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
Scale
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
