Chocolate Peppermint Cookies

cookies dipped in white chocolate garnished with crushed peppermint candy canes

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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 449kcal

Author Tawnie Graham of Kroll's Korner

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 or melting wafers work great!
1 Tbsp. coconut oil, melted
1/3 cup crushed candy canes for garnish
flaky sea salt (optional)

US Customary - Metric

Instructions

Combine dry ingredients in a medium sized bowl: flour, cocoa powder, espresso powder cornstarch, baking powder, and salt. Whisk and set aside.
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
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.
8 Tbsp. unsalted butter, 1 cup chocolate chips (milk, semi-sweet, dark), 1 tsp. vanilla extract, 1 tsp. peppermint extract
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.
2 large eggs, room temperature, 3/4 cup brown sugar, packed (dark or light), 1/4 cup white sugar
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 ~18 cookies using a 2 Tbsp. scoop)
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.
1 cup white chocolate chips or melting wafers work great!, 1 Tbsp. coconut oil, melted
Dip one side of the baked cookies into the white chocolate and add crushed peppermint candies and a sprinkle of flaky sea salt (optional).
1/3 cup crushed candy canes for garnish, 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.

Nutrition