Sourdough Hot Chocolate Peppermint Cookies

These Sourdough Hot Chocolate Peppermint Cookies are rich and chocolatey with a perfectly soft, chewy center, drizzled in creamy white chocolate, and sprinkled with crushed candy canes for that peppermint-bark crunch everyone goes crazy over this time of year. They taste like a warm mug of peppermint hot chocolate… but in cookie form. These are the cookies you bring to a party and everyone immediately asks for the recipe.

Why Should I Add Sourdough Starter to my Cookies?

Incorporating sourdough starter discard into your cookie dough not only adds a unique depth of flavor but also introduces a fermentation process that enhances the dough’s complexity. Allowing the dough to rest in the refrigerator overnight facilitates this fermentation, as the natural bacteria and yeasts in the sourdough starter continue to develop the dough’s fermentation.

*As an amazon affiliate, this post may contain affiliate links which means I may receive a commission for qualifying purchases. I will only recommend products that I personally love and use.*

Tools You’ll Need:

1. Medium sized pot- for browning the butter.
2. Large mixing bowl or stand mixer bowl- for mixing your cookie dough.
3. Electric mixer (stand or hand-held)– for combining dough.
4. Spatula– for scraping down bowl.
5. Parchment paper or silicone mats– to line cookie sheet to avoid burning.
6. Baking sheets– to bake cookies.
7. 2-ounce (approximately 2 tablespoons) cookie scoop– for shaping large cookies linked here.
8. Large circular cookie cutter (optional)– for perfectly shaped cookies. I use this set linked here. You can also use a small bowl for this.
9. Pastry Bag or Ziplock- to pipe the white chocolate. I like these pastry bags linked here.
10. Microwave-safe dish- to melt the white chocolate.
11. Wire cooling rack- for allowing cookies to rest properly.

Next, Gather Your Ingredients:

1. Unsalted Butter – Creates your brown butter to make that nutty toffee taste.
2. Eggs + yolk – Adds richness and moisture to the cookie.
3. Sourdough discard– Adds tangy flavor and moisture and is the magic that ferments your dough. Can be used fed, past peak, or straight from the fridge.
4. White Granulated Sugar- Sweetens cookies. Helps give cookies that crackly top and crisp edge.
5. Brown sugar – Adds sweetness and caramel notes to cookies.
6. Dutch-process cocoa powder- adds rich chocolate flavor. You can use regular cocoa powder but it can be a little more bitter.
7. Vanilla extract – Adds depth and warmth to cookies.
8. All-purpose flour – Provides structure and lift to the cookies. You can substitute bread flour but I like the softness all-purpose gives the cookies.
9. Baking powder – Helps with lift and rise with too much doming in the center.
10. Baking Soda – Creates the perfect lift without over puffing the cookies.
11. Sea salt – Enhances overall flavor.
12. Espresso Powder (optional)- this pinch of espresso brings out the flavors of the cookie, I love the espresso powder from King Arthur linked here.
13. Cornstarch- adds softness and extends the life of the cookie.
14. Semi-Sweet Chocolate Chips- to add pockets of melty chocolate to the cookies.
15. White Chocolate- I like to use white chocolate melts for the drizzle linked here, but any white chocolate will work.
16. Coconut Oil (optional)- to thin the white chocolate if needed.
17. Candy Canes or Peppermints- you can use either crushed candy canes or peppermints in the cookies and as a garnish, if you’d like a artificial dye-free option I used these candy canes linked here.

Now let’s bake Sourdough Hot Chocolate Peppermint Cookies!

NSTRUCTIONS

Step 1: Brown the Butter

In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes. I like to do this the night before. 

Once butter is browned, remove the saucepan from heat and transfer the butter to a the stand mixer bowl to room temperature.

Step 2: Prepare the Dough

In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric mixer on medium speed, cream together for approximately 2 minutes until the mixture is light and fluffy. It’ll be a bit crumbly, that’s okay!

Add the eggs, egg yolk, sourdough discard, vanilla extract and espresso powder to the bowl. Continue to mix on medium speed for another 2 minutes, ensuring all ingredients are well incorporated and fluffy. Remember to scrape down the sides of the bowl and mix everything at the bottom. This insures all your cookies come out evenly.

Step 3: Incorporate Dry Ingredients

In a separate bowl, sift together with a whisk the all-purpose flour, Dutch-process cocoa powder, cornstarch, baking soda, baking powder and salt. This is important to make sure your ingredients are evenly distributed.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender cookie texture.

Unwrap the peppermints and candy canes, and transfer to a plastic bag. Crush into rough pieces with a rolling pin.

Add the crushed peppermints and chocolate chips to the cookie dough, and fold in gently.

Step 4: Chill the Dough

Chilling of this dough is key to a a perfect cookie. Cover the mixing bowl with plastic wrap or a lid and refrigerate the dough for at least 3 hours. You can scoop and bake after this chilling period, but don’t skip the chill or your cookies won’t hold their shape.

Overnight Fermentation Option: For optimal fermentation, consider chilling the dough overnight. If chilling overnight, allow the dough to rest at room temperature for about 15 minutes before baking to make scooping easier and ensure the right consistency of your cookies.

Note about refrigerating dough: If you want to scoop and refrigerate dough as balls, I recommend chilling 1-2 hours then scooping. Gram weight for these cookies is roughly 60-70 grams. Refrigerate scooped cookie balls up to 2 days before proceeding with baking.

Note about freezing dough: If you choose to freeze the cookie dough, I recommend refrigerating the dough after mixing until it firms up (about 1-2 hours). Scoop your cookies and refrigerate overnight to achieve optimal fermentation. If you wish, you can skip this refrigeration step, but your dough won’t ferment as long. After dough has refrigerated, transfer to airtight containers or zip locks with air removed and freeze. When ready to bake cookies, allow cookie dough to rest 20 minutes at room temperature and bake cookies as directed below.

Step 5: Bake the Cookies

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper (or my preference) silicone mats. I use these silicone mats all the time linked here.

Using a 2-ounce (approximately 2 tablespoons) cookie scoop, portion out your cookie dough and roll into balls.

Line the cookies on the cookie sheets in 2 rows of 3, to make 6 large cookies. Bake cookies on center racks for 15 minutes.

Immediately upon removing from the oven, slap the baking sheets on the countertop to achieve a crinkly appearance on the cookies. You may need to return cookies to the oven for an additional five minutes at this point if baking larger cookies, mine usually require another 4-6 minutes. Cookie edges should be firm and centers should be soft and just set when cookies are done. These visual cues are key to achieve a perfect cookie.

While the cookies are still warm, use a large circular cookie cutter or small soup bowl to make the cookie perfectly round by placing the cookie cutter or bowl over the cookie and moving the cutter in a circle that will nudge any irregular edges and make a perfectly shaped cookie.

Allow cookies to cool completely before frosting on a wire cooling rack.

Step 6: Frosting the Cookies

Melt the white chocolate in a microwave safe bowl in 30 second intervals. Mix with a spatula and continue with bursts of heat until the white chocolate is smooth. Add a little coconut oil if needed to make the white chocolate a smooth consistency that can run slowly off the spatula.

Transfer the white chocolate to a Ziplock or pastry bag. Snip a small piece of off the end of the pastry bag or Ziplock, and pipe the white chocolate on half of the cookie in a zig zag motion.

Top the white chocolate with crushed peppermints immediately and allow the chocolate to harden before serving.

Serve fresh or package cookies for gifting for later!

Yields 16 large cookies (2 oz)

How to Store:

Room temperature- Keep in an airtight container for 6-7 days. Place a slice of bread in the container to keep them soft.

FAQ’S:

Do I really need to chill the dough?

Yes! Chilling helps the butter firm up and prevents spreading, giving you thick, chewy cookies.

Do these cookies taste like sourdough?

Not strongly. The discard just adds a subtle complexity and balances sweetness without tasting “sour”.

Can I make this recipe without sourdough discard?

Yes! Replace the sourdough discard with 1/4 cup whole milk instead. You’ll add it in at the same step as you would the discard, and mix it into the wet ingredients.

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout my Chewy Sourdough Gingerbread Cookies, Sourdough Butter Pecan Toffee Cookies, and Sourdough Cranberry Orange Biscotti that would pair excellently with these Sourdough Hot Chocolate Peppermint Cookies in a festive cookie box!

Sourdough Hot Chocolate Peppermint Cookies

Sourdough Hot Chocolate Peppermint Cookies are pure Christmas magic in each bite! Packed with rich chocolate, a hint of peppermint, and a festive white chocolate drizzle and crushed peppermints, they’re the perfect holiday treat to enjoy with a cup of cocoa or pack in a festive cookie box for gifting.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Fermentation time 8 hours hrs

Servings 16

Equipment

• Medium sized pot – for browning the butter.
• Large mixing bowl or stand mixer bowl – for mixing your cookie dough.
• Electric mixer (stand or hand-held) – for combining dough.
• Spatula – for scraping down bowl.
• Parchment paper or silicone mats – to line cookie sheet to avoid burning.
• Baking sheets – to bake cookies.
• 2-ounce (approximately 2 tablespoons) cookie scoop – for shaping large cookies linked here.
• Large circular cookie cutter (optional) – for perfectly shaped cookies. I use this set linked here. You can also use a small bowl for this.
• Pastry bag or ziplock – to pipe the white chocolate. I like these pastry bags linked here.
• Microwave-safe dish – to melt the white chocolate.
• Wire cooling rack – for allowing cookies to rest properly.

Ingredients

  

1x2x3x

Wet Ingredients:

• 1 (226g) cup unsalted butter
• 1 (200g) cup brown sugar
• 1 (200g) cup white sugar
• 2 large eggs
• 1 egg yolk
• ⅔(160g) cup sourdough discard
• 2 tsp vanilla extract
• 1/4 tsp espresso powder optional

Dry Ingredients:

• 3 1/3 (400g) cups all-purpose flour
• 1/2 (50g) cup Dutch process cocoa powder
• 2 (30g) tbsp cornstarch
• 1 tap baking powder
• 1 tsp baking soda
• 1 tsp salt

Mix-Ins:

• 3/4 (200g) cup semi-sweet chocolate chips
• ¼ (30g) cup crushed candy canes or peppermints

White Chocolate Frosting:

• 1 (170g) cup white chocolate
• 1-2 tsps coconut oil if needed
• ½ (60g) cup crushed candy canes or peppermints

Instructions

 

Step 1: Brown the Butter

• In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes. I like to do this the night before.
  1 (226g) cup unsalted butter
• Once butter is browned, remove the saucepan from heat and transfer the butter to a the stand mixer bowl to room temperature.

Step 2: Prepare the Dough

• In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric mixer on medium speed, cream together for approximately 2 minutes until the mixture is light and fluffy. It’ll be a bit crumbly, that’s okay!
  1 (200g) cup brown sugar, 1 (200g) cup white sugar
• Add the eggs, egg yolk, sourdough discard, vanilla extract and espresso powder to the bowl. Continue to mix on medium speed for another 2 minutes, ensuring all ingredients are well incorporated and fluffy. Remember to scrape down the sides of the bowl and mix everything at the bottom. This insures all your cookies come out evenly.
  2 large eggs, 1 egg yolk, ⅔(160g) cup sourdough discard, 2 tsp vanilla extract, 1/4 tsp espresso powder

Step 3: Incorporate Dry Ingredients

• In a separate bowl, sift together with a whisk the all-purpose flour, Dutch-process cocoa powder, cornstarch, baking soda, baking powder and salt. This is important to make sure your ingredients are evenly distributed.
  3 1/3 (400g) cups all-purpose flour, 1/2 (50g) cup Dutch process cocoa powder, 2 (30g) tbsp cornstarch, 1 tap baking powder, 1 tsp baking soda, 1 tsp salt
• Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender cookie texture.
• Unwrap the peppermints and candy canes, and transfer to a plastic bag. Crush into rough pieces with a rolling pin.
• Add the crushed peppermints and chocolate chips to the cookie dough, and fold in gently.
  3/4 (200g) cup semi-sweet chocolate chips, ¼ (30g) cup crushed candy canes or peppermints

Step 4: Chill the Dough

• Chilling of this dough is key to a a perfect cookie. Cover the mixing bowl with plastic wrap or a lid and refrigerate the dough for at least 3 hours. You can scoop and bake after this chilling period, but don’t skip the chill or your cookies won’t hold their shape.
• Overnight Fermentation Option: For optimal fermentation, consider chilling the dough overnight. If chilling overnight, allow the dough to rest at room temperature for about 15 minutes before baking to make scooping easier and ensure the right consistency of your cookies.
• Note about refrigerating dough: If you want to scoop and refrigerate dough as balls, I recommend chilling 1-2 hours then scooping. Gram weight for these cookies is roughly 60-70 grams. Refrigerate scooped cookie balls up to 2 days before proceeding with baking.
• Note about freezing dough: If you choose to freeze the cookie dough, I recommend refrigerating the dough after mixing until it firms up (about 1-2 hours). Scoop your cookies and refrigerate overnight to achieve optimal fermentation. If you wish, you can skip this refrigeration step, but your dough won't ferment as long. After dough has refrigerated, transfer to airtight containers or zip locks with air removed and freeze. When ready to bake cookies, allow cookie dough to rest 20 minutes at room temperature and bake cookies as directed below.

Step 5: Bake the Cookies

• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper (or my preference) silicone mats. I use these silicone mats all the time linked here.
• Using a 2-ounce (approximately 2 tablespoons) cookie scoop, portion out your cookie dough and roll into balls.
• Line the cookies on the cookie sheets in 2 rows of 3, to make 6 large cookies. Bake cookies on center racks for 15 minutes.
• Immediately upon removing from the oven, slap the baking sheets on the countertop to achieve a crinkly appearance on the cookies. You may need to return cookies to the oven for an additional five minutes at this point if baking larger cookies, mine usually require another 4-6 minutes. Cookie edges should be firm and centers should be soft and just set when cookies are done. These visual cues are key to achieve a perfect cookie.
• While the cookies are still warm, use a large circular cookie cutter or small soup bowl to make the cookie perfectly round by placing the cookie cutter or bowl over the cookie and moving the cutter in a circle that will nudge any irregular edges and make a perfectly shaped cookie.
• Allow cookies to cool completely before frosting on a wire cooling rack.

Step 6: Frosting the Cookies

• Melt the white chocolate in a microwave safe bowl in 30 second intervals. Mix with a spatula and continue with bursts of heat until the white chocolate is smooth. Add a little coconut oil if needed to make the white chocolate a smooth consistency that can run slowly off the spatula.
  1 (170g) cup white chocolate, 1-2 tsps coconut oil
• Transfer the white chocolate to a Ziplock or pastry bag. Snip a small piece of off the end of the pastry bag or Ziplock, and pipe the white chocolate on half of the cookie in a zig zag motion.
• Top the white chocolate with crushed peppermints immediately and allow the chocolate to harden before serving.
  ½ (60g) cup crushed candy canes or peppermints
• Serve fresh or package cookies for gifting for later!
• Yields 16 large cookies (2 oz)

Notes

How to Store:

Room temperature- Keep in an airtight container for 6-7 days. Place a slice of bread in the container to keep them soft.

Course Cookies

Cuisine American

Tried this recipe?Let us know how it was!