Chocolate Peppermint Cookies
Look no further than these chocolate peppermint cookies for the ultimate Christmas cookie recipe. These chewy chocolate cookies have a delicious peppermint flavor and are dipped in white chocolate and covered in crushed peppermint candies.
Ingredients for Chocolate Peppermint Cookies
- All-purpose flour
- Dark cocoa powder – For the best chocolate taste and deep chocolate color, I recommend using dark cocoa powder or black cocoa powder.
- Baking soda
- Salt
- Unsalted butter – Room temperature.
- Light brown sugar + granulated sugar
- Eggs – Large eggs, room temperature.
- Vanilla extract + peppermint extract – A combination of vanilla and peppermint extract gives these cookies their signature flavor.
- White melting chocolate or almond bark – I love using melting chocolate or almond bark because it melts easily and creates the perfect dipping chocolate.
- Crushed peppermint candies or candy canes
How to Make Chocolate Peppermint Cookies
- Make the cookie dough: Cream the unsalted butter, brown sugar, and granulated sugar until combined. Add the eggs and vanilla extract and mix well. Add the dry ingredients (all-purpose flour, dark cocoa powder, baking soda, and salt) to the butter mixture and mix on low speed until the cookie dough forms.
- Chill the cookie dough: Portion the cookie dough using a large cookie scoop and place on a parchment-lined baking sheet. Chill the cookie dough for 30 minutes.
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet panswith silicone baking mats or parchment paper.
- Bake the cookies: Place the chilled cookie dough balls on the prepared baking sheet pans and bake the cookies for 10 to 12 minutes. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
- Dip the cookies: In a microwave-safe bowl, heat the white melting chocolate or almond bark in the microwave in 15 seconds intervals, mixing in between each interval, until the chocolate is melted and smooth. Dip half the cookies in the melted white chocolate and place on a parchment-lined baking sheet and immediately sprinkle with crushed candy canes.
Recipe Tips
- Check out my baking tips blog post on 10 Tips for Baking Perfect Cookies for easy tips and tricks to bake the best cookies.
- I recommend using a melting chocolate to dip the cookies because you don’t need to worry about tempering the chocolate. If you are using regular white chocolate chips, you may wish to temper the chocolate to create a smooth and shiny finish.
- The easiest way to crush the peppermint candy is to use a small food processor. You could also put the candy canes in a resealable storage bag and crush them with a rolling pin.
- You can make the cookies smaller by using a medium cookie scoop (1 1/2 tablespoons). The baking time will need to be reduced to about 10 to 11 minutes.
Frequently Asked Questions
How should I store the cookies?
- Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
Can I make the cookie dough ahead of time?
- Portion the cookie dough into balls, chill the dough balls, and then store in a plastic resealable storage bag for up to 2 weeks until you are ready to bake.
Can I use regular cocoa powder?
- Yes! The chocolate cookies will have a lighter color and lighter chocolate taste.
Other Peppermint Recipes You Will Love
- Chocolate peppermint cupcakes
- Peppermint mocha cupcakes
- Chocolate peppermint cake
- Peppermint buttercream frosting
- Candy cane buttercream frosting
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Chocolate Peppermint Cookies
Yield: 24 cookies
Look no further than these chocolate peppermint cookies for the ultimate Christmas cookie recipe. These chewy chocolate cookies have a delicious peppermint flavor and are dipped in white chocolate and covered in crushed peppermint candies.
Equipment
Ingredients
Chocolate Peppermint Cookies
- 1 cup (227 g) unsalted butter room temperature
- 1 ½ cups (330 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs room temperature
- 2 tsp (2 tsp) vanilla extract
- 1 tsp (1 tsp) peppermint extract
- 2 cups (250 g) all-purpose flour
- ¾ cup (65 g) dark cocoa powder
- 1 tsp (1 tsp) baking soda
- 1 tsp (1 tsp) salt
Additional Ingredients
- 12 oz (340 g) white melting chocolate or almond bark
- ½ cup (118 g) crushed peppermint candies or candy canes approximately 4 to 5 candy canes
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream together the unsalted butter, light brown sugar, and granulated sugar until smooth and creamy. Add in the eggs, vanilla extract, and peppermint extract and mix until smooth.
- Add in the all-purpose flour, dark cocoa powder, baking soda, and salt and mix on low speed until the cookie dough forms.
- Portion the cookie dough using a large cookie scoop (3 tablespoon). Chill the cookie dough balls for 30 minutes.
- Preheat the oven to 350℉ (177℃). Prepare baking sheet pans with silicone baking mats or parchment paper sheets.
- Bake the cookies for 11 to 12 minutes until the edges are set. Allow the cookies to cool on the pan for 2 minutes and then transfer to a wire rack to cool completely.
- In a microwave-safe bowl, heat the white melting chocolate or almond bark in the microwave in 15 seconds intervals, mixing in between each interval, until the chocolate is melted and smooth. Dip half the cookies in the melted white chocolate and place on a parchment lined baking sheet. Add a sprinkling of crushed candy canes or peppermint candies before the white chocolate sets.
Notes
- Store the cookies in an airtight container or resealable storage bag at room temperature for 2 to 3 days.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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