Peppermint Chocolate Cake Pops for a Cozy Christmas Treat You’ll Crave All Season

Ready to put the “pep” in peppermint? These cake pops are everything you love about the holidays—cool mint, lush chocolate, and a little sparkle—on a stick. They’re festive, bite-sized, and dangerously snackable. Perfect for gifting, parties, or nibbling while you watch your favorite cheesy holiday movie.

I’m giving you five spin-worthy versions, each with its own vibe—from classic and classy to over-the-top sparkly. You’ll get the best base, craveable coatings, and smart shortcuts. Let’s make your dessert tray the one everyone talks about—because yes, cake pops can absolutely steal the show.

1. Classic Peppermint Truffle Pops That Taste Like a Holiday Hug

This one is the gold standard: rich chocolate cake, peppermint-kissed frosting, and a glossy dark chocolate shell. It’s simple, stunning, and universally loved. If you’re making only one batch this season, start here.

Ingredients:

• 1 box chocolate cake mix (plus ingredients on the box: usually eggs, oil, water)
• 1/2 cup chocolate frosting (store-bought or homemade)
• 1 teaspoon peppermint extract (food-safe, not oil; adjust to taste)
• 12 ounces dark chocolate melting wafers or couverture chocolate
• 1 tablespoon refined coconut oil or cocoa butter (optional, for thinning chocolate)
• 1/2 cup crushed peppermint candies or candy canes
• 24–30 lollipop sticks
• Foam block or a box with poked holes for drying

Instructions:

1. Bake the cake as directed and let it cool completely. Crumble into fine crumbs with clean hands or a stand mixer.
2. Stir together the chocolate frosting and peppermint extract. Start with 3/4 of the frosting, add to crumbs, and mix until the texture holds together like clay when pressed. Add more frosting if needed, 1 tablespoon at a time.
3. Roll into 1–1.25-inch balls (about 24–30). Place on a parchment-lined sheet and chill 20–30 minutes to firm up.
4. Melt half the chocolate wafers in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth. If thick, add a little coconut oil.
5. Dip 1/4 inch of each stick into the melted chocolate, then insert halfway into each cake ball. Chill 10 minutes to set the “glue.”
6. Remelt and rewarm chocolate as needed. Dip each pop, letting excess drip off. Gently tap and rotate so the coating is even.
7. Before the coating sets, sprinkle with crushed peppermint. Stand pops in foam to dry 20 minutes.

Serve these with hot cocoa or peppermint lattes for the coziest pairing. Pro tip: store uncoated cake balls (sticks inserted) in the fridge up to 2 days, then dip day-of for the shiniest finish. Want extra mint? Add a pinch of finely ground peppermint to the cake crumbs too—just a pinch, trust me.

2. White Chocolate Snowfall Pops With Candy Cane Crunch

Think peppermint bark in pop form—soft, minty center with a snowy white shell and candy cane confetti. They look like they fell out of a winter wonderland and onto your dessert table. Bonus: they’re eye-catching on platters and perfect for gifting.

Ingredients:

• 1 baked chocolate cake (from a box or your favorite recipe)
• 1/2 cup vanilla frosting
• 1 teaspoon peppermint extract
• 14 ounces white chocolate melting wafers or almond bark
• 1 tablespoon neutral oil or cocoa butter (optional, for thinning)
• 3/4 cup finely crushed candy canes, divided
• Edible glitter or pearl dust (optional, for sparkle)
• 24–28 lollipop sticks

Instructions:

1. Crumble the cake into fine crumbs. Mix in vanilla frosting and peppermint extract until dough-like and smooth.
2. Roll into balls and chill 20–30 minutes.
3. Melt white chocolate in short bursts, stirring until silky. Thin slightly if needed.
4. Dip the tip of each stick in white chocolate, insert into the cake balls, and chill 10 minutes.
5. Dip each pop fully in white chocolate, then immediately sprinkle with crushed candy canes. For extra glow, lightly dust with edible glitter once the coating is almost set.
6. Set upright to dry. If pooling occurs, rotate stick gently as it sets to keep the shell smooth.

These pops are a natural with prosecco, sparkling cider, or a frosty peppermint milkshake. Variation: mix 1–2 tablespoons of crushed candy canes directly into the cake mixture for extra crunch inside. Seriously satisfying.

3. Mocha Mint Midnight Pops For Coffee Lovers

If peppermint mocha season is your personality, this one’s your soulmate. Deep chocolate, espresso notes, and cool mint under a dark, glossy coat. They’re elegant, grown-up, and great on a dessert board next to cheese and fruit.

Ingredients:

• 1 chocolate cake, cooled and crumbled
• 1/3 cup chocolate frosting
• 2 tablespoons mascarpone or cream cheese, softened
• 1 teaspoon peppermint extract
• 2 teaspoons instant espresso powder or very strong coffee, cooled
• 12 ounces semi-sweet or dark chocolate melting wafers
• 1 tablespoon refined coconut oil (optional)
• 1/4 cup mini chocolate chips or finely chopped dark chocolate
• Crushed peppermint, cacao nibs, or chocolate sprinkles for topping
• 24 lollipop sticks

Instructions:

1. Combine cake crumbs with frosting, mascarpone, peppermint extract, and espresso powder/coffee until it holds together. Fold in mini chips for hidden bursts of chocolate.
2. Roll into balls and chill 30 minutes.
3. Melt chocolate until smooth and fluid. Dip sticks, insert, and chill 10 minutes.
4. Dip pops, tapping off excess. While wet, garnish half with crushed peppermint and half with cacao nibs or chocolate sprinkles for contrast.
5. Let set upright. For extra shine, warm the chocolate gently between batches so it stays fluid but not hot.

Serve with espresso, Irish coffee, or even a bold red wine (cabernet plays surprisingly well here). Want a bolder coffee kick? Add another 1/2 teaspoon espresso powder to the coating chocolate.

4. No-Bake Shortcut Peppermint Oreo Pops (Party-Saver!)

Running low on time? These use crushed chocolate sandwich cookies instead of cake—so no baking, just rolling and dipping. They’re fudgy, minty, and wildly kid-approved. Perfect for last-minute parties or edible gifts.

Ingredients:

• 36 chocolate sandwich cookies (like Oreos)
• 6 ounces cream cheese, softened
• 1 teaspoon peppermint extract
• 12 ounces milk or dark chocolate melting wafers
• 1 tablespoon coconut oil (optional)
• 1/2 cup crushed peppermint candies
• Red and white candy melts for drizzle (optional)
• 24–28 lollipop sticks

Instructions:

1. Pulse cookies in a food processor into fine crumbs. Add cream cheese and peppermint extract; pulse until it forms a thick dough.
2. Roll into 1-inch balls and chill 20–30 minutes.
3. Melt chocolate wafers until smooth. Dip the tip of each stick and insert into balls; chill 10 minutes.
4. Dip pops fully, tapping off excess. While still wet, sprinkle with crushed peppermint.
5. Optional: Melt red and white candy melts and drizzle stripes over set pops for candy-cane vibes.

They’re rich, so smaller pops go a long way. Add 1/4 cup finely chopped peppermint bark to the dough for a festive surprise. Storage note: keep refrigerated due to cream cheese; they’ll stay great for 4–5 days.

5. Festive Hot Cocoa Peppermint Pops With Marshmallow Swirl

These taste like your favorite mug of hot cocoa—peppermint, chocolate, and a cloud of marshmallow. The secret swirl inside keeps them extra moist, and the marshmallow drizzle on top is pure holiday joy.

Ingredients:

• 1 chocolate cake, cooled and crumbled
• 1/3 cup chocolate frosting
• 1 teaspoon peppermint extract
• 1/2 cup marshmallow creme (Fluff)
• 12 ounces milk chocolate melting wafers
• 1 tablespoon cocoa butter or coconut oil (optional)
• Mini marshmallows, finely chopped (about 1/3 cup)
• Hot cocoa mix (for dusting), 2 tablespoons
• Crushed peppermint, for topping
• 24 lollipop sticks

Instructions:

1. Combine cake crumbs with chocolate frosting and peppermint extract until cohesive.
2. Gently fold in marshmallow creme to create streaks—don’t fully blend. The swirl should be visible but not oozy.
3. Roll into balls and press a few bits of chopped mini marshmallows into each center. Chill 30 minutes.
4. Melt milk chocolate until smooth. Dip sticks, insert, and chill 10 minutes.
5. Dip each pop. Before the coating fully sets, lightly dust with hot cocoa mix using a small sieve, then add a pinch of crushed peppermint.

Finish with a thin drizzle of warmed marshmallow creme if you want a showstopper look. Pair with—what else—hot cocoa. Variation: swap milk chocolate for dark to tame the sweetness, or add a pinch of cinnamon to the cake mixture for cozy vibes.

Tips For Perfect Cake Pops Every Time

Quick hits to keep your pops poppin’:

• Texture check: The cake mixture should be moist enough to hold together but not sticky. If it smears on your hands, chill longer or add a spoon of extra crumbs.
• Chill smart: Cold pops dip cleaner. Freeze for 10 minutes (not longer) before dipping to avoid cracking.
• Chocolate temperature: Aim for warm and fluid, not hot. Overheated chocolate can crack as it cools.
• Crush control: For neat sparkle, grind peppermint candies very fine. Big chunks look fun but can make coatings slide.
• Storage: Refrigerate in an airtight container up to 5 days. For gifting, wrap individually in treat bags once fully set.

Decor Ideas To Make Them Extra-Festive

• Swirl two colors of melted chocolate in the dipping bowl for marbled shells.
• Dip just the top half for a “dipped donut” look, then roll in peppermint confetti.
• Use red-and-white sticks or tie tiny bows around them. It’s the little things.

There you go—five ways to spin Peppermint Chocolate Cake Pops into the sweetest tradition of your season. Whether you’re team classic or all about the mocha-minty moment, you’ve got options. Grab some candy canes, melt that chocolate, and make a batch tonight—your cozy Christmas treat awaits.