These Chocolate Icebox Cookies are dipped in dark or white chocolate, flavored with peppermint and sprinkled with crushed candy canes — the prettiest Christmas cookie!
It’s no secret that chocolate and mint is a favorite flavor combo around here, especially at Christmas!
I confess that these are my first slice and bake cookies here on The Recipe Rebel, and my first time making them!
I admit that I expected slice and bake cookies to be hard and dry, which is not really what we’re going for around here when I’m making cookies.
But we were pleasantly surprised! These Chocolate Icebox Cookies are tender and crumbly and not too sweet, and they pair perfectly with a drizzle of chocolate and some crushed candy canes.
They are a great base cookie and there are so many ways to make them your own — I’ve included a list below!
Why are they called Icebox Cookies?
These slice and bake cookies are called Icebox Cookies because you can keep your roll of cookie dough wrapped and in the refrigerator for several days or freeze up to 3 months.
Then when you need a quick dessert, you can just slice off however many cookies you need and bake!
During the holidays when everyone is busy, a roll of icebox cookie dough is a great gift for a friend or neighbor!
Tips for making perfect Slice and Bake Cookies:
Here are a few tips and tricks to help you see success!
- Divide into sections — I divide my dough in half, but you could do thirds or even quarters. This way, you can make a smaller amount at once, and even store a roll or two in the freezer to enjoy later! Even if you’re baking them all at once, dividing the dough into smaller sections allows you to work with the dough while it is chilled.
- Chill — this is important because it helps the cookies to keep their shape. You know I’m not one for extra steps, so you know it’s a must here!
- Slice and turn — for perfectly round cookies, use a very sharp knife and turn the roll slightly every time you slice a cookie. This will prevent you from flattening one side!
Variations on these Chocolate Peppermint Cookies:
- You can add mint extract to the dough as well as the coating for extra mint flavor
- You can skip the mint altogether, and opt for a solid chocolate or double chocolate cookie.
- Add in finely chopped nuts, toffee bits, or dried fruit to the cookie dough before chilling — stick to 1 cup or less of mix ins.
- Roll the tube of cookie dough in finely chopped nuts or sprinkles before chilling for a fun and festive twist
- Dip the cookies and sprinkle with toffee bits, nuts, dried fruit, sprinkles, or anything else your heart desires before the chocolate is set.
More Peppermint Christmas Treats you’ll love:
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Chocolate Peppermint Icebox Cookies
- 1 cup butter softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Chocolate for Dipping
- 200 grams dark chocolate chopped
- 1 tablespoon canola oil
- 1/2 teaspoon peppermint extract
- crushed candy canes optional
- In a large bowl with an electric mixer, beat butter until smooth.
- Add sugar and vanilla and beat on medium high speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as necessary.
- Add flour, cocoa powder, baking powder and salt and beat on low speed just until combined.
- Divide dough in half and roll each half into a tube roughly 10 inches long and 1.5-2" in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 5 days. (You can also freeze the dough at this point for up to 3 months).
- Preheat the oven to 375 and line rimmed baking sheets with parchment paper.
- Working with one roll at a time, slice the cookie dough into 1/4" rounds and place 1" apart on prepared baking sheets. Bake for 6 minutes or until edges appear dry. Remove from the oven and let cool for 5 minutes before removing to a flat surface to cool completely.
- Repeat until all cookies are baked and cooled completely. If you want, you can freeze the cookies before dipping to make them even more sturdy.
- Place a small pot on the stove with 1" of water in the bottom and bring to a boil.
- Place chocolate, oil, and extract in a medium glass bowl that fits over the top of the pot without touching the water. Place the bowl over the simmering water and stir chocolate frequently to melt.
- Remove from the heat and dip cookies completely using a fork, or hold the edge of the cookie and dip half way. You can also pour the chocolate into a piping bag and drizzle over the finished cookies. Sprinkle with crushed candy canes if desired.
- Place in the refrigerator to set completely before serving. Keep refrigerated or frozen when storing so that the chocolate stays firm.
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