Sourdough Peppermint Hot Chocolate Cookies are pure Christmas magic in each bite! Packed with rich chocolate, a hint of peppermint, and a festive white chocolate drizzle, they’re the perfect holiday treat. Cozy, decadent, and made for sharing (or not!), these cookies will be the star of any cookie swap or Santa’s snack plate!

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Ingredient List

Wet Ingredients:

• 1 cup (226g) unsalted butter, browned and slightly cooled

• 1/2 cup (90g) semi-sweet chocolate chips

• 1/4 tsp espresso powder (I love King Arthur espresso powder linked here https://amzn.to/3VGKeNc)

• 1 cup (200g) brown sugar

• 1 cup (200g) white sugar

• 2 large eggs

• 1/2 cup (120g) sourdough discard (unfed, cold is fine)

• 2 tsp vanilla extract

Dry Ingredients:

• 3 tbsp (20g) cocoa powder

• 3 cups (350g) all-purpose flour

• 1 tsp salt

• 1 1/2 tsp baking powder

• 1 tsp baking soda

Mix-Ins:

• 2/3 cup (100g) semi-sweet chocolate chips

• 2/3 cup (100g) milk or white chocolate chips

For Dipping:

• 1 cup (170g) white chocolate, melted

• 1 tbsp coconut oil

• 2 tbsp crushed peppermints or peppermint chips

For Garnish:

• Additional crushed candy canes or peppermints

Instructions

Step 1: Brown the Butter

In a saucepan, melt the butter over medium heat, stirring frequently until it foams and develops a nutty aroma. Remove from heat and allow to cool slightly then stir in the semi-sweet chocolate chips and espresso powder until melted and smooth. Allow the mixture to cool to room temperature.

Step 2: Cream Butter and Sugars

Transfer the browned butter mixture to a mixing bowl. Add the brown sugar and white sugar, and beat until creamy and smooth.

Step 3: Add Wet Ingredients

Mix in the eggs, one at a time, until fully incorporated. Add the sourdough discard and vanilla, mixing until smooth.

Step 4: Combine Dry Ingredients

In a separate bowl, sift together the cocoa powder, flour, salt, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Don’t overmix your dough!

Step 5: Fold in Chocolate Chips and Chill

Stir in the milk chocolate and white chocolate chips until incorporated through cookie dough. Scoop cookie dough onto plastic wrap and chill for 1 hour.

Baker’s Note: You can skip chilling dough if you’d like, but resist flattening cookies if you do so prior to baking. If you want to chill dough longer than 1 hour, let dough rest on counter and warm up before trying to scoop and bake.

Step 6: Shape and Bake

Preheat your oven to 350°F (175°C). Use a 2-ounce cookie scoop or measure roughly 2 Tablespoons of cookie dough to shape your cookies (I use this cookie scoop linked here https://amzn.to/4ggXi43 for extra big cookies). Place cookie dough mounds on parchment-lined baking sheets, spacing the cookies 2 inches apart. Bake for 15 minutes, or until the edges are set and the centers are soft. After removing cookies from oven I like to tap my cookie sheet on the counter while cookies are still warm to give them a nice finish. Let cookies cool completely on a wire rack.

Step 7: Dip and Garnish

Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between bursts until smooth. Stir in the coconut oil for a thinner consistency- you want dipping chocolate slightly runny. Dip half of each cooled cookie into the melted chocolate, and sprinkle with crushed candy canes or peppermint chips. Place the dipped cookies on a parchment-lined tray.

Step 8: Set the Chocolate

Flash freeze the cookies for 5 minutes to help the white chocolate harden.

Storing your Cookies:

Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

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