Fudgy White Chocolate Peppermint Cookies

If you are a fan of the classic chocolate and mint combination, these Chewy White Chocolate Peppermint Cookies are going to be the star of your holiday platter.

Unlike dry, cakey cookies, these are rich and fudgy. We use a special technique involving melted butter and cocoa powder to create a deep chocolate base that pairs perfectly with the sweet creaminess of white chocolate chips. Finished with a festive sprinkle of crushed candy canes, this is the perfect recipe for your next Christmas cookie exchange.

What You Will Need:

• 1 ⅛ cups melted butter (2 sticks and 1 tablespoon)
• ¾ cup cocoa powder
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups of unbleached flour
• 1 teaspoon of baking soda
• ½ teaspoon of sea salt
• 2 cups of white chocolate chips
• ½ cup crushed candy canes

Why Use Melted Butter? (The Secret to Fudgy Cookies)

The secret to the texture of these cookies lies in the method. Instead of creaming cold butter, we use melted butter and mix it directly with the cocoa powder.

• Blooming the Cocoa: This technique "blooms" the cocoa, hydrating the powder immediately to release a more intense chocolate flavor.
  Chewy Texture: Melted butter results in a denser, chewier cookie compared to the fluffier texture you get from creamed butter.
  (H2) Ingredients for Double Chocolate Mint Cookies

Baking Tips for Delicious Peppermint Cookies

• Don't Overmix: Once you add the flour, mix only until the white streaks disappear. Overmixing leads to tough cookies.
• Chill the Dough: Because we use melted butter, the dough will be soft. Chilling it for 30 minutes is non-negotiable—it prevents the cookies from spreading into flat puddles in the oven.
• Timing the Topping: Do not bake the candy canes! If you bake them, they will melt and get sticky. Instead, gently press the crushed peppermint pieces onto the tops of the cookies immediately after pulling the baking sheet out of the oven.

If you like this recipe, please visit my cookies page for more ideas!

Try my chocolate peppermint cookie sandwiches!

Recipe

Fudgy White Chocolate Peppermint Cookies

Author: Dan Harper

188kcal

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Prep 30 minutes mins

Cook 10 minutes mins

Chilling time 30 minutes mins

Total 1 hour hr 10 minutes mins

The chocolate peppermint cookies are a chocolate cookie dough, white chocolate chips, and candy pieces! A great Christmas cookie recipe for a cookie exchange!

Servings 36 cookies

Course Christmas cookies, Dessert

Cuisine American

Ingredients

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Chocolate chocolate chip cookie dough

• ▢ 1 ⅛ cups melted butter (2 sticks and 1 tablespoon)
• ▢ ¾ cup cocoa powder
• ▢ 1 cup granulated sugar
• ▢ 1 cup packed brown sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 2 large eggs
• ▢ 2 cups of unbleached flour
• ▢ 1 teaspoon of baking soda
• ▢ ½ teaspoon of sea salt
• ▢ 2 cups of white chocolate chips
• ▢ ½ cup crushed candy canes

Method

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Chocolate Chocolate Chip Cookie Dough

1. Sift flour, baking soda, and salt together and set aside.
2. Combine melted butter and cocoa powder in a bowl and let set for 10 minutes.
3. In a mixing bowl or stand mixer combine butter mixture and both sugars. Mix until light and fluffy. Making sure to scrape down the sides and bottom of the bowl occasionally.
4. Next add vanilla extract and eggs. Combine well.
5. Add flour mixture and mix until just combined. Scrape down the sides and bottom of the bowl.
6. Add the white chocolate chips. Finish mixing with a spatula by hand.
7. Let the dough mixture chill in the refrigerator for 30 minutes.
8. Preheat the oven to 350 degrees F.
9. Once rested, place one tablespoon of mixture two inches apart on a silicone baking sheet or parchment lined baking sheet. Bake for 10 minutes.
10. As soon as the cookies are out of the oven sprinkle the broken candy cane pieces on the cookies.
11. Let cookies cool a few minutes before transferring to a cooling rack.

Nutrition

Serving36 cookiesCalories188kcalCarbohydrates24gProtein2gFat10gSaturated Fat6gPolyunsaturated Fat0.4gMonounsaturated Fat2gTrans Fat0.2gCholesterol26mgSodium144mgPotassium49mgFiber0.3gSugar19gVitamin A194IUVitamin C0.1mgCalcium32mgIron0.2mg

Notes

• Combining the melted butter with the cocoa powder rehydrates the cocoa powder for better mixing. Make sure to let the butter and cocoa mixture rest for 10 minutes. 
• Make sure to let the dough rest in your fridge for at least 30 minutes before baking.
• As soon as the cookies come out of the oven, is the time to sprinkle the candy cane pieces on. The heat from the cookies will melt the pieces just a bit and they will stick to the cookies.
• The cookies are great even without the candy cane pieces!

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