Easy 4-Ingredient Peppermint Cookies: Your Ultimate Holiday Treat

Transform your holiday baking with these incredibly simple yet elegant 4-ingredient Peppermint Cookies. They boast a sophisticated look and a delightful minty flavor, making them the ultimate holiday treat. Perfect for festive cookie platters, thoughtful gifting, or simply enjoying with a warm cup of cocoa, these cookies are a true seasonal sensation that look fancy but are surprisingly easy to make.

The Magic of Simple Holiday Baking

Baking from scratch is a beloved tradition, a true passion for many of us. There’s an undeniable joy in creating something delicious from basic ingredients. However, the holiday season often brings a whirlwind of activities, making time a precious commodity. This is where smart shortcuts become invaluable, allowing us to enjoy the spirit of baking without the overwhelming time commitment. These Easy Peppermint Cookies are precisely that kind of ingenious shortcut.

Crafted with just four essential ingredients and requiring only a few minutes of active prep time, you can have these stunning cookies ready in what feels like no time at all. Forget hours spent rolling, cutting, and decorating; these cookies deliver maximum festive impact with minimal effort. They are a delightful alternative to more labor-intensive recipes, especially when compared to intricate cut-out sugar cookies that demand significant attention and cooling time. These peppermint cookies shine with their beautiful festive appearance, incredible taste, and the remarkable speed at which they come together.

Why These Peppermint Cookies Are Your Holiday Go-To

The holidays are synonymous with certain flavors, and peppermint undoubtedly reigns supreme. Its refreshing, invigorating taste paired with rich chocolate creates an iconic seasonal treat. These cookies capture that essence perfectly, offering a balance of sweet, cool, and satisfying crunch. Beyond their irresistible flavor, their vibrant red and white speckled appearance makes them visually appealing, instantly elevating any dessert spread.

Moreover, the simplicity of this recipe makes it accessible to bakers of all skill levels. Whether you’re a seasoned pro looking for a quick win or a novice eager to impress, these cookies promise success. They’re a fantastic project for families, allowing even children to participate in the decorating fun. Imagine the joy of creating these beautiful treats together, spreading holiday cheer one delicious cookie at a time. They are truly the quintessential holiday confection – easy, elegant, and utterly delightful.

Peppermint Cookie Recipe: Essential Ingredients

With only four ingredients, quality matters! Choosing the right components ensures your cookies are not just easy, but also exceptionally delicious. Here’s a closer look at what you’ll need for these irresistible treats:

• Mint/Grasshopper Cookies: The foundation of these cookies is a delicious pre-made mint chocolate cookie. Look for fudge mint or grasshopper cookies for their classic flavor profile. If you’re feeling adventurous and prefer a homemade base, consider trying this fantastic Thin Mint Cookie recipe from my friend Sally!
• White Chocolate: For the best results and a smooth, professional-looking coating, opt for high-quality baking bars or melting wafers. Brands like Ghirardelli, Lindt, or Bakers offer superior melting properties and a richer flavor compared to standard white chocolate chips, which can sometimes seize or melt inconsistently.
• Coconut Oil: A small amount of coconut oil is added to the white chocolate to create a smoother, more fluid consistency. This makes dipping the cookies effortless and ensures an even coating. Vegetable oil or even a tiny bit of shortening can be used as alternatives if coconut oil isn’t available.
• Candy Canes or Peppermint Bark: This is where the festive sparkle comes in! Crushed candy canes provide a classic holiday look and a delightful crunch. Alternatively, finely chopped peppermint bark can add an extra layer of chocolatey mint flavor and texture.

The Art of Crushing Peppermint for Perfect Topping

Achieving the ideal texture for your peppermint topping is key to these cookies’ appeal. You want chunky, irregular pieces that provide a satisfying crunch and visual interest, not fine powder. Here’s how to get it right:

Timing is Everything: Always crush your peppermint *before* you start coating the cookies. This ensures you can sprinkle them immediately after dipping, while the chocolate is still wet and sticky enough to hold the pieces.

Choose Your Peppermint: Use sturdy candy canes or any hard peppermint candies. Avoid soft or chewy peppermints, as they won’t crush effectively. The goal is coarse, chunky bits that stand out.

The Crushing Method:

1. Bag It Up: Place your unwrapped candy canes or peppermint candies into a strong, sealable plastic bag. To prevent rips and potential candy explosions, it’s always a good idea to double-bag them.
2. Remove Air: Squeeze out as much air as possible from the bag before sealing it. This creates a firmer surface for crushing and prevents the candy pieces from flying around.
3. Crush Away: Use a rolling pin, a meat mallet, or even the bottom of a heavy pan to gently but firmly crush the candies. Apply even pressure and rotate the bag to ensure all pieces are broken down. Aim for a mix of larger and smaller chunks.
4. Avoid Powdery Results: Resist the urge to use blenders or food processors for this task. While tempting for speed, these machines will inevitably turn your beautiful candy into fine powder, which doesn’t offer the same visual appeal or textural contrast you’re looking for.

How To Make 4-Ingredient Peppermint Cookies: A Simple Guide

Creating these festive peppermint cookies is wonderfully straightforward. Follow these steps for perfect results every time:

1. Prepare Your Workspace and Cookies: Line a large baking sheet with parchment paper or silicone mats; this will prevent sticking and make cleanup easy. Place your mint cookies in the freezer for at least 30 minutes, or even longer (up to several hours) for best results. The colder the cookie, the less likely it is to melt into the warm chocolate. While they chill, crush your candy canes into small, coarse chunks as described above.
2. Melt the White Chocolate: In a microwave-safe bowl, combine your white chocolate melting wafers or chopped baking bars with the coconut oil. Heat in short bursts (30-second intervals), stirring well after each interval, until the chocolate is fully melted and smooth. Let it cool slightly until it’s warm but not hot to the touch. Hot chocolate can cause the mint cookie coating to melt or discolor.
3. Coat the Cookies: Remove only a few cookies from the freezer at a time to maintain their chill. Using a fork, carefully dip each cookie into the melted white chocolate, ensuring it’s completely coated. Gently tap the fork against the side of the bowl to remove any excess chocolate, allowing it to drip back into the bowl. Carefully slide the coated cookie onto your prepared baking sheet using a small knife or another fork. Work quickly to prevent the base cookie from getting too warm.
4. Decorate Instantly: Immediately after placing each chocolate-dipped cookie on the baking sheet, generously sprinkle the crushed candy canes over the top. The chocolate needs to still be wet for the peppermint pieces to adhere properly. Continue this process until all your cookies are coated and decorated.
5. Allow to Set: Let the decorated cookies sit at room temperature until the white chocolate has fully hardened. Patience here is key; avoid placing them in the refrigerator or freezer to speed up the setting process, as this can sometimes cause the chocolate to bloom (develop white streaks) or become brittle. Once firm, your beautiful 4-ingredient peppermint cookies are ready to be enjoyed!

More Festive Holiday Cookie Ideas

If you love the magic of holiday baking and are looking for more delicious recipes to add to your repertoire, check out these other festive favorites:

• Melted Snowman Cookies: Adorable and delicious cookies with a peanut butter cookie base.
• Rocky Road Cookies: A delightful blend of chocolate chips, marshmallows, and peanuts for a textural delight.
• No-Chill Cut Out Sugar Cookie Recipe: Perfect for intricate designs with an easy, no-fuss icing.
• Christmas Crack: A highly addictive crunchy treat made with saltines, toffee, chocolate, and M&M’s.
• Mexican Wedding Cookies: Delicate, buttery cookies generously rolled in powdered sugar.

Peppermint Cookies: Full Recipe

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Peppermint Cookies

By

Chelsea Lords

These 4-ingredient Peppermint Cookies are the quintessential holiday treat – effortlessly elegant, quick to make, and perfect for sharing or gifting!

Prep Time:
20 minutes

Chilling Time:
30 minutes

Total Time:
50 minutes

Yields:
40 cookies

Video

Equipment

• Large sheet pan (15″ x 21″)
• Parchment paper or aluminum foil

Ingredients

• 1 (10-ounce) package grasshopper cookies (approximately 40 cookies, see Note 1)
• 1 (10-ounce) package white chocolate melting wafers (about 2 cups, see Note 2)
• 1-1/2 teaspoons vegetable oil (or coconut oil or shortening)
• 3 full-sized candy canes (or equivalent amount of peppermint bark, see Note 3)

Instructions

1. Line a large sheet pan with parchment paper or foil. Place the mint cookies in the freezer for at least 30 minutes; the longer they chill, the better they will hold up during dipping.
2. Add unwrapped candy canes to a large, sturdy plastic bag (double-bag if necessary to prevent tears). Seal the bag, pressing out as much air as possible, then crush the candy canes into coarse crumbs using a rolling pin or meat mallet. Set aside for later.
3. Combine the white chocolate melting wafers and oil in a microwave-safe bowl. Heat in short bursts (15-30 seconds at a time), stirring thoroughly after each interval until the chocolate is completely melted and smooth. Let it cool slightly until it is warm but no longer hot to the touch. (Hot chocolate can melt the coating of the mint cookies.)
4. Remove a few cookies from the freezer at a time to keep them cold. Using a fork, dip each cookie into the melted white chocolate, ensuring it’s fully coated. Gently tap the fork on the side of the bowl to remove any excess chocolate. Using a small knife or another fork, carefully slide the coated cookie onto your prepared sheet pan. Work quickly to prevent the mint cookie coating from melting into the white chocolate. (See Note 4 for troubleshooting tips.)
5. Immediately sprinkle the crushed peppermint generously over the top of each cookie before the chocolate has a chance to harden. Repeat this process until all cookies are coated and topped with peppermint.
6. Allow the cookies to sit undisturbed at room temperature until the chocolate coating is completely firm. Do not refrigerate or freeze them to set the chocolate, as this can affect the texture and appearance. Once set, enjoy your beautiful peppermint cookies!

Recipe Notes

Note 1: For the base, use a package of fudge mint or grasshopper cookies. If you prefer a homemade option, try this thin mint cookie recipe for a truly from-scratch experience.

Note 2: For the smoothest and most consistent coating, I highly recommend using chocolate specifically made for melting. This includes good quality baking bars (such as Bakers®, Lindt®, or Ghirardelli®) or dedicated melting wafers (like Ghirardelli). Standard white chocolate chips tend to melt thicker and can be harder to work with.

Note 3: I love topping the dipped cookies with a sprinkle of crushed candy canes for that classic holiday look and crunch. Alternatively, finely chopped peppermint bark chocolates can add an extra layer of chocolate and mint flavor.

Note 4: Troubleshooting Tips:

• If your melted chocolate is too thick to evenly coat the cookies, add an additional 1/2 teaspoon of oil (vegetable or coconut) and stir well until desired consistency is reached.
• Should the chocolate begin to harden while you’re working, simply reheat it in the microwave in short 15-second intervals, stirring thoroughly after each to bring it back to a smooth, dippable consistency.
• If you notice the mint cookie coating melting or bleeding into the white chocolate, this indicates that either your cookies weren’t frozen long enough, or your white chocolate was too warm. For the next batch, freeze the cookies longer and allow the white chocolate to cool slightly more before dipping.

Storage: These cookies are at their best when enjoyed within one week of making them. Store them in a tightly sealed container in a cool, dark place at room temperature to maintain their freshness. While refrigeration isn’t necessary, they are also quite tasty when served chilled! For longer storage, freeze them for up to 3 months in an airtight container, separating layers with parchment paper.

Nutrition

Serving: 1 cookie | Calories: 75 kcal | Carbohydrates: 10.4g | Protein: 0.8g | Fat: 3.8g | Cholesterol: 0.1mg | Sodium: 18.8mg | Fiber: 0.7g | Sugar: 7.6g

Nutrition information is automatically calculated and should be used as an approximation only.