Peppermint

Double Chocolate Peppermint Cookies

The season for peppermint crunchy topped chocolate cookies may have passed…no wait, it hasn’t.

While traditionally a this is considered a Christmas peppermint cookie, I dare to say these little darlings can still find a place in February. The smart marketing people of the world determined that pre crushed peppermint candies make this possible. Starlight mints (I think that’s what they used to be called) are available year round as well, so if the combination of chocolate and peppermint makes your heart flutter, this cookie is for you.

There is something to be said about the way mint complements the dark chocolate, red and white are for sure in with Valentine’s theme, and no one will say no to cookies. Unless your sweetheart is one of those not into sweets people. I know they are out there.

My return to writing the blog has been slow, and I am going to ease myself back in, but this recipe was too nice to wait for my thoughts to get lofty to blog about. I switched up Broma Bakery’s recipe to include dark chocolate chips instead of white, mine are drizzled instead of dipped, but the essence of the recipe is the same and they get all of the credit. I also bake my cookies at 325* because that is what I do. I like a cookie with no brown on the bottom, a soft chewy cookie that is just ever so slightly under-baked and left to continue cooking on the cookie sheet tends to make perfection for my taste. If you are a 350* baker, watch the cookies so they don’t overcook while baking!

Hopefully this new year has brought all good things, and this cookie recipe will find you with happy hearts.

I hope you enjoy it, and as always, thank you for coming to the table!

Chrissy

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Double Chocolate Peppermint Cookies

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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. 

  • Author: chrissy@mythankfultable.com

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

  1. In a mixer with a paddle attachment, cream together butter and sugar until light and fluffy.
  2. Add in Egg and Peppermint Extract.
  3. Sift together dry ingredients in a separate bowl.
  4. Add dry ingredients carefully into butter mixture, until combined. 
  5. Fold in Chocolate Chips.
  6. 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).
  7. Preheat oven to 325*, prepare cookie sheet with parchment or silicone mats.
  8. Place chilled dough balls on the cookie sheet and bake for approximately 10-12 minutes.
  9. Allow cookies to come to room temperature.
  10. Combine white chocolate and crisco or coconut oil over a double boiler or microwave and stir gently until melted.
  11. Drizzle white chocolate over cookies and sprinkle with crushed peppermint candies while chocolate is still soft.

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Double Chocolate Peppermint Biscotti and Being Kind

Double Chocolate Peppermint Biscotti

Double Chocolate Peppermint Biscotti

Double Chocolate Peppermint Biscotti

In a time of year where stress is running high and we are making lists, and scurrying to do this and that amidst all the other stuff we already do, we can get lost in the “do” and lose sight of the bigger picture. The being kind part.

So, I have a sarcastic side and sometimes make comments I maybe shouldn’t. If you do know this about me, it’s because I am close enough to you to show you my cold heart (welcome to the club). I am from Massachusetts, I am my father’s daughter, sarcasm is a part of my DNA. In fact, I have a sweatshirt that belonged to my father: National Sarcasm Society…Like We Need Your Support.

However, there is a fine line. I need to watch it. In my years of teaching I have picked up the saying, “Is it truthful? Is it necessary? Is it kind?”

Double Chocolate Peppermint Biscotti

I find lately, my three question filter needs to be reapplied. I find myself in lines of unhappy people, crowded spaces, and faces are grumpy. I may not like it, but I can try to fix it.

So, I am making it my personal challenge to be kind ON PURPOSE. I know, mic drop.

Double Chocolate Peppermint Biscotti

Should be a given, but needs to be in the forefront of my brain because otherwise…I’m adding to the problem. Some things may be true, but not kind or necessary. Sometimes, shutting my mouth is the better choice. That goes in conversation, that goes on social media, it’s just a good idea.

Now, for these cookies…

Double Chocolate Peppermint Biscotti

These biscotti are dark chocolate with a mix of vanilla and peppermint extract and an additional boost of chocolate morsels. Baked twice, and drizzled with white chocolate and crushed peppermints, they are so perfect for the holidays.

They are a little heavier than the regular biscotti, but the trade off is richer chocolate flavor and a combination of three kinds of chocolate.

Double Chocolate Peppermint Biscotti

Dark chocolate base, semi sweet morsels, and white chocolate drizzle.

Add the peppermint crunch that kind of melts and gives the chew to the crisp cookie, it is a winner.

The test of a great cookie is when you take a taste, walk away, and think, “Wow, give me another bite of that.” These are good without being a side kick to a warm drink- but pair it with coffee and I am a happy girl.

Double Chocolate Peppermint Biscotti

Double Chocolate Peppermint Biscotti

I won’t carry on with my soap box sermon on being kind, (I need to post this recipe asap) but suffice it to say when you stop and actually try to change your mindset, you actually are the one who is gifted the blessing.

So bake these cookies and be nice out there friends, we still have a week to go!

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Double Chocolate Peppermint Biscotti

Double Chocolate Peppermint Biscotti
Print Recipe

Chocolate biscotte with chocolate chips and a white chocolate drizzle and crushed candy canes!

  • Author: chrissy@mythankfultable.com

Ingredients

Scale

Biscotti:

  • 1/2 Cup (One stick) Butter
  • 1 1/4 Cup Granulated White Sugar
  • 2 Eggs
  • 3/4 Cup Dark Cocoa Powder
  • 1/2 Teaspoon Vanilla Extract
  • 1/2 Teaspoon Peppermint Extract
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 2 Cups of Flour
  • 1 12 ounce bad of Semi-Sweet Morsels

Topping:

  • 1 Cup of White Chocolate
  • 6 Crushed Candy Canes (you will have extra – but that’s ok too!)

Instructions

  1. With a mixer, beat together butter and sugar until light and fluffy.
  2. Mix in dark cocoa powder.
  3. Add eggs and extracts, mix until combined.
  4. Add in salt, baking soda, mixing well, then add in flour slowly.
  5. Fold in chocolate chips.
  6. Turn dough out onto a lightly floured surface.
  7. Form two 14X4″ logs and place on a parchment or silpat lined cookie sheet.
  8. Bake at 325* for 30-35 minutes.
  9. Allow dough to cool slightly and slice on an angle approx. 1/2 to 3/4 inches.
  10. Flip cookies- cut side up and bake for an additional 5-10 minutes.
  11. Allow the cookies to cool.
  12. Crush candy canes (I use a ziploc baggie and a hammer for this…)
  13. Melt white chocolate and drizzle over cooled cookies.
  14. Sprinkle crushed candy canes while the white chocolate is still melty.

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Chocolate Peppermint Thumbprint Cookies

Chocolate Peppermint Thumbprint Cookies

This is the quintessential Christmas cookie. Chocolate, peppermint, little hints of candy cane and red and white stripes. Come on, pop in that Christmas playlist and make a batch. Ya know you want to.

I love these cookies because they are easy to mix up, refrigerate, roll into balls, and bake for ten minutes.

Peppermint Kisses

There is a combination of peppermint in the dough as well as the candy cane Hershey kiss, (yes, I buy these as soon as they come out because last year I couldn’t find them). I make mine smaller because I think the peppermint is a big taste, and a big peppermint cookie may be too much of a good thing.

They freeze nicely, so if you are looking to get a batch of cookies underway for your cookie trays, this is a nice recipe. It is originally from www.smalltownwoman.com ‘s website. I changed the amount of peppermint extract and other than that, they are perfect as is.

Chocolate Peppermint Cookies awaiting a Kiss!

They also look SO PRETTY. I am a mint chocolate chip ice cream gal so this recipe is right up my alley. And hey, cookie trays need to be about variety. I will place these cookies along side a white chocolate raspberry cookie, a bar cookie, a Mexican hot chocolate cookie, and it meets all palettes.

These cookies are just enough sweet and chocolate and peppermint to satisfy the Christmas spirit in everyone. Turn the Hallmark channel on (I have to confess it is not my thing but seems to be the respite of EVERYONE around me), prop your feet up, and eat the cookie. 

One note, I use Dark Cocoa Powder. I like the consistency, and I like a chocolate cookie to be really chocolatey. It is usually found right next to the regular cocoa and for me, I like it better. I do also use Dutch Processed Cocoa from Penzey’s and Trader Joe’s has a really good cocoa as well.

I love how these bring together a dynamic duo of peppermint and cocoa, and how they have that extra special touch of the striped kiss. I will warn you the kiss melts quickly and you need to leave them alone for a while until they set. (Read: temptation central).

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe

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Chocolate Peppermint Thumbprint Cookies

Print Recipe
  • Pepperminty chocolate cookie with a peppermint kiss in the middle! Original recipe from www.smalltownwoman.com
  • Author: chrissy@mythankfultable.com

Ingredients

Scale
  • 8  Tablespoons/ 1/2 Cup of Butter
  • 1/2 Cup White Sugar
  • 1/2 Cup Brown Sugar
  • 2 Eggs
  • 2 Teaspoons Peppermint Extract
  • 1 1/2 Cup Flour
  • 2/3 Cups Dark Cocoa Powder
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • One Bag unwrapped Peppermint Kisses

Instructions

  1. In a mixer, cream together butter and both sugars until fluffy.
  2. Add eggs one at a time until incorporated.
  3. Add in peppermint extract.
  4. Add Cocoa Powder.
  5. Add Salt, Baking Powder, Baking Soda, then flour, scraping down the sides of the bowl.
  6. Wrap dough in parchment paper or Saran Wrap and refrigerate for a few hours or overnight.
  7. Scoop chilled dough and roll into balls.
  8. Place on a parchment or silpat lined baking sheet.
  9. Bake cookies for 10 minutes at 325*
  10. Leaving cookies on the baking sheet, press one peppermint kiss into each cookie.
  11. After a few minutes, remove carefully to parchment paper lined surface or cooling racks.
  12. Allow peppermint kisses to re-harden before serving.

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