Ready in: 30 minutes · Serves: 24 cookies · Technique: Baking · Storage: Airtight container for up to a week.
Quick Answer
These Chocolate Peppermint Cookies blend rich chocolate and refreshing peppermint for a festive treat perfect for holiday gatherings.
As the holiday season starts to twinkle in the air of New York City, I can't help but feel the excitement of cozy evenings spent in the kitchen with the aroma of baked goodies wafting through my apartment. This year, I'm delighted to revisit a festive classic: Chocolate Peppermint Cookies. These rich, chewy treats are a delightful blend of chocolate and refreshing peppermint, perfect for holiday gatherings, gifting, or just indulging after a long day of holiday shopping.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Festive flavors: The combination of rich chocolate and refreshing peppermint brings the joy of the holiday season to your kitchen.
- Chewy texture: These cookies are perfectly chewy, providing a delightful bite that keeps you coming back for more.
- Easy to make: With simple ingredients and straightforward instructions, this recipe is accessible for bakers of all levels.
- Perfect for gifting: Pack these cookies in a festive box for a homemade gift that friends and family will cherish.
- Great for gatherings: They're a perfect treat to share during holiday parties, as they cater to both chocolate lovers and peppermint fans.
Ingredients
For these delectable cookies, you'll need the following:
Cookie Base
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 ½ cups semi-sweet chocolate chips
- Crushed candy canes, for topping
How to Make Chocolate Peppermint Cookies (Step-by-Step)
Follow these simple steps to create your own batch of delicious cookies.
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat for easy cookie release.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. The deep chocolatey aroma will fill your kitchen as you sift in the cocoa.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, cream the softened butter with granulated and brown sugars using a hand mixer or stand mixer until light and fluffy. The sugars should dissolve, creating a glossy mixture.
Step 4: Add Eggs and Extracts
Beat in the eggs one at a time, mixing until fully incorporated. Follow by adding the vanilla and peppermint extracts, which will elevate your holiday spirit.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix to keep the cookies chewy.
Step 6: Fold in Chocolate Chips
Gently fold in the chocolate chips with a spatula, and maybe sneak a few for yourself; they're hard to resist!
Step 7: Scoop and Bake
Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, leaving space between each cookie. Top with crushed candy canes and bake for 10 to 12 minutes until the edges look set.
Step 8: Cool and Serve
Let the cookies cool on the baking sheet for about 5 minutes before transferring to wire racks to cool completely. Enjoy one warm for a comforting treat!
Common Mistakes to Avoid
- Overmixing the Dough: This will lead to dense cookies rather than chewy ones. Mix just until combined!
- Not Softening the Butter: Starting with cold butter can sabotage the creaming process, resulting in cookies that are too flat or greasy.
- Baking Too Long: Keep an eye on them; you want the edges to be set and the centers to have a slight jiggle. They'll firm up as they cool.
Tips and Tricks for Success
- For an extra burst of peppermint, add some peppermint extract to your frosting if you decide to ice these cookies.
- These cookies can be made ahead of time and stored in an airtight container; they actually taste better a day or two after baking as the flavors meld.
- Experiment with different types of chocolate chips; dark chocolate adds a nice touch, or try white chocolate for a sweeter contrast.
Variations
- Use different types of extracts such as almond or orange for a unique twist.
- Substitute half of the all-purpose flour with almond flour for a gluten-free option.
- Incorporate nuts like walnuts or pecans for added texture.
How to Serve
- Pair with hot cocoa or a festive holiday drink.
- Serve on a decorative platter during holiday gatherings for a beautiful presentation.
- Packaging in festive bags makes for a charming gift for friends and family.
Make Ahead and Storage
- Cookies can be made ahead of time and stored in an airtight container.
- Store Chocolate Peppermint Cookies at room temperature for up to a week.
- For longer storage, freeze baked cookies for up to three months; ensure they're well wrapped to avoid freezer burn.
Recipe Notes / What I Learned
This recipe has become a staple in my holiday baking rotation. I've learned that the balance of chocolate richness and refreshing peppermint is what truly embodies the spirit of the season, and I can't wait to share these cookies with my friends and family during our holiday celebrations.
Yield and Serving Size
Yield: 24 cookies · Serving Size: 1 cookie
Nutrition Snapshot
Estimated Nutrition Per Serving: ~150 calories · 2g protein · 20g carbs · 7g fat
Recipe by:
Chocolate Peppermint Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter with granulated and brown sugars until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla and peppermint extracts.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the chocolate chips with a spatula.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet. Top with crushed candy canes and bake for 10 to 12 minutes.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring to wire racks to cool completely.
Notes
FAQs
Can I use other types of flour for these cookies?
While all-purpose flour works best for the chewy texture, you can experiment with gluten-free flour blends if you're looking for a gluten-free option. Just ensure that the blend includes a binding agent for best results.
Can I make these cookies in advance?
Absolutely! These cookies can be made ahead of time and stored in an airtight container. In fact, they often taste even better a day or two after baking as the flavors meld together.
What if I don't have peppermint extract?
If you don't have peppermint extract, you can substitute it with an equal amount of vanilla extract for a different flavor profile, though it won't have the signature minty taste.
