Description
These Peppermint Hot Chocolate Cookies combine the rich, chocolatey goodness of cocoa and chocolate chips with the refreshing crunch and flavor of peppermint candies. Perfect for the holiday season or any cozy day, these cookies offer a delightful twist on classic chocolate cookies with a festive peppermint kick.
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
Mix-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: 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 this mixture aside for later use.
- 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, which should take about 3 minutes.
- Add Wet Ingredients: Beat in the large egg, vanilla extract, and peppermint extract until all ingredients are fully incorporated into the butter-sugar mixture.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined, ensuring not to overmix to keep cookies tender.
- Fold in Mix-ins: Fold in the mini chocolate chips and half of the crushed peppermint candies gently to distribute evenly throughout the dough.
- Form Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet about 2 inches apart to allow for spreading.
- Decorate: Press a few extra mini chocolate chips and the remaining crushed peppermint candies on top of each cookie to enhance decoration and flavor.
- Bake: Bake the cookies in the preheated oven for 8–10 minutes, or until the edges are set but the centers remain soft for a chewy texture.
- Cool: 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.
Notes
- For best results, use fresh peppermint extract as it greatly enhances the flavor.
- Do not overbake the cookies; baking until edges are set ensures a soft, chewy center.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Crushing peppermint candies finely helps distribute flavor evenly and prevents large crunchy bits.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
