Description
Peppermint Hot Chocolate Cookies combine rich cocoa flavor with refreshing peppermint, offering a delightful holiday treat that’s soft in the center with a slight crisp at the edges. Infused with mini chocolate chips and topped with crushed peppermint candies, these cookies are perfect for sharing or pairing with a warm drink.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/4 cup milk
Add-ins and Toppings
- 1/2 cup mini chocolate chips
- 1/2 cup crushed peppermint candies or candy canes
- 1/2 cup white chocolate chips (optional, for drizzling)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone baking mat to prevent sticking.
- Make the dry mix: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Cream the butter and sugar: In a separate large bowl, use a mixer to cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes.
- Add eggs and extracts: Beat in the large egg, vanilla extract, and peppermint extract to the creamed butter mixture until thoroughly combined and smooth.
- Combine dry and wet ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.
- Add milk and chocolate chips: Stir in the milk to loosen the dough, followed by folding in the mini chocolate chips evenly throughout the batter.
- Shape the cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place each ball about 2 inches apart on the prepared baking sheet to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes. The edges should be set while the centers remain soft, ensuring a chewy texture.
- Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes for them to firm up slightly, then transfer to a wire rack to cool completely.
- Add peppermint toppings: Once cooled, sprinkle crushed peppermint candies or candy canes over the cookies for a festive crunch. For an added decorative touch, melt the white chocolate chips and drizzle the melted chocolate over the cookies.
- Serve and enjoy: These festive peppermint hot chocolate cookies are best enjoyed fresh, paired with a warm beverage like hot cocoa, perfect for holiday celebrations or cozy evenings.
Notes
- Ensure butter is softened to room temperature for easier creaming and better cookie texture.
- Do not overmix the dough once dry ingredients are added; overmixing can make cookies tough.
- Crushed peppermint candies add a nice crunch and festive look; substitute with peppermint extract only if candies are unavailable.
- If white chocolate drizzle is not desired, you can skip that step without affecting the cookie flavor.
- For softer cookies, bake on the shorter side of the recommended baking time.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
