Double Chocolate Peppermint Cookies
Double chocolate peppermint cookies are what holiday dreams are made of! They're sweet, full of chocolate, and perfectly minty. I use both white chocolate and dark chocolate for the perfect combination of chocolate flavors. The cookies are then dipped in white chocolate and sprinkled with peppermint to make them so cute & festive!
Servings: 16 cookies
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- ½ cup light or dark brown sugar
- 2 eggs room temperature
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 1½ cups all-purpose flour spoon & leveled
- 1 cup cocoa powder (I used dark 100% cacao)
- 1 tsp sea salt
- 1 tsp baking soda
- ½ tsp baking powder
- 2½ cups white chocolate chips (half for the dough, half for melting)
- ½ cup finely chopped peppermit bits for topping
Instructions
- In a large mixing bowl or a stand mixer, beat together the butter and sugars until well combined.
- Next, add in the eggs, vanilla extract, and peppermint extract. Mix until combined.
- Pour in the flour, cocoa powder, sea salt, baking soda, & baking powder. Mix well until everything is incorporated.
- Add in 1 cup of the white chocolate chip. With a spatula or wooden spoon, fold in the chocolate. You don't HAVE to add in the chips but I love the extra addition in the actual cookie.
- Refrigerate the dough for at least 30 minutes. It helps to scoop the dough as well as the flavors to marinate together! Meanwhile, preheat your oven to 350F degrees.
- Once the dough has chilled, scoop (I use this large cookie scoop, but you can always use your hands or a spoon!) out onto a lined baking sheet (I typically use parchment paper or a silpat). My dough made 16-17 cookies.
- Bake cookies for about 12-15 minutes until edges are done and the center is soft but cooked through. Let the cookies cool on the baking sheet for 5-10 minutes, and then move to a wire rack.
- Once the cookies are cooled completely, melt the remaining 1½ cups of white chocolate chips (either in the microwave or slowly on the stovetop). Dip or drizzle each cookie with white chocolate. Sprinkle with crushed up peppermint bits or candy cane.
- You can either leave them out to harden or place them in the fridge for about 15-20 minutes to harden the chocolate! Store in an airtight container on the counter for 4-5 days! Enjoy!
Notes
For Storing: Store in an airtight container on the counter for 4-5 days! If you add a slice of bread into the container it will help it to stay moist/ soft.
For Freezing: You can freeze the cookie dough into balls in a freezer bag and let thaw on the baking sheet while preheating the oven. Cook according to the directions, but you may have to add a few minutes. Then continue with the white chocolate. OR freeze a completely cooled & iced cookie in a freezer bag. Thaw on the counter whenever you want a cookie! You won't even know it was frozen!