Chocolate Peppermint Cookies
User Reviews
5
Chocolate Peppermint Cookies
Description
Chocolate Peppermint Cookies feature a dough made with butter, granulated and brown sugars, and mint extract, blended with all-purpose flour, cocoa powder, baking soda, and salt to create a tender cookie base. White chocolate chips are folded in for bursts of sweetness. After baking, the cookies are cooled and then topped with melted dark chocolate and crushed candy canes, adding crunch and a refreshing peppermint note. The mint extract integrates through the dough, making the mint flavor subtle yet distinct.
The method uses creaming of butter and sugars to produce a light, fluffy dough, and careful hand-stirring of dry ingredients and milk to avoid toughness. Baking at 350°F for 10 minutes yields cookies that are slightly soft with gentle spreading. The decorative topping cools and hardens to provide a textural contrast.
These cookies can be served as holiday treats or anytime cookies with a minty chocolate flavor. The combination of white and dark chocolates along with peppermint makes them visually appealing and flavorful. They can be stored for up to two weeks in an airtight container or frozen either pre- or post-baking.
The recipe notes include tips like dipping the cookies halfway in white chocolate before adding candy cane for variation and suggest experimenting with different chocolate chips such as dark, milk, or butterscotch to modify sweetness and flavor profile.
Ingredients
- ½ cup butter
- ½ cup granulated sugar 100g
- ½ cup brown sugar 100g
- 1 teaspoon mint extract
- 1 cup all-purpose flour
- ⅔ cup unsweetened cocoa powder 56g
- 1 teaspoon baking soda aka bicarb of soda
- ¼ teaspoon salt
- 1 tablespoon milk
- 3.5 oz white chocolate chips
To decorate
- 3.5 oz dark chocolate
- 5 candy canes
Instructions
- Preheat the oven to 350°F / 180°C. Line two cookie sheets with baking parchment paper.
- Cream the butter and both sugars in a mixing bowl with an electric mixer until light and fluffy, then beat in the mint extract.
- In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together.
- Stir the milk and dry ingredients into the wet mixture by hand (don’t use the electric mixer or the dough will be tough).
- Stir in the chocolate, then roll tablespoons of the dough into balls, place onto the baking tray (don’t crowd them as they’ll spread), and press them down slightly with the heel of your hand.
- Bake for 10 minutes, then leave to cool on the tray for 2 minutes, then transfer to a wire rack to cool completely.
- Crush the candy canes (I put them into a bag and crush with a rolling pin).
- Melt the chocolate, then swirl onto the cooled cookies. Sprinkle with the crushed candy canes.
Notes
- Store cookies in an airtight container at room temperature for up to two weeks to keep freshness.
- Cookie dough and baked cookies can both be frozen; thaw dough overnight in the fridge and baked cookies at room temperature.
- For a festive variation, dip half the cookie in white chocolate before sprinkling crushed candy canes.
- Feel free to add extra chocolate chips of different types such as dark, milk, or butterscotch for flavor variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 15mg | 5% |
| Sodium | 86mg | 4% |
| Potassium | 119mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 158IU | 3% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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