Peppermint + chocolate = ❤️🎄❤️
Is there anything more festive than peppermint-chocolate? I think not.
Soft and chewy, double chocolatey, a tad bit crunchy, just the right amount of pepperminty, and totally dunkable in that tall glass of milk. Yep, these cookies are basically Christmas in your mouth.
Mint chocolate is what December dreams are made of – with Christmas music blaring in the background, chocolate covered beaters ready for sampling, and the inevitable chocolate smear on my nose. Don’t even care, because the ground is finally covered in a dusting of snow and it’s time to eat all the mint chocolate things.
Creamy melted semi-sweet chocolate gets folded into buttery, brown-sugary goodness flavored with a hint of peppermint extract and holiday spirit, while white chocolate chips and candy cane bits bring it home.
These double-chocolate-with-crushed-peppermint beauties make the perfect addition to any holiday cookie spread. But once you take that first bite, you probably won’t want to share. So do yourself a favor and make a double batch. Your family, friends, co-workers and tummy will thank you for it.
- 2 cups semi-sweet chocolate chips
- 1 cup (2 sticks) butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2⅔ cups white whole wheat or all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup white chocolate chips
- ½ cup crushed candy canes or peppermint candies
- Extra granulated sugar for rolling
- Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Add the semi-sweet chocolate chips to a small sauce pan over low heat. Stir frequently until melted. Turn off the heat.
- In a large mixing bowl, beat together the butter and sugars until fluffy - I like to use a hand mixer to get the job done faster. Beat in the eggs, one at a time, followed by the extracts.
- In a smaller mixing bowl, whisk together the flour, baking soda and salt.
- Slowly beat the flour mixture into the wet ingredients, about a third at a time, until completely incorporated. Fold in the white chocolate chips and crushed candy canes.
- Roll about 2 Tbsp of dough into a ball, roll around in the extra granulated sugar to coat lightly, and place on the baking sheet. Repeat with the remaining dough, making sure to place the balls about 2" apart on the baking sheets.
- Bake for 12-13 minutes. Remove from the oven and rest on the baking sheet for 2 minutes before removing to a cooling rack to cool completely.