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
Scale
- 3/4 cup unsalted butter, room temp
- 1 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg + 1 egg yolk
- 3/4 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1 1/2 cup flour
- 1 tsp vanilla extract or peppermint extract
- 3/4 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.