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