Double Chocolate Peppermint Cookies, decadently delicious and rich as we use both cocoa powder and peppermint white chocolate. These tasty treats are soft and chewy with pops of flavor in every bite. Add an extra level of festivity by drizzling white chocolate over the finished cookie, yum!
These are the perfect cookie to add to your Holiday sweets table.
Double Chocolate Peppermint Cookies
These easy Holiday cookies are easy to make. They are also a great make ahead recipe. You can freeze uncooked dough and save for later to cook and decorate. Cooked unfrosted cookies can be frozen for up to 3 months. They are soft, chewy, and loaded with chocolate.
Ingredients:
- Cream of Tartar is a leavening agent for baking. If you do not have it, you can substitute, 1 teaspoon white vinegar.
- The molasses gives a nice chew to the cookie. I suggest not substituting it. However, if you do not have it, honey can be subbed but your cookies will be more crispy than chewy.
- Peppermint white chocolate chunks from Ghirardelli brand for is what we use in this recipe.
- Coconut oil is optional. It may be needed for the white chocolate drizzle. The oil will thin the white chocolate.
FAQs
- Eggs should be at room temperature for baking.
- Do not skip refrigerating the dough for an hour. Otherwise your cookies will spread.
- For the best results, follow the measurements by using measuring cups and spoons.
- Let the cookies cool completely before adding the drizzle.
Instructions
- In a large bowl, beat the butter and sugars together with an electric mixer.
- Add in the eggs, vanilla extract and molasses and beat until fully combined.
- In a medium-sized bowl, stir together the flour, cocoa powder, baking soda and cream of tartar.
- Beat half of the flour mixture into the butter mixture, then the second half.
- Beat or stir in 1 cup of the peppermint white chocolate until completely combined.
- Refrigerate the cookie dough for at least 1 hour.
- Pre-heat oven to 325F.
- Line two cookie sheets with parchment paper.
- Portion out the cookie dough onto the prepared sheets with a cookie scoop.
- Bake for 12-15 minutes, until tops begin to crack and edges are set. Let cookies cool before adding the white chocolate drizzle.
- In a small microwave-safe bowl, heat the remaining ½ cup peppermint white chocolate chunks in 25 second increments, stirring well in between each re-heating.
- If needed, stir in the shortening or coconut oil to make the chocolate smoother.
- Drizzle the white chocolate onto the cookies, either using a spoon or a piping bag.
- Let the white chocolate drizzle set completely before storing or serving.
Storage Tips
- At Step 6 in the recipe directions below, the cookie dough can be frozen for up to 3 months. When ready to bake, remove from the freezer and defrost overnight in the fridge, continue with the recipe in directions.
- Once baked the cookies can be kept in a covered container, unrefrigerated for up to 3-4 days.
- The cookies can also be kept in the fridge at Step 6, overnight and baked the next day.
Serving Ideas:
Having a Holiday party serve along with Instant Pot Hot Chocolate. For those who imbibe, my Dad's Irish Coffee.
Other holiday treats you may enjoy:
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📖 Recipe
Double Chocolate Peppermint Cookies
Double Chocolate Peppermint Cookies, decadent and delicious treats that are chewy and chocolatey. Perfect for a Holiday dessert table, Christmas
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Servings: 40 cookies
Calories: 115kcal
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Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- ¾ cup unsalted butter, melted Note 1
- 1 cup brown sugar
- ½ cup white sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon molasses
- 1 ¾ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- 1 ½ cups Peppermint White Chocolate Chunks divided into 1 cup and ½ cup for the drizzle
- 1 teaspoon shortening or coconut oil optional
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Instructions
- In a large bowl, beat the butter and sugars together with an electric mixer.
- Add in the eggs, vanilla extract and molasses and beat until fully combined
- In a medium-sized bowl, stir together the flour, cocoa powder, baking soda, cream of tartar, and salt.
- Beat half of the flour mixture into the butter mixture, then the second half.
- Beat or stir in 1 cup of the peppermint white chocolate until completely combined.
- Refrigerate the cookie dough for at least 1 hour.
- Pre-heat oven to 325F.
- Line two cookie sheets with parchment paper.
- Portion out the cookie dough onto the prepared sheets with a cookie scoop.
- Bake for 12-15 minutes, until tops begin to crack and edges are set.
- Let cookies cool completely before decorating with the drizzle.
White Chocolate Drizzle
- In a small microwave-safe bowl, heat the remaining ½ cup peppermint white chocolate chunks in 25 second increments, stirring well in between each re-heating.
- If needed, stir in the shortening or coconut oil to make the chocolate smoother.
- Drizzle the white chocolate onto the cookies, either using a spoon or a piping bag.
- Let the white chocolate drizzle set completely before storing or serving.
NOTES
Note 1: If using salted butter, omit the salt.
Storage Tips:
- At Step 6 in the recipe directions below, the cookie dough can be frozen for up to 3 months. When ready to bake, remove from the freezer and defrost overnight in the fridge, continue with the recipe in directions.
- Once baked the cookies can be kept in a covered container, unrefrigerated for up to 3-4 days.
- The cookies can also be kept in the fridge at Step 6, overnight and baked the next day.
I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
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Nutrition
Serving: 1cookie | Calories: 115kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 37mg | Potassium: 63mg | Fiber: 1g | Sugar: 11g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
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