Peppermint Hot Chocolate Cookies
These are rich, fudgy chocolate cookies with the perfect hint of peppermint. They're soft and chewy and topped with white chocolate and crushed candy canes. They are the perfect holiday cookies!
Ingredients
- 1 cupsalted butter (melted)
- 1 ¼ cupgranulated sugar
- ¾ cuplight brown sugar
- 2 tspvanilla extract
- 1 tsppeppermint extract
- 2eggs
- 1 ⅝ cupall-purpose flour
- 2 tspcorn starch
- 1 cupdark chocolate cocoa powder
- 1 tspbaking soda
- ½ tspkosher salt
- 8 ozwhite chocolate
- 1 cupcrushed candy canes
Directions
For the cookies:
- 1
In the bowl of a stand mixer combine the melted butter, granulated sugar, light brown sugar, and both vanilla and peppermint extract. Mix on medium for 1 minute. Add in both eggs and mix on low until inporated. Add in the flour, corn starch, cocoa powder, baking soda and salt and mix on low until everything is combined.
- 2
Line a baking sheet with parchment paper. Use a medium sized cookie dough scoop (about 2.5 tablespoons of dough per ball) to scoop 20 even cookies. Refrigerate for 30 minutes to chill the cookie dough. This will help to enhance the flavor and prevent spreading. Preheat the oven to 350°.
- 3
Once the cookie dough has chilled, space each about 2 inches apart and bake for 9-10 minutes, or until the edges are just set. Let the cookies cool on the baking sheet for 3 minutes before transferring to a cookie rack to cool completely.
- 4
Add white chocolate to a heat proof bowl, microwave for 20 seconds and stir. Repeat until completely melted and smooth. Line a cookie sheet with parchment paper or wax paper.
To decorate:
- 1
Once the cookies have cooled, dip half of the cookie in the white chocolate and place on the parchment paper. Sprinkle the white chocolate with the crushed candy canes. Repeat until all have been decorated and allow the chocolate to set on the cookies, about 20 minutes. Serve and enjoy!