Peppermint Cocoa Cookies

5 from 1 vote

These Peppermint Cocoa Cookies are deeply chocolatey chocolate cookies dipped in melted white chocolate and topped with crushed peppermint.

Prep Time20

Cook Time9

Total Time29

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: cookies

Calories: 200kcal

Preheat the oven to 350°F.
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Add the eggs and combine.
In a microwave safe medium bowl, add 1 cup bittersweet chocolate chips. Melt the chocolate chips in the microwave by microwaving at 50% power for 1 minute, then stir. Continue to add 30 seconds at 50% power, stirring in between until melted. Let rest until the chocolate has cooled, but is still melted.
Add the melted chocolate to the cookie batter and combine.
Add the baking soda, baking powder, and salt, and combine. Add the cocoa powder and combine.
Optional: Add 1 cup of bittersweet or semi-sweet chocolate chips to the batter and stir to combine (these additional chocolate chips are optional).
Add about 2 tablespoons worth of dough per cookie to a baking sheet. Bake for 9 minutes. Remove and allow to cool fully.

Meanwhile, add a handful of unwrapped peppermints to a quart sized freezer bag and use a rolling pin or meat hammer to crush the peppermints. I prefer the look of the finely crushed peppermint, rather than larger chunks, but either works.
Melt the white chocolate chips in a bowl in the microwave. Heat for 1 minute at 50% power and stir, then add 30 seconds at 50% power, stirring in between until the chocolate has melted.
Dip the fully cooled chocolate cookies in the melted white chocolate, and place on a sheet of wax paper. Immediately sprinkle the white chocolate with crushed peppermint so that it sticks while the white chocolate is still warm. Allow to cool fully before storing or stacking.

High Quality Chocolate: Use high-quality bittersweet and white chocolate chips such as Ghirardelli. They'll taste better and melt easier.
- If using the microwave, rather than a double boiler, be sure to heat the chocolate at max 50% power to avoid scorching the chocolate.
- If the white chocolate is too thick and difficult to work with once melted, you can add a splash of heavy cream or milk to thin it out.
Additional Chocolate Chips: You can add an additional 1 cup of chocolate chips to the cookie dough, but this is not necessary. Choose any type of chocolate chips from bittersweet (used earlier in the recipe), semi-sweet, or milk chocolate, depending on what you have on hand.
Peppermints: I recommend using soft peppermint candies rather than hard peppermint candies. Soft peppermints are much easier to eat, especially when sprinkled on a cookie, compared with hard peppermints, but either works.
- I prefer to crush the peppermints so that the pieces are fairly small, rather than larger chunks.