Double Chocolate Peppermint Cookies
Gorgeous chocolate peppermint cookies dipped in dark chocolate, sprinkled with crushed peppermint candies, and drizzled with white chocolate. These double chocolate peppermint cookies are truly a "death by chocolate" cookie. Perfect for holiday baking and cookie exchanges!
Servings 30 cookies
Ingredients
- Dry ingredients:
- 2 ½ cups (300g) all-purpose flour
- ½ cup (40g) unsweetened cocoa powder (I used Ghirardelli)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- Optional if you want mocha peppermint cookies: 1 tablespoon espresso powder or instant coffee
- Wet ingredients:
- 1 cup (226g) salted butter, softened
- 1 cup (213g) packed brown sugar
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 large egg
- 1 egg yolk
- Mix-ins:
- 1 cup (180g) dark chocolate chips (can also use semi-sweet)
- Topping:
- 1 ½ cups (225g) dark chocolate chips
- ½ cup (90g) white chocolate chips + 1 teaspoon coconut oil
- ½ cup (96g) crushed peppermint candies (or a few crushed candy canes will also work)
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Also stir in espresso powder (or instant coffee) if you want to make these peppermint mocha cookies.
- Mix wet ingredients: In the bowl of an electric mixer, use the paddle attachment to cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 1-2 minutes. Add in vanilla extract, peppermint extract, egg, and egg yolk. Beat again until well combined, about 30 seconds longer.
- Combine wet and dry ingredients: Add in dry ingredients and mix on low until just combined and the dough forms. Fold in 1 cup of chocolate chips with a wooden spoon.
- Use a 1-ounce cookie scoop to grab about 2 tablespoons of dough, then roll dough into balls and place on the cookie sheet, leaving at least 2 inches apart from one another. (You’ll need to bake in batches.) Flatten each dough ball slightly with the palm of your hand.
- Bake the cookies: Bake for 9 to 10 minutes or until the edges of the cookies are set but the middle is still slightly underbaked. Allow cookies to cool for 5 minutes on the baking sheet before transferring them to a wire rack to finish cooling. Repeat with remaining dough.
- Make the topping: Once cookies have completely cooled, they are ready for dipping. Place chocolate chips in a small pot and place over low heat, stirring until chocolate is melted and smooth. You can also melt the chocolate in the microwave by placing the chocolate in a microwave safe bowl and microwave on high in 30 second intervals, stirring in between, until chocolate is melted. Once ready, dip cookies halfway in chocolate then place them back on a cooling rack or onto parchment paper to avoid a mess. Sprinkle chocolate with crushed peppermint candies.
- Next, melt the white chocolate and coconut oil the same way you did the chocolate in the previous step. Use a small spoon to drizzle the white chocolate all over the cookies diagonally. It doesn’t have to be perfect and should be festive and fun!
- Place cookies back on the cooling rack or parchment paper and allow the chocolate to harden completely. Makes 30 cookies.
Notes
To make dairy-free: feel free to use vegan butter, dairy-free chocolate chips, and dairy-free white chocolate chips.
To make vegan: I haven’t tested these with a flax egg, but I think it could work just fine! Then be sure to follow the dairy-free instructions.
Check out the full post for tips, tricks, and more answers to your recipe questions!