Chewy Chocolate Peppermint Cookies

These double chocolate peppermint cookies have become my holiday signature dessert that friends and family request year after year. The rich chocolate base with white chocolate chips creates the perfect canvas for the refreshing peppermint flavor, while the white chocolate dip and crushed candy topping make them festive and irresistible.

I first made these cookies during a snowstorm when my children were small, and the minty aroma filling our home became synonymous with holiday magic. Now they help me crush the peppermint candies each December as part of our tradition.

Ingredients

• Unsalted butter: At room temperature ensures proper creaming and texture
• Light brown sugar: Adds moisture and a deeper caramel flavor than white sugar would
• Dutch processed cocoa powder: Provides a richer chocolate flavor than natural cocoa
• White chocolate chips: Inside AND for dipping creates double the luxury
• Peppermint extract: Gives that signature holiday flavor without overwhelming
• Crushed peppermint candies: Add festive color and delightful crunch

Step-by-Step Instructions

Prepare Your Station:

Preheat your oven to 350°F and line your baking sheet with parchment paper. Having everything ready beforehand makes the process smoother. I like to measure all ingredients before starting so the mixing process is uninterrupted.

Cream The Base:

Beat the room temperature butter and brown sugar together until noticeably lighter in color and fluffier in texture. This crucial step incorporates air that helps the cookies rise properly. A stand mixer takes about 2 minutes while hand whisking requires about 5 minutes of vigorous effort.

Add Wet Ingredients:

Mix in the egg, vanilla extract, and peppermint extract until fully incorporated. The mixture should look smooth and glossy at this point. I find the combination of vanilla and peppermint creates more depth than peppermint alone.

Combine Dry Ingredients:

Sift together the flour, cocoa powder, baking soda, and salt in a separate bowl. Sifting removes any lumps in the cocoa powder and ensures even distribution of the leavening agents. When measuring cocoa powder, use a spoon to fill your measuring cup rather than scooping directly to avoid compacting.

Create The Dough:

Gently mix the dry ingredients into the butter mixture until just combined. Overmixing at this stage will develop too much gluten, resulting in tough cookies. The dough will be thick and fudgy looking.

Add White Chocolate:

Fold in the white chocolate chips with a rubber spatula, distributing them evenly throughout the dough. The contrast between the dark cookie and white chips creates both visual appeal and flavor complexity.

Portion And Bake:

Scoop approximately 1½ inch dough balls onto your prepared baking sheet, leaving 2 inches between each. These cookies will spread as they bake. Look for slightly firm edges with centers that appear just set around 10-12 minutes. The cookies will finish setting as they cool.

Prepare The Dipping Chocolate:

Set up a double boiler by placing chopped white chocolate and coconut oil in a heat safe bowl over simmering water. Stir gently until completely melted and smooth. The coconut oil helps thin the chocolate for easier dipping and creates a shinier finish.

Dip And Decorate:

Once cookies are completely cooled, dip each halfway into the white chocolate, allowing excess to drip off. Immediately sprinkle with crushed peppermint candies before the chocolate sets. Work quickly as the chocolate will begin to harden fairly fast.

Pin

The secret to these cookies is quality white chocolate. I learned after many batches that using real white chocolate with cocoa butter rather than candy melts makes an enormous difference in both taste and how well the coating adheres to the cookies.

Make Ahead Options

These double chocolate peppermint cookies actually taste even better the day after baking as the flavors have time to meld together. For make ahead options, you can prepare the dough and refrigerate it for up to 3 days before baking. Simply let it come closer to room temperature before scooping. Alternatively, scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag for up to a month. Bake straight from frozen, adding 1-2 minutes to the baking time.

Pin

Perfect Cookie Texture Tips

The secret to achieving that perfect chewy center with slightly crisp edges lies in the baking time. When you remove these cookies from the oven, they should look slightly underdone in the center. They will continue cooking on the hot baking sheet for a few minutes after removal. If you prefer a crispier cookie throughout, simply add 1-2 minutes to the baking time. For ultra soft cookies, reduce the baking time by 1 minute. The cookies should never brown dramatically, as they are chocolate based, you are looking for the edges to appear set while the centers still look slightly soft.

Flavor Variations

While the peppermint version is perfect for the holidays, this versatile chocolate cookie base works beautifully with other flavor combinations throughout the year. Try orange extract instead of peppermint for a chocolate orange cookie, or add espresso powder to the chocolate base for a mocha version. You can also substitute the white chocolate chips with dark chocolate chunks, toffee bits, or even chopped nuts. For summer gatherings, consider dipping in dark chocolate instead of white and topping with flaky sea salt for a sophisticated twist.

Frequently Asked Questions About the Recipe

→ Can I make these cookies ahead of time?

Yes! These cookies can be made 3-4 days ahead and stored in an airtight container. For longer storage, you can freeze the unbaked dough balls for up to 3 months, then bake from frozen (adding 1-2 minutes to the baking time).

→ What if I can't find peppermint extract?

If peppermint extract isn't available, you can use a smaller amount of food-grade peppermint oil (start with just a few drops as it's more concentrated). Alternatively, omit it and rely on the crushed peppermint candies for flavor.

→ Can I use natural cocoa powder instead of Dutch processed?

While Dutch processed cocoa is recommended for its smoother flavor, natural cocoa powder can be substituted. However, this may change the cookie's flavor profile slightly and affect the rising properties. Consider adding an extra 1/8 teaspoon of baking soda to compensate.

→ How do I know when these cookies are done baking?

These dark chocolate cookies can be tricky to judge for doneness. Look for slightly firm edges while the centers still appear soft—they'll continue cooking as they cool. For chewy cookies, it's better to slightly underbake than overbake.

→ Can I use candy canes instead of peppermint candies?

Absolutely! Crushed candy canes work perfectly for the peppermint topping. Simply place them in a sealed plastic bag and crush with a rolling pin or heavy object until you have pieces of your desired size.

→ Why is my white chocolate seizing when I try to melt it?

White chocolate is sensitive to heat and moisture. Be sure your double boiler water isn't touching the bowl, keep the heat low, and ensure all utensils are completely dry. Adding the coconut oil helps create a smoother consistency. For best results, chop the chocolate into small, uniform pieces before melting.