Chocolate Peppermint Puff Pastry Cookies

Flaky puff pastry cookies topped with bittersweet chocolate drizzle and crushed peppermint candy.

Chocolate Peppermint Puff Pastry Cookies

These easy chocolate peppermint puff pastry cookies are crisp, flaky, and buttery with a thin sugar crust, rich bittersweet chocolate, and crunchy peppermint candy. Made with just 5 ingredients, including frozen puff pastry, they're a quick Christmas cookie that looks far fancier than the effort involved.

Course Dessert - Cookies

Cuisine Holiday

Prep Time 5

Cook Time 30

Chilling time 10

Total Time 45

Servings

Calories 160kcal

Author Marye Audet-White

Ingredients

1 sheet frozen puff pastry thawed but still cold
2 tablespoons granulated sugar
1 tablespoon melted butter
6 ounces bittersweet chocolate chopped and melted
½ cup crushed peppermint candies or candy canes

Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Unfold the thawed puff pastry and place it on a lightly floured surface.
Cut the pastry along the fold lines. This will give you 3 long rectangles.
Cut each rectangle in half vertically. This gives you 6 rectangles.
Cut each of the six rectangles vertically into thirds - you should now have 18 small rectangles.
Arrange the rectangles on the prepared baking sheet, leaving a little space between them.
Brush with melted butter and sprinkle with sugar.
Place back in freezer for about 10 minutes.
Remove from freezer and bake for 30 to 35 minutes, or until puffed, crisp, and deep golden brown. Start checking at 25 minutes. You want to see a crispy golden bottom and the sides should have dry, distinct layers. There should be no gummy wet layer in the center.
Transfer to a wire rack and cool completely.
Melt the bittersweet chocolate in the microwave in 20-second intervals, stirring after each, until smooth.
Arrange the cooled puff pastry cookies close together on parchment or waxed paper. Drizzle the melted chocolate generously back and forth over the entire length of the cookies.
Immediately sprinkle with crushed peppermint candy while the chocolate is still wet.
Let stand until the chocolate is completely set. Store in an airtight container.

Notes

Storage:

Store in an airtight container for a day or two. These are best eaten fresh.

Tips:

Brush the pastry with just a thin layer of melted butter. Too much can weigh down those flaky layers.
Don't skip the sugar. It melts into a thin, brittle crust as the pastry bakes, adding sweetness and a delicate crunch.
Bake until the pastry is deep golden brown. Pale puff pastry tends to be soft rather than crisp and flaky.
For the prettiest drizzle, place the cookies close together before drizzling. You can wave the chocolate back and forth over the whole batch instead of decorating 18 tiny cookies individually. Efficiency, darling.

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