A few years ago, for Christmas, one of our neighbors brought over some chocolate cookies, with green and red colored, white chocolate chips… and I’m not gonna lie, I was completely obsessed with those cookies! I got home from school one day, and ate THREE of them in a row! They were sooo good, we had to get the recipe! And it turns out the cookies were just a box cookie mix, with some festive white chocolate chips added in! Coulda fueled me, because those cookies were daaang good! Ya better belieeeve, once I had the recipe, your girl made about 10,000 batches of those cookies. I packed those cookies in my lunch, ate them as a snack when I got home from school, aaand ate them for dessert for the next 6 months! Yes, I was obsessed with those cookies. Ironically, I haven’t made those cookies in ages… probably because I couldn’t STOP eating them!
This year though, for our Saturday night Christmas party, it was my job to bring something with chocolate and peppermint in it, and I started thinking about those chocolate cookies again! This time though, I didn’t want the cookies to be from a box… They needed to be from scratch! So I whipped up some chocolate cookie dough, infused with candy canes, folded in some white chocolate chips, and guuuys, I gotta tell ya THESE ARE BETTER THAN THE BOX COOKIES!!!
Chocolaty, peppermint cookies, with melty white chocolate chips. They have a crunchy, chocolate exterior, with a fudgy, chocolate center, and a subtle, delicious peppermint flavor. I mean come onnnn! Drooling!
What I love about these cookies is the candy cane infusion! I know I already said this, with my mini peppermint chocolate cakes, but I’ll say it again for emphasis… I loooove the candy cane flavor in baked goods, but I don’t love the crunchy texture in a soft baked good, sooo to achieve the candy cane flavor, without the crunchy texture, we melt the candy canes down into a liquid, and then mix them into the dough! It’s genius I tell you! Geniuuus!
That’s the magic behind these cookies, plus a little peppermint extract, aaand these cookies are magical! Trust me on this, once you make these Chocolate Peppermint Cookies, you maaay not be able to stop eating them… Don’t say I didn’t warn ya! 😉
How to make Chocolate Peppermint Cookies
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- In a small sauce pan, over medium heat, combine the candy canes, and 1/8 cup of butter. Bring the liquid to a low boil. The candy canes should be melting by now.
- Stir in the heavy cream, turn the heat to low, place the lid on the pan, and let simmer, stirring occasionally until the candy canes are completely melted. About 4-5 minutes.
- While the candy canes are melting, in the stand mixer, combine the white sugar, brown sugar, and remaining butter. Cream together about two minutes.
- Add in the melted candy canes. Mix together on high for one minute, to air-rate the butter and sugar.
- Add in one egg, mix for 30 seconds, then add in the vanilla extract and peppermint extract. Mix together on high for one minute.
- In a separate bowl, combine the flour, cocoa powder, salt, and baking soda. Then add the dry ingredients to the mixer.
- Starting on low, gently increase the speed of the stand mixer, until the dry ingredients are mixed in with the wet.
- Fold in the white chocolate, and semi-sweet chocolate chips.
- Preheat the oven to 375° Fahrenheit.
- Use a spoon to scoop out the cookie dough, and roll them into balls about 1 1/4″ in diameter. Refrigerate the cookie dough for 20 minutes.
- Place 5 cookie dough balls on a cookie sheet, one on each corner, and one in the middle.
- Bake for 14 minutes.
- Remove from the oven and let cool for 14 minutes.
- Transfer to a cooling rack. Serve warm, or save for later!
Chocolate Peppermint Cookies
Equipment
- Cookie Sheet
- Stand Mixer
- Small Sauce Pan
Ingredients
- 3/4 Cup White Sugar
- 3/4 Cup Brown Sugar
- 1 Cup Butter softened
- 3 Candy Canes
- 2 Tbsps Heavy Cream
- 1 tsp Peppermint Extract
- 1 tsp Vanilla Extract
- 1 Egg
- 2 1/4 Cups Flour
- 1/4 Cup Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 Cups White Chocolate Chips
- 1/2 Cup Semi-Sweet Chocolate Chips
Instructions
- In a small sauce pan, over medium heat, combine the candy canes, and 1/8 cup of butter. Bring the liquid to a low boil. The candy canes should be melting by now.
- Stir in the heavy cream, turn the heat to low, place the lid on the pan, and let simmer, stirring occasionally until the candy canes completed melted. About 5 minutes.
- While the candy canes are melting, in the stand mixer, combine the white sugar, brown sugar, and remaining butter. Cream together about two minutes.
- Add in the melted candy canes. Mix together on high for one minute, to air-rate the butter and sugar.
- Add in one egg, mix together for 30 seconds, then add in the vanilla extract and peppermint extract. Mix together on high for one minute.
- In a separate bowl, combine the flour, cocoa powder, salt, and baking soda. Then add the dry ingredients to the mixer.
- Starting on low, gently increase the speed of the stand mixer, until the dry ingredients are mixed in with the wet.
- Fold in the white chocolate, and semi-sweet chocolate chips.
- Preheat the oven to 375° Fahrenheit.
- Use a spoon to scoop out the cookie dough, and use your hands to roll the cookie dough into balls about 1 1/4" in diameter. Refrigerate the cookie dough for 20 minutes.
- Place 5 cookie dough balls on a cookie sheet, one on each corner, and one in the middle.
- Bake for 14 minutes.
- Remove from the oven and let cool for 14 minutes.
- Transfer to a cooling rack. Serve warm, or save for later!