Haaay! So let’s talk Christmas cookie recipes. It wouldn’t be a real Christmas without peppermint cookies. With chocolate. And white chocolate. So Double Chocolate Peppermint Cookies is it then.
I stumbled upon this basic chocolate chip cookie recipe by accident in college. I just guessed the amounts and ended up with the chewiest, fudgy, tastiest chocolate chip cookie ever. It’s rich in chocolate flavor and the perfect base for tons and tons of white chocolate chips.
I’m not kidding, I ate 1 of these cookies (sometimes 2) a day until they were gone. So…. Yes.
How to make Double Chocolate Peppermint Cookies
To make the perfectly fluffy chocolate chip cookie, you need to add butter and sugar lots Time to whip together. The butter and sugar should pale slightly and look slightly beaten when you’re done mixing. Mixing the ingredients by hand takes a good five minutes! Just consider it your upper body workout of the day and time will fly by.
Once you’ve whipped the butter and sugar properly, you can add the egg and peppermint extract. Under no circumstances add more peppermint extract than this recipe calls for. You can add more chocolate chips and mix-ins if you like, but if you add more extract your cookies run the risk of tasting like mouthwash (um, gross).
After you have mixed in the dry ingredients, you can portion the dough and roll into balls. That’s right, this Chocolate Peppermint Cookie Recipe requires no refrigeration! My pleasure.
To make the white chocolate coating for these peppermint cookies, you need to combine melted white chocolate with some coconut oil. The coconut oil keeps the white chocolate from setting completely and keeps these cookies nice and fluffy. If you’re feeling extra festive (I know you are!), sprinkle some crushed mints on top of the white chocolate before it hardens. It’s a small gesture, but it looks impressive!
Chewy Double Chocolate Peppermint Cookies dipped in white chocolate and coated in peppermints. So perfect for the holidays!
Units:
ingredients
- 1/2 Cup unsalted butter, room temperature
- 1 Cup light brown sugar, packed
- 1 egg, room temperature
- 2 teaspoons vanilla extract.
- 1 teaspoon Peppermint Extract
- 1/3 Cup Duth processed cocoa powder
- 1 Cup all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon Salt
- 3/4 Cup white chocolate chips
for the white chocolate dip
- 7 oz high quality white chocolate, chopped
- 1 teaspoon coconut oil
- 1/2 Cup crushed mints
instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, cream together the butter and brown sugar until the mixture is light and fluffy (about 2 minutes with a KitchenAid, about 5 minutes with a hand mixer). Add egg, vanilla and peppermint extract.
- In another bowl, mix together the flour, cocoa powder, baking soda, and salt. Next, add the dry ingredients to the butter mixture and stir until just combined. Gently fold in the white chocolate chips, being careful not to over-mix the batter.
- Scoop about 1½ inch balls of dough onto a baking sheet, leaving about 2 inches of space between each ball of dough. Bake for 10-12 minutes, checking the consistency of the cookies. Let come to room temperature on a cooling rack.
- To make the white chocolate, place chopped white chocolate and coconut oil in a double boiler and stir gently until melted. Dip each cookie in the white chocolate, sprinkle with crushed mints, then place back on the cooling rack until the chocolate sets.
More Peppermint Desserts from Broma Bakery:
Peppermint Crinkle Cookies
Vegan Peppermint Fudge Ripple Ice Cream
Peppermint Bark Brownies
Oreos covered with mint chocolate
The ultimate peppermint hot chocolate
