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Chocolate, Peppermint, Cookies from Baking This Simple. Chewy, chocolate cookies, with a fudgy center, and a subtle, sweet, peppermint flavor. The perfect cookie for the holidays, or any time of year. Grab the recipe from bakingthissimple.com.
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Chocolate Peppermint Cookies

White Chocolate Chip, Chocolate Cookies, infused with candy canes.
Prep Time20 minutes
Cook Time14 minutes
Chill Time20 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Chocolate Chip Peppermint Cookies, Chocolate Peppermint Cookies
Servings: 20
Calories: 150kcal

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!

Notes

Storage: Store in an airtight container.