Chocolate Peppermint Cookies
These cookies are soft and chewy, packed with chocolate and the fresh taste of peppermint, and topped with crunchy candy cane pieces. They are easy to make and perfectly festive for the holidays.
This is a sponsored post. I had the wonderful opportunity to work with Williams Sonoma Canada to bring you this recipe. Though monetary compensation was received, all opinions are my own.
As we are preparing for this holiday season, many of us are excited to make up for lost times. Williams Sonoma has thousands of amazing products and gift ideas to help you make any occasion extra special. They have everything from festive tableware, to gourmet food products, to the best cookware and bakeware. They have 5 locations in Canada. You can shop online and place your order for delivery or same-day store pick-up. They even offer gift wrapping to make gift-giving easy.
Named after the Italian word for Christmas, the adorable Natale Penguin appetizer plates and mugs add a whimsical flair to your holiday entertaining. This contemporary design appeals to guests of all ages. Check out the whole collection here, along with these gorgeous fringe linen napkins. Shown here in Russet to add a lovely pop of colour to the dinnerware.
Why this recipe is so great:
- Easy and fun to make – This recipe is super easy. All you have to do is mix, drop, and bake. And once the cookies are cooled, simply drizzle with more chocolate and top with crushed candies. This part is great for the kids to help with.
- Tastes amazing – These cookies are chewy and fudgy like a brownie. They are loaded with dark-rich cocoa powder, chocolate chips, and creamy white chocolate. It’s like a triple chocolate flavor explosion with a peppermint punch that will knock your tastebuds off their feet!
- Keeps well and great for gifting – These cookies stay fresh for up to 5 days. They are sturdy enough to be packed and stacked on top of one another in a box for gifting. They are also beautifully presented and smell like peppermint chocolate heaven. It’s guaranteed to bring a smile to anyone who receives them.
How to make chocolate peppermint cookies:
(the ingredient amounts are listed in the printable recipe card further below)
- In a medium bowl, toss together the flour, cocoa powder, baking soda and salt. Set aside.
- In a large bowl, cream together the butter and sugars until combined. Beat in the eggs, one at a time. Then mix in the vanilla extract and peppermint extract.
- Add the flour mixture to the wet ingredients, stir until just combined, and fold in the chocolate chips.
- Using a medium cookie scoop or tablespoon, drop the cookie dough 2″ apart onto a parchment paper-lined baking sheet. Bake at 350F for 10 minutes. Let cool on a cooling rack.
- Once cooled, drizzle the cookies with melted white chocolate using a piping bag or ziplock bag cut with a small opening.
- Top each cookie with a generous sprinkle of crushed candy canes.
How to melt the white chocolate:
Place the white chocolate chips in a microwave-safe bowl and heat in the microwave at 50% power, 30 seconds at a time, and stirring in between, until completely smooth.
How to crush the candy canes:
Place the candy canes in a ziplock bag and crush them using a rolling pin until only most of the candy canes are broken into small pieces.
How to store:
Place the cookies in an airtight container and store at room temperature for up to 5 days.
How to freeze:
Place the cookies in a freezer-friendly container with sheets of wax paper in between each layer and store in the freezer for up to 3 months. Thaw overnight on the counter.
Enjoy these delicious chocolate peppermint cookies with some peppermint hot chocolate this holiday season and make sure to check out Williams Sonoma’s Holiday Gift Guide for some fantastic gift ideas for you, your friends, and your family.
Other holiday cookies you might also like:
- Raspberry Thumbprint Cookies
- Toffee Shortbread Cookies
- Gingersnap Cookies
- Snowball Cookies
- Butter Cookies
Did you make this recipe? Please kindly leave a comment with your star rating below.Print
These cookies are soft and chewy, packed with chocolate and the fresh taste of peppermint, and topped with crunchy candy pieces.
- 1 cup (227g) unsalted butter, room temperature
- 1 cup(200g) granulated sugar
- 1 cup (200g) lightly packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2 cups (250g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 3/4 cup white chocolate chips
- 1/3 cup crushed candy canes
- Preheat oven to 350F. Line 2-3 baking sheets with parchment paper. Set aside.
- In a medium bowl, toss together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until combined. Beat in the eggs, one at a time. Then mix in the vanilla extract and peppermint extract.
- Add the flour mixture to the wet ingredients, stir until just combined, and fold in the semi-sweet chocolate chips.
- Using a medium cookie scoop or tablespoon, drop the cookie dough 2″ apart onto the prepared baking sheet.
- Bake for 10 minutes or until the edges are set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
- Melt the white chocolate chips in the microwave at 50% power, 30 seconds at a time, stirring in between, until completely smooth.
- Top each cookie with a drizzle of white chocolate and a generous sprinkle of crushed candy canes.
Leftover cookies can be stored in an airtight container at room temperature for up to 5 days.
To freeze – Place the cookies in a freezer-friendly container with sheets of wax paper in between each layer and store in the freezer for up to 3 months. Thaw overnight on the counter.
Keywords: Chocolate peppermint cookies
Recipe adapted from My Baking Addiction.