2020 has been a year for sure; a year of struggle and heartache, but also a year of growth and excitement.
I dropped out of college to pursue my dream of running my own business and discovered a career I didn't know was possible. I've learned more about myself in such a short amount of time that I feel like a new person.
I've also had all day everyday to really practice my photography and recipe development skills and it's paid off. I feel like my food styling and photography is especially good when I've created a recipe for a specific holiday or celebration!
National Cookie Day is one of the those holidays I wanted to develop a recipe for and I think I outdid myself with these Double Chocolate Peppermint Cookies!
Every bite is incredibly indulgent but also secretly healthier that you'd expect. It's a win-win for everyone!
If you've made my chewy chocolate chip cookies before, these cookies are very similar!
In fact, I just made a few changes to end up with this recipe. The process is just like a regular batch of cookie dough with a few tweaks.
I like to have all my ingredients ready to mix prior to starting, so the recipe asks to sift the dry ingredients together first.
You're also going to prepare the chocolate and candy canes here too. Save about 0.7 oz (10 squares of a Lily's chocolate bar) of chocolate for later and roughly chop the rest. Crush eight of the candy canes and save the remaining four for later.
Now, cream together your butter and sugars. It's important that your butter is at room temperature so it mixes well. Otherwise, you'll have clumps of buttery sugar in your baked cookie and trust me, it's not as good as it sounds!
Next, mix in your egg, vanilla, and peppermint extract.
I made an important note with this recipe: in addition to bringing the egg to room temperature, you should beat the egg prior to adding it to the cookie dough. I've found the egg is less likely to coagulate and mixes into the dough better if it's beaten beforehand. Because this dough is extra soft, this step is important!
Mix in the dry ingredients until a few streaks of flour remain. The dough will be very soft, so don't worry!
Fold in the chopped chocolate and crushed candy canes you prepared earlier. It might take a second for everything to disperse evenly, so be patient! The last thing we want is a few of the cookies to be sparse of the peppermint-y goodness.
Ok, now bear with me. Notice how I haven't mentioned the oven yet? That's because the dough needs just a few minutes of chill time. Just a few!
To help tame the urgent need to either consume all the cookie dough or put all of it straight in the oven, here is where we preheat the oven. The oven warming up is our "timer" for chilling the dough in the freezer.
Once the oven has reached 350°F, remove the dough from the freezer and shape into cookie dough balls with a tablespoon cookie scoop like this one.
Bake for 9 minutes, then let cool on the pan for 10 minutes. Cooling is just as important as baking, so please don't skip cooling on the pan!
Now comes the fun part: melt the remaining white chocolate with some coconut oil in the microwave until smooth and drippy.
Crush the remaining candy canes. Using a spoon, drizzle the melted chocolate over the cooled cookies, then sprinkle the crushed candy canes on top.
Et voila! Chocolate Peppermint Christmas Cookies!
Well my friends, the time has come for you to enjoy a fresh batch of Double Chocolate Peppermint Cookies. I'm drooling at the thought!
If you try this recipe, I'd love to hear about it! Please leave a comment and star rating below so other readers know how you liked the recipe.
These double chocolate peppermint cookies are fudgy, chewy, and topped with crushed candy canes and a drizzle of white chocolate. They're also naturally gluten free and dairy free. You have to make these healthy peppermint cookies for Christmas!
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