Last year I made a batch of hot chocolate cookies topped with melted marshmallow. They were literally Heaven fresh out of the oven. I barely had enough left to photograph…. They were so rich and fudgey that I had to make some more with a slightly different twist. These cookies have a sprinkle of crushed peppermint and a drizzle of white chocolate. I love both versions but I wonder which you would prefer??
Chocolate Peppermint Cookies
Fudgey chocolate cookies paired with peppermint and drizzled with white chocolate.
- 1/2 cup butter
- 12 oz semisweet chocolate
- 1 1/4 cups light-brown sugar
- 3 eggs large
- 2 tsp vanilla extract
- 1/4 cup cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup crushed candycane
- 1/2 cup white chocolate melted and cooled
In a medium saucepan, over medium heat, melt the butter and the 12 ounces of semisweet chocolate chips. Stir constantly until just melted. Remove from heat and let stand for 5 minutes to slightly cool.
Beat chocolate mixture with sugar, eggs and vanilla
Add the cocoa powder, flour, baking powder and salt. Mix on low speed just until combined. Cover bowl with saran wrap and refrigerate for 2 hours.
Beat with an electric hand-mixer, on medium speed just until blended. Beat in the cooled chocolate mixture just until combined. Let cookie dough chill in refrigerator for 30 minutes
Preheat oven to 325 degrees F. Line two cookie sheets with parchment paper. Scoop and drop the cookie dough by the tablespoon, onto the prepared cookie sheets. You should fit 12 cookies per sheet, and making sure to space them at least 2 inches apart.
Dip cookie dough balls in crushed candy cane. You could also sprinkle on top after the white chocolate is drizzled if you want them to stand out more visually.
Bake cookies for 12 minutes, allow to cool on baking sheet for 10 minutes then transfer to wire rack to cool completely
Drizzle the white chocolate over the cookies and allow to cool.
Love a good drizzle!
If you don’t have or like crushed cand