Chocolate Peppermint Cookies
These Chocolate Peppermint Cookies are a festive holiday treat that combines rich, fudgy chocolate with refreshing peppermint flavor. Each soft and chewy cookie is dipped in creamy white chocolate, sprinkled with crushed candy canes, and topped with a delightful peppermint bark finish. Perfect for gifting, cookie exchanges, or enjoying with a warm mug of cocoa, these cookies bring the holiday spirit to every bite!
Servings 14 cookies
Calories 340kcal
Ingredients
- ½ cup semi-sweet chocolate chopped (or chocolate chips) (85 grams)
- ½ cup unsalted butter 113 grams
- 1 cup Domino® Granulated Sugar 200 grams
- 1 large egg room temperature
- 1 tsp vanilla extract
- ¼ tsp peppermint extract
- 1 cup all-purpose flour 127 grams
- ½ cup unsweetened cocoa powder 50 grams
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup mini chocolate chips 170 grams
Peppermint Bark
- 1 cup white chocolate chopped (170 grams)
- 1 tsp shortening or vegetable oil
- ⅛ tsp peppermint extract
- ½ cup crushed peppermint candy
Instructions
- Place the chopped chocolate in a bowl, melt the chocolate by microwaving for 30 second intervals, stirring in between, until the chocolate has evenly melted. Let it cool down for about 10 minutes.
- In a large mixing bowl, beat the butter with an electric mixer for 1 minute over medium speed.
- Add the sugar to the bowl and beat for another 2 minutes.
- Add the egg and beat the ingredients at medium speed for another minute. Scrape the bowl and beat again for another 30 to 60 seconds, until well incorporated.
- Add the melted and cooled chocolate to the bowl and mix on low to combine.
- Next, add the vanilla and peppermint extract and mix.
- Add the flour, cocoa powder, baking powder, baking soda, and salt to the bowl.
- Mix the batter on low speed, until the flour has incorporated with the batter. Then, add the chocolate chips and mix to combine.
- Using a cookie scoop, form cookie dough balls with about 2 tablespoons of dough per cookie. Place them on a baking sheet. Roll each cookie between your hands to form a smooth ball. If the dough is sticking, place the balls in the fridge for 5 to 10 minutes, until you are able to roll it without sticking to your hands.
- Place the cookies in the freezer while you pre-heat the oven.
Baking
- Pre-heat the oven to 350ºF. Place the cookie dough balls on a baking sheet lined with parchment paper or a silicone mat. The cookies should be about 2 inches apart.
- Bake the cookies in the oven for about 10 to 12 minutes. The cookies will still look very soft when they are done baking, but they will harden up as they cool down. They are done baking when they look set around the edges.
- Let the cookies cool down for at least 30 minutes.
Peppermint Bark
- Place the chopped white chocolate in a medium bowl. Melt the chocolate by microwaving it for 15 second intervals, stirring in between.
- When the chocolate has melted entirely, add the shortening and the peppermint extract, and stir to combine.
- Dip the half of each cookie in the melted white chocolate then place the cookies on a baking sheet lined with parchment paper or silicone mat.
- Sprinkle some of the crushed candy cane on top of the chocolate.
Storage
- Store the cookies at room temperature, in an airtight container for up to 3 days.
Notes
White chocolate: make sure to use good quality white chocolate to ensure a smooth creamy coating. Often times the white chocolate chips from the store aren't real white chocolate, so they won't melt nicely. Look for white chocolate baking bars, such as Lindt or Ghirardelli, or white chocolate chips from Callebaut.
Chilling: To ensure the cookies will have the best texture and shape, freeze the dough for at least 15 minutes before baking.
Make ahead: You can make the cookie dough ahead, freeze it on a baking sheet for at least 1 hour before placing inside of a ziplock bag and keep in the freezer for up to 2 months. To bake, simply bake from frozen, no need to thaw.
Nutrition
Serving: 1 cookie | Calories: 340kcal