Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon peppermint extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup white chocolate chips
- 1/2 cup crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and baking powder; set aside.
- Cream together the butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the peppermint extract and food coloring.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the white chocolate chips gently.
- Using a cookie scoop or your hands, shape the dough into balls and place them on the prepared baking sheets.
- Bake for 10-12 minutes or until the edges are firm and centers look slightly soft.
- Let cookies cool on baking sheets before transferring to wire racks.
- Melt remaining white chocolate, drizzle over cooled cookies, and sprinkle with crushed candy canes.
- Allow the chocolate to set before serving.
Notes
Chill the dough for 30 minutes for thicker cookies. Use room temperature ingredients for best results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian