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5 from 1 vote

Chocolate Chocolate Peppermint Cookies

Keyword chocolate, cookies, holidaybaking, peppermint, whitechocolate
Servings 24 cookies (if using 2 tbsp. cookie scoop)
Author Shannon Lyon | Plum Street Collective

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!