Chewy Chocolate Peppermint Cookies

Chewy chocolate peppermint cookies with a drizzle of sweet white chocolate and topped with crushed peppermint candies. So easy to make and stays moist all week!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 8

Servings cookies

Calories 127kcal

Author Elizabeth Marek

Equipment

Mixer
#20 cookie scoop
Mallet or hammer

Ingredients

6 ounces unsalted butter softened
9 ounces brown sugar
2 large eggs room temperature
2 teaspoons vanilla extract
2 Tablespoons honey
12 ounces all-purpose flour
3 ounces cocoa powder I used cocoa barry extra brute but you can use any kind you have
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
2 ounces white chocolate
2 ounces peppermint candy

US Customary - Metric

Instructions

Chocolate Peppermint Cookie Instructions

Preheat your oven to 350ºF and line two cookie sheets with parchment paper.
In the bowl of your stand mixer, cream together the butter and sugar until it is light and fluffy with the paddle attachment (this takes about 2 minutes).
Then, add in your room temperature eggs one at a time allowing each egg to mix fully before adding the next. Adding eggs too fast can cause your batter to curdle.
Mix on medium speed (setting 2 on my Bosch Mixer, setting 4 on a KitchenAid) until the mixture is light and fluffy (this takes about 2 minutes).
Scrape the bowl.
Next, add in your vanilla, flour, cocoa powder, salt, baking powder, baking soda, and honey.
Mix on low speed (setting 1 on my Bosch Mixer, setting 2 on a KitchenAid) until they are all combined and the dough is fairly thick.
Scoop the dough using a #20 cookie scoop, or approximately two Tablespoons of dough and roll into a ball.
Place the balls about 1″ apart on a cookie sheet lined with parchment paper.
Flatten the ball with a fork like you’re making peanut butter cookies.
Bake your cookies in the oven at 350ºF for 8 minutes. These cookies hardly spread at all.
Allow the cookies to cool for about 5 minutes before transferring them to a cooling rack.
Then, once they are cool you can decorate them!

Chocolate Peppermint Cookie Decorating Instructions

Place the peppermint candies inside of a plastic sandwich bag or freezer bag.
Use a hammer or mallet to crush your peppermint candies inside the bag. This will help avoid making a huge mess.
Melt down your white chocolate in a microwave-safe bowl in the microwave for 1 minute.
Carefully remove the hot bowl and stir the chocolate.
Next, put it back in the microwave for another 15 seconds.
Stir completely until it is melted. Do not overheat your chocolate or it could burn. Learn how to temper chocolate with my easy microwave method.
Place the chocolate into a piping bag, or simply use a spoon and drizzle the chocolate over the tops of your cookies.
Finally, sprinkle the cookies with the crushed peppermint.

Notes

Important Things To Note Before You Start

Bring all your ingredients to room temperature or even a little warm (eggs, butter, etc) to ensure your cookie dough does not break or curdle.
Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe.
Practice Mise en Place (everything in it’s place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

Nutrition