Dark Chocolate Peppermint Cookies

These Dark Chocolate Peppermint Cookies are the perfect holiday cookies. Not only do they have candy cane crunch and flavor in every bite, but they’re so pretty! The white chocolate glaze is perfect against the dark chocolate cookie, and they’re easy to make and are delicious. Just don’t ask my husband how many he eats when I make these!

Dutch process cocoa powder is the secret ingredient in these cookies. Do yourself a favor and get the good stuff. Dutch process cocoa powder, unsweetened, has a richer, deeper chocolate flavor than regular cocoa powder 

But there’s dark chocolate chunks in these cookies, too, which adds even more dark chocolate flavor.

The chocolate pairs perfectly with the candy cane flavor. There’s a touch of peppermint extract in the cookies, but the real star is the crushed candy canes sprinkled on top, and glued in place by the white chocolate drizzle.

Perfect in cookie exchanges, on holiday dessert plates, or even for Christmas gift giving, these holiday cookies are terrific!

Ingredients

• Salted butter – Melted.
• All-purpose flour 
• Unsweetened cocoa powder – I recommend Dutch process cocoa powder.
• Baking powder
• Baking soda
• Dark brown sugar
• Sugar
• Eggs – Room temperature.
• Peppermint extract
• Dark chocolate – Finely chopped.
• White chocolate chips
• Crushed candy canes – About 2.

How To Make Chocolate Peppermint Cookies

1. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper. 
2. Melt the butter over low heat in a small saucepan or in the microwave, then set it aside to cool slightly.
3. Whisk together the flour, cocoa powder, baking powder, baking soda in a large bowl.
4. Combine the melted butter and sugars in another large bowl. Stir them together until the mixture is smooth and well-blended.
5. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the peppermint extract.
6. Fold the dry ingredients into the wet mixture until just combined, making sure there are no streaks of flour.
7. Mix in the finely chopped dark chocolate.
8. Scoop the dough into 2-tablespoon portions using a cookie scoop or measuring spoon. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie.
9. Bake the cookies for about 11 minutes, or until the cookies are puffed and slightly cracked on top. Let them cool on the baking sheet for 5 minutes then transfer them to a wire rack.
10. Melt the white chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
11. Drizzle the melted white chocolate over the cooled cookies using a piping bag or a zip-top bag with a small corner snipped off.
12. Sprinkle the crushed candy canes on top of the chocolate drizzle while it’s still wet. Let the cookies sit until the chocolate hardens.

Step-By-Step Process

Chef Jenn’s Tips

• Let the butter cool slightly before adding it to the sugars to avoid cooking the eggs when they’re added later.
• If you want to save time, you can prep the cookie dough in advance and refrigerate it for up to 24 hours before baking.
• When melting chocolate in the microwave, make sure to stir frequently to prevent scorching.
• For a more uniform drizzle, use a piping bag or plastic bag with a small tip cut off.

Recommended

Serving Suggestion

These cookies are the perfect treat to round off a cozy winter meal. Pair them with a hot cup of cocoa or even a peppermint latte for an extra indulgent dessert. Or, if you’re entertaining, serve cocktails with these cookies. Here’s how to make a snowball drink.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. If you want to make them ahead of time, they freeze beautifully—just layer them between sheets of wax paper and store them in a freezer-safe container for up to 3 months. When you’re ready to serve, let them thaw at room temperature and they’ll taste just as fresh as the day you baked them.