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The north pole called…they want their cookies back!
Not only do these cookies get Santa’s seal of approval, but they are also one of the most delicious cookies you’ll ever taste too.
The chocolate cookie tastes like a chewy, doughy chocolate delight. It’s lightly dipped in white melting chocolate and sprinkle with crushed candy cane. So delicious!
Make these cookies as a cozy holiday treat, for a Christmas cookie exchange or a holiday dinner party. Everyone will absolutely love them.
P.S. Make sure to save a couple for Santa too.
This recipe is apart of our Mozie Holiday Cookie Box. Check it our HERE.
Chocolate Peppermint Cookies
Ingredient Snapshot:
- Flour, Salt, Baking Powder, Dutch Cocoa Powder: The mixture of dry ingredients is typical of a delicious cookie. We opted for dutch cocoa powder, because it has a richer flavor and deeper chocolatey profile.
- Softened Butter, Granulated & Brown Sugar, Vanilla, Eggs: The butter and sugars are creamed together to evenly disperse the sugar throughout the cookie dough. Then, vanilla and eggs are added for structure and flavor.
- White Melting Chocolate: Melt the chocolate over the stove or in the microwave until just melted. The residual lumps will melt from the heat as you stir a few more times.
- Crushed Candy Cane: Place a few candy canes in a Ziplock and crush them into fin candy cane pieces.
Direction Snapshot:
- In a small mixing bowl, whisk together the dry ingredients until well combined.
- Cream the butter and sugar together. Add the eggs and vanilla.
- Add the flour to the butter mixture until just combined.
- Chill the dough, form into balls, and bake.
- Let the cookies cool, dip half the cookie in white chocolate and sprinkle with crushed candy cane.
- Allow the chocolate to set. Serve, share and enjoy!
Cookie Q & A:
Why do I need to chill the cookie dough?
Chilling the cookie dough is an essential step in the baking process. As the dough chills, develops it’s flavor and better holds its shape when it cooks.
How do I make sure each cookie is evenly measured?
Measuring the weight of cookie dough balls is so easy to do and can help create a perfectly consistent cookie each time.
There are two ways you can do this — with a baking scale or a cookie scoop.
- Baking Scale: To measure the cookie dough with a baking, TARE the scale to zero. Then place the cookie dough ball on the scale. We found the perfect measurement for this recipes was 45 g. Add or take away as much dough as you need until you get the perfect measurement.
- Cookie Scoop: While this is a bit less precise to using a baking scale, using the same size cookie scoop for all your cookie dough balls will insure an even cookie size each time.
What’s the difference between melting white chocolate and white chocolate chips?
Melting white chocolate is best when you’re dipping or coating desserts. The melting chocolate is formulated to evenly melt and have a glossier, smooth finish. Therefore, making it perfect for dipping the chocolate cookies.
We tested this recipe by melting chocolate chips and it resulted in a lumpy, clumpy disaster. The white chocolate chips did not melt properly. However white chocolate chips are perfect for adding into cookie doughs and other treats, as they hold their shape more.
Equipment You’ll Need for This Recipe
Stand Mixer
Cookie Sheet
Baking Scale
Want more cookie recipes? Check these out:
- Pistachio Shortbread Cookies
- Red Velvet Marshmallow Cookies
- No-Bake Chocolate Peanut Butter Pretzel Bars
Chocolate Peppermint Cookies
- Total Time: 25 minutes + 1 hour chill time
- Yield: 24 cookies 1x
Description
Santa approved cookie recipe!
Ingredients
- 2 1/2 cups flour
- 1 1/2 tsp salt
- 3/4 tsp baking powder
- 1/3 cup dutch cocoa powder
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 1/2 – 2 cups white chocolate melting rounds
- 1/2 cup crushed candy canes
Instructions
- Start by mixing the dry ingredients – flour, salt, baking powder and dutch cocoa. Whisk the ingredients together and set the bowl aside.
- Next you will start to cream your fat and sugar. In a stand mixer bowl, add softened butter, granulated sugar and brown sugar. Turn to medium speed and mix until you have creamed your sugars and it reaches a creamy, whipped consistency. Add in your eggs and vanilla. Mix until just combined.
- Lastly, add in your flour mixture. Gradually add in our flour mixture and mix until just combined. If you need to, scrape the edges and mix for a couple seconds more to incorporate.
- Remove the dough from the bowl and wrap in plastic cling wrap. Chill your dough for 1 hour or overnight (if you’re making ahead of time) in the refrigerator.
- Once chilled, preheat oven to 350°F and line a baking sheet with parchment paper. Roll the dough into small balls (we measured each ball to be 45 g).
- Bake for 12-15 minutes. Cool dough on a cooling rack for 15 minutes or until completely cooled. Melt white chocolate melting rounds in a small sauce pan over the stove. Once melted, remove from heat and dip each cookie halfway. Add crushed candy cane to the melted chocolate right after it’s dipped (that way it doesn’t cool and harden before the candy cane sticks).
- Enjoy with a hot cup of coffee or hot chocolate.
- Prep Time: 10 minutes
- Chill Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
