Chocolate Peppermint Cookie

Chocolate Peppermint Cookies are decadent with rich chocolate flavor, dipped in white chocolate. With a soft center yet slightly chewy and topped with crushed peppermint candy, these are the perfect holiday cookie!

WHY WE LOVE THIS EASY CHOCOLATE HOLIDAY COOKIE RECIPE

I think we can all agree that nothing beats a gooey soft chocolate cookie! Especially when its warm, right out of the oven and dipped in more chocolate.

This is a brownie cookie that has perfectly delicious crinkled tops. And its so delicious on its own! You may also want to try the Salted Espresso Brownie Cookie Recipe.

The cookie is finished by dipping into a melted white chocolate and crushed peppermint candy that makes these a classic holiday cookie for a cookie gift exchange.

Using a high quality chocolate in these cookies is a key component that makes these cookies over the top delicious and gooey. We use Ghirardelli which is readily available in the baking aisle of the grocery story. Or Valrhona if you really want to splurge!

We used a 60% cocoa but upwards to 72% cocoa would be absolutely delicious. Anything higher than 72% and you can expect a more bitter chocolate flavor. It’s really personal preference and the type of chocolate flavor that you prefer. You may also try semi-sweet chocolate chips as well or add extra to the batter for yummy pools of chocolate inside the cookie.

HOW TO MAKE CHOCOLATE PEPPERMINT COOKIES

These chocolate cookies are so quick to whip up. Follow these tips and you will have perfect cookies every time!

USE ROOM TEMPERATURE INGREDIENTS

Set eggs to sit a room temperature for 30 minutes before baking or in a bowl with warm water for 5-10 minutes.

MEASURE FLOUR ACCURATELY

Always scoop flour with a spoon into measuring cup and level off with a knife for the most accurate measurement (unless you have scale at home). Otherwise you may have a cookie that is too dense. Tips on how to properly measure are on our Instagram Reel videos!

MAKE SURE YOUR BAKING POWDER IS NOT EXPIRED

Baking Soda and Baking Powder can expire within 4-6 months so I always write the date I open the box. This may impact your cookies from rising properly!

DO NOT OVER MIX THE BATTER

Once the dry ingredients are incorporated with the wet, gently fold or mix until just combined. Over mixing can yield a more dense cookie

DO NOT OVER BAKE

The cookies look slightly under baked when they come out of the oven which is perfect because they will continue to bake a little longer during the cooling process. TIP: bake just one cookie as a test at the minimum time and allow to cool for 10 minutes to determine the best time in your oven before baking an entire pan.

USE QUALITY CHOCOLATE

I love getting quality chocolate from Trader Joes. They actually import their chocolate bars from Europe which I will cut into chunks for the cookies. For semi-sweet chocolate chips I would recommend Ghiradelli which can be found at almost every grocery store.

Chocolate Peppermint Cookie Recipe

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Servings 24 cookies

Ingredients

  

• 3/4 cup all-purpose flour
• 3 TBL unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp Kosher salt
• 2 large eggs room temperature
• 1/2 cup unsalted butter
• 7 ounces semi-sweet or dark chocolate chips or bars chopped  >60% cocoa *use quality chocolate
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar firmly packed
• 1 tsp vanilla extract
• 1/2 tsp espresso powder
• 7 ounces white chocolate chips
• crushed peppermint candy/crushed candy cane

Instructions

 

• Preheat oven to 350° F and line 2 baking sheets with parchment paper. Set aside
• In a medium bowl- combine the flour, baking powder, salt, cocoa powder, and espresso powder.
• In a medium glass heat-proof bowl- combine the butter and sugars and microwave for 30 seconds. Just enough to melt the butter then combine using a whisk or spatula.
• Melt the chocolate either in a medium saucepan on low heat on the stove (making sure to constantly stir until just melted or in the microwave on 10 second increments, stirring in between until fully melted). Allow to cool for 5 minutes.
• Add the eggs and vanilla to the butter and sugar mixture. Whisk to combine.
• Add the melted chocolate and fold into the wet mixture with a spatula until combined.
• Add the dry mixture to the wet and fold with a spatula until combined.
• Using a cookie scoop- place 6-8 round cookies 2 inches apart. Bake for 10-12 minutes.
• While the cookie cools- melt the white chocolate chips in a microwave heat proof bowl on 15 second increments, stirring in between until fully melted.
• Place candy canes in a sealed plastic bag and crush using a rolling pin or something heavy like the bottom of a cup.
• Dip the cooled cookies in the white chocolate and place on a cookie rack with parchment paper (for easy clean up) to dry. Immediately sprinkle peppermint candy on top of the white chocolate.

Notes

*TIP: Batter will be sticky for the first batch. Place the batter in the refrigerator while the first batch bakes to firm up the dough slightly. Not required but helps with scooping. 

 

*Store in an airtight container for up to 1 week.