Chocolate Peppermint Cookies

5 from 3 votes

Chocolate Peppermint Cookies are a festive and delicious treat. They're perfect for Christmas parties or as a gift for your friends and family.

Prep Time20

Cook Time9

Total Time29

Course: Christmas, Desserts

Cuisine: American

Servings: Cookies

Calories: 191kcal

Preheat the oven to 350° F. Line the cookie sheets with parchment paper and set them aside.
Brown the butter in a saucepan for 15 minutes or until golden brown. Set aside.
In a large mixing bowl, cream the white sugar, cocoa powder, egg, vanilla extract, instant coffee, and the cooled browned butter. Mix well.
1 cup white sugar, ½ cup unsweetened cocoa powder, 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon instant coffee, ¾ cup unsalted butter
In a medium sized mixing bowl, combine the flour, baking powder, and salt with a whisk.
1⅓ cup all purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
Add the flour mixture to the wet ingredients and mix with a hand mixer until combined. Scrape the sides of the bowl to ensure all the flour is mixed in. Fold in the semi sweet chocolate chips.
½ cup semi sweet chocolate chip morsels
Scoop out 24 mounds of cookie dough on the two cookie sheets, about 2" apart. Each mound will be about 2 tablespoons. Bake for 9 minutes, then remove and cool for 5 minutes. Transfer the cookies to a wire cooling rack.
Melt the white chocolate chip morsels in the microwave with an initial 1 minute 'defrost'. Stir, then heat on defrost in 30 second intervals until fluid. Stir in the peppermint extract and drizzle white chocolate in diagonal lines over the cookies.
Top the cookies with the crushed candy canes and set to harden. You can put them in the refrigerator if you want the candy topping to set up faster.

If you use salted butter, omit the salt from the recipe.
You can also crush Starlight mints if you don't have any candy canes.
If reusing the same cookie sheet for baking the cookies, let it cool completely before placing new cookie batter on the cookie sheet.
You can pour the white chocolate in a baggie, and then snip the corner to get an even nicer drizzle for decorating the cookies.