Peppa Pig Chocolate Cookies

Peppa Pig Chocolate Cookies are playful piggy delights. The chocolatey dough and cheerful icing always bring giggles to the kitchen and make baking feel like a muddy-puddle moment children love.

I made these cookies for my daughter’s 3rd birthday party. The theme was Peppa Pig, so I prepared a whole table of themed treats, including Peppa Pig Chocolate and Vanilla Cupcakes, Pizza Piggy Buns, Muddy Puddle Cups, a Peppa Pig Cake, and these Peppa Pig Chocolate Cookies.

The cookies were a real success. They disappeared quickly, and the children loved them. I used my Chocolate Cookie Swap recipe, and it worked so well with the sweetness of the icing. This dough holds its shape in the oven, which makes it very reliable. You can cut the cookies ahead of time and freeze them already shaped. When you are ready to bake, place them straight in the oven and then decorate.

How to Make Peppa Pig Chocolate Cookies

Step 1: Sift the flour and cocoa powder together and set aside.

Step 2: Cream the butter and sugar in the bowl of an electric mixer with a paddle attachment on low to medium speed. Mix until well incorporated.

Step 3: Add the egg and milk and mix well. Add the sifted flour and cocoa powder to the bowl and mix again. The dough is ready when it clumps around the paddle attachment.

Step 4: Roll the dough into a 6 mm – 1/4 inch thick sheet and cut out the cookies using a cardboard stencil. To make a stencil, print the image you want to use, place transfer paper between the image and clean cardboard, and trace the outline with a pen. Cut out the shape with a sharp exacto knife.

Step 5: Place the cookies on a baking tray lined with baking paper and bake in a preheated oven at 180°C – 355°F for 10 to 12 minutes.

Step 6: Let the cookies cool on the baking tray for a few minutes, then transfer them to a wire rack to cool completely.

Step 7: Prepare the Royal Icing and divide it into 3 bowls. Keep one white (1 tbsp) and colour the other two pink with food colouring, making one slightly darker (3 tbsp) than the other.

Step 8: When the cookies have cooled completely, decorate them with the icing. Outline each shape with a very thin line of light pink icing, then fill it in (“flooding”) with the same colour. Some bakers prefer a thinner icing for flooding, but using the same thicker icing works for both outlining and flooding. If tools are limited (for example, only one #2 tip), keeping icing types to a minimum is practical. Homemade piping bags can also be made with baking paper.

Step 9: After flooding, allow the cookies to dry slightly. Add details with the darker pink icing and make the eyes with white icing. Use a toothpick dipped in black food colouring to create the pupils.

Step 10: Let the cookies set completely before serving.

Extra Help from the Kitchen

Chill the Dough Before Rolling – A short rest in the fridge makes the dough easier to handle and helps keep the cookie shapes sharp in the oven.

Roll Between Sheets of Baking Paper – Placing the dough between two sheets prevents sticking and keeps the surface smooth without extra flour.

Cut Shapes Quickly – Once rolled, cut the cookies right away. Warmer dough can stretch and distort the shapes.

Use a Toothpick for Details – A simple toothpick dipped in food colouring is an easy way to make tiny features like pupils or smile lines.

Variations and Twists

Experiment with Whole Wheat Flour – All-purpose flour works best, yet mixing in a small portion of whole wheat flour adds a nutty taste and a slightly denser texture.

Choose Dutch-Processed Cocoa – Natural cocoa brings a lighter flavour, but Dutch-processed cocoa will deepen both the taste and the colour of the cookies.

Decorate with Fondant Instead of Royal Icing – Royal icing sets firm and makes neat details, but fondant can be rolled and cut for a smoother, quicker option.

Storage and Shelf Life

Peppa Pig Chocolate Cookies keep well for 5-7 days in an airtight container at room temperature.

To prepare ahead, the unbaked dough can be cut into shapes and frozen for up to 3 months. Bake straight from frozen without defrosting, adding 1–2 minutes to the baking time. Decorated cookies can be layered with baking paper to protect the icing. These cookies are best enjoyed at room temperature.

Serving Suggestions

These cookies are perfect for children’s parties and themed celebrations. They can be arranged on a tray as part of a dessert table, wrapped individually in clear bags for party favours, or offered alongside a simple drink like milk or tea. They also make a fun activity at playdates, as children can decorate their own cookies.

5 from 1 vote

Print

Peppa Pig Chocolate Cookies

Peppa Pig Chocolate Cookies are playful piggy delights. The chocolatey dough and cheerful icing always bring giggles to the kitchen and make baking feel like a muddy-puddle moment children love.

Course: Cookies

Cuisine: International

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes

Servings: 25

Author: Recipe adapted from “Cioccolato” – Jacqueline Bellefontaine – 1998 Parragon, London & Manuela Zangara

Ingredients

• 75 g – 2.65 oz. sugar
• 75 g – 2.65 oz. butter – at room temperature
• 1 egg
• 1½ tbsp milk
• 225 g – 8 oz. flour
• 25 g – 0.9 oz. cocoa powder
• Royal Icing
• Food colouring

Instructions

1. Sift the flour and cocoa powder together and set aside.
   
2. Cream the butter and sugar in the bowl of an electric mixer with a paddle attachment on low to medium speed. Mix until well incorporated.
   
3. Add the egg and milk and mix well. Add the sifted flour and cocoa powder to the bowl and mix again. The dough is ready when it clumps around the paddle attachment.
4. Roll the dough into a 6 mm – 1/4 inch thick sheet and cut out the cookies using a cardboard stencil. To make a stencil, print the image you want to use, place transfer paper between the image and clean cardboard, and trace the outline with a pen. Cut out the shape with a sharp exacto knife.
   
5. Place the cookies on a baking tray lined with baking paper and bake in a preheated oven at 180°C – 355°F for 10 to 12 minutes.
6. Let the cookies cool on the baking tray for a few minutes, then transfer them to a wire rack to cool completely.
   

7. Prepare the Royal Icing and divide it into 3 bowls. Keep one white (1 tbsp) and colour the other two pink with food colouring, making one slightly darker (3 tbsp) than the other.

8. When the cookies have cooled completely, decorate them with the icing. Outline each shape with a very thin line of light pink icing, then fill it in (“flooding”) with the same colour. Some bakers prefer a thinner icing for flooding, but using the same thicker icing works for both outlining and flooding. If tools are limited (for example, only one #2 tip), keeping icing types to a minimum is practical. Homemade piping bags can also be made with baking paper.
9. After flooding, allow the cookies to dry slightly. Add details with the darker pink icing and make the eyes with white icing. Use a toothpick dipped in black food colouring to create the pupils.
   
10. Let the cookies set completely before serving.