Peppermint Drop Chocolate Treat (Print View)

Festive peppermint drops topped with a rich chocolate drizzle, perfect for holidays or anytime cravings.

# Ingredient List:

→ Cookie Dough

01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 1 teaspoon pure peppermint extract
05 - 2 cups all-purpose flour
06 - 1/2 teaspoon baking powder
07 - 1/4 teaspoon salt

→ Chocolate Drizzle

08 - 3.5 oz dark or semisweet chocolate, chopped
09 - 1 teaspoon coconut oil or unsalted butter

→ Decoration (optional)

10 - 2 tablespoons crushed peppermint candies or candy canes

# How to Make:

01 - Set the oven to 350°F and line two baking sheets with parchment paper.
02 - In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
03 - Incorporate the egg and peppermint extract, mixing until fully combined.
04 - Whisk together the flour, baking powder, and salt in a separate bowl; gradually add this to the wet mixture, mixing just until incorporated.
05 - Scoop rounded teaspoons of dough and roll into balls; place them 2 inches apart on prepared baking sheets.
06 - Bake for 9 to 11 minutes until edges are set but centers remain soft; avoid overbaking.
07 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
08 - In a microwave-safe bowl, melt the chopped chocolate with coconut oil or butter, stirring every 20 seconds until smooth.
09 - Using a spoon or piping bag, drizzle the melted chocolate over the cooled cookies.
10 - Sprinkle crushed peppermint candies immediately over the chocolate before it sets; allow to firm before serving.

# Expert Advice:

01 -
  • They're barely sweet enough to not feel guilty about eating three in a row with your coffee.
  • The soft centers are the surprise that makes people ask for the recipe before they've even finished chewing.
  • You can make them start-to-finish in less time than it takes to watch half a movie.
02 -
  • If your dough feels too soft to scoop, chill it for ten minutes; warm dough spreads too much and loses that soft-cookie magic.
  • The peppermint extract has to be pure, not imitation, or the whole thing tastes medicinal instead of festive.
  • Don't try to melt chocolate over direct heat—it burns before you realize what's happening, and then you're starting over.
03 -
  • If you want more peppermint punch, add an extra quarter teaspoon of peppermint extract to the dough, but taste as you go because extract is intense.
  • White chocolate drizzle instead of dark makes these feel different—lighter, sweeter, almost like a dessert version of a candy cane.

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