These soft and fudgy chocolate cookies get a serious upgrade with peppermint extract and a white chocolate coating. School-age and high school kids can join the fun by helping prepare the dough and dipping the finished cookies in white chocolate. If you’re preparing these cookies for an adults-only event, try mixing in a teaspoon of espresso powder to the dough to transform them into peppermint mocha cookies! (We do NOT recommend giving kids an extra shot of espresso on Christmas Eve!)
This dough must be kept in the refrigerator overnight. Otherwise it will be too sticky to handle and won’t hold its shape.
- ½ cup butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg, brought to room temp
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- Pinch of salt
- ½ cup mini chocolate chips
- 2 cups white chocolate chips
- 2 candy canes or 6 peppermint candies, crushed
- Using a stand mixer, place the softened butter in a large mixing bowl and beat with the paddle attachment for 1 minute, until whipped. Add the sugars and continue to beat for another minute. Add the eggs, vanilla and peppermint extracts and beat until combined.
- In a medium bowl, mix together the dry ingredients: flour, cocoa powder, baking soda and salt. Slowly add the dry ingredients to the wet ingredients and beat to combine. Fold in the mini chocolate chips. Place prepared dough in the refrigerator overnight.
- Remove dough from the refrigerator and allow to sit at room temperature for about 20 minutes. Then start rolling 1-2 tablespoons of dough into balls and place on a greased cookie sheet. The recipe will yield about 2 dozen cookies. Bake at 350 degrees F for 15 minutes.
- Once the cookies have cooled, melt the white chocolate chips in the microwave in 15 second increments, stirring each time. Dip each cookie halfway into melted chocolate then place on a sheet of wax paper. Sprinkle with crushed candy canes and allow to dry.