Chocolate Peppermint Cookies
Whip up these festive and irresistible Chocolate Peppermint Cookies, perfect for Christmas! Chewy, minty, and dipped in white chocolate — holiday baking bliss!
Print
Pin
Servings: 30 cookies
Calories: 174kcal
Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon peppermint extract
- 8 ounces white chocolate coarsely chopped
- 3 large candy canes crushed
Instructions
- In a medium bowl, whisk together all-purpose flour, unsweetened natural cocoa powder, baking soda and salt. Set aside.
- In a large bowl or the bowl of a stand mixer with the paddle attachment, beat butter, granulated sugar and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape the sides of the bowl.
- Reduce speed and add eggs, one at a time, beating well after each addition. Beat in peppermint extract.
- Gradually add flour mixture to butter and sugar mixture, beating until just combined, stopping to scrape the sides of the bowl.
- The cookie dough will be thick and sticky. Cover dough tightly and chill in the refrigerator for at least 3 hours, or overnight. This step is essential for working with the sticky dough.
- Next, remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes.
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone baking mats.
- Using a 1 ½ tablespoon scoop (I use this cookie scoop), scoop dough and roll into balls. Place cookie dough balls at least 2 inches apart on cookie sheets.
- Bake the cookies for 10-11 minutes or until the edges appear set and the centers still look soft. Let cool on cookie sheets for 5 minutes, then transfer to wire racks to cool completely. The cookies will slightly deflate as they cool.
- Melt the chopped white chocolate using a double boiler or microwave. For the microwave method, place the white chocolate in a medium, heat-safe bowl and heat in 15-second intervals, stirring after each interval, until fully melted and smooth.
- Dip each cooled cookie halfway into the melted chocolate, then place on a parchment-lined or silicone mat-lined baking sheet. Sprinkle crushed candy canes over the chocolate. Repeat with the remaining cookies. Refrigerate the baking sheet for about 1 hour to allow the chocolate to set.
Nutrition
Calories: 174kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 90mg | Potassium: 68mg | Fiber: 1g | Sugar: 15g | Vitamin A: 207IU | Vitamin C: 0.04mg | Calcium: 28mg | Iron: 1mg
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.