This post may contain affiliate links. Please read our disclosure policy.
Festive soft-batch chocolate cookies are dipped in a peppermint spiked white chocolate then garnished with crushed peppermints in this Chewy Chocolate Peppermint Cookies recipe.
If you’re doing some holiday baking, be sure to check out my Orange Cranberry Muffins, Brown Butter Pecan Cookies, Double Chocolate Sea Salt Cookies, and my Pistachio Muffins.
Table of Contents
Why You’ll Love Chewy Chocolate Peppermint Cookies
For all my chocolate lovers and fans of soft and chewy cookies, this one’s for you! These Chewy Chocolate Peppermint Cookies are lusciously chocolatey and have the fresh kick of peppermint that kicks up the festive holiday vibes and enhances the flavor of these cookies.
As if chocolate chunk stuffed chocolate cookies aren’t enough, these are also partially dipped into a tempered white chocolate shell that hardens as it sets, so it makes stacking and shipping these cookies a breeze.
Key Ingredients
Here are the ingredients you’ll need to make these delicious chewy chocolate peppermint cookies this holiday season.
Dry Ingredients – all purpose flour, unsweetened cocoa powder, baking powder, and salt.
Sugars – both granulated and brown sugar are used.
Chocolate – we’ll be using semi-sweet chocolate chips that get melted into the batter, plus chocolate chunks that will be folded into the cookies.
Butter, Eggs, Milk – staple ingredients used in most cookie recipes.
Peppermint Extract –
White Chocolate Melting Wafer – this is the easiest method to use for dipping cookies, but I actually prefer tempering real white chocolate chips. I put these instructions below in the recipe card.
How to make Chewy Chocolate Peppermint Cookies?
Mix together all the dry ingredients and set aside.
Melt together the butter and chocolate chips in a large bowl. Beat in both sugars then add the eggs, one at a time. Add the peppermint extract and milk and beat until incorporated.
Add the dry ingredients into the wet ingredients, and stir to combine with a spatula so you don’t over-mix. Fold in chocolate chunks mix together until just combined.
Shape cookies into balls and place 2″ apart on the baking sheet. Use a cookie scoop for even sizes.
Bake 10 minutes. At the 7 minute mark, use the back of a measuring cup to assist in pressing down the cookies in a circular motion.
Allow cookies to cool on the tray for 10 minutes before removing, then allow to fully cool before dipping in white chocolate.
Heat the white chocolate wafers in a wide-mouth mason jar for easy dipping. Dip cookies into the chocolate, shaking off the excess. Sprinkle with crushed peppermints and sea salt.
What is the texture of these chewy chocolate peppermint cookie?
I refer to these as ganache style cookies, because they don’t start as a traditional cookie recipe. Instead of beginning with whipping butter and sugar, as usual, we start with melting down chocolate and butter together and adding the ingredients into the melted chocolate mixture, as if we are making ganache or chocolate frosting.
These cookies are THICK, chewy, and fudgy but not overpoweringly rich. To me, they are just right. And the peppermint balances out some of that richness.
The white chocolate shell hardens and creates a crunchy exterior that magnifies the chewiness of these cookies.
Can I substitute the peppermint extract?
If you are having a hard time finding it at your local supermarket, you can find it on Amazon here.
I’ve read that you can use 1 ounce of peppermint shnapps in replacement, but I haven’t tested this.
If you don’t have peppermint extract or you don’t like peppermint in your cookies, you can omit this ingredient altogether and substitute it for vanilla extract. You can also add 1 tablespoon of espresso powder to make this a café-style cookie 😊
Looking for other delish dessert recipes?
Soft-Batch Triple Chocolate Peppermint Cookies
Ultimate Chewy Chocolate Chip Cookies
Double Chocolate Sea Salt Cookies
Reese’s Pieces Chocolate Peanut Butter Cookies
I look forward to your questions and feedback below. Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
Chewy Chocolate Peppermint Cookies
Ingredients
Chocolate Peppermint Cookies
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips will be melted with the butter
- 2 tbsp unsalted butter cut/broken into pieces for even incorporation
- 1 teaspoon peppermint extract
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar packed
- 2 large eggs at room temperature
- 2 tbsp whole milk
- 1 cup bittersweet chocolate chunks for mixing into the batter
White Chocolate
- 10 ounces Ghirardelli white melting wafers or similar, to use white chocolate see notes for tempering
- 1/3 cup crushed candy canes or peppermint candy
- flaky sea salt for garnishing this helps cut the sweetness from the white chocolate
Instructions
Make and Bake Chocolate Cookies
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper or spray with non-stick spray and set aside.
- In a medium-sized bowl or zip-top bag whisk together all dry ingredients: flour, cocoa powder, baking powder, and salt; set aside.
- In a large microwave-safe bowl, combine the chocolate chips and butter. Heat them in the microwave on low-power for 20 second increments, mixing each time until butter and chocolate are fully melted. Let cool for 5 minutes.
- Use a hand mixer to beat in both sugars to the melted chocolate mixture. Add in the eggs one at a time, mixing to incorporate each one. Add in peppermint extract and milk beating until incorporated.
- Add the dry ingredients into the wet ingredients, and stir to combine with a spatula so you don't over-mix. Fold in chocolate chunks mixing until just combined.
- Use a cookie scoop to measure batter, shape into uniform balls, and place onto the prepared baking sheet. *Batter will be sticky*
- Bake for 7 minutes. Pull the tray from the oven and use the back of a measuring cup to slightly flatten the cookies. Press additional chocolate chunks to the tops of each cookie. Return to oven and bake for another 3 minutes or until the cookies are set but a little gooey in the middle.
- Allow cookies to cool on the tray.
Coat in White Chocolate
- Prepare a clean surface lined with parchment paper. Have the bowl of crushed peppermints nearby along with the flaky sea salt if using.
- Melt the white chocolate melting wafers according to the package instructions. I like to use a deep glass container like a wide-mouth mason jar for easy dipping.
- Dip the cookies halfway down into the melted white chocolate, lift and allow excess to drip off. Gently scraping the bottom against the dish to remove any large globs of chocolate.
- Place cookies on the clean parchment and sprinkle with crushed peppermint and sprinkle of flaky sea salt.
Notes
Here are some photos for your Pinterest boards:
