Chocolate Peppermint Cookies recipe with dark cocoa, dipped in white chocolate, and sprinkled with crushed candy canes, is great for your list of Holiday gift ideas. This is one of my favorite Holiday desserts and as a bonus, they smell amazing while baking in the oven.
I love cookies in general, but cookies that combine chocolate and peppermint together, well, they might just be at the top of my list, especially during the holiday season.
There is nothing quite like crushed candy canes on top of delicious fudgy cookies to catapult you into the Christmas spirit. Any peppermint extract cookies, for that matter, have this effect on me.
Tips for these delicious white chocolate peppermint cookies:
- When you remove the cookies from the oven, they will look puffed up and not done cooking- they actually are supposed to look like that at the end of their cooking time. They will flatten out a bit after cooling a few minutes and resemble chocolate peppermint crinkle cookies.
- You will want to use a double boiler to melt the candy melts or white chocolate chips, whichever you choose to use. The best way to melt the white chocolate to a perfect dipping consistency is to follow these steps:
- After the water has started boiling in your double boiler, place about 1 tablespoon of crisco shortening in the top of the double boiler. Melt the crisco to a clear liquid. This only takes about one minute to melt.
- Turn off the heat under the double boiler, and pour the white chocolate into the top of the double boiler. Stir constantly until the chocolate is smooth and melted.
- Pour the melted chocolate into a narrow topped bowl or wide topped mug, whichever works best for the size of your cookies. You just want the chocolate to be deep enough to cover about 1/3 to 1/2 of the cookie. This part is SO fun. You really cannot mess up the dipping. Just have fun with it. To crush the candy canes, place about 6 full sized candy canes in a ziploc bag and use a large metal spoon to crush the canes. I used a heavy metal soup serving spoon, and it worked well.
I love the soft fudgy cookies combined with the white chocolate candy shell. Two contrasting textures with lots of flavor in this chocolate mint cookies recipe. SO good.
These are simple peppermint cookies to whip up, however, they taste like you’ve been in the kitchen all day. And, they look so darn festive, these dark chocolate peppermint cookies are the perfect Holiday gift.
Dark Chocolate Peppermint Cookies
Chocolate Peppermint Cookies recipe with dark cocoa, dipped in white chocolate, and sprinkled with crushed candy canes is great for your list of Holiday gift ideas.
- 2 cups all-purpose flour
- 1/2 cup dark cocoa powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs, room temperature
- 1 tsp peppermint extract
- 1 10 oz bag of white candy melts or white chocolate bar or chips
- 6 regular sized candy canes, crushed
Whisk together flour, cocoa powder, baking soda, and kosher salt in a medium bowl. Set aside.
Using a stand mixer, beat the butter and sugars on medium high speed until light and fluffy. This should take about 2 minutes. Reduce the speed to medium and add the eggs and peppermint extract. Beat until well combined.
Gradually add flour mixture and mix until just combined.
Chill the dough in the fridge for at least 1 hour or overnight.
Preheat oven to 350 degrees and line baking sheets with parchment paper.
Using a medium cookie scooper, scoop out dough balls and place onto baking sheet. I was able to place 10 dough balls on each baking sheet.
Bake cookies for about 10 minutes, or until the middle is set. Cookies will look puffy at first, but will flatten out within a few minutes of cooling.
Cool on the baking pans for 5 minutes. Transfer them to a wire rack to cool completely.
Dip cookies in melted white chocolate candy melts or white chocolate bar or chips, and place on parchment lined baking sheet. Sprinkle the crushed candy canes on the white chocolate. Allow cookies to set for about 30 minutes.
Adapted from Liv for Cake