Peppermint Hot Chocolate Cookies

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Peppermint Hot Chocolate Cookies

Prep Time 5 minutes
Cook Time 9 minutes
CHILL TIME 30 minutes
Course Dessert
Servings 20


  • 1 cup melted salted butter
  • 1 ¼ cup granulated sugar
  • ¾ cup light brown sugar
  • 2 tsp vanilla extract
  • 1 tsp peppermint extract
  • 2 eggs
  • 1 ⅔ cup all-purpose flour
  • 2 tsp corn starch
  • 1 cup dark chocolate cocoa powder
  • 1 tsp baking soda
  • ½ tsp kosher salt

**For garnish:**

  • 8 oz white chocolate
  • 1 cup crushed peppermint candy canes


**For the cookies:**

  • In a stand mixer bowl, blend melted butter, granulated sugar, light brown sugar, vanilla extract, and peppermint extract. Mix on medium for 1 minute.
  • Add eggs and mix on low until incorporated. Add flour, corn starch, cocoa powder, baking soda, and salt. Mix on low until everything is combined.
  • Line a baking sheet with parchment paper. Use a medium cookie dough scoop (about 2.5 tablespoons per ball) to make 20 even cookies. Refrigerate for 30 minutes to enhance flavor and prevent spreading.
  • Preheat the oven to 350°F. Space the chilled cookie dough 2 inches apart on the baking sheet and bake for 9-10 minutes, until the edges are just set. Let cool on the sheet for 3 minutes before transferring to a rack to cool completely.

**To decorate:**

  • Microwave white chocolate in a heatproof bowl for 20 seconds, then stir. Repeat until completely melted and smooth. Line a cookie sheet with parchment or wax paper.
  • Once cookies are cool, dip half of each cookie in melted white chocolate and place on the parchment paper. Sprinkle crushed candy canes on the white chocolate.
  • Repeat for all cookies and allow the chocolate to set for about 20 minutes. Serve and savor the deliciousness!

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