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A plate of chocolate cookies partially dipped in white icing and sprinkled with crushed peppermint candy, displayed on a white surface with festive holiday decorations in the background.
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5 from 1 vote

Peppermint Chocolate Cookies

Rich, fudgy chocolate cookies made with brown butter and unsweetened chocolate, loaded with chocolate chips and peppermint bark, then dipped in white chocolate for a stunning finish. These soft, chewy cookies are perfect for holiday baking and cookie exchanges.
Prep Time15 minutes
Cook Time10 minutes
Chilling Time1 hour
Course: Dessert
Servings: 20 cookies
Calories: 302kcal
Author: Amanda Smallwood

Equipment

  • large mixing bowl
  • whisk
  • spatula
  • baking sheets
  • cookie scoop 1.5 tablespoons
  • parchment paper
  • glass bowl or measuring cup for melting the white chocolate
  • rolling pin or wooden spoon for crushing the candy cane

Ingredients

For the Cookies

  • ¾ cup unsalted butter browned and cooled
  • 2 ounces unsweetened chocolate melted with the butter
  • ¾ cups (180g) light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla
  • 1 teaspoon peppermint extract
  • 1 ½ cups (195g) all-purpose flour
  • ½ cup (45g) cocoa powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ cup milk chocolate chips
  • ¼ cup dark chocolate chips
  • ¼ cup white chocolate chips
  • ¼ cup peppermint bark roughly chopped

For the White Chocolate Dip

  • 1 cup white chocolate melting wafers
  • 1 regular candy cane crushed

Instructions

For the Brown Butter

  • Place butter in a small saucepan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling - swirl and stir as needed
    ¾ cup unsalted butter
  • Watch closely for small brown bits to begin forming on the bottom of the pan - this will happen around 5 minutes
  • As soon as you begin to see brown bits in the butter, remove the butter from the heat
  • Transfer butter to your mixing bowl.

For the Cookies

  • In a large mixing bowl, combine the warm brown butter and the unsweetened dark chocolate. Whisk until smooth.
    2 ounces unsweetened chocolate
  • Add the brown sugar and white sugar to the cooled brown butter and mix well.
    ¾ cups (180g) light brown sugar, ½ cup (100g) granulated sugar
  • Mix in eggs, vanilla and peppermint extract. Whisk again until light and fluffy.
    2 large eggs, 1 tablespoon vanilla, 1 teaspoon peppermint extract
  • Fold in the dry ingredients. Mix until all of the flour and cocoa powder are well incorporated.
    1 ½ cups (195g) all-purpose flour, ½ cup (45g) cocoa powder, 1 teaspoon baking soda, ¾ teaspoon salt
  • Add the chocolate chips and peppermint bark to the cookie dough
    ¼ cup milk chocolate chips, ¼ cup dark chocolate chips, ¼ cup white chocolate chips, ¼ cup peppermint bark
  • Scrape down the sides of the bowl and cover the finished dough with plastic wrap and transfer to the refrigerator for 1 hour.
  • After one hour, use a cookie scoop to scoop dough and arrange the balls of dough on a parchment lined quarter sheet pan.
  • Preheat the oven to 350°. Arrange cookie dough on a parchment lined baking sheet. Roll each ball of dough to make it nice and round.
  • Bake cookies for 9-10 minutes. The edges will be set and the middles should look shiny on the top.
  • Remove cookies from the oven and add 3-4 chocolate pieces to the top of each cookie.
  • For best results, allow cookies to cool on the sheet pan for 5-6 minutes before transferring to a cooling rack to cool completely.

For the White Chocolate Dip

  • Place candy cane in a ziplock bag and crush the candy canes with a rolling pin. Save crushed candy cane to sprinkle over the cookies once they are dipped in the white chocolate.
    1 regular candy cane
  • Once the cookies have cooled completely, melt the white chocolate wafers.
  • Use the microwave to melt the white chocolate. Place chocolate in a glass measuring cup. Melt for 1 minute and then mix. Continue to warm and mix, 30 seconds at a time until the white chocolate is smooth.
    1 cup white chocolate melting wafers
  • Dip each cookie in the melted white chocolate and sprinkle with the crushed peppermint candies.
  • Allow the white chocolate dip to cool until firm. Transfer cookies to a tray or container for storing.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 302kcal | Carbohydrates: 42g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 167mg | Potassium: 200mg | Fiber: 3g | Sugar: 23g | Vitamin A: 248IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 2mg