Double Chocolate Peppermint Cookies
This dark chocolate peppermint cookie is drizzled with white chocolate and crushed peppermints…perfect for the holidays and for your favorite minty valentine. Original recipe found on Broma Bakery’s website. Their cookies use white chocolate chips and are dipped in additional white chocolate. I used dark chocolate chips and drizzle…but the options are limitless.
Ingredients
Scale
- 1/2 Cup Butter at room temperature
- 1 Cup packed Dark Brown Sugar
- 1 Large Egg at room temperature
- 3/4 Cup Flour
- 1/3 Cup Dark Cocoa Powder
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Peppermint Extract
- 1 Bag Dark Chocolate Chips
- 7 ounces White Chocolate
- 1 Teaspoon Coconut oil or Crisco
- 1/2 Cup Crushed Peppermint Candies
Instructions
- In a mixer with a paddle attachment, cream together butter and sugar until light and fluffy.
- Add in Egg and Peppermint Extract.
- Sift together dry ingredients in a separate bowl.
- Add dry ingredients carefully into butter mixture, until combined.
- Fold in Chocolate Chips.
- Scoop dough into balls and chill dough (I do this with almost every cookie dough I make- it isn’t necessary but I like the way the cookies turn out after the dough has been chilled).
- Preheat oven to 325*, prepare cookie sheet with parchment or silicone mats.
- Place chilled dough balls on the cookie sheet and bake for approximately 10-12 minutes.
- Allow cookies to come to room temperature.
- Combine white chocolate and crisco or coconut oil over a double boiler or microwave and stir gently until melted.
- Drizzle white chocolate over cookies and sprinkle with crushed peppermint candies while chocolate is still soft.