Description
Deliciously festive Peppermint Wonderland Chocolate Cookies, perfect for the holiday season.
Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (200g) brown sugar
- 2 large eggs (room temp)
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 2 ½ cups (300g) all-purpose flour
- ¾ cup (75g) cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- Optional: 1 cup chocolate chips (for extra fudginess)
- 12 oz (340g) white chocolate or white candy melts (for coating)
- 1–2 tsp coconut oil (optional — gives smoother dip)
- ½–1 cup crushed candy canes (for decoration)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, beat butter, white sugar, and brown sugar until creamy.
- Add eggs, vanilla, and peppermint extract. Mix until smooth.
- In another bowl, whisk flour, cocoa powder, baking soda, and salt.
- Add dry ingredients to wet and mix until just combined.
- Fold in chocolate chips if using.
- Scoop dough into tablespoon-sized balls and place on lined baking sheet, leaving space to spread.
- Bake for 9–11 minutes — cookies should look soft and slightly puffy.
- Let cool completely before dipping.
- Melt white chocolate in the microwave in 20–30 second bursts, stirring in between.
- Dip half of each cookie in melted white chocolate and immediately sprinkle crushed candy cane for the snowy effect.
- Let set on parchment.
Notes
- Ensure cookies are completely cooled before dipping to prevent melting the chocolate.
- Adjust the amount of crushed candy canes based on your preference for decoration.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg