Chocolate Peppermint Cookies Recipe
Chocolate peppermint cookies are rich, soft and chewy chocolate cookies filled with melty chocolate chips and sweet peppermint flavor. These peppermint chocolate cookies are topped with crushed peppermint candy. They’re the perfect easy to make holiday cookie.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 - 2 baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
Ingredients
- 2 cups (240 g) all purpose flour
- 2 teaspoons espresso powder
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar
- 1 cup (200 g) granulated sugar
- ¾ cup (60 g) Dutch processed cocoa powder
- 2 large eggs, room temperature
- 1 - 2 teaspoons (5 - 10 ml) peppermint extract
- 1 teaspoon vanilla extract
- 1 cup (170 g) chocolate chips
- ¼ - ½ cup crushed peppermint candy
Instructions
- In a mixing bowl whisk together the flour, cornstarch, baking soda, and salt until well combined. Set aside for now.2 cups (240 g) all purpose flour, 2 teaspoons espresso powder, 1 teaspoon cornstarch, 1 teaspoon baking soda, ½ teaspoon salt
- In the bowl of a stand mixer fitted with paddle attachment, cream together the butter, light brown sugar and granulated sugar on medium speed for 2 - 3 minutes or until the butter and sugars are well combined.1 cup (226 g) unsalted butter, room temperature, 1 cup (200 g) light brown sugar, 1 cup (200 g) granulated sugar
- On low, cream in the cocoa powder, eggs, vanilla extract and peppermint extract one at a time until smooth and well combined. Mix the dry ingredients into the wet until just combined. Gently fold in the chocolate chips until well combined.¾ cup (60 g) Dutch processed cocoa powder, 2 large eggs, room temperature, 1 - 2 teaspoons (5 - 10 ml) peppermint extract , 1 teaspoon vanilla extract , 1 cup (170 g) chocolate chips
- Cover the cookie dough and transfer to the fridge to chill for 30 minutes - 2 hours. Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper.
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the chocolate chip chocolate cookie dough into ballsand place them onto the lined baking sheet about 3 inches (8 cm) apart.
- Bake at 350 F (177 C) for 10 - 12 minutes until the edges are set and tops of the cookies are slightly puffed. As soon as the cookies come out of the oven, reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. In a circular motion, gently nudge the edges back into a round shape. While the cookies are still hot from the oven, sprinkle and gently press the crushed peppermint candy to the hot cookie.¼ - ½ cup crushed peppermint candy
- Cool the soft and fudgy cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy. Alternatively, melt dark chocolate or white chocolate, drizzle on top of each cookie or dip half of each cooled cookie in the chocolate and then top the wet chocolate with the crushed peppermint pieces.
Notes
Store: Place the double chocolate peppermint chocolate cookies in an airtight container. Store at room temperature for up to one week. Cookies taste the best when enjoyed in 2 - 3 days.
Chocolate or White Chocolate Topping: Melt 8 - 12 oz. white chocolate (or dark chocolate) with 1 teaspoon coconut oil. Whisk together until smooth and well combined. Dip half of each cooled cookie into the white chocolate. Sprinkle on crushed peppermint candy on top of the wet chocolate, set and enjoy.
Peppermint Frosting: Cream together ½ cup (113 g) room temperature butter with 2 ½ cups (300 g) powdered sugar and 1 teaspoon peppermint extract until smooth and well combined. Top each cooled cookie with a dollop of frosting and some crushed candy cane pieces.
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