Chocolate Chocolate Peppermint Cookies
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Chocolate Chocolate Peppermint Cookies
The Holiday baking season is here. For someone whose love language is baking, it’s a busy time of year! It’s December 5th and I’ve already made several batches of these cookies, several batches of caramels, fudge, sugar cookies, cakes, and taught a baking night at church. It’s busy but I love it. Baking can sometimes seem like a light thing, but I really feel like it’s a great way to connect with people around you. I love bringing treats to neighbors and friends. (Also love when they bring them to me too, ha.) Bring on the neighbor and friend treats.
These Chocolate Chocolate Peppermint Cookies are to die for. Not just because they’re cute – which they are – but because they have an extremely high butter content. The butter mixed with the cocoa, chocolate chips, and peppermint extract in the cookie makes just the cookie by itself amazing! Then add the white chocolate and crushed candy canes on top and it is a show stopping holiday treat. The white chocolate also preserves the cookie well making it a great gift option for teachers or friends. Throw a couple of these in a cello bag, tie with a little ribbon and voila, easy gift.
For these Chocolate Chocolate Peppermint cookies, you can buy pre-crushed peppermint candy canes nowadays but it isn’t nearly as fun as buying a pack of candy canes and letting you kids whack them in a Ziploc bag. Trust me, they’ll love that part.
For the white chocolate, I’d recommend using melting chocolate discs or almond bark, rather than just using white chocolate chips. I love these Ghiradelli melting discs. The white chocolate chips won’t set up as well. This melting chocolate is made to set hard, making the cookie easy to transport and no need to be chilled (though they do taste great chilled too).
Chocolate Chocolate Peppermint Cookies
Ingredients
Cookies
- 1 c. unsalted butter
- 1 1/2 c. white sugar
- 2 eggs
- 2 tsp. vanilla
- 1/8 tsp. peppermint extract
- 3/4 tsp. baking soda
- 2 tsp. cornstarch
- 2 c. flour
- 1/2 c. cocoa powder
- 2 c. chocolate chips (can use dark, milk, white, or mix)
Topping
- 10 oz. white chocolate melting discs (or almond bark) (about 1.5 c.)
- crushed candy canes
Instructions
Cookies
- Cream butter and sugar in a stand mixer with paddle attachment (or with hand beaters). Add eggs and extracts. Cream until incorporated.
- Slowly add combined dry ingredients, then chips.
- Scoop dough using 2-3 tbsp. cookie scoops onto a large baking sheet. Place in freezer for at least 25 minutes to set dough (can also chill them overnight).
- Remove from freezer and bake on a cookie sheet lined with parchment paper or a silicone mat, in preheated 350 degree oven for about 8 minutes. Look for the tops to be rounded and the top to be set – the inside will be gooey still but if the tops and edges look set it's done. Place cookie sheet on stove top to rest. You can use the back of a spatula to LIGHTLY press the rounded tops down on the cookie and get signature crinkle. I love to get these cracks on my cookies this way because typically cookies baked with the cracks are too dry inside for me. This way ensures the top is nice and set with some lovely cracks, but the insides are still nice and soft.
- Once out of oven, leave on baking sheet for 10-20 minutes until cookie sets. Chilling the dough means the edges will be well cooked but the inside will be soft. This tastes great but you need to be careful to set the cookie before moving it.
- Once they’ve set, chill for at least 20 minutes in fridge (or freezer) before dipping in white chocolate.
Topping the Cookies
- To melt the white chocolate, I like to use a double boiler. You can do it in the microwave but I find the chocolate hardens too quickly in the bowl for me to use when I microwave it. Place a small bowl on top of a pan with 2-3 inches of boiling water. Add the white chocolate melting chips or almond bark. Stir until melted.
- Meanwhile, line several cookie sheets with wax paper.
- Once cookies are chilled and white chocolate is melted, dip half of each cookie into the white chocolate. Immediately add crushed candy cane. If you wait too long the white chocolate can harden then the candy canes won’t stick.
- Let chocolate set before eating. These cookies store really well in the fridge – they taste great (and transport well) when chilled. Happy baking!
Are you going to bake these for the holidays? Perhaps another holiday treat or cookie? Let me know what you’ve got baking – and as always, tag me @plumstreetcollective if you make these Chocolate Chocolate Peppermint Cookies!
Happy baking!
These look so so yummy. The recipe doesn’t say how many eggs to use, I’m guessing two.
Thank you so much for letting me know – just updated it! And yes, it’s 2 eggs 😉
Can these be frozen and baked from frozen? Thanks!
Yep they can be!
These cookies are the best holiday cookie I’ve ever had. Wowed everyone!
I’m so glad you love them too! Thanks for the review!!
What should I use If I dont Have parchment paper???
You can use aluminum foil if you have that! Otherwise you can use cooking spray