Recipes & Cooking Holiday Recipes Christmas Recipes Christmas Cookies Copycat Giant Peppermint-Chocolate Cookies Are the Perfect Holiday Treat Be the first to rate & review! Plan ahead! This copycat cookie recipe requires at least a 4 hour chill time. By Erin Hooker Erin Hooker Erin is the assistant food editor at Better Homes & Gardens, where she covers weeknight and budget cooking, along with trending copycat recipes. Learn about BHG's Editorial Process Published on December 22, 2023 Recipe tested by Juliana Hale Recipe tested by Juliana Hale Juliana Hale is a senior culinary specialist in the test kitchen with 20 years of experience in recipe testing and development. She works closely with AllRecipes, Forks Over Knives, Midwest Living, and Traditional Home overseeing testing in the test kitchen for those titles. Juli is an expert in all fields of cooking, but is particularly geeky about mixology and has taught her class, Fun with Sours, to internal staff. Learn more about the Better Homes & Gardens Test Kitchen Rate PRINT Share Close Photo: Carson Downing Prep Time: 20 mins Total Time: 5 hrs 10 mins Servings: 8 Yield: 8 cookies Jump to Nutrition Facts Another Levain favorite, the seasonal dark chocolate-peppermint cookie, inspired this riff. We turned down the chocolate flavor (cocoa and semisweet chips instead of dark chocolate) but intensified the mint by processing Starlight mint candies into a fine peppermint sugar that’s creamed with the butter in the dough. Chocolate-Peppermint Waffle Cookies Tips for Making Chocolate-Peppermint Cookies Keep these helpful Test Kitchen tips in mind when making this copycat cookie recipe. Use a food processor to crush the candies. Add candies and pulse until desired texture. Very finely crushed peppermint candies are the texture of sanding sugar. Finely crushed peppermint candies are 1/8- to 1/4-inch chunks. The peppermint-sugar coating melts into the cookies quickly as they bake. For an extra dose of holiday cheer, sprinkle additional peppermint chips and mint candies on top the last couple minutes of baking. Our recipe testers loved adding these Ghirardelli Peppermint Bark Mix-Ins. How to Make Perfectly Round Cookies To achieve consistent bakery-style rounds, try this trick with just-baked cookies. Using a 5- to 6-inch round cookie cutter in a swirling motion, shape the edges of the cookie until perfectly round (you aren't getting rid of any part of the cookie edge, but molding edge into a perfect circle). Because the cookies are still warm they're flexible enough to change shape minimally without breaking. How to Store Chocolate-Peppermint Cookies To store this peppermint-chocolate cookie recipe, place baked cookies in an airtight container at room temperature up to 3 days or freeze up to 3 months. How to Store Cookies So You Can Savor Them Longer (Yes, Please!) Ingredients 1 cup salted butter, softened 1 cup packed dark brown sugar 1/4 cup granulated sugar 1/4 cup very finely crushed peppermint candies 2 large eggs 1 teaspoon vanilla 2 1/2 cups all purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup semisweet chocolate chips 1 cup peppermint-flavored chips or 6 oz. chocolate-peppermint squares, chopped 1/4 cup granulated sugar 1/4 cup finely crushed peppermint candies Directions In a large mixing bowl beat butter with a mixer until creamy. Add brown sugar, 1/4 cup of the granulated sugar, and the very finely crushed candies. Beat on medium until very light, 3 minutes. Scrape bowl; beat in eggs and vanilla. Add flour, cocoa powder, baking soda, and salt; beat just until combined. Stir in chips. Cover and chill dough 30 minutes. Line a tray or cookie sheet with parchment paper. In a shallow dish combine 1/4 cup granulated sugar and and the finely crushed candies. Portion dough into eight even pieces. Shape the portions into balls. Gently dip half of each dough ball into sugar mixture. Place, sugar side up, on prepared tray. Freeze 4 to 24 hours. Adjust oven rack to middle position. Preheat oven to 400°F. Arrange four dough balls 4-inches apart, sugar side up, on a parchment-lined large cookie sheet. Bake 6 minutes (do not open oven). Adjust temperature to 350ºF. Bake until edges are firm and cookies appear set, about 14 minutes more. Remove from cookie sheet; cool completely. Repeat with remaining dough balls. Rate It Print Nutrition Facts (per serving) 702 Calories 33g Fat 98g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 701.9 % Daily Value * Total Fat 32.9g 42% Saturated Fat 19g 95% Cholesterol 107.5mg 36% Sodium 524.3mg 23% Total Carbohydrate 98g 36% Dietary Fiber 3.7g 13% Total Sugars 55.6g Protein 8.1g 16% Vitamin D 0.2mcg 1% Vitamin C 1.8mg 2% Calcium 54.8mg 4% Iron 4.9mg 27% Potassium 237.6mg 5% Fatty acids, total trans 0.9g Vitamin D 10.2IU Alanine 0.3g Arginine 0.3g Ash 2.4g Aspartic acid 0.5g Caffeine 13.5mg Carotene, alpha 0mcg Choline, total 51.9mg Copper, Cu 0.3mg Cystine 0.1g Energy 2936.4kJ Fluoride, F 3.1mcg Folate, total 85.9mcg Glutamic acid 1.8g Glycine 0.3g Histidine 0.2g Isoleucine 0.3g Leucine 0.5g Lysine 0.3g Methionine 0.1g Magnesium, Mg 43mg Manganese, Mn 0.5mg Niacin 2.7mg Phosphorus, P 111.6mg Pantothenic acid 0.5mg Phenylalanine 0.4g Phytosterols 6.8mg Proline 0.6g Retinol 210.4mcg Selenium, Se 18.8mcg Serine 0.4g Theobromine 105.9mg Threonine 0.2g Vitamin E (alpha-tocopherol) 1.2mg Tryptophan 0.1g Tyrosine 0.2g Valine 0.4g Vitamin A, IU 912.5IU Vitamin A, RAE 220.9mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg Vitamin K (phylloquinone) 4.1mcg Water 22.3g Zinc, Zn 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.