Argh!  I have so my recipes piled up from the holidays to share with you.  I just can’t get to writing the posts fast enough!

This is one of my favorites during the holidays because of the use of peppermint candies.  Not only do they taste great, but they are very pretty and festive cookies as well!

The chocolate cookie drizzled in more chocolate doesn’t hurt either…

And of course, the holidays are over now….but hey, they we can call them “winter cookies” instead.  As long as Starbucks is still serving Peppermint Mochas, I don’t feel bad posting Chocolate Peppermint Cookies (Hey! those two would go great together…I’m brilliant!)

Start by preheating your oven to 375 degrees.  To help with clean up later, I recommend putting down parchment paper on your baking sheets.  Using a double boiler, stir 2 cups of chocolate chips until melted and smooth.  Transfer 2/3 cup of the mixture to a small bowl to reserve for drizzling later.

mmmm, melted chocolate....

Whisk together the flour, cocoa powder, baking powder, espresso powder (I couldn’t find this, so I used instant coffee), and salt in medium bowl.

Using an electric mixer, beat the butter and in a large bowl until creamy.  Add the sugar, vanilla extract, and peppermint extract and beat until smooth.  Next, add the eggs and beat in to incorporate.  Next, add the melted chocolate and beat to blend.

Always my favorite part...

Add the dry ingredients and beat just until blended.  Stir in the remaining 1/2 cup of chocolate chips.  The dough ends up having kind of a strange, almost grainy texture, but it doesn’t end up like that!

Round 1 tablespoon of the dough for each cookie and place them on a cookie sheet, 1 1/2 inches apart.

Bake until cookies are cracked, approximately 8 to 9 minutes. Transfer the cookies on the parchment paper to a wire rack and allow them to cool completely.

Rewarm the reserved 2/3 cup of chocolate sauce in the microwave or over a saucepan.  Using a fork, drizzle the cookies with the chocolate, then sprinkle with broken up bits of peppermint candies.  Chill the cookies for 20 minutes to allow them to set.

This is the second year I have made these cookies and they are always a hit!


  • 2 1/2 cups bittersweet chocolate chips (do not exceed 61% cacao; 15 to 16 ounces), divided
  • 1 1/2 cups all purpose flour
  • 1/4 cup natural unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon instant espresso powder (or instant coffee…)
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon peppermint extract
  • 2 large eggs
  • 4 candy canes or 16 red-and-white-striped hard peppermint candies, coarsely crushed
Yields about 50 cookies
Recipe Adapted from Bon Appetit, December 2011

Categories: Cookies, Recipes, Sweets

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2 Comments on “”

  1. January 5, 2012 at 1:04 pm #

    They look absolutely wonderful. I like the addition of what I assume are broken up candy canes from Christmas! Doesn’t molten chocolate look absolutely divine!?

  2. January 5, 2012 at 5:56 pm #

    Looks wonderful!

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