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Chocolate Peppermint Cookies

Course Dessert
Cuisine American
Servings 36 cookies
Calories 80kcal
Author Diana

Equipment

Ingredients

  • cup all purpose flour
  • ½ cup dutch processed cocoa
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter at room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg at room temperature
  • ½ tsp vanilla extract
  • ¼ tsp peppermint extract optional
  • ½ cup semi sweet chocolate chips

For dipping and decorating

  • 1 cup white chocolate
  • ¼ cup crushed candy cane

Instructions

  • In a mixing bowl, combine flour with cocoa, baking soda, and salt. And set aside.
  • Using a stand mixer, cream butter with sugars for 3-4 minutes until very well combined and creamy. Add the egg and beat until creamy. Add the vanilla and the peppermint extracts, and mix until combined.
  • Add in the flour cocoa mixture gradually into the wet ingredients, and mix until just combined (do not overmix). Mix in the chocolate chips.
  • Using your hands, shape cookie dough balls (mine were 25 grams each which just a bit bigger than 1 tbsp). But feel free to make bigger cookies.
  • Place cookie balls onto a baking sheet about 2 inches apart as they will spread. Bake in a preheated oven at 175c (350f) for 10 minutes, or until the cookies are just set and still soft in the center. Make sure not to overbake them.
  • Remove from oven, and let them sit on the baking sheet for 5 minutes, then move them to a cooling rack. Once completely cooled, dip half of each cookie in melted white chocolate, and sprinkle with crushed candy cane.

Notes

  • Store cookies in an airtight container for up to 5 days.
  • Freeze cookies for up to 3 months.
  • Nutrition values are rough estimates per cookie without white chocolate or candy cane.

Nutrition

Calories: 80kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 35mg | Potassium: 43mg | Fiber: 1g | Sugar: 7g | Vitamin A: 85IU | Calcium: 8mg | Iron: 1mg