Chocolate Peppermint Cookies
These Chocolate Peppermint Cookies are loaded with dark chocolate and peppermint flavors. They are soft and chewy with lots of chocolate chips, then decorated with white chocolate and candy cane pieces. The BEST Cookie for Christmas cookie trays.
Servings: 20 cookies
Ingredients
- 8 tbsp Butter room temperature
- 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1 Egg room temperature
- 1 tsp Vanilla Extract
- 1 tsp Peppermint Extract
- 1 cup Flour
- 10 tbsp Guittard Cocoa Rouge Cocoa Powder or unsweetened dark cocoa powder
- 1 tsp Baking Soda
- 2 tsp Espresso Powder or 1 tbsp Instant Coffee Powder
- 1/8 tsp Salt
- 1 cup Guittard Extra Dark Chocolate Chips semi-sweet chocolate chips
- 8 oz White Chocolate Melting Disks
- 1/4 cup Candy Canes crushed
Instructions
- In a large bowl, whisk together the flour, cocoa powder, baking soda, espresso powder and salt until blended. Set aside.
- In another large bowl, cream the butter, brown sugar and sugar until light and fluffy.
- Add in egg, vanilla and peppermint extract and beat until incorporated.
- Scrape down bowl as needed.
- Gradually, add prepared dry ingredients to the bowl while beating on low until combined.
- Fold in the chocolate chips until well distributed.
- Cover and refrigerate at least 3 hours.
- Preheat oven to 350.
- Line baking sheet with silicone mat or parchment paper.
- Scoop into roughly 1 1/2 tablespoon balls and place on prepared tray about 2-3" apart.
- Bake for 11-12 minutes until edges appear set (centers will still look soft). Allow to cool.
- Put white chocolate in microwave safe bowl and cook for 30 seconds and stirring until fully melted.
- Dip each cooled cookie half way into the white chocolate and place onto parchment or silicone lined try.
- Sprinkle white chocolate side with crushed candy cane.
- Refrigerate for 1 hour to help set.
Notes
- Use high quality dark cocoa to achieve the best flavor and color. I used Guittard Rouge Cocoa.
- Use softened butter but not overly softened greasy butter.
- Properly measure the flour with either a kitchen scale or by using the fluff and spoon method.
- Do not over-mix your cookie dough.
- After baking for 8 minutes toss a couple chips on top if you like (this is just to make them look pretty). Work quickly to get oven door closed, the heat is escaping.
- Use something like a cookie ring or English Muffin/Biscuit ring to round your cookie as soon as you remove cookies from the oven.
- Use white chocolate melting wafers or white chocolate chips with a tsp of shortening for dipping. I prefer the wafers as they tend to set quicker and better.
- Use pre-crushed candy cane pieces to speed up the cookie decorating process.
- Add a dusting of Sea Salt like Maldon Sea Salt Flakes for another added flavor and texture if you choose.
Nutrition
Calories: 223kcal | Carbohydrates: 29g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 131mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 156IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 1mg