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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Combine wet mixtures: Fold the cooled chocolate and butter mixture into the egg mixture using a rubber spatula until well incorporated.
- 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.
- 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.
- 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.
- Bake cookies: Bake for 10-12 minutes until set. This recipe yields approximately 18 cookies.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- 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.
- 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
