Chocolate Peppermint Cookies

Made by Gourmandise School in Santa Monica


  • Standing Mixer
  • Paddle Attachment
  • 2 Cookie Sheets
  • Parchment Paper
  • Double Boiler 
  • Spatula
  • Knife

Cooking Time

2 Hours
Makes 16 Servings



Wafer Cookies:

  1. Place your flour, cocoa powder, sugars, salt and baking soda in the bowl of a stand mixer fitted with the paddle attachment and mix for just a moment to combine. 
  2. Add the butter and mix until the dough nearly comes together. 
  3. Add the milk and extract and mix until just combined. 
  4. Roll very thin between two sheets of parchment paper and chill for about 30 minutes.
  5. Preheat your oven to 350F. Line two cookie sheets with parchment paper. 
  6. Cut cookies out with a circle cutter and bake for 10-12 minutes or until just set on the edges. Cool on the cookie sheets.

Peppermint Dust:

  1. Using a microwave or double boiler, melt the chocolate, careful to stir often and never melt the chocolate fully over either heat source. 
  2. Once the chocolate is about ¾ of the melted, take it off the heat and stir until smooth. 
  3. Drizzle over the cookies and sprinkle immediately with the crushed candy canes.