Holiday Treats: 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.
YIELD: 2 Dozen PREP TIME: 10 minutes COOK TIME: 10 minutes TOTAL TIME: 20 minutes
- 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 a 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 a prepared baking sheet and bake for 16-18 minutes.
These Chocolate Peppermint Cookies are sure to be a family favorite this holiday season!