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Peppermint Chocolate Cookies Recipe

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★★★★★

4.7 from 332 reviews

These peppermint cookies feature a rich chocolate base coated in dark chocolate, beautifully drizzled with white chocolate and topped with crushed peppermint candies for a festive and delicious treat perfect for the holiday season.

Ingredients

Scale

Cookie Dough

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt

Chocolate Coating and Topping

  • 8 oz (225g) dark chocolate (good quality chocolate bars or chips)
  • 4 oz (113g) white chocolate, melted for drizzling
  • 1/2 cup crushed peppermint candies or candy canes

Instructions

  1. Make the Chocolate Cookie Base: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream together softened butter and granulated sugar using a mixer until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until fully combined. In a separate bowl, whisk the flour, unsweetened cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined to form a soft, non-sticky dough.
  2. Shape and Bake Cookies: Roll out the dough on a floured surface to about 1/4 inch thickness. Use a 2.5 to 3 inch round cookie cutter to cut out cookies. Place them on the prepared baking sheets. Bake for 10-12 minutes until firm around the edges. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  3. Coat the Cookies with Dark Chocolate: Melt the dark chocolate using a double boiler or in the microwave in 30-second intervals, stirring between each until smooth. Dip each cooled cookie into the melted dark chocolate, covering the top completely. Allow excess chocolate to drip off, then place back on parchment paper. Refrigerate for 10-15 minutes to set the coating.
  4. Add White Chocolate Drizzle: Melt the white chocolate using the same method as the dark chocolate. Drizzle it over the chocolate-coated cookies in a zig-zag pattern using a spoon or piping bag.
  5. Sprinkle with Crushed Peppermint: Before the white chocolate hardens, sprinkle crushed peppermint candies over each cookie and gently press to adhere. Allow the cookies to cool completely until the chocolate is fully set. You can refrigerate for an additional 10-15 minutes to speed this process.

Notes

  • Use good quality dark and white chocolate for the best flavor and coating texture.
  • The dough should be soft but not sticky; add a little flour if too sticky to handle.
  • Allow cookies to cool completely before dipping in chocolate to prevent melting.
  • Store cookies in an airtight container at room temperature or refrigerate for longer shelf life.
  • Crushed peppermint candies add festive flavor and texture, but can be substituted with candy cane pieces.

Keywords: peppermint cookies, chocolate peppermint cookies, holiday cookies, chocolate dipped cookies, white chocolate drizzle

Find it online: https://freshrecipehub.com/peppermint-chocolate-cookies-recipe/