Description

Delight in these festive Peppermint Chocolate Cookies, rich with dutch processed cocoa and accented by a refreshing peppermint extract. Topped with a smooth white chocolate dip and sprinkled with crushed candy canes, these cookies offer a perfect balance of chocolatey depth and minty brightness, ideal for holiday celebrations or any time you crave a sweet treat.

Ingredients

Scale

Dry Ingredients

3 cups (360g) all purpose flour
1 cup (80g) dutch processed cocoa powder
1 tsp baking soda
1 tsp salt
2 tsp cornstarch

Wet Ingredients and Mix-ins

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

Toppings and Finishing

2 cups (340g) white chocolate chips
1 Tbsp vegetable oil
Crushed candy canes

Instructions

Preheat and Mix Dry Ingredients: Preheat your oven to 350ºF. In a large mixing bowl, whisk together the all purpose flour, dutch processed cocoa powder, baking soda, salt, and cornstarch until evenly combined.
Cream Butter and Sugars: In a separate bowl, use a mixer on medium speed to cream together the unsalted butter, granulated sugar, and brown sugar for 1 to 2 minutes until the mixture is light and fluffy.
Add Wet Ingredients: Beat in the eggs, light corn syrup, and peppermint extract into the creamed butter and sugars until fully incorporated, ensuring a smooth and uniform batter.
Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture, mixing on low speed or by hand just until all ingredients are combined without overmixing to keep the cookies tender.
Shape Cookies: For regular sized cookies, use a cookie scoop to portion out 2-tablespoon balls of dough, placement about 3 inches apart on a silicone mat-lined baking sheet. For larger ‘crumbl sized’ cookies, use a 1/4 cup scoop per cookie and space them 4 to 5 inches apart on the baking sheet.
Bake the Cookies: Bake regular sized cookies for 12 to 13 minutes, and larger cookies for about 15 minutes. Remove from oven and allow to cool on the baking sheet for 10 minutes (regular) or 20 minutes (large) before transferring to a cooling rack.
Melt White Chocolate: Place the white chocolate chips in a microwave-safe bowl and heat at 50% power for 3 minutes, stirring every minute until the chocolate is fully melted and smooth. Stir in vegetable oil to thin to a good dipping consistency.
Dip and Decorate: Once cooled, dip each cookie into the melted white chocolate, then place back on the silicone mat or parchment paper. Immediately sprinkle crushed candy canes over the dipped chocolate for a festive finish.
Set and Serve: Let the dipped cookies sit at room temperature until the white chocolate hardens completely before serving or storing.

Notes

Use silicone mats or parchment paper to prevent sticking and for easy cleanup.
Divide dough balls for regular cookies by halving a 1/4 cup scoop to get consistent 2-tbsp portions.
Ensure the white chocolate is thinned with oil to prevent cracking when hardened.
Store cookies in an airtight container at room temperature for up to one week.
For an extra peppermint kick, add crushed candy canes to the dough before baking.

Prep Time: 20 minutes
Cook Time: 13 minutes (regular size) to 15 minutes (large size)
Category: Dessert
Method: Baking
Cuisine: American

Keywords: peppermint chocolate cookies, holiday cookies, white chocolate peppermint, festive cookies, chocolate peppermint dessert