Ingredients
Scale
Fudgy Chocolate Peppermint Dough
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 cup (42g) Dutch-processed unsweetened cocoa powder
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure peppermint extract (do not use spearmint)
- 1 and 1/4 cups (225g) white chocolate chips, divided
- 1/3 cup (55g) crushed peppermint candy canes (about 4 standard candy canes)
Instructions
- Preheat Oven & Prep Pans: Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, Dutch cocoa powder, cornstarch, baking soda, and salt. Set aside.
- Cream Wet Ingredients: In a large mixing bowl using a hand or stand mixer fitted with a paddle attachment, beat softened butter, brown sugar, and granulated sugar on medium speed for 2 minutes until creamy. Beat in the egg, vanilla, and peppermint extract until smooth.
- Combine & Fold Chips: Add the dry ingredients and mix on low speed just until combined. Fold in 1 cup of the white chocolate chips using a silicone spatula.
- Scoop & Bake: Scoop 2-Tablespoon dough mounds (using a #40 cookie scoop) and place 2 inches apart on prepared baking sheets. Bake for 9 to 11 minutes until edges are set and tops are puffed.
- Garnish & Cool: Immediately out of the oven, press reserved 1/4 cup white chocolate chips and crushed candy canes gently into the warm tops of the cookies. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Storage: Keep in an airtight container at room temperature with a slice of bread to keep them extra soft for up to 7 days.
- Freezing: Baked cookies freeze well for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185 kcal
- Sugar: 19g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5.5g
- Carbohydrates: 25g
- Fiber: 1.2g
- Protein: 2.2g
- Cholesterol: 24mg