Description
These Peppermint Hot Chocolate Cookies are festive, chocolatey treats perfect for the holiday season. Combining rich cocoa, peppermint extract, and crunchy crushed candy canes, they deliver the cozy flavors of hot chocolate in cookie form. Topped with extra chocolate chips and peppermint pieces, these soft-baked cookies are sure to satisfy your sweet tooth and add a seasonal sparkle to any cookie platter.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
Add-ins and Toppings
- 1/2 cup mini chocolate chips (plus extra for topping)
- 1/2 cup crushed peppermint candies or candy canes (divided, half for dough and half for topping)
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures even distribution of leavening agents and seasoning.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together using a mixer until the mixture is light and fluffy, approximately 3 minutes. This step incorporates air for tender cookies.
- Add Eggs and Extracts: Beat in the large egg, vanilla extract, and peppermint extract until fully combined, which adds moisture and flavor to the cookie dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to prevent overworking the dough which could make cookies tough.
- Fold in Chocolate Chips and Peppermint: Gently fold in the mini chocolate chips and half of the crushed peppermint candies, distributing the mix-ins evenly throughout the dough.
- Shape Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading during baking.
- Add Toppings: Press a few extra mini chocolate chips and crushed peppermint pieces on top of each cookie dough ball for decorative appeal and added flavor.
- Bake: Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are set but the centers remain soft to maintain a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For a stronger peppermint flavor, increase the peppermint extract slightly but avoid overpowering the chocolate base.
- Crushed peppermint candies can be substituted with peppermint candy canes crushed finely.
- Ensure butter is properly softened to room temperature for easier creaming with sugar.
- Storing cookies in an airtight container at room temperature keeps them fresh for up to 5 days.
- Cookies can be frozen after baking; store in an airtight container for up to 3 months and thaw at room temperature before serving.
