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COOKIES – DECEMBER 21, 2018
Chocolate Peppermint Cookies
These Chocolate Peppermint Cookies are thick and soft, half dipped in white chocolate and topped with crushed candy cane. A staple for the holiday season!
Jump to RecipeIt is almost Christmas day and as we wait all I can think of or want to eat is COOKIES! What better time of the year to bake cookies than the holiday season? If December was a dessert it would surely be a huge cookie. I love how cookies are a kick of #TBT in your mind.
If you want to try another chocolate and peppermint combination cookie, I have this recipe for Chocolate Peppermint Thumbprint cookies that are just delightful!
Why you will love them?
Let’s chat about why these cookies are a total win for the festive season. We’re talking about the classic duo of chocolate and peppermint – two flavors that are basically the VIPs of holiday treats. Now, imagine a chocolate cookie that’s soft and chewy, with a surprise twist of being half-dipped in smooth white chocolate and topped with a sprinkle of crushed candy cane.
So, what makes these cookies so awesome? Well, aside from being downright delicious, they’re a breeze to whip up. With just a few simple steps, you’ll have cookies that not only taste fantastic but also look like they belong on a holiday baking show.
And here’s the best part – you won’t need a bunch of fancy ingredients. Just grab the basics you probably already have in your kitchen – flour, cocoa, butter, and eggs. The white chocolate coating? Easy peasy with some quick melting, and finding candy canes during the holidays? Piece of cake.
Ingredients for Chocolate Peppermint Cookies:
- Flour: Gives structure to the cookies (you can use gluten-free flour too).
- Cocoa powder: The chocolatey magic.
- Baking soda: Adds a bit of fluffiness and makes your cookies spread and rise.
- Salt: Boosts that chocolate flavor.
- Butter: Adds flavor and makes the cookies nice and soft.
- Sugar: Brown and white sugar for sweetness and a touch of crispiness.
- Egg: Just one to bring it all together.
- Vanilla extract: For that extra flavor. You can substitute with peppermint extract for an extra peppermint flavor.
- White chocolate: regular white chocolate chips are perfect. You can also use white chocolate callets. I like to use these ones.
- Candy canes: About 2, crushed, for that hint of minty freshness (or swap in holiday sprinkles if you’re not into peppermint). For these cookies, I use soft sticks, the ones that can melt in hot chocolate.
Tips for making the best Chocolate Peppermint Cookies
- Watch the clock: Check your cookies a couple of minutes early – they should be just set on the edges, so they stay nice and moist. It will be hard to know because the cookies are dark, but slightly press your finger against the edge to make sure it’s set.
- Scoop with care: If you don’t have a cookie scoop, no big deal. Just use your hands or spoons to make equally-sized cookie balls.
- Chill out: Let your shaped cookies hang out in the fridge for 2 hours – it helps them keep their shape in the oven and allows more flavor to develop.
- Give them space: Pop those cookies on the baking sheet at least 2 inches apart to avoid them from sticking to each other.
- Chill the chocolate: Wait about 10 minutes before dipping your cookies in the melted white chocolate to get that perfect coating. Let them cool on top of parchment paper for easy removal and cleanup.
- Sprinkle with style: Top your cookies with crushed candy canes while the chocolate is still setting.
Chocolate Peppermint Cookies
Ingredients
- 2 cups all-purpose flour 240 grams
- 1/2 cup Cocoa powder sifted 50 grams
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter at room temperature 227 grams / 1 stick
- 1/2 cup granulated sugar 100 grams
- 1 cup light-brown sugar packed 200 grams
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup White chocolate chips more as needed
- crushed candy canes I like using the soft type peppermint sticks.
Instructions
- Whisk dry ingredients in a medium bowl: Flour, cocoa powder, baking soda and salt.
- Beat butter and sugars in the bowl of a stand mixer until light and fluffy, for about 2 or 3 minutes. Add eggs one at the time mixing well between each addition and add vanilla extract. On low speed, gradually add flour mixture and mix until just combined.
- Chill dough for at least 30 minutes to 1 hour or overnight.
- Preheat oven to 350℉ (180℃) and line a couple baking sheets with parchment paper.
- Using a cookie scoop, portion dough onto baking sheet about 1.5 inch distance between each cookie. Bake for approximately 10-12 mins, or until the middle is just set. Cookies will deflate a bit once they are cooled.
- Cool on pans for 5 mins then transfer to a wire rack to cool completely.
- Melt white chocolate chips or callets in a microwave with 20-second intervals mixing every time, or melt using a double boiler. If using a double boiler, make sure the water below is just simmering and not boiling, and be extra careful to not let any water in your chocolate or it will seize.
- Dip cookies in melted white chocolate, place on a parchment lined baking sheet and sprinkle with crushed candy canes. Let it set completely before storing.
