Double Chocolate Peppermint Cookies Recipe
These Double Chocolate Peppermint Cookies combine rich cocoa and chocolate chips with a festive peppermint twist. Soft, fudgy cookies are dipped in creamy white chocolate and sprinkled with crushed candy canes for a perfect holiday treat. Ideal for chocolate lovers and peppermint fans alike, these cookies offer a delightful balance of deep chocolate flavor and refreshing mint.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 1 hour 30 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 ⅔ cup all-purpose flour (spoon and level)
- 1 cup unsweetened cocoa powder (spoon and level)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1¼ cups granulated sugar
- 3/4 cups light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Chocolate & Peppermint
- 1 cup chocolate chips
- 12 ounces vanilla candy coating (or substitute white chocolate chips)
- 1½ teaspoons pure peppermint extract
- 1/2 cup crushed candy canes (approximately 20 mini candy canes)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Stir thoroughly and set aside.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream the softened butter for about 2 minutes until fluffy. Gradually add the granulated sugar and light brown sugar, mixing well until combined.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, then add the pure vanilla extract, mixing until smooth.
- Incorporate Dry Ingredients: Slowly add the dry ingredients to the wet ingredients in small batches, mixing gently to avoid overmixing. Once combined, fold in the chocolate chips evenly throughout the dough.
- Chill Dough: Wrap the cookie dough in parchment paper, forming it into a disk shape. Refrigerate for at least one hour to firm up, which helps control spread during baking.
- Portion Cookies: Using a heaping, rounded tablespoon scoop, portion the dough onto the prepared baking sheet, spacing them adequately to allow for slight spreading.
- Bake: Bake the cookies in the preheated oven for exactly 8 minutes. The tops should appear just set and no longer wet. Remove from oven and let cookies sit on the baking sheet for 5 minutes to finish setting.
- Cool: Transfer the cookies to a cooling rack and allow them to cool completely before decorating.
- Melt Candy Coating: In a microwave-safe bowl, melt the vanilla candy coating or white chocolate chips for 1-2 minutes, stirring every 30 seconds until smooth.
- Add Peppermint Extract: Stir the pure peppermint extract into the melted candy coating, blending thoroughly.
- Dip and Decorate: Dip one side of each cooled cookie into the peppermint white chocolate coating. Immediately sprinkle the dipped side with crushed candy canes. Place the decorated cookies onto a parchment-lined tray to allow the coating to set.
Notes
- Ensure butter is softened but not melted for best creaming results.
- Do not overmix the dough; this helps keep the cookies tender and fudgy.
- Chilling the dough is essential to prevent excessive spreading during baking.
- If white chocolate is not available, vanilla candy coating is a great substitute for the peppermint dip.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: double chocolate cookies, peppermint cookies, holiday cookies, chocolate peppermint, white chocolate dipped cookies, festive cookies
