How to make heavenly holiday chocolate cookies with peppermint chips and white chocolate drizzle!
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When it comes to my homemade holiday treats I don’t play around, I go all in! Instead of the usual plain vanilla or chocolate treats, I take those yummy flavors and mix in some classic Christmas flavors to create holiday treats that are unique and just to die for! One of my favorite recipes to pull out to impress for the holidays is this one for Chocolate Cookies with Peppermint Chips!
These irresistible chocolate cookies are filled and topped with Andes peppermint chips followed by a smooth and sweet white chocolate drizzle! Since the Andes peppermint chips are white chocolate with little bits of peppermint in them, they are the perfect flavor combination for scrumptious holiday cookies! For a little bit of crunch in your cookies, you can opt for plain, crushed peppermint candies instead.
These cookies just scream Christmas excitement! And the best part, besides the irresistible taste? Even though these mouth-watering cookies look very fancy, they are incredibly easy and simple to make.
Isn’t that just perfect?! I can easily whip up a big batch of these Christmas cookies for a holiday party and have everyone swooning over how perfect these are, and it didn’t take me all day to make them either! From start to finish this recipe only takes me about 30 minutes.
Festive, stylish, and irresistible Christmas cookies that look like they came straight out of a magazine that can be made in just 30 minutes? You just can’t go wrong with these Christmas cookies! Here’s how to make these Chocolate Cookies with Peppermint Chips!
Easy Holiday Cookie Equipment
First, let me break down my equipment. There’s nothing complicated or fancy here, just some typical baking tools and utensils. Here’s what I use to make chocolate cookies with peppermint chips:
- Measuring Cup
- Measuring spoons
- Glass mixing bowl
- Blending whisk
- Hand mixer
- Dough scoop
- Baking sheet
- Parchment paper sheets
- Wilton candy melting pot
- Saucier Drizzle Spoon
Minty and Chocolatey Ingredients
Once you’ve got your equipment and tools, it’s time to round up the festive cookie ingredients! If your mouth is already watering, don’t worry. That’s a natural reaction when you start to smell all the yummy Christmas ingredients. These are the ingredients I use to make chocolate cookies with peppermint chips:
Chocolate Cookies:
- 2 ½ cup cake flour or all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 1 cup unsalted butter – room temperature
- 1 ½ cup Light Brown Sugar – packed
- 1 bag Andes Peppermint Crunch Baking Chips 10 oz bag, set aside ¼ bag for topping the cookies
- Or you can opt for plain, crushed peppermint candies.
White Chocolate Drizzle:
- 1 cup Bright white Wilton Candy Melts
- 1 tbsp coconut oil (optional)
- This is if the melted white chocolate is too thick for drizzling
How to Make Chocolate Cookies with Peppermint Chips
Drum roll, please! It’s the magical moment you’ve been waiting for. Time to make some cheer-inspiring Christmas cookies. This process is super simple and easy so let’s get right to it. Here’s how to make chocolate cookies with peppermint chips:
Making the Chocolate Cookies:
- First, use the measuring cup and spoons to measure out all of the cookie ingredients. Preheat the oven to 350°F.
- Next, in a medium-size mixing bowl, combine the cake flour, cocoa powder, baking soda, and salt.
- Combine the dry ingredients with a blending whisk.
- Then, in a small mixing bowl, combine the eggs and vanilla extract.
- In a separate large bowl, combine the butter, and brown sugar.
- Beat the ingredients with a hand mixer until the mixture is smooth.
- Next, pour the egg mixture into the butter mixture.
- Mix again until everything is completely combined.
- Then, ⅓ at a time, add the dry ingredients into the wet, mixing well between each addition.
- Continue mixing until the cookie batter is smooth.
- Next, pour ¾ a bag of Andes peppermint chips into the batter and fold in with a silicone spatula.
- Mix batter until chips are evenly distributed throughout the batter. And line a baking sheet with parchment paper.
- Next, use a dough scoop(2 tbsp) to scoop rounded cookie dough balls onto the lined baking sheet.
- Make sure cookie dough balls are spaced out evenly.
- Press in the remaining peppermint chips into the top of the cookies.
- Finally, bake the cookies for 9-11 minutes. After baking, cool completely on a baking sheet.
Making the White Chocolate Drizzle:
- First, gather the white chocolate ingredients.
- Then, melt the White Candy Melts in the candy melting pot while stirring with a silicone spatula. If the chocolate is too thick to drizzle, mix in coconut oil.
- Once completely melted, grab a saucier drizzle spoon and the cooled cookies.
- Using the saucier spoon, drizzle each chocolate cookie with white chocolate.
- Let the drizzle on the cookies set, then serve and enjoy!
Alternative Chocolate-Melting Method
If you don’t have a nifty candy melting pot in your kitchen collection, here is a simple microwave melting method that will work for anyone!
How to Melt Candy Melts in the Microwave:
- First, pour the candy melts into a heat-safe bowl or silicone measuring cup.
- Then, heat the candy melts in the microwave at 50% power, or on a defrost setting, for 1 minute.
- Next, stir the candies thoroughly.
- Use a towel or an oven mitt to protect your hand from the heat when handling the bowl or cup.
- Then, continue to microwave the candies at the same low setting in 15-30 second intervals, stirring in between each interval, until the candy is almost melted.
- Finally, let the candy sit for about 1 minute to let the residual heat take care of any small unmelted pieces of candy leftover.
- If you try another interval of cooking at this point, the candy could overcook and burn so it’s better to let the candy sit and take care of itself.
For more chocolate-melting methods and tips, check out my simple guide on How to Melt Candy Melts.
Storing Chocolate Peppermint Cookies
To store chocolate cookies with peppermint chips, first transfer them to an airtight container lined with paper towels. Stack the cookies in between wax paper layers, if necessary. Keep the cookies stored at room temperature, out of sunlight, for up to 2 weeks. Always label the date on the outside of the container.
More Cookies Recipes
Holiday Treats That Can’t Be Beat
Need as many Christmas recipes as you can stand? Then you’ve come to the right place. I love experimenting with classic Christmas flavors! Here are some more of my favorite festive holiday recipes:
- Eggnog Scones
- Peppermint Cupcakes
- Peppermint White Chocolate Cookies
- Christmas Hot Chocolate Bombs
- Marshmallow Snowmen
- Sugared Cranberries and Rosemary
- Chocolate Cookies with Peppermint Chips
- Eggnog Buttercream Frosting
- Gingerbread Cupcakes
Chocolate Cookies with Peppermint Chips
Equipment
Ingredients
Chocolate cookies
- 2 ½ cup cake flour or all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 1 cup unsalted butter Room temperature
- 1 ½ cup Light Brown Sugar packed
- 1 bag Andes Peppermint Crunch Baking Chips 10 oz bag, leave ¼ for a top of cookies
White chocolate drizzle
- 1 cup Bright white Wilton Candy Melts
- 1 tbs coconut oil option, if melted chocolate is too thick for drizzling
Instructions
Making the Chocolate Cookies
- First, use the measuring cup and spoons to measure out all of the cookie ingredients. Preheat the oven to 350°F.
- Next, in a medium-size mixing bowl, combine the cake flour, cocoa powder, baking soda, and salt.
- Combine the dry ingredients with a blending whisk.
- Then, in a small mixing bowl, combine the eggs and vanilla extract.
- In a separate large bowl, combine the butter, and brown sugar.
- Beat the ingredients with a hand mixer until the mixture is smooth.
- Next, pour the egg mixture into the butter mixture.
- Mix again until everything is completely combined.
- Then, ⅓ at a time, add the dry ingredients into the wet, mixing well between each addition.
- Continue mixing until the cookie batter is smooth.
- Next, pour ¾ a bag of Andes peppermint chips into the batter and fold in with a silicone spatula.
- Mix batter until chips are evenly distributed throughout the batter. And line a baking sheet with parchment paper.
- Next, use a dough scoop(2 tbsp) to scoop rounded cookie dough balls onto the lined baking sheet.
- Make sure cookie dough balls are spaced out evenly.
- Press in the remaining peppermint chips into the top of the cookies.
- Finally, bake the cookies for 9-11 minutes. After baking, cool completely on a baking sheet.
Making the White Chocolate Drizzle
- First, gather the white chocolate ingredients.
- Then, melt the White Candy Melts in the candy melting pot while stirring with a silicone spatula. If the chocolate is too thick to drizzle, mix in coconut oil.
- Once completely melted, grab a saucier drizzle spoon and the cooled cookies.
- Using the saucier spoon, drizzle each chocolate cookie with white chocolate.
- Let the drizzle on the cookies set, then serve and enjoy!
Notes
Nutrition
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