These chocolate peppermint cookies are packed with 3 different types of chocolate and then topped with crushed candy canes! They are incredibly rich, indulgent, and perfect for any winter occasion! Go ahead and add these to your Christmas gift baskets so that everyone can enjoy them!
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Instructions
Get ready by preheating your oven to 350°F (175°C).
In a mixing bowl with a hand mixer, or in the bowl of your stand mixer, cream together your butter, white granulated sugar, and brown sugar until nice and smooth.
Next, add in the room temperature egg, vanilla extract, baking soda, salt, and optional espresso powder and mix until everything is combined and smooth. Then, slowly add in the flour and cocoa powder until a soft dough forms.
Gently fold in the dark chocolate chips.
Prepare your cookies by rolling the dough into equal-sized balls and then placing them onto your baking sheet. Gently flatten the cookies using the bottom of a cup.
Bake the cookies in the oven at 350°F (175°C) for 7-9 minutes, or until they have puffed up and are no longer shiny.
Remove the cookies from the oven and allow them to cool completely.
While the cookies are cooling, place your white baking chocolate into a microwave-safe bowl and heat it in 30-second increments, stirring in between, until melted. Drizzle the melted white chocolate over the cookies.
Repeat this process with the semisweet baking chocolate. Drizzle it over the cookies and then immediately top the cookies with the crushed candy canes.
Allow the chocolate on the cookies to set completely before serving.
Notes
Room-temperature ingredients are the secret to really smooth cookie dough! They also bake more evenly and quickly.
You can crush your candy canes by placing them into a zip-top storage bag and rolling a rolling pin over them or pressing on them with a skillet.
Adding the espresso powder will make the chocolate flavor of the cookies really pop!
To store: In a sealed container, your cookies can be kept at room temperature for up to 3 days.
To freeze: These cookies are best frozen before adding the chocolate drizzle or candy canes. Once completely cool, freeze them on a baking sheet for 1-2 hours and then transfer them to a storage bag. They can be frozen for up to 8 months. Simply allow them to thaw at room temperature before adding on the drizzle and candy canes.
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