These Chocolate Truffle Peppermint Crunch Cookies are the ultimate holiday treat! With a rich, fudgy chocolate base and a refreshing peppermint topping, these cookies are as festive as they are delicious. They’re perfect for holiday gatherings, cookie exchanges, or a cozy winter snack with hot cocoa. Here’s how to make these delightful treats in just under 30 minutes.
Why You’ll Love This Recipe
- Rich Chocolate Flavor: The cocoa and chocolate chips create an indulgent, truffle-like texture.
- Festive Peppermint Topping: Crushed candy canes add a refreshing crunch and holiday flair.
- Quick and Easy: These cookies come together in under 30 minutes, making them ideal for last-minute baking.
- Perfect for Gifting: They look beautiful and taste amazing, making them perfect for holiday gifts or cookie exchanges.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
For the Peppermint Crunch Topping
- 1 cup white chocolate chips, melted
- 1/2 cup crushed peppermint candies or candy canes
Directions
Step 1: Prepare the Cookie Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
Step 2: Shape and Bake the Cookies
Scoop the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with your palm. Bake for 10-12 minutes, until the edges are set but the centers are still soft. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Step 3: Add the Peppermint Crunch Topping
Once the cookies have cooled completely, melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each until smooth. Dip the tops of each cookie into the melted white chocolate or drizzle it over the cookies. Sprinkle crushed peppermint candies on top of the white chocolate before it sets. Let the cookies sit until the topping is firm.
Serving and Storage Tips
- Serving: Serve these cookies at room temperature with a glass of milk or a hot beverage. They’re especially delightful paired with hot chocolate or peppermint tea.
- Storage: Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to three months and thaw before serving.
- Gifting: Package them in decorative tins or boxes lined with parchment paper for a festive holiday gift.
Helpful Notes
- Melting White Chocolate: Be cautious when melting white chocolate, as it can burn easily. Stir frequently and melt in short intervals for the best results.
- Peppermint Topping: If you’re not a fan of peppermint, you can substitute with other crushed candies or sprinkles.
- Baking Tip: For extra-fudgy cookies, remove them from the oven when the centers still look slightly underbaked. They’ll set as they cool, creating a soft, chewy texture.
Tips from Well-Known Chefs
- Ina Garten: “Use high-quality cocoa powder for the richest flavor. It makes a big difference in chocolate desserts.”
- Martha Stewart: “For an added festive touch, use colored peppermint candies or add a drop of peppermint extract to the cookie dough.”
- Paul Hollywood: “If you want a crisper texture, leave the cookies on the baking sheet for a bit longer before transferring to the cooling rack.”
Frequently Asked Questions
Q1: Can I use dark chocolate chips instead of white chocolate for the topping?
A1: Absolutely! Dark chocolate will add a more intense flavor that pairs beautifully with peppermint.
Q2: Can I make the cookie dough in advance?
A2: Yes, you can refrigerate the dough for up to two days. Let it sit at room temperature for a few minutes before shaping and baking.
Q3: Can I skip the peppermint topping?
A3: Of course! These cookies are delicious on their own, but the peppermint adds a festive touch.
Q4: How can I prevent the cookies from spreading too much?
A4: Make sure your butter isn’t too soft, and chill the dough for 20 minutes if needed before baking.
Q5: Can I add nuts to the cookie dough?
A5: Yes, chopped pecans or walnuts add a nice crunch. Fold in about 1/2 cup with the chocolate chips.
Q6: Can I use peppermint extract in the dough?
A6: Yes, add 1/4 teaspoon peppermint extract for an extra minty flavor. Be careful, as peppermint extract is strong.
Q7: What if my white chocolate seizes while melting?
A7: Stir in a teaspoon of vegetable oil to smooth it out, or melt at a lower heat to prevent seizing.
Q8: How many calories are in each cookie?
A8: Each cookie has approximately 210 kcal.
Q9: Can I double the recipe?
A9: Yes, simply double all the ingredients. The recipe scales well for larger batches.
Q10: Can I use candy melts instead of white chocolate chips?
A10: Yes, candy melts work well and are easy to use for the topping. They also set quickly.
Enjoy baking these Chocolate Truffle Peppermint Crunch Cookies for a festive, delicious treat that captures the flavors of the holiday season. They’re sure to become a new favorite!
