Double Chocolate Peppermint Cookies
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These double chocolate peppermint cookies are packed with dark chocolate and peppermint flavor and then dipped in white chocolate and topped with crushed peppermint candy cane. These cookies have chewy centers and are the perfect chocolate Christmas cookie. Y’all are going to love these cookies!
🍬 Candy Cane History
A candy cane is a hard cane-shaped candy stick that is a symbol and tradition during the Christmas holiday, primarily used as a decoration for Christmas trees. It is usually white with red stripes and tastes like peppermint. In 1670, the cane-shaped candy became historical when a choirmaster at the Cologne Cathedral in Germany bent the sugar sticks into canes to appear as shepherd’s hooks.
These chocolate peppermint cookies are both vegan and gluten-free friendly, chocolatey, dipped in (or drizzled with) white chocolate, infused with peppermint, and sprinkled with crushed peppermint candy canes! They truly are the perfect cookie for the holiday season!
🍪 Ingredients
These peppermint chocolate cookies are vegan and gluten-free friendly. They require staple pantry ingredients and are easy to make. Here’s what you’ll need to make them:
- Almond Flour. It gives these cookies a nutty flavor that goes well with the chocolate and peppermint flavor.
- Cocoa Powder. Gives that chocolatey flavor to the cookie.
- Arrowroot Powder. It binds the cookie together for a delicious texture.
- Cane Sugar. It gives these cookies that perfect sweetness.
- Vegan Butter. Gives these cookies the right amount of moisture. We used Miyoko’s Cultured Vegan Butter in this recipe. Substitute with regular butter if not dairy-free. Make sure your butter is at room temperature before mixing.
- Salt. Adding salt brings all the ingredients together nicely for that perfect cookie flavor.
- Baking Soda. It adds a nice rise to these cookies.
- Vanilla and Peppermint Extract. Adding vanilla and peppermint extract gives these cookies a nice, round, balanced, minty, fresh flavor.
- Dark Chocolate Chips. Adding extra chocolate to the cookies makes puddles of chocolate in each bite.
- Peppermint Candy Canes. You just need to crush the peppermint candy cane and sprinkle them on top!
- White Chocolate Chips. Optional, but dipping or drizzling these double chocolate chip cookies in white chocolate will add another level of chocolaty goodness you don’t want to miss!
🍫 Instructions
These double chocolate mint cookies are easy to make and have the perfect texture. Let’s dive in on how to make these delicious holiday cookies.
- Mix Wet Ingredients. In a medium or large mixing bowl, beat the room-temperature butter with the granulated sugar using a hand mixer or stand mixer until creamy. Add the vanilla and peppermint extract and mix to combine.
- Mix in Dry Ingredients: To the same bowl, add the almond flour, cocoa powder, arrowroot powder, baking soda, and salt. Mix again with the electric mixer until combined. Finally, fold in the chocolate chips using a rubber spatula.
- Chill the Dough. For best results, chill the dough for about 30 minutes, up to 2 hours.
- Scoop and Bake. After the cookie dough has chilled, line a cookie sheet with parchment paper and preheat the oven to 350 degrees F. Using a tablespoon cookie scoop, add cookie dough to the prepared baking sheet about 2 inches apart, as these cookies will spread. Bake cookies for about 10-12 minutes. The baking time will differ depending on how big you make these cookies. These cookies will start to brown on the edges when they are done. Bake for 2 extra minutes for crispier cookies, but be careful not to burn the cookies.
- Melt White Chocolate. Melt white chocolate in the microwave by placing chocolate and 1 tsp of coconut oil in a microwave-safe bowl and microwave on high in 30-second intervals, stirring in between, until the chocolate is melted.
- Crush Peppermint Candies. Add candy cane to a ziplock bag and carefully break/crush the candy.
- Cool & Decorate. Remove the cookies from the oven to cool completely. Once cooled, dip or drizzle white chocolate on top and sprinkle the cookie with the crushed peppermint candy cane, and enjoy!
FAQs
Store cookies in an airtight container for up to three days or in the freezer for up to two weeks!
These Double Chocolate Peppermint Cookies with Candy Cane are the perfect holiday cookies. They have chewy centers and crispy sides and are packed with a ton of chocolate and minty flavor.
Double Chocolate Peppermint Cookies
- ½ cup vegan butter room temperature
- ½ cup cane sugar
- 2 tsp vanilla extract
- ½ tsp peppermint extract
- 2 tbsp arrowroot powder
- ½ tsp salt
- ½ tsp baking soda
- 2 cups almond flour
- ½ cup cacao powder
- ½ cup chocolate chips
- 1 cup white chocolate chips
- 1 tsp coconut oil
- 2 crushed candy canes
- Mix Wet Ingredients. In a medium or large mixing bowl, beat the room temperature butter with the granulated sugar using a hand mixer or stand mixer until creamy. Add the vanilla and peppermint extract and mix to combine.
- Mix Wet Ingredients. In a medium or large mixing bowl, beat the room temperature butter with the granulated sugar using a hand mixer or stand mixer until creamy. Add the vanilla and peppermint extract and mix to combine.
- Chill the Dough. For best results, chill the dough for about 30 minutes, up to 2 hours.
- Scoop and Bake. After the cookie dough has chilled, line a cookie sheet with parchment paper and preheat the oven to 350 degrees F. Using a tablespoon cookie scoop, add cookie dough to the prepared baking sheet about 2 inches apart, as these cookies will spread. Bake cookies for about 10-12 minutes. The baking time will differ depending on how big you make these cookies. These cookies will start to brown on the edges when they are done. Bake for 2 extra minutes for crispier cookies, but be careful not to burn the cookies.
- Melt White Chocolate. Melt white chocolate in the microwave by placing chocolate and 1 tsp of coconut oil in a microwave-safe bowl and microwave on high in 30-second intervals, stirring in between, until chocolate is melted.
- Crush Peppermint Candies. Add candy cane to a ziplock bag and carefully break/crush the candy.
- Cool & Decorate. Remove the cookies from the oven to cool completely. Once cooled, dip or drizzle white chocolate on top and sprinkle the cookie with the crushed peppermint candy cane, and enjoy!
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