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 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.

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

Ingredient Notes:

• 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!

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.

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.

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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!

4.91 from 11 reviews

Print Recipe Pin Recipe Rate

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 10 cookies

Calories: 449kcal

Author: Tawnie Graham of Kroll’s Korner

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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)

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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

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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