Soft and Chewy Chocolate Peppermint Cookies for Christmas
Raise your hand if you love Starbucks Peppermint Mochas! If you do, I promise you’ll love these cookies. They’re soft and chewy and densely chocolate. Dipped in melted semi-sweet chocolate and then topped with crunchy candy cane pieces, these cookies scream “Christmas.” I add a few drops of dōTERRA peppermint essential oil for an extra dash of mint flavor. I’ve heard the oil promotes digestive health, so these cookies are totally good for you, right?!
If you don’t have any dōTERRA peppermint oil, you could always use mint or peppermint extract. You can also use crushed starlight round peppermint candies if you’re craving these cookies during the rest of the year when candy canes are hard to find.
The only bad thing about these cookies (other than the fact that they’re addictive) is that they don’t package well. So they’re not the best for sharing at cookie exchanges. The candy cane pieces tend to fall off when the cookies are packaged in a bag. But they do look stunning served on a plate or platter at a Christmas party!
Make sure to pin this recipe to your Christmas cookie Pinterest board!
Looking for more holiday recipes? Check out my Christmas Eve Creamy Crab Pasta!
- Prep Time: 2h
- Cook Time: 9h
- Total Time: 3h
- Yield: About 30 cookies
- Category: Recipes
Ingredients
- 2 sticks of salted butter, softened
- 1 cup powdered sugar
- 1 egg
- 4 drops of DoTerra Peppermint Essential Oil
- 1 tablespoon vanilla extract
- 2 1/2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup semi-sweet chocolate chips, melted
- 4-5 crushed candy canes
Instructions
- Cream the butter and sugar together in a stand mixer.
- Add the egg, Peppermint Essential Oil, and vanilla extract and mix to combine.
- In a separate bowl, stir together the flour and cocoa powder.
- Slowly add to wet ingredients and mix together until dough forms.
- Turn dough out onto plastic wrap, pat into a ball, cover with wrap and refrigerate for 2 hours.
- Meanwhile, add candy canes to a plastic bag and crush with a rolling pin or mallet.
- Preheat oven to 375 degrees.
- Pinch off ping-pong ball sized chunks of dough and roll into balls.
- Gently press the balls flat with the bottom of a glass.
- Bake in oven for 7 to 9 minutes.
- Move cookies to a cooling rack to completely cool.
- Melt chocolate in the microwave or a double boiler.
- Dip each cookie into the melted chocolate and then press into the crushed candy canes.
