Name: Peppermint Chocolate Cookies Recipe
Prep time: 20 min
Cook time: PT-490427H31M51S
Total time: 50 min
Cuisine: American
Ingredients: 3 cups (360g) all purpose flour; 1 cup (80g) dutch processed cocoa powder; 1 tsp baking soda; 1 tsp salt; 2 tsp cornstarch; 1 cup (226g) unsalted butter (2 sticks); 1 cup (198g) granulated sugar; 1 cup (213g) brown sugar; 2 large eggs; 2 Tbsp light corn syrup; 1/2 tsp peppermint extract; 2 cups (340g) white chocolate chips; 1 Tbsp vegetable oil; Crushed candy canes

Ingredients

3 cups (360g) all purpose flour

1 cup (80g) dutch processed cocoa powder

1 tsp baking soda

1 tsp salt

2 tsp cornstarch

1 cup (226g) unsalted butter (2 sticks)

1 cup (198g) granulated sugar

1 cup (213g) brown sugar

2 large eggs

2 Tbsp light corn syrup

1/2 tsp peppermint extract

2 cups (340g) white chocolate chips

1 Tbsp vegetable oil

Crushed candy canes

Instructions

Step 1: Preheat the oven to 350ºF. In a mixing bowl, combine the all purpose flour, dutch processed cocoa powder, baking soda, salt, and cornstarch.

Step 2: In a separate mixing bowl, cream the butter, granulated sugar, and brown sugar together using a mixer on medium speed for 1-2 minutes.

Step 3: Add the eggs, light corn syrup, and peppermint extract to the butter mixture, then mix again until combined.

Step 4: Gently add the dry ingredients to the wet ingredients, mixing on low speed or by hand just until combined.

Step 5: For regular sized cookies, use a cookie scoop to drop 2 tablespoon-sized dough balls on a silicone mat lined baking sheet. Alternatively, use a 1/4 cup to portion; dividing it in half gives two 2-tablespoon portions.

Step 6: For larger, “crumbl-sized” cookies, use 1/4 cup of dough per cookie.

Step 7: For regular cookies, place them 3 inches apart on the baking sheet. Bake for 12-13 minutes, then let them cool on the sheet for 10 minutes before transferring to a cooling rack. Bake one sheet at a time.

Step 8: For larger cookies, space them 4-5 inches apart. Bake for 15 minutes, then cool on the sheet for 20 minutes before moving to a cooling rack. Bake one sheet at a time.

Step 9: Allow cookies to cool completely before dipping in chocolate.

Step 10: Place white chocolate chips in a microwave-safe bowl and microwave on 50% power for 3 minutes, stirring after each minute until fully melted. Thin the chocolate with vegetable oil to a smooth dipping consistency.

Step 11: Dip each cooled cookie into the melted white chocolate, then place on the silicone mat or parchment paper. Immediately sprinkle crushed candy canes over the chocolate.

Step 12: Let the chocolate harden completely before removing cookies from the baking sheet.

Tips & Variations

Use high-quality peppermint extract for the best flavor without overpowering the chocolate.

Substitute dark or semi-sweet chocolate chips for the white chocolate if you prefer less sweetness.

For extra texture, fold some chopped nuts into the dough before baking.

To make the cookies vegan, use plant-based butter and egg replacer, and verify the white chocolate chips are dairy-free.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep the white chocolate coating firm, avoid high humidity. For longer storage, freeze the baked cookies in a sealed container for up to 3 months and thaw at room temperature before serving. Avoid microwaving to preserve texture and flavor.

FAQs

Can I use regular cocoa powder instead of Dutch processed?

You can substitute regular cocoa powder, but it may slightly alter the flavor and color since Dutch processed cocoa is less acidic and has a richer taste.

How do I prevent the white chocolate from seizing when melting?

Microwave the white chocolate at 50% power in short intervals, stirring often. Adding a little vegetable oil thins the chocolate, helping prevent it from seizing and ensuring a smooth dip.