Chocolate Peppermint Cookies
Chocolate and peppermint are one of my all time favorite holiday flavor combinations. So with Christmas just around the corner, these Chocolate Peppermint Cookies are the perfect holiday dessert.
To make these cookies I used my favorite Chocolate Chocolate Chip Cookie recipe, which as always is super simple to make. And to dress these cookies up for the holidays, I dipped them in white chocolate and SPRINKLED them with crushed candy canes.
These Chocolate Peppermint Cookies are sure to be a family favorite this holiday season! ♥♥
JUST A FEW BAKING TIPS:
✓ DON’T OVERMIX: With almost all my cookie recipes, I always make sure to remind you to not OVERMIX the cookie dough. Meaning, when you mix the flour mixture into the wet ingredients, only mix them together until just combined…you should still see some flour in your mixing bowl.
✓ SCOOPING THE COOKIE DOUGH: I always use a 1 Tablespoon cookie scoop, each cookie dough ball has “2 scoops” of cookie dough, meaning that each cookie dough ball is 2 Tablespoons in size. In my opinion, this is the perfect sized cookie. If you don’t have a cookie scoop, you can use an ice cream scooper but you will only need 1 ice cream scoop of cookie dough.
★ And to make it super easier for you to learn how to scoop the perfect cookie, I created a step-by-step guide on How To Scoop The Perfect Cookie!
✓ PEPPERMINT TOPPING: I used the Wilton Sprinkle Peppermint Crunch to top these cookies but you could also use regular candy canes and smash them up into little pieces.
STEP-BY-STEP GUIDE ON HOW TO MAKE THESE CHOCOLATE PEPPERMINT COOKIES:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup cocoa powder
- 12 Tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup dark brown sugar
- 1 Tablespoon vanilla extract
- 2 large eggs
- 1 1/2 cups milk chocolate chips
- additional chocolate chips, for topping
- 8 oz. white chocolate baking bar
- candy canes, crushed
PRE-STEP: Preheat oven to 370F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
STEP 1: Whisk together the flour, baking soda, salt, and cocoa powder in a medium size bowl. Set aside.
STEP 2: In a large bowl, using an electric or stand mixer, cream together the margarine, granulated sugar, dark brown sugar, and vanilla extract until combined.
STEP 3: Add eggs one at a time, mixing between each egg.
STEP 4: Add flour mixture and mix until just combined. DO NOT OVERMIX!
STEP 5: Using a spatula, stir in chocolate chips until combined.
STEP 6: Using a cookie scoop, scoop dough into balls about 2 Tablespoons each and place onto prepared baking sheet.
STEP 7: Bake for 10 minutes or cookies start to crack on top.
STEP 8: Immediately after taking cookies out of the oven, place additional chocolate chips on top of cookies, and let cool for 5 minutes on baking sheet before moving them to a wire rack.
STEP 9: Place white chocolate baking bar in a microwave safe bowl. Microwave for 15 seconds, stirring until completely melted. Dip each cookie halfway into the white chocolate and place onto baking sheet. Sprinkle with crushed peppermint.
* STORE: Cookies will stay fresh for up to 7 days in an airtight container, stored at room temperature.
* FREEZING: Roll the dough into balls and place them in an airtight container. You can freeze the cookie dough for up to 2 months. To bake, place frozen cookie dough balls onto prepared baking sheet and bake for 16-18 minutes.