Peppermint Chocolate Cookies
Thick and fudgy, these peppermint chocolate cookies are perfect for the holiday season. They’re double chocolate, flavored with a hint of peppermint extract. The finished cookies are dipped or drizzled with white chocolate and sprinkled with crushed candy cane bits.
About these cookies
They are based on these fudgy inside-out cookies. It’s a perfect chocolatey, fudgy cookie. The dough is thick, fudgy, and full of double chocolate with extra chips for texture. A hint of peppermint cuts through the richness, and a dip in melted white chocolate helps the crushed candy canes stick and gives them a festive finish. They are a perfect Christmas cookie. These candy cane brownies are another great mint and chocolate combo!
Just a few ingredients
METHOD
- Cream the butter, sugar, vanilla and peppermint until light and fluffy.
- Add in the egg and beat til combined.
- Fold through the dry ingredients followed by the chocolate chips. Chill the dough.
- Roll into balls and bake.
- Swirl a cookie cutter around the baked cookies to make them extra round.
- Dip the cookies in white chocolate.
- Sprinkle with crushed candy canes.
Storing
These cookies can be stored in an airtight container at room temperature for up to a week. The baked cookies can also be frozen for up to three months, wrapped in plastic wrap or a freezer-safe bag. If you make a big batch of cookies that’s perfect to curb future cravings!
The unbaked cookie dough balls freeze really well too. Roll the dough into balls and freeze them in an air-tight container or freezer bag for up to 3 months. They can be baked from frozen with no need to thaw but will need an extra couple of minutes of bake time.
Related cookie recipes
Looking for more cookie recipes to make over the holidays or bring to cookie swaps? These cookie recipes are perfect for a Christmas cookie exchange!
Peppermint Chocolate Cookies
Ingredients
- 125 g all-purpose flour
- 45 g unsweetened natural cocoa powder not Dutch-processed
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 113 g unsalted butter room temperature
- 100 g granulated sugar
- 100 g soft brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon peppermint extract
- 130 g semi-sweet chocolate chips
- 2-3 candy canes crushed
- 140 g white chocolate
Instructions
- In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Whisk together then set these dry ingredients aside. 125 g all-purpose flour, 45 g unsweetened natural cocoa powder, ¾ teaspoon baking soda, ¼ teaspoon salt
- In a large mixing bowl or the bowl of a stand mixer add the room temperature butter and granulated sugar and brown sugar. Use an electric beater or the stand mixer with a paddle attachment to beat the butter and sugar on medium-high speed until light and creamy. 113 g unsalted butter, 100 g granulated sugar ,100 g soft brown sugar
- Add in the egg and vanilla extract and peppermint extract and beat on medium speed until combined. 1 large egg, 1 teaspoon pure vanilla extract, 1/2 teaspoon peppermint extract
- Tip the flour mixture into the wet ingredients and fold them together with a rubber spatula or wooden spoon until nearly combined. There should still be flour streaks remaining. Add in the dark chocolate chips and continue mixing until combined. 130 g semi-sweet chocolate chips
- Cover the bowl of dough and chill it in the fridge.
- Preheat the oven to 350°F/180°C and line a baking sheet with parchment paper.
- Use a cookie dough scoop or spoon, to scoop around 1.5 tablespoons of chocolate cookie dough for each cookie ball.
- Space the balls of dough around 2 inches apart on the lined baking sheet.
- Bake the cookies in the preheated oven for around 10 minutes until baked around the edges but the middles are still soft. The exact baking time will depend on your own oven.
- Let the cookies cool on the tray for 5 minutes before moving them to a wire rack to cool further.
Extra round cookies
- If you would like to achieve the extra round cookie look for perfect cookies, you'll need a circle cookie cutter or glass that's bigger than your cookies.
- Once the cookies are baked, and still hot from the oven, use the cutter or glass and place it over the hot cookie, then swirl it gently around the cookie.
- This will help form it into a perfect circle. The cookies need to be hot, and not over-baked for this to work.
Dipping the cookies
- Add some whole candy canes into a Ziploc bag. Use a rolling pin or similar to bash down onto the candy canes to crush them into small pieces. Set these aside. 2-3 candy canes
- Place the white chocolate in a microwave-safe bowl and melt it in the microwave for 20-30 seconds at a time, stirring after each time. Once about ⅔ of the chocolate has melted, remove it from the microwave and stir it to further melt it and combine it. 140 g white chocolate
- Pour the melted chocolate into a ramekin or small bowl. This will make it easier to dip the cookies in deeper. Place a sheet of parchment paper onto a cookie sheet.
- When the cookies have cooled, take one at a time and dip half the cookie into the white chocolate. Let the excess chocolate drip off, then place the cookie onto the parchment paper.
- Sprinkle the white chocolate-covered tops of the cookie with a little bit of the crushed candy canes.
Can the cookie dough be made a day ahead of baking?
Yes it can! Just cover the bowl and chill it in the fridge, or roll the cookies in advance and chill those 🙂
My friend requested a chocolate peppermint cookie and so I scoured the internet for recipes. I was so happy I landed on this one because it is the perfect balance of chocolate and peppermint! No modifications needed. I guiltily enjoyed the dough while baking as much as the finished product.