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Peppermint Twists and a Cookie Exchange

Peppermint Twists are a yummy cookie that combines the flavors of chocolate and peppermint.

Peppermint Twist Cookies

We decided to participate in The Great Food Blogger Cookie Swap this year. It’s a cookie exchange that helps raise money for a charity.  This year, it raised $$13,778.40 for Cookies for Kids’ Cancer.

However, since there are 3 of us, in 2 different states one of us needed to do the actual cookie baking and sending. So I volunteered. Hey, then I get to do the cookie receiving and eating as well! (I think I was the smart one, on this one!)  Initially I thought of making candy cane cookies, but I was afraid they would break in shipment, so I decided to go with Peppermint Twists instead.

 These are a pretty simple cookie, and the combination of peppermint and chocolate is always yummy.  My only advice is this: when it says refrigerate for 30 minutes, it means refrigerate for 30 minutes, not overnight.  My chocolate dough got a bit crumbly, since things came up and I didn’t get back to the cookies until the next day.


Peppermint Twists

Peppermint Twists
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 1 cup butter,, softened
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 teaspoon peppermint extract
  • Red or green food coloring
  • 1/2 cup mini candy canes,, crushed (about 20) - divided use
  • 4 cups all-purpose flour,, divided
  • 2 teaspoons baking powder,, divided
  • 2 ounces bittersweet chocolate,, melted and cooled
  • 1 egg white,, beaten
  • 2 Candy Canes,, crushed


  1. In a large bowl, cream butter, sugar and salt. Add eggs and peppermint extract; mix well. Remove 1 cup of butter mixture and place in a medium bowl; set aside. To remaining mixture, add red or green food coloring (until desired shade) and 1/4 cup crushed candy canes.
  2. Add 2 cups flour and 1 teaspoon baking powder; mix well. On a large sheet of waxed paper, press dough into a large rectangle (about 1/2-inch thick), cover with a second sheet of waxed paper and chill 30 minutes.
  3. Add melted chocolate to reserved butter mixture; mix well. Add 2 cups flour and 1 teaspoon baking powder and mix until well blended. On a large sheet of waxed paper, press dough into a large rectangle, (about 1/2-inch thick) cover with a second sheet of waxed paper and chill 30 minutes.
  4. Remove dough rectangles from refrigerator and roll each into larger (9x16-inch) rectangles. Brush one layer with egg white and place other layer on top. Trim long edges. Roll up lengthwise into a tight roll, resulting in a 16-inch long log. Wrap in plastic wrap and chill 30 minutes.
  5. Preheat oven to 350ºF (175ºC).
  6. Slice into 1/2-inch slices, and bake on parchment-lined cookie sheets for 10 to 12 minutes. Cool completely.
  7. Store at room temperature in an airtight container for up to one week.

Peppermint Twists
What is your favorite holiday cookie?  Have you ever participated in a cookie exchange, and if so, did you enjoy it?

Looking for more great cookie recipes?

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This post is part of our Christmas Desserts & Candies Series be sure to come back tomorrow and the rest of December for more Desserts & Candies!  Also check out all our Christmas Posts in one place at our Homemade Christmas page.  

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Check out our Link Parties. This post is part of The Great Food Blogger Cookie Swap! The Great Food Blogger Cookie Swap 2013 Linking up at Weekend Potluck, and Menu Plan Monday

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Peppermint Twist Cookies


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