Chocolate Peppermint Cookies Recipe

Introduction

These Chocolate Peppermint Cookies combine rich cocoa and a refreshing peppermint twist for a festive treat. Soft, chewy, and topped with white chocolate and crushed candy canes, they’re perfect for holiday gatherings or a special dessert any time of year.

Ingredients

• 1 3/4 cup all purpose flour, spooned and leveled
• 1/4 cup cocoa powder
• 2 tsp espresso powder
• 1 tsp baking powder
• 1 tsp cornstarch
• 1/2 tsp salt
• 8 Tbsp unsalted butter
• 1 cup chocolate chips (milk, semi-sweet, or dark)
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 2 large eggs, room temperature
• 3/4 cup brown sugar, packed (dark or light)
• 1/4 cup white sugar
• 1 cup white chocolate chips or melting wafers
• 1 Tbsp coconut oil, melted
• 1/3 cup crushed candy canes for garnish
• Flaky sea salt (optional)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, cocoa powder, espresso powder, cornstarch, baking powder, and salt. Set aside.
2. Step 2: In a small saucepan over medium-low heat, melt the chocolate chips and butter together. Stir until smooth and remove from heat. Stir in vanilla and peppermint extracts, then let cool.
3. Step 3: Using a stand mixer with the whisk attachment, beat the eggs, brown sugar, and white sugar for 3–4 minutes, until thick and pale.
4. Step 4: Fold the cooled chocolate and butter mixture into the egg and sugar mixture using a rubber spatula until well combined.
5. Step 5: Add the flour mixture and gently fold until just combined; avoid over-mixing. The dough will look shiny.
6. Step 6: Chill the dough in the refrigerator for at least 10 minutes to thicken and help prevent spreading. Preheat the oven to 350°F (175°C) while the dough chills.
7. Step 7: Using a cookie scoop, portion the dough into even-sized balls and place them on a baking sheet lined with parchment paper or a silicone mat.
8. Step 8: Bake for 10–12 minutes until set. This recipe makes about 18 cookies with a 2 Tbsp scoop.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. Step 10: Melt the white chocolate chips and coconut oil in a microwave-safe bowl in 30-second increments, stirring between, until smooth.
11. Step 11: Dip one side of each cookie into the melted white chocolate, then immediately sprinkle with crushed candy canes and flaky sea salt if using. Let set before serving.

Tips & Variations

• For extra peppermint flavor, add a few extra drops of peppermint extract to the dough. Start with less, as it can be strong.
• Use semi-sweet or dark chocolate chips for a richer chocolate taste if preferred.
• If you don’t have coconut oil, any neutral oil like vegetable or canola can be substituted for melting the white chocolate.
• Chilling the dough longer (up to an hour) can result in thicker cookies that spread less during baking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 3 months. To reheat, let thaw and enjoy at room temperature or warm slightly in the microwave for 10-15 seconds to soften the white chocolate topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate instead of chips?

Yes, you can chop a good quality chocolate bar into chunks and use it instead of chocolate chips. Just be sure to melt it gently when combining with the butter.

What if I don’t have espresso powder?

Espresso powder enhances the chocolate flavor but isn’t essential. You can omit it or substitute with instant coffee granules for a similar effect.

Chocolate Peppermint Cookies Recipe

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★★★★★

4.9 from 135 reviews

• Author: Rafael
• Total Time: 45 minutes
• Yield: 18 cookies 1x

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Description

Delightfully rich and festive Chocolate Peppermint Cookies featuring a luscious blend of cocoa, espresso, and peppermint flavors, topped with a white chocolate dip and crushed candy canes for a perfect holiday treat.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cup all purpose flour, spooned and leveled
• 1/4 cup cocoa powder
• 2 tsp espresso powder
• 1 tsp baking powder
• 1 tsp cornstarch
• 1/2 tsp salt

Wet Ingredients & Mix-ins

• 8 Tbsp unsalted butter
• 1 cup chocolate chips (milk, semi-sweet, or dark)
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 2 large eggs, room temperature
• 3/4 cup brown sugar, packed (dark or light)
• 1/4 cup white sugar

Toppings & Garnishes

• 1 cup white chocolate chips or melting wafers
• 1 Tbsp coconut oil, melted
• 1/3 cup crushed candy canes for garnish
• Flaky sea salt (optional)

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Instructions

1. Combine dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, espresso powder, cornstarch, baking powder, and salt until well combined. Set aside.
2. Melt chocolate and butter: In a small saucepan over medium-low heat, melt the chocolate chips and butter, stirring gently to avoid burning. Remove from heat once melted, stir in vanilla and peppermint extracts, and let cool.
3. Whisk eggs and sugars: Using a stand mixer fitted with a whisk attachment, beat the eggs, brown sugar, and white sugar together for 3-4 minutes until the mixture becomes thick and pale in color.
4. Combine wet mixtures: Fold the cooled chocolate and butter mixture into the egg mixture using a rubber spatula until well incorporated.
5. Add dry ingredients: Gradually fold the flour mixture into the wet ingredients, mixing gently until combined but not over-mixing. The dough will appear shiny.
6. Chill the dough: Refrigerate the dough for at least 10 minutes to thicken and prevent spreading during baking. Preheat the oven to 350°F (175°C) while the dough chills.
7. Scoop dough: Use a cookie scoop to portion the dough evenly (about 2 tablespoons per cookie) and place onto a baking sheet lined with parchment paper or a silicone mat.
8. Bake cookies: Bake for 10-12 minutes until set. This recipe yields approximately 18 cookies.
9. Cool cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Melt white chocolate topping: In a microwave-safe bowl, melt the white chocolate chips with the coconut oil in 30-second increments, stirring in between, until smooth.
11. Dip and garnish: Dip one side of each cooled cookie into the melted white chocolate, then sprinkle with crushed candy canes and flaky sea salt if desired. Allow to set before serving.

Notes

• Chilling the dough helps prevent cookies from spreading too thin and ensures a thicker, chewier texture.
• If you prefer a stronger mint flavor, add a little more peppermint extract but be cautious as it can be overpowering.
• White chocolate chips can be substituted with melting wafers for easier dipping and smoother coating.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate Peppermint Cookies, holiday cookies, peppermint desserts, chocolate peppermint, festive cookies, chocolate cookies, peppermint candy cookies