I know Thanksgiving is this week, but these delicious Double Chocolate Peppermint Cookies are sure to get you in the holiday spirit (yes, I am one of those people who jump straight into Christmas from Halloween with a pitstop at Thanksgiving dinner). So grab your apron, turn on that Christmas music, and get baking with the whole family!
- 3/4 cup butter, melted
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 1 teaspoon molasses
- 1 3/4 cup flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 1/2 cups Peppermint White Chocolate Chunks*
- 1 Tablespoons shortening or coconut oil, optional
*We used Ghirardelli brand.
- In a large bowl, beat the butter and sugars together with an electric mixer.
- Add in the eggs, vanilla extract and molasses and beat until fully combined.
- In a medium-sized bowl, stir together the flour, cocoa powder, baking soda and cream of tartar.
- Beat half of the flour mixture into the butter mixture, then the second half.
- Beat or stir in 1 cup of the peppermint white chocolate until completely combined.
- Refrigerate the cookie dough for at least 1 hour.
- Pre-heat oven to 325F.
- Line two cookie sheets with parchment paper.
- Portion out the cookie dough onto the prepared sheets with a cookie scoop.
- Bake for 12-15 minutes, until tops begin to crack and edges are set.
- In a small microwave-safe bowl, heat the remaining 1/2 cup peppermint white chocolate chunks in 25 second increments, stirring well in between each re-heating.
- If needed, stir in the shortening or coconut oil to make the chocolate smoother.
- Drizzle the white chocolate onto the cookies, either using a spoon or a piping bag.
- Let the white chocolate drizzle set completely before storing or serving.
Makes approximately 40 cookies.