Chocolate Peppermint Cookies with Caramel Chips

Get ready for a festive treat with these decadent Chocolate Peppermint Cookies with Caramel Chips! Rich chocolate dough loaded with gooey caramel chips, baked to perfection, then drizzled with white candy melts and sprinkled with crushed peppermint for that perfect holiday crunch.

Course Dessert, Snack, snacks

Cuisine American

Keyword Chocolate Peppermint Cookies with Caramel

Prep Time 20

Cook Time 14

Total Time 34

Servings

Calories 266kcal

Author Evelyn Osborn

Equipment

Ingredients

For the cookies:

1 egg
¾ cup sugar
¼ cup brown sugar
1 stick butter softened
½ cup chocolate chips melted
1 cup flour
¼ cup cocoa powder
1 tsp baking soda
½ tsp salt
1 cup caramel chips

To decorate:

1 cup white candy melts
5-7 peppermints crushed into small bits

Instructions

Line a large baking sheet with parchment paper and set it aside.Preheat your oven to 350°F.
In a large mixing bowl, cream together the egg, granulated sugar, and brown sugar until light and fluffy.
NOTE: If your butter isn’t at room temperature yet, you can quickly soften it by placing it in a microwave-safe bowl and heating in 5-10 second bursts on low power (stirring in between to avoid melting), or gently warm it in a small saucepan over low heat on the stove, stirring constantly until softened but not melted.
Add the softened butter and beat with an electric mixer on medium speed until the mixture is smooth and creamy.Then, add the melted chocolate chips and continue mixing until everything is fully incorporated. Set the bowl aside.
In a separate medium bowl, sift together the flour, unsweetened cocoa powder, baking soda, and salt until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) just until a soft cookie dough comes together and no streaks of flour remain. Avoid over mixing to keep the cookies tender.
Using a spatula or wooden spoon, gently fold the caramel chips into the cookie dough until they are evenly distributed. Be careful not to over mix to keep the dough tender and prevent the chips from breaking apart.
Using a large cookie scoop (about ¼ cup), portion the dough into evenly sized balls and place them on the prepared parchment-lined baking sheet, spacing them about 2-3 inches apart to allow for spreading.
Bake the cookies for 11-14 minutes, or until the edges are set and the centers look just slightly underdone (they’ll firm up as they cool). Remove the baking sheet from the oven and let the cookies cool completely on the sheet.
Once cooled, place the white candy melts in a microwave-safe bowl. Microwave on medium power in 30-second intervals, stirring thoroughly after each interval, until the candy is fully melted and smooth.
Transfer the melted white candy melts to a piping bag (or a zip-top bag with a small corner snipped off for easy drizzling). Drizzle the melted candy generously over each cooled cookie in a zigzag pattern.
Immediately sprinkle crushed peppermint over the drizzles while the candy is still wet, so it adheres perfectly.
Place the decorated cookies on wire racks and let them sit at room temperature until the white candy coating fully sets (about 20-30 minutes). Once set, they’re ready to serve or store!

Notes

How to Melt Chocolate Chips in the Microwave

Place the chocolate chips in a clean, dry, microwave-safe bowl (glass or ceramic works best). Ensure everything is completely dry— even a drop of water can cause seizing.
Microwave on medium power (50%) or high for 30 seconds initially.
Remove and stir well with a dry spatula (stirring distributes heat and melts remaining chips).
Continue in 15-30 second bursts, stirring after each, until mostly melted (stop when small lumps remain—the residual heat will finish it).

Nutrition