You should include these delicious handmade chocolate peppermint cookies in your holiday baking recipes. They have a thick chocolate cookie dough with peppermint, chocolate chunks, and crushed candy canes as decorations. They’ve won the best Christmas cookie!
A popular combination is chocolate and mint, particularly during the holidays. These cookies have the ideal balance of chocolate and peppermint. The chocolate cookie dough is combined with a small amount of peppermint essence, chocolate chips, and peppermint crunch bits.
These Chocolate Peppermint Cookies are a great option whether you’re searching for cookies to bring to your Christmas cookie exchange or to present to your loved ones this holiday season. They are sure to become everyone’s new favorite Christmas cookie since they are so festive. Cheers to your baking!
Getting ready to make chocolate peppermint cookies:
It’s critical to utilize peppermint extract rather than mint. The flavor of mint is more spearmint-like (like mouthwash).
Measuring Flour: I can’t stress enough how important it is to weigh your ingredients if you aren’t already. Make careful to sift or whisk the flour before measuring if you’re using measuring cups. Using too much flour in cookies will result in dry, crumbly dough and cookies that don’t spread. Flour packs readily.
Mini semisweet chocolate chips are what I use. If you’d rather, you may use ordinary chocolate chips. If you’d like, you could even add white chocolate chips.
Peppermint: For these cookies, I like to crush up a candy cane rather than using the pre-crushed
peppermint candies. It’s common for the pre-crushed candies to have tiny parts that melt into the cookies; some of these particles are seen in the pictures.
Estimates are used to determine nutrition values.
Ingredients
- 1/2 cup salted butter
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/2-1 teaspoon peppermint extract depending on the desired amount
- 1/4 teaspoon vanilla extract
- 1 large egg
- 1 ⅓ cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mini semisweet chocolate chips
- 1 cup crushed peppermint candy
Instruction
Here are pictures that walk you through each stage of making this dish. The complete recipe is provided below, along with directions.
- Step 1:
- Set the oven’s temperature to 350°F. Use silicone baking mats or parchment paper to line two baking sheets.
- Step 2:
- For about 40 seconds, microwave the butter in a big bowl that is safe to use in the microwave. About 90% of the butter should be melted.
- Step 3:
- Use a whisk to fully melt the butter.
- Step 4:
- Add the sugars and stir until well incorporated.
- Step 5:
- Until combined, stir in the egg, vanilla essence, and peppermint extract.
- Step 6:
- Include baking soda, salt, flour, and cocoa powder. Regarding correct flour measurement, please refer to the recipe remark.
- Step 7:
- Stir dough just until incorporated. Soft and slightly—but not excessively—sticky dough is what you want.
- Step 8:
- Add the little chocolate chips and stir.
- Step 9:
- Put in a shallow dish the crushed peppermint candies.
- Step 10:
- Using a spoon, scoop out two teaspoons of dough, and dip each cookie’s top in peppermint candy. Roll only a little of the cookie.
- Step 11:
- Arrange on a baking sheet, 3 inches apart.
- Step 12:
- Bake the cookies for ten to thirteen minutes, or until they are set. They will still appear somewhat underbaked in the middle and will be puffed.
Tips
Hand mixing is recommended for the cookies. While an electric mixer is an option, manually mixing the dough helps prevent overworking it.
Soft cookies: Baking the cookies just a little bit is one way to achieve soft cookies. This implies that while the middles should still appear puffed and mushy, the margins should appear set.
I prepared significantly larger cookies for the page’s images. I shaped two teaspoons of dough into a ball and then flattened it. I spent around ten minutes baking the cookies.
FAQ
- How are chocolate peppermint cookies made?
All-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, butter, granulated sugar, light brown sugar, large eggs, peppermint mocha coffee creamer, vanilla extract, crushed candy canes, and semi-sweet chocolate chunks are the ingredients needed to make homemade chocolate peppermint cookies. - Are peppermint chocolate cookies freezer-friendly?
Put the dough in the freezer to chill for half an hour. After the cookie dough balls harden, store them for up to three months in a reusable bag or container that is safe to freeze. Just bake the peppermint chocolate cookies according to the recipe when it’s time to bake them. Most likely, you only need to extend the baking time by a few minutes! - What is the process for making peppermint extract ice cream?
Cream the butter and sugar in a large bowl for one to two minutes. Beat in the egg and peppermint extract until it becomes light and fluffy, making sure to scrape down the edges to ensure uniform mixing. Combine flour, baking soda, cocoa powder, salt, and powder in a sifter. Gradually sift over the wet ingredients, mixing as you go. Blend until well blended. - Are candy canes the inspiration for these chocolate and peppermint cookies?
Perfect chocolate with peppermint! Chocolate crackle cookies served as the model for these sweets. I was going for a cakey, peppermint cookie with a hint of crunch from the peppermint candies. I crushed my candy canes because I hadn’t bought the already-crushed ones.