Chocolate Peppermint Stars are a pretty and delicious holiday cookie recipe!
I love these Chocolate Peppermint Star Cookies because they really are a pretty cookie to make for Christmas. They’re chocolatey (chocolate cookie + chocolate drizzle), and they’re a little crunchy because of the addition of crushed peppermint candy. They’re nice to include on a holiday cookie platter. Everyone loves a pretty cookie. Add a few small candy canes to the platter too!
How to make Chocolate Peppermint Stars:
You’ll begin by making the chocolate cookies. They’re simple chocolate shortbread cookies made of flour, cocoa powder, salt, butter, powdered sugar and vanilla. The chocolate dough is chilled, and then it’s rolled out and cut into star shapes and baked.
The pizzazz and flavor of these cookies comes from the toppings that are added. A decorative drizzle of melted chocolate and a sprinkle of crushed peppermint candy canes make up the topping. They’re so pretty!
Make ahead instructions:
These Chocolate Peppermint Stars cookies may be made ahead. I suggest you bake the chocolate cookies and freeze them in a sealed container or large freezer zip baggie. Up to three days before serving, add the chocolate drizzle and peppermint candies. They may be stored in a sealed container at room temperature. Divide layers with wax paper to avoid the possibility of the candy wanting to stick to other cookies!
If you are making this recipe around the holidays, I suggest using small candy canes for the peppermint topping. They are easy to crush! You can also use the round peppermint candies that you often see as you’re leaving a restaurant. Just place them in a zip baggie and smash them!
Consider adding these Chocolate Peppermint Star Cookies to your Christmas cookie collection. I’ve been making them for many years, and they’re always a hit. Enjoy!
Here are a few more chocolate- peppermint cookie recipes:
- Peppermint Oreo Truffles
- Chocolate Cupcakes with Peppermint Icing
- Peppermint Texas Sheet Cake
- Layered Peppermint Crunch Bark
- Peppermint Brownies
- Chocolate Mint Wafers
- Chocolate Peppermint Bark Cookies
Chocolate Peppermint Stars
- 1 ½ cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 6 ounces bittersweet or semi-sweet chocolate, finely chopped
- 1/2 cup finely chopped red and white peppermint candies (you can use candy canes)
MAKE THE COOKIES:
- Sift the flour, cocoa, and salt into a medium bowl. In a large bowl, use an electric mixer to combine the butter and sugar until smooth. Beat in the vanilla. Add the dry ingredients; beat until the dough holds together. Divide the dough in half. Shape each piece into a disk. Wrap in plastic wrap; chill until firm enough to roll, at least 45 minutes and up to 1 day.
- Set a rack in the center of the oven and preheat to 300°F. Line 2 rimmed baking sheets with parchment paper. Roll out 1 dough disk on a floured surface to 1/4-inch thickness. Using 3-inch star-shaped cutter, cut out the cookies. Transfer to sheets, spacing 1-inch apart. Gather scraps into ball. Wrap; chill until firm, about 30 minutes.
- Bake the cookies, 1 sheet at a time, until the tops feel firm to touch, about 25 minutes. Cool on the sheets for 10 minutes. Transfer the cookies to racks and cool completely. Repeat rolling, cutting, and baking until all of the dough is used.
PREPARE THE TOPPING:
- Put a saucepan with a little bit of water in it over medium heat. Place the chocolate in a metal bowl and set it over the saucepan of barely simmering water; stir until smooth. (Alternately, you can melt the chocolate in a glass bowl in the microwave). Using a small spoon, drizzle the chocolate over the cookies in zigzag lines. Sprinkle with the crushed candies. Drizzle any remaining chocolate over. Let stand until the chocolate is set, at least 1 hour.
- *The cookies can be prepared ahead. Store in an airtight container at room temperature up to 3 days or freeze up to 2 weeks. Add the topping when ready to serve. Chocolate and peppermint-topped cookies can be made 3 days ahead. Store the cookies between sheets of waxed paper in an airtight container at room temperature.