Peppermint Hot Chocolate Cookies Recipe
If you love the cozy warmth of hot chocolate and the refreshing zing of peppermint, you’re going to absolutely adore this Peppermint Hot Chocolate Cookies Recipe. These cookies perfectly blend rich cocoa with cool peppermint in every tender, chewy bite. They bring all the festive cheer of a mug of peppermint hot chocolate into cookie form, making them an irresistible treat for holiday gatherings, cozy nights, or any day you crave a little sweet comfort. Once you try these, they’ll quickly become one of your favorite go-to recipes for sharing joy and deliciousness!
Ingredients You’ll Need
The magic of this Peppermint Hot Chocolate Cookies Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role—from the smooth cocoa powder giving those deep chocolate notes, to the peppermint extract that adds just the right refreshing sparkle, and the crushed candies that bring texture and festive flair. Here’s everything you need to whip up a batch of these delightful cookies:
- 1 ½ cups all-purpose flour: Provides the perfect structure and tenderness for the cookies.
- ½ cup unsweetened cocoa powder: Delivers rich chocolate flavor without extra sweetness.
- ½ teaspoon baking soda: Helps the cookies rise and become nicely soft.
- ¼ teaspoon salt: Balances and enhances the sweetness and chocolate notes.
- ½ cup unsalted butter, softened: Creates moistness and adds a creamy richness.
- 1 cup granulated sugar: Sweetens the cookies while contributing to their tender texture.
- 1 large egg: Binds ingredients together and enriches the dough.
- 1 teaspoon vanilla extract: Adds warmth and depth to the cookie flavor.
- ½ teaspoon peppermint extract: Gives the essential cooling peppermint essence.
- ½ cup mini chocolate chips: Offers bursts of melty chocolate throughout.
- ½ cup crushed peppermint candies or candy canes: Adds delightful crunch and peppermint bursts.
- ½ cup semi-sweet chocolate chips: Used for decoration and extra chocolate hit on top.
How to Make Peppermint Hot Chocolate Cookies Recipe
Step 1: Mix Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to keep your cookies from sticking. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures an even distribution of ingredients for a perfectly balanced cookie base.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about three minutes. This step is crucial for cookie tenderness and gives you that melt-in-your-mouth texture that makes homemade cookies so special.
Step 3: Add Flavorings and Egg
Beat in the egg, vanilla extract, and peppermint extract into the butter-sugar mixture until everything is fully combined. The peppermint extract is what brings the hallmark fresh, invigorating peppermint note to the cookies, so don’t skip it!
Step 4: Combine Wet and Dry Ingredients
Gradually add your dry ingredients to the wet bowl, mixing just until combined. Over-mixing will toughen the dough, so stop as soon as everything looks evenly mixed and slightly fudgy.
Step 5: Fold in Chips and Peppermint
Fold in the mini chocolate chips and half of the crushed peppermint candies gently. This layering of texture will surprise your taste buds with every bite.
Step 6: Shape and Decorate
Scoop tablespoon-sized portions of dough and roll into balls before placing them on your prepared baking sheet, spacing them about two inches apart to allow for gentle spreading. Press a few extra chocolate chips and the remaining crushed peppermint candies on top for a gorgeous, inviting look.
Step 7: Bake to Perfection
Bake the cookies for 8 to 10 minutes until the edges are set but the centers are still soft and chewy. Let them cool on the baking sheet for five minutes; this resting time helps the cookies finish baking gently and makes them easier to transfer without breaking.
How to Serve Peppermint Hot Chocolate Cookies Recipe
Garnishes
Enhance your Peppermint Hot Chocolate Cookies Recipe by adding delicate garnishes like a light drizzle of melted white chocolate or a sprinkle of crushed peppermint just before serving. These little touches not only add visual appeal but amplify the festive peppermint flavor.
Side Dishes
Pair these cookies with a glass of cold milk or a steaming mug of hot cocoa for a classic combination. Their rich chocolate and refreshing peppermint make them a perfect companion for cozy winter evenings or holiday celebrations.
Creative Ways to Present
For an extra special touch, present your cookies on a festive platter lined with candy cane-shaped paper liners or gift them in clear cellophane bags tied with red and green ribbons. You can also sandwich them around a layer of peppermint buttercream for a decadent twist on this Peppermint Hot Chocolate Cookies Recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to five days. This keeps them soft and chewy, preserving the peppermint crunch and chocolate melts just like fresh-baked.
Freezing
You can freeze the cookie dough balls before baking, arranged on a baking sheet and covered tightly. When ready, bake them straight from the freezer, adding a minute or two to the baking time. Or freeze fully baked cookies in an airtight container, separated by parchment paper, for up to three months.
Reheating
To warm up your cookies, pop them in a low-temperature oven at 300°F for 5 minutes or microwave them for 10-15 seconds. This brings back that freshly baked softness and melty chocolate without drying them out.
FAQs
Can I use regular peppermint extract instead of pure peppermint extract?
Yes, regular peppermint extract will work just fine in this recipe. Just make sure to use the same amount to keep that fresh peppermint flavor balanced with the chocolate.
What if I don’t have mini chocolate chips—can I use regular size?
Absolutely! Regular chocolate chips will work; just be aware they may create bigger melty pockets of chocolate inside the cookie but still delicious.
Can I substitute crushed peppermint candies with another type of candy?
While peppermint candies provide the signature cool contrast, you can experiment with other crushed candies like toffee or candy canes for a different texture and flavor experience.
Are these cookies gluten-free friendly?
This particular Peppermint Hot Chocolate Cookies Recipe uses all-purpose flour, so it’s not gluten-free as written. However, you could try a gluten-free baking blend to substitute, but results may vary.
How chewy or crispy do these cookies get?
These cookies bake up soft and chewy with a slight crisp edge, which makes them wonderfully satisfying to bite into while keeping that rich hot chocolate and peppermint flavor combination.
Final Thoughts
Making this Peppermint Hot Chocolate Cookies Recipe is like capturing a warm hug in cookie form with an exciting peppermint twist. Whether you’re baking for a festive party, a cozy night in, or just because, this recipe is sure to bring smiles and satisfied taste buds. Go ahead and give it a try—you might just find your new favorite holiday classic!
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Peppermint Hot Chocolate Cookies Recipe
- Total Time: 20 minutes
- Yield: 20 servings 1x
Description
These Peppermint Hot Chocolate Cookies combine rich cocoa and peppermint flavors for a festive treat perfect for the holiday season. Soft, chewy, and loaded with mini chocolate chips and crushed peppermint candies, these cookies capture the essence of a peppermint hot chocolate in every bite.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
Add-ins and Toppings
- ½ cup mini chocolate chips
- ½ cup crushed peppermint candies or candy canes
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat oven and prepare baking sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well blended. Set this mixture aside.
- Cream butter and sugar: In a large bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, which takes about 3 minutes. This step ensures a tender cookie texture.
- Add eggs and extracts: Incorporate the large egg, vanilla extract, and peppermint extract into the butter and sugar mixture, beating until everything is fully combined and smooth.
- Mix in dry ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined, avoiding overmixing to keep the cookies tender.
- Fold in chips and peppermint: Carefully fold in the mini chocolate chips and half of the crushed peppermint candies to distribute them evenly throughout the dough.
- Shape the cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them spaced about 2 inches apart on the prepared baking sheet to allow spreading.
- Add decorative toppings: Press a few extra mini chocolate chips and crushed peppermint candies onto the top of each cookie for an appealing look and extra peppermint flavor.
- Bake and cool: Bake the cookies for 8 to 10 minutes, or until the edges are set but the centers remain soft. After baking, let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- For a stronger peppermint flavor, increase the peppermint extract to ¾ teaspoon but be cautious as it can be overpowering.
- Use room temperature butter for better creaming and a softer cookie texture.
- Crushing peppermint candies can be done by placing them in a zip-top bag and gently pounding with a rolling pin.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a softer cookie, slightly underbake and let them cool on the cookie sheet.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
