This cookie is a chocolate lovers dream! A decadent chocolate-y cookie, with tons of cocoa, chocolate chips and a touch of peppermint! Drizzled in white chocolate and with a sprinkle of crushed candy canes. The perfect addition to any Christmas cookie or dessert platter! This recipe is modeled after a Christmas Brownie with Peppermint Icing that my sweet Grandma Fran used to bake! ❤️
INGREDIENTS
1 cup Margarine or Butter
1 1/2 cup White Sugar
2 Eggs
1 tsp Vanilla Extract
1 tsp Peppermint Extract
2 cups White Flour
2/3 cup Cocoa Poweder
1 tsp Baking Soda
1 tsp Salt
2 cups Semi Sweet Chocolate Chips
OR
1 cup Semi Sweet, 1 cup White Chocolate Chips 1 or cups of melted white chocolate (If you so desire)
1/2 cup crushed Candy Cane
INSTRUCTIONS
Begin by preheating oven to 350 F and preparing 2 baking sheet covered with parchment paper, set aside for now.
In upright mixer or with your hand held mixer, cream butter for a few mintues until fluffy. Next add in the white sugar and cream together for another few minutes. Be sure to scrape the sides of the mixing bowl with a rubber spatula between mixes and additions. Next adding in eggs, one at a time. Then vanilla and peppermint extract. IF you would like to make just a simple double chocolate cookie, drop the peppermint and do 2 tsp of vanilla!
In a seperate medium sized bowl, measure out flour, cocoa powder, baking soda and salt. Mix lightly, then add into butter mixture 1 cup at a time and mixing in between additions. Be sure to keep scraping the sides of the mixing bowl!
Finally add in the chocolate chips, your choice if you would like to use 1 semi sweet and 1 white chocolate. Or just go straight semi sweet! Ball cookies to desired size, I like doing a small size but its up to you! Place cookie ball on prepared baking sheets and bake trays one at a time for 10 minutes until fluffy and slightly firm! Cool and enjoy or move on to the next step!
If you are choosing to add the white chocolate drizzle, you will need to melt up some white chocolate. The higher quailty more expensive white chocolate will work the best! I like melting chocolate the old fashion way, in a double boiler on the stove top, but if you prefer microwaving you do you! Just be sure not to overheat the chocolate or it will SPLIT! Which will leave you with chunky weird looking chocolate. Heat until just melted and DO NOT OVER STIR THE CHOCOLATE! Place cookies back on cooled baking sheets. Using a whisk or small spoon drizzle white chocolate over cooled cookies, then immeditaly sprinkle with crushed candy cane. Place finished cookies on trays in the freezer to help the chocolate harden more quickly! Enjoy! These cookies last a month or more in the freezer or about a week out on the counter in a sealed container.
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