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Chocolate Peppermint Cookies Recipe

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★★★★★

4.8 from 52 reviews

These Chocolate Peppermint Cookies combine rich cocoa and chocolate chips with the refreshing flavor of peppermint extract and crushed candy canes. Soft and chewy with a fudgy texture, these cookies are perfect for the holidays or any time you crave a sweet mint-chocolate treat.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour (125 grams)
  • 2/3 cup cocoa powder (60 grams)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 10 tablespoons unsalted butter (140 grams), softened but not melting
  • 2/3 cup brown sugar (140 grams), light or dark
  • 1/3 cup granulated sugar (67 grams)
  • 1 large egg (room temperature)
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract

Chocolate and Toppings

  • 3/4 cup chocolate chips (about 120 grams), dark or semi-sweet
  • 4 ounces semi-sweet chocolate (112 grams) or about 2/3 cup chocolate chips (for drizzling)
  • 3 candy canes, crushed

Instructions

  1. Prepare dry ingredients: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt, then whisk to combine. Set aside.
  2. Cream butter and sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
  3. Add egg and extracts: Beat in the egg, peppermint extract, and vanilla extract until fully incorporated.
  4. Combine dry and wet ingredients: Gradually add the dry flour mixture into the butter mixture and beat until just combined. The dough will be very thick and sticky.
  5. Fold in chocolate chips: Stir in the chocolate chips evenly into the dough.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 48 hours to allow the dough to firm up and flavors to meld.
  7. Preheat oven and prepare baking sheet: When ready to bake, preheat the oven to 350℉ (180℃). Line cookie sheets with parchment paper or silicone mats. Remove dough from refrigerator and let sit for about 10 minutes if it has been chilled overnight.
  8. Form cookies: Scoop the dough into balls about 1 to 1½ tablespoons each (approximately 30 grams) and place them 2 inches apart on the baking sheets.
  9. Bake: Bake one sheet at a time in the center of the oven for 8-11 minutes, or until the tops are just set. For thinner cookies, gently press down the dough balls before baking.
  10. Cool cookies: Let the cookies cool on the baking sheets for a few minutes.
  11. Melt chocolate for drizzle: Finely chop the semi-sweet chocolate. Melt it using a double boiler over gently simmering water without the water touching the bowl, or melt in the microwave in 45-second intervals on medium power, stirring between each until smooth.
  12. Decorate cookies: Use a small spoon to drizzle the melted chocolate over each cookie, or paint half of each cookie’s top with the melted chocolate using the back of a spoon. Immediately sprinkle crushed candy canes over the chocolate before it sets.

Notes

  • Chilling the dough is necessary to achieve the best texture and flavor depth.
  • Allow dough to soften slightly after chilling for easier handling.
  • You can substitute semi-sweet chocolate chips for the dark chocolate chips if preferred.
  • Use parchment paper or silicone mats to prevent sticking and for easier cleanup.
  • Store cookies in an airtight container at room temperature for up to a week.
  • For extra peppermint flavor, add a bit more peppermint extract but be careful not to overpower the chocolate taste.

Keywords: chocolate peppermint cookies, peppermint cookies, holiday cookies, chocolate chip cookies, peppermint extract, crushed candy canes

Find it online: https://todayquickmeals.com/chocolate-peppermint-cookies-recipe/