Tag: peppermint

White Chocolate Peppermint Popcorn – Simply Scratch
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.

Laurie McNamara

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December 4, 2025
Soft Eggless Peppermint Bark Cookies for Christmas Cookie Plates
These Eggless Peppermint Bark Cookies are soft, chocolatey holiday cookies dipped in creamy peppermint white chocolate and topped with crunchy crushed candy canes. You get all the flavor of classic peppermint bark—minty, sweet, and just a little bit crunchy—wrapped into a festive, easy-to-make cookie. This recipe is egg-free and allergy-friendly, so everyone can enjoy a spot on the cookie tray without worry. Perfect for Christmas cookie boxes, school parties, or cozy nights with hot cocoa and twinkle lights.

This recipe is part of The Great Eggless Holiday Cookie Bake-Off 2025! Let’s make this season extra sweet together. And if you’re building cookie boxes this year, don’t miss my Holiday Egg-Free Cookie Box Guide — it’ll help you put everything together beautifully.
Oriana’s Thoughts On The Recipe

These Eggless Peppermint Bark Cookies always make me smile. They take everything I love about classic peppermint bark—creamy white chocolate, that cool pop of peppermint, and the candy cane crunch—and layer it onto a soft, chocolate cookie. The whole kitchen smells like a peppermint mocha while they bake, and my kids magically appear the second the candy canes come out.

As an allergy mom, I remember those early years when the holiday dessert table felt like a minefield. I wanted something festive and beautiful that my kids could eat without worry, but that didn’t feel “different” from what everyone else was having. That’s how this recipe came to life: all the fun and sparkle of peppermint bark, but in a familiar, cozy cookie that just happens to be egg-free.

Over more than a decade of egg-free baking, I’ve learned that texture and flavor matter most. These cookies check every box: soft in the center, chocolatey, with a creamy peppermint shell and just enough crunch on top. Decorating them becomes a little family project—someone dips, someone sprinkles, and we all “test” more than a few. It’s now a staple in our home for December baking days.

Why You’ll Want to Try My Recipe

All the peppermint bark vibes: Soft chocolate cookie base, creamy peppermint white chocolate, and candy cane crunch in every bite.

Completely egg-free: Perfect for egg allergies or egg-free homes without sacrificing flavor or texture.

Festive and beautiful: The dark cookie, white chocolate, and red candy canes look stunning on holiday dessert tables and cookie trays.

Easy to decorate: Dip, sprinkle, done—kids can help, and you don’t need any fancy decorating skills.

Make-ahead friendly: Bake the cookies ahead and dip/decorate later, or store them in tins for gifting.

Perfect for sharing: Ideal for cookie swaps, school parties, neighbor gifts, or mailing in holiday care packages.
Ingredients You’ll Need, Substitutions & Notes

Scroll down to the recipe card for all the details, including measurements and instructions.

For The Eggless Chocolate Cookies:

All-Purpose Flour: This gives the cookies their structure and softness. Regular all-purpose flour works best here. If you need a gluten-free alternative, use a good 1:1 baking blend.

Unsweetened Cocoa Powder: This adds the deep chocolate flavor. Natural cocoa powder works perfectly for this recipe.

Baking Powder: A little lift helps keep the cookies soft and tender instead of overly dense.

Unsalted Butter: Butter brings richness and flavor, and helps create that soft, melt-in-your-mouth cookie texture. Unsalted is preferred so you can control the salt level.

Granulated Sugar: Sweetens the dough and helps the cookies spread just the right amount.

Cream Cheese: A key ingredient in many of my eggless cookies! It adds moisture, tenderness, and helps mimic the richness that eggs usually provide.

Pure Vanilla Extract: Enhances all the flavors and gives the cookies a warm, bakery-style aroma.

Salt: A little pinch balances the sweetness and brings out the chocolate flavor.

For the Coating

White Chocolate Baking Bars: These melt smoothly and set beautifully on the cookies. Baking bars work better than white chocolate chips because they melt more easily.

Vegetable Oil, Solid Coconut Oil, or Canola Oil: Just a touch of oil helps thin out the melted white chocolate so it coats the cookies evenly and stays smooth.

Peppermint Extract: Adds that classic peppermint bark flavor. A little goes a long way!

Crushed Candy Canes: The festive finishing touch! They add crunch, color, and a pop of peppermint. I prefer to use Crushed Peppermint Candy for Baking.
This recipe is naturally egg, nut, peanut, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Wheat/Gluten: Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Soy: Check your white chocolate label to ensure it’s soy-free.
Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Make the Egg-Free Cookie Dough
Go ahead and sift the flour, cocoa powder, and baking powder into a bowl. Add a pinch of salt, give it a quick stir, and set it aside. Easy start! In a mixer, beat the butter, sugar, cream cheese, vanilla, and salt until everything looks smooth and fluffy—about 3 to 4 minutes. Don’t forget to scrape the bowl so everything mixes evenly. Turn the mixer to low and slowly add the dry ingredients. Mix just until the dough starts coming together. You don’t want to overmix here.
Roll Out the Dough
Divide the dough into two even portions. Place one on parchment, flatten it a little with your hands, then cover it with another sheet of parchment. Roll it out to about 1/4 inch thick. Do the same with the second piece of dough. Stack the rolled dough sheets on a tray and pop them in the fridge for at least 2 hours. This helps the cookies keep their shape. Tip: If you’re chilling longer than 2 hours, wrap the tray in plastic so the dough doesn’t dry out.
Cut Out the Cookies
When you’re ready to bake, preheat the oven to 350°F and line your baking sheets. Take out one sheet of dough at a time and cut out your cookie shapes. Re-roll the scraps and keep cutting until you’ve used them all. This time, to keep it easy, I use a 2-in round cookie cutter.
Bake the Cookies
Bake the cookies for 10–12 minutes, just until the edges look set. Let them hang out on the baking sheet for 5 minutes, then move them to a rack to cool completely.
Melt the White Chocolate
Now for the fun part! Melt the white chocolate with a little oil in the microwave using 15-second bursts, stirring in between. If it’s too thick, add a tiny bit more oil. Stir in the peppermint extract. Taste the melted chocolate—peppermint can mellow as it sets, so you may want a little extra.
Dip and Decorate
Drop a cookie into the melted chocolate, flip it gently to coat, then lift it out and let the extra drip off. Place it on a lined tray and sprinkle with crushed candy canes. Keep going until all the cookies are coated and looking festive.
Tip: Let the coated cookies rest at room temperature so the chocolate can set properly. Trying to rush this part can make the coating smudge or stay soft.
Recipe Tips For Success

➤ Troubleshooting Tips:

The cookies spread too much: This can happen if the butter gets too warm or if the dough isn’t chilled long enough. Pro Tip: Chill the dough before baking to help the cookies hold their shape.

White chocolate seizes or becomes grainy: White chocolate is delicate and can clump if overheated. Pro Tip: Melt the chocolate slowly using short bursts in the microwave, stirring between each one.

Coating appears too thick: Sometimes melted chocolate isn’t fluid enough for dipping. Pro Tip: Add ½ to 1 teaspoon of oil until it reaches a smooth, pourable consistency.

Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.

Don’t over-mix your cookie dough, or you will end up with dense cookies.

Do not skip the chilling time. This extra step allows the dough to firm up a little and allows them to bake much better.

Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.

Bake the cookies until they are just set on the edges. The cookies might still look a little soft in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for 2 – 3 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and be hard.

Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

Use High-Quality White Chocolate. Since the white chocolate is a key component of these cookies, choose a good-quality baking chocolate (like Baker’s or Ghirardelli). It will melt smoothly and create a rich, creamy coating for the cookies. Do not use white chocolate chips since they do not melt properly.

Let the White Chocolate Set Properly. After dipping the cookies in melted white chocolate, allow them to cool and set them on parchment paper at room temperature. If you rush this step, the chocolate coating may smudge or not harden properly.
Variations & Additions
- Use dark or milk chocolate instead of white chocolate for a richer flavor.
- Add mini chocolate chips to the cookie dough for extra chocolate goodness.
- Mix in festive sprinkles along with the candy cane topping.
- Swap peppermint extract for vanilla extract if you want a milder flavor.
Storage and Freezing Instructions

Store: Keep the cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days. Place parchment paper between layers to protect the coating.

Freeze (Undipped Cookies): Freeze the baked, undecorated cookies in a single layer until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and coat with chocolate before serving.

Freeze (Dipped Cookies): Freeze on a baking sheet until the chocolate is firm, then store in an airtight container with parchment between layers. Freeze for up to 1 month.

Frequently Asked Questions

Try These Peppermint Recipes Next!

Recipe Card
Eggless Peppermint Bark Cookies

Oriana Romero

Soft, chocolatey Eggless Peppermint Bark Cookies dipped in creamy peppermint white chocolate and sprinkled with crushed candy canes for the perfect holiday crunch. This easy egg-free cookie recipe brings classic peppermint bark flavor into a fun, festive cookie that’s family- and allergy-friendly. Ideal for Christmas cookie trays, gifting, and cozy holiday baking days.

Prep Time 30 minutes

Cook Time 10 minutes

Chilling Time: 2 hours

Total Time 2 hours 40 minutes

Servings 40 cookies approx. (Depending on the size of your cutter)

For The Eggless Chocolate Cookies:

Get Recipe Ingredients

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Make The Cookies:

Sift the flour, cocoa, and baking powder into a bowl. Add the salt and set aside.

Using an electric hand mixer or a stand mixer, beat the butter, sugar, cream cheese, vanilla, and salt at medium speed until smooth and creamy, for 3 to 4 minutes. Scrape down the sides and bottom of the bowl as needed.

Reduce the speed to low, and add the flour mixture; beat just until incorporated, and the dough starts to come together.

Divide the dough into two equal pieces. Place one piece of dough on a big piece of parchment paper (or a silicone mat) and slightly flatten it with your hands. Place another piece of parchment on top to prevent sticking. With a rolling pin, roll the dough out to about 1/4-inch thickness (6mm). Repeat with the second piece of dough.

Place both rolled-out doughs, one on top of the other, on a baking tray and refrigerate for at least 2 hours and up to 2 days.Tip: Cover the tray with plastic wrap if you plan to refrigerate the dough for over 2 hours.

When ready to bake the cookies, preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper or silicone baking mats.

Working with one dough sheet at a time, use a round cookie cutter (I used a 2.5-inch – 5.7 cm round cookie cutter) to cut the dough into shapes. Transfer the shapes to the prepared baking sheets, spacing them about 1/2 inch apart. Gather up the dough scraps and form them into a disk, re-roll the remaining dough, and continue cutting until all is used.

Bake the cut-out cookies for 10 to 12 minutes or until they are just set at the edges. Remove from the oven and let them sit on the baking sheets for 5 minutes. Then, use a wide metal spatula to transfer the cookies to a wire rack and let them cool completely.

Make the Coating:

Melt the chopped white chocolate and oil in the microwave in 15-second increments, stopping and stirring after each until completely smooth. Add another drop of oil to thin out if needed.

After melting, stir in 1/2 teaspoon of peppermint extract. Taste. Add 1/4 teaspoon more if desired. I recommend using 3/4 teaspoon of peppermint extract because once the white chocolate sets, the peppermint flavor tends to mellow out and won’t be as pronounced.

Dip and Decorate:

Drop one cookie into the melted white chocolate mixture. Using a 2- or 3-pronged candy dipping tool, gently flip the cookie to ensure it’s fully coated on all sides. Lift the cookie out, letting the excess white chocolate drip off by lightly tapping the tool against the side of the bowl.

Carefully slide the coated cookie onto the prepared lined baking sheet and sprinkle it with crushed candy canes. Repeat the process with the remaining cookies.Tip: After dipping the cookies in melted white chocolate, allow them to cool and set them on parchment paper at room temperature. If you rush this step, the chocolate coating may smudge or not harden properly.

White Chocolate: Use good-quality chocolate for the best taste. For the best results, use white chocolate baking bars, like those from Baker’s or Ghirardelli. These can be found in the baking aisle next to the chocolate chips. Avoid using white chocolate chips, as they contain stabilizers and are specifically processed to resist melting in the microwave.

Store: Keep the cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days. Place parchment paper between layers to protect the coating.

Freeze (Undipped Cookies): Freeze the baked, undecorated cookies in a single layer until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature and coat with chocolate before serving.

Freeze (Dipped Cookies): Freeze on a baking sheet until the chocolate is firm, then store in an airtight container with parchment between layers. Freeze for up to 1 month.

Food Allergy Swaps:
This recipe is naturally egg, nut, peanut, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

Dairy: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.

Wheat/Gluten: Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Soy: Check your white chocolate label to ensure it’s soy-free.

Recipe Tips For Success:
➤ Troubleshooting Tips:

The cookies spread too much: This can happen if the butter gets too warm or if the dough isn’t chilled long enough. Pro Tip: Chill the dough before baking to help the cookies hold their shape.

White chocolate seizes or becomes grainy: White chocolate is delicate and can clump if overheated. Pro Tip: Melt the chocolate slowly using short bursts in the microwave, stirring between each one.

Coating appears too thick: Sometimes, melted chocolate isn’t fluid enough for dipping. Pro Tip: Add ½ to 1 teaspoon of oil until it reaches a smooth, pourable consistency.

➤ Extra Tips:

Measure the ingredients correctly. In my opinion, a kitchen scale is always the best option.

Don’t over-mix your cookie dough, or you will end up with dense cookies.

Do not skip the chilling time. This extra step allows the dough to firm up a little and allows it to bake much better.

Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.

Bake the cookies until they are just set on the edges. The cookies might still look a little soft in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for 2 – 3 minutes. If you leave the cookies on the baking sheets for too long, they will continue cooking and be hard.

Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

Use High-Quality White Chocolate. Since the white chocolate is a key component of these cookies, choose a good-quality baking chocolate (like Baker’s or Ghirardelli). It will melt smoothly and create a rich, creamy coating for the cookies. Do not use white chocolate chips since they do not melt properly.

Let the White Chocolate Set Properly. After dipping the cookies in melted white chocolate, allow them to cool and set them on parchment paper at room temperature. If you rush this step, the chocolate coating may smudge or not harden properly.

➤ Variations & Additions:

Use dark or milk chocolate instead of white chocolate for a richer flavor.

Add mini chocolate chips to the cookie dough for extra chocolate goodness.

Mix in festive sprinkles along with the candy cane topping.

Swap peppermint extract for vanilla extract if you want a milder flavor.

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Calories: 95kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 14mgSodium: 49mgPotassium: 39mgFiber: 1gSugar: 5gVitamin A: 165IUCalcium: 11mgIron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

Calories 95

Keyword chocolate cookies egg-free peppermint recipe
Oriana Romero

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November 25, 2025
The Nostalgic No-Bake Candy You Forgot About (and Need Again)
This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

There are a few recipes that instantly take me back to childhood, and these easy cream cheese mints are one of them. They’re sweet, creamy, and just a little minty—the kind of treat that melts in your mouth and feels so nostalgic.

The best part? You only need five ingredients and a few minutes to make them!

I remember my grandma making these (we called them “party mints” back then) and man, I loved when the ladies at church brought them to potlucks!! They are perfect for weddings, baby showers, and Christmas, and I can still remember sneaking one (or five!) off the tray when grandma wasn’t looking.

I tried making old fashioned cream cheese mints on my own for the first time in college and then totally forgot about them. They need to be posted here! They are the perfect holiday treat! The best no bake mint candy recipe!

Ingredients You’ll Need
- Cream Cheese: The base of the recipe. It provides creaminess, a slight tang, and moisture to bind the powdered sugar into a smooth dough. It also keeps the mints tender instead of dry or crumbly.
- Butter: Adds richness and a silky texture, helping the mints melt in your mouth. It also balances the tang of the cream cheese and makes the mixture easier to work with.
- Peppermint Extract: Gives the mints their classic cool, refreshing flavor. Just a little goes a long way in creating that signature taste.
- Vanilla Extract: Softens and rounds out the peppermint flavor so it isn’t too sharp, adding warmth and depth to the overall sweetness.
- Powdered Sugar: The bulk of the recipe. It sweetens the mints, thickens the mixture into a pliable dough, and creates that melt-in-your-mouth texture because of its fine consistency.
- Gel Food Coloring: Optional, but perfect for making pastel or seasonal shades. Gel is preferred over liquid so the color is vibrant without thinning the dough.
How to Make Cream Cheese Mints
1. Beat: Add the cream cheese and butter to the bowl of a stand mixer and beat until creamy with the paddle attachment.
2. Combine: Add the peppermint and vanilla extracts to the cream cheese mixture and mix until combined and then lower the speed of the mixer and gradually add the powdered sugar and mix until combined.
3. Add Coloring: If you want to add multiple colors to the mints, separate the dough into different bowls and add gel coloring for your desired colors. Mix thoroughly until the gel coloring is fully incorporated.
4. Form: Use a small scoop, scoop the dough into small balls and roll between your palms. Place the balls on a baking sheet lined with wax paper. Dip a fork into powdered sugar and gently press down on each mint.
5. Dry: Let the mints dry at room temperature for several hours. Once they are completely dry, store them in the refrigerator in an airtight container until ready to serve.
FAQs

Can I make cream cheese mints without food coloring?

Yes, absolutely! The white mints in these pictures are mints without food coloring.

Can I use another flavor besides peppermint?

Yes, you can use other flavors in cream cheese mints. Replace the peppermint extract with almond, lemon, orange, or even butter extract. So yummy! I’m actually so intrigued about using root beer extract. Has anyone ever tried it??

Do I need special molds?

One of my favorite things about this cream cheese mint recipe is that they are cream cheese mints without molds. If you want to use molds, you absolutely can, but I like to keep them super simple and just use a fork.

Does it have to be gel food coloring?

In my house, yes! Gel food coloring produces the best color and doesn’t alter the texture of the mints.

Storage and Making Ahead

Once the mints have dried completely, they should be stored in an airtight container in the refrigerator with each layer of mints separated with a sheet of wax paper between them.

Peppermint cream cheese mints freeze beautifully which makes them a great make ahead treat, especially for the holidays. You could start making them in September or October and that’s one thing off your to-do list once the craziness of the holidays comes.

These little cream cheese mints have been around for generations, and it’s easy to see why. They’re beautiful on a wedding or shower table, they freeze like a dream for make-ahead holiday trays, and they’re simple enough for the kids to help with.

Sometimes the best recipes are the ones that bring back memories while creating new ones at the same time. I hope these melt-in-your-mouth mints become just as much a tradition in your home as they have in ours.

Watch How These Cream Cheese Mints are Made…

More Homemade Candy Recipes:
Cook ModePrevent your screen from going dark

Combine cream cheese and butter in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until creamy and well-combined.

8 oz Cream Cheese, 2 Tablespoons Butter

Add the peppermint and vanilla and mix until combined. Place the mixer on low-speed, gradually add 2 cups at a time of the powdered sugar, until all is combined. Scrape sides and bottom of the bowl. The dough should be very stiff.

1 teaspoon Peppermint Extract, 1/4 teaspoon Vanilla Extract, 8 Cups Powdered Sugar

To use food coloring: If using just one color you can use your electric mixer to beat the color into the dough, otherwise divide the dough into as many bowls as you would like colors and color each individually, stirring well until color is well-incorporated. I start with a spoon and then knead with my hands because it’s so thick.  Only use gel coloring if you can!! The colors are more rich and don’t break down the dough.

Gel Food Coloring

Using a small cookie scoop, scoop out about teaspoon sized balls. Roll dough between your palms until smooth. Transfer to wax-paper lined baking sheet. Dip the tines of a fork in powdered sugar and use that to gently but firmly press down on each mint.

Allow mints to dry at room temperature for several hours (they should be dried through, so check under the bottoms, then transfer to an airtight container and store in the refrigerator until ready to serve. Store mints in single layers with a sheet of wax paper between them.

Serving: 10mints, Calories: 474kcal, Carbohydrates: 97g, Protein: 1g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 29mg, Sodium: 91mg, Potassium: 33mg, Sugar: 95g, Vitamin A: 375IU, Calcium: 24mg, Iron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
Sweet Basil

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November 25, 2025
Pampering Peppermint Coconut Foot Scrub – Garden Therapy
If your feet are dry and rough, or just in need of a little pick-me-up, this peppermint foot scrub is just what you need. This simple DIY scrub takes just minutes to put together, but will provide you with hours of relief.

What do achy, dry, rough feet need? A little pampering straight from the garden! That’s right, even your feet benefit from a little garden therapy.

This peppermint foot scrub is made specifically for feet. Exfoliating sugar and dried herbs will scrub away rough skin, the coconut oil will soften cracks, and soothing peppermint essential oil has a cooling effect.

Update: follow this foot scrub with an all-natural healing foot balm recipe!

When packaged nicely, this mint scrub makes for the perfect gift.

Sugar scrubs are all the rage. You will find endless recipes for them just by scrolling pages of social media. What’s the appeal, you ask? Let me tell you!

Simple to Make

First, diy foot scrubs are simple to make. Not only does it typically take just minutes to put together, but you can usually find all of the ingredients around the house. This makes sugar scrubs a fabulous way to get started if you want to learn how to make your own all-natural skincare products.

Customized Skin-Healing Ingredients

Second, you can be very creative with ingredients. Generally, you start with sugar and oil as the base. Then, the fun really begins. Sure, you can leave the sugar and oil as is and have a nice scrub, but why not dress it up a bit?

Here are just a few things that this particular sugar scrub has in it:
- Scent – in this particular recipe, I use peppermint essential oil and a peppermint tea bag.
- Medicinal properties – peppermint does more than just add a nice scent, however. It also provides a tingling, cooling relief that feet absolutely love.
- Skin healing – one of the major benefits of using coconut oil is that it naturally contains anti-fungal properties. This makes it especially excellent for use on hardworking feet.
Peppermint provides a cooling effect to the skin.

Makes Your Skin Feel Great

Third, they make your skin feel fantastic! I won’t go too far into the adjectives here because I can’t do justice to the smooth, soft, baby skin that you have hidden just beneath that outer layer. Just try it and you will see.

Great Gift Idea

With all those benefits wrapped into one package, why not double or even triple the recipe below and share it with a few friends? This is a DIY gift that absolutely everyone will love.

I like to package this in wide-mouth mason jars, and for a little extra touch, I will add a chalkboard label and even a cute wooden scoop sometimes.

If you are looking for other gift wrapping ideas, take a look at this post about natural and eco-friendly ways to wrap presents.

Alright, let’s talk about how you actually make this peppermint foot scrub.

Remember, this recipe is perfect for feet. You can certainly use it all over your body, and I have, but I love this for cooling and soothing feet.

The secret is in the peppermint essential oil. It has a stimulating and cooling effect on the skin that can really perk up tired feet. If you are prone to foot or leg cramps, a massage with this oil will feel terrific, particularly when followed by this magnesium lotion.

Ingredients Needed:

The following recipe makes 400g of sugar scrub.

Make it!

Layout your ingredients. Note: Set the coconut oil out in a warm place so that it softens but does not completely melt. Look for the consistency of softened butter for baking. It is very difficult to work with coconut oil straight out of the jar, as it does not mix well.

Let the coconut oil soften by placing it in a warm area.

In a bowl, mix together the sugar and the coconut oil.

Empty the contents of the teabag into a small bowl. Sprinkle the herbs into the sugar scrub. You can choose as much or as little as you would like to add, keeping in mind that adding more herbs can make the scrub more abrasive.

Grind the herbs smaller if necessary.

To give a minty green colour to the scrub, add some spirulina powder as a natural colourant. You can play with how much you’d like to add. I kept mine on the lighter side because I prefer a softer green.

Spirulina powder is made from dried algae.

Add 10 drops of peppermint essential oil. That may not seem like very much, but I promise you, a little goes a long way. This is particularly true of peppermint oil!

Peppermint oil is strong, so 10 drops is all you need.

Stir the ingredients together and scoop into a lidded jar.

Use a spoon to grab some scrub rather than your fingers to help it stay clean and last longer.

Give it!

To give this as a present, simply package the scrub in a jar with a chalkboard label, then use a liquid chalk pen to write the label. Wrap jute twine around the top of the jar, just under the lid and tie in a bow.

How to Store Peppermint Sugar Scrub

This scrub will need to be used within 3 months. It will be okay on a bathroom counter for a few days, but anything you keep longer will need to be stored in a refrigerator to extend shelf life.

Store in a fridge to preserve the shelf life.

More Plant-Based Skincare Recipes
DIY Peppermint Sugar Scrub

Give sore, tired feed the ultimate pampering with this DIY peppermint foot scrub. Coconut oil will soothe and heal skin while sugar gently exfoliates and peppermint provides cooling relief.

In a bowl, mix together the sugar and the softened coconut oil.

Add the contents of the peppermint tea bag.

Sprinkle in some spirulina powder as a natural colorant.

Add 10 drops of peppermint essential oil.

Stir together and add to a lidded jar.
A city girl who learned to garden and it changed everything. Author, artist, Master Gardener. Better living through plants.
Stephanie Rose

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November 21, 2025
The Christmas Brownies Everyone Begs Me to Make
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These Peppermint Brownies are rich, fudgy, and layered with a cool burst of mint. The perfect chocolate-mint dessert for holidays or anytime you crave a sweet treat!

Chocolate and peppermint just belong together, don’t they? These Peppermint Brownies are a holiday favorite at our house—thick, fudgy brownies topped with a creamy homemade peppermint layer and finished with the most irresistible chocolate glaze. They’re the treat my kids beg to help with every December, and honestly, I don’t mind one bit because they disappear just as fast as we can make them.

Perfect for parties, cookie plates, or sneaking with a cup of cocoa by the Christmas tree.

Family is Everything

I’ve had some serious reflecting while making these peppermint patties brownies and I hope you’ll indulge me. Cooking and baking has always been a part of my life, but I never really realized it. My family has 5 children, and I fall right in the middle. Because all us kids were all in totally different stages of life my parents made it a big deal that every single night we had dinner together. No matter if we had to eat a little earlier or a little later we made it happen. So many memories made in that kitchen!

My mom’s KitchenAid became a symbol to me of those memories and the love felt around our dinner table. It is where my dad and I made my first batch of oatmeal raisin cookies, where mom taught me to make cookie cake and where I started playing around with recipes. Now that I’m older I’ve learned that when you want to know who you are you look to your family and the answer is provided.

I have my own white KitchenAid now as well as my own children to be in the kitchen with and I’m reminded that I come from a home that was centered on love and I hope to have the same for my children. I pulled it out to make these peppermint brownies and was flooded with all these thoughts and feelings and just needed to share!

These peppermint patty brownies are so crazy easy to make. This is my new go-to recipe for brownies because although Ina’s Outrageous brownies are amazing, these are fast and taste fantastic. They can easily be cut in half too. And the peppermint patty topping is just like the real deal, only it truly is even better. These are so fantastic!

Ingredients for Peppermint Brownies

Brownies
- Sugar: Sweetens and helps create a tender texture by trapping moisture.
- Brown Sugar: Adds moisture, chewiness, and a deeper caramel flavor.
- Canola Oil: Provides fat for richness and keeps the brownies soft and moist.
- Vanilla Extract: Enhances chocolate flavor and rounds out sweetness.
- Eggs: Bind ingredients together, add structure, and give brownies a fudgy texture.
- Cocoa Powder: Main chocolate flavor; also adds structure and balances sweetness.
- Flour: Provides the framework (structure) by developing gluten when mixed with liquid.
- Baking Powder: Leavening agent that gives a little lift, preventing brownies from being too dense.
- Salt: Balances sweetness and enhances chocolate flavor.
- Chocolate Chips: Add bursts of rich chocolate and extra texture.
Peppermint Topping
- Powdered Sugar: Sweetens and creates a smooth, creamy consistency.
- Peppermint Extract: Delivers the cool, refreshing peppermint flavor.
- Corn Syrup: Adds smoothness and shine while preventing crystallization.
- Shortening: Provides stability and a creamy texture without adding strong flavor.
- Evaporated Milk: Adds richness and helps bind the topping into a spreadable consistency.
Chocolate Glaze
- Semi Sweet Chocolate Chips: Melt into a smooth glaze with deep chocolate flavor.
- Butter: Adds silkiness, shine, and richness, keeping the glaze soft enough to cut through.
How to Make Peppermint Patty Brownies
1. Prep: Preheat the oven to 350℉ and line a 9×13″ pan and spray with cooking spray.
2. Make the Brownies: Beat the wet ingredients together in a stand mixer. Whisk the dry ingredients together in a separate bowl. Fold the chocolate chips into the dry ingredients, then add the dry ingredients to the wet ingredients and mix until combined. Pour into the prepared pan and bake.
1. Make the Peppermint Layer: Add all the ingredients for the peppermint layer to the bowl of stand mixer and mix until well combined. Press the mixture together and place on a large piece of saran wrap. Fold the saran wrap over the top and use a rolling pin to roll out the peppermint layer until it’s about the size of your pan.
1. Make the Chocolate Glaze: Add the chocolate chips and butter to a microwave safe bowl and melt in 30 second intervals, stirring in between, until smooth.
2. Assemble the Brownies: Once the brownies have mostly cooled, place the peppermint layer on top. Pour the chocolate glaze over the top and let it set up. Slice and serve.
Why You’ll Love This Brownie Recipe
- Festive flavor combo – rich chocolate and cool peppermint are a holiday classic.
- Three irresistible layers – fudgy brownies, creamy peppermint topping, and a smooth chocolate glaze.
- Crowd-pleaser – perfect for parties, cookie exchanges, and holiday gift trays.
- Make-ahead friendly – the flavors get even better after chilling overnight.
- Kid-approved – little hands love helping spread the peppermint layer and drizzle the glaze. Make those memories!
- Beautiful presentation – the layers look impressive without a lot of extra work.
- Customizable – sprinkle crushed candy canes on top for extra crunch and color.
How Do You Know When Brownies Are Done?

The easiest way to check brownies for doneness is to stick a toothpick in the center right around the time your recipe says it should be done.

A few moist crumbs on the toothpick means you will have moist and chewy brownies. If it comes out clean, it’s done to a cake-like brownie.

If there are any traces of uncooked batter, let it continue baking for another few minutes and repeat the process until the toothpick comes out clean.

FAQs

How to Cut Clean Slices

Let the brownies cool completely. Even chilling them in the fridge will help them set up well for cutting. Then use a hot knife to make clean cuts. Heat the knife by dipping it into a pot of hot water and then drying it off completely and make the cut. Wipe off the knife, dip in the hot water, dry it and cut, and keep repeating.

Can I use a box mix instead of making the brownies from scratch?

Yes absolutely! Follow the instructions for a 9×13 baking dish of brownies and then follow the instructions in this recipe for making the peppermint layer and chocolate ganache layer.

can these brownies be frozen?

These peppermint patty brownies also freeze extremely well. Let them cool completely and let the chocolate glaze harden. Place them on a baking sheet and flash freeze them for 30 minutes to an hour. Then place them in a ziploc bag with parchment paper separating each layer. They will keep for 2-months. This makes them a great make-ahead holiday treat!!

How to store peppermint brownies

Leftover brownies can be stored at room temperature or in the fridge in an airtight container. They will keep for 4-5 days. I honestly love them a little bit chilled!

There’s just something magical about the mix of rich chocolate and cool mint, isn’t there? These Peppermint Brownies are the kind of dessert that feels special without being complicated, which is exactly how I like it.

Whether you’re baking them up for the holidays, a party, or just a cozy night at home, they’ll disappear fast. So grab a glass of cold milk, cut yourself a big square, and enjoy every fudgy, minty bite—you deserve it!

More Holiday Desserts:
For the Peppermint Topping

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For the Brownies

In a standing mixer, beat together the sugars, oil and vanilla until smooth.

2 ¼ Cups Sugar, ¾ Cup Brown Sugar, 1 teaspoon Vanilla, 1 ½ Cup Canola Oil

Add the eggs one at a time with the mixer on low speed.

6 Eggs

In a separate bowl, whisk together the cocoa, flour, baking powder and salt.

1 Cup Cocoa Powder, 1 ½ Cups Flour, ¾ teaspoons Baking Powder, ½ teaspoon Salt

Add the chocolate chips and fold them in so they don’t sink to the bottom of the brownies during baking.

1 Cup Chocolate Chips

Add the dry ingredients to the wet ingredients and mix on low until combined.

Pour into the greased pan.

Bake for 35-45 minutes or until the center is set.

Allow the brownies to cool for 20-30 minutes and then opening the saran wrap, gently lay the peppermint on the brownies.

Pour the chocolate all over the brownies.

Allow to set or just go for it. 😉

Set aside.

For the Peppermint Topping

In the bowl of a standing mixer with the paddle attachment, mix together the powdered sugar, peppermint, corn syrup, shortening and evaporated milk.

7 ½ Cups Powdered Sugar, 1 teaspoon Peppermint Extract, 5 Tablespoons Corn Syrup, 3 Tablespoons Shortening, 5 Tablespoons Evaporated Milk

The mixture will take a little time to come together and may be crumbly.

Press together into a disc and set on a long piece of saran wrap.

Fold the saran wrap over the patty and use a rolling pin to roll into a 9×13″ rectangle.

Set aside.

For the Chocolate Glaze

In a microwave safe bowl, add the chocolate and butter.

1 Cup Semi Sweet Chocolate Chips, ½ Cup Butter

Melt for 30 second intervals stirring in between until smooth.

Brownies can be frozen for 2-3 months.

Serving: 1brownie, Calories: 1174kcal, Carbohydrates: 168g, Protein: 8g, Fat: 56g, Saturated Fat: 17g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 26g, Trans Fat: 1g, Cholesterol: 106mg, Sodium: 213mg, Potassium: 421mg, Fiber: 6g, Sugar: 145g, Vitamin A: 387IU, Vitamin C: 0.1mg, Calcium: 89mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.
Sweet Basil

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November 10, 2025
The perfect Christmas Fudge.. and only 5 ingredients.
This is the ultimate Christmas Fudge! Made with peppermint and white chocolate, this is a real treat.

❤️WHY WE LOVE THIS RECIPE

This peppermint fudge is an wonderful addition to your Christmas celebration. Not only is it festive for the holiday season it is also beautiful on the dessert table. If you like peppermint, you will love this delicious fudge. It’s easy to make, only a few ingredients and is a wonderful gift too. We love to make gift bags for our neighbors each year, so we make a batch of this and each gift bag gets a few pieces. It’s always nice have a variety of sweet treats during the Christmas season.

SWAPS

The food coloring in this recipe is entirely optional. We didn’t use it as it makes the fudge more pink. Instead of crushing candy canes, you can buy a bag of crushed peppermint at the store. It makes this much easier and it’s usually available during the holiday season.

⭐TIP

We left the food coloring out in this recipe to make the fudge whiter. If you want it to be more pink, add the food coloring. We love this fudge cold so we keep it in the refrigeratore.

OTHER POPULAR FUDGE RECIPES
Five Minute Fudge – This is a classic recipe you can use for any flavor of fudge.

Maple Fudge – This recipe is perfect for the holiday season, easy to make too!

Penuche Fudge – This is an old fashioned fudge that has been around for many years.

Two Ingredient Fudge – This is a super easy recipe for when you need an easy fudge recipe.
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Peppermint Fudge

Judy Yeager

This peppermint fudge is the perfect Christmas Treat! It’s only 5 ingredients and absolutely delicious!

Prep Time 20 minutes

2 hours

Total Time 2 hours 20 minutes

Course candy

Cuisine American, southern

3 1/2 cups white chips I used Nestles Toll House Premier White Morsels

1 14 ounce can sweetened condensed milk

1 1/2 cups finely crushed peppermint candy canes see notes

1/2 teaspoon peppermint extract

Couple drops red food coloring Optional

Line an 8 inch square dish with aluminum foil. Grease the foil with butter or margarine. Combine the chips and milk in a saucepan and melt on the stove on medium heat stirring often to keep from burning. Once melted remove from heat and stir in crushed candy canes and extract.

Pour into 8 x 8 dish. If using the food coloring you can add along with the candy canes but I found it makes the fudge pink. I dipped a toothpick in the food coloring and kind of swirled it into the candy once it was in the dish. Put in refrigerator for about 1 1/2 hours or until fudge sets up and you can cut it with a knife. Makes about 24 pieces.

I used 18 of the ones that are about 6 inches long. I don’t like chunks of the peppermint in my fudge. I crushed mine in my coffee grinder. You can also put in plastic bag and crush with rolling pin.
You can also buy 8 ounce bags of crushed peppermint during the holiday season and that makes this even easier.

Let us know by commenting below!

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Judy Yeager

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November 5, 2025
Respiratory Issues in Dogs – How Essential Oils May Help When Used Safely | Animal Wellness Magazine
As a loving companion to your canine friend, you may be looking for natural ways to support their respiratory health. Essential oils and aromatherapy can offer some benefits, but it’s crucial to approach their use with caution. Let’s explore how essential oils can help with respiratory issues in dogs, and outline important safety precautions.

Does Your Dog Have Respiratory Issues?

Dogs can suffer from various respiratory problems, including allergies, asthma, and infections. Symptoms may include coughing, wheezing, nasal discharge, and difficulty breathing. While conventional treatments are often effective, some dog parents are turning to essential oils as a complementary way to support respiratory health.

Beneficial Essential Oils for Respiratory Issues in Dogs

Certain essential oils may help alleviate respiratory issues in dogs. Here are some common examples:
- Lavender: Known for its calming properties, lavender can help reduce anxiety and promote relaxation, which may ease breathing difficulties.
- Eucalyptus: This oil has expectorant properties that can help clear mucus and improve airflow. However, it should be used with caution, as it can be irritating in high concentrations.
- Peppermint: The menthol in peppermint can provide a cooling effect and may help open airways, making it easier for dogs to breathe.
- Tea Tree Oil: While it has antimicrobial properties, tea tree oil should be used very cautiously, as it can be toxic to dogs if ingested or applied in high concentrations.
Keep These Safety Precautions Top of Mind

While essential oils can be beneficial, safety should always come first. Here are some essential precautions to consider:
1. Talk to Your Veterinarian: Before introducing any essential oils for respiratory issues in dogs, consult with a veterinarian who is knowledgeable about aromatherapy for canines. They can provide guidance on safe options and dosages.
2. Always Dilute Essential Oils. This is important. A general guideline is to mix one drop of essential oil with a carrier oil (like coconut or olive oil) before applying it to your dog’s skin.
3. Avoid Direct Inhalation: Instead of diffusing oils in a small space, consider placing a few drops on a cotton ball and allowing your dog to sniff it from a distance. This minimizes the risk of overwhelming their sensitive respiratory system.
4. Monitor for Reactions: Keep an eye on your dog for any signs of irritation or adverse reactions, such as coughing, sneezing, or lethargy. If any negative symptoms occur, discontinue use immediately and consult your veterinarian.
5. Keep Oils Out of Reach: Store essential oils securely to prevent accidental ingestion. Dogs are curious creatures, and some oils can be toxic if consumed.
Conclusion

Essential oils and aromatherapy can offer natural support for dogs with respiratory issues, but they must be used with care. By consulting with a veterinarian and following safety precautions, you can help your furry friend breathe easier while ensuring their well-being. Always remember that each dog is unique, so what works for one may not work for another.

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Animal Wellness is North America’s top natural health and lifestyle magazine for dogs and cats, with a readership of over one million every year. AW features articles by some of the most renowned experts in the pet industry, with topics ranging from diet and health related issues, to articles on training, fitness and emotional well being.
Animal Wellness

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October 21, 2024
Costa Rica’s CBD Craze: 333 Ways to Chill, Heal, and Indulge – Medical Marijuana Program Connection

1. The CBD Boom in Costa Rica: A Growing Trend

Costa Rica is riding a green wave, and no, it’s not just the lush rainforests. The country’s CBD market is booming, with an impressive 333 products now registered. This isn’t just a fad; it’s a full-blown lifestyle revolution, encompassing everything from munchies to magic potions.

2. A Feast of Choices: CBD-Infused Edibles

In Costa Rica, CBD isn’t just a health supplement; it’s a culinary delight. With 257 food products registered, the options are as varied as the country’s biodiversity. Imagine sipping on CBD-infused drinks, nibbling on chocolates, gorging on gummies, or spreading CBD peanut butter on your morning toast. From coffees to brownies, the CBD-infused menu is as enticing as it is vast.

3. CBD Cosmetics: Beauty with Benefits

Move over, traditional skincare! Costa Rica’s CBD cosmetic range is redefining beauty regimes. Imagine slathering your skin with CBD gels, creams, serums, and even lipsticks. These aren’t just vanity products; they’re packed with moisturizing, antioxidant, antimicrobial, and anti-inflammatory properties. It’s beauty that heals.

4. Cutting-Edge Wellness: Nano Aqua’s CBD Water

Innovation is the name of the game in Costa Rica’s CBD market. Take Nano Aqua’s CBD-infused water, for instance. This isn’t your average flavored water; it’s a technological marvel, enhanced with nanotechnology for superior absorption. Brewed in the heart of…

Original Author Link click here to read complete story..

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January 12, 2024
Peppermint Double Chocolate Cookies – Oh Sweet Basil
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.
Sweet Basil

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December 20, 2023
This Quick Marijuana Tea Will Help You Sleep
Busy schedules sometimes makes for rough nights. The phrases “I am so tired when I hit the pillow I’m out” doesn’t work for everyone. Chronic stress or busyness increases the risk of insomnia. While episodes of acute stress, can throw sleep out for days, once those episodes pass, sleep usually returns to normal. But sometimes you need a little help. This quick marijuana tea will help you sleep.

Avoid caffeine and go with mint teas, hops teas, chamomile, and other herbs which natural relax the body. During the holiday season, peppermint can help you nod off and sleep for longer, the essential oils in peppermint tea can help relax your muscles, setting the scene for a peaceful night of sleep. Rich in antioxidants, there are lots of other benefits of peppermint tea too. Make a tea blend with precisely the flavors you enjoy with the dose of THC you may have been having anyway.

Quick Nighttime Team

Ingredients:
• 1 teabag or 1 teaspoon loose-leaf tea of your choice
• 1½ cups water
• ¼ teaspoon, or desired amount, of cannabis oil or ticture
• Any other ingredients for flavor such as honey, milk, or sugar

DIY Sleepy Eyes Tea

Danielle Guercio

Blend makes 2 cups of tea
With tincture: 3mg THC per cup estimated
Loose leaf: Omg THC, CBD potential depends on strain

Photos by Maria Penaloza
- ¼ c rose buds
- 1 Tbsp lavender
- 2 Tbsp chamomile
- 1 Tbsp hops
- 1 Tbsp dried mint
- ½ g cannabis and/or 1 tsp cannabis glycerin tincture*
Deciding on your flower/herb ratio is crucial. It’s quite easy to get these flowers online or in most grocery stores, having them on hand can make lots of recipes more special.

RELATED: Cannabis Tea Made With Leftover Marijuana Stems? We Have A Recipe!

It’s also worth keeping these items around, as they are wonderful for garnishing and engaging your sense of smell. For a tea blend, their pleasant flavors help to relax and surround you with their smell, taste, and potentially sleep serenading properties.

Photos by Maria Penaloza

Decide on finely ground decarboxylated cannabis stirred into hot milk as your cannabis dose, or you can use tincture for THC. Both are OK, but don’t forget you won’t get any THC from just pouring water over ground cannabis, though you might get some terpenes and lower on the heat spectrum cannabinoids, and those also have their own sleep magic to them.

Photos by Maria Penaloza

Use either the proportions above, or prepare a blend to your liking of lightly chopped flowers. You can leave them whole for prettiness if you wish. Anything that is good for sleep can go in this blend. If using ground cannabis add to the blend, make sure it’s very finely ground and has been heated as if you were making cannabutter. Divide the tea blend into two portions or put into a classic teapot. Pour over water and allow to brew for 5 minutes before adding sweetener and sipping. If using tincture add now.

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Alternatively, you can prepare a milky tea concentrate in the style of an Indian chai latte or Middle Eastern rose tea. Add aromatics and cannabis to a saucepan with milk, and some honey, simmer for 5-10 minutes, strain, serve with sweeteners and add hot water. This will get you a bit more cannabinoids, and if you simmer longer you’ll eventually get THC as well. Always use care with milk on a stovetop.

Photos by Maria Penaloza

*Cannabis Glycerin Tincture

Decarboxylate 3.5g of finely ground cannabis at 225 degrees for 20 minutes in a tightly sealed, oven safe container. Put cannabis in lidded mason jar or vacuum sealed bag with cannabis and ½ cup vegetable glycerin. Heat in water bath just under boiling for at least 1 hour. Strain and chill to use in recipes Get to sleep faster when you have a busy day ahead, and if you’re trying to keep the bedroom smoke free but need that helper, this way is an excellent choice. You can make the dry herb blend in big batches, if you like it, and either add tincture for a medicated sweetener or steamed milk to wake up the lower cannabinoids.

Photos: Maria Penaloza
Sarah Johns

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December 1, 2023