Dark Chocolate Peppermint Cookies
Dark Chocolate Peppermint Cookies bring festive flavors with a crunchy candy cane topping and a drizzle of white chocolate. Soft and chewy, they’re easy to make and perfect for gifting or holiday dessert platters. Try them with a hot cocoa for a cozy treat!
Ingredients
- 1 cup salted butter melted
- 2 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder I recommend Dutch process cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup dark brown sugar packed
- ¾ cup sugar
- 2 eggs room temperature
- 2 teaspoons peppermint extract
- 3 ½ ounces 70% dark chocolate finely chopped
- 3 ½ ounces white chocolate chips
- 2 tablespoons crushed candy canes about 2
Instructions
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Melt the butter over low heat in a small saucepan or in the microwave, then set it aside to cool slightly.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Combine the melted butter and sugars in another large bowl. Stir them together until the mixture is smooth and well-blended.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the peppermint extract.
- Fold in the dry ingredients, then stir in the chopped dark chocolate.
- Scoop the dough into 2-tablespoon portions and place 2 inches apart on the baking sheets.
- Bake for about 11 minutes, until puffed and lightly cracked.
- Cool on the pan for 5 minutes, then transfer to a rack.
- Melt the white chocolate, drizzle over cookies, and sprinkle with crushed candy canes. Let set before serving.
Notes
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.
Nutrition
Serving: 1cookieCalories: 151kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 76mgPotassium: 68mgFiber: 1gSugar: 12gVitamin A: 173IUVitamin C: 0.01mgCalcium: 25mgIron: 1mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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