These peppermint black and white cookies are a festive holiday take on a classic favorite.
This post is sponsored by the American Butter Institute.
I promise this is the last cookie recipe I’ll share this month — though temptation nearly won me over! If you love chocolate and peppermint, these peppermint black and white cookies are a holiday must. They combine the soft, cake-like texture of a classic black and white cookie with a refreshing peppermint twist in the icings and a sprinkle of crushed candy cane on top. They’re perfect for cookie exchanges, holiday parties, or a cozy treat at home.
Traditional black and white cookies are soft, slightly domed, and frosted half-and-half with chocolate and vanilla icing. For this holiday version, peppermint extract flavors the icings and crushed candy canes add crunch and color. The result is a cheerful cookie that balances sweet, chocolatey richness with bright minty notes. They’re easy to make and will likely become a crowd favorite.
If you enjoy these, you might also like other seasonal favorites such as snickerdoodles, gingersnaps, pistachio snowballs, and simple sugar cookies — all great additions to holiday baking lists. Which cookies are top of your must-bake list this season?
Peppermint Black and White Cookies
Ingredients
For the cookies:
- 14 tablespoons unsalted butter , at room temperature (375 grams)
- 1 ¼ cups granulated sugar (250 grams)
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (360 grams)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk (175 grams)
For the icing and decoration:
- 3 ¾ cups powdered sugar (430 grams)
- ¼ cup heavy cream (60 ml)
- 3 tablespoons whole milk
- 1 teaspoon peppermint extract
- 3 ounces dark chocolate , chopped (85 grams)
- ½ cup crushed candy canes
Instructions
To prepare the cookies:
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Preheat the oven to 350°F and line a baking sheet with parchment paper.
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In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar until light and creamy, about 2–3 minutes. Add the eggs and the extra yolk one at a time, mixing after each addition. Stir in the vanilla.
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In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Scrape the bowl as needed to ensure everything is evenly mixed.
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Use a 1/4-cup scoop to drop rounded portions of dough onto the prepared baking sheet, spacing about 3 inches apart. Bake until the edges are golden and the tops spring back when touched, about 10–12 minutes. Transfer to a wire rack to cool completely.
To prepare peppermint icing:
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In a large bowl, whisk together the powdered sugar, heavy cream, whole milk, and peppermint extract until smooth. If the icing is too thick, add a little more milk to reach a spreadable consistency. Divide the mixture in half; set one half aside for the peppermint (vanilla) side.
To prepare chocolate icing:
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Melt the chopped dark chocolate in a heatproof bowl in 30-second intervals in the microwave, stirring between intervals until smooth. Stir the melted chocolate into the remaining half of the peppermint icing. If needed, add a touch of milk to match the consistency of the plain peppermint icing.
To decorate cookies:
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Flip each cooled cookie so the flat bottom faces up. Use a small offset spatula or knife to spread the peppermint (vanilla) icing on half of each cookie.
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Let the first layer set for about 10 minutes, then spread the chocolate peppermint icing on the other half of each cookie. Immediately sprinkle the chocolate side with crushed candy canes for a festive finish.
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Allow the cookies to set for about 1 hour before serving so the icings firm up.
Disclosure: This recipe was made with Real® Butter in partnership with the American Butter Institute. Thank you for supporting partnerships with brands and campaigns I believe in, which make it possible for me to bring you new and creative content. All opinions are my own.