The Double Chocolate Peppermint Cookies are soft baked, rich double chocolate brownie cookies dipped in white chocolate and covered with peppermint candy canes. The perfect Christmas holiday cookie recipe.
It’s the most wonderful time of year! I have been baking up a storm these days. I even flew my daughter in from Utah to do 3 days of baking to create all of the fun and festive baking recipes being released on Modern Honey.
I am updating my 80 Christmas Cookie Recipes post almost daily so check back often to find delicious Christmas cookie recipes.
Let’s talk about these Double Chocolate Peppermint Cookies. They are soft, chocolate brownie cookies dipped in creamy white chocolate and topped with festive peppermint candy canes. They are not only beautiful and delicious but everyone loves them!
Chocolate Peppermint Cookies Ingredients:
- Butter — I suggest using unsalted butter in these cookies. If using salted butter, reduce salt to 1/8 teaspoon or just a pinch.
- Brown Sugar and Sugar — this helps to make the cookies fudgy and chewy in the center with slightly crisp edges.
- Egg — helps to bind the dough together.
- Vanilla and Peppermint Extract — a little peppermint extract goes a long way so start with a small amount and you can always add more! My favorite is Nielsen Massey peppermint extract.
- Unsweetened Cocoa Powder — this is unsweetened baking cocoa. I buy the Calebaut cocoa powder in bulk at Winco.
- Flour — all-purpose flour works great in these cookies.
- Baking Soda — helps the cookies rise in the oven.
- Salt — always brings out the flavor of baked goods.
- Chocolate Chips — I suggest using semi-sweet chocolate chips to offset the sweetness of the white chocolate and candy canes.
- White Chocolate — I suggest using Ghirardelli melting wafers since they melt so easily. See below for tips on melting white chocolate.
- Crushed Candy Canes — you can crush your own candy canes or buy pre-crushed candy canes at the grocery store.
What type of white chocolate should I use?
I suggest using high-quality white chocolate. For the easiest melting, I suggest using Ghirardelli Melting Wafers.
How to make Chocolate Peppermint White Chocolate Cookies:
- In a large mixing bowl, cream together softened butter, brown sugar, and sugar for 4 minutes, or until light and creamy.
- Add eggs and vanilla and mix for 1 minute longer. Add peppermint extract for a chocolate peppermint flavor. Start with 1/4 teaspoon and add as much as 1 teaspoon, depending on taste preference. Scrape the sides of the bowl.
- Stir in unsweetened cocoa powder, flour, baking soda, and salt. Fold in chocolate chips. I suggest using semi-sweet chocolate chips.
- Roll into balls and place on parchment-lined baking sheet. If you desire a flatter cookie, gently press down on the cookie dough ball with the palm of your hand.
- Bake for 9-10 minutes or until cookies begin to puff up and the sides begin to indent. Remove from oven and let sit for 5 minutes before removing from pan.
- Once the cookies have cooled, melt the white chocolate wafers, bars, or chips until melted. I suggest cooking in a microwave-safe bowl at 50% power in 30-second increments to ensure the white chocolate doesn’t burn. Stir after each cooking time.
- Dip half of each cookie into the melted white chocolate. Immediately sprinkle with crushed candy canes before the white chocolate hardens so the peppermint candies stick to the chocolate.
- Set on a cooling rack to set up. To expedite it, you can place in the freezer.
DON’T OVERBAKE!
These are meant to be soft, fudgy chocolate cookies so don’t overbake.
Variations and Substitutions:
If you want to add more white chocolate, can use white chocolate chips inside the cookie instead of semi-sweet chocolate chips.
Instead of crushed peppermint candy canes, you can use Andes peppermint baking chips.
Storage:
These white chocolate dipped chocolate cookies can be stored in an airtight container at room temperature for several days.
These cookies do freeze well but I suggest freezing them after the white chocolate hardens on the cookies.
Christmas Cookie Recipes:
Here are some popular, crowd-pleasing Christmas Cookie Recipes:
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Pin ItPreheat oven to 350 degrees. In a large mixing bowl, cream together softened butter, brown sugar, and sugar for 4 minutes, or until light and creamy.
Add eggs and vanilla and mix for 1 minute longer. Add peppermint extract for a chocolate peppermint flavor. Start with 1/4 teaspoon and add as much as 1 teaspoon, depending on taste preference. Scrape the sides of the bowl.
Stir in unsweetened cocoa powder, flour, baking soda, and salt. Fold in chocolate chips. I suggest using semi-sweet chocolate chips.
Roll into balls and place on parchment-lined baking sheet. If you desire a flatter cookie, gently press down on the cookie dough ball with the palm of your hand. Bake for 9-10 minutes or until cookies begin to puff up and the sides begin to indent. Remove from oven and let sit for 5 minutes before removing from pan.
Bake for 9-10 minutes or until cookies begin to puff up and the sides begin to indent. Remove from oven and let sit for 5 minutes before removing from pan.
Once the cookies have cooled, melt the white chocolate wafers, bars, or chips until melted. I suggest cooking in a microwave-safe bowl at 50% power in 30-second increments to ensure the white chocolate doesn't burn. Stir after each cooking time.
Dip half of each cookie into the melted white chocolate. Immediately sprinkle with crushed candy canes before the white chocolate hardens so the peppermint candies stick to the chocolate.
Set on a cooling rack to set up. To expedite it, you can place in the freezer.
Calories: 318kcal, Carbohydrates: 52g, Protein: 6g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 14mg, Sodium: 719mg, Potassium: 192mg, Fiber: 3g, Sugar: 21g, Vitamin A: 26IU, Calcium: 27mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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