Peppermint Hot Cocoa Cookies

overhead image of a chocolate and peppermint cookie on a parchment lined sheet pan

4.07 from 15 votes

Peppermint Hot Cocoa Cookies

These chewy chocolate brownie cookies are rolled in crushed candy canes for festive crunch. Peppermint Hot Cocoa Cookies are the perfect treat to make for your winter celebrations.

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Prep Time25

Cook Time10

Total Time35

Course: Dessert

Keyword: Christmas cookie, cookies, freezer friendly, holiday snacks, party and entertaining

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $4.00

Equipment

Mixing Bowls
Half Sheet Pans
Stand or Handheld Mixer
Parchment Paper or Baking Mat
Cooling Rack

Ingredients

2 1/4 cups all-purpose flour (280 grams)
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
8 Tablespoons unsalted butter, softened to room temperature (1/2 cup or 1 stick)
3/4 cup white sugar (150 grams)
3/4 cup packed light brown sugar (150 grams)
1/2 teaspoon peppermint extract
2 large eggs
1 cup white chocolate chips
3/4 cup crushed candy canes (see note)

Instructions

Preheat the oven to 350°F / 177°C.
Line sheet pans with parchment paper or a Silpat baking mat. (Note: Don’t bake these cookies directly on the sheet pan because the crushed candy canes will melt and stick to the pan.)
In a medium mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Using a standing mixer or hand mixer, beat butter until smooth. Add both sugars and continue to mix until light and fluffy, about 3 minutes.
Add peppermint extract and eggs and mix on low until eggs are fully incorporated, stopping to scrape down the bowl as needed.
Add the dry ingredients to the mixer a little at a time. Mix on low just until everything is combined.
Add white chocolate chips and mix just until they are evenly distributed in the cookie dough.
Pour crushed candy canes out into a shallow bowl.
Use a Tablespoon measuring spoon to scoop up the cookie dough, rolling each portion into a ball. Press the top of each ball of dough into the crushed candy canes.
Place the cookie dough onto prepared sheet pans with the crushed candy canes facing up, leaving a few inches between the cookies. Bake until the cookies just barely set in the middle, 9-10 minutes.
Transfer cookies to a cooling rack to cool.
Store in an airtight container at room temperature for up to 1 week.

Notes

Crushed Candy Canes - In November and December, you can sometimes find pre-crushed candy cane topping in the baking section in places like Target and Walmart or at well-stocked grocery stores. Otherwise, you can put candy canes in a plastic bag and use a rolling pin to smash them. (Because I tested these long before the holidays, I also tested them with starlight mints which were harder to crush, but worked well.)

Nutrition