Peppermint Pie Cookies are super festive, deliciously minty, and full of chocolate goodness! With a dark chocolate crunchy cookie crust, this cute mini 'pie' is topped with a creamy pink peppermint pie filling, a dollop of cool whip, and crushed candy canes!
The holiday season is here, and for me, that means making lots of Christmas cookies!
Peppermint Pie is a classic American holiday dessert made with a chocolate pie crust and a creamy filling with a great peppermint flavor. It's often made with crushed peppermint candies sprinkled on top or baked through the peppermint flavored filling.
These holiday cookies are a handy and creative twist on the classic Peppermint Pie, and the whole family will love them!
Wet Ingredients. Butter, Egg, Vegetable Oil, Peppermint Extract, Cream Cheese, Cool Whip, Red Food Coloring
Dry Ingredients. All Purpose Flour, Powdered Sugar, Baking Soda, Baking Powder, Black Cocoa Powder
Candy. Crushed Peppermint Candy or Crushed Candy Canes (Optional)
How to Make Peppermint Pie Cookies
Firstly, ensure your ingredients are at room temperature before you begin, and preheat your oven to 350 F Degrees.
In a large mixing bowl with an electric mixer or in a large bowl of a stand mixer, combine the softened Butter and Granulated Sugar. Cream together until light and fluffy. This will take about 2-3 minutes.
Add the Egg and Peppermint Extract and continue to cream.
Drizzle Vegetable Oil and Powdered Sugar into the butter mixture and mix until fully combined. Scrape the sides and bottom of the bowl as needed to ensure you're using all the ingredients.
In a separate bowl, combine the dry ingredients of All Purpose Flour, Black Cocoa, Baking Soda, and Baking Powder together. Add this flour mixture to the butter mixture gradually until fully combined.
Using a small size #60 cookie scoop, scoop the cookie dough and place 2 scoops, one scoop on top of the other, in a muffin top pan.
You can easily use a cookie sheet if you don't have a muffin top pan. Simply place 2 scoops (one on top of the other) roughly 3 inches apart on the baking sheet.
Press the cookie dough flat using the bottom of a glass, forming a shallow well.
Dip the bottom of the glass into granulated sugar to help prevent sticking. 2-3 tablespoons work perfectly for this recipe (not listed in the recipe above)
Bake cookies at 350 Degrees F for 8-10 minutes or until the edges are set.
Allow the cookies to cool for a few minutes in the muffin top pan before carefully transferring them onto a wire rack to cool completely.
Peppermint Pie Filling
In a mixing bowl using a hand mixer or in a stand mixer with a whisk attachment on medium speed, cream together Cream Cheese, Powdered Sugar, and Peppermint Extract.
Carefully fold Cool Whip into the Cream Cheese mixture and add Red Food Coloring if desired.
Spoon 2-3 tablespoons of the mixture into each cookie, or use a piping bag with a large piping tip like I have done in the photos below.
Top with crushed Candy Canes, small pieces of Peppermint Candy, or Andes Mint Peppermint Chocolate.
Storage & Freezing
Storage: Store cookies in an airtight container in a single layer, or covered in plastic wrap, once they have completely cooled. Store them in the refrigerator for up to 7 days. Cookies are best if enjoyed within 2-3 days.
Freezing: These cookies can be stored in a sealed container and frozen for up to 3 months. Place parchment paper between each cookie to prevent sticking.
Substitutions & Variations
- Chocolate. Decorate these cookies with melted white chocolate or milk chocolate on top. Alternatively,
- To Serve. Serve these cookies with some peppermint ice cream for a perfect holiday dessert.
- Cookie Crust. Use Oreos crushed into fine crumbs to make an Oreo cookie crust if you prefer.
- Cream. Use homemade whipped cream, heavy whipping cream, or marshmallow creme instead of cool whip for the top of the pie cookies. It will need to be whipped to form stiff peaks for sitting on top of the cookies.
- Melted chocolate. Drizzle some melted chocolate on the top of the cookies before adding the whipped cream for an extra sweet topping!
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
|All Purpose Flour||1 Cup||4½ Ounces||120 Grams|
|Bread Flour||1 Cup||4½ Ounces||120 Grams|
|Granulated Sugar||1 Cup||7 Ounces||200 Grams|
|Brown Sugar||1 Cup||7½ Ounces||213 Grams|
|Confectionary Sugar||1 Cup||4 Ounces||113 Grams|
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for baking. I have used a medium cookie scoop in these photos.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried these Peppermint Pie Cookies?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you thought of these cookies. It really does help!
More Holiday Cookies Recipes
- Christmas Ornament Chocolate Sandwich Cookies
- Grasshopper Christmas Tree Cookies
- Pistachio Cookies (with Instant Pudding Mix!)
- Classic Sugar Cookie Cut Outs
- Rolo Rudolf the Reindeer Cookies
- Christmas Sugar Cookie Pie
Peppermint Pie Cookies
Chocolate Cookie Crust
- ½ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ½ cup Powdered Sugar 65g
- ¼ cup Vegetable Oil
- 1 Egg Large
- 1 teaspoon Peppermint Extract
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 1 ¾ cups All Purpose Flour 210g
- ¼ cup Black Cocoa Powder 30g
Peppermint Pie Cookie Filling
- 4 ounces Cream Cheese
- 8 ounces Cool Whip
- ½ cup Powdered Sugar
- 1 teaspoon Extract Peppermint
- Red Food Coloring Optional
- Peppermint Candy or Candy Canes Optional Garnish
Cookie Pie Base
- Preheat Oven to 350 F Degrees.
- In a large mixing bowl combine softened Butter and Granulated Sugar. Cream until light and fluffy. About 2-3 minutes.
- Add Egg and Extract and continue to cream.
- Drizzle vegetable oil and powdered sugar into the butter mixture and mix until fully combined. Making sure to scrape the sides and bottom of the bowl as needed.
- In a separate bowl, combine All Purpose Flour, Black Cocoa, Baking Soda, and Baking Powder together. Add the flour mixture to the butter mixture gradually until fully combined.
- Using a small size #60 cookie scoop, scoop the cookie dough and place 2 scoops, one scoop on top of the other, in a muffin top pan.
- Using the bottom of a glass, press the cookie dough flat, forming a shallow well.
- Bake cookies at 350 Degrees F for 8-10 minutes or until edges are set.
- Allow cookies to cool in the pan before carefully removing them to cool completely.
Peppermint Pie Filling
- In a mixing bowl using a hand mixer cream together cream cheese, powdered sugar, and peppermint extract.
- Carefully fold Cool Whip into the Cream Cheese mixture and add Red Food Coloring if desired.
- Spoon 2-3 tablespoons of mixture into each cookie. Top with crushed Candy Canes, Peppermint Candy, or Andes Mint Peppermint Chocolate.
- You can use a cookie sheet by placing 2 scoops (one on top of the other) roughly 3 inches apart on the baking sheet.
- Dip the bottom of the glass into granulated sugar to help prevent sticking. 2-3 tablespoons work perfectly for this recipe (not listed in the recipe above)
- Use a piping bag with a large piping tip to put the peppermint pie filling onto each cookie.
- Storage: Store cookies in an airtight container in a single layer, or covered in plastic wrap, once they have completely cooled. Store them in the refrigerator for up to 7 days. Cookies are best if enjoyed within 2-3 days.
- Freezing: These cookies can be stored in a sealed container in a single layer and frozen for up to 3 months. Once frozen, you can place parchment paper between each cookie to prevent sticking and store in a stack.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.