Photo of Chocolate-peppermint thins by WW

Chocolate-peppermint thins

Total Time
1 hr 16 min
15 min
1 min
Looking for a no-fuss dessert to take to an upcoming holiday party? Look no further. We’ve got the perfect 3-ingredient treat that’s sure to please the crowd. Here, crispy, chocolatey store-bought wafer cookies get gussied up with melted white chocolate and crushed peppermint candy. If you’d like to double up on the chocolate flavor, melt semi-sweet chocolate instead. For a pop of heat, spice them up by stirring 1/8 tsp freshly ground white pepper into the melted chocolate. Store them in an air-tight container at room temperature, layered between sheets of parchment paper to prevent them from sticking to one another and to maintain their crispy texture.


White chocolate chips

3½ oz, or white chocolate chunks, coarsely chopped

Chocolate wafer

16 item(s), thin variety

Candy cane

1 oz, finely crushed


  1. Line a large baking sheet with parchment or wax paper; arrange cookies close together in a single layer.
  2. Melt chocolate in a microwavable bowl at 5 second intervals, stirring between each interval, until all but one or two small pieces of chocolate are melted; remove from microwave and stir until fully melted. (Alternatively, carefully melt in a double boiler, using same instructions regarding melting and stirring.)
  3. Spoon melted chocolate into a plastic bag; cut off a corner. Pipe chocolate over cookies in a zig-zag pattern; sprinkle with crushed candy cane. Refrigerate until set, at least 1 hour or up to overnight.
  4. Serving size: 1 cookie