4 Shares

These rich and festive cookies combine deep chocolate flavor with a refreshing hint of peppermint, topped with creamy white chocolate and a sprinkle of crushed candy canes. Perfect for the holidays or any time you crave a sweet, minty treat!

Ingredients

Dry Ingredients

1 ¾ cups all-purpose flour, spooned and leveled
¼ cup cocoa powder
2 tsp espresso powder
1 tsp baking powder
1 tsp cornstarch
½ tsp salt

Wet Ingredients

8 Tbsp unsalted butter
1 cup chocolate chips (milk, semi-sweet, or dark)
1 tsp vanilla extract
1 tsp peppermint extract
2 large eggs, room temperature
¾ cup packed brown sugar (light or dark)
¼ cup white sugar

For Decoration

1 cup white chocolate chips or melting wafers
1 Tbsp melted coconut oil
⅓ cup crushed candy canes
Flaky sea salt (optional)

Instructions

Combine the dry ingredients.
In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, cornstarch, and salt. Set aside.
Melt the chocolate and butter.
In a small saucepan over medium-low heat, melt the butter and chocolate chips together, stirring frequently until smooth. Remove from heat and stir in the vanilla and peppermint extracts. Let cool slightly.
Beat the eggs and sugars.
In a stand mixer fitted with the whisk attachment, beat the eggs, brown sugar, and white sugar on medium-high speed for 3–4 minutes, until thick and pale.
Combine wet mixtures.
Use a rubber spatula to gently fold the cooled chocolate mixture into the whipped eggs and sugar until fully combined.
Add dry ingredients.
Fold in the dry mixture just until combined. The dough will be shiny — avoid overmixing.
Chill the dough.
Refrigerate the dough for at least 10 minutes to help it thicken and prevent spreading during baking.
Meanwhile, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
Scoop and bake.
Using a 2-Tbsp cookie scoop, portion out the dough onto the prepared sheet, spacing cookies about 2 inches apart.
Bake for 10–12 minutes, until edges are set and centers are slightly soft.
Cool.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Decorate.
In a microwave-safe bowl, melt white chocolate chips with coconut oil in 30-second intervals, stirring between each until smooth. Dip one side of each cooled cookie into the melted white chocolate, then sprinkle with crushed candy canes and flaky sea salt if desired. Let set before serving.

Why You’ll Love This Recipe

Perfect balance of rich chocolate and refreshing peppermint
Festive look for holiday gatherings or cookie exchanges
Soft, chewy texture with a slight crunch from the candy canes
Easy to make ahead and decorate for gifting

Tips

Don’t skip chilling the dough — it helps create thicker, fudgier cookies.
Use room temperature eggs for better mixing and texture.
If you don’t have espresso powder, substitute with instant coffee or omit for a milder flavor.
Allow the melted chocolate to cool slightly before adding to the egg mixture to avoid curdling.

Variations and Substitutions

Gluten-Free: Use a 1:1 gluten-free baking flour blend.
Dairy-Free: Swap butter for coconut oil and use dairy-free chocolate chips.
Extra Peppermint: Add crushed peppermint candies directly into the dough before baking.
Chocolate Drizzle: Instead of dipping, drizzle white or dark chocolate across the tops for a lighter finish.

FAQs

Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 48 hours. Let it sit at room temperature for about 15 minutes before scooping and baking.

Do these cookies freeze well?
Absolutely. Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before decorating.

Can I skip the white chocolate coating?
Yes — the cookies are delicious on their own! You can also dust them with powdered sugar for a simple finish.

Serving and Suggestions

Serve these cookies with a cup of hot cocoa, coffee, or peppermint tea for a cozy winter treat.
They also make beautiful gifts — just wrap them in clear bags with a festive ribbon or add them to a holiday cookie box.