Description
Festive cookies combining rich chocolate and refreshing peppermint, topped with crushed candy canes.
Ingredients
Scale
- 1 cup (125g) all-purpose flour (gluten-free if needed)
- 2/3 cup (55g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick; 120g) unsalted butter (softened to room temperature)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar (packed)
- 1 large egg (at room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 tablespoon (15ml) milk
- 1 (3.5 ounce) semi-sweet chocolate bar (chopped, optional for topping)
- 9–11 ounces premium white chocolate baking bar (chopped or chips)
- 2 teaspoons (9g) refined coconut oil or vegetable shortening
- 6–8 Candy canes (crushed)
Instructions
- Chill the dough for at least 2 hours or up to 3 days.
- Whisk together flour, cocoa powder, baking soda, and salt.
- Beat butter and sugars until light and fluffy.
- Add egg, vanilla, peppermint extract, and milk, and mix well.
- Slowly incorporate dry ingredients into the wet mix.
- Fold in chocolate chunks.
- Chill the dough again for at least 3 hours.
- Preheat the oven to 350°F (175°C) and prepare baking sheets.
- Scoop dough onto baking sheets, spaced apart.
- Bake for 10-12 minutes until edges are set.
- Cool for 5 minutes before transferring to a cooling rack.
- Melt white chocolate and coconut oil, then dip cookies and sprinkle with crushed candy canes.
- Let cool until white chocolate is set.
Notes
These cookies can be made ahead of time and stored for up to 5 days at room temperature. Freeze for longer storage.
- Prep Time: 180 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cookies, peppermint, baking, holiday, dessert