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
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
- 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.
