Chocolate Peppermint Cookies
User Reviews
4.8
174 reviews
Excellent
Chocolate Peppermint Cookies
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Chocolate Peppermint Cookies have everything you long for in a cookie during the holiday season: rich chocolate flavor, lots of peppermint-y goodness, velvety smooth white chocolate and peppermint candy canes. Hiiii chewy, soft, dream cookie!
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Ingredients
- 1 3/4 cup all purpose flour, spooned and leveled
- 1/4 cup cocoa powder
- 2 tsp. espresso powder
- 1 tsp. baking powder
- 1 tsp. cornstarch
- 1/2 tsp. salt
- 8 Tbsp. unsalted butter
- 1 cup chocolate chips (you can use milk chocolate, semi-sweet, or dark)
- 1 tsp. vanilla extract
- 1 tsp. peppermint extract
- 2 large eggs, room temperature
- 3/4 cup brown sugar, packed (dark or light)
- 1/4 cup white sugar
- 1 cup white chocolate chips or melting wafers work great!
- 1 Tbsp. coconut oil, melted
- 1/3 cup crushed candy canes for garnish
- flaky sea salt (optional)
Instructions
- Combine dry ingredients in a medium sized bowl: flour, cocoa powder, espresso powder cornstarch, baking powder, and salt. Whisk and set aside.
- In a small saucepan over medium-low heat, melt the chocolate chips and butter. Stir just until ingredients are melted and be careful to watch so chocolate doesn't burn. Remove from heat, stir in vanilla and peppermint extracts and cool.
- Using a stand-mixer fitted with the whisk attachment, whisk the eggs and sugars for 3-4 minutes or until thick and pale in color.
- Using a rubber spatula, stir in the cooled chocolate/butter mixture until well combined.
- Add in the flour mixture and fold until combined, avoid over-mixing. Dough will look shiny.
- Chill cookie dough in fridge for at least 10 minutes so batter can thicken and look more like cookie dough. (Chilling the dough will also help the cookies bake up thicker & help prevent spreading). Preheat oven to 350°F while dough chills.
- Scoop batter using a cookie scoop so cookies come out even in size and place on a baking sheet or cookie sheet lined with parchment paper or a silicone baking mat.
- Bake for 10-12 minutes. (Will make ~18 cookies using a 2 Tbsp. scoop)
- Allow to cool on cookie sheet for 5 minutes, then transfer to wire rack to cool completely.
- Melt white chocolate chips and coconut oil in a microwavable safe bowl in 30 seconds increments, stirring in between, until smooth.
- Dip one side of the baked cookies into the white chocolate and add crushed peppermint candies and a sprinkle of flaky sea salt (optional).
Notes
- The cookies will spread if you don’t allow the batter to rest. It will look very wet, shiny, and almost gooey at first. Allowing the batter to chill in the fridge for just 10 minutes gives the dough a chance to firm up and act more like a cookie dough.
- Cookies can be frozen for up to 3 months.
- Store cookies in an air-tight container at room temperature for up to 5 days.
- Cookies might look gooey when you pull them out, but once they cool they will firm up and be perfect!
- When melting the chocolate chips and butter be sure to watch it carefully so the chocolate doesn’t burn.
Nutrition Information
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Serving
1cookie
Calories
449kcal
(22%)
Carbohydrates
60g
(20%)
Protein
5g
(10%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
70mg
(23%)
Sodium
190mg
(8%)
Potassium
252mg
(7%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
355IU
(7%)
Vitamin C
1mg
(1%)
Calcium
97mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 449kcal | 22% |
| Carbohydrates | 60g | 20% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 190mg | 8% |
| Potassium | 252mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
174 reviews
Excellent
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