Chocolate Peppermint Cookies
If any cookie can steal the show at a holiday swap, it’s this chocolate peppermint favorite. Imagine a soft, fudgy chocolate base loaded with rich cocoa flavor, dotted with white chocolate chips, dipped in melted white chocolate, and finished with a sprinkle of crushed candy canes. These dreamy cookies are festive, decadent, and they’ll melt in your mouth and leave you reaching for seconds (or thirds, no judgment here).
Cocoa Powder
The secret to their rich chocolate flavor lies in the cocoa powder. Not all cocoa powders are created equal, and using a good one can take these cookies from “pretty good” to “absolutely incredible.” Natural cocoa has a classic, slightly tangy chocolate taste, while Dutch-processed cocoa is darker, smoother, and richer. For an especially indulgent cookie, Dutch-processed cocoa is the way to go.
Texture is where these cookies truly shine. The fudgy base, creamy white chocolate chips, silky white chocolate coating, and crunchy peppermint bits come together in every bite. It’s a mix of flavors and textures that feels like pure holiday magic.
Candy Cane Crunch
You can customize the candy cane topping depending on the look and crunch you want. Pulse the candies in a food processor for a fine, snowy dusting, or crush them with a rolling pin for larger, more dramatic pieces. Either way, they’ll look bakery-perfect.
Cookie Swap Showstopper
Planning to attend a cookie swap this year? These beauties are your ticket to winning hearts—and maybe even a little friendly competition. Their bold chocolate flavor and peppermint sparkle make them stand out among the usual suspects like sugar cookies and snickerdoodles. Plus, they’re just so darn pretty to look at. Trust me, everyone will be asking for the recipe.
The dough freezes wonderfully, so doubling the recipe is a smart move. Freeze the extra batch, thaw and bake whenever you need a taste of holiday cheer—if you can resist eating them all right away. So grab your apron, turn up the holiday music, and get baking. These cookies are ready to become your new seasonal tradition.
Chocolate Peppermint Cookies
Ingredients:
For the Cookie Dough:
- 1/2 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 egg
- 2 teaspoons vanilla extract
- 1/3 cup Dutch-processed cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup white chocolate chips
For the Coating:
- 7 ounces white chocolate, chopped
- 1 teaspoon coconut oil
- 1/2 cup crushed candy canes or peppermint candies
Directions:
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set near your workstation.
- In the bowl of a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, add the butter and brown sugar and beat on medium-high until the mixture becomes light and fluffy about 2 minutes. Add in the egg, and vanilla extract and mix to blend.
- In a small mixing bowl, add the flour, cocoa powder, baking soda, and salt; mix well. With the mixer on low, slowly add the dry ingredients to the butter mixture and beat on low until just combined.
- Using a large rubber tip spatula, gently fold in the white chocolate chips, do not overmix.
- Scoop 1 1/2-inch rounds of dough and place onto the prepared baking sheet, leaving about 2 inches between each. Place in the oven and bake for about 8-10 minutes, until slightly firm. Remove the cookies from the oven and allow to come to room temperature on a cooling rack.
- For the Coating: Once the cookies have cooled, place the white chocolate and coconut oil in a small microwave-safe dish and heat in 30-second increments until melted. Place a large piece of parchment paper under the cooling rack.
- Dip each cookie halfway into the white chocolate. Place back on the cooling rack and sprinkle with crushed candy canes or peppermint candies. Wait for the chocolate to harden before plating or packing.
