Peppermint Cocoa Cookies with White Chocolate Chips
These Peppermint Cocoa Cookies with White Chocolate Chips are a chocolate lover's dream. The outside is like the edge of a brownie but the center is moist and fudgy! These cookies are easy to make and can also be made gluten free friendly.
Ingredients
- 8 oz semi-sweet chocolate
- 6 tbsp salted butter
- 2 large eggs, room temperature
- 2/3 cup granulated sugar
- 1/3 cup dark brown sugar, packed
- 1 tbsp vanilla extract
- 1/4 tsp mint extract
- 1/3 cup all purpose flour
- 1/4 cup cocoa powder
- 1/4 tsp baking powder
- 2/3 cup white chocolate chips
- 5 candy canes, crushed, for topping
Instructions
- Preheat the oven to 350 degrees F
- Line a baking tray with parchment paper
- Add the butter and chocolate to a microwave safe bowl. Melt in 30 second increments until silky smooth and the chocolate is fully melted
- In a large mixing bowl, use an electric mixer to combine the eggs, sugars, mint extract and vanilla extract on high for 3 minutes
- Add in the melted chocolate
- Mix until combined
- Fold in the flour, cocoa powder and baking powder
- Add in the white chocolate chips
- Once combined, cover the bowl and chill in the fridge for 20 minutes
- Remove from the fridge and use a 2 tbsp cookie scooper to portion out the dough
- Roll the ball of dough in your hand to make it smooth
- Add the crushed candy canes to a plate. Press the top of the cookie into the candy cane pieces
- Place each cookie on the parchment paper (candy cane side up) leaving about 2 inches of space between each cookie
- Bake in the oven for 9-12 minutes
- Remove from the oven
- (Optional) Immediately top each cookie with extra crushed candy cane
- Cool for 10 minutes on the tray before transferring to a cooling rack
- Enjoy!
Nutrition
Serving: 1cookie, Calories: 215kcal