Chocolate Peppermint Cookies
User Reviews
4.8
Chocolate Peppermint Cookies
Description
These Chocolate Peppermint Cookies are made by combining dry ingredients including flour, cocoa powder, espresso powder, baking powder, cornstarch, and salt. The butter and chocolate chips are melted together with vanilla and peppermint extracts, and then folded into whipped eggs and sugars before mixing in the dry ingredients. The peppermint extract provides a clear mint flavor that brightens the rich chocolate base.
The dough is chilled for at least 10 minutes, which prevents excessive spreading during baking and helps the cookies maintain a thick, slightly chewy texture with soft centers. They bake at 350°F until set but still soft, with a shiny, somewhat gooey appearance after removal from the oven that firms upon cooling.
The cookies are topped with crushed candy canes for an added crunchy peppermint garnish and optionally flaky sea salt for contrast. They can be frozen for up to 3 months and stored in airtight containers at room temperature for several days. Watching the chocolate carefully while melting prevents burning and bitterness.
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. butter unsalted
- 1 cup chocolate chips milk chocolate, semi-sweet, or dark
- 1 tsp. vanilla extract
- 1 tsp. peppermint extract
- 2 large egg room temperature
- 3/4 cup brown sugar packed, dark or light
- 1/4 cup white sugar
- 1 cup white chocolate chips or melting wafers
- 1 Tbsp. coconut oil melted
- 1/3 cup candy cane crushed 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
- Chill the cookie dough for at least 10 minutes before baking to prevent spreading and achieve thicker cookies.
- Cookies can be frozen for up to 3 months and stored at room temperature in an airtight container for up to 5 days.
- Cookies may seem gooey when warm but firm up completely once cooled.
- When melting chocolate and butter, watch closely to avoid burning the chocolate.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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