Description
These easy Chocolate Peppermint Cookies combine rich cocoa and melty chocolate chips with cool peppermint flavor for the best festive dessert. The simple dough comes together with everyday baking ingredients and the quick baking time makes these cookies perfect for holiday parties and Christmas cookie exchanges. If you need sweet ideas for family gatherings or a homemade gift then these chewy cookies offer a delicious treat that fits alongside healthy holiday snack options.
Ingredients
- 1 cup (125 g) All-purpose flour
- 1/3 cup (28 g) Unsweetened cocoa powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Fine salt
- 1/2 cup (113 g) softened Unsalted butter
- 1/2 cup (100 g) packed Light brown sugar
- 1/4 cup (50 g) Granulated sugar
- 1 Large egg
- 1/2 teaspoon Vanilla extract
- 1/4 teaspoon Peppermint extract
- 1/2 cup (85 g) Semisweet chocolate chips
- 1/3 cup (55 g) chopped or in melting wafers White chocolate
- 1/4 cup (30 g) Crushed peppermint candy canes
Instructions
- Place the softened butter in a large mixing bowl along with the light brown sugar and granulated sugar. Beat the ingredients together for about 2 minutes until the mixture becomes lighter in color and develops a soft and creamy texture. Scrape down the sides as needed so the butter and sugar combine evenly.
Add the egg along with the vanilla extract and peppermint extract. Beat until everything becomes a smooth and cohesive mixture with a slightly glossy appearance. The finished mixture should be thick and creamy with no large visible streaks of butter.
- Whisk the all-purpose flour together with the cocoa powder and baking soda and salt in a separate bowl. Add the dry mixture to the creamy butter mixture and gently combine until a thick chocolate dough forms. Stop mixing when the flour disappears because working the dough too much can make the baked cookies tough.
Fold in the semisweet chocolate chips until they are distributed throughout the chocolate dough. The mixture will become darker and considerably thicker with small chocolate pieces appearing through the surface. Some uneven streaks and ridges are completely normal at this stage.
- Divide the chocolate cookie dough into 12 roughly equal portions using about 2 tablespoons of dough for each cookie. Roll each portion loosely into a ball and place the dough portions on a parchment-lined baking sheet. Leave about 2 inches between the portions so they have room to spread as they bake.
Gently press the tops just enough to create thick rounded disks. The portions should still look slightly rough with a few visible chocolate chips and irregular edges. Meanwhile preheat the oven to 350°F or 175°C so it is ready for the shaped cookies.
- Place the baking sheet in the preheated oven and bake the cookies for 10 to 12 minutes. The dough portions will spread into thick round cookies while their surfaces develop soft cracks and slightly firmer edges. The centers may still look a little soft when the cookies are ready to come out.
Remove the baking sheet from the oven and allow the cookies to cool on the tray for 5 minutes before transferring them to a cooling rack. Let them cool for another 10 minutes before adding the chocolate topping. As the cookies cool their centers become firmer while remaining soft and chewy.
- Melt the white chocolate in a microwave-safe bowl using 20-second intervals and stir between each interval until completely smooth. Once the baked cookies are cool enough for the topping to hold its shape drizzle the melted white chocolate loosely across each cookie. Allow some lines to be thin while others form slightly thicker streaks.
Immediately scatter the crushed peppermint candy over the melted white chocolate. Some pieces should settle into the chocolate while others rest against the dark cookie surfaces. Leave the cookies undisturbed until the white chocolate becomes firm so the peppermint pieces remain attached.
- Once the white chocolate has set transfer one finished Chocolate Peppermint Cookie onto a small white dessert plate. Choose a cookie with visible chocolate cracks and a generous scattering of crushed peppermint candy. The white chocolate should be firm enough to hold the topping while the cookie remains soft inside.
Break or cut a small section from the cookie and rest it beside the larger portion to reveal the fudgy interior and melted chocolate pockets. Serve at room temperature for the best combination of soft chocolate texture and crisp peppermint crunch.
Notes
Pro Tips:
- Use room-temperature butter and eggs so the dough combines smoothly and produces soft cookies with evenly baked centers.
- Measure the cocoa powder carefully and avoid packing it tightly because too much cocoa can make the finished cookies dry.
- Crush the peppermint candy into mixed small pieces rather than fine powder so every cookie has a noticeable festive crunch.
- Allow the cookies to cool before adding white chocolate because a very hot surface can make the drizzle run off the edges.
Storage: Room Temperature Storage: Allow the Chocolate Peppermint Cookies to cool completely and make sure the white chocolate has fully set before storing them. Place the cookies in an airtight container with parchment paper between the layers to prevent the decorated surfaces from sticking together. Keep them at cool room temperature for up to 4 days and avoid placing the container near direct heat because the chocolate topping can soften.
Refrigerator Storage: If your kitchen is particularly warm then you can store the decorated cookies in the refrigerator for up to 1 week. Arrange them in a covered container and separate the layers with parchment paper. Bring the cookies to room temperature before serving so their centers regain a softer texture and their chocolate flavor becomes more noticeable.
Freezer Storage: Arrange the completely cooled cookies in a single layer and freeze them until firm before transferring them into a freezer-safe container. Use parchment paper between layers to protect the white chocolate and peppermint topping. Freeze for up to 2 months for the best flavor and texture. Thaw the cookies inside their covered container at room temperature to reduce moisture collecting on the chocolate decorations.
Make-Ahead Dough: Prepare the cookie dough and store it tightly covered in the refrigerator for up to 48 hours before baking. You can also portion the dough into 12 balls and freeze them until firm before transferring them to a freezer-safe bag for up to 2 months. Bake the frozen portions directly from the freezer and allow an additional 1 to 2 minutes if needed. Add the white chocolate and peppermint topping only after the baked cookies have cooled.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American