Cookies | Grocer to Table

Chocolate Peppermint Cookie – Stars

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These Chocolate Peppermint Cookie Stars are a festive cookie for the holidays! Chocolate Peppermint Cookies are an easy cutout cookie! The dough is wonderful to work with!

Chocolate stars on a red placemat.Pin
Chocolate Cookie Stars

I do several cutout cookies, where the dough is just a bear to work with! These Santa CutOut Cookies are probably the worst culprit! The dough is the best, tastiest cutout dough I have ever eaten, but they can be a pain to cut out, because it contains 3 eggs.

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Unfortunately, the taste comes at a price! Every other year, it seems when we make these, the dough is a sticky struggle, so that you have to pile the flour on everything, the cutters, the board, the dough itself. My theory is, that it is a factor of varying egg sizes. This year happened to be one of the bad years! 🙂

Chocolate cookie stars drizlzed with melted chocolate and sprinkled with peppermint bits.Pin

This dough is the complete opposite! It is a delight to work with! Just a bit of flour on your board, and you are good to go!

The inspiration for this recipe came from these Chocolate Peppermint Stars from Bon Appetit. I made these several years ago and liked them overall, but thought that the chocolate cookie dough was a bit flavorless.

So, I had been wanting to try them with a different chocolate cookie for the base. This chocolate cookie recipe is delicious! I found this one on Taste of Home.


These cookies are so different from my usual Christmas cookies. Very festive and really set off a cookie platter! Oh, yea, and chocolate!

  1. Measure dry ingredients into bowl.
  2. Whisk together.
  3. Cream butter and sugar until light and fluffy.
  4. Add vanilla and eggs.
  5. Beat again until light,
  6. Add dry ingredients. Mix well. Make sure to scrape the bowl.
  7. Place dough on large sheet of waxed paper.
  8. Cover. Chill at least a few hours, or overnight.
Dry ingredients in bowl. Dry ingredients whisked together. Creamed butter and sugar in mixer bowl. Eggs and vanilla added. Mixed wet ingredients. Dry ingredients added. Dough placed in waxed paper to chill. Waxed paper sealed.Pin
  1. To roll; Flour your board or a sheet of waxed paper. Place small amount of dough on. Cover with another sheet of waxed paper.
  2. Roll to 1/4″ thickness.
  3. Cut out desired shapes.
  4. Pick the cookies up off of the board with a thin spatula.
  5. Place on cookie sheet. Bake 10-12 minutes. Until set.
  6. To decorate, melt chocolate and drizzle on cookies in a zigzag. Crush candy canes in a plastic bag.
Piece of dough rolled between 2 sheets of waxed paper. Rolled dough. Cutting out dough. Dough cut into star shapes. Cookies placed on cookie sheet. Pepperment crushed.Pin

Sprinkle wet chocolate with some crushed peppermint pieces. Drizzle remainder of chocolate on top of cookies. Allow to dry for at least an hour, until chocolate hardens.

Chocolate Peppermint Cookies can be made ahead and frozen

Chocolate and pepper cookie stars on a wire cooling rack.Pin

There are a few steps, as with all cutout cookies, but these are not difficult, by any means! Chocolatey goodness! Another great thing is that these Chocolate Peppermint Cookies freeze well. Just freeze in an air tight container between sheets of waxed paper for up to a month!


Let me know if you try these Chocolate Peppermint Cookies and what you think. Thanks for stopping by today!

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Enjoy! And have fun cooking!


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Chocolate star cookies topped with peppermint pieces.Pin

Chocolate Peppermint Cookies

These Chocolate Peppermint Cookie Stars are a festive cookie for the holidays! Chocolate Peppermint Cookies are an easy cutout cookie! The dough is wonderful to work with!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 10 votes
Print Pin Rate
Course: Cookies
Cuisine: American
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 120 cookies
Calories: 38kcal
Author: Beth Neels
Cost: $5


For Dough

For Decoration


  • Measure dry ingredients in a separate bowl and whisk to combine.
  • Cream butter and sugar, until light and fluffy.
  • Add eggs and vanilla. Mix well. 
  • Add dry ingredients to wet ingredients, scraping bowl to clean.
  • Wrap dough in waxed paper and chill for at least a few hours, or overnight.
  • Preheat oven to 350°F. Roll portions of dough on a lightly floured surface sandwiched in waxed paper, to 1/4″ thickness.
  • Cut out desired shapes with 3″ cutters.
  • Place cookies on ungreased cookie sheet, 1″ apart. Bake 10-12 minutes, until set. Cool on wire racks.

For Decorating

  • Crush candy canes in plastic bag in varying sized pieces.
  • Drizzle chocolate in a zigzag fashion. Sprinkle with crushed candy canes. 
  • Drizzle remaining chocolate on top of candy canes.
  • Can be stored in air tight container, between waxed paper, in freezer for up to a month.
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Dough is very short. It is best to loosen the rolled dough from both pieces of waxed paper. To do this, carefully lift the waxed paper from the top of the dough. Then add the top back on and carefully flip the dough over, so that the bottom is now the top. Now just pull the waxed paper off of the top. Now cut out shapes, pick them up with a cookie spatula and lay on cookie sheet.
General Baking Tips:
Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
Always measure liquid ingredients with liquid measuring cup
Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.


Calories: 38kcal | Carbohydrates: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 19mg | Potassium: 14mg | Sugar: 2g | Vitamin A: 50IU | Calcium: 3mg | Iron: 0.2mg
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  1. 5 stars
    The dough looks to have such a great texture – perfect for the kids to help with as mine love using their cookies cutters! They are just perfect for Christmas too.

  2. 5 stars
    Mint and chocolate…. mmmmm always such a winner. This is a perfect recipe for us to make over the coming holidays. Yummy 😉

  3. 5 stars
    I really like that you figured a way to make the chocolate cookie flavorful. It is almost always the case that the chocolate (cookie flavor) is always a bit blah. Can’t wait to try these, since we love peppermint and chocolate together.

  4. Oh wow! What a perfect timing..I was looking for cookie recipes for a cookie exchange get-together.. so try this!

  5. 5 stars
    These cookies look absolutely Christmasy and they must taste delicious. I love the combination of chocolate and peppermint. I hope I can try them soon. Thank you for the recipe!

  6. 5 stars
    I just love chocolate and peppermint together! I don’t make cut out cookies often because the dough is a pain to work with, so I love the fact that this dough is easy to work with!

  7. 5 stars
    I really like the idea of rolling out on the paper as I always struggle with cookies. I love the decoration – very contemporary! I will be making these.

    1. Thanks Amanda! I always roll between 2 sheets of waxed paper. The other thing I do is I loosen the dough from the bottom piece of waxed paper before I cut the cookie out. Then the cookie will pick right up! Thanks Amanda!

  8. 5 stars
    My favorite Christmas flavor combination is mint and chocolate. I’m adding these to my cookie list to make this holiday season.

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