These Crisp Chocolate Peppermint Cookies are baked to crisp perfection, drizzled with silky white chocolate, and studded with crushed candy canes. They’re the epitome of festive holiday treats with absolutely none of the fuss.

Chocolate peppermint cookies stacked on top of eachother on a white tissue paper

Make these chocolate peppermint cookies

To make things easier on you (if you’re a gluten-free baker, or baking for someone who is), this recipe is a 1:1 swap out of regular all-purpose flour to a gluten-free flour blend. What’s more, if you use NuLife Market’s Always Gluten Free All-Purpose Flour you don’t have to fuss with adding xanthum gum, which makes gluten-free baking incredibly easy.

It’s no secret that I love NuLife Market’s Gluten Free Flour Blend, but this recipe made me love it even more. It just doesn’t get any easier when it comes to gluten-free baking. It’s a miracle that you can swap in the same amount of gluten free flour for regular flour and not have to use xanthum gum.

And the best part? You can’t tell the difference between the two. I baked two batches, side-by-side, and couldn’t find a discrepancy between them. Both versions have a crisp crunch, are tender, not grainy, and are absolutely delicious.

chocolate peppermint cookies arranges on a baking sheet and drizzled with white chocolate

Gluten free flour blends

I find that most gluten-free flour blends often lack structure and texture, but NuLife’s blend offers both to my baked goods. Although it’s not available nationwide yet, you can order it online and have it shipped anywhere. If you regularly bake gluten-free or are just looking for the right blend, I highly recommend and standby this product. It’s the only gluten-free flour I use, I don’t even make my own anymore!

With this blend in hand you can truly swap out regular flour for gluten-free flour in almost any recipe. What I love most about this blend is that it already contains xanthan gum (essential for gluten-free baking), so you don’t have to mess with tracking it down or figuring out the right ratios. Not only that, it’s made with whole-grain sorghum flour, so you can feel good about eating it too.

Chocolate peppermint cookies stacked on top of eachother on a white tissue paper

Other cookies you may like…

chocolate peppermint cookies arranged in a gift box with candy canes and ornaments set around it

Happy holiday baking! As always, if you have any cooking, baking, or kitchen questions you can leave a comment or reach me at [email protected] xoxo

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Chocolate peppermint cookies stacked on top of eachother on a white tissue paper

Crisp Chocolate Peppermint Cookies

  • Author: Zestful Kitchen
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 32 cookies 1x

Description

These Crisp Chocolate Peppermint Cookies are baked to crisp perfection, drizzled with silky white chocolate, and studded with crushed candy canes. They’re the epitome of festive holiday treats with absolutely none of the fuss.


Ingredients

Scale
  • 1 cup all-purpose flour (4½ ounces) or NuLife Market Always Gluten Free All-Purpose Flour (4 ounces)
  • ½ cup unsweetened Dutch-processed cocoa powder (1¾ ounces)
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon table salt
  • 5 tablespoons unsalted butter, softened (2½ ounces)
  • ¾ cup sugar (5½ ounces)
  • 1 teaspoon instant espresso powder
  • 2 large egg yolks
  • 1 teaspoon pure peppermint extract
  • 8 candy canes, crushed
  • 1 cup white chocolate chips (6 ounces)

Instructions

Sift flour, cocoa powder, baking soda, baking powder, and salt into a bowl.

Using a stand mixer fitted with the paddle attachment, beat butter, sugar, and espresso powder on medium-high speed until combined and smooth, scraping down sides as needed, about 1 minute. Reduce speed to medium-low, add yolks one at a time, beating after each addition. Beat in peppermint extract. Add flour mixture in increments, briefly mixing after each addition. Divide dough in half, shape into disks, wrap each tightly in plastic wrap, and refrigerate until firm, 1 hour or up to 2 days.

Adjust oven rack to middle position and heat oven to 325°. Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll dough to ⅛-inch thick on a large sheet of parchment paper.

Using a 1½-inch cutter, cut dough into shapes; space shapes 1½ inches apart on prepared sheets, and freeze cookies until firm, about 10 minutes. Gently reroll scraps, and repeat cutting and chilling process.

Bake one sheet at a time until edges of cookies are dry to the touch, and barely yield in the center, 13–14 minutes; rotating halfway through. Transfer parchment, with cookies, to wire racks, and let cool.

Melt chocolate in a double broiler (a heatproof bowl set over a pot of gently simmering water) or in a microwave in 30 second increment until completely melted and smooth. Drizzle cookies with white chocolate and sprinkle with crushed peppermint candies. Chill until set then serve or transfer to an airtight container fitted with a lid.


Notes

Lasts up to 1 week in an airtight container at room temperature, 2 weeks in the refrigerator, or 2 months in the freezer.

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Yum

This post was sponsored by NuLife Market, as always the thoughts, opinions, recipe, photos, and content are all my own. 

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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