Twas the night before Christmas and what’s everyone craving? Chocolate Peppermint Cookies of course!
You know how most of my home decor this Christmas has been black and white? Well, I figure why stop there. I need to carry this theme into my holiday baking too! So guess what I whipped up? A dark chocolate peppermint cookie dipped in white chocolate — it’s the perfect holiday cookie!
Although, you may have noticed I sneaked in a little traditional red with the candy cane bits. But it adds the best crunch and sweetness to the cookie so I just couldn’t resist.
My Chocolate Peppermint Cookie has a little something for everyone. There’s a soft, brownie like batter for those cake lovers. It also has a sweet white chocolate coating for all the chocolate lovers. And to top it all off….little peppermint sprinkles for all who want just a little crunch. It’s really a whole party for the senses!
And you know what else I love about this recipe. It’s super easy to make. Just toss everything in the mixer and in five minutes, the batter is ready to scoop onto the baking sheets. The longest part is waiting for the cookies to bake!
It’s the perfect cookie to give to family and friends too! They will think you spent hours making this treat, but your secret is totally safe with me. 😉
I’m going to try and hide all of these cookies in our Christmas pug cookie jar.
I know what you’re thinking…isn’t that where everyone looks for cookies? Well…the boys emptied out the cookie jar last week so everyone thinks it’s empty. Won’t they be in for a surprise if they pop that lid!
I have a little surprise for you too. I’ve teamed up with a few bloggers and they’re sharing their best holiday cookie recipes as well. Just scroll down to find the links to their posts!
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Chocolate Peppermint Cookies Dipped in White Chocolate
- 1 2/3 cups all-purpose flour
- 1 cup unsweetened pressed cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1 cup unsalted butter somewhat softened but still firm to the touch
- 1 1/4 cups granulated sugar
- 3/4 cups brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- 12 oz white chocolate chips
- 1/4 cup crushed finely crushed peppermint candy I used several candy canes
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Using a medium sized bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
In a bowl of an electric stand mixer, add the butter, granulated sugar and brown sugar. Using the paddle attachment, cream them together until well combined.
Slowly add one egg at a time and continue mixing. Then all in the vanilla and peppermint extract.
With the mixer turned down at the lowest setting, slowly add your flour mixture. Mix until just combined.
Scoop out approximately a tablespoon amount of batter and roll into a ball. Place on cookie sheets about two-inches apart. Flatten each ball down slightly with the palm of your hand.
Bake one sheet at time in the oven for about 8 minutes. Cookies may appear slightly under cooked in the middle.
Allow the cookies to cool on the baking sheet for at least five minutes before moving to a wire rack to cool completely.
Once cookies are cool, melt the white chocolate chips in an microwave safe bowl at 50% power in 30 second increments. Stir between intervals and continue this process until the chocolate is melted and smooth.
Dip half of the white cookie into the chocolate then transfer to parchment paper and sprinkle with the peppermint candy bits. Chill in the refrigerator for about 10 minutes to set the chocolate.