Description
These Easy Chocolate Peppermint Cookies feature a perfect blend of soft chocolate, refreshing peppermint, and creamy white chocolate. Ideal for holiday gatherings or a sweet after-dinner treat, these cookies are quick to prepare and full of flavor!
Ingredients
Scale
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 ⅓ cups all purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup white chocolate chips or chunks
- ½ cup crushed candy canes or peppermints
- ½ cup melted white chocolate
Instructions
- In a large bowl, cream together the softened butter, granulated sugar, brown sugar, egg, vanilla, and peppermint extract until light and fluffy (about 2–3 minutes).
- Gradually sift in the dry ingredients, mixing until just combined. Gently fold in the white chocolate chips and crushed candy canes.
- Cover the dough and refrigerate for 30 minutes to ensure thick, chewy cookies.
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Scoop about 2 tablespoons of dough for each cookie and place them 2 inches apart on the baking sheet. Chill for an additional 10 minutes before baking.
- Bake for 10–12 minutes, until the edges are set but the centers remain slightly soft.
- Allow cookies to cool completely and drizzle with melted white chocolate, sprinkling crushed candy canes on top before it sets.
Notes
Refrigerating the dough helps to maintain the thickness of the cookies during baking.
For a festive touch, top the cookies with more crushed candy canes after icing with white chocolate.
Store cookies in an airtight container to keep them fresh for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg