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Peppermint cookies
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5 from 1 vote

Peppermint Cookies

These delicious chocolate peppermint cookies are topped with peppermint flavored white chocolate and candy canes. Perfect for Christmas!
Prep Time20 minutes
Cook Time10 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 20
Calories: 235kcal
Author: Alison

Ingredients

  • ½ cup Butter Softened*
  • ½ cup White Granulated Sugar
  • ½ cup Light Brown Sugar
  • ½ tsp Peppermint Extract
  • 1 Large Egg
  • 1 cup All Purpose Flour
  • ⅔ cup Cocoa Powder Unsweetened
  • 1 tsp Baking Soda
  • ¼ tsp Salt
  • 1 Tbsp Milk

White Chocolate Topping:

US Customary - Metric

Instructions

  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Set aside.
  • Add softened butter and white and brown sugar to your stand mixer and cream them together until smooth.
  • Add peppermint extract and egg and mix in.
  • Add the all purpose flour, cocoa powder, baking soda and salt and mix it with a spoon into a thick cookie dough (don't use your electric mixer for this part).
  • Add the milk and mix in.
  • Break off pieces of the dough and roll it into balls. Place the balls evenly on your parchment lined baking tray. Aim to get 20 balls from your batch.
  • Press down on them with a fork to flatten.
  • Bake for 10 minutes. Allow to cool completely before doing the topping.
  • Break up the white chocolate and add to a microwave safe bowl with the coconut oil. Microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted.
  • Stir in peppermint extract. If the chocolate is a bit too thick to easily work with then stir in another teaspoon of coconut oil.
  • Use a teaspoon to spoon the white chocolate over the cookies so that they are covered from the top.
  • Immediately sprinkle on the crushed candy canes. Place the whole tray in the fridge for the chocolate to set.

Video

Notes

  1. Butter: If you forget to take your butter out to soften, then just cut it into cubes and beat it in your stand mixer for a few minutes to soften before you add the white and brown sugar. 
  2. White Chocolate: You can use any white chocolate that melts down well for the topping. This can be baking chocolate or white chocolate chips or really any kind of premium white chocolate. It's ideal to check if it has cocoa butter listed prominently as an ingredient as often this is a good indicator that it will melt down well.
  3. Storing: These cookies keep well in an airtight container at room temperature (if weather is cool, otherwise chocolate will melt) for 3-4 days. They also do very well in the fridge in a covered container for up to 10 days. Keeping them in the fridge can be preferable as the chocolate topping stays nice and firm.
  4. Freezing: They are also freezer friendly for up to 3 months. Thaw overnight in the fridge.

Nutrition

Serving: 1Cookie | Calories: 235kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 157mg | Potassium: 118mg | Fiber: 1g | Sugar: 24g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg