3 peppermint cookies on a red flannel plate with candy cane and Em & Me Recipe Card in background

Peppermint Cookie Recipe - Prancer's Party

Prancer's Party Candy Cane Cocoa Cookies

This Holiday season we're leaning towards over-doing it on tradition! We thought we would share this fun recipe with you guys to bring a little cheer into your homes as well! These Prancer's Party Candy Cane Cocoa Cookies are a variation on the typical peppermint cookie that is sure to bring smiles to anyone in your family!

Peppermint Cookie Details

Prep-time: 35 min

Total time: 1 hour 30 min

Serving size: 45 Cookies


  • 1 & 2/3 cup all purpose flour
  • 1 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 cup unsalted butter - softened
  • 1 & 1/4 cup granulated sugar
  • 3/4 cup brown sugar - packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 tsp peppermint extract


  • 16 oz White Chocolate
  • 1/4 cup crushed candy canes+ extra candy canes for snacking


  1. Preheat oven to 350° and line baking sheet.
  2. Whisk together, flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a mixer, with paddle attachment, combine softened butter, granulated sugar, and brown sugar.
  4. Mix in eggs, one at a time.
  5. Blend in vanilla and peppermint extracts.
  6. Slowly add in flour/cocoa mix until just combined. Don't over mix.
  7. Scoop out dough in tablespoon size balls and place 2 inches apart on a backing sheet.
  8. Flatten cookies slightly before placing in oven. Bake for 8 minutes. Cookies should be slightly under baked.
  9. Let cookies cook for 5 minutes, transfer to cooling rack for another 5 minutes of cooling time. Then to air tight container to fully cool.

Once cookies are cooled

  1. Melt white chocolate, stirring regularly to prevent burning.
  2. Dip half of each cookie in chocolate and place on parchment paper.
  3. While chocolate is still soft, sprinkle crushed candy canes on top!
  4. Chill cookies for 10 min, to firm up chocolate. Then store in air tight container.