Chocolate Peppermint Cookies Recipe
Delight in these rich and festive Chocolate Peppermint Cookies, featuring a perfect balance of deep cocoa flavor, sweet semi-sweet chocolate chips, and a refreshing hint of peppermint. Topped with optional crushed candy cane for an extra holiday touch, these cookies are tender, chewy, and sure to please during the colder months or holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes per batch
- Total Time: Approximately 45 minutes (including baking multiple batches and cooling)
- Yield: About 20-24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 ⅓ cups all-purpose flour
- ⅓ cup unsweetened dutch-processed cocoa powder (King Arthur Double Dark blend)
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (room temperature)
- ⅔ cup light brown sugar (packed)
- ⅓ cup granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 ½ teaspoons vanilla extract
- 1 teaspoon peppermint extract
Add-ins and Garnish
- 1 cup semi-sweet chocolate chips
- 3 to 4 tablespoons crushed candy cane (optional garnish)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and set aside.
- Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened dutch-processed cocoa powder, baking soda, and salt. This ensures even distribution and removes any lumps.
- Cream butter and sugars: Using a handheld mixer on medium speed, cream the unsalted butter, light brown sugar, and granulated sugar for 2-3 minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add eggs and extracts: Add the whole egg, egg yolk, vanilla extract, and peppermint extract to the creamed butter and sugar. Mix just until fully incorporated to maintain the dough’s structure.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough should be thick at this stage.
- Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
- Scoop dough onto baking sheet: Using a 2 ½ tablespoon cookie scoop, portion out 8-9 dough balls onto the prepared baking sheet. Leave about 2 inches of space between each dough ball to allow for spreading.
- Bake the cookies: Place the baking sheet on the center rack of your oven and bake for 10-12 minutes, or until the center of the cookies is just set but still soft. Avoid overbaking to keep cookies chewy.
- Garnish with crushed candy cane: While the cookies are still warm, sprinkle the tops with crushed candy cane if desired, adding a festive peppermint crunch.
- Cool the cookies: Let the cookies cool on the baking sheet for 3-4 minutes to firm up, then transfer them to a wire rack to cool completely, ensuring they hold their shape.
- Repeat baking process: Continue scooping, baking, garnishing, and cooling until all the dough has been used. Serve the cookies on a platter and enjoy.
Notes
- For best texture, ensure butter and eggs are at room temperature before starting.
- If you prefer a stronger peppermint flavor, you can increase peppermint extract slightly, but do so cautiously as it can be overpowering.
- Storing cookies in an airtight container will keep them fresh for up to 5 days.
- You can freeze the cookie dough balls for up to 1 month; bake directly from frozen adding an extra 1-2 minutes to baking time.
- Crushed candy cane is optional but provides a festive touch and added texture; omit if you prefer a classic chocolate cookie.
Keywords: Chocolate Peppermint Cookies, Holiday Cookies, Chocolate Cookies, Peppermint Desserts, Festive Cookies, Cocoa Cookies, Semi-Sweet Chocolate Chip Cookies
Find it online: https://www.cheftara.com/chocolate-peppermint-cookies-recipe/
