Chocolate Peppermint Cookies

5 from 1 vote

Chocolate Peppermint Cookies

These Peppermint Chocolate Cookies are easy to make and packed with holiday flavor! With rich cocoa, peppermint, and a sprinkle of crushed candy canes on top, these cookies bring festive cheer to any occasion. Perfect for sharing, gifting, or enjoying with loved ones.

Prep Time20

Cook Time10

Total Time30

Course: Cookies, Dessert, Snack

Cuisine: American

Keyword: chocolate peppermint cookies, peppermint chocolate cookies recipe

Servings: cookies

Calories: 368kcal

Author: Ryan Allen

Ingredients

2 cups All-Purpose flour
1 cup cocoa powder
¾ cup butter melted
1 tsp vanilla extract
½ tsp salt
½ tsp peppermint extract
2 large eggs
1 ½ cup granulated sugar
1 tsp baking soda
1 cup semi-sweet chocolate chips
2 cups white chocolate chips
5 tsp candy canes crushed

Instructions

Preheat oven to 350℉. Line 2 baking sheets with parchment paper and set aside.
Melt butter in the microwave until mostly melted. Then, stir the butter until it is completely melted. Mix together melted butter, eggs, peppermint extract, vanilla extract, and granulated sugar.
Add cocoa powder, salt, and baking soda, and mix on low until well combined.
While the mixer is on low speed, slowly add the flour and mix until everything is well combined. Next, carefully stir in the semi-sweet chocolate chips.
Using a 2-inch cookie scoop, place the cookies on the baking sheets, leaving 3 inches between each cookie. Back each cookie sheet one at a time for 8-11 minutes. Cool cookies completely.
Crush 1-2 candy canes and set aside. In a small bowl, melt the white chocolate chips in the microwave for 20-second intervals, stirring in between. Be careful not to over-melt the chips.
Dip half of each cookie into the white chocolate. Scrape the extra chocolate off the bottom of each cookie using the edge of the bowl. Sprinkle crushed candy cane over the top of the wet chocolate. Let the cookies set before serving.
Serve and Enjoy!

Notes

Why Use a Scoop?: For even size and shape, use a 2-inch cookie scoop to portion the dough. This makes baking easier as they will all cook in the same amount of time.

Chill before Baking: If you live in a warm or humid climate, chill the dough for at least 30 minutes before baking. This will help the cookies retain their shape and prevent them from spreading too much.

Avoid Overbaking: Keep an eye on the time! Start checking them at 8 minutes and pull them from the oven when the edges are set but the middle is still slightly soft. They'll continue baking on the hot sheet after you take them out, as they cool.

Cooling the Cookies: Make sure cookies cool completely before dipping to keep the white chocolate and candy cane topping intact. If you try to dip the cookies when they are still hot, they can break apart or the white chocolate will run off the cookie.

Melting White Chocolate: White chocolate can be tricky because it is heat sensitive and can scorch easily. Make sure to melt in 20 second intervals and stir really well in between. If it gets too thick in the melting process, drizzle a tiny bit of coconut oil to loosen it up.

Nutrition