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Peppermint chocolate cookies on white board.
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Dark Chocolate Peppermint Cookies

These Dark Chocolate Peppermint Cookies blend rich cocoa with invigorating crushed peppermint candy canes in a chewy cookie base for the ultimate festive holiday cookie!
Course Dessert
Cuisine American
Keyword bakery style cookies
Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings 16 cookies
Calories 205kcal
Author Samantha Pickthall

Ingredients

  • 1/4 cup (1.5 oz) crushed peppermint candy canes, about 2 canes, plus extra for topping
  • 160 g unsalted butter, melted
  • 1/2 cup golden granulated sugar
  • 3/4 cup packed light brown sugar, how to pack
  • 1 large egg at room temperature, (weighing approx. 55g in shell)
  • 1 tsp vanilla extract
  • 1 cup (150g/5.3 oz) all-purpose flour, scoop & leveled
  • 1/2 cup Dutch-process cocoa powder, or natural unsweetened cocoa powder
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp fine salt
  • 1/2 cup dark chocolate chips
US Customary - Metric

Instructions

  • Crush Candy Canes: If not using pre-crushed candy canes, use a mortar and pestle or a zip-lock bag and rolling pin to crush them. Set aside.
  • Melt Butter: Over low heat in a saucepan, stirring occasionally. Alternatively, use a microwave in 30-second bursts. Transfer to a large bowl and cool until slightly warm.
  • Prepare Wet Mixture: To the cooled butter, add both sugars and whisk for 20 seconds. Then whisk in the egg and vanilla.
  • Incorporate Dry Ingredients: Sift in the flour, cocoa, cornstarch, and baking soda. Add the salt and combine until a thick dough forms.
  • Add Chocolate and Candy Canes: Fold in chocolate chips and crushed candy canes.
  • Chill: Refrigerate dough for 30 minutes. For overnight chilling, see notes.
  • Preheat Oven: To 356ºF (180ºC) fan-forced. Line a baking sheet with parchment paper.
  • Form Cookies: Scoop 45g/1.5 oz (or 3 level tablespoons) of dough, roll into tall balls, and place on the tray, spaced 10cm apart. Do not flatten balls.
  • Bake: 10-12 minutes until edges are set but centers are soft. Remove and tap the tray on your bench top or stove top 3 times to help slightly deflate.
  • Decorate: While still warm, add extra crushed candy cane to the top of each cookie.
  • Cool: Let the cookies sit on the sheet for 15 minutes, then move to a wire rack to cool completely.
  • Serve and Enjoy!

Notes

  • Chill dough overnight: To chill your dough overnight, make it per the recipe instructions and instead of chilling it for 30 minutes, leave it wrapped in the fridge overnight. Remove from the fridge 30 minutes prior to shaping the cookies to let it soften.
 
  • Store: Allow cookies to cool completely and store in an airtight container, at room temperature for 1 week.
 
  • Freeze: Place baked and cooled cookies in a freezer-friendly zip-lock bag or container, layered with parchment paper between each layer of cookies to prevent sticking. Label with the date and freeze for up to 3 months.
 
  • Thaw: At room temperature for 1-2 hours until soft enough to eat.

Nutrition

Calories: 205kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 156mg | Potassium: 105mg | Fiber: 1g | Sugar: 18g | Vitamin A: 265IU | Vitamin C: 0.03mg | Calcium: 34mg | Iron: 1mg