find it so I linked to a similar one in the printable recipe. You’ll need 1/3 cup of white popcorn kernels.

Following the manufacturers directions to your air popper, air pop the popcorn kernels into an extra-large bowl.

Once popped it should be about 8 cups of popcorn.

Start with 16 ounces of white chocolate melts, white chocolate chips or you can chop up two 8 ounce bars of Ghirardelli white chocolate into pretty similar size pieces. Add them to a heat-safe bowl or large liquid measuring cup and follow the package directions for melting.

Stir until smooth and no lumps.

While the chocolate is still warm, pour it over the pop corn.

Use a large rubber spatula and gently toss until the popcorn is evenly coated.

Sprinkle with the candy cane dust.

Give that a gentle toss to coat as well.

Spread the white chocolate candy can popcorn onto a parchment or wax paper lined, rimmed baking sheet. And sprinkle with a pinch of fine salt.

Let that sit until the chocolate has set.

Break up any large clumps and prepare to fall in love.

How To Store White Chocolate Peppermint Popcorn:

Once the chocolate has set, gently break up any large pieces and transfer to a gallon size resealable bag or air-tight storage container.

How Long Will White Chocolate Peppermint Popcorn Last?

If stored properly, it should last about 1 week. That’s if you don’t finish it before then. 😉

Enjoy! And if you give this White Chocolate Peppermint Popcorn recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12 servings

White Chocolate Peppermint Popcorn

Salty, sweet and peppermint-y popcorn! A delicious festive popcorn perfect for the holidays! Makes 6 cups or 12 (1/2 cup) servings.

Prep Time: 25 minutes

Additional Time: 5 minutes

Total Time: 30 minutes

1/3 cup white popcorn kernels

1/4 cup finely crushed candy canes, or about 6 candy canes

16 ounces white chocolate melts, or use 15 ounce bag of white chocolate chips or 2 (8 ounce) bars

1 pinch fine sea salt

CRUSH THE CANDY CANES:

Add broken up candy canes into the bowl of your mini food processor and process until they are somewhat of a fine dust.NOTE: I reserve 1 tablespoon of candy cane dust to sprinkle on top once spread out on the pan. This is optional of course.

MAKE THE POPCORN:

Following the manufacturers directions to your air popper, air pop the popcorn kernels into an extra-large bowl.

Add the chocolate melts to a heat-safe bowl (or large liquid measuring cup) and follow the package directions for melting. Stir until smooth.

Pour the melted white chocolate over the popcorn and use a rubber spatula to gently toss it until the popcorn is evenly coated. Sprinkle with candy cane dust and gently mix to coat once more.

Spread the popcorn on a parchment or wax paper lined baking sheet. Sprinkle with a small pinch of fine salt and reserved candy cane dust. Let the chocolate set up on the counter or pop into the fridge for 10 to 15 minutes. Break up any large pieces and enjoy!

See blog post for storing instructions.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Serving: 4ounces, Calories: 221kcal, Carbohydrates: 26g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Cholesterol: 8mg, Sodium: 38mg, Potassium: 121mg, Fiber: 1g, Sugar: 22g, Vitamin A: 11IU, Vitamin C: 0.2mg, Calcium: 75mg, Iron: 0.2mg

Author: Laurie McNamara

Course: Appetizers & Snacks

Cuisine: American
This recipe was originally posted on November 30th, 2012 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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December 4, 2025
Peppermint Double Chocolate Cookies – Oh Sweet Basil
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Peppermint Double Chocolate Cookies have a rich chocolate taste and are infused with peppermint. They’re dipped in chocolate and sprinkled with crushed candy canes for the perfect holiday cookie!

Double chocolate cookies are my absolute favorite. I love the rich chocolate taste, fudgy texture, and double dose of chocolate. And with a glass of cold milk? Perfection.

My soft-batch double chocolate chip cookies are actually one of the most popular recipes on my blog. So I wanted to make a holiday version in time for Christmas to share on Oh Sweet Basil.

The combination of rich chocolate and cool peppermint flavor is the perfect pairing. Then the candy canes make them so pretty for your Christmas cookie exchange.

Ingredients for Chocolate Peppermint Cookies

For the Double Chocolate Peppermint Cookies
- Flour: just regular all-purpose flour
- Cocoa Powder: dutch processed cocoa is preferred
- Cornstarch: adds a chewiness to the cookies
- Baking Soda: gives the cookies some rise and fluffiness
- Salt: enhances all the flavors
- Unsalted Butter: softened to room temperature
- Brown Sugar: adds sweetness and rich flavor
- Granulated Sugar: adds sweetness
- Egg: gives the cookies structure
- Peppermint Extract: can be reduced for a milder mint flavor
- Vanilla Extract: adds flavors
- Semi-Sweet Chocolate Chips: dark chocolate chips could also be used or a mix of the two
For the Chocolate Peppermint Topping
- Semi-Sweet Chocolate: gets melted for the chocolate dip
- Vegetable Oil: helps smooth out the chocolate and gives it a nice shine
- Candy Canes: crushed up for a decorative topping
The measurements for all the ingredients are detailed in the recipe card at the end of the post. You can also print and/or save the recipe there.

How to Make Peppermint Chocolate Cookies

To get started, first we make our cookie dough. We whisk together our dry ingredients (flour, cocoa, corn starch, baking soda and salt), so they’re ready to be added to the batter later.

Then we cream together the butter and sugars in a stand mixer using the paddle attachment (I like to use a combo of brown sugar and white sugar) – and add in the egg, vanilla and peppermint extract. The dry ingredients are then carefully added to the wet ingredients, and finally we add in the chocolate chips.

Then it’s time to chill the dough. Chilling is recommended because the double chocolate cookie dough is thick and sticky. If you don’t chill the dough it’ll be hard to form into cookie dough balls and your cookies will spread too thin.

Then after 2 hours (or overnight), it’s time to bake our cookies.

After they cool fully, dip half of each cookie in melted chocolate and sprinkle with candy canes. I absolutely love these for the holidays, and if you’re a double chocolate fan – or love candy cane hot chocolate – these peppermint double chocolate cookies are for you!

Is Chocolate Good For You?

Chocolate contains flavanols, which are antioxidants.

Antioxidants may reduce damage to cell, which reduces the risk of cancer.

Will Cookies Brown on Parchment Paper?

Parchment paper will help cookie dough bake into evenly browned cookies that hold their shape without cracks.

Using parchment paper creates a thin airy layer between the baking sheet and the paper that helps regulate the temperature, and neutralize hot spots.

Cookies baked on parchment paper slide right off the baking sheets.

Why Do Cookies Come Out Flat?

Butter and sugar make cookies spread. When it comes to taste, there’s really no comparison. Butter wins every time. However, butter has a lower melting temperature than shortening does, so it is more important than ever to refrigerate cookie dough with butter in it.

If you decide to use shortening, refrigerating the cookie dough isn’t quite as important.

When a recipe calls for softening the butter before creaming it with the sugar, be sure you are just softening it. Not melting it. Don’t overbeat the dough.

Use parchment paper or a silicone baking mat. Check oven temperature accuracy, bake a few minutes more, or increase temperature by 25 degrees. Refrigerate the cookie dough.

Tips for Making Double Chocolate Cookies
- This recipe uses brown sugar and white sugar because it makes the cookies extra chewy.
- Whisk together the dry ingredients before adding them to the butter mixture. This helps the batter to mix together evenly.
- If you like richer cookies with a deep chocolate taste, use 1 cup of flour and 2/3 cup cocoa powder as written in the recipe below. However, if you prefer a chocolate flavor that isn’t as rich, use 1 cup plus 2 tablespoons flour and 1/2 cup cocoa powder instead. (See recipe notes.)
- Adding a little cornstarch creates softer, chewier cookies.
- Chill the dough first so your cookies stay thicker. This makes it easier to form the dough into balls.
- After chilling the dough, form it into balls using a cookie scoop. Then gently roll the dough into a ball and flatten slightly.
- Finally, only bake your cookies until the tops look just set. They’ll continue baking slightly as they cool on the cookie sheet.
Storage Tips

These cookies should be stored in an airtight container at room temperature. They will keep for 4-5 days.

They also freeze extremely well. Let them cool completely and then stack them in an airtight container with wax paper or parchment paper in between each layer. They will keep in the freezer for up to 3 months.

Introducing peppermint double chocolate cookies. The recipe starts with rich, fudgy double chocolate cookies that taste somewhere in between a brownie and chocolate chip cookie. Then we infuse the cookies with peppermint extract, dipping them in melted chocolate, and sprinkling with crushed candy canes. So festive!

More Holiday Cookie Recipes
Servings: 24

Prep Time: 15 minutes

Cook Time: 9 minutes

Chilling Time: 2 hours

Total Time: 2 hours 24 minutes

Description

Peppermint Double Chocolate Cookies have a rich chocolate taste and are infused with peppermint. They’re dipped in chocolate and sprinkled with crushed candy canes for the perfect holiday cookie!

For the Double Chocolate Peppermint Cookies

For the Chocolate Peppermint Topping

Cook ModePrevent your screen from going dark

In a large bowl whisk together the flour, cocoa, cornstarch, baking soda and salt until evenly combined. Set aside.

1 Cup All-Purpose Flour, 2/3 Cup Cocoa Powder, 2 teaspoons Cornstarch, 3/4 teaspoon Baking Soda, 1/4 teaspoon Salt

In a separate large bowl using a stand or hand-held electric mixer beat the butter until well softened.

10 Tablespoons Unsalted Butter

With the mixer on medium speed, add in the sugars and beat until no lumps remain.

3/4 Cup Brown Sugar, 1/4 Cup Granulated Sugar

Then add in the egg, peppermint extract and vanilla and beat until well combined (about 30 more seconds).

1 Large Egg, 1 teaspoon Peppermint Extract, 1 1/2 teaspoon Vanilla

Turn the mixer down to low speed and carefully beat in the flour mixture about 1/2 at a time.

Be careful not to turn the mixer on too high or the flour and cocoa will fly up.

Turn off the mixer and scrape down the sides of the bowl with a large rubber spatula as necessary.

Once the dry ingredients are evenly mixed in, turn the mixer to low and beat in the chocolate chips. The batter will be very thick and very sticky.

3/4 Cup Semi-Sweet Chocolate Chips

Scrape off the beaters, cover the bowl with plastic wrap and refrigerate for 2 hours, or overnight.

Once ready to bake, remove the bowl from the fridge and allow the dough to warm up for 20 minutes. (If you chilled the dough overnight, you’ll need to leave it for 30 minutes).

Then preheat the oven to 350 degrees F and line 2 cookie sheets with parchment paper.

Using a cookie scoop, form the dough into balls 1.5 tablespoons in size.

Roll each into a ball between your hands, flatten slightly, and place on your lined cookie sheets about 2 inches apart. You’ll end up with about 22-25 cookies total.

Bake cookies for about 7-9 minutes, or until the tops are just set.

Remove from the oven and allow to cool fully.

I usually cool for 10 minutes on the cookie tray, before transferring to a wire cookie sheet to continue cooling.

Once the cookies are fully cooled, make the topping.

In a medium bowl melt the chocolate and oil in the microwave in short 30 second bursts, stirring the chocolate in between each burst. Once fully melted, stir together until smooth.

6 oz Semi-Sweet Chocolate, 1/2 teaspoon Vegetable Oil

Dip 1/2 of each cookie in the melted chocolate, or spread 1/2 of the top of each cookie with melted chocolate using a flat-edge knife or a small rubber spatula.

Place back on your wire rack and sprinkle with crushed candy cakes.

2 Candy Canes

*These cookies have a rich chocolate flavor. If you prefer a milder chocolate taste, use 1 cup plus 2 tablespoons all-purpose flour and 1/2 cup cocoa powder instead
**Cookies keep well at room temperature in an air-tight container for up to 5 days. Freeze unbaked cookie dough balls for up to 2 months. Then bake the cookie dough balls from frozen. They’ll need about 1 extra minute.

Serving: 1cookieCalories: 178kcalCarbohydrates: 21gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 20mgSodium: 66mgPotassium: 128mgFiber: 2gSugar: 14gVitamin A: 162IUCalcium: 20mgIron: 1mg

Author: Fiona

Course: 100 Best Cookies Recipes on the Planet
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If you love peppermint and chocolate, try this fudgy, super moist chocolate cake with peppermint white chocolate frosting.

Or if you love chocolate, try these thick, chewy soft-batch double chocolate cookies.
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Sweet Basil

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December 20, 2023
24 Days of elf on the shelf… you’re welcome

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I think this tradition was invented to throw parents over the edge right before Christmas. Here’s the thing: we never did the Elf on the Shelf tradition in our household. I figured I had enough to do that I couldn’t be bothered setting up the elf every night of December.

When my son was introduced to the Elf on the Shelf at school (thanks guys), he couldn’t understand why all the kids would talk about their elves and we didn’t have one. So, I let him in on Christmas’ first secret: the elf is fake. I knew he was a good kid and wouldn’t spoil the fun for others. And I needed a good “out”, so he didn’t feel like he was missing out.

Two years ago, everything changed when he found out “certain truths” about the big man from the North Pole. And that’s when I decided to start this tradition. At least he knew it was us doing it so if I slipped up and forgot, it wouldn’t be the end of the world. Because there’s less pressure, I find it more fun to set up.

So, leave the guesswork to me – here are your 24 days of Elf on the Shelf.

Fishing in fishbowl. We have a Beta fish so our mischievous elf will be fishing for him. He could also be fishing for Goldfish crackers.

Marshmellow. Using markers, I will make a mask of Marshmellow for our elf and add some other marshmellow marshmallows.

Hershey Kiss. Wrap the elf in foil and shape it into a giant Hershey Kiss.

Snow angel. Sprinkle a cookie sheet with sprinkles or flour and lay down your elf to make snow angels.

Loungin’. Set your elf up floating in the tub with pool toys. Maybe he even has a summertime drink or sunglasses.

Captured! Roll the elf up in toilet paper and make it look like he’s being pushed by LEGO people or other little bonhommes.

Relaxing. Lay him in a hammock made from towels on a towel rack.

Elf-abet soup. Put the elf in a pot and have the Grinch stirring it.

The next day, he ties up the Grinch.

Draw an elf reflection in bathroom mirror using wipe-off markers so when someone looks in the mirror, they’ll have pointy ears and a festive hat or scarf.

Hang him from a mirror or shelf with a sign that says “the floor is lava” and see if your child can get to him without touching the floor.

Playing tricks. Prop up your elf with a tube of white toothpaste and some separate Oreos like he’s trying to play a prank.

Drinking maple syrup with a straw.

Oops! He poops! Stand him next to a row of chocolate chip poopsies.

Put him in a homemade “kissing booth” and spread Hershey Kisses around him.

Playing games. Set up Jenga using mini Kit Kat bars.

Cutting toilet paper in paper snowflakes.

Make a scaled-down version of a Twister board for your elf.

Draw minion faces on bananas and position your elf with a Sharpie next to them.

Staying toasty. Put him between two pieces of toast.

Set up a small makeshift lemonade stand and make it look like your elf is being naughty and peeing in the cups to make the lemonade.

Make it so he’s climbing gift bows up a wall.

Give him a cozy spot and put him curled up in tissue box.

And for the last day, do a scavenger hunt. Hide a few candy canes around the house and attach a note to your elf challenging them to find them.

A full-time work-from-home mom, Jennifer Cox (our “Supermom in Training”) loves dabbling in healthy cooking, craft projects, family outings, and more, sharing with readers everything she knows about being an (almost) superhero mommy.

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November 29, 2022