Double chocolate peppermint cookies are fun, festive and is a delicious holiday treat. These chocolaty, chewy and soft cookies are dipped in white chocolate and then sprinkled with crushed candy canes.
This time of the year is perfect for baking. Most of all I enjoy baking cookies. Who can say no to a double chocolate peppermint cookie dipped in white chocolate? This cookie is the perfect addition to your holiday cookie box. These double chocolate peppermint cookies are soft and chewy. They are dipped into white chocolate and sprinkled with crushed candy canes. These chocolate peppermint cookies will definitely become your favorite holiday cookie.
Ingredients needed for white chocolate peppermint cookies
- Unsalted butter
- Brown sugar and granulated sugar
- Egg
- Vanilla extract or peppermint extract
- Baking soda
- Unsweetened cocoa
- Flour
- Chocolate chips
- White chocolate
- Crushed candy canes
Making the chocolate chip peppermint cookies
- Combine dry ingredients: Stir flour, baking soda and cocoa powder. Set aside.
- Combine the rest of ingredients: Beat butter and sugars until light and fluffy. Add the egg, egg yolk and peppermint extract. Beat until combined.
- Combine the two mixture together: Add the flour mixture and mix on low speed until just combined. Fold in chocolate chips.
- Chill: Chill the dough for at least two hours. This creates depth and flavor to the cookie.
- Shape and bake: Scoop the dough out by using a rounded tablespoon and shape into a ball. Place cookie dough on baking sheet about 2 inches apart. Bake the cookies for 8-10 minutes. Cool on baking sheet for 5-10 minutes then transfer to cooling rack to cool completely.
- Dip in white chocolate: Melt white chocolate in an microwave safe bowl. Stirring every 30 seconds until chocolate is melted. Dip the cookies halfway into the melted chocolate. Sprinkle with crushed candy canes.
Tips for success
- I would recommend chilling the dough for at least 2 hours. Chilling the dough helps the cookies not spread too much when they are baking. It also makes the dough easier to handle. The dough is a bit sticky after it has been mixed. However, if you are short on time chill the dough at least 1 hour or until it is easy to handle.
- Measure flour correctly by spooning the flour into the measuring cup then leveling the flour with a butter knife. Scooping the flour straight from the flour can cause the flour to compact resulting in drier cookies.
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PrintRecipe
Double Chocolate Peppermint Cookies
Chewy, soft and peppermint-y cookies. Dipped in white chocolate and sprinkled with crushed candy canes. These cookies are fun, festive and a delicious holiday treat.
- Prep Time: 15 min.
- Cook Time: 10 minutes
- Total Time: 2 hours & 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
Ingredients
- ¾ cup unsalted butter, room temp
- 1 cup brown sugar
- ⅓ cup granulated sugar
- 1 egg + 1 egg yolk
- ¾ cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1 ½ cup flour
- 1 tsp vanilla extract or peppermint extract
- ¾ cup semi-sweet chocolate chips
- 7 oz. white chocolate
- Crushed candy canes
Instructions
- Stir flour, baking soda and cocoa powder. Set aside.
- Beat butter and sugars until light and fluffy.
- Add the egg, egg yolk and peppermint extract. Beat until combined.
- Add the flour mixture and mix on low speed until just combined. Fold in chocolate chips.
- Cover and chill the dough for at least 2 hours.
- Preheat oven to 350 F. Line large baking sheet with parchment paper.
- Scoop the dough out by using a rounded tablespoon and shape into balls. Place cookie dough balls on baking sheet about 2 inches apart.
- Bake the cookies for 8-10 minutes. Cool on baking sheet for 10 minutes then transfer to cooling rack to cool completely.
- Melt white chocolate in a microwave safe bowl. Stirring every 30 seconds until chocolate is melted. Dip the cookies halfway in the melted chocolate. Sprinkle with crushed candy canes.
Notes
- handle. The dough is a bit sticky after it has been mixed. However, if you are short on time chill the dough at least 1 hour or until it is easy to handle.
- Measure flour correctly by spooning the flour into the measuring cup then leveling the flour with a butter knife. Scooping the flour straight from the flour can cause the flour to compact resulting in drier cookies.
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