Chocolate Peppermint Cookies

Desserts  |  Published Dec 10, 2021  |  Updated Dec 10, 2021  |  By Tawnie

cookies dipped in white chocolate garnished with crushed peppermint candy canes

Chocolate Peppermint Cookies have everything you long for in a cookie during the holiday season: rich chocolate flavor, lots of peppermint-y goodness, velvety smooth white chocolate and peppermint candy canes. Hiiii dream cookie!

These chocolate peppermint cookies are so soft, chewy and I bet you won’t be able to just take one bite. Scratch that, I bet you won’t be able to stop at just 1 cookie!

Cameron tasted it and told me, “Now that’s a cookie that I can’t put down.” And he’s right. After one bite it’s literally going to be glued to your hand it’s so good you literally can’t let it go!

This cookie is based off of one of my favorite brownie-like cookies, these Mint Chocolate Cookies. I made a few small adjustments to create this cookie and it’s full of amazingness.

a stack of chocolate cookies dipped in white chocolate and garnished with crushed candy canes

They are fudgy and really easy to make too. Add these to your holiday spread this year, I hope you love them!

Ingredient Notes:

ingredients needed to make peppermint cookies in small bowls
  • All-Purpose Flour: use a gluten free flour 1-1 if needed.
  • Espresso Powder – It’s like a bakers secret weapon! Espresso powder enhances and intensifies the chocolate flavor in these cookies.
  • Cocoa Powder: If you can get your hands on the special dark cocoa, try that. If not regular cocoa works great too!
  • Corn starch: helps make the cookies chewy
  • Baking Powder: be sure your baking powder isn’t expired! Always important to check expiration dates when baking.
  • Chocolate chips (milk chocolate, semi-sweet, or dark). I love using dark for this recipe.
  • Eggs, room temperature
  • Peppermint extract: I love having peppermint extract stashed in my pantry during the holiday season.
  • White chocolate: Use your favorite. I like melting the Ghirardelli white chocolate chips in a little coconut oil for these cookies.
  • Peppermint candies or candy canes: crush them almost into a fine powder so you won’t bite down on big pieces of candy cane.
  • Flaky Sea Salt – Maldon salt takes the flavor of the cookies from flat to robust. Trust me on this!
dry ingredients in a mixing bowl

Step by Step Directions

  1. Mix together the dry ingredients in a medium sized bowl.
  2. In a small saucepan over medium-low heat, melt the chocolate chips and butter. Stir just until ingredients are melted and be careful to watch so chocolate doesn’t burn. Remove from heat, stir in vanilla extract and peppermint extract and cool.
  3. Beat the eggs and sugars in a stand mixer for 3-4 minutes or until thick and pale in color.
  4. Using a rubber spatula, stir in the cooled chocolate mixture until well combined.
  5. Add in the flour mixture and fold until combined, avoid over-mixing. Dough will look shiny.
  6. Chill cookie dough in fridge for at least 10 minutes so batter can thicken and look more like cookie dough. (Chilling the dough will also help the cookies bake up thicker & help prevent spreading)
  7. Scoop batter using a cookie scoop so cookies come out even in size. Bake at 350°F for 10-12 minutes. (Will make ~10 cookies, depending on size scoop you use).
  8. Allow to cool on cookie sheet for 5 minutes, then transfer to wire rack to cool completely. Once cool, dip in melted white chocolate and garnish with crushed peppermint candies.
a stack of chocolate cookies dipped in white chocolate and garnished with crushed candy canes on a white plate

Tips

  • The cookies will spread if you don’t allow the batter to rest. It will look very wet, shiny, and almost gooey at first. Allowing the batter to chill in the fridge for just 10 minutes gives the dough a chance to firm up and act more like a cookie dough.
  • Cookies can be frozen for up to 3 months.
  • Store cookies in an air-tight container at room temperature for up to 5 days.
  • Cookies might look gooey when you pull them out, but once they cool they will firm up and be perfect!
  • When melting the chocolate chips and butter be sure to watch it carefully so the chocolate doesn’t burn.
chocolate cookie dipped in white chocolate and garnished with candy canes

HUNGRY FOR MORE? If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

cookies dipped in white chocolate garnished with crushed peppermint candy canes
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Chocolate Peppermint Cookies

Chocolate Peppermint Cookies have everything you long for in a cookie during the holiday season: rich chocolate flavor, lots of peppermint-y goodness, velvety smooth white chocolate and peppermint candy canes. Hiiii chewy, soft, dream cookie!
5 from 9 reviews
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 10 cookies
Calories: 449kcal

Ingredients

  • 1 3/4 cup all purpose flour, spooned and leveled
  • 1/4 cup cocoa powder
  • 2 Tbsp. espresso powder
  • 1 tsp. baking powder
  • 1 tsp. cornstarch
  • 1/2 tsp. salt
  • 8 Tbsp. unsalted butter
  • 1 cup chocolate chips (milk, semi-sweet, dark)
  • 1 tsp. vanilla extract
  • 1 tsp. peppermint extract
  • 2 large eggs, room temperature
  • 3/4 cup brown sugar, packed (dark or light)
  • 1/4 cup white sugar
  • 1 cup white chocolate chips
  • 1 Tbsp. coconut oil, melted
  • 1/3 cup crushed candy canes for garnish
  • flaky sea salt (optional)

Instructions

  • Combine dry ingredients in a medium sized bowl: flour, cocoa powder, espresso powder cornstarch, baking powder, and salt. Whisk and set aside.
  • In a small saucepan over medium-low heat, melt the chocolate chips and butter. Stir just until ingredients are melted and be careful to watch so chocolate doesn't burn. Remove from heat, stir in vanilla and peppermint extracts and cool.
  • Using a stand-mixer fitted with the whisk attachment, whisk the eggs and sugars for 3-4 minutes or until thick and pale in color.
  • Using a rubber spatula, stir in the cooled chocolate/butter mixture until well combined.
  • Add in the flour mixture and fold until combined, avoid over-mixing. Dough will look shiny.
  • Chill cookie dough in fridge for at least 10 minutes so batter can thicken and look more like cookie dough. (Chilling the dough will also help the cookies bake up thicker & help prevent spreading). Preheat oven to 350°F while dough chills.
  • Scoop batter using a cookie scoop so cookies come out even in size and place on a baking sheet or cookie sheet lined with parchment paper or a silicone baking mat.
  • Bake for 10-12 minutes. (Will make ~10 cookies, depending on size scoop you use).
  • Allow to cool on cookie sheet for 5 minutes, then transfer to wire rack to cool completely.
  • Melt white chocolate chips and coconut oil in a microwavable safe bowl in 30 seconds increments, stirring in between, until smooth.
  • Dip one side of the baked cookies into the white chocolate and add crushed peppermint candies and a sprinkle of flaky sea salt (optional).

Video

Notes

  • The cookies will spread if you don’t allow the batter to rest. It will look very wet, shiny, and almost gooey at first. Allowing the batter to chill in the fridge for just 10 minutes gives the dough a chance to firm up and act more like a cookie dough.
  • Cookies can be frozen for up to 3 months.
  • Store cookies in an air-tight container at room temperature for up to 5 days.
  • Cookies might look gooey when you pull them out, but once they cool they will firm up and be perfect!
  • When melting the chocolate chips and butter be sure to watch it carefully so the chocolate doesn’t burn.
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner

Nutrition

Serving: 1cookie | Calories: 449kcal | Carbohydrates: 60g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 190mg | Potassium: 252mg | Fiber: 1g | Sugar: 39g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg

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Holly
6 months ago

Can I substitute the peppermint extract For regular vanilla to make them just regular double chocolate cookies?

Gillian Heard
6 months ago

Super tasty and sophisticated cookie! I brought these to a Christmas party tonight and they were a big hit. The white chocolate and candy cane are eye catching, the cookie is soft and is reminiscent of a thin-mint. My husband helped me decorate these with little white chocolate designs and it made for a fun activity lol. The recipe seems complicated for a novice baker but was actually pretty easy!

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Nicole
6 months ago

These are amazing! So many flavors that balanced each other. Love everything espresso and peppermint.
Thank you for sharing all your recipes for us to use. 🙂

Erin
6 months ago

Made these for my partner and he loved them! I made them smaller, ~16 cookies, but they were still a decent size for us. I was initially worried I over-mixed the batter but they turned out super tender. The peppermint and chocolate are both very prominent. Beautiful holiday cookies!

6 months ago

These cookies look so yummy and festive! I’m planning to make them this weekend and I know they’ll be a huge hit!

Catherine
6 months ago

These look so pretty! I love the half dipped with the crushed candy canes…such a festive touch. Definitely making these for Christmas…I know my family will LOVE them!

Ryan
6 months ago

Just finished one of these with my coffee… mmmmmm mmmm mmmmm ! Happy Holidays Tawnie!

6 months ago

I have made sugar cookies like this before, but have not tried this with chocolate cookies. This is a great idea as chocolate and peppermint just go great together. This would be awesome with a cup of hot cocoa.

Angela
6 months ago

The perfect holiday cookie! Love the combo of chocolate and peppermint, and the espresso powder really brings out the flavors. So good!

Heather
6 months ago

These are the best cookies. I love the combination of the chocolate and the peppermint. Always a hit when I make them.

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