Chocolate Peppermint No Bake Cookies are a quick and easy festive holiday cookie for Christmas

Chocolate Peppermint No Bake Cookies

Our classic chocolate no bake cookie is taken to new levels with these quick and easy to make Chocolate Peppermint No Bake Cookies!
5 from 1 vote
Print Pin
Course: Chocolate, Christmas Cookies, Cookies & Bars Recipes, Cooking with Kids, No Bake Desserts
Cuisine: American
Keyword: Candycane Topping, Chocolate No Bake Cookies, Chocolate Peppermint No Bake Cookies, Christmas Cookies, Peppermint Frosting
Prep Time: 5 minutes
Cook Time: 0 minutes
Cooling Time: 1 hour
Total Time: 1 hour 3 minutes
Servings: 24 cookies
Calories: 181kcal
Author: Angela @


Chocolate No Bake Cookies

  • 2 c sugar
  • 1/2 c butter (1 stick - salted)
  • 1/2 c milk
  • 4 Tbsp cocoa
  • 2 tsp vanilla extract
  • 3 c oatmeal (quick oats - or use 2 c oatmeal, 1 c shredded coconut)

Peppermint Frosting

  • 1/4 c butter (salted, softened at room temperature)
  • 1 1/2 c confectioners sugar
  • 2 Tbsp heavy cream (half & half or milk will also work)
  • 1 tsp peppermint extract
  • 2 candy canes (crushed, optional topping)


Chocolate No Bake Cookies

  • Combine the butter, sugar, and milk in a saucepan and bring to a boil over medium high to high heat (enough to bring the syrup to a rapid boil). Stir frequently to prevent burning or boiling over!
  • Once the syrup is at a full rolling boil, stir and cook for 1 minute then remove from heat.
  • Add the vanilla and cocoa, stir until the syrup is smooth. Add the quick oats and stir until evenly coated with the syrup.
  • Drop tablespoon sized portions onto waxed paper, use the back of a spoon to make cookie shaped (rather than a no bake cookie mound) if desired. Allow to set up for one hour.

Peppermint Frosting

  • In a medium bowl, or the bowl of your stand mixer, beat the butter until creamy and light in color.
  • Add the confectioners sugar, peppermint extract and half of the heavy cream (reserve the second half to adjust consistency of the frosting). Combine until smooth and creamy, adding more heavy cream as needed. Your frosting should be just firm enough to not run off the cookie, but not as firm as frosting that would be piped.
  • Crush candy canes in a plastic (ziploc) bag and sprinkle over frosting.


Calories: 181kcal (9%) | Carbohydrates: 30g (10%) | Protein: 1g (2%) | Fat: 7g (11%) | Saturated Fat: 4g (25%) | Cholesterol: 17mg (6%) | Sodium: 55mg (2%) | Potassium: 40mg (1%) | Fiber: 1g (4%) | Sugar: 25g (28%) | Vitamin A: 204IU (4%) | Calcium: 12mg (1%) | Iron: 1mg (6%)
Tried this recipe?Mention @bake_it_with_love or tag #bake_it_with_love!