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+ servings

Peppermint Hot Chocolate Cookies

quadruple chocolate + peppermint = Christmas in a cookie!
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Prep Time 1 hour 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings 24

Ingredients
  

  • 1 cup flour
  • 1 cup cocoa powder
  • ½ cup salted butter
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 cup semisweet chocolate chips
  • 8 oz white chocolate
  • 4 oz bittersweet chocolate bar
  • 1 teaspoon vanilla
  • 2 teaspoon instant coffee granules
  • 1 egg
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 8 candy canes

Instructions
 

  • In a large bowl mix together the butter and sugars on a medium speed.
  • Add the egg, vanilla and coffee
  • Take 4 of your candy canes and crush them up finely in either a food processer or by placing them in a zip lock bag and crushing them with your rolling pin. Then add them to your batter.
  • In a separate bowl combine your flour, cocoa powder, baking soda and salt
  • Slowly add your dry ingredients to your wet ingredients. Mix on low to medium speed.
  • When your dough is combined, chop up your bittersweet chocolate into medium to large chunks.
  • Add your semisweet chocolate chips and your bittersweet chocolate chunks to the batter and mix well. Reserve your white chocolate for the end.
  • Roll out your cookies into large size balls and place on your cookie sheet with parchment paper. DON'T press your cookies down.
  • Place cookies into the fridge for at least 1 hour or the freezer for 15 minutes.
  • Pre-heat oven to 350 degrees. Once dough comes out of the fridge place them right into the oven and bake for 12-15 minutes.
  • While the cookies are cooling down. Melt your white chocolate over a double boiler. Then crush your remaining 4 candy canes but this should be a more course crush.
  • Once your cookies have cooled completely, dunk half of each cookie into the white chocolate. Then immediately place on a cookie rack and sprinkle with your candy canes.
  • Once the white chocolate has cooled they are ready to eat! Enjoy!
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