Name: Chocolate Peppermint Cookies
Prep time: 35 min
Cook time: 36 min
Total time: 1 h 36 min
Ingredients: 1 3/4 cups all-purpose flour, spooned into the measuring cup and leveled; 1/3 cup unsweetened cocoa powder; 2 teaspoons espresso powder; 1 teaspoon baking powder; 1 teaspoon cornstarch; 1/2 teaspoon kosher salt; 1/2 cup salted butter; 1 cup semisweet chocolate chips; 1 teaspoon vanilla extract; 1 teaspoon peppermint extract; 2 large eggs, at room temperature; 3/4 cup packed light or dark brown sugar; 1/4 cup granulated sugar; 1 cup white chocolate chips or white melting wafers; 1 tablespoon coconut oil, melted; 1/3 cup crushed candy canes; Flaky sea salt, optional

Chocolate Peppermint Cookies

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These chocolate peppermint cookies have soft centers, a creamy white chocolate dip, and crushed candy cane crunch. A festive batch for cookie trays and sharing.

Author: Jennifer
Prep Time: 25 minutes
Chill Time (minimum): 10 minutes
Cook Time: 36 minutes
Total Time: 96 minutes
Yield: About 18 cookies 1x
Category: Dessert
Method: Baking

Ingredients

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Cookie Dough

1 3/4 cups all-purpose flour, spooned into the measuring cup and leveled
1/3 cup unsweetened cocoa powder
2 teaspoons espresso powder
1 teaspoon baking powder
1 teaspoon cornstarch
1/2 teaspoon kosher salt
1/2 cup salted butter
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2 large eggs, at room temperature
3/4 cup packed light or dark brown sugar
1/4 cup granulated sugar

White Chocolate Coating

1 cup white chocolate chips or white melting wafers
1 tablespoon coconut oil, melted
1/3 cup crushed candy canes
Flaky sea salt, optional

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Instructions

Line two baking sheets with parchment paper. Heat the oven to 350°F.
Place the salted butter and semisweet chocolate chips in a small saucepan over low heat. Stir frequently, removing the pan from the heat as soon as the mixture becomes smooth. Add both extracts and let cool until barely warm.
In a separate bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, cornstarch, and kosher salt.
Beat the eggs, brown sugar, and granulated sugar with an electric mixer for 3–4 minutes, until the mixture lightens in color and falls from the beaters in thick ribbons.
Fold the cooled chocolate mixture into the beaten eggs with a flexible spatula, scraping along the bottom of the bowl.
Add the dry ingredients and fold just until the flour disappears. The dough will be soft and glossy.
Refrigerate for at least 10 minutes, or until the dough is firm enough to scoop into mounds.
Portion the dough into approximately 2-tablespoon mounds, leaving about 2 inches between cookies on the prepared baking sheets. Bake six cookies per sheet.
Bake one sheet at a time on the center rack for 10–12 minutes. The edges should look set, while the centers should remain slightly soft. About 18 cookies require three batches.
Leave the cookies on the baking sheet for 5 minutes before moving them to a wire rack. Cool completely before decorating.
Combine the white chocolate and coconut oil in a dry, microwave-safe bowl. Microwave at half power in 20–30-second intervals, stirring thoroughly between intervals, until smooth.
Dip half of each cooled cookie into the coating, allowing excess chocolate to drip back into the bowl. Place the cookies on parchment paper.
Scatter crushed candy canes over the wet coating. Add a small pinch of flaky salt, if desired.
Allow the coating to set completely before serving or packing.

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Notes

Timing: Allow 20 minutes for cooling and 5 minutes for dipping (25 minutes combined, confirmed by Jennifer). The calculated total is 1 hour 36 minutes using 25 minutes prep, the 10-minute minimum chill, 36 minutes for three oven batches, and 25 minutes additional time. Allow the coating to set completely before packing.
Substitutions: Dark chocolate chips may replace the semisweet chips. Either light or dark brown sugar works; dark brown sugar gives a slightly deeper molasses flavor. Omit the espresso powder if preferred.
White melting wafers: Follow the package melting directions and omit the coconut oil unless needed to thin the coating.
Peppermint flavor: For a milder cookie, reduce the peppermint extract to 1/2 teaspoon. Peppermint oil is more concentrated and should not replace the extract in equal amounts.
Serving: Serve with coffee, hot chocolate, or milk, or on holiday cookie trays alongside shortbread and sugar cookies.
Storage: Keep in an airtight container at cool room temperature for up to 4 days, with parchment between layers. Candy cane pieces may soften or become sticky during storage.
Freezing baked cookies: For the best appearance, freeze undecorated cookies for up to 3 months. Thaw completely, then add the coating and candy. Decorated cookies can also be frozen, but the candy topping may become sticky as it thaws.
Freezing dough: Freeze scooped dough on a lined baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake from frozen at 350°F, allowing a few additional minutes and checking for set edges and soft centers.
Batch timing: Bake six cookies per sheet, one sheet at a time. About 18 cookies require three batches, or 30–36 minutes of oven time. Refrigerate the dough for at least 10 minutes. Cool completely before decorating and allow the coating to set before packing.
Tools and Equipment: Measuring cups and spoons; two baking sheets; parchment paper; small saucepan; stovetop; stirring spoon; mixing bowls; whisk; electric mixer with beaters; flexible spatula; 2-tablespoon cookie scoop or tablespoon measure; wire cooling rack; dry microwave-safe bowl; microwave; oven; refrigerator; oven mitts; airtight container or freezer bag.