So excited to share another day of our 12 Days of Christmas Cookies! These Chocolate Peppermint Cookies will totally knock your socks off. And they’re absolutely gorgeous on a cookie tray or wrapped as a gift. Santa may want you to leave him one of these on Christmas Eve. 😉
The cookie batter itself does not contain any peppermints or peppermint extract. It’s a ridiculously chocolaty cookie that then gets drizzled with melted white chocolate (use the good kind) and then gets a healthy sprinkling of crushed peppermint.
Crushing the peppermint is the fun part. I like to use candy canes because they are easier to crush than the round peppermint candies. Just throw a few candy canes into a sealed plastic bag and whack it with a rolling pin a few times. You get perfectly tiny pieces of peppermint, and a therapy session at the same time!
These cookies have an entire cup of cocoa powder. 😁 Yes, that’s a lot. But we’re not adding any melted chocolate or chocolate chips, so we really need the intensity of the cocoa. These were adapted from Christina Tosi’s chocolate cookies, but a lot easier to make. Her cookies require two kinds of chocolate and have to be chilled before baking. Don’t get me wrong, those cookies are GOOD, and super salty, which I love. But, they are a much denser and crispier cookie. I prefer soft and chewy so I made some changes, and I think you’ll like this version.
To make the cookies, start by beating the butter, sugar and corn syrup together for 5 minutes on medium-high speed. Use a spatula to scrape down the sides and bottom of the bowl every minutes or so. Add the egg and yolk and continue beating and scraping for another 2 minutes.
In a separate bowl, combine all of the dry ingredients and whisk to combine. Add to the butter mixture in 2 batches, mixing until the dough is formed. Be careful not to overmix.
The cookie dough can go straight into the oven. I bake them for exactly 13 minutes to get crisp edges and chewy centers. Every oven is different, so try baking one or two cookies, letting them cool a bit, and then determining if the next batch needs more or less time. Since the cookies are so dark, it’s hard to tell when they are ready, so this is the testing method I use to determine baking times in my oven.
This dough does freeze really well. Use a medium scoop to scoop out rounds of dough onto a parchment lined baking sheet. You can put them right up next to each other. Pop the baking sheet in the freezer for 15-20 minutes. Take them out and place them in a tightly sealed plastic bag and put them back in the freezer. They will stay good for a month in the freezer. Thaw for 30 minutes before baking.
Once the cookies are cooled, you can decorate. Melt 3 oz. of good white chocolate in a microwave safe bowl. White chocolate is very temperamental and burns easily. So it’s best to reduce the microwave to 50% and heat for only 10 seconds at a time. When the chocolate is almost completely melted, continue stirring until all of the last little bits are smooth and shiny. If there is still some solid pieces, heat for just 5 seconds and continue stirring.
Place the chocolate into a plastic bag and cut a very tiny tip off the edge of the bag to create a small opening. Drizzle the chocolate over 1/3 of the cookie, then immediately sprinkle the peppermint bits over the chocolate. Leave the cookies until the chocolate has completely set. I like to do this on a parchment lined baking sheet and then I pop them in the fridge for just a minute or so to make the chocolate set faster.
Chocolate Peppermint CookiesCourse: DessertDifficulty: Easy
The calories content are for the cookies only. This does not include the addition of white chocolate or peppermints.
Butter, softened 226g
(1 1/4 cups)
Corn Syrup 50g
1 Egg + 1 Yolk
All Purpose Flour 195g
(1 1/4 cups)
Cocoa Powder 100g
Baking Soda 1 tsp
Salt 1 tsp
White Chocolate 9 oz.
5 Candy Canes
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Place the candy canes in a sealed plastic bag. Use a wooden rolling pin to break up the candy canes into tiny pieces. Set aside.
- Beat the butter, sugar and corn syrup on medium-high speed for 5 minutes, scraping down the sides and bottom of the bowl every minute.
- Add the egg and the yolk and continue to beat and scrape for another 2 minutes.
- In a separate bowl, combine all of the dry ingredients and whisk to combine.
- Add the dry ingredients to the butter mixture in two batches, mixing on low speed until the dough forms. Be careful not to overmix.
- Use a medium sized scoop to scoop out the dough, leaving 2 inches between each cookie.
- Bake for 12-13 minutes. Cool completely.
- Melt the white chocolate in a microwave safe bowl. Add to a plastic bag and cut a small tip off the bag. Drizzle the white chocolate over 1/3 of each cookie and then immediately sprinkle the crushed candy cane pieces over the white chocolate.
- See blog post for more information on determining the best bake time for your oven.