Let's Bake

Perfectly Peppermint Chocolate Cookies

Yield Makes 14 cookies 1x
Prep: 40 minutesCook: 10 minutesTotal: 50 minutes

Double chocolate peppermint cookies dipped in white chocolate.


  • 115 grams (1/2 cup / 1 stick) unsalted butter, room temperature
  • 90 grams (1/2 cup) brown sugar
  • 50 grams (1/4 cup) caster sugar or granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 140 grams (1 cup) plain flour or all purpose flour
  • 40 grams (1/2 cup) cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 75 grams (1/2 cup) milk or dark chocolate chips
  • 1/2 teaspoon peppermint extract
  • 150 grams (1 cup) white chocolate
  • 34 peppermint candy canes


  1. Line two baking trays with baking paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
  2.  In a large mixing bowl, add butter and sugar and beat with an electric mixer on medium speed until pale and creamy. Add the vanilla and egg and beat for a minute or so until smooth.
  3.  Add flour, cocoa powder, baking soda and salt and beat briefly until it forms a soft chocolate dough. Add chocolate chip and peppermint extract.
  4. Roll heaped tablespoons of the dough into balls using your hands and pop onto the prepared trays, leaving space for the cookies to spread out.
  5. Bake cookies for approximately 10 minutes before transferring to a wire rack to cool completely.
  6. Melt white chocolate in the microwave, stirring every 20 seconds, until smooth and creamy. Use a mortar and pestle or a rolling pin to crush the peppermint candy canes.
  7. Dip each cookie in the white chocolate, letting it drip, before placing back on a baking tray lined with baking paper. Sprinkle candy canes over the white chocolate while it’s still warm.
Author: Jessica HolmesCategory: DessertCuisine: American
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