These Peppermint Chocoholic Cookies are oat-filled double chocolate cookies dipped in peppermint white chocolate and topped with crushed candy cane pieces.
I’m bringing you yet another sweet recipe today and I’m not one bit upset about it, and you shouldn’t be either! If you didn’t catch my last post, be sure to pop on over to get the 4-1-1 on how I feel about keeping that balance this time of year. We’re not going to worry about eating a little more than our fair share of indulgent treats this week because, hey, you only live once! We’ll catch up on the healthy stuff for our in-between meals and at the start of the New Year. But today all we need to worry about are these Peppermint Chocoholic Cookies.
And man, do these Peppermint Chocoholic Cookies deserve some talking about. This recipe has been a family favorite for at least 15 years now, which is quite the feat for a family that always love trying all the new recipes and flavor combinations that abound every year. They’re my personal favorite, of the five or so cookie flavors my mom makes every year, so I finally got her to share the recipe with me.
The recipe my mom shared with me is actually for plain ol’ Chocoholic Cookies, which comes from a book in a cooking murder-mystery series by Diane Mott Davidson called “The Main Corpse.” Yes, there are cooking murder-mysteries and yes, my mom and I have actually made quite a few fantastic recipes from them.
But of course, me being who I am, I couldn’t leave the original recipe alone when it came to making these Chocoholic Cookies in my own kitchen. I had to go ahead and make them Peppermint Chocoholic Cookies. And boy, did they turn out amazing! Oat-y, chocolate-y, GIANT cookies dipped in peppermint white chocolate and topped with crushed candy canes? There’s no way you can go wrong.
For the past couple of weeks, I’ve been making a batch of cookies here and there and popping them in the freezer to have at a moment’s notice for last-minute guests or neighborly gifts. These Peppermint Chocoholic Cookies have definitely been added to the stockpile, although the hubs and I seem to be finding our way into the stash more often than not. We just can’t leave them be! We’ll see how many cookies are left when we actually need them 😉
One thing I really love about these Peppermint Chocoholic Cookies (besides how insanely delicious they are) is how easy they are to make! They’re a simple drop cookie and the dough doesn’t need any time to set up in the freezer or refrigerator. They’re loaded with oats, cocoa powder and chocolate chips, which make every bite a literal party in your mouth. And they’re finished baking in under 15 minutes!
The hardest part about making this recipe is dipping the cookies in a cloak of peppermint white chocolate after they’re baked and sprinkling on the crushed candy cane pieces. Oh, and then the waiting for the white chocolate to set up….It’s a bit torturous but I have faith in you! They’re totally worth the wait.
Basically, Peppermint Chocoholic Cookies NEED to be added to your annual cookie rotation ASAP. They’ve been a huge hit with every single person who’s tried them, so I don’t think anyone you gift them to will be disappointed. Make them now, stash them in your freezer, and have delicious chocolate-peppermint-y sweetness ready to go at a moment’s notice. So get on it!
Peppermint Chocoholic Cookies
- 2 cups rolled oats
- 2 cups (12 ounces) semisweet chocolate chips
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 2 eggs, beaten
- 1 tablespoon milk
- 1 1/2 teaspoons vanilla extract
- 12 ounces white chocolate chips
- 1/2 teaspoon peppermint extract
- 1 1/2 tablespoons coconut oil
- 1/3 cup crushed candy cane pieces
- Preheat oven to 350 degrees Fahrenheit. Cover two cookie sheets with parchment paper and set aside.
- In a large bowl, combine the oats and chocolate chips, set aside.
- In the bowl of your stand mixer, mix the butter and both sugars using the paddle attachment until creamy.
- In a medium bowl, sift together the flour, baking soda, salt and cocoa powder. Add this mixture to the butter mixture and beat until thoroughly combined. The batter will be very stiff at this point.
- Stir the milk and vanilla into the beaten eggs, and then add this to the stiff butter mixture, beating until thoroughly combined. Add the oat and chocolate chip mixture and stir until well-mixed.
- Using a 2-tablespoon scoop, drop batter two inches apart on prepared cookie sheets. Bake for 9-12 minutes, until cooked through. Cool on pan for one minute, then transfer to wire racks to cool completely.
- Melt the white chocolate with the peppermint extract and coconut oil in the top of a double boiler (or use a heatproof bowl over a small saucepan of simmering water). Holding a cooled cookie between your thumb and forefinger, dip the edge into the white chocolate to cover the top third of the cookie. Place on a rack over parchment paper and immediately sprinkle on some crushed candy cane pieces (before the white chocolate dries completely.)
- Let white chocolate dry completely (this will take an hour or so) and then store in a re-sealable container with pieces of parchment paper in between to keep them from sticking.
So freakin’ festive!
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