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.
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.
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.
Other cookies you may like…
- Spiced Chocolate Snickerdoodles
- Chocolate Cherry Cookie Bars
- Chewy Tahini Cookies
- Chewy Eggnog Cookies
- Mexican Chocolate Cookies
- Dark Chocolate & Hazelnut Shortbread
- Margarita Cookies
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
Crisp Chocolate Peppermint Cookies
- 1 cup (4½ ounces) all-purpose flour
- ½ cup (1¾ ounces) unsweetened Dutch-processed cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon table salt
- 5 tablespoons (2½ ounces) unsalted butter, softened
- ¾ cup (5½ ounces) sugar
- 1 teaspoon instant espresso powder
- 2 large egg yolks
- 1 teaspoon pure peppermint extract
- 8 candy canes, crushed
- 1 cup (6 ounces) white chocolate chips
- 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°F. 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.