25 Peppermint Christmas Desserts
Candy canes, meet your final form. Here are 25 peppermint desserts that make your kitchen smell like Christmas morning.
This post may contain affiliate links which helps me keep this blog alive, questions? View the privacy policy.
1. Peppermint Bark Brownies
These start as a dense, fudgy brownie and finish under a cracked layer of white chocolate peppermint bark that shatters with every bite. The contrast between the dark, gooey base and the cold, snappy topping is what makes people ask for the recipe before they’ve finished the first square.
Time: 55 min | Makes: 16 brownies
You’ll need: semisweet chocolate, unsalted butter, granulated sugar, eggs, vanilla extract, all-purpose flour, cocoa powder, salt, white chocolate chips, peppermint extract, crushed candy canes
Quick Method
Preheat the oven to 350°F and line a 9×9-inch pan with parchment, leaving an overhang on two sides. Melt 1 cup semisweet chocolate with 1/2 cup butter in a double boiler, then whisk in 1 cup sugar until glossy. Beat in 2 eggs and 1 teaspoon vanilla, then fold in 1/2 cup flour, 1/4 cup cocoa powder, and 1/4 teaspoon salt until just combined. Pour into the pan and bake 28-30 minutes, until a toothpick comes out with a few moist crumbs. While the brownies cool completely, melt 2 cups white chocolate chips with 1/2 teaspoon peppermint extract, pour evenly over the cooled brownies, and immediately scatter 1/2 cup crushed candy canes on top. Chill 20 minutes until the topping sets firm, then lift out and slice into squares.
2. Peppermint Hot Chocolate Cookies
Imagine a mug of hot cocoa turned into a cookie you can hold. These come out of the oven with molten pockets of chocolate and toasted marshmallow edges, and a faint minty finish that makes them taste like your favorite winter drink.
Time: 30 min | Makes: 20 cookies
You’ll need: unsalted butter, brown sugar, granulated sugar, egg, vanilla extract, peppermint extract, all-purpose flour, cocoa powder, baking soda, salt, chocolate chunks, mini marshmallows
Quick Method
Preheat the oven to 350°F and line two baking sheets with parchment. Cream 3/4 cup softened butter with 3/4 cup brown sugar and 1/4 cup granulated sugar until fluffy using a hand mixer, then beat in 1 egg, 1 teaspoon vanilla, and 1/2 teaspoon peppermint extract. Whisk together 2 cups flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt, then mix into the wet ingredients until a soft dough forms. Fold in 1 cup chocolate chunks. Scoop into 2-tablespoon balls, space 2 inches apart, and bake 9-10 minutes until the edges are set but the centers still look soft. Press a few mini marshmallows into the tops immediately after baking and return to the oven for 1 minute to soften them, then cool on the pan 5 minutes before transferring.
3. Candy Cane Sugar Cookies
These are the cookie plate showstopper: a buttery vanilla base topped with a smooth royal icing swirled into a peppermint spiral. They hold their shape perfectly, so the design comes out crisp every single time.
Time: 1 hr 20 min | Makes: 24 cookies
You’ll need: unsalted butter, granulated sugar, egg, vanilla extract, almond extract, all-purpose flour, baking powder, salt, powdered sugar, meringue powder, water, red gel food coloring, peppermint extract
Quick Method
Cream 1 cup butter with 1 cup sugar until light, beat in 1 egg, 1 teaspoon vanilla, and 1/2 teaspoon almond extract, then mix in 3 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until a dough forms. Chill 30 minutes, roll to 1/4-inch thickness with a rolling pin, cut into rounds using Christmas cookie cutters, and bake at 350°F for 9-10 minutes until the edges are just barely golden. Cool completely. For the icing, whisk 3 cups powdered sugar, 2 tablespoons meringue powder, 1/4 teaspoon peppermint extract, and 5-6 tablespoons water until it ribbons off the whisk, then divide and tint half red. Pipe alternating red and white lines onto each cookie using a piping bag and tip and drag a toothpick through to create a swirl, then let set 2 hours before stacking.
4. No-Bake Peppermint Oreo Balls
Three ingredients, zero oven time, and a cool minty bite hiding inside a chocolate shell. This is one of our favorite no-bake Christmas desserts because it disappears the fastest of anything on any dessert table it touches, mostly because nobody believes something this good took ten minutes to make.
Time: 20 min plus chilling | Makes: 24 truffles
You’ll need: chocolate sandwich cookies, cream cheese, peppermint extract, dark chocolate melting wafers, crushed candy canes
Quick Method
Pulse 36 chocolate sandwich cookies in a food processor to fine crumbs, then blend in 8 ounces softened cream cheese and 1/4 teaspoon peppermint extract until it forms a thick, moldable dough. Roll into 1-inch balls and freeze on a lined tray for 20 minutes until firm. Melt 12 ounces dark chocolate melting wafers, dip each ball fully to coat using chocolate dipping tools, tap off the excess, and set on parchment. Sprinkle immediately with 1/4 cup crushed candy canes before the shell sets, then refrigerate 15 minutes until firm.
5. Peppermint Mocha Cheesecake Bars
Coffee and peppermint were basically made to share a pan. This cheesecake sets ultra creamy over a chocolate cookie crust, and the espresso keeps the mint from ever tasting like toothpaste. If you love this flavor combo, don’t miss our full peppermint mocha cheesecake recipe too.
Time: 1 hr plus chilling | Makes: 16 bars
You’ll need: chocolate sandwich cookies, unsalted butter, cream cheese, granulated sugar, eggs, sour cream, instant espresso powder, hot water, peppermint extract, semisweet chocolate, heavy cream, crushed candy canes
Quick Method
Preheat the oven to 325°F. Pulse 24 chocolate sandwich cookies into crumbs, mix with 5 tablespoons melted butter, and press into a parchment-lined 9×9-inch pan. Bake the crust 8 minutes, then cool slightly. Beat 16 ounces cream cheese with 3/4 cup sugar until smooth, add 2 eggs one at a time, then mix in 1/3 cup sour cream, 1 tablespoon espresso powder dissolved in 1 tablespoon hot water, and 1/2 teaspoon peppermint extract. Pour over the crust and bake 35-38 minutes until the edges are set and the center jiggles slightly. Cool completely, then chill 4 hours. Heat 1/2 cup heavy cream, pour over 4 ounces chopped chocolate, stir into a glossy ganache, and spread over the bars before topping with crushed candy canes.
6. Peppermint Rice Krispie Treats
The classic gooey treat gets a candy cane makeover with a marshmallow base tinted the softest pink and a dip in white chocolate. Kids can help with this one start to finish, and it’s on the table before the oven would’ve even finished preheating for anything else.
Time: 15 min plus setting | Makes: 16 squares
You’ll need: unsalted butter, mini marshmallows, peppermint extract, red food coloring, crispy rice cereal, white chocolate, crushed candy canes
Quick Method
Melt 4 tablespoons butter in a large pot over low heat, add 10 ounces mini marshmallows, and stir until smooth. Off heat, stir in 1/4 teaspoon peppermint extract and 2 drops red food coloring until pale pink and even. Fold in 6 cups crispy rice cereal until fully coated, then press into a buttered 9×9-inch pan with a greased spatula. Let cool 15 minutes, cut into squares, then dip the bottom half of each square into 1 cup melted white chocolate and roll the coated edge in 1/3 cup crushed candy canes before the chocolate sets.
7. Peppermint White Chocolate Fudge
This fudge sets glossy and dense with almost no effort, just melted chocolate and condensed milk swirled with a ribbon of pink peppermint. It’s a close cousin of our peppermint bark fudge, and it slices clean and holds its shape for days, which makes it a favorite for cookie tins and neighbor gifts.
Time: 20 min plus chilling | Makes: 25 pieces
You’ll need: white chocolate chips, sweetened condensed milk, unsalted butter, peppermint extract, red food coloring, crushed candy canes
Quick Method
Line an 8×8-inch pan with parchment. Melt 3 cups white chocolate chips with one 14-ounce can condensed milk and 2 tablespoons butter over low heat, stirring constantly until smooth. Stir in 1/2 teaspoon peppermint extract, then pour two-thirds of the mixture into the pan. Tint the remaining third pink with 2 drops red food coloring and dollop it over the top, swirling gently with a knife. Scatter 1/3 cup crushed candy canes over the surface and press in lightly, then chill 3 hours until firm before lifting out and slicing.
8. Peppermint Crunch Chocolate Bark
Two layers of chocolate swirled together and studded edge to edge with crushed candy cane, broken into shards that look like stained glass. This is basically our peppermint popcorn bark recipe’s bark layer on its own, and it’s the dessert that takes the least effort and gets the most compliments.
Time: 15 min plus setting | Makes: 20 pieces
You’ll need: semisweet chocolate, white chocolate, peppermint extract, crushed candy canes
Quick Method
Line a baking sheet with parchment. Melt 10 ounces semisweet chocolate and spread it into a thin, even layer across the parchment. Melt 8 ounces white chocolate with 1/4 teaspoon peppermint extract, then drop spoonfuls over the dark chocolate and swirl the two together with a knife or skewer. Immediately scatter 1/2 cup crushed candy canes evenly over the top, pressing gently so they stick. Let set at room temperature 2 hours, or chill 30 minutes, then break into irregular shards.
9. Peppermint Whipped Shortbread
These melt the second they hit your tongue thanks to a whipped, ultra-light dough that pipes into elegant swirls. A dip in white chocolate and a scatter of crushed peppermint dresses them up for a cookie exchange without any extra work.
Time: 30 min | Makes: 24 cookies
You’ll need: unsalted butter, powdered sugar, cornstarch, all-purpose flour, vanilla extract, peppermint extract, white chocolate, crushed candy canes
Quick Method
Preheat the oven to 350°F. Beat 1 cup softened butter with 1/2 cup powdered sugar for 4 full minutes using a stand mixer until pale and fluffy, then beat in 1/2 teaspoon vanilla and 1/4 teaspoon peppermint extract. Sift in 1/4 cup cornstarch and 1 1/4 cups flour and mix on low just until combined and airy. Pipe rosettes onto a parchment-lined sheet using a star piping tip and bake 12-14 minutes until the edges are barely golden, then cool completely on the pan. Dip half of each cookie into 3/4 cup melted white chocolate and sprinkle with 2 tablespoons crushed candy canes before the coating sets.
10. Peppermint Snowball Truffles
A soft ganache center rolled in a thick coat of powdered sugar so each bite looks like a fresh snowball and tastes like melted peppermint bark. These need no baking and no chocolate-dipping skills, just a steady hand for rolling.
Time: 20 min plus chilling | Makes: 20 truffles
You’ll need: white chocolate, heavy cream, peppermint extract, crushed candy canes, powdered sugar
Quick Method
Heat 1/2 cup heavy cream just to a simmer, pour over 12 ounces chopped white chocolate, and let sit 2 minutes before stirring smooth. Stir in 1/4 teaspoon peppermint extract and 1/4 cup finely crushed candy canes, then chill the ganache 2 hours until firm enough to scoop. Roll into 1-inch balls and coat each generously in powdered sugar. Keep chilled until ready to serve, and re-roll in powdered sugar if they soften.
11. Peppermint Layer Cake
This is the cake that anchors the whole dessert table: three tender vanilla layers, a fluffy peppermint buttercream, and a crushed candy cane border pressed into the sides so every slice sparkles. It looks like it came from a bakery and tastes even better.
Time: 1 hr 30 min | Makes: 12 slices
You’ll need: all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, vanilla extract, milk, powdered sugar, heavy cream, peppermint extract, red food coloring, crushed candy canes
Quick Method
Preheat the oven to 350°F and grease three 8-inch round pans. Whisk 3 cups flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Cream 1 cup butter with 2 cups sugar until fluffy using a stand mixer, beat in 4 eggs one at a time and 1 tablespoon vanilla, then alternate adding the flour mixture with 1 cup milk. Divide among the pans and bake 22-25 minutes until a toothpick comes out clean, then cool completely. Beat 2 cups softened butter with 6 cups powdered sugar, 1/4 cup heavy cream, and 1 teaspoon peppermint extract until fluffy, tinting a small portion pink. Stack the layers with frosting between each on a cake turntable, crumb coat, chill 20 minutes, then finish with a smooth outer coat using an offset spatula and press 1 cup crushed candy canes into the bottom third of the sides.
12. Peppermint Chocolate Yule Log
A chocolate sponge rolled around a peppermint whipped cream filling, then wrapped in a ganache “bark” you texture with a fork before it sets. This one’s a minty spin on our classic chocolate yule log, and the roll itself comes together faster than most layer cakes.
Time: 1 hr 15 min | Makes: 10 slices
You’ll need: eggs, granulated sugar, cocoa powder, all-purpose flour, baking powder, salt, powdered sugar, heavy cream, peppermint extract, semisweet chocolate, crushed candy canes
Quick Method
Preheat the oven to 350°F and line a 10×15-inch jelly roll pan with parchment. Beat 4 eggs with 3/4 cup sugar for 5 minutes until thick and pale, then fold in 1/3 cup cocoa powder, 1/2 cup flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Spread evenly and bake 12-14 minutes until springy. While warm, invert onto a sugared towel, peel off the parchment, and roll the cake up in the towel from the short end. Cool completely rolled. Whip 1 1/2 cups heavy cream with 1/3 cup powdered sugar and 1/2 teaspoon peppermint extract to stiff peaks, unroll the cake, spread the filling, and re-roll without the towel. Heat 1/2 cup cream, pour over 8 ounces chopped chocolate, stir to a glossy ganache, spread over the log, and drag a fork lengthwise to create bark texture. Chill 30 minutes and finish with crushed candy canes.
13. Peppermint Meringue Snowflakes
Crisp on the outside, airy and dissolving on the inside, these meringues get a marbled pink swirl by painting stripes of gel color inside the piping bag before piping. They look far too delicate to have come from a home oven.
Time: 2 hr (mostly baking) | Makes: 30 meringues
You’ll need: egg whites, cream of tartar, granulated sugar, peppermint extract, red gel food coloring
Quick Method
Preheat the oven to 200°F and line two baking sheets with parchment. Beat 4 egg whites with 1/2 teaspoon cream of tartar using a stand mixer until foamy, then gradually add 1 cup sugar, beating on high 6-8 minutes until stiff, glossy peaks form. Fold in 1/4 teaspoon peppermint extract. Paint 3-4 stripes of red gel food coloring up the inside of a piping bag before filling it with meringue, then pipe snowflake shapes or rounds onto the parchment. Bake 1 hour 30 minutes until dry and crisp, then turn off the oven and let the meringues cool inside with the door closed for at least 1 hour before removing.
14. Peppermint Chocolate Lava Cakes
Cracking into the top of this cake releases a river of warm peppermint ganache, the kind of thing that makes a dinner party go quiet for a second. It bakes in individual ramekins so everyone gets their own perfect center.
Time: 25 min | Makes: 6 cakes
You’ll need: semisweet chocolate, unsalted butter, eggs, egg yolks, granulated sugar, all-purpose flour, peppermint extract, crushed candy canes
Quick Method
Preheat the oven to 425°F and butter six ramekins. Melt 6 ounces chocolate with 1/2 cup butter until smooth. Whisk 2 whole eggs, 2 egg yolks, and 1/4 cup sugar until pale and slightly thickened, then whisk in the chocolate mixture and 1/4 teaspoon peppermint extract. Fold in 1/4 cup flour just until no streaks remain. Divide among the ramekins and bake 12-13 minutes, until the edges are firm but the centers still jiggle slightly. Let rest 1 minute, then run a knife around the edge and invert onto plates. Top with crushed candy canes and serve immediately while the centers are still molten.
15. Peppermint Chocolate Cream Pie
A crisp chocolate cookie crust holds a deep, silky chocolate pudding layer, all crowned with a cloud of peppermint whipped cream. If you love a cold, creamy slice, this pairs perfectly with our chocolate peppermint freezer pie, and it slices clean into neat layers that make every serving look bakery-perfect.
Time: 45 min plus chilling | Makes: 8 slices
You’ll need: chocolate sandwich cookies, unsalted butter, granulated sugar, cornstarch, salt, milk, egg yolks, semisweet chocolate, vanilla extract, heavy cream, powdered sugar, peppermint extract, crushed candy canes
Quick Method
Preheat the oven to 350°F. Pulse 24 chocolate sandwich cookies to crumbs, mix with 6 tablespoons melted butter, press into a 9-inch pie dish, and bake 8 minutes, then cool. Whisk 3/4 cup sugar, 1/3 cup cornstarch, and 1/4 teaspoon salt in a saucepan, then whisk in 3 cups milk and 4 egg yolks until smooth. Cook over medium heat, whisking constantly, until thick and bubbling, about 8 minutes. Off heat, stir in 4 ounces chopped chocolate and 1 teaspoon vanilla until melted and glossy, then pour into the crust and press plastic wrap directly onto the surface. Chill 4 hours until fully set. Whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1/4 teaspoon peppermint extract to stiff peaks, spread over the pie, and finish with crushed candy canes.
16. Peppermint Ice Cream Pie
This is the make-ahead dessert that saves your sanity on a packed holiday schedule, and one of the easiest freezer-friendly Christmas treats on this list. A chocolate cookie crust holds a swirled peppermint ice cream filling that goes straight from freezer to table, no last-minute fuss required.
Time: 20 min plus freezing | Makes: 8 slices
You’ll need: chocolate sandwich cookies, unsalted butter, peppermint ice cream, hot fudge sauce, whipped cream, crushed candy canes
Quick Method
Pulse 24 chocolate sandwich cookies to crumbs, mix with 6 tablespoons melted butter, and press into a 9-inch pie dish, then freeze 15 minutes to set. Let 1.5 quarts peppermint ice cream soften slightly at room temperature, then spread half into the crust, drizzle with 1/4 cup hot fudge sauce, and swirl gently with a knife. Add the remaining ice cream on top, smooth the surface, and freeze at least 4 hours until firm. Top with whipped cream and crushed candy canes just before slicing with a warm knife.
17. Peppermint Chocolate Pretzel Bites
Salty pretzels, a melted chocolate kiss, and a candy cane pressed on top while it’s still warm. These take almost no active effort and hit that sweet-salty combination that keeps people coming back for just one more.
Time: 15 min | Makes: 30 pieces
You’ll need: mini pretzels, chocolate kisses, crushed candy canes
Quick Method
Preheat the oven to 200°F and arrange 30 mini pretzels in a single layer on a parchment-lined baking sheet. Unwrap 30 chocolate kisses and place one on top of each pretzel. Bake 4-5 minutes, just until the chocolate looks shiny and soft but still holds its shape, then remove immediately. Press a pinch of crushed candy canes into the top of each softened kiss right away, and let cool 15 minutes at room temperature until the chocolate resets firm.
18. No-Bake Peppermint Cheesecake Jars
Layered in individual jars, this no-bake cheesecake is portioned, portable, and looks intentional the second it hits the table. The filling whips up light and stays that way, no water bath or cracked-top anxiety involved.
Time: 25 min plus chilling | Makes: 6 jars
You’ll need: chocolate sandwich cookies, unsalted butter, cream cheese, powdered sugar, heavy cream, peppermint extract, red food coloring, crushed candy canes
Quick Method
Pulse 16 chocolate sandwich cookies to crumbs and mix with 3 tablespoons melted butter, then divide among 6 small mason jars as the base layer. Beat 12 ounces softened cream cheese with 1 cup powdered sugar until smooth. In a separate bowl, whip 1 cup heavy cream to stiff peaks, then fold it into the cream cheese along with 1/4 teaspoon peppermint extract and 1 drop red food coloring for a soft pink tint. Pipe or spoon the filling over the crumb layers, top with a swirl of extra whipped cream, and chill at least 2 hours. Finish with crushed candy canes right before serving.
19. Peppermint Chocolate Freezer Fudge
This fudge stays freezer-ready so you can slice off a piece whenever a craving hits, no double boiler or candy thermometer required. It sets rich and dense with a cool peppermint finish that lingers.
Time: 15 min plus freezing | Makes: 20 pieces
You’ll need: coconut oil, cocoa powder, maple syrup, peppermint extract, salt, crushed candy canes
Quick Method
Line an 8×8-inch pan with parchment. Whisk 3/4 cup melted coconut oil with 1/2 cup cocoa powder, 1/3 cup maple syrup, 1/2 teaspoon peppermint extract, and a pinch of salt until completely smooth with no lumps. Pour into the pan and freeze 2 hours until firm. Sprinkle 1/3 cup crushed candy canes over the top and press in gently before the final 15 minutes of freezing, then slice straight from the freezer with a warm knife.
20. Peppermint Icebox Cake
Chocolate wafers soften into cake-like layers as they chill against clouds of peppermint whipped cream, no oven needed at any point. Slice it after a night in the fridge and it looks like a bakery layer cake with a fraction of the work.
Time: 20 min plus chilling | Makes: 10 slices
You’ll need: heavy cream, powdered sugar, peppermint extract, red food coloring, chocolate wafer cookies, crushed candy canes
Quick Method
Whip 3 cups heavy cream with 3/4 cup powdered sugar and 1/2 teaspoon peppermint extract to stiff peaks, then tint pale pink with 1 drop red food coloring. Spread a thin layer of whipped cream on a serving platter, then stack chocolate wafer cookies standing on edge in a row, spreading whipped cream between each one as you go, using about 2 packages of cookies total. Once the row is complete, cover the entire log with the remaining whipped cream. Chill at least 6 hours or overnight, until the cookies soften completely. Top with crushed candy canes just before slicing on a diagonal to show the layers.
21. Peppermint Chocolate Chip Cookies
The chocolate chip cookie you already know how to make, updated with crushed peppermint candies folded right into the dough. It’s the easiest way to bring holiday flavor to a cookie plate without buying a single specialty ingredient beyond candy canes.
Time: 25 min | Makes: 24 cookies
You’ll need: unsalted butter, brown sugar, granulated sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, semisweet chocolate chips, crushed candy canes
Quick Method
Preheat the oven to 375°F. Cream 3/4 cup softened butter with 3/4 cup brown sugar and 1/4 cup granulated sugar until fluffy, then beat in 1 egg and 1 teaspoon vanilla. Mix in 2 1/4 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt until just combined, then fold in 1 1/2 cups chocolate chips and 1/3 cup crushed candy canes. Scoop 2-tablespoon balls onto a parchment-lined sheet, spaced 2 inches apart, and bake 9-11 minutes until the edges are golden and the centers still look slightly underdone. Cool on the pan 5 minutes before transferring.
22. Peppermint Popcorn
Popped corn coated in melted white chocolate and a snowfall of crushed candy cane, ready in less time than it takes to preheat an oven. It’s the cheapest, easiest thing on this whole list and it goes just as fast as anything else here.
Time: 15 min | Makes: 8 cups
You’ll need: popped popcorn, white chocolate chips, peppermint extract, crushed candy canes
Quick Method
Spread 8 cups popped popcorn on a large parchment-lined baking sheet, picking out any unpopped kernels. Melt 1 1/2 cups white chocolate chips with 1/4 teaspoon peppermint extract until smooth, then drizzle evenly over the popcorn and toss gently with two spoons to coat as much as possible. Immediately sprinkle 1/2 cup crushed candy canes over the top while the chocolate is still wet, then let sit at room temperature 20 minutes until the chocolate hardens before breaking into clusters.
23. Peppermint Marshmallows
Homemade marshmallows taste nothing like the bagged kind, pillowy soft with a real peppermint bite that makes hot cocoa taste like a treat. They take patience more than skill, and a stand mixer does most of the actual work.
Time: 30 min plus setting | Makes: 36 marshmallows
You’ll need: unflavored gelatin, water, granulated sugar, corn syrup, salt, peppermint extract, red food coloring, powdered sugar, cornstarch
Quick Method
Sprinkle 3 packets gelatin over 1/2 cup cold water in a stand mixer bowl and let bloom 10 minutes. Meanwhile, bring 1 cup sugar, 1 cup corn syrup, 1/4 cup water, and a pinch of salt to a boil, cooking until it reaches 240°F on a candy thermometer. With the mixer running on low, slowly pour the hot syrup into the gelatin, then increase to high speed and whip 10-12 minutes until thick, glossy, and tripled in volume. Add 1/2 teaspoon peppermint extract in the last minute of whipping, drizzling in a few drops of red food coloring for a marbled swirl. Pour into a greased and powdered-sugar-dusted 9×13-inch pan, smooth the top, and let set uncovered at room temperature 6 hours or overnight. Dust with a mix of powdered sugar and cornstarch, then cut into cubes.
24. Peppermint Rice Pudding
This is comfort food dressed up for the holidays, a creamy stovetop rice pudding finished with just enough peppermint to feel festive without losing that warm, custardy character. It’s the dessert to make when you want something that feels homemade in the truest sense.
Time: 45 min | Makes: 6 servings
You’ll need: long-grain rice, milk, granulated sugar, salt, egg, vanilla extract, peppermint extract, crushed candy canes
Quick Method
Combine 1 cup rice, 4 cups milk, 1/3 cup sugar, and a pinch of salt in a saucepan and bring to a gentle simmer over medium-low heat, stirring often. Cook uncovered 25-30 minutes, stirring frequently, until the rice is tender and the mixture has thickened to a loose, creamy consistency. Whisk 1 egg with a ladleful of the hot rice mixture to temper it, then stir the egg back into the pot along with 1 teaspoon vanilla and 1/4 teaspoon peppermint extract. Cook 2 more minutes until slightly thickened, then remove from heat. Serve warm or chilled, topped with crushed candy canes.
25. Peppermint Chocolate Chex Mix
Sweet, salty, and coated in a peppermint chocolate shell, this mix disappears fast at any holiday gathering because it’s the kind of thing people keep grabbing “just one more handful” of. It stores well in an airtight container for days, if it lasts that long.
Time: 20 min | Makes: 10 cups
You’ll need: rice cereal squares, pretzels, semisweet chocolate chips, coconut oil, peppermint extract, powdered sugar, crushed candy canes
Quick Method
Combine 8 cups rice cereal squares and 2 cups pretzels in a large bowl. Melt 2 cups chocolate chips with 1 tablespoon coconut oil and 1/4 teaspoon peppermint extract until smooth, then pour over the cereal mixture and toss gently until evenly coated. Spread onto a parchment-lined baking sheet and let sit 10 minutes until the chocolate is just barely set but still tacky. Transfer to a large bag with 1 cup powdered sugar and 1/2 cup crushed candy canes, seal, and shake until fully coated. Spread back out to finish setting for 10 minutes before serving.
Which Peppermint Dessert Should You Make?
Short on time or feeding a crowd? Here’s how the fastest and easiest options in this roundup stack up.
| Recipe | Best For | Difficulty | Time |
|---|---|---|---|
| No-Bake Peppermint Oreo Balls | Last-minute gatherings | Easy | 20 min plus chilling |
| Peppermint Popcorn | Movie nights and party bowls | Easy | 15 min |
| Peppermint Layer Cake | A holiday centerpiece dessert | Advanced | 1 hr 30 min |
| Peppermint Chocolate Yule Log | Impressing dinner guests | Advanced | 1 hr 15 min |
| Peppermint Chocolate Chip Cookies | Budget-friendly baking | Easy | 25 min |
How to Store These Desserts
Bar cookies, fudge, and bark all keep well in an airtight container at room temperature for about a week, or in the fridge for two weeks if your kitchen runs warm. Cheesecakes, pies, and anything with whipped cream need to stay refrigerated and are best within four to five days. Marshmallows and popcorn like a cool, dry spot away from humidity, and most of the freezer-friendly options here hold their texture for up to two months well wrapped. A sturdy cake carrier also makes transporting the layer cake or icebox cake to a party much less stressful.
Gifting a few of these? Bakery gift boxes, Christmas treat bags, and a little Christmas ribbon turn any of the fudge, bark, or truffle recipes into an easy homemade gift for neighbors and teachers.
Common Mistakes to Avoid
- Using peppermint extract instead of oil in large amounts: Peppermint extract is weaker than peppermint oil, so if a recipe calls for extract and you swap in oil, start with a fraction of the amount or the dessert will taste like mouthwash.
- Adding candy cane pieces too early: Crushed candy cane starts to bleed color and turn sticky if it sits on a warm surface too long, so add it as the very last step, right as chocolate or icing is still setting.
- Skipping the chill time on no-bake desserts: Truffles, fudge, and icebox cakes need their full chilling window to set up firm. Cutting corners here means a dessert that falls apart the second you try to slice it.
Frequently Asked Questions
What’s the difference between peppermint extract and peppermint oil in baking?
Peppermint extract is diluted and milder, so it works well stirred straight into batters and doughs. Peppermint oil is far more concentrated, so it’s better suited for candy making like bark or fudge where you only need a drop or two to get a strong flavor.
Can I substitute crushed candy canes with peppermint candies?
Yes, starlight peppermint candies or peppermint crunch baking chips both work as a swap for crushed candy canes in any recipe here. Just crush them to a similar texture so they distribute and melt the same way.
How far in advance can I make peppermint desserts for a party?
Fudge, bark, cookies, and truffles all hold well for up to a week when stored properly, so they’re great made-ahead options. Cakes and pies are best made one to two days out and finished with any fresh whipped cream or garnish right before serving.
Why did my white chocolate seize when I added peppermint extract?
White chocolate is sensitive to even small amounts of liquid, and some peppermint extracts contain more water than others. Look for an oil-based peppermint extract or use pure peppermint oil instead to avoid seizing. Our guide on how to melt chocolate without burning it covers more troubleshooting tips.
