Double Chocolate Peppermint Holiday Cookies
Prep time
Cook time
Total time
These double chocolatey, perfectly minty cookies are like Christmas in your mouth. Semi-sweet and white chocolates pair perfectly with peppermint in a soft, chewy cookie.
Serves: 36 cookies
  • 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
  1. Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  2. Add the semi-sweet chocolate chips to a small sauce pan over low heat. Stir frequently until melted. Turn off the heat.
  3. 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.
  4. In a smaller mixing bowl, whisk together the flour, baking soda and salt.
  5. 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.
  6. 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.
  7. 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.
Recipe by Another Root at