Soft and chewy chocolate cookies drizzled with white chocolate and topped with crushed candy canes? Yes please! These homemade dark chocolate peppermint cookies deserve to be front and center on your Christmas cookie plate!
This weekend marks the beginning of December, and it is now officially, undeniably the holiday season! Ain't no shame in my Christmas music game anymore! (Not that I ever really had any shame, even in October.)
And since the holidays are just around the corner, it's time to get busy baking Christmas cookies. Raise your hand if you'll be whipping up a batch (or two!) this weekend! I'm planning to decorate the house for Christmas this weekend, and I always like to decorate with a glass of eggnog and a plate of cookies, so I'll be baking a batch this weekend for sure.
I have so many classic Christmas cookie recipes that I love (like these Gingerbread Snowflake Cookies - the most popular recipe on my site! - and my favorite chewy Molasses Cookies), but it's always fun to add new favorites to the Christmas cookie tin. That's were these Dark Chocolate Peppermint Cookies come in! Alex and I couldn't help devouring the test batches, and I know these cookies are going to be a BIG hit with our family and friends this year!
These cookies begin with a fudgy dark chocolate cookie. It's the kind of chocolate cookie that could satisfy a craving for brownies because they're just so rich and chocolatey. These cookies are amazing all on their own, but the holidays deserve a little extra, so we won't stop there!
We'll add a drizzle of white chocolate to each cookie because it's beautiful and it tastes good! (Tip: Be sure to use white chocolate melting wafers, NOT white chocolate morsels. White chocolate morsels will become thick and goopy when melted and will re-harden very quickly, making it nearly impossible to achieve a nice drizzle.)
Finally, we'll top the cookies with crushed candy cane pieces!
Pretty enough for any holiday cookie display, I promise these Dark Chocolate Peppermint Cookies taste even better than they look!
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Dark Chocolate Peppermint Cookies
- Total Time: about 1.5 hours (does not include time for dough to chill before baking or cookies to cool before decorating)
- Yield: makes 3 dozen cookies 1x
Description
Soft and chewy chocolate cookies drizzled with white chocolate and topped with crushed candy canes? Yes please! These homemade dark chocolate peppermint cookies deserve to be front and center on your Christmas cookie plate!
Ingredients
- 1 cup all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 tsp. baking soda
- ⅛ tsp. salt
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg, room temperature
- 1 tsp. vanilla extract
- 2 T milk
- 1 cup white chocolate melting wafers
- 4 peppermint candy canes, crushed
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl or the bowl of a stand mixer, beat the butter on high speed until smooth. Add both sugars and cream with the butter on high speed until fluffy, about 1 minute, scraping the sides of the bowl as needed. Add the egg and vanilla and beat on high speed until combined.
- Slowly add the flour mixture to the butter mixture and mix on low speed until combined. Then add the milk and beat until blended. The dough will be wet and sticky. Cover the bowl of dough with plastic wrap and refrigerate for 2 to 3 hours.
- After the dough has chilled, roll the dough into balls, using about 1 Tablespoon of dough for each ball. (Because the dough is sticky this will be a messy process, so you may want to keep a paper towel handy or wash your hands once or twice between rolling.) Place the balls of dough on a cookie sheet and return to the fridge to chill again for 30 minutes. Preheat the oven to 350°F while the dough chills.
- After the balls have chilled and the oven has preheated, place the balls of dough about 3 inches apart on cookie sheets lined with silicone mats or parchment paper. Bake for 10 minutes or until the centers of each cookie puff up and the tops begin to crackle. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
- When the cookies have cooled completely, melt the white chocolate and use a spoon or squirt bottle to drizzle the white chocolate onto each cookie. Top each cookie with the crushed candy cane bits so that they stick to the melted chocolate.
Notes
Once the chocolate hardens, the cookies can be stacked and stored in an airtight container at room temperature for up to a week.
Chocolate cookie dough recipe adapted from Sally’s Cookie Addiction.
- Prep Time: 35 minutes
- Cook Time: 10 minutes per tray
- Category: Dessert, Cookies
Keywords: dark chocolate cookies, fudgy cookies, white chocolate, peppermint, candy cane
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