Double Chocolate Peppermint Cookies Recipe
A rich, dark chocolate cookie with just the right amount of peppermint flavor drizzled with white chocolate and topped with crushed peppermint candy canes.
Servings: 36
Calories: 153kcal
Ingredients
- 2 cups all-purpose flour
- 1/2 cup 100% cacao powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon peppermint extract, optional
- 1 1/2 cups white chocolate chips
- 1 teaspoon canola oil
- 1/3 cup peppermint sprinkles (or crushed candy canes)
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.2 cups all-purpose flour, 1/2 cup 100% cacao powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- In the bowl of a stand mixer, cream the butter and sugars on until light and fluffy (about 2-3mins). Reduce speed and add the eggs and peppermint extract. Mix until well combined.1 cup unsalted butter, room temperature, 1/2 cup granulated sugar, 1 cup light brown sugar, 2 large eggs, 1 teaspoon peppermint extract, optional
- Add flour mixture and mix until just combined.
- Chill dough for at least 1 hour or overnight.
- Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats.
- Using a medium cookie scoop (1 1/2 tablespoons), portion dough into balls and place on the baking sheet, about 2" apart.
- Bake for 8-10 minutes, or until the middle is set.
- Cool on the pan for 5 minutes then transfer to a wire rack to cool completely.
- Melt the chocolate chips according to the package instructions with 1 teaspoon canola oil. Place the melted white chocolate in a ziptop bag, snip a tiny hole in one corner and drizzle over the top of the cookies. Immediately sprinkle the crushed candy canes over the white chocolate
- Allow to set.
Notes
Storing - Store in an air-tight container for up to 7 days. But we were surprised and delighted to find that cookie tins keep the cookies fresh much longer than other methods.
Freezing - Roll the dough into individual balls and place them on a cookie sheet lined with parchment paper. Freeze the dough balls in the freezer for about 30 minutes, or until hard. Place them in a freezer-safe container or bag for up to 2 months. When ready to bake, bake the peppermint chocolate cookies as directed. You’ll likely need to add a few extra minutes of baking time.
Freezing Baked Cookies - You can freeze them baked but undecorated. Thaw in the refrigerator overnight, then drizzle with the melted chocolate and top with peppermint sprinkles.
Nutrition
Serving: 1g | Calories: 153kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 77mg | Potassium: 61mg | Fiber: 1g | Sugar: 13g | Vitamin A: 177IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg