Double Chocolate Peppermint Cookies
My Double Chocolate Peppermint Cookies are soft brownie cookies studded with chocolate chips, then dipped in white chocolate, and sprinkled with crushed candy canes for the perfect cookie swap or office party treat! Get the recipe, plus my best cookie sharing tips for the holiday season...
Servings: 36 cookies
Equipment
- 1" cookie scoop
- parchment paper
Ingredients
- 2 Tbsp unsalted butter
- 7 ounces semi sweet or bittersweet chocolate, cut in small pieces. You can also use good quality chocolate chips.
- 2 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla paste (or extract)
- 1/4 cup all purpose flour
- 1/4 tsp baking powder
- 3/4 cup chocolate chips. You can use semi sweet, bittersweet, or mini chips.
dipping chocolate
- 7 ounces white chocolate or white confectionary melts. This will be about a heaping cup.
- 2 tsp coconut oil
- 1/4 tsp oil based peppermint extract, optional I use McCormick Pure Peppermint Extract
peppermint garnish
- 1/4 cup crushed peppermint candy or candy canes
Instructions
- Preheat the oven to 375F Line baking sheets with parchment paper
- Put the butter and chocolate in a microwave safe bowl and heat on high for one minute. Remove and stir to melt the chocolate. Heat a little bit more if needed. When the mixture is smooth, set aside to cool.
- Beat the eggs and sugar in a stand mixer or with electric beaters until pale and thick. This will take several minutes.
- Add the slightly cooled chocolate to the eggs and sugar, and gently mix together. Blend in the vanilla.
- Whisk together the flour and baking powder and fold into the wet ingredients. Mix just until combined. Fold in the chocolate chips.
- Let the dough sit for about 15 minutes covered with a clean towel.
- Scoop out the dough with a rounded 1 inch scoop and put on a lined baking sheet. Keep the cookies 2 inches apart. If your scoops look wonky, wet your finger and smooth them out a little. Note: the batter will be a little tacky.
- Bake for about 7 minutes, or until dry on top and starting to crackle. They will be puffed at first but will flatten as they cool. Let cool for a minute or two on the baking sheet before transferring to a rack. Don't over bake these little cookies, you want them to be rich and chewy. I found 7 minutes to work every time. Let the cookies cool for a few minutes on the pan to firm up, then cool completely on a rack before dipping.
- Put the white chocolate or candy melts in a small microwave safe bowl, along with the coconut oil. icrowave for 60 seconds, then stir slowly to melt the chocolate. Stir in the peppermint extract, if using. If the candy is not completely melted, microwave again for 15 seconds, and continue to stir. If the mixture is very thick, you can add a little more coconut oil.
- Dip each cookie halfway into the chocolate, dust with a little crushed peppermint, and then set on parchment paper to dry.