If you have been dreaming of a cozy winter treat that bursts with festive flavors, then this Peppermint Hot Chocolate Cookies Recipe is your next baking adventure. These cookies combine the rich, comforting essence of hot chocolate with a refreshing peppermint twist, creating a sweet and minty delight that melts in your mouth. Perfect for chilly evenings, holiday gatherings, or just because, these cookies offer a luscious chocolate base studded with melty chips and crunchy peppermint bits, delivering warmth and cheer in every bite.
Ingredients You’ll Need
This Peppermint Hot Chocolate Cookies Recipe uses a handful of familiar ingredients that come together simply but brilliantly. Each ingredient plays a crucial role in creating the perfect balance of flavor, texture, and that irresistible holiday vibe.
- All-purpose flour: Provides structure and tenderness, making your cookies soft yet sturdy enough to hold all the mix-ins.
- Unsweetened cocoa powder: Gives that deep, rich chocolate flavor essential for recreating that hot chocolate feel.
- Baking soda: Helps your cookies rise slightly, ensuring they’re delightfully light and chewy.
- Salt: Enhances all the sweet flavors and balances the cocoa’s natural bitterness.
- Unsalted butter: Adds a creamy richness and tender crumb when properly softened and creamed with sugar.
- Granulated sugar: Contributes sweetness and helps create a tender texture with just the right amount of crunch.
- Large egg: Binds everything together while lending moisture to keep those cookies soft.
- Vanilla extract: Brings warmth and depth to the chocolatey base.
- Peppermint extract: The star of the recipe, infusing that unmistakable minty coolness that pairs perfectly with chocolate.
- Mini chocolate chips: Melt into gooey, chocolaty pockets within every bite.
- Crushed peppermint candies or candy canes: Add crunch and bursts of festive peppermint flavor and color.
- Semi-sweet chocolate chips: Used both inside and on top for extra chocolate intensity and visual appeal.
How to Make Peppermint Hot Chocolate Cookies Recipe
Step 1: Prep Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking and for easy clean-up. Next, whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. This step makes sure all your dry ingredients are evenly combined, which helps the cookies bake evenly with a rich chocolatey base.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter with granulated sugar until the mixture becomes light and fluffy. This process takes about three minutes and is crucial as it incorporates air into the dough, resulting in tender, melt-in-your-mouth cookies full of flavor.
Step 3: Add the Egg and Extracts
Mix in the egg, vanilla extract, and peppermint extract to the creamed butter and sugar. This combination adds moisture, warmth, and the refreshing peppermint punch that makes this Peppermint Hot Chocolate Cookies Recipe truly special.
Step 4: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as that could make the cookies tough. You want a dough that’s well blended but still soft and inviting.
Step 5: Stir in Chocolate Chips and Peppermint
Now for the fun part: gently fold in the mini chocolate chips and half of the crushed peppermint candies. These mix-ins are what elevate this recipe, creating delightful pockets of melted chocolate and festive peppermint crunch throughout every bite.
Step 6: Shape and Decorate the Cookies
Scoop tablespoon-sized portions of dough and roll them into balls, then place them on your prepared baking sheet about 2 inches apart to allow spreading. Press some extra mini chocolate chips and crushed peppermint on top of each cookie to make them look as irresistible as they taste.
Step 7: Bake and Cool
Bake the cookies for 8 to 10 minutes until the edges are set but the centers remain soft and slightly gooey. After removing them from the oven, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This cooling time lets them firm up just enough to handle without losing that lovely chewiness.
How to Serve Peppermint Hot Chocolate Cookies Recipe
Garnishes
To make these Peppermint Hot Chocolate Cookies even more delightful when serving, try sprinkling a pinch of extra crushed peppermint on top just before eating. A light dusting of powdered sugar can also give that snowy effect, making them look perfect for winter celebrations.
Side Dishes
These festive cookies pair beautifully with a warm mug of hot chocolate, coffee, or even a peppermint-spiced latte. Serving them alongside a bowl of whipped cream or a scoop of vanilla ice cream creates an indulgent dessert perfect for any holiday gathering.
Creative Ways to Present
Arrange these cookies on a decorative holiday platter, interspersed with candy canes and sprigs of fresh mint for a charming touch. For gift-giving, pack them in clear cellophane bags tied with red and green ribbons, or layer them in a festive tin complete with a handwritten recipe card to share the joy of this Peppermint Hot Chocolate Cookies Recipe with friends and family.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra cookies (which is likely), store them in an airtight container at room temperature for up to a week. This keeps them soft and flavorful without drying out, so you can enjoy that comforting peppermint hot chocolate flavor anytime.
Freezing
You can freeze the cookie dough balls before baking for up to three months. Just place them on a tray, freeze until solid, then transfer to a freezer-safe bag. When ready to bake, pop them straight into the oven, adding a couple of extra minutes to the bake time. Alternatively, baked cookies also freeze well when wrapped tightly and can be thawed at room temperature.
Reheating
To get that fresh-baked warm cookie experience, gently reheat your cookies in a preheated oven at 300°F for about 5 minutes or microwave them for 10-15 seconds. This brings back their softness and lets the chocolate melt slightly, reviving the magic of the Peppermint Hot Chocolate Cookies Recipe.
FAQs
Can I substitute peppermint extract with something else?
While peppermint extract is key for that minty kick, you can use spearmint extract for a milder mint flavor or omit it for a classic chocolate cookie. Adding peppermint candies on top will still give you a hint of mint.
Why do the cookies need to cool on the baking sheet first?
Cooling on the baking sheet allows the cookies to set without breaking apart, as they continue to firm up from residual heat. Moving them too early might cause them to fall apart or stick to the sheet.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend meant for baking. Make sure to check that your cocoa powder and other mix-ins are also gluten-free for safety.
How can I make these cookies more festive?
Add colorful holiday sprinkles along with the peppermint candies, or drizzle melted white chocolate over cooled cookies to create a snowy effect. These simple touches brighten up the look while enhancing flavor.
Are these cookies chewy or crispy?
They strike a wonderful balance—soft and chewy in the center with slightly crisp edges. This contrast elevates the texture, making each bite satisfying and indulgent.
Final Thoughts
This Peppermint Hot Chocolate Cookies Recipe is truly a heartwarming treat that brings the spirit of the holidays right to your kitchen. With its perfect blend of rich chocolate and refreshing peppermint, it’s sure to become a favorite in your cookie rotation. So grab your ingredients and start baking—these cookies are too good not to share and enjoy over and over!
Print
Peppermint Hot Chocolate Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peppermint Hot Chocolate Cookies combine the rich, comforting flavors of cocoa and chocolate chips with a refreshing hint of peppermint, making them the perfect festive treat. Soft in the center and just set around the edges, these cookies are decorated with crushed peppermint candies for a delightful crunch and seasonal flair.
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
- ½ cup mini chocolate chips
- ½ cup crushed peppermint candies or candy canes
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside to incorporate the leavening agents and distribute the cocoa powder evenly.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3 minutes, which adds air for a tender cookie texture.
- Add wet ingredients: Beat in the large egg, vanilla extract, and peppermint extract into the butter-sugar mixture until fully combined, infusing the dough with flavor and moisture.
- Combine dry and wet mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough and resulting in tough cookies.
- Fold in chocolate and peppermint: Gently fold in the mini chocolate chips and half of the crushed peppermint candies for bursts of chocolate and peppermint flavor throughout the dough.
- Shape cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing about 2 inches apart to allow for spreading.
- Decorate cookies: Press a few extra mini chocolate chips and crushed peppermint candies on top of each cookie for visual appeal and added flavor.
- Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers remain soft, ensuring a chewy texture.
- Cool: Remove from oven and 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 extra peppermint flavor, consider adding a few drops of peppermint extract to the chocolate chips before folding into the dough.
- If you prefer a crunchier cookie, extend the baking time by 1-2 minutes, but watch carefully to avoid overbaking.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
- Using crushed candy canes gives a vibrant peppermint crunch, but finely chopped peppermint candies work well too.
- For a dairy-free version, substitute butter with vegan butter and use dairy-free chocolate chips.
