Dark Chocolate Peppermint Cookies
“Chocolate peppermint cookies that taste like brownies! Drizzled with melted white chocolate and sprinkled with crushed peppermint!”
“Watch me make these dark chocolate peppermint cookies from start to finish!”
Whew, with another successful Thanksgiving in the books, let’s move right along to the next holiday! It’s Christmas, Kwanzaa, and Hannukah time yall!! We celebrate a little of all three, and they all involve classic treats! Which may or may not be my favorite part!
Now that it’s officially cookie swap season, let’s kick things off with these fudgy, dark chocolate peppermint cookies! Yep, these chubby little guys are practically begging to sit pretty on your holiday dessert tables! So dark and lovely!
Choose Your Texture: Fudgy, Soft or Crunchy Chocolate Peppermint Cookies
The texture of these chocolate peppermint cookies depends on how long you bake them. I live for that cookie-brownie texture when it comes to these cookies. This particular texture happens when you take them out of the oven before they are done. I bake them for 6 minutes and then let them sit on the hot pan for 2 minutes to finish cooking. It results in a fudgy, brownie-cookie bite. I HIGHLY recommend you aim for this texture people. It’s amazing! You may need to make 1 or 2 first to see what baking time is best for your oven though. Cooking them 1-2 minutes longer will give you are regular cookie texture that is crisp along the edges and cakey in the center. And adding an extra minute results in a crunchier cookie. All the textures are good, so you’ll win either way!
Add the white chocolate drizzle!
These cookies are dark chocolate, which means they have that classic bittersweet dark chocolate cocoa flavor. The white chocolate drizzle adds a bit of sweetness that takes them to the right level so don’t skip it. You can go for a vanilla almond bark if you aren’t a fan of white chocolate. Otherwise, the dark chocolate, white chocolate, and peppermint are a match made in heaven! I love this flavor trio!
Triple Chocolate Peppermint Cookies for the win!
These cookies consists of three different kinds of chocolate; dark chocolate, white chocolate and semi-sweet chocolate! They are already a triple chocolate threat but feel free to up the anty on the chocolate factor by folding in a mixture of dark, milk chocolate and even mint chocolate chips.
Make it festive!!
I went with merely drizzling these cookies with white chocolate and sprinkling on the crushed peppermint. Easy sleazy! However, feel free to add holiday sprinkles or coat them entirely in white chocolate.
Want more cookies for your holiday parties? Try out these cinnamon roll cookies!!
Get the Recipe: Dark Chocolate Peppermint Cookies
- 1 cup all-purpose flour
- 1/2 cup Special Dark unsweetened cocoa powder, sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, softened
- 1/3 cup butter-flavored shortening
- 1 cup granulated sugar, (can also use ½ granulated, ½ brown sugar)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, divided, (regular or mini)
- 3/4 cup white chocolate, melted
- 1/2 cup candy canes or peppermints, finely crushed
- Preheat oven to 350 F. Line a cookie sheet with parchment paper and set aside.
- In medium-sized bowl, whisk or sift together flour, cocoa powder, baking soda and salt. Set aside.
- In a large bowl, cream together butter, shortening and sugar.
- Mix in egg and vanilla extract.
- Stir dry ingredients into wet ingredients until a dough forms.
- Fold in 3/4 cup semi-sweet chocolate chips.
- Drop dough by the tablespoon on prepared cookie sheet two inches apart.
- Press a few semi-sweet chocolate chips into the dough (optional but gives a nice presentation)
- Bake for 6 minutes or until cookies are almost done.
- Remove from oven and allow cookies to sit on hot baking sheet to finish cooking.
- Place cookies on a coolin rack to finish cooling.
- Once cooled, drizzle cookies with melted white chocolated and sprinkle with crushed candy canes.
- When chocolate had hardened, store in an airtight containers between rows of parchment.