Chocolate Peppermint Cookies
What's better than chocolate and peppermint during the holiday season? These chocolate peppermint cookies!
Get ready to bake a batch of the most irresistible Chocolate Peppermint Cookies!
These treats are perfect for making for cookie exchanges with friends and family, share at Christmas parties or to leave out a treat for Santa.
They are easy to make and kids will love helping.
Ingredients
Flour: Use all-purpose flour for this recipe.
Cocoa Powder: Choose a good quality unsweetened cocoa powder.
Baking Soda: Helps the cookies rise.
Salt
Unsalted Butter: Make sure to pull it out of the fridge about 30-60 minutes before making to allow it to come to room temperature.
Sugar: use both granulated sugar and brown sugar.
Eggs: Pull eggs out of the fridge at the same time as the butter to allow them to come to room temperature.
Peppermint Flavoring: Pure peppermint extract will give you a bright, minty flavor that's not too overpowering.
White Chocolate: Choose a high-quality white chocolate for a creamy, smooth dip that'll harden just right.
Crushed Peppermint Candies: The final festive touch.
How to Make
Pre-heat your oven to 350 degrees. Line your baking sheets with parchment paper and set aside.
Combine the softened butter with both sugars in your mixer and beat until the mixture is smooth and has lightened in color.
After the butter and sugar are well mixed, add the eggs one by one. Make sure to fully incorporate each egg before adding the next. Remember to scrape the sides of the bowl so all ingredients are evenly mixed.
In a different bowl, mix the flour, cocoa powder, baking soda, and salt.
Add this mixture to the wet ingredients gradually, mixing until just combined to avoid overworking the dough.
Use a tablespoon or a small scoop to form dough balls and place them on the baking sheets. Press each ball down slightly with the bottom of a glass for even baking.
Bake in the preheated oven for eight minutes. They should look slightly underdone in the center when taken out, which is perfect for achieving a chewy texture as they will firm up once cooled.
Let the cookies cool completely before decorating.
Melt the white chocolate in the microwave in short intervals, stirring well between each interval to prevent from burning. You can also melt the chocolate in a double boiler. Make sure to stir often.
Dip each cookie halfway into the chocolate, shake off the excess, then sprinkle with crushed peppermint candies.
Wait for the chocolate to harden before serving or storing the cookies.
More Cookie Recipes:
Christmas Meringue Cookies
Red Velvet Thumbprints
Iced Gingerbread Oatmeal Cookies
Christmas Tree Cookies
Tips for Making Chocolate Peppermint Cookies
Here are some tips for making these the best cookies
Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before using.
Don't Overbake: Cookies will continue to set as they cool, keeping them soft and chewy.
Cool Completely: Allow the cookies to cool completely before dipping into the chocolate. Warm cookies will melt the chocolate, making it harder to set.
Decorating: Add your crushed candies quickly before the chocolate sets.
Storage: Store dipped cookies between layers of parchment or wax paper so they don't stick together.
Storing Leftovers
Keep them in a cool, dry place for up to 4-5 days.
More Favorite Cookies
Chocolate Peppermint Cookies
Ingredients
- 1 ⅔ cups Flour
- 1 cup Cocoa Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Unsalted Butter softened
- 1 ¼ cups Sugar
- ¾ cup Brown Sugar
- 2 Eggs
- 2 teaspoons Peppermint Flavoring or Extract
- 16 ounces White Chocolate
- ¼-½ cup Crushed Peppermint Candies or Candy Canes
Instructions
- Preheat the oven to 350 degrees. Line a couple baking sheets with parchment and set aside.
- In the bowl of a stand mixer, mix together the butter, sugar and brown sugar. Cream until lighter in color and smooth.
- Add in the eggs and peppermint flavoring. Mix thoroughly - scraping the sides often.
- Add in the flour, cocoa powder, baking soda and salt. Mix until combined.
- Using a tablespoon or small ice cream scoop, scoop out cookie dough and roll into about 1 inch size dough balls.
- Place on the baking sheet and repeat until all the dough is gone. Using a flat bottomed drinking cup or similar, flatten the dough balls into a disc shape.
- Bake in the preheated oven for eight minutes. Cookies should be set around the edges and slightly shiny in the center.
- Allow to cool completely before dipping.
- When ready to dip, melt the white chocolate in a microwave safe bowl, heating in 30 second increments and stirring often.
- Holding the cookie on the edge, dip about half of the cookie into the white chocolate. Gently tap off the excess and allow it to drip back into the bowl. Place back on the parchment. Sprinkle with the crushed peppermint candies. Allow the white chocolate to set and harden.
