Death by Chocolate Peppermint Cookies
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Course
Dessert, Baked Goods
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Cuisine
American
Death by Chocolate Peppermint Cookies
Description
The recipe combines all-purpose flour, cocoa powder, baking soda, salt, and optional espresso powder to create a deep chocolate base. Wet ingredients include softened unsalted butter, brown and granulated sugars, vanilla and peppermint extracts, and eggs. After mixing dry and wet components, chocolate chips are folded in. The dough is portioned, shaped flat, and baked until the edges crackle while centers remain tender.
Once cooled slightly, the cookies are coated in a melted blend of dark and white chocolate with coconut oil, then sprinkled with crushed peppermint candy for a festive finish. The peppermint extract and candies provide a distinct minty contrast to the rich chocolate, while the cocoa and espresso notes deepen the flavor complexity. The texture balances soft centers with a slightly crisp edge.
These cookies combine chocolate and peppermint elements making them a suitable dessert or treat especially in colder seasons. Their intense chocolate flavor is balanced by bright peppermint, making them an option for special occasions or holiday treats.
Additional tips in the notes include freezing cookie dough and baked cookies, helping with make-ahead preparation and storage.
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder used Ghirardelli brand
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- espresso powder or 1 tablespoon instant coffee; 2 teaspoons; optional for mocha peppermint cookies
- Wet Ingredients:
- 1 cup butter unsalted, softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 egg large
- 1 egg yolk
- Mix ins:
- ¾ cup dark chocolate chips can also use semi-sweet
- For the coating:
- 1 ½ cups dark chocolate chips
- 1/2 cup white chocolate chips plus 1 teaspoon coconut oil
- 1/2 cup coconut oil plus 1 teaspoon coconut oil
- ½ cup peppermint candies crushed; or a few crushed candy canes
Instructions
- Preheat oven to 350 degrees F. Line a large baking pan with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Also stir in espresso powder (or instant coffee) if you want to make these peppermint mocha cookies.
- In the bowl of an electric mixer, cream together butter and sugars until light and fluffy, about 1-2 minutes.
- Add in vanilla extract, peppermint extract, egg and egg yolk; beat again until well combined smooth and creamy; about 30 seconds longer.
- Add in dry ingredients and mix on low until just combined and the dough forms. Fold in ¾ cup chocolate chips.
- Use a cookie scoop to grab about 2 tablespoonful of dough, then roll dough balls and place on cookie sheet, leaving at least 2 inches apart from one another. Flatten with the palm of your hand.
- Bake for 10-12 minutes or until edges begins to set and crackle. Remove and allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling. Repeat with remaining dough.
- Once cookies have completely cooled, they are ready for dipping! Place chocolate chips in a small pot and place over low heat, stirring until chocolate is melted and smooth. You can also melt the chocolate in the microwave by placing the chocolate in a microwave safe bowl and microwave on high in 30 second intervals, stirring in between, until chocolate is melted. Once ready, dip cookies halfway in chocolate then place them back on cooling rack or onto wax paper or parchment paper to avoid a mess. Sprinkle chocolate with crushed peppermint candies.
- Next melt the white chocolate and coconut oil the same way you did the chocolate in the previous step. Use a small spoon to drizzle the white chocolate all over the cookies diagonally. It doesn’t have to be perfect and should be festive and fun!
- Place cookies back on cooling rack or wax paper and allow the chocolate to harden completely. Makes 22-24 cookies.
Notes
- Cookie dough and baked cookies can be frozen for later use.
- Espresso powder is optional but adds depth and mocha flavor.
User Reviews
Overall Rating
4.9
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