Double Chocolate Peppermint Cookies
A soft and chewy double chocolate peppermint cookie dipped in white chocolate and sprinkled with crushed candy canes. These cookies stay thick, hold their shape and make the perfect festive bake. The peppermint adds a cool lift to the rich chocolate base and the crunchy candy canes give the prettiest finish. Ideal for gifting, snacking or adding to a Christmas cookie box.
Equipment
- Stand Mixer or hand mixer
- Baking Sheet
- Baking Paper/Greaseproof Paper
- Small Microwave Safe Bowl or saucepan
- Cookie Scoop optional
Ingredients
- 125 grams unsalted butter cold and cubed ½ cup + 1 tbsp
- 150 grams light brown sugar ¾ cup
- 75 grams caster sugar ⅓ cup
- 1 large egg
- 1 teaspoon vanilla extract
- ½ to 1 teaspoon peppermint extract
- 160 grams plain flour 1 ⅓ cups
- 50 grams cocoa powder ½ cup
- 1 tablespoon cornflour cornstarch
- ½ teaspoon bicarbonate of soda baking soda
- ½ teaspoon salt
- 150 grams chocolate chips any variety 1 cup
- 150 grams white chocolate melted for dipping or drizzling 1 cup
- Crushed candy canes for topping
Instructions
- Mix the butter and sugars. Add cold cubed butter, light brown sugar and caster sugar to your stand mixer. Beat until sandy and combined.
- Add the egg and extracts. Mix in the egg, vanilla and peppermint extract.
- Add the dry ingredients. In a separate bowl whisk flour, cocoa powder, cornflour, bicarbonate of soda and salt. Add to the mixer and blend into a thick dough.
- Add the chocolate chips. Fold through until evenly distributed.
- Chill the dough. Scoop into balls and chill for 30 minutes.
- Bake. Heat the oven to 175 C and bake the cookies for 10 to 12 minutes. The edges should be set while the middles stay soft.
- Cool. Leave on the tray for 10 minutes then move to a wire rack.
- Decorate. Dip half of each cookie into melted white chocolate, then sprinkle crushed candy canes over the top. Leave to set.